Bread Crumb Pecan Balls Recipes
GRANDMA'S PECAN BALLS (FROM AUNT KATIE)
I always thought the origin of these cookies was Germany, and my paternal Grandmother set me straight when I asked for the recipe today - it came from Aunt Katie (who isn't really my Aunt, she's my godmother). In any case, here are my most favourite cookies that Grandma makes - I'll have to post the rest of the authentic German recipes she gave me years ago as well... she's been making these since I was kneehigh to a grasshopper!
Provided by Katzen
Categories Dessert
Time 40m
Yield 30 Cookies, 30 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Cream butter with sugar.
- Add flour and pecans, mix well.
- Roll into balls, about the size of a large gumball, and place on a cookie sheet (I prefer to line mine with parchment, but I'm sure cooking spray would do.).
- Bake at 350 for 20 minutes, or until very lightly browned.
- While still warm, roll in superfine sugar - this is important because the dough does not have much sugar.
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THE 14 BEST BREAD CRUMB SUBSTITUTES - DELISH
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- Rolled Oats. These are richer in fiber than traditional bread crumbs, but lacking flavor. Pulverize the oats in a blender or food processor first, then add some dried herbs or seasoning before using in your recipe.
- Corn Flakes. This cereal is a classic choice for its texture and not-too-sweet taste as a topper or coater. "Toss them in butter or oil with seasoning and toast in a 325 degree oven for five to seven minutes," Xie suggests.
- Potato Chips. There is life before you start dredging food in potato chips and life after. Your life after will be exponentially better. "You don't even need to toast them because they've already got fat and seasoning, and it's already crunchy," Xie said.
- Pretzels. Like chips, these bring a salty hit to whatever you're baking. They work best when used as a coating (crush them into tiny pieces), but you could process them until fine and use them to bind a mixture together, too.
- Crackers. Use crushed Saltines as a binding agent. "They break down extremely easily and would melt perfectly into meatballs or meatloaf," Xie said. Opt for Ritz when you want to add a sweeter flavor.
- Nuts. Your favorite variety—literally any variety—will work, but only as a crunchy coating on something like a fish filet or chicken breast. The high fat content means these can burn easily, so keep an eye on the oven or stovetop.
- Seeds. Chia seeds! Sunflower seeds! Sesame seeds! Flax seeds! Poppy seeds! They're also a super fancy way to dress up veggies or meat that need to be coated and cooked.
- Shredded Coconut. You could use this to bind any mixture together or to coat a pork chop. Remember, it'll give whatever you're making a slightly sweeter taste.
- Shredded Parmesan Cheese. Pulse it a little in the blender or food processor first, then JUST. GO. CRAZY. Xie recommends air-frying whatever you coat in the parm or making parmesan crisps and crushing them up before coating to prevent extreme melting.
- Bread. If you don't have actual, packaged bread crumbs in your house, you can make them yourself. I know, I know! Revolutionary! Toast a few slices and blend them up until you've got crumbs.
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