Cloudts Pecan Treats Recipes

Steps:

• In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in airtight container.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
• Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

Steps:

• Preheat oven to 275 degrees F.
• Grease baking sheets.
• In a large mixer bowl at high speed, beat egg whites, vanilla, cream of tartar and salt until soft peaks form.
• Gradually add sugar and, if desired, a few drops of food color and beat until very stiff and glossy and sugar is almost dissolved.
• By hand, fold in pecans and chips.
• Drop by well-rounded teaspoonfuls about 1 inch apart on baking sheets.
• Bake for 20 to 25 minutes or until set and dry to the touch.
• Cool cookies on baking sheets for 1 minute.
• Carefully transfer cookies to wire racks to cool.
• Store in an airtight container in a cool place.

Steps:

• Preheat overn to 375. Cream together butter, sugar, and salt until light and fluffy. Beat in in egg. Add flour and stir until just blended. Press into a 15.5 x 10.5 jelly roll pan. Bake in middle of oven for 15-20 minutes or until golden. Cool in pan on a rack. In large saucepan, combine brown sugar, butter (cut in pieces) honey, and half and half. Bring to boil over moderate heat, stirring. stir in pecans and let mixture cool. Spread over base and bake (at 375) for 15 minutes until top is bubbly. COol in pan, then cut.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet.
• In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and water. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet.
• Bake in preheated oven for 1 hour, stirring every 15 minutes.

Steps:

• In a bowl cream together 1 1/2 sticks (3/4 cup) unsalted butter, softened, 3/4 cup granulated sugar, and 3/4 teaspoon salt until the mixture is light and fluffy and beat in 1 large egg plus 2 tablespoons lightly beaten egg. Add 2 3/4 cups all-purpose flour and stir the mixture until it is just blended. Press the mixture evenly into a 15 1/2- by 10 1/2-inch jelly-roll pan, bake it in the middle of a preheated moderately hot oven (375° F.) for 15 to 20 minutes, or until it is golden, and let it cool in the pan on a rack. In a large heavy saucepan combine 1 1/3 cups firmly packed light brown sugar, 1 stick (1/2 cup) unsalted butter, cut into pieces, 1/2 cup honey, and 1/4 cup half-and-half and bring the mixture to a boil over moderate heat, stirring. Stir in 14 ounces (about 3 3/4 cups) pecans, chopped, and let the mixture cool. Spread the pecan mixture evenly over the shortbread base and bake the dessert in the middle of a preheated moderately hot oven (375° F.) for 15 minutes, or until the top is bubbly. Let the dessert cool in the pan on a rack and cut it into pieces about 2 inches square. Makes about 35 pieces.