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Old 12-18-2008, 01:32 PM   #61
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I have the same recipe (I think) for the Guinness cake, but I make cupcakes with it, and do a glaze - they look like little mini pints of Guinness when I made them.
Oooh that's an awesome idea! I'm most definately making this cake somewhere in the holidays!
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Old 12-18-2008, 08:21 PM   #62
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Ohhh this thread is back


Anyone have any good holiday-type recipes with pecans? Someone just gave me 4 pounds of them.
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Old 12-18-2008, 08:26 PM   #63
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I'd use a 1/4 cup of cocoa powder, probably 2-3 teaspoons of coffee but maybe more like 2. As for nuts, I guess it depends on just how nutty you'd want it. Probably about a cup. Looks like a small recipe so I wouldn't go overboard with them unless you like things nutty It was probably pecans in this recipe but any nut would do.
Oh cool! I'll be able to finally try these. Thanks!
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Old 12-19-2008, 12:27 AM   #64
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You could be my new hero. I'm a whore for milk chocolate, and love white chocolate when it's a white choc. cheesecake or mud cake. Man, I need to do some baking!

If you could pass on this other recipe, I'd be very grateful! I've heard of a similar cake before, but never saw a recipe for it. It sounds great! If you can ever happen upon a more useful subsitute than xantham for GF cooking, you know you'll be worshipped the world over by coeliacs and those with gluten intolerances. A company here has created a product which does closely mimick the properties of wheaten flour, but it's really hard to come by.
I have the recipe but it's in weight not cups. Do you bake with cups or do you weigh things out? I'll have to convert it for you if it's cups. I always forget that all of my work recipes are by weight.
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Old 12-19-2008, 04:43 AM   #65
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Ohhh this thread is back


Anyone have any good holiday-type recipes with pecans? Someone just gave me 4 pounds of them.
A Pecan Pie would be yummy! Or you could make individual pecan tarts. Pecans are yummy tossed into salads or cookies, fudge or a holiday Waldorf salad (with diced apples, mini marshmallows, cool whip, pkg green pistachio pudding, maraschino cherries, flaked coconut)
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Old 12-19-2008, 02:40 PM   #66
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Ohhh this thread is back


Anyone have any good holiday-type recipes with pecans? Someone just gave me 4 pounds of them.
I have a lot of pecan recipes!!!! Lots


I've got a apple pecan upside down pie and a pecan pumpkin pie recipe too if you want. I'll add more later

easy Toffee

-1/2 c. pecans crushed
Layer a buttered 8x8 pan with pecans

Melt 1 stick butter and 3/4 c. packed brown sugar in a medium saucepan over medium heat and bring to a boil
turn heat down a bit stirring constantly for 7 min.
-pour mixture over the pecans (mixture will not reach all sides of the pan)
-Pour 1/3 c. chocolate chips over top immediately
-Cover pan with a cookie sheet or something that will hold in the heat and the chocolate will melt
-Spread choc. across toffee

refrigerate until ready to serve then break into pieces

So easy and yummy

Yams
Bake 5-10 yams 400 degrees for 1-1.5 hrs. ( depending on size I only used 5 at Thanksgiving because they were massive.)

Puree the yams with one stick of butter and pour into a casserole dish

Chop 2-3 cups of pecans
mix pecans with 1.5 cup brown sugar and 1/2 stick of butter (by hand is quick)

crumble that over the yams and bake for another 20-30 min at 400

Pralines one of the best foods EVER
1/2 lb. light brown sugar
pinch of salt
1/4 c plus 2 tbs evaporated milk
1 1/2 tsp. butter
1 C chopped pecans

mix sugar, salt evap. milk and butter in saucepan. cook over low heat stirring constantly until sugar dissolves. Stir in pecans and cook over medium heat until mix reaches soft ball (234-240 degrees) i'm not good at determining soft ball stage without a thermometer.

Remove from heat and stir rapidly until it thickens. drop by teaspoonfuls onto parchment paper

Pecan Dreams

This is a paula deen
1 1/2 C. powdered sugar
1 C. flour
1 pack of cream cheese at room temperature
1/2 c butter at room temp.
1 cup chopped pecans

Stir ingredients (reserve pecans) together using a fork or pastry cutter to mix in the butter and cream cheese until crumbly Press mixture into a greased 9 by 2 inch pan. Pour nuts over the dough and bake for 30 min at 350 degrees.

