Posts Tagged ‘brown sugar pecan’

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Brown Sugar Pecan Cookies

November 19, 2018

20180901 Pecan Cookies 02

Wow. So few ingredients in this recipe, yet the result is a batch of wonderous cookies. I love the flavor and texture that the ground toasted pecans offer. It’s the perfect complement to the brown sugar and vanilla. If you can resist baking them all at once, you can freeze the dough in several smaller logs. Then you can slice and bake the cookies in batches, whenever the urge arises.

You will need:

  • 8 T unsalted butter, room temperature
  • 1/3 c brown sugar
  • Pinch of salt
  • 1 vanilla bean, cut open and seeds scraped out with a spoon or back of the knife
  • 1/2 c toasted pecans, finely ground
  • 1 c flour
  • 1 T milk
  • 1/2 t vanilla extract

Then you will…

  1. In a large mixing bowl, cream together the butter, brown sugar and salt.
  2. Mix in the vanilla bean seeds and pecans.
  3. Mix in the flour, milk and vanilla extract.
  4. On a piece of plastic wrap, form the dough into a 2-inch wide, 12-inch long log.
  5. Wrap the plastic wrap around the dough.
  6. Freeze for at least 30 minutes.
  7. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  8. Slice the dough into 1/2-inch wide pieces.
  9. Place the slices on the prepared baking sheet, leaving an inch between the slices.
  10. Bake for 8-10 minutes, or until just starting to turn golden.
  11. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
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Sweet Potato Casserole

January 12, 2015

This is an addictive side dish that could almost double as a dessert! We served this for our big holiday meal and it was the perfect accompaniment to the savory main dishes on the table.

You will need:

  • 4 c mashed sweet potato (either bake and mash some or check out the freezer section)
  • 1 2/3 c brown sugar, divided
  • 1/2 t salt
  • 1/2 t ground nutmeg
  • 1/4 t ground ginger
  • 1 t vanilla extract
  • 2 eggs, beaten
  • 3/4 c (1.5 sticks) unsalted butter, divided
  • 1/3 c flour
  • 1 c chopped pecans

Then you will…

  1. Preheat your oven to 375 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a small bowl, mix together 1 cup of the brown sugar with the flour and pecans.
  3. Melt 1/4 cup (1/2 of a stick) of the butter and mix into the pecan mixture. Set aside.
  4. In a large bowl, mix together the sweet potato with the remaining 2/3 cup of brown sugar, salt, nutmeg, ginger, vanilla, and eggs.
  5. Melt the remaining 1/2 cup (1 stick) of butter and mix into the sweet potato mixture.
  6. Spread the sweet potato mixture into the baking dish. Bake for 30 minutes.
  7. Sprinkle the top of the sweet potato mixture with the pecan mixture. Bake for another 10-15 minutes.
  8. Allow to rest at least 15 minutes before serving.

20141226 Sweet Potato 01

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