Delightful Pecan Toasties Recipes

TOASTED PECANS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
• Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
• Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.

PECAN TASSIES

Steps:

• In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

TOASTED PECAN OLD FASHIONED

Steps:

• Preheat the oven to 400°F.
• Place the pecans on a baking sheet. Transfer to the preheated oven.
• Toast the pecans for 10-15 minutes or until browned and fragrant. (Keep an eye on them, as you could potentially burn them if not paying attention!)
• Remove from the oven, and let cool to room temperature.
• Transfer the cooled pecans to a mason jar, and pour the whiskey on top of them.
• Let the whiskey infuse for 3-4 days. (Don't go any longer than 4 days, as the pecans could dry the whiskey out.)
• In an Old Fashioned or your favorite whiskey glass, measure the sugar cube/loose sugar and dash in the Angostura bitters.
• Using a muddler, break down the sugar cube and combine it with the bitters, coating the sides of the glass as the sugar and bitters mix.
• Place whiskey stones or a large ice cube, then pour the Toasted Pecan Whiskey over the cubes, swirling it to mix with the bitters and sugar mixture.
• Enjoy immediately!

PECAN DELIGHTS

Steps:

• In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk; mix well. Continue cooking until a candy thermometer reads 248° (firm-ball stage). , Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a greased or parchment-lined baking sheets. Chill until firm. Loosen from paper. , Melt chocolate chips and shortening in a microwave-safe bowl. Drizzle over each cluster. Cool.

PECAN DELIGHT

Steps:

• Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate.
• Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
• Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.

ANISE TOASTIES

Steps:

• Heat oven to 325°F
• Grease and flour a 15 X 10X 1- inch jelly roll pan.
• In a large bowl, blend cake mix, oil and eggs at low speed until moistened, beat 2 minutes at highest speed.
• Fold in anise seed and almonds.
• Bake at 325F for 20 to 30 minutes or until golden brown.
• Cool 5 minutes.
• With a sharp knife, cut three equal strips lenghthwise, cut 12 strips crosswise.
• Place bars 2 inches apart on ungreased cookie sheets.
• Increase temperature to 350F and bake for 8 to 12 minutes, or until cut side begins to toast.
• Remove from cookie sheets immediately; cool 10 minutes.
• Sprinkle with powdered sugar. Store loosely covered.

DELIGHTFUL PECAN TOASTIES

Steps:

• Beat egg whites till stiff.
• Add brown sugar and beat on low speed till mixed.
• Add vanilla flavoring and pecans.
• Mix well.
• Drop by 1/2 tsp on greased sheet.
• Bake 200-250 for 25-30 minutes, or till light brown.