Sour Cream Coffee Cake with Toasted Pecans - adapted from Fine Cooking
http://dozenflours.com/2009/01/sour-cream-coffee-cake-with-toasted.html
http://dozenflours.com/2009/01/sour-cream-coffee-cake-with-toasted.html
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Pecans-I have 2 1/2 pounds of whole pecan halves-Please share some recipe ideas NT
- Thread starter kendall
- Start date
Chocolate-Chunk Oatmeal Cookies w/ Pecans & Dried Cherries-Cook's Illustrated/America's test kitchen
This was posted by Barbara in VA:
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
We like these cookies made with pecans and dried sour cherries, but walnuts or skinned hazelnuts can be substituted for the pecans, and dried cranberries for the cherries. Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. If your baking sheets are smaller than the ones described in the recipe, bake the cookies in three batches instead of two. These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so.
Makes sixteen 4-inch cookies
INGREDIENTS:
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups rolled oats , old-fashioned, (3 1/2 ounces)
1 cup toasted pecans (4 ounces), chopped
1 cup dried tart cherries (5 ounces), chopped coarse
4 ounces bittersweet chocolate , chopped into chunks about size of chocolate chips (about 3/4 cup)
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1 1/2 cups packed brown sugar (10 1/2 ounces), preferably dark
1 large egg
1 teaspoon vanilla extract
DIRECTIONS:
1. Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.
3. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Loading Up the Flavor:
CHOCOLATE: Irregular, hand-chopped chunks are better than chips. Use bittersweet chocolate to reduce overall sweetness.
NUTS: Pecans are our top choice, followed by walnuts. Toast nuts in 350-degree oven to maximize their flavor.
DRIED FRUIT: Choose something tart, such as cherries or cranberries, and chop coarse.
Getting the Cookie Texture Right:
PROPERLY BAKED: When the cookies are set but still look wet between the fissures, take them out of the oven. Once cooled, the cookies will bend, not snap.
BAKED TOO LONG: Cookies that look matte (rather than shiny) have been overbaked. Once cooled, their texture will be crumbly and dry.
From America's Test Kitchen/Cook's Illustrated
posted by Barbara in VA - Finer Kitchens Forum
This was posted by Barbara in VA:
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
We like these cookies made with pecans and dried sour cherries, but walnuts or skinned hazelnuts can be substituted for the pecans, and dried cranberries for the cherries. Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. If your baking sheets are smaller than the ones described in the recipe, bake the cookies in three batches instead of two. These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so.
Makes sixteen 4-inch cookies
INGREDIENTS:
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups rolled oats , old-fashioned, (3 1/2 ounces)
1 cup toasted pecans (4 ounces), chopped
1 cup dried tart cherries (5 ounces), chopped coarse
4 ounces bittersweet chocolate , chopped into chunks about size of chocolate chips (about 3/4 cup)
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1 1/2 cups packed brown sugar (10 1/2 ounces), preferably dark
1 large egg
1 teaspoon vanilla extract
DIRECTIONS:
1. Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.
3. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Loading Up the Flavor:
CHOCOLATE: Irregular, hand-chopped chunks are better than chips. Use bittersweet chocolate to reduce overall sweetness.
NUTS: Pecans are our top choice, followed by walnuts. Toast nuts in 350-degree oven to maximize their flavor.
DRIED FRUIT: Choose something tart, such as cherries or cranberries, and chop coarse.
Getting the Cookie Texture Right:
PROPERLY BAKED: When the cookies are set but still look wet between the fissures, take them out of the oven. Once cooled, the cookies will bend, not snap.
BAKED TOO LONG: Cookies that look matte (rather than shiny) have been overbaked. Once cooled, their texture will be crumbly and dry.
From America's Test Kitchen/Cook's Illustrated
posted by Barbara in VA - Finer Kitchens Forum
This sounds good: Wilted spinach salad w/ dried cranberries, pecans & feta cheese
WILTED SPINACH SALAD WITH DRIED CRANBERRIES, PECANS AND FETA CHEESE
Note: Tossing this salad with hot olive oil causes it to wilt just enough to soften and bring out a bright green color in the spinach.
