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Easy Pecan Pie Bars-Nicole Brooksby (Brittney’s Friend)

Ingredients:

Shortbread crust (Double the crust recipe!!)

  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 2 Tablespoons cornstarch

Pecan pie filling

  • 2 eggs
  • 3/4 cup brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 1/2 cup pecans chopped

Directions:

Preheat the oven to 325 then line an 8X8 pan with parchment paper and set aside.

In a large bowl, add in the flour, salt, and cornstarch and mix. Add in the cold butter and work it into the dough with your hand or a pastry cutter until cookie dough forms. Press onto the prepared baking pan and bake in the preheated oven for 20 minutes.

In a separate large bowl, mix the eggs, brown sugar, light corn syrup, heavy cream, salt vanilla extract, and cornstarch until combined. Stir in the pecan pieces.

Once the crust is done baking pour the pecan pie filling on top of the crust and bake for 30-35 minutes. The edges will brown a little and the center will be barely jiggly

Remove from the oven and let cool completely before transferring to chill in the fridge for at least 30 minutes. Slice the bars and serve.

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Pecan Pie – Aunt Billie Rae Morgenegg

3 eggs

1 cup white corn syrup

1 cup brown sugar

1 Tablespoon butter

1 teaspoon vanilla

1 cup pecans

Cream butter and sugar, add syrup, add well beaten eggs and vanilla.

Put in unbaked 9 or 10 inch pie shell.

Put 1 cup pecans on top of pie.

Bake 350 degrees for 1 hour.

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Pull-Apart Maple Pecan Sticky Buns

Make your favorite dough for cinnamon rolls (small batch)

3/4 cup pecans (we usually use walnuts because that is what we have)

1/2 cup butter, divided

1/3 cup maple-flavored or pancake syrup

1/2 cup sugar

1 teaspoon cinnamon

1 pkg cream cheese, cut into 20 cubes

Heat oven to 400 degrees

Sprinkle nuts onto bottom of bundt pan that has been sprayed with cooking spray.

Melt 2 Tablespoons butter in microwave. Stir in syrup; drizzle over nuts in pan

Melt remaining butter in microwave.  Mix sugar and cinnamon in a shallow dish.  Divide dough into 20 pieces; flatten to 1/4 inch thickness.  Roll cream cheese cubes in cinnamon sugar mixture until evenly coated; place 1 in center of dough.  Gather up sides of dough to enclose filling; press edges together to seal.  Roll into a ball; dip top in remaining butter then cinnamon sugar.  Arrange half the balls, cinnamon sugar sides up in prepared pan.  Repeat with other balls to form second layer.  Top with any remaining butter and cinnamon sugar.  Let rise till double.

Bake 30 minutes or until golden brown.  Cool 1 minute in pan; invert onto serving place and remove pan.

Sweet Roll Dough

  • 1 Tablespoon yeast
  • 1/2 cup warm water (105 to 115 degrees)
  • 1/2 cup lukewarm milk (scalded then cooled)(or you can heat slightly in the microwave and not scald)
  • 1/3 cup sugar
  • 1/3 cup shortening, or margarine or butter, softened
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups flour

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, eggs, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover; let rise till doubled.

Punch down and shape into balls for monkey bread.

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Pumpkin Oat Pancakes with Caramelized Apples and Pecan Topping

Here is what you need:

For about 8-10 good size pancakes:

3 cups  of pancake mix

1 1/2 tsp ground cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

1/8 tsp ginger

1 cup of canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 egg

3/4 cups oats

2 1/2 cups water (or more or less according to your desired consistency)

Mix the pancake mix and spices together.  Add the pumpkin and the egg and mix together.  Add the oats.  Then add the water until it gets to a thick but pancake-like consistency.  Use a 1/2 cup measuring cup, scoop mixture onto a medium- hot griddle with melted butter on it. This is a thick mixture so don’t cook it on too high of a temperature so the insides have time to cook.

For the topping:

Peel and cut up 3 apples (I used Gala).  Heat a frying pan on medium-high heat with 2 T butter.  Add the apples.  Cook until the outsides are caramelized.  Add to the top of pancakes with chopped pecans and maple syrup.

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Pecan Pie – Billie Rae

3 eggs

1 cup white syrup (I actually didn’t have enough white and used some dark as well and it was just fine – the light is “lighter”)
1 cup brown sugar

1 tablesoon butter

1 teaspoon vanilla

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Cream butter and sugar, add syrup, add well beaten eggs and vanilla.

Put in unbaked, 9 or 10 in. pie shell.

Put 1 cup pecans on top of pie.

Bake at 350 degrees for 1 hour.

 

Billie Rae Morgenegg’s recipe.  Mom says it is the best pecan pie ever.