PECAN OR ANGEL SLICES
Provided by Irma S. Rombauer
Categories Egg Brunch Dessert Christmas Buffet Pecan Christmas Eve Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Twelve 2 3/4 x 2 1/3-inch bars
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
- Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
- Stir in 3/4 cup of flour until well blended and smooth.
- Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
- Stir in nuts and coconut.
- Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
- Let stand until the bars are cool and the glaze is set.
- For lemon glaze:
- Beat confectioners' sugar, juice, and vanilla together until smooth.
BROWN SUGAR ANGEL FOOD CAKE WITH CANDIED CITRUS SLICES
This cake needs to be cut with a serrated knife, or pull the cake apart with two forks, back to back. The cake is so light, don't compress it. Candied citrus should be prepared a day before baking the cake
Provided by Kimmie Kooks
Categories Dessert
Time P2DT2h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- CAKE:.
- Preheat oven to 350 degrees, stir together flour and 3/4 cup brown sugar, sift twice.
- Put egg whites into a bowl of an electric mixer fitted with the wisk attachement. Beat on medium speed until foamy, add cream of tarter and salt. Raise speed to high, and beat until soft peaks form. Sprinkle half the remaining 3/4 cup brown sugar over the egg white mixture, and beat until combined. Sprinkle with remailing brown sugar over egg white mixture, and beat until stif, glossy peaks form.
- Transfer egg white mixture to a large bowl. Fold in flour mixture in 3 batches, folding in the lemon zest with the last batch.
- Spoon the batter into an ungreased 10-inch tube pan (not nonstick) with a removable bottom. Run a knofe through the batter to eliminate air pockets. Bake until cake is golden and springs back when lightly touched about 45 minutes.
- Invert pan onto its legs or over a narrow-neck bottle. Let cool 1 hour. reinvert, and run a knife sides and tube to loosen; remove sides. Run a knofe along bottom of fo cake and remove from tube.
- Place cake on serving platter. Cut slit in rind of candied citrus slices, then twist slices and place around bottom ifcake. reserve 1 slice for hole in center.
- Put creme fraiche into a medium bowl. wisk until lightened. Transfer a little more than 1/4 cup into a pastery bag fitted with a large rose tip (such as Ateco No. 123). Decoratively pipe creme fraiche around top edge of cake. Place one citrice slice over the hole in top of the cake and pipe creme fraiche around it. serve remaining creme fraiche on the side.
- CANDIED CITRUS SLICES:.
- Cut a round of parchment paper to fit inside medium pot and set parchment paper aside.
- Bring sugar and 3 cups water to a simmer in pot, stiring until sugar has desolved. When liqued is clear and bubbling, reduce heat to medium-low heat. Add citrus slices,arranging them in a slightly overlapping layer. Cover with the parchment paper round.
- Place a cake pan on top of the parchment paper to keepslices submerged. Simmer (do not boil) until rinds are almosr translucent, about 40 minutes. Let cool completely in syrup. Candies citrus slices can be stored in syrup up to 1 week.
- Line a baking sheet with parchment paper and set a wire rack over sheet. Transfer citrus to rack. Let stand until dry and slightly firm, about 8 hours.
Nutrition Facts : Calories 618.7, Fat 17.1, SaturatedFat 10.5, Cholesterol 62.1, Sodium 120, Carbohydrate 112, Fiber 1, Sugar 95.2, Protein 7.7
CARAMEL-PECAN APPLE SLICES
Here's a warm, decadent side dish for fall or winter brunches. Ready to eat in only 15 minutes, the apples are also good alongside a pork entree or spooned over vanilla ice cream. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, cook and stir brown sugar and butter over medium heat until sugar is dissolved. Add apples; cook, uncovered, over medium heat for 5-7 minutes or until tender, stirring occasionally. Stir in pecans. Serve warm.
Nutrition Facts : Calories 155 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
PECAN SLICE
Make and share this Pecan Slice recipe from Food.com.
Provided by Dorel
Categories Bar Cookie
Time 1h5m
Yield 16 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350*.
- Grease an 8 inch square pan.
- BASE.
- Sift together flour, baking powder and salt.
- Cream butter and blend in flour to make a soft dough.
- Spread dough evenly over the base of greased pan.
- Bake for 15 minutes.
- TOPPING.
- In a small saucepan over low heat, melt butter.
- Remove from heat and stir in syrup, brown sugar, beaten egg, vanilla and flour.
- Spread pecans evenly over base.
- Pour topping over pecans.
- Bake an additional 20-25 minutes until topping is set and lightly browned.
- Cool in pan.
- When cool, cut into squares.
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