Ingredients:
1 small red onion, vertically sliced
2 8-9 cups spinach leaves, washed and patted dry
1/2 cup pecan halves, toasted and very coarsely chopped
4 ounces feta cheese, crumbled
1/4 cup dried cranberries
1 tablespoon mint leaves, chopped
2 tablespoons sherry vinegar
Pinch of salt
6 tablespoons olive oil
black pepper, freshly ground
Garlic Crostini:
1 tablespoon olive oil
1 large garlic clove
12 thin slices baguette or other Artisan bread
Method:
Quarter and thinly slice the red onion. Place the slices in cold water and allow to soak for 30 minutes. Drain and pat dry.
Meanwhile, make the crostini:
Brush the bread slices with olive oil. Toast the slices in a 375°F oven until nicely browned. Peel the garlic clove and smash it. Rub the browned slices of bread with the garlic after they come out of the oven. Set the crostini aside.
Place the soaked onion slices, spinach, pecans, feta, cranberries, mint and vinegar in a large mixing bowl. Toss together with a large pinch of salt. In a saucepan, heat the olive oil to just below smoking. Pour the hot oil over the salad in the bowl, tossing well as you do. Taste and correct the seasoning with salt, pepper and vinegar. Serve with crostini.
Servings: 6
From Cranberry Cooking for All Seasons
http://www.cranberries.org/cranberries/recipes_wiltedspin.html
WILTED SPINACH SALAD WITH DRIED CRANBERRIES, PECANS AND FETA CHEESE
Note: Tossing this salad with hot olive oil causes it to wilt just enough to soften and bring out a bright green color in the spinach.
Ingredients:
1 small red onion, vertically sliced
2 8-9 cups spinach leaves, washed and patted dry
1/2 cup pecan halves, toasted and very coarsely chopped
4 ounces feta cheese, crumbled
1/4 cup dried cranberries
1 tablespoon mint leaves, chopped
2 tablespoons sherry vinegar
Pinch of salt
6 tablespoons olive oil
black pepper, freshly ground
Garlic Crostini:
1 tablespoon olive oil
1 large garlic clove
12 thin slices baguette or other Artisan bread
Method:
Quarter and thinly slice the red onion. Place the slices in cold water and allow to soak for 30 minutes. Drain and pat dry.
Meanwhile, make the crostini:
Brush the bread slices with olive oil. Toast the slices in a 375°F oven until nicely browned. Peel the garlic clove and smash it. Rub the browned slices of bread with the garlic after they come out of the oven. Set the crostini aside.
Place the soaked onion slices, spinach, pecans, feta, cranberries, mint and vinegar in a large mixing bowl. Toss together with a large pinch of salt. In a saucepan, heat the olive oil to just below smoking. Pour the hot oil over the salad in the bowl, tossing well as you do. Taste and correct the seasoning with salt, pepper and vinegar. Serve with crostini.
Servings: 6
From Cranberry Cooking for All Seasons
http://www.cranberries.org/cranberries/recipes_wiltedspin.html
Rec: Pumpkin Cheesecake with Caramel Swirl
Pumpkin Cheesecake with Caramel Swirl
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream
For Crust: Preheat oven to 350̊F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
Serves 10.
Source: 11/93 Bon Appetit
Pat's notes: Delicious. It was still a little jiggly in the center when I pulled it but it firmed up nicely with refrigeration. Didn’t do the sour cream rosettes and didn’t miss them. Loved the cream cheese topping and this time I just drizzled long lines of caramel over the top without swirling the caramel in. Great stuff. Guests were having seconds and thirds.
http://www.epicurious.com/recipes/recipe_views/views/2635
Pumpkin Cheesecake with Caramel Swirl
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream
For Crust: Preheat oven to 350̊F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
Serves 10.
