PECAN PIE

note:Use pastry pie crust recipe if you have one or look up recipe on the web. Or you can always buy a store bought crust, works well, pillsbury makes good pie crust.

                                           PECAN PIE RECIPE

fOR 9 INCH PIE PAN
ingredients
3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup butter,melted
1 cup light or dark corn syrup
1 cup pecan halves

Directions:
Heat oven to 375 degrees F . Beat eggs, sugar, salt, butter and corn syrup together with rotary beater or mixer. Mix in pecan halves. Pour mixture into pastry-lined pie pan. Bake 40-50min,or until set and pastry is nicely browned. Cool. Serve cold or slightly warm.

Spiced Rice Pudding

                                         Spiced Rice Pudding

1 handful dried apricots
3 tblsp. granulated sugar
3/4 cup sherry
3/4 cup medium short grain rice
3 cups milk
1 cup heavy cream
1 cinnamon stick
1 pinch nutmeg
2 tblsp. granulated sugar
10 tblsp. water
1 tsp. cocoa powder
4 oz. dark chocolate broken in pieces

Directions:
Preheat oven to 300 degrees F
Put apricots in pan with some sugar and sherry and simmer gently over low heat 10 minutes, then mix in food processor. Put rice ,milk, cream and rest of sugar, cinnamon and nutmeg into a deep pot and place on burner. Stir well and bring to subtle boil. Meanwhile spread out pressed apricots on bottom of rice pudding dish. As soon as milk and rice come to boil.remove cinnamon stick and spoon mix over apricots. Bake in oven for 1 hour 15 minutes or until rice is cooked. When done, serve warm or cold.

APPLE BREAD

                                                  APPLE BREAD

1 1/2 cup oil
3 cups flour
1 1/2 cup sugar
3 eggs
1 can apple pie filling
1 tsp salt
3 tsp cinnamon
1 tsp.baking soda
2 tsp vanilla
walnuts -optional
1/4 tsp nutmeg optional
1/4 tsp cloves optional

directions:
Mix all ingredients together. Pour into two floured loaf pans. Bake at 350  degrees F. for 1 hour. Cover the tops with floured aluminum foil after 1/2 hour.When done let cool and take out of loaf pans and slice.

SWEET CINNAMON BISCUITS

                                SWEET CINNAMON BISCUITS

PREP TIME 20 MIN.   BAKING TIME 15-20MIN. SERVES 6.

INGREDIENTS

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 tablespoons (1 stick) butter, softened
3/4 cup granulated sugar
1 teaspoon cinnamon
1 cup milk,optional

directions:
1. Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir until blended.
2. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8 inch rectangle.
3. Preheat the oven to 400 degrees F. Grease a 9-inch round baking pan lightly.
4. Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.
5. Cut the roll into 1 1/2 inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven . Pour milk over top if desired. Serve hot.

DATE NUT BARS

Get AP Mobile for your phone at APnews.com

Date-nut bars for dessert on the go. Or the trail

JIM ROMANOFF
Published: Yesterday

A date and nut square with espresso drizzle is seen in this May 2, 2010 photo. Whether camping, picnicking or just on the go date and nut squares with espresso drizzle can travel with you in style. (AP Photo/Larry Crowe)

Whether it's a picnic, backyard barbecue or camping trip, summer means plenty of al fresco dining. And that means desserts need to be outdoorsy as well.
The best sweets for going au natural are ones that require the fewest plates or utensils and involve little or no cleanup. Think cookies, brownies and bars.
These date and nut squares with an espresso drizzle can made ahead and packed in a lightweight plastic container for portability.
Instant espresso is used to flavor both the squares and the drizzle. Look for it with other instant coffees or consider using one of new higher quality instant coffees being sold in individual serving packets.
___=
DATE AND NUT SQUARES WITH ESPRESSO DRIZZLE
Start to finish: 50 minutes (15 minutes active)
Servings: 15
For the squares:
2 teaspoons instant espresso or coffee
2 teaspoons vanilla extract
3/4 cup granulated sugar
2 large eggs
1 egg white
1/4 teaspoon salt
2 cups fine graham cracker crumbs
2/3 cup chopped dates
1/2 cup chopped pecans
For the glaze:
1/2 teaspoon instant espresso or coffee
1 tablespoon hot water
1/2 cup powdered sugar, more if needed
Heat the oven to 300 F. Coat a 7-by-11-inch baking dish with cooking spray. Set aside.
In a large mixing bowl, stir together the espresso (or coffee) powder and vanilla until the powder dissolves. Add the sugar, eggs, egg white and salt, then use an electric mixer on high to beat until thick and pale, about 2 minutes. With a rubber spatula, fold in the graham cracker crumbs, dates and pecans until just combined.
Scrape the batter into the prepared baking pan and smooth the top. Bake for 30 to 35 minutes, or until the top feels dry and the bars feel set when pressed at the center.
Transfer the dish to a rack to cool completely.
To make the glaze, in a small bowl dissolve the espresso (or coffee) powder in the hot water. Whisk in enough powdered sugar to make a thick but pourable glaze. With a spoon, drizzle the glaze over the bars. Let stand until set, then cut into 15 squares.
Nutrition information per serving (values are rounded to the nearest whole number): 148 calories; 40 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 24 mg cholesterol; 26 g carbohydrate; 2 g protein; 1 g fiber; 113 mg sodium.

