Chocolate Caramel Pecan Pie
3 cups pecans
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter, melted
1 (14 oz.) pkg. caramels
2/3 cup whipping cream, divided
1 pkg. (8 squares) semi-sweet baking chocolate
1/4 cup powdered sugar
1/2 tsp. vanilla
Preheat oven to 350F.
Place 2 cups of the pecans in food processor, cover. Process pecans until
finely ground, using pulsing action. Mix with granulated sugar and butter,
press into a 9-inch pie plate. Bake 12 minutes or until lightly browned.
Cool completely. If pie crust puffs up during baking, gently press down with
back of spoon.
Microwave caramels and 1/3 cup of the whipping cream in a microwaveable
bowl on high for 3 minutes or until caramels are melted, stirring after each
minute. Pour into crust. Coarsely chop remaining 1 cup of pecans and
sprinkle over pie.
Place chocolate, remaining whipping cream, powdered sugar and vanilla in
saucepan. Cook and stir on very low heat just until chocolate is melted. Pour
over pie. Gently spread chocolate to cover top of pie. Refrigerate 4
hours.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
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Sunday, September 23, 2012
Saturday, September 15, 2012
[CHRISTMAS-RECIPE] The Christmas Food Drive -- Some Christmas Truth and Humor!
Have a Listen:
The Christmas Food Drive <http://youtu.be/iwT1Rok0Ht0>
Enjoy!
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The Christmas Food Drive <http://youtu.be/iwT1Rok0Ht0>
Enjoy!
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Friday, September 14, 2012
[CHRISTMAS-RECIPE] Blackberry Strudel Cookies
Blackberry Strudel Cookies
Servings:about 48 cookies
Prep Time: 35 mins
Total Time:2 hrs 47 mins
1/2 cup butter, softened
3/4 cup packed brown sugar
1/4 teaspoon salt
3 cups all-purpose flour
1 8-ounce carton dairy sour cream
1/3 cup seedless blackberry jam
1 cup flaked coconut
3/4 cup chopped walnuts, toasted
1/2 cup dried currants or dried blueberries
Powdered sugar
Directions
In a large bowl, beat butter
with an electric mixer on
medium to high speed for
30 seconds.
Add brown sugar and salt.
Beat until combined, scraping
side of bowl occasionally.
Beat in flour until mixture
resembles coarse cornmeal.
Beat in sour cream until mixture
is moistened and starts to cling.
Gather mixture into a ball.
Divide into three portions.
On a lightly powdered-sugared
surface, roll out one of the dough
portions into a 9-inch square.
Spread with about 2 tablespoons
of the jam; sprinkle with one-third
of each of the coconut, walnuts,
and currants.
Roll up into a spiral; pinch edge
to seal.
Wrap in plastic wrap or waxed paper.
Repeat with the remaining dough,
jam, coconut, walnuts, and currants.
Chill for 2 to 3 hours or until firm
enough to slice.
Preheat oven to 400 degrees F.
Line a large cookie sheet with
parchment paper, nonstick foil,
or foil lightly coated with
nonstick cooking spray; set aside.
Using a serrated knife, cut rolls
into 1/2-inch-thick slices.
Place slices 1 inch apart on
prepared cookie sheet.
Bake in the preheated oven about
12 minutes or until tops are
lightly browned.
Transfer cookies to a wire rack.
While warm, sprinkle lightly
with powdered sugar.
Cool completely on wire rack.
Makes about 48 cookies.
To Store:
Layer cookies between waxed
paper in an airtight container;
cover.
Store in the refrigerator for
up to 3 days or freeze for up
to 1 month.
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Servings:about 48 cookies
Prep Time: 35 mins
Total Time:2 hrs 47 mins
1/2 cup butter, softened
3/4 cup packed brown sugar
1/4 teaspoon salt
3 cups all-purpose flour
1 8-ounce carton dairy sour cream
1/3 cup seedless blackberry jam
1 cup flaked coconut
3/4 cup chopped walnuts, toasted
1/2 cup dried currants or dried blueberries
Powdered sugar
Directions
In a large bowl, beat butter
with an electric mixer on
medium to high speed for
30 seconds.
Add brown sugar and salt.
Beat until combined, scraping
side of bowl occasionally.
Beat in flour until mixture
resembles coarse cornmeal.
Beat in sour cream until mixture
is moistened and starts to cling.
Gather mixture into a ball.
Divide into three portions.
On a lightly powdered-sugared
surface, roll out one of the dough
portions into a 9-inch square.
Spread with about 2 tablespoons
of the jam; sprinkle with one-third
of each of the coconut, walnuts,
and currants.
Roll up into a spiral; pinch edge
to seal.
Wrap in plastic wrap or waxed paper.
Repeat with the remaining dough,
jam, coconut, walnuts, and currants.
Chill for 2 to 3 hours or until firm
enough to slice.
Preheat oven to 400 degrees F.
Line a large cookie sheet with
parchment paper, nonstick foil,
or foil lightly coated with
nonstick cooking spray; set aside.
Using a serrated knife, cut rolls
into 1/2-inch-thick slices.
Place slices 1 inch apart on
prepared cookie sheet.
Bake in the preheated oven about
12 minutes or until tops are
lightly browned.
Transfer cookies to a wire rack.
While warm, sprinkle lightly
with powdered sugar.
Cool completely on wire rack.
Makes about 48 cookies.
To Store:
Layer cookies between waxed
paper in an airtight container;
cover.
Store in the refrigerator for
up to 3 days or freeze for up
to 1 month.
------------------------------------
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Monday, September 10, 2012
[CHRISTMAS-RECIPE] Best Party Punch
Best Party Punch
"Take Five, A Holiday Cookbook", Author: Debbye Dabbs
2 (6-oz.) cans frozen lemonade concentrate, thawed
2 (6-oz.) cans frozen orange juice concentrate, thawed
2 (6-oz.) cans frozen limeade concentrate, thawed
8 cups cold water
2 quarts ginger ale, chilled
Combine all the concentrates with the cold water in a large container and mix well. Pour over ice in a punch bowl. Stir in the ginger ale just before serving.
To make an ice ring for the punch bowl, reserve 4 cups of the punch and pour it into a round gelatin mold. Stir in a jar of maraschino cherries (without stems) and freeze for 8 hours.
from the March 2004 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
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"Take Five, A Holiday Cookbook", Author: Debbye Dabbs
2 (6-oz.) cans frozen lemonade concentrate, thawed
2 (6-oz.) cans frozen orange juice concentrate, thawed
2 (6-oz.) cans frozen limeade concentrate, thawed
8 cups cold water
2 quarts ginger ale, chilled
Combine all the concentrates with the cold water in a large container and mix well. Pour over ice in a punch bowl. Stir in the ginger ale just before serving.
To make an ice ring for the punch bowl, reserve 4 cups of the punch and pour it into a round gelatin mold. Stir in a jar of maraschino cherries (without stems) and freeze for 8 hours.
from the March 2004 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
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