Source: 11/93 Bon Appetit
Pat's notes: Delicious. It was still a little jiggly in the center when I pulled it but it firmed up nicely with refrigeration. Didn’t do the sour cream rosettes and didn’t miss them. Loved the cream cheese topping and this time I just drizzled long lines of caramel over the top without swirling the caramel in. Great stuff. Guests were having seconds and thirds.
http://www.epicurious.com/recipes/recipe_views/views/2635
Rec: Classic Pecan Pie
Classic Pecan Pie
3 eggs, slightly beaten
1 cup Karo light or dark corn syrup (I use light)
1 cup sugar
2 tbsp butter or margarine, melted
1 tsp vanilla
1-1/2 cups pecans
1 unbaked 9-inch pastry shell
In large bowl, stir together first five ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake at 350 degrees for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8
Great served with some freshly whipped cream lightly sweetened with sugar or confectioners sugar and some vanilla extract; or vanilla ice cream.
Classic Pecan Pie
3 eggs, slightly beaten
1 cup Karo light or dark corn syrup (I use light)
1 cup sugar
2 tbsp butter or margarine, melted
1 tsp vanilla
1-1/2 cups pecans
1 unbaked 9-inch pastry shell
In large bowl, stir together first five ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake at 350 degrees for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8
Great served with some freshly whipped cream lightly sweetened with sugar or confectioners sugar and some vanilla extract; or vanilla ice cream.
Rec: Miniature Pecan Tarts
Miniature Pecan Tarts
Dough:
1/2 cup butter
3 oz. cream cheese
1 cup flour
Use cream cheese and butter directly from the refrigerator. Mix ingredients and form into balls. Press dough balls into greased miniature muffin tins with thumb, forming pastry cup.
Filling:
1 egg
1 cup brown sugar
1 tsp butter
1 tsp vanilla
pinch of salt
1 cup pecans or walnuts, chopped
Cream together butter and sugar. Add other ingredients, mix well. Fill pastry cups. Bake at 375 degrees for 20 minutes. Let cool and remove from tins.
Yield: 24
Miniature Pecan Tarts
Dough:
1/2 cup butter
3 oz. cream cheese
1 cup flour
Use cream cheese and butter directly from the refrigerator. Mix ingredients and form into balls. Press dough balls into greased miniature muffin tins with thumb, forming pastry cup.
Filling:
1 egg
1 cup brown sugar
1 tsp butter
1 tsp vanilla
pinch of salt
1 cup pecans or walnuts, chopped
Cream together butter and sugar. Add other ingredients, mix well. Fill pastry cups. Bake at 375 degrees for 20 minutes. Let cool and remove from tins.
Yield: 24
Rec: Outrageous Brownies
Outrageous Brownies
1 pound unsalted butter
1 pound semisweet chocolate chips -- (2 2/3 cups)
12 ounces semisweet chocolate chips -- (2 cups)
6 ounces bittersweet chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 cups walnuts or pecans, chopped
Preheat oven to 350F. Butter and flour a 12 x 18 x 1 inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, soft together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! (Pat’s note: Took a little longer to bake for me...maybe 10 minutes or so...I just kept checking them.) Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Source: The Barefoot Contessa Cookbook
Yield: 20 Large Brownies
NOTES : It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.
Debbie's notes: These are excellent. Try eating them at different intervals after taking them out of the fridge (they get softer and gooier the longer they're room temperature).
Maria’s notes about cutting:
I have made these and cut into 1-2 inch size for parties...........
I do use the pan size called for (a jelly roll pan aka cookie sheet with sides.)
I do put them in the fridge overnight or freezer till well chilled.
I do cut them in the pan and remove with a spatula.
Since they are so rich I do often cut them in smaller pieces - especially for parties. I cut them into about one to two inch squares. Dust half with powdered sugar and pile them into a big basket to serve. You need the cold to help them keep their shape when cutting and removing, but they should come out easily and perfect.
Sandi in Hawaii uses this frosting on these brownies
From: Debbie in GA
Chocolate Frosting
Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book
Yield: 1 3/4 cups
6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar
Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly.
Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds.
Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2minutes. The mixer’s sound will change when the frosting has thickened.
Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting. *Do not refrigerate the frosting*, even if you don’t plan to use it for several days.
Makes 1 3/4 cups, enough to fill and frost a two-layer cake.
