Tag Archives: Holiday

Pecan Sandies

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Pecan Sandies

1 c. butter
1/2 c. sugar (white)
2 tsp. water
2 tsp. vanilla
2 c. flour
1 c. chopped pecans

Cream 1 cup butter and 1/2 cup sugar. Add 2 teaspoons water and 2 teaspoons vanilla. Add 2 cups sifted flour and 1 cup chopped pecans.

Chill 3-4 hours. Form balls and place on an ungreased cookie sheet.

Bake at 325 degrees for about 20 minutes. Cool slightly then roll in powdered sugar if desired.

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Cranberry Orange Nut Bread

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This is perfect for a brunch or any time for that matter.  It is not super sweet and quite refreshing after all the sweets that have surfaced this holiday season!  Moist and delicious.  Enjoy!

cRANBERRY ORANGE lOAF  Source:  Allrecipes.com

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon grated orange zest
  • 1 1/2 cups fresh cranberries
  • 1/2 cup pecans, coarsely chopped
  • 1/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 3/4 cup orange juice
 Directions
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
  2. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
  3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Tuxedo Brownie Cups

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Craving chocolate?  This is the recipe for you.  These little brownie cups are decadent, chocolate filled little cups of pleasure! 

 

Tuxedo Brownie Cups – Source:  Pampered Chef

Ingredients:

 
   Nonstick cooking spray with flour
1   pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
2   square (1 oz/30 g) white chocolate for baking*
2   tbsp (30 mL) milk
8   oz (250 g) cream cheese, softened
1/4   cup (50 mL) powdered sugar
1   cup (250 mL) thawed, frozen whipped topping
1   pint small strawberries, sliced

*I substituted semi-sweet chocolate instead of the white chocolate – decadent double chocolate!!

Directions:

  1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.
  1. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

  

  1. Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving.

 

Yield: 4 dozen brownie cups