Wednesday, November 14, 2012

Christmas Candy  (Bugles) Tis the Season #15
Christmas M&Ms
White almond bark
1.      Dip open end of bugle into melted almond bark.
2.      Top with an M&M.
3.      Put on wax paper to cool.
4.      Enjoy!!!!!   Kids love to make these
Pecan Pie Bars Tis the Season #14

2 cups all-purpose flour
1/3 cup white sugar
1/4 teaspoon salt
2/3 cup unsalted butter
3 eggs
1 cup light corn syrup
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 2/3 cups chopped pecans
1.Preheat oven to 350 degrees. Line a 9X13 baking dish with heavy foil and spray with cooking spray.
2.In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. You can use a pastry blender or just two knives. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
3.Bake for 20 minutes in the preheated oven.
4.While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
5.Bake for 25-30 minutes in the preheated oven, or until set. If the top starts getting to browned cover with aluminum foil.
6.Allow to cool completely on a wire rack before slicing into bars with a sharp knife.

Pecan Pie Caramel Cheesecake Tis the Season #13

3 cups of graham cracker crumbs
1 and ½ stick of pure butter melted
½ cup of granulated sugar.

for the filling-
3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
for the top-
1 1/2 cups toasted pecan halves
Boil 1 can of Eagle Brand Milk  for 3 hours slowly after taking the wrapper off of can and let the milk boil slowly  (It will turn to caramel) Best caramel you can have.
Preheat oven to 325 degrees.
In a large bowl, mix together all ingredients for the crust until moist. Press into a 10 inch spring form pan and set aside.
For the filling, in a stand mixer, whip cream cheese and sugar together until smooth. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.
Arrange pecan halves over top entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.
Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan.
To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.
*Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert. Totally optional!*

No comments:

Post a Comment