Pecannibblers Recipes

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 1/2 cup melted butter into a 9x13-inch baking pan.
• Combine 1 cup sugar, milk, and flour in a bowl. Pour mixture into the baking pan with the melted butter.
• Combine pecans, eggs, 2/3 cup sugar, molasses, corn syrup, 1/3 cup butter, and vanilla extract in a bowl and pour into the baking pan over the flour mixture.
• Bake in the preheated oven until set, 35 to 40 minutes. Serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9x2-inch, 6-cup baking dish.
• Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning.
• Combine egg and milk in a bowl and whisk until combined. Set aside.
• Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles.
• Drain pears and put into a bowl. Sprinkle with corn starch and 1/4 cup cane sugar; toss to coat.
• Pour milk-egg mixture into the flour mixture. Mix batter until just combined. Add pears to the prepared baking dish. Drop batter by spoonful onto the pears.
• Bake in the preheated oven until browned on top, about 25 minutes. Allow to cool for 10 minutes before serving.

Steps:

• Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
• In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
• Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Steps:

• Preheat the oven to 350 degrees.
• Spray a 9x9 pan.
• Stir together all ingredients and pour into the pan.
• Bake 20 minutes, stirring once while baking. When the time is over, remove from the oven and let cool slightly. Stir again and cool completely.
• Store in an airtight container.

Steps:

• Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined., Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.

Steps:

• Line a baking sheet with wax paper.
• In a bowl, at medium speed, beat together the peanut butter and corn syrup until well-blended. Then, using the low speed, beat in the powdered milk and confectioner's sugar until combined.
• Using a teaspoon or small cookie scoop, shape the mixture into 1-inch rounds. Place them on the baking sheet and chill in the refrigerator for at least an hour.
• Using a double boiler (or your own preferred method for melting chocolate), heat the choclate over simmering, not boiling, water.until melted and smooth.
• Using a spoon, dip each round and roll it in the chocolate to coat. Return to the baking sheet and sprinkle immediately with your garnish if desired.
• Let stand until chocolate is set, or refrigerate to set faster.
• NOTE: You can make 3/4 inch rounds as well, but you will need to melt more chocolate to cover the extra candies.