Pecan Slice Recipes

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.

Steps:

• In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
• In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
• Add the dry ingredients to the butter and sugar mixture and stir just until combined.
• Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
• Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to moderate 180 degrees. Brush an 18x27 cm shallow rectangular tin with melted butter or oil. Line with baking paper, extending over two sides.
• Place flour, icing sugar and butter in food processor bowl. Using pulse action, press button for 1 minute or until mixture comes together. Turn out onto a lightly floured surface and knead dough gently for 30 seconds or until smooth. Press into prepared tin and bake for 15 minutes or until it is just golden. Cool completely in tin on a wire rack.
• FOR TOPPING: Combine syrup, cream, sugar, butter, eggs and coffee in a mixing bowl and beat with a wooden spoon until smooth. Add pecans and stir to combine.
• Pour topping onto pastry base and bake for a further 25 minutes, until set. Cool completely in tin. Lift out and cut into squares.

Steps:

• Grease and line and 18x28 cm slice pan with baking paper- cover base and extend up sides of the pan.
• Preheat oven to 160°C.
• Mix all slice base ingredients in a mixing bowl.
• Press mixture into the prepared pan and bake for 25 minutes, or until golden. Remove from oven and cool in the pan.
• To make the icing- sift the icing sugar into a bowl and stir in the butter and enough lemon juice to make a smooth icing.
• Lift the cooled slice from the pan.
• Spread with the lemon icing. You can decorate top with some fine zest of lemon or finely diced pecans.
• Cut into 24 slices to serve.

Steps:

• Combine flour and sugar in bowl.
• Rub in butter until mixture resembles breadcrumbs.
• Stir in pecans.
• Press 2 cups of the mixture into a greased slice tray.
• Blend together baking soda, cinnamon, egg, sour crem and vanilla.
• Add to remaining mixture combining well.
• Stir in well drained pineapple and sultanas.
• Spread mixture over the base.
• Bake in moderate oven for about 35 minutes or until cooked when tested.
• Cool in pan before cutting into squares.

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.

Steps:

• BASE:.
• Cream butter & sugar together.
• Sift together the flour and cocoa and add to creamed mixture.
• Press into a baking paper lined sponge roll/slice tin.
• Bake at 170'C for 10 minutes.
• FILLING:.
• Bring all ingredients, except the nuts, to the boil in a pot.
• Simmer for at least 10 minutes (the longer it cooks, the firmer it sets).
• Pour over cooked base.
• Cover with the pecan nuts.
• TOPPING:.
• Melt together the chocolate and butter.
• Spread over the nuts.
• Slice when cooled.