© 2010 The Associated Press. All Rights Reserved.

Super Chocolate Chip Cookies (Nutritious!)

                                         SUPER CHOCOLATE CHIP COOKIES-(NUTRITIOUS!)\

These flavorful cookies contain whole-wheat flour, wheat germ, non-fat dry milk, sunflower seeds and peanuts, soooo goood!

1/2 cup stirred whole wheat flour
1/2 cup wheat germ
2 tblsp. nonfat dry milk
1/2 tsp. baking soda
1/2 cup butter or regular margarine
1/2 cup brown sugar,packed
1 egg
1/2 tsp. vanilla
1 (6 oz. ) pkg. semi-sweet chocolate pieces
1/2 cup dry-roasted sunflower seeds
1/2 cup chopped peanuts

directions:
Stir together whole-wheat flour, wheat germ, dry milk and baking soda; set aside.
Cream together butter and brown sugar in bowl until light and fluffy, using electric mixer at medium speed. Add egg and vanilla and beat well.
Stir dry ingredients into creamed mixture, mixing well, Stir in chocolate pieces, sunflower seeds, and peanuts. Drop mixture by rounded teaspoonfuls, about 2 inches apart, onto greased baking sheets.
Bake in 350 degree oven for 10 to 12 minutes ,or until lightly browned.
Remove from baking sheets , cool on racks. It Makes 3 dozen cookies.
enjoy!

7-LAYER BARS

                                                        7-LAYER BARS

There is no mixing with these bars; just layer the ingredients into the baking dish and they're ready to microwave.

1/2 cup butter or regular margarine
1 1/2 cup graham cracker crumbs
1 cup chopped walnuts
1 6oz. pkg. semisweet chocolate pieces
1 cup peanut butter-flavored pieces
1 1/3 cup. flaked coconut
1 14oz.can sweetened condensed milk. (not evaporated)

Directions:
Place butter in 12x8x2 inch (2qt.) glass baking dish
Microwave (high setting) 1 minute, or until melted. Layer ingredients in this order:graham cracker crumbs,walnuts, chocolate pieces, peanut butter-flavored pieces and coconut. Pour sweetened condensed milk over all. Do not stir.
Microwave (high setting) 8 minutes, or until lightly browned, giving dish one-quarter turn twice. Cool in dish on wooden board or heat-proof counter. Cut into 3 x 1inch bars. Makes 32.

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LEMON POPPY-SEED COOKIES

MAKES ABOUT 30

INGREDIENTS:

¼ cup fresh lemon juice, plus 3 ½ teaspoons freshly grated lemon zest (2 to 3 lemons)

8 oz. (2 sticks) unsalted butter

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 ½ cups sugar

1 large egg

2 teaspoons pure vanilla extract

1 Tablespoon poppy seeds, plus more for sprinkling

Directions/prep:

1.Preheat oven to 375 degrees Farenheit. Bring lemon juice to a simmer in a small saucepan over medium heat;cook until reduced by half. Add 1 stick butter. Stir until melted.

2.Whisk together flour,baking powder, and salt. Cream remaining stick of butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with paddle attatchment. Mix in egg and lemon butter. Mix until pale,about 3 minutes. Mix in vanilla and 2 teaspoon zest. Mix in flour mixture and poppy seeds.

3. Stir together remaining ½ cup sugar and 1 ½ teaspoons zest. Roll spoonfuls of dough into 1 ¼ inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until ¼ inch thick. Sprinkle with seeds.

4.Bake until just browned around bottom edges,10 to 11 minutes. Transfer to wire racks;let cool completely. Store in an airtight container up to 1 week.

Enjoy Lemon lovers!