PECAN THINS
Steps:
- Preheat oven to 425°F.
- In a bowl beat together butter, sugar, and salt until light and fluffy and beat in whites and vanilla until just combined. Sift flour over batter and fold in. Fold in pecans.
- Drop batter by rounded teaspoons about 3 inches apart onto well-buttered baking sheets and with the back of a fork pat into 2 1/2-inch rounds. Bake cookies in batches in middle of oven until golden around edges, about 5 minutes. Working quickly, with a metal spatula carefully loosen cookies immediately and transfer to racks to cool completely. (If cookies become too firm to remove from baking sheets, return to over for a few seconds to soften.) Cookies may be made 1 day ahead and kept, layers separated by wax paper, in an airtight container.
GERMAN PECAN THINS
At Christmastime, it's fun to dig out those special holiday recipes your family loves. My kids would really miss these drizzled, candy-topped cookies if they weren't part of my treat selection.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture. Stir in pecans and cornflakes. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. (Dough will spread during baking and cookies will be thin.) Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks., In a large saucepan, combine water and corn syrup; bring to a boil. Remove from the heat. Gradually add confectioners' sugar and vanilla. Drizzle over cookies; top with M&M's. Store in an airtight container.
Nutrition Facts :
GRANDMA GELDNER'S GERMAN NUT STOLLEN
My grandma used to make this often, but now she is getting too old (90 last Oct.) This has NO candied fruit in it, just good old nuts and you can frost if desired.
Provided by WI Cheesehead
Categories Yeast Breads
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix 3 cups flour, yeast, salt and sugar well.
- In a saucepan, heat milk, vanilla, and 1/2 cup butter slightly until butter melts. Cool with an ice cube.
- Add milk mixture to flour mixture and mix by hand for 2 minutes.
- Add 1/2 C flour and eggs and mix until well blended.
- Stir in remaining 3/4 C flour and hand mix until dough is smooth.
- Cover and refrigerate for 1 hour.
- Roll out dough into two oblong shapes and spread 1 Tbsp melted butter on each piece.
- Sprinkle cinnamon and spread nuts onto both pieces of dough, to 1/2" from the edge.
- Roll up jelly roll fashion along the long side of the dough, and crimp ends shut. Seal ends and opening along dough with wet fingers, so that dough does not open up during baking.
- Place both on an ungreased cookie sheet, and allow to rise uncovered in a warm place until double in bulk, 1 to 1 1/2 hours.
- Bake in a preheated 350° F oven for 20 minutes, until light golden brown.
- Allow to cool and frost with desired frosting.
Nutrition Facts : Calories 269.4, Fat 13.5, SaturatedFat 5.6, Cholesterol 47.6, Sodium 90.9, Carbohydrate 31.5, Fiber 1.5, Sugar 4.5, Protein 6.1
BUTTERSCOTCH PECAN THINS
Categories Cookies Mixer Dessert Bake Kid-Friendly Pecan Vanilla Chill Gourmet Small Plates
Yield Makes about 48 cookies
Number Of Ingredients 8
Steps:
- In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg and the vanilla. Into the bowl sift together the flour, the baking powder, and the salt, beat the dough until it is firm enough to handle. Halve the dough and on a piece of wax paper form each half into a 6-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
- Preheat the oven to 350°F. Cut the logs into 1/4-inch-thick slices with a sharp knife, arrange the slices 3 inches apart on lightly buttered baking sheets, and press a pecan half onto each cookie. Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are golden, and let them cool on the baking sheets for 1 minute. Transfer the cookies to racks and let them cool completely.
GOLDEN RAISIN AND PECAN THINS
These slightly sweet, extremely simple crackers, adapted from "Better Baking" by Genevieve Ko, can be stirred together in minutes in one bowl, no electric mixer required. They are then baked twice - once in loaf pans and once after freezing and slicing - making them crisp all the way through. Serve them with cheese or pâté, or even on their own as a snack. And feel free to personalize these by substituting other dried fruits and nuts for the raisins and pecans. Chopped dried figs and hazelnuts make another wonderful combination.
Provided by Melissa Clark
Categories crackers and chips, dessert
Time 1h
Yield About 8 dozen crackers
Number Of Ingredients 10
Steps:
- Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5 3/4- by 2 1/4-inch or four 4 1/4- by 2 1/2-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.
- In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling 1/4-inch from the top (batter will rise slightly in the oven), and smooth tops.
- Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.
- Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.
- Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.
- Working with one frozen loaf at a time, cut 1/8-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them 1/4-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 2 grams, TransFat 0 grams
GERMAN SCHNECKEN
Make and share this German Schnecken recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 40m
Yield 2 doz
Number Of Ingredients 14
Steps:
- Soften yeast in the warm water.
- Pour the scalded milk over sugar and salt in a large bowl; stir until sugar is dissolved. Cool to lukewarm.
- Blend in 1 cup of the flour and beat until smooth. Stir in yeast. Add ABOUT HALF the remaining flour and beat until very smooth. Beat in the eggs. Vigorously beat in the 1/2 cup softened butter, 2 to 3 tablespoons at a time. Beat in enough remaining flour to make a soft dough.
- Turn dough onto a lightly floured surface. Cover and let REST 10 minutes.
- Knead until smooth and elastic ABOUT 10 MINUTES. Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top. Cover; let rise in a warm place until doubled, about 1 hour.
- Punch dough down; pull edges of dough in to center and turn over completely in bowl. Cover; let rise again until nearly doubled, about 45 minutes.
- Lightly grease twenty- four 2 1/2 inch muffin pan wells. Put about 1 teaspoon of the melted butter into each well; reserve remaining butter.
- Mix the chopped nuts, brown sugar, currants, and cinnamon. Spoon 2 teaspoons into each well and gently press 3 or 4 pecan halves onto mixture.
- Again punch dough down; form into 2 balls. Roll ball into a rectangle 1/4 to 1/3 inch thick, 6 to 8 inches wide, and 12 inches long. Brush top surface of dough with half the remaining melted butter and sprinkle evenly with half the remaining brown sugar mixture. Beginning with longer side, roll dough tightly into a long roll. Cut roll into 12 slices. Place a slice, cut side down, in each well. Repeat with second ball. Cover; let rise again until doubled, about 45 minutes.
- Bake at 375 for 15 to 20 minutes. Invert muffing pans on wire racks, set on waxed paper or aluminum foil, leaving pans over Schnecken 5 minutes. Remove from pans and cool on racks, glazed side up. To store, wrap tightly in foil Reheat just before serving. 2 dozen Schnecken.
- CAI The Canadian Family Cookbook.
Nutrition Facts : Calories 3643.1, Fat 195.2, SaturatedFat 79.3, Cholesterol 513.4, Sodium 2110.5, Carbohydrate 434.4, Fiber 22.8, Sugar 173.4, Protein 56.4
GERMAN ROASTED NUTS
Great tasting German-style roasted nuts you get at fairs and festivals!
Provided by Anonymous
Categories Appetizers and Snacks Nuts and Seeds
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
- Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes.
- Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet.
- Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl.
- Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 22 g, Cholesterol 3.8 mg, Fat 17.3 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 229.9 mg, Sugar 12.4 g
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