CINNAMON PECAN TWISTS
Provided by Food Network Kitchen
Categories dessert
Time 58m
Yield about 18 twists
Number Of Ingredients 5
Steps:
- Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.
- Preheat oven to 400 degrees F.
- Bake until golden, rotating pans halfway, 18 to 20 minutes. Cool on a rack.
PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
CINNAMON-PECAN COOKIE S'MORES
Chocolate and marshmallows get sandwiched between cinnamon-pecan cookies - a delicious dessert to treat your family.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Lightly grease cookie sheet with shortening or cooking spray.
- In small bowl, mix flour, baking powder, cinnamon and salt; set aside. In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar and granulated sugar, beating well. Beat in egg and vanilla. On low speed, beat in flour mixture until blended. Stir in pecans.
- Divide dough into 16 equal portions; shape each into a ball. On cookie sheet, place balls 1 inch apart; flatten slightly.
- Bake 16 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.
- Set oven control to broil. Separate chocolate bar into 8 squares. Place 1 square on bottom of each of 8 cookies.
- Place marshmallows on cookie sheet. Broil 3 minutes or until puffed and toasted. Using small spatula, immediately place 1 marshmallow on each chocolate square. Top each with 1 remaining cookie, bottom side down; press together gently. Serve immediately.
Nutrition Facts : Calories 452, Carbohydrate 48 g, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 263 mg
PECAN CINNAMON CRUST
Make and share this Pecan Cinnamon Crust recipe from Food.com.
Provided by Kozmic Blues
Categories < 30 Mins
Time 25m
Yield 1 crust
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Lightly spray a 9 inch pie plate with non stick spray.
- Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.
- Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.
- Pour in oil and maple syrup and pulse until wet and dry are just combined.
- (I used a blender to pulse the dry, and then mixed in the oil and syrup by hand in a bowl so it wouldn't get stuck in the bottom of the blender).
- Press the mixture into a prepared pie plate. I like to use the bottom of a glass to press the crust down evenly on the bottom and sides.
- Bake for 10 minutes, then set aside to cool.
- Fill with your favorite pie filling: mine is PUMPKIN.
Nutrition Facts : Calories 1692.8, Fat 113.6, SaturatedFat 9.4, Sodium 167.7, Carbohydrate 157.5, Fiber 24.7, Sugar 39.9, Protein 28.9
CINNAMON PECAN SHORTBREAD
Provided by Damon Lee Fowler
Categories Cookies Dessert Bake Christmas Kid-Friendly Pecan Cinnamon Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 32 wedges or 36 rounds
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients in large bowl to blend. Add butter. Mash with back of fork until coarse meal forms. Using fingertips, work dough until smooth; shape into disk. Wrap in plastic and chill until firm but not hard, about 30 minutes.
- Position rack in center of oven; preheat to 325°F. For wedges, shape dough into 2 disks. Place on 2 heavy baking sheets; cover with plastic. Flatten to 10-inch rounds. Remove plastic. Brush with glaze. Sprinkle with chopped pecans, then raw sugar; press to adhere. For round cookies, shape dough into 1-inch balls; arrange on 2 heavy baking sheets, spacing 2 inches apart. Cover smooth-bottomed glass with plastic. Using glass, press each dough ball to 2-inch round. Cut with scalloped cookie cutter, if desired. Brush with glaze; top with pecan half and sprinkle with raw sugar.
- Bake cookies, 1 sheet at a time, until golden, about 30 minutes for large rounds and 22 minutes for small rounds. Cool large rounds on sheets 10 minutes, then cut each into 16 wedges. Cool all cookies completely on sheets. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
- *Also called turbinado or demerara sugar; available at most supermarkets and at natural food stores.
PECAN CINNAMON SHORTBREAD
The recipe for this melt-in-your-mouth cookie comes from Mitzi Sentiff from Annapolis, Maryland. "It yields just enough for the two of you and goes great with a cup of coffee," says Mitzi.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 pieces.
Number Of Ingredients 7
Steps:
- In a small saucepan, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir for 1 minute or until lightly toasted. Set aside., In a small bowl, cream confectioners' sugar and remaining butter. Combine the flour, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well (dough will be crumbly). Stir in pecans. , Pat into a 5-in. circle on an ungreased baking sheet. Using a fork, prick score lines to form four wedges. Bake at 350° for 14-16 minutes or until edges are golden brown. Immediately cut along score lines. Cool for 2 minutes before carefully removing to a wire rack.
Nutrition Facts : Calories 241 calories, Fat 19g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 202mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON PECAN COOKIE CRUST
This is inspired by linzer torte pastry, which is flavores with ground up nuts and spices, and is delicious filled with lemon curd! A Jewish recipe.
Provided by Sharon123
Categories Dessert
Time 35m
Yield 1 9 1/2
Number Of Ingredients 10
Steps:
- In a large bowl, beat 6 tbls. of the softened butter with the sugar until light and fluffy. Add the egg yolk, lemon zest and vanilla and beat until combined. In a medium bowl, whisk flour with the pecans, baking powder, cinnamon and salt. Add to the wet ingredients and beat just until combined. Flatten the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 20 minutes.
- Preheat the oven to 350*F. On a lightly floured board, roll out the dough about 1/4" thick. Cut the dough into 4 pieces and move to 2 baking sheets. Bake in the upper and lower thirds of the oven for 15 minutes, or till crisp. Shift the pans from top to bottom and front to back for even baking. Let cool on a wire rack.
- Move the pastry to a heavy resealable plastic bag and crush gently using a rolling pin(I use a drinking glass). Move the crumbs to a food processor, add the remaining 6 tbls. softened butter and process until moistened. Press the crumbs into a 9" tart pan with a removable bottom, forming an even layer all around. Pack the crumbs tightly. Refrigerate the tart shell until chilled, about 15 minutes. The crust can be kept in an airtight container for 2 days. Fill with desired filling.
Nutrition Facts : Calories 2554.3, Fat 202.8, SaturatedFat 94.3, Cholesterol 575.8, Sodium 120.9, Carbohydrate 170.5, Fiber 12.1, Sugar 54.1, Protein 26.2
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- In a large bowl, beat 6 tablespoons of the softened butter with the sugar until light and fluffy. Add the egg yolk, lemon zest and the vanilla and beat until combined. In a medium bowl, whisk the flour with the pecans, baking powder, cinnamon and salt. Add to the wet ingredients and beat just until combined. Flatten the dough into a disk, wrap in plastic and refrigerate until firm, about 20 minutes.
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