GOLDEN RAISIN AND PECAN THINS
These slightly sweet, extremely simple crackers, adapted from "Better Baking" by Genevieve Ko, can be stirred together in minutes in one bowl, no electric mixer required. They are then baked twice - once in loaf pans and once after freezing and slicing - making them crisp all the way through. Serve them with cheese or pâté, or even on their own as a snack. And feel free to personalize these by substituting other dried fruits and nuts for the raisins and pecans. Chopped dried figs and hazelnuts make another wonderful combination.
Provided by Melissa Clark
Categories crackers and chips, dessert
Time 1h
Yield About 8 dozen crackers
Number Of Ingredients 10
Steps:
- Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5 3/4- by 2 1/4-inch or four 4 1/4- by 2 1/2-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.
- In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling 1/4-inch from the top (batter will rise slightly in the oven), and smooth tops.
- Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.
- Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.
- Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.
- Working with one frozen loaf at a time, cut 1/8-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them 1/4-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 2 grams, TransFat 0 grams
PECAN THINS
Steps:
- Preheat oven to 425°F.
- In a bowl beat together butter, sugar, and salt until light and fluffy and beat in whites and vanilla until just combined. Sift flour over batter and fold in. Fold in pecans.
- Drop batter by rounded teaspoons about 3 inches apart onto well-buttered baking sheets and with the back of a fork pat into 2 1/2-inch rounds. Bake cookies in batches in middle of oven until golden around edges, about 5 minutes. Working quickly, with a metal spatula carefully loosen cookies immediately and transfer to racks to cool completely. (If cookies become too firm to remove from baking sheets, return to over for a few seconds to soften.) Cookies may be made 1 day ahead and kept, layers separated by wax paper, in an airtight container.
SHEET-PAN BROWNIE THINS
These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick-perfect for parties, bake sales, or a sweet treat that doesn't feel over-indulgent.
Provided by Rhoda Boone
Categories Small Plates Brownie Chocolate Walnut snack Dessert Quick & Easy Pecan Bake Sheet Pan Kid-Friendly
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
- Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
- Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
- Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
- Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
- Do Ahead
- Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.
PECAN THINS
Delicate, shortcake-like cookies. They're dainty and make a great accompaniment to any light dessert, especially fruit or pudding. Cook time will vary; I posted for 1 dozen cookies baked at a time.
Provided by sugarpea
Categories Dessert
Time 4h45m
Yield 96 cookies
Number Of Ingredients 9
Steps:
- Cream butter.
- Gradually add sugar, beating well.
- Add egg and vanilla and blend well.
- Combine dry ingredients except pecans and gradually add to creamed mixture, beating well after each addition.
- Stir in pecans.
- Divide dough in half and shape each half into a 1 1/2" diameter log.
- Wrap in plastic wrap and chill 3 hours or until firm.
- Cut dough into 1/4" thick slices.
- Place 2" apart on lightly greased cookie sheet.
- Bake for 12 minutes or until lightly browned at 350°.
- Cool on wire racks.
- Can be stored in airtight container for several weeks.
Nutrition Facts : Calories 60.8, Fat 3.2, SaturatedFat 1.3, Cholesterol 7.3, Sodium 23.8, Carbohydrate 7.6, Fiber 0.3, Sugar 4.4, Protein 0.7
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13 EASY PECAN RECIPES (BEYOND THE PIE!) – A COUPLE COOKS
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Cuisine AmericanTotal Time 35 minsCategory EssentialsCalories 86 per serving
- Preheat oven to 350 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 5 to 6 minutes, until fragrant and toasted. Allow to cool for a minute or two on the tray.
- Immediately add the nuts to food processor while they’re warm and process for about 3 to 4 minutes (the exact timing depends on the age of the nuts and your food processor). You’ll see them start out crumbly, then get gradually creamier and creamier.
- Add vanilla, salt and cinnamon. Scrape down the bowl and process again for about 1 minute. Taste and add additional salt as necessary.
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Cuisine AmericanTotal Time 1 hrCategory DessertsCalories 357 per serving
- Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
- Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
- In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
- Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
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