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Pecans

Loaded Blondie Bars

 

Loaded Blondie Bars
I love baking for my family at Christmas and these blondies are at the top of my list. Just a warning, you may want to make 2 batches because they get gobbled up so fast!
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Ingredients
  1. 2 Cups Flour
  2. 1 Teaspoon Baking Powder
  3. 1⁄2 Pound (2 Sticks) Butter, melted
  4. 2 Cups packed Light Brown Sugar
  5. 2 Large Eggs
  6. 2 Teaspoon Vanilla Extract
  7. 1⁄4 Heaping Cup Chopped Pecans
  8. 1⁄4 Cup Semi-sweet Chocolate Chips
  9. 1⁄2 Cup Sweetened Coconut Flakes
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9 x 13 baking pan and set aside.
  2. In a medium bowl, mix together the flour and baking powder, set aside.
  3. Put the butter and brown sugar in a large bowl and stir until smooth. Add the eggs and vanilla, mix until combined. Gradually stir in the flour mixture followed by the pecans, chocolate chips and coconut flakes.
  4. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until the top is golden brown.
  5. Cool completely before cutting into bars.
Notes
  1. You can add or omit any of the extra goodies, there really isn't a way to go wrong with these blondies.
Tori Winkelman http://toriwinkelmanbooks.com/

Eggnog Baked French Toast

 

Eggnog Baked French Toast
I love having eggnog during the Christmas season. This overnight baked French toast is a twist on the regular one giving it a holiday flare with my favorite ingredient--eggnog!
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Ingredients
  1. 2 loaves French Bread
  2. 1 stick Butter, at room temperature
  3. 3 Cups Traditional Eggnog
  4. 1/2 teaspoon Cinnamon
  5. 1/2 teaspoon Nutmeg
Topping
  1. 1 stick Butter, at room temperature
  2. 1 Cup Brown Sugar
  3. 2 Tablespoons Dark Corn Syrup
  4. 3/4 Cup Pecans, chopped
  5. 1/2 teaspoon Cinnamon
Instructions
  1. Heavily butter a 9x13 dish.
  2. Cut the French bread into 2 inch slices, lightly spread butter on each side and place them into the dish. Squish them together to fit.
  3. In a small bowl, mix together the eggnog, cinnamon and nutmeg until combined. Pour evenly over the slices of bread, making sure to hit each piece. Cover with foil and refrigerate overnight--this is mandatory!
  4. In the morning, preheat the oven to 350 degrees.
  5. To make the topping, mix all of the ingredients until combined and sprinkle over the top of the bread slices.
  6. Bake uncovered for 45 minutes or until lightly browned on top.
Notes
  1. If it starts to get too dark on the top while it's baking, cover with a piece of foil and finish baking.
Tori Winkelman http://toriwinkelmanbooks.com/

 

Cranberry Sauce with Toasted Pecans

 

 

 

 

 

 

Cranberry Sauce with Toasted Pecans
One of my favorite Thanksgiving items is the cranberry sauce, it goes with everything! This delicious recipe is simple, quick and sure to be a hit at your Thanksgiving feast.
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Ingredients
  1. 1/2 Cup Pecan Halves
  2. 4 Cups Fresh Cranberries
  3. 1 Cup Brown Sugar
  4. 3/4 Cup Orange Juice
  5. 1 Teaspoon Cinnamon
  6. 1 Tablespoon Orange Zest
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a cookie sheet with nonstick cooking spray and pour on the pecans in a single layer. Toast them for 5 minutes until aromatic, give them a rough chop and set aside.
  3. Place cranberries in a saucepan over medium high heat. Pour in the brown sugar, orange juice, and cinnamon, stir to combine.
  4. Cook for 6 minutes until the sugar is completely dissolved and the berries have begun to burst.
  5. Reduce the heat to low and stir in the orange zest and toasted chopped pecans. Cook for another 3 minutes or until the cranberry sauce is thick.
  6. Turn off the heat and let cool. Pour into a dish and refrigerate for 2 hours or until needed.
Notes
  1. If you are allergic to nuts or simply don't like them, just omit them from the recipe.
Tori Winkelman http://toriwinkelmanbooks.com/
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