NOTES : This frosting can only be made in a blender.
http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html
Outrageous Brownies
1 pound unsalted butter
1 pound semisweet chocolate chips -- (2 2/3 cups)
12 ounces semisweet chocolate chips -- (2 cups)
6 ounces bittersweet chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 cups walnuts or pecans, chopped
Preheat oven to 350F. Butter and flour a 12 x 18 x 1 inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, soft together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! (Pat’s note: Took a little longer to bake for me...maybe 10 minutes or so...I just kept checking them.) Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Source: The Barefoot Contessa Cookbook
Yield: 20 Large Brownies
NOTES : It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.
Debbie's notes: These are excellent. Try eating them at different intervals after taking them out of the fridge (they get softer and gooier the longer they're room temperature).
Maria’s notes about cutting:
I have made these and cut into 1-2 inch size for parties...........
I do use the pan size called for (a jelly roll pan aka cookie sheet with sides.)
I do put them in the fridge overnight or freezer till well chilled.
I do cut them in the pan and remove with a spatula.
Since they are so rich I do often cut them in smaller pieces - especially for parties. I cut them into about one to two inch squares. Dust half with powdered sugar and pile them into a big basket to serve. You need the cold to help them keep their shape when cutting and removing, but they should come out easily and perfect.
Sandi in Hawaii uses this frosting on these brownies
From: Debbie in GA
Chocolate Frosting
Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book
Yield: 1 3/4 cups
6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar
Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly.
Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds.
Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2minutes. The mixer’s sound will change when the frosting has thickened.
Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting. *Do not refrigerate the frosting*, even if you don’t plan to use it for several days.
Makes 1 3/4 cups, enough to fill and frost a two-layer cake.
NOTES : This frosting can only be made in a blender.
http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html
Rec: Butterscotch Thins
Butterscotch Thins
1 cup butterscotch chips
1 stick unsalted butter
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
2/3 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla
1/3 cup pecans, finely chopped
In a metal bowl set over a pan of barely simmering water melt butterscotch chips and butter, stirring. In a small bowl whisk together flour and baking soda. In another bowl with an electric mixer beat together butterscotch mixture, sugar, egg and vanilla. Beat in flour mixture in batches and stir in pecans. The dough may be "loose"; if it is, let it settle for 5 to 10 minutes. On a sheet of wax paper* form the dough into an 8-inch log, using the paper as a guide. Twist the ends of the paper to enclose log and freeze log, tightly wrapped in foil, for at least one hour or until ready to use. Preheat oven to 375F.
Remove log from freezer and let stand until it can just be cut; about 2 minutes. Cut log with a sharp knife into 1/4-inch-thick slices and arrange slices at least 3 inches apart on baking sheets. Let slices come to room temp and bake in batches in middle of the oven until thin and no longer puffed, about 8 minutes. Cool cookies for 3 minutes on baking sheets and transfer with a spatula to racks to cool. Makes about 30 cookies.
Source: 4/94 Gourmet and e in SF @ Gails
E’s tips when someone asked about a Geneva-esque cookie:
Now, to get a Geneva-like cookie: Instead of the 1 1/3 cup all-purpose flour; use 2/3 cup whole wheat flour and 2/3 cup all-purpose flour. Add 2 tablespoons very finely minced coconut. Omit the pecans from the dough and save to sprinkle on cookies. Melt 6 oz. bittersweet chocolate in a heavy bottomed pan. Dip the cookies lengthwise half way into the chocolate (that way you get chocolate in every bite -- we tried to dip them the way that Genevas are done, but it was really hard!). Place on waxed or parchment paper and sprinkle chocolate covered half with chopped pecans. Let cool until chocolate hardens. These are a little sweeter and thinner than Genevas, but have the same crispy, "grahamy" buttery texture.
Pat’s notes: I loved the Geneva-like variation (didn’t have whole wheat flour on hand so just used all-purpose flour). Tres yummy.
e’s tips: I am no pro . . .but I am a cookie FIEND!!!! When I make log-style, sliced cookies I freeze the dough and use a hot knife. I just keep a pitcher of very, very hot water next to my work space and dip the knife as needed. It glides through the dough and makes nice, even slices.
*More e’s tips on how to roll the dough: I have always just let the dough set up a bit in the bowl, then I wrap it in plastic wrap on which I've sprayed a tiny, tiny bit of non-stick cooking spray, then I let it chill until just almost firm and then I roll it on a smooth counter until I have a nice, smooth round. Heck, those cookies are so yummy, they could be any shape they want!
Butterscotch Thins
1 cup butterscotch chips
1 stick unsalted butter
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
2/3 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla
1/3 cup pecans, finely chopped
In a metal bowl set over a pan of barely simmering water melt butterscotch chips and butter, stirring. In a small bowl whisk together flour and baking soda. In another bowl with an electric mixer beat together butterscotch mixture, sugar, egg and vanilla. Beat in flour mixture in batches and stir in pecans. The dough may be "loose"; if it is, let it settle for 5 to 10 minutes. On a sheet of wax paper* form the dough into an 8-inch log, using the paper as a guide. Twist the ends of the paper to enclose log and freeze log, tightly wrapped in foil, for at least one hour or until ready to use. Preheat oven to 375F.
Remove log from freezer and let stand until it can just be cut; about 2 minutes. Cut log with a sharp knife into 1/4-inch-thick slices and arrange slices at least 3 inches apart on baking sheets. Let slices come to room temp and bake in batches in middle of the oven until thin and no longer puffed, about 8 minutes. Cool cookies for 3 minutes on baking sheets and transfer with a spatula to racks to cool. Makes about 30 cookies.
Source: 4/94 Gourmet and e in SF @ Gails
E’s tips when someone asked about a Geneva-esque cookie:
Now, to get a Geneva-like cookie: Instead of the 1 1/3 cup all-purpose flour; use 2/3 cup whole wheat flour and 2/3 cup all-purpose flour. Add 2 tablespoons very finely minced coconut. Omit the pecans from the dough and save to sprinkle on cookies. Melt 6 oz. bittersweet chocolate in a heavy bottomed pan. Dip the cookies lengthwise half way into the chocolate (that way you get chocolate in every bite -- we tried to dip them the way that Genevas are done, but it was really hard!). Place on waxed or parchment paper and sprinkle chocolate covered half with chopped pecans. Let cool until chocolate hardens. These are a little sweeter and thinner than Genevas, but have the same crispy, "grahamy" buttery texture.
Pat’s notes: I loved the Geneva-like variation (didn’t have whole wheat flour on hand so just used all-purpose flour). Tres yummy.
e’s tips: I am no pro . . .but I am a cookie FIEND!!!! When I make log-style, sliced cookies I freeze the dough and use a hot knife. I just keep a pitcher of very, very hot water next to my work space and dip the knife as needed. It glides through the dough and makes nice, even slices.
*More e’s tips on how to roll the dough: I have always just let the dough set up a bit in the bowl, then I wrap it in plastic wrap on which I've sprayed a tiny, tiny bit of non-stick cooking spray, then I let it chill until just almost firm and then I roll it on a smooth counter until I have a nice, smooth round. Heck, those cookies are so yummy, they could be any shape they want!
Rec: Chocolate Pecan Chess Pie
Chocolate Pecan Chess Pie
1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 tablespoon bourbon
1 tsp vanilla extract
1/4 tsp salt
1 cup chopped pecans
1 purchased frozen 9-inch pie crust
Whipped cream
Preheat oven to 325̊F. Place baking sheet in oven. Stir butter and chocolate in
heavy small saucepan over low heat until melted and smooth. Remove from
heat; cool 10 minutes.
Whisk sugar and eggs in medium bowl to blend. Whisk in chocolate mixture,
then bourbon, vanilla and salt. Stir in pecans (filling will be thick). Spoon filling
into crust.
Place pie on baking sheet in oven. Bake until edges of filling puff and begin to
crack and center is just set, about 30 minutes. Transfer pie to rack and cool
completely. Serve with whipped cream. Serves 8.
