PK Rescue Stables Making Delicious Desserts since before you were born
You've Entered PK's Kitchen! The smells of sweet things baking and sugary goodness are all around!
If you're nice and patient - she just might let you taste test next month's cookie recipe!
(be naughty - and watch out for the wooden spoon!
Momma S.'s
Butter Pecan Cookies
"This recipe given to me by an 86 year old forever family friend.
Can be made without the chopped pecans if you choose."
In a large bowl combine completely on medium speed (should be smooth)
7 Tbsp butter melted
1/3 cup white sugar
1 cup brown sugar (dark is best)
Add to the above mixture:
2 beaten eggs
1 Tbsp Almond extract (you can use vanilla)
Beat the whole mixture until slightly fluffy
In another bowl combine
2 cups flour
½ teas. Baking Soda
1/8 teas. (or a pinch) of salt
1 cup chopped pecans
Add the dry mixture slowly to the sugar mixture until thoroughly combined
OVEN: 350 degrees F
On parchment paper, scoop small (1.5 inch balls) approximately 2-3 inches apart
Place Candied Pecan Half (recipe below) on top
Bake for 10-15 minutes until very lightly browned around edges
Candied (Carameled ) Roasted Pecan Halves
½ cup Pecan Halves (already roasted is even better)
1 Tbsp runny Honey
2 Tbsp soft (non-clumped) Brown Sugar
Toast the pecans in a saucepan stirring them frequently to brown them slightly.
Remove the pecans from the saucepan
With the saucepan away from the heat, add & combine the honey & brown sugar in the saucepan. Return to low heat until the mixture is a caramel color and add the pecans back in, stirring constantly to coat the pecans.
Remove immediately from heat and spread out coated pecans on parchment paper.
Place on a flat surface in the refrigerator to cool & set.
Finished Product!
So yummy looking!
Pecan's getting Caramelized in Honey
Chocolate Lebkuchen Recipe photo by Taste of Home
Chocolate Lebkuchan
"This is one of my favorites! Called the Chocolate Lebkuchan!
I know its slightly common in Germany but this is one of my all time favorites by far"
Ingredients
Cookie
1 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
Dash salt
1/3 cup cold butter, cubed
3 tablespoons water
1 teaspoon vanilla extract
TOPPING
1/4 cup butter, softened
1/4 cup sugar
1 large egg, room temperature
1 tablespoon canola oil
2/3 cup quick-cooking oats
1/2 cup all-purpose flour
1/3 cup ground almonds
1/3 cup ground hazelnuts
1/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon each ground cloves, cardamom and allspice
1/4 cup finely chopped candied lemon peel
1/4 cup finely chopped candied orange peel
GLAZE
6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed
HOW TO MAKE
Small bowl, combine the flour, sugar and salt; cut in butter until the mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until the dough forms a ball.
On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool.
For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels.
Drop 1 rounded tablespoon topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool.
In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers!