FoodAskew |

Recipes, Tips, & Reviews from home cooks better than I am.

Chocolate Chip Cookies

Saturday Jul 17, 2010

Submitted by Mary Clare Fawver

4 c. flour 1½ tsp baking soda
1 tsp salt 1½ c. butter
1¼ packed brown sugar 1¼ c. sugar
3 eggs 1½ tsp vanilla extract
2 c. chocolate chips

Heat oven to 350°F.  Cream butter & sugar.  Add eggs & vanilla extract.  Add dry ingredients.  Add chocolate chips.  Bake about 10 minutes.

Shop Pittman & Davis

Toasted Butter Pecan Cake

Friday Jul 9, 2010

Submitted by Monica Fawver

1 c. butter, softened 2 c. chopped pecans, toasted
2 c. sugar 4 eggs
2 tsp vanilla extract 3 c. flour
2 tsp baking powder ½ tsp salt
1 c. milk

Frosting

8 oz. cream cheese, softened 1 c. butter, softened
2 lb. powdered sugar 2 tsp vanilla extract
2-3 tbsp milk 2/3 c. chopped pecans, toasted

In a large mixing bowl, cream sugar & butter.  Add eggs, one at a time, beating well.  Add vanilla.  Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk.  Beat just until combined.  Fold in pecans.  Pour into three greased 9″ round baking pans.  Bake at 350°F for 25-30 minutes.  Cool for 10 minutes before removing from pans; set aside & cool completely.

For frosting, beat the cream cheese, butter, powdered sugar, & vanilla.  Beat in enough milk to achieve spreading consistency.  Spread frosting between layers, inserting toothpicks to stabilize layers.  Frost top & sides of cakes.  Sprinkle with pecans.  Store in refrigerator.

American Tea Room Your Ultimate Tea Resource

Caramel Brownies

Monday Dec 28, 2009

Submitted by Ruth

½ c. self-rising flour 1/3 c. plain flour
150g unsalted butter, softened 1 ¼ c. soft brown sugar
2 eggs 1 tbsp milk
1 tsp vanilla extract 75g walnut halves, chopped

1. Preheat the oven to 180°C (356°F).  Lightly grease a 20cm square (8″) tin & line the base with baking paper.
2. Sift the flours together into a bowl.  In a large bowl, beat the butter & the sugar until light & creamy.  Add 1 egg, beat well & add 1 tbsp of the flour mixture.  Beat in the second egg, milk, & vanilla.  Fold in the remaining flour & ½ c. walnuts. Spoon into the tin & smooth the surface.
3. Scatter the top with the remaining chopped walnuts & some extra brown sugar.  Bake for 30-45 minutes.  Allow to cool in the tin.  Carefully turn out & cut into squares.

Shop Gourmet Station

Pumpkin Pie Pudding

Monday Oct 12, 2009

Submitted by Trish
Serves 6-8

15 oz. solid pumpkin pack 12 oz. evaporated milk
¾ c. sugar ½ c. Biscuit/Baking mix
2 eggs, beaten 2 tbs. butter or margarine, melted
1 1/2 tsp pumpkin pie spice 2 tsp vanilla extract
whipped topping

1. In a large bowl, combine all ingredients except the whipped topping.  Transfer to a slow cooker coated with nonstick cooking spray.
2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160
°F.
3. Serve in bowls with whipped topping if desired.

Shop Crab Place

Candy Coated Pecans

Thursday Mar 26, 2009

Submitted by NutsOnTheNet.com
Serves 6-8

1 large egg white ¼ c. loosely packed light brown sugar
½ tsp vanilla extract 2 c. Zenobia Mammoth Pecans
¼ c. sweetened coconut flakes

1. Preheat the oven to 250°F.  Line a baking sheet with parchment paper.
2. Place the egg white in a medium sized stainless steel bowl & whisk until frothy.  Add the brown sugar & vanilla & stir until smooth.
3. Add the pecans & coconut, if desired, & stir until well coated.  Pour the mixture onto the prepared baking sheet & arrange in a single layer.
4. Set aside at least 30 minutes & up to two hours.  Transfer to the oven & bake, stirring occasionally, for 1 hour.
5. Immediately loosen the nuts with a spatula & set aside to cool.

Shop Popcornopolis