Source: 12/97 Bon Appetit http://www.epicurious.com/recipes/food/4504
Pat's notes: I served this when it was still slightly warm and it was pretty good with vanilla ice cream. Chilled the pie overnight and it was GREAT served chilled...no ice cream or whipped cream was necessary. Next time I would just serve it chilled.
http://www.epicurious.com/recipes/food/views/Chocolate-Pecan-Chess-Pie-4504
Chocolate Pecan Chess Pie
1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 tablespoon bourbon
1 tsp vanilla extract
1/4 tsp salt
1 cup chopped pecans
1 purchased frozen 9-inch pie crust
Whipped cream
Preheat oven to 325̊F. Place baking sheet in oven. Stir butter and chocolate in
heavy small saucepan over low heat until melted and smooth. Remove from
heat; cool 10 minutes.
Whisk sugar and eggs in medium bowl to blend. Whisk in chocolate mixture,
then bourbon, vanilla and salt. Stir in pecans (filling will be thick). Spoon filling
into crust.
Place pie on baking sheet in oven. Bake until edges of filling puff and begin to
crack and center is just set, about 30 minutes. Transfer pie to rack and cool
completely. Serve with whipped cream. Serves 8.
Source: 12/97 Bon Appetit http://www.epicurious.com/recipes/food/4504
Pat's notes: I served this when it was still slightly warm and it was pretty good with vanilla ice cream. Chilled the pie overnight and it was GREAT served chilled...no ice cream or whipped cream was necessary. Next time I would just serve it chilled.
http://www.epicurious.com/recipes/food/views/Chocolate-Pecan-Chess-Pie-4504
We'd better finish with a salad...lol. Rec: Baby Blue Salad
Baby Blue Salad
Prep: 10 min. For ease, make the Sweet-and-Spicy Pecans and Balsamic Vinaigrette ahead of time.
1 (5-ounce) bag mixed spring salad greens
2 ounces crumbled blue cheese
1 orange, peeled and sectioned
1/2 pint fresh strawberries, quartered
1/2 cup Sweet-and-Spicy Pecans (recipe follows)
Balsamic Vinaigrette (recipe follows)
Toss together first 5 ingredients in a large bowl. Drizzle with 1/2 cup Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette.
Yield: Makes 2 servings
Sweet-and-Spicy Pecans
1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper
Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans; soak for 10 minutes. Drain, discarding liquid.
Combine 2 Tablespoons sugar, chili powder, and red pepper. Add pecans; toss to coat. Place pecans in a single layer on a lightly greased baking sheet.
Bake at 350 degrees for 10 minutes, stirring once.
Balsamic Vinaigrette
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil
Whisk together first 7 ingredients until thoroughly blended. Gradually whisk in olive oil, blending well.
Source: Curious from
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=466956
Curious1's notes: Baby Blue Salad from Southern Living. The pecans are addictive! this is one of their top rated recipes and I can see why. I used a combo of radicchio, spinach, very small and tender curly endive, romaine and leaf lettuces. It was the last of some great roquefort purchased at Costco.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=466956
Baby Blue Salad
Prep: 10 min. For ease, make the Sweet-and-Spicy Pecans and Balsamic Vinaigrette ahead of time.
1 (5-ounce) bag mixed spring salad greens
2 ounces crumbled blue cheese
1 orange, peeled and sectioned
1/2 pint fresh strawberries, quartered
1/2 cup Sweet-and-Spicy Pecans (recipe follows)
Balsamic Vinaigrette (recipe follows)
Toss together first 5 ingredients in a large bowl. Drizzle with 1/2 cup Balsamic Vinaigrette, gently tossing to coat. Serve with remaining vinaigrette.
Yield: Makes 2 servings
Sweet-and-Spicy Pecans
1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper
Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans; soak for 10 minutes. Drain, discarding liquid.
Combine 2 Tablespoons sugar, chili powder, and red pepper. Add pecans; toss to coat. Place pecans in a single layer on a lightly greased baking sheet.
Bake at 350 degrees for 10 minutes, stirring once.
Balsamic Vinaigrette
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil
Whisk together first 7 ingredients until thoroughly blended. Gradually whisk in olive oil, blending well.
Source: Curious from
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=466956
Curious1's notes: Baby Blue Salad from Southern Living. The pecans are addictive! this is one of their top rated recipes and I can see why. I used a combo of radicchio, spinach, very small and tender curly endive, romaine and leaf lettuces. It was the last of some great roquefort purchased at Costco.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=466956