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Cookies - Bars -  Pecan Cinnabars Post by :housecatt Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1300

Click below to download : Cookies - Bars - Pecan Cinnabars (Format : PDF)

Cookies - Bars - Pecan Cinnabars

1 3/4 cups bread flour
2 tablespoons sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1/2 teaspoon salt
1/4 cup evaporated milk
1/4 cup water
1/2 cup butter or margarine
1 egg yolk
1 1/2 cups chopped pecans
1/2 cup sugar
1 teaspoon ground cinnamon

In large bowl, combine 3/4 cup flour, 2 tablespoons sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolk and the remaining flour. Beat 2 minutes at high speed, scraping bowl occasionally. Cover; refrigerate 2 hours or up to 2 days.

Remove from refrigerator, combine pecans, 1/2 cup sugar, and cinnamon. Sprinkle 1/4 of mixture over very lightly floured surface. Turn dough out and sprinkle with more of sugar mixture. Roll dough into small rectangle; sprinkle with sugar mixture; fold ends over center. Repeat until all sugar mixture is used. Roll out to make 10 x 8-inch rectangle. Place on greased baking sheet. Bake at 375 degrees for 20 to 25 minutes or until done. Cool on sheet; cut into bars to serve.
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Crust: 1/2 c. (1 stick) well chilled butter 1 1/2 c. all-purpose flour 1/4 c. ice water Filling: 1 1/2 c. firmly packed light brown sugar 1 c. (2 sticks) butter 1/2 c. honey 1/3 c. sugar 1 lb. chopped pecans or pecan pieces 1/4 c. whipping cream For crust: Using pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal. Add water and toss lightly with fork. Gather dough into ball. Wrap in plastic. Refrigerate 1 hour. Butter and flour a 9 x 13-inch baking pan. Roll dough out on lightly floured surface to

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Crust: 1/2 cup (1 stick) butter, softened 1/2 cup vegetable shortening 1/2 cup confectioners' sugar 2 cups all-purpose flour Topping: 1/4 cup (1/2 stick) butter, melted 1 cup dark corn syrup 1-1/2 cups firmly packed light brown sugar 1/4 teaspoon salt 6 large eggs, lightly beaten 1-1/2 teaspoons vanilla 3 cups coarsely chopped pecans Preheat the oven to 350°F. In the bowl of an electric mixer, cream the butter, shortening and confectioners' sugar together until light and fluffy. Add the flour and beat until smooth. Evenly press the mixture into the bottom of a 9x13-inch baking pan. Bake until the edges