Pecanstuffedwaffles Recipes

Steps:

• In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. , Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
• Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.

Steps:

• Toast waffles according to package directions. In a small bowl, beat the cream cheese, brown sugar, cinnamon and vanilla until smooth. Stir in pecans. , Spread over four waffles; top with remaining waffles. Drizzle with syrup. Sprinkle with confectioners' sugar; garnish with a strawberry.

Steps:

• Preheat the oven to 400 degrees F.
• Place the chicken breasts between two pieces of wax paper or plastic wrap and pound to 1/4-inch thick (a meat mallet or wooden spoon works well). Pat the chicken dry and sprinkle liberally with salt and pepper on both sides. Sprinkle the goat cheese lengthwise on one half of each breast; then sprinkle with dill, orange zest and more salt and pepper. Fold in the short ends--like folding a burrito--then, starting on the half with cheese, roll up into a tight cylinder. Close the seams with toothpicks.
• Whisk the eggs in a wide, shallow dish. In a separate dish, combine the breadcrumbs and ground pecans. Sprinkle the stuffed chicken with salt and pepper. Dip in the egg mixture and then in the breadcrumb mixture; shake off excess breading.
• Place the breaded chicken on a wire rack set over a baking sheet and spray with coconut oil. Bake to an internal temperature of 160 degrees F, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes.
• Remove the toothpicks. Serve garnished with dill sprigs.

Steps:

• In a heavy saucepan on medium heat add the sugar and water. Gently stir with a spoon to ensure that the sugar is completely dissolved before it comes to a boil. Let it go for approximately 20 minutes on medium heat you are looking for a nice amber color and slow bubbling. Cut the heat.
• Carefully* add the pecans and toss to cover. While tossing, add a pinch of salt and a pinch of cayenne pepper. Spread them out on a lightly oiled sheet pan or a silpat to cool.
• Serve them crumbled in a salad, on a dessert or just on their own.

Steps:

• In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
• Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
• In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Steps:

• Preheat a broiler. Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly. Do not allow them to burn. Set them aside.
• Shave the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted. Remove the bowl and stir the chocolate until smooth. Stir in the nuts and allow to cool to room temperature.
• Stir in the butter and the bourbon. Refrigerate the mixture until it is firm.
• When firm, remove from the refrigerator and allow to soften for about 15 minutes. Place the cocoa in a shallow dish. Using a spoon, scoop half-tablespoons of the chocolate mixture, form somewhat uneven balls about an inch in diameter and roll them quickly into the cocoa. Refrigerate until ready to serve. The balls can also be frozen without the cocoa for later use and dusted with cocoa just before serving.

Steps:

• Heat oven to 300 degrees F.
• Cream butter and sugar; add vanilla.
• Stir in flour and nuts.
• Roll into small (1 inch) balls.
• Bake for 27 minutes.
• Remove from oven, roll in powdered sugar while hot.
• Cool.

Steps:

• Line 9-inch square baking pan with foil, overlapping sides. Butter foil. Melt 1 cup butter in heavy medium saucepan over medium heat. Add sugar and cream of tartar and stir until sugar dissolves. Increase heat to medium-high. Brush down sides of pan with wet pastry brush. Cook until mixture registers 310°F. on candy thermometer, stirring occasionally, about 11 minutes.
• Immediately pour toffee into prepared pan. Let stand 1 minute. Sprinkle with chocolate. Let stand 2 minutes to soften. Spread chocolate with back of spoon over toffee until melted and spoon over toffee until melted and smooth. Sprinkle with pecans. Refrigerate until firm. Remove toffee from pan, using foil as aid. Break into 3-inch pieces. (Can be prepared 4 days ahead. Chill in airtight container.)

Steps:

• Thaw pastry sheet at room temperature 30 minute Preheat oven to 400º.
• Mix brown sugar, butter and pecans.
• Unfold pastry on lightly floured surface. Roll into 15"x12" rectangle. Cut into 20 squares (I actually only did 16).
• Press squares into bottoms of muffin tins. Place 1 heaping teaspoon pecan mixture in center of each.
• Bake 12 minutes or until golden.
• Remove from pans. Cool on wire rack.
• Sprinkle with powdered sugar.