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Reply
| | From:  Genie· (Original Message) | Sent: 1/28/2008 4:13 AM |
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| | | From: Genie· | Sent: 1/28/2008 4:14 AM |
Praline Cookies (From Cooking With Paula Deen, March/April 2007)
1/2 C butter, softened 1 1/2 C firmly packed brown sugar 1 L egg 1t vanilla 1 1/2 C all purpose flour 1 1/2 t baking powder 1/4 t salt 1/2 C pecans, coarsely chopped
icing: 1 C firmly packed brown sugar 1/2 C heavy whipping cream 1 C confectioners sugar
beat butter and brown sugar with an electric mixer at medium speed, until creamy. Add egg and vanilla; beat well. Gradually add dry ingredients (except pecans) to the mixture. Beat well. Cover and chill, about 1 hour.
Preheat oven to 350, and lightly grease cookie sheets.
Form dough into 1 inch balls. Place 2 inches apart on baking sheets. Flatten cookies slightly with fingers. Sprinkle with chopped pecans. Bake 10 minutes, and cool on wire racks.
To make the icing, combine brown sugar and whipping cream in sauce pan. Bring to boil over medium heat until sugar dissolves, stirring constantly. Remove from heat; beat in confectioners sugar until smooth. Drizzle over cookies. | |
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Reply
| | | From: Genie· | Sent: 3/31/2008 7:18 PM |
Praline Cheesecake Squares CRUST 2 1/2 cups all-purpose flour 1 cup butter, melted 2/3 cup finely chopped pecans 2 tablespoons confectioners' sugar
FILLING: 3 (8 ounce) packages cream cheese, softened 2/3 cup sugar 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla extract 1/2 teaspoon grated lemon zest 4 eggs, lightly beaten
TOPPING: 1 cup packed brown sugar 1 cup heavy whipping cream (half & half may be substituted for the heavy cream) 1 cup chopped pecans 1 1/2 teaspoons vanilla extract
In a bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 20-24 minutes or until lightly browned. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon peel. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350 degrees F for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.
In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares. | |
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Reply
| | | From: Genie· | Sent: 6/11/2008 6:50 PM |
Creole Porcupines 3 tbsp. butter; melted
1 cup packed brown sugar
2 eggs; well beaten
1 1/2 cup chopped pecans
1 cup chopped dates
3 cup shredded coconut Preheat oven to 300ºF. Grease baking sheet.
Stir butter into sugar. Beat in eggs; stir in pecans, dates and 1 cup coconut. Roll into small balls and coat with coconut. Bake just until cookies begin to brown lightly, about 25 minutes. Yield: 4 Dozen | |
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Reply
| | | From: Genie· | Sent: 6/11/2008 6:50 PM |
Cajun Brownies - Bottom Layer:
- 1 box yellow cake mix
- 1 cup pecans, chopped
- 1/4 lb margarine, melted
- 1 egg, beaten
Mix above with hand and press into greased 9x13 inch pan. - Top Layer:
- One 8 oz cream cheese
- One 1 lb box confectioners powdered sugar
- 2 eggs beaten until fluffy
Mix with electric mixer. Cream cheese until fluffy, add sugar gradually, then beaten eggs. Pour over first layer. Bake 325F from 40-50 minutes. Cool and cut in squares. | |
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Reply
| | | From: Genie· | Sent: 6/11/2008 6:52 PM |
CAJUN GINGER COOKIES
Makes 45 cookies
Ginger grew throughout the swamps of Louisiana and was often used by early cultures to flavor desserts. Although not commonly grown here today, most grocery stores supply fresh ginger root.
10 tbsp margarine, softened
1 cup sugar, divided use
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
In a large mixing bowl, cream margarine and 3/4 cup of the sugar. Using a hand mixer, blend at medium speed until light and fluffy. Blend in molasses and egg.
In a separate bowl, combine flour, baking soda, ginger, and cinnamon. Mix dry ingredients into creamed mixture, stirring constantly until well blended. Due to molasses and sugar this dough will be extremely sticky.
Divide dough into 2 equal portions, cover with plastic wrap and freeze 1 hour.
Preheat oven to 350 degrees F. Coat a large cookie sheet with non-stick cooking spray.
Tear dough into approximately 45 pieces and shape into (1-inch) balls. Sprinkle remaining 1/4 cup sugar on a work surface, and roll balls in sugar. Place pieces 2-inches apart on cookie sheet.
Bake approximately 15 minutes. Cool on a wire rack. | |
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Reply
| | | From: Genie· | Sent: 6/11/2008 6:52 PM |
Cajun Brownies----Betty - Bottom Layer:
- 1 box yellow cake mix
- 1 cup pecans, chopped
- 1/4 lb margarine, melted
- 1 egg, beaten
Mix above with hand and press into greased 9x13 inch pan. - Top Layer:
- One 8 oz cream cheese
- One 1 lb box confectioners powdered sugar
- 2 eggs beaten until fluffy
Mix with electric mixer. Cream cheese until fluffy, add sugar gradually, then beaten eggs. Pour over first layer. Bake 325F from 40-50 minutes. Cool and cut in squares. |
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Reply
| | | From: Genie· | Sent: 6/11/2008 6:52 PM |
Cajun Cowboys----Betty - 1 cup shortening
- 1 cup brown sugar
- 3/4 cup white sugar
- 1/4 cup local honey
- 2 eggs
- 2 cups flour
- 1/2 tsp baking powder
- 1 tsp salt
- 2 cups rolled oats
- 1 tsp vanilla
- One 6 oz pkg. chocolate chips
Crown shortening and sugars. Add eggs and vanilla, then flour and other dry ingredients. Add rolled oats and chocolate chips. Bake in 350F oven for 15 minutes. |
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