Coffee Pecan Triangles Recipes

PECAN-STREUSEL COFFEE CAKE

Steps:

• For streusel:
• Combine brown sugar, flour, and cinnamon in medium bowl. Add melted butter; toss with fork to blend. Using fingertips, rub mixture together until small clumps form. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For cake:
• Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. Add half of flour mixture; beat just until blended. Add yogurt; beat just until blended. Beat in remaining flour mixture just until blended.
• Spoon half of batter into prepared baking pan; spread evenly. Sprinkle half of streusel evenly over batter. Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula. Sprinkle remaining streusel evenly over top.
• Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 30 minutes. Cut into squares and serve slightly warm or at room temperature.
• A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets. If unavailable, spoon regular yogurt into cheesecloth-lined strainer set over large bowl. Cover and refrigerate overnight to drain.

HONEY PECAN TRIANGLES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil with 2 teaspoons butter., In a large bowl, cream remaining butter and brown sugar until light and fluffy, 5-7 minutes; beat in egg yolk. Gradually beat in flour. Press into prepared pan. Bake until golden brown, about 15 minutes., Meanwhile, in a large saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, stirring constantly; cook and stir 3 minutes. Remove from heat; stir in cream and pecans. Pour over crust. Bake until hot and bubbly, about 30 minutes. Cool completely on a wire rack. , Lifting with foil, remove from pan. Cut into 24 squares. Cut squares diagonally into triangles.

AMAZING PECAN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
• To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

CHEESE FILLED TRIANGLES

Steps:

• Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
• Preheat oven to 400 degrees F (200 degrees C).
• Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
• Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

COFFEE PECAN TRIANGLES

Steps:

• Preheat oven to 350 degrees. Line base of 12 x 8 x 1 inch baking pan with parchment paper, cutting into the corners of the paper to make it fit. For crust: Sift together confectioners' sugar and salt into a...

COFFEE PECAN TRIANGLES

Steps:

• In a medium bowl, stir together the flour, powdered sugar and salt.
• Cut in the buttery spread until crumbly; press the mixture evenly into the bottom of an 8 x 8-inch baking pan (greased), and bake at 350 degrees for approximately 10 minutes or until the crust is a light golden brown.
• In a separate mixing bowl, beat the egg replacer slightly; stir in the brown sugar, pecans, honey (or agave), and the remaining buttery spread.
• In a small bowl, mix together the creamer, coffee crystals and vanilla until the crystals are dissolved; add the coffee mixture into the pecan mixture.
• Spread the pecan mixture evenly over the hot crust; bake at 350 degrees for another 15 to 20 minutes or until set. Cool and cut into halved squares (triangles).

PECAN TRIANGLES

Steps:

• MAKE CRUST Adjust oven rack to middle position and heat oven to 375 degrees. Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. With electric mixer on medium speed, beat 6 tablespoons butter and granulated sugar until light and fluffy, about 2 minutes. Add egg and mix until incorporated. Reduce speed to low, add flour, and mix until just combined. Press mixture into prepared pan, dock with fork, and bake until light golden, about 15 minutes. Cool on wire rack 20 minutes.
• PREPARE CARAMEL Melt remain-ing butter in large saucepan over medium heat. Add brown sugar and honey and cook, stirring constantly, until sugar dissolves, about 2 minutes. Slowly whisk in cream and cook for 30 seconds. Off heat, stir in pecans.
• BAKE BARS Pour caramel mixture over cooled crust. Bake until bubbly and deep golden brown, about 20 minutes. Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan. Cut into 2-inch squares, then cut each square into 2 triangles. (Cookies can be stored in airtight container for 3 days.).

PECAN TRIANGLES

Steps:

• Preheat oven to 350ºF. Mix flour and granulated sugar in medium bowl. Cut 1 cup of the butter into chunks. Add to flour mixture; cut with pastry blender or two knives until mixture resembles coarse crumbs. Press firmly onto bottom of 13x9-inch baking pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
• Melt remaining 1/4 cup butter. Mix with eggs, brown sugar, corn syrup and vanilla in large bowl until well blended. Stir in pecan pieces. Pour over crust.
• Bake an additional 20 to 25 min. or until topping is firm around edges but still lightly soft in center. Cool completely. Cut into 24 rectangles, then cut each diagonally in half to form two triangles.

TOFFEE TRIANGLES

Steps:

• In a large bowl, beat the cookie mix, brown sugar, butter and vanilla until mixture resembles coarse crumbs. Add egg and mix well. , Spread batter into a greased 13x9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned. , Sprinkle with chocolate chips; let stand for 5 minutes. Spread chocolate over bars. Sprinkle with nuts. Let stand until chocolate is set. Cut into squares, then cut in half to form triangles. Store in an airtight container.

COFFEE-PECAN TRIANGLES

Steps:

• FOR CRUST:.
• In a medium mixing bowl, stir together flour, powdered sugar, and salt. Cut in butter till crumbly. Press mixture evenly into bottom of 13x9x2-inch baking pan. Bake in a preheat 350F oven for 10 minutes.
• FOR FILLING:.
• In another mixing bowl, beat eggs slightly. Stir in the brown sugar, pecans, honey and melted butter. Stir together the half and half , coffee crystals, and vanilla till coffee crystals dissolve, Stir into pecan mixture. Spread evenly over hot crust.
• Bake in 350F oven for 20 minutes more, or till set. Cool in pan on a rack. Cut in squares, then halve the squares, diagonally to make the triangles.