Allow to cool completely

Topping:
whip 1 C heavy cream and 2 TBS sugar together, using a mixer until stiff. Fold
1 C. almond toffee bits in and spread mixture over cake.

cut into squares and refrigerate
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Old 12-19-2008, 02:43 PM   #67
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A Paula Deen recipe with ONLY 1/2 cup of butter?
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Old 12-19-2008, 02:44 PM   #68
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She makes up for it with the cream cheese. i love her gooey buttercakes
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Old 12-19-2008, 02:45 PM   #69
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She makes up for it with the cream cheese. i love her gooey buttercakes
True

I've only seen those on tv. I think I'd die of a heart attack if I were to even look at one in person.
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Old 12-19-2008, 03:42 PM   #70
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does it count if I took this out of a magazine? although I did make it for the first time last night to bring with me to a holiday party tonight and it was way yummy

Chocolate Peanut Butter Fudge Crunch

MAKES 16 PIECES (I had a LOT more pieces than that, they must be thinking huge portions)
Prep Time: 25 min (plus chilling)
Cook Time: 10 min

6 ounces semisweet chocolate, chopped
2 sticks (8 ounces) plus 1 tablespoon unsalted butter
One 16-ounce jar creamy peanut butter
3 cups crispy rice cereal
1/4 teaspoon salt
3 cups confectioners' sugar


1. Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.

2. In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal.

3. In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer, refrigerate until set, about 45 minutes (I left mine in the fridge for at least an hour, the top was a little soft when I first tried cutting into it). Cut into 16 pieces.
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Old 12-19-2008, 03:46 PM   #71
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True

I've only seen those on tv. I think I'd die of a heart attack if I were to even look at one in person.
I've made a couple of them quite a bit

the chocolate and the pumpkin are both incredible
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Old 12-19-2008, 03:46 PM   #72
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I have a lot of pecan recipes!!!! Lots


I've got a apple pecan upside down pie
This is what we call.........VICTORY!

I'll take 2 please.



How come no recipes for Lemon Bars? WTF kind of shit is that.
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Old 12-19-2008, 03:47 PM   #73
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here are two more recipes that have been passed around among my siblings.

PUMPKIN COOKIES

1 c. sugar
1 c. butter or margarine
1 egg
1 tsp. vanilla
1 c. pumpkin
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 c. chopped nuts (optional)
1 c. raisins

Cream sugar and butter. Add egg and vanilla; mix. Add pumpkin; mix. Sift in flour, powder, soda, salt and cinnamon. Add nuts and raisins if desired. Drop teaspoonfuls onto an ungreased cookie sheet. (I always use a Silpat or parchment on my cookie sheets, though...) Bake at 375 degrees for 12 minutes. (Check after 10 but I've found they sometimes take longer than 12...)

Makes about 5 dozen.


Pumpkin Mousse

2 small boxes fat-free, sugar-free vanilla pudding
2 cups skim milk
1 cup to 1 can pumpkin, to taste (I usually use a whole 15 oz. can)
1/2 tsp. pumpkin pie spice (I tend to add a little more than that)
1 cup Cool Whip Lite (I generally defrost it first but the original recipe actually doesn't specify)

Mix first four ingredients together in a medium-sized bowl. Stir in Cool Whip. Refrigerate at least one hour.
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Old 12-19-2008, 03:48 PM   #74
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just cuz you love da lemon bars!

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Originally Posted by UberBeaver View Post
This is what we call.........VICTORY!

I'll take 2 please.



How come no recipes for Lemon Bars? WTF kind of shit is that.

are you blind Beav?

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Originally Posted by arw View Post
This is my absolute favorite lemon bar recipe. I got it out of a book by Magnolia bakery in NY. I've never been to the bakery but the friend that gave me the book swears by this place everytime he goes to NY to visit.

Crust:
2 cups (4 sticks) unsalted butter, softened
4 cups all purpose flour
1 cup confectioners' sugar
1/2 t salt
2 t grated lemon zest

Topping:
2 cups sugar
6 large eggs, room temp
1 cup lemon juice
6 cups grated lemon zest

preheat oven to 350* F and grease a 12 x 18 baking sheet

For the crust: combine all of the crust ingredients in a large bowl and use the mixer on low speed. Form the dough into a ball then spread evenly onto the pan. Cover the crust with wax paper and press down to make an even crust. (a bottle of pan release spray such as Pam works great for this. Just roll it up on down the pan until your crust is even). Bake for about 20 min until golden brown then let cool a bit.

Meanwhile beat the eggs, sugar, juice and zest until combined. Pour onto the crust. Bake for about 20 minutes. Once this is completely cool you can dust it with confectioners' sugar and cut.

I've made this recipe using oranges and limes as well. I think lime is probably the most requested flavor by my family when I say I'm going to make a citrus bar. I've never mixed flavors but I've been meaning to do so to see what sort of flavor I come up with.
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Old 12-19-2008, 03:48 PM   #75
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This is what we call.........VICTORY!

I'll take 2 please.



How come no recipes for Lemon Bars? WTF kind of shit is that.
Arw posted what she thinks to be the best and she is the authority.

Plus I don't want to come of as some lemon bar obsessed freak
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