ICED PECANS

iced pecans

ICED PECANS

I found this recipe for ICED PECANS in an old Better Homes and Gardens magazine from the 60’s. That’s as old as me! Each pecan half is coated (“iced”) with a thin coating or crust of candied sugar that reminds me of Louisiana pralines. Oh, so good! These are a wonderful holiday treat but I make them throughout the year as well! I usually make many batches to give as gifts. They’re done in less than 10 minutes once you’ve got all your ingredients together.

3 cups pecan halves
1 cup white granulated sugar
Small pinch of salt
8 Tbsp. butter or margarine (1 stick)
1 tsp. vanilla

Line a baking sheet with foil. Lightly spray with cooking spray, and set aside.

In a heavy skillet, use a wooden spoon to combine pecans, sugar, pinch of salt and margarine. Cook over medium heat, stirring constantly, for 9 minutes. Sugar will melt and turn a rich brown color. Watch out for spatters.

Remove from heat and immediately stir in vanilla extract. The vanilla extract being stirred into the hot pecan mixture will make your kitchen smell delicious! Be careful – the pan will be very hot.

Spread mixture onto the prepared baking sheet and VERY LIGHTLY sprinkle with salt right away while they’re still hot (optional). This tiny touch of salt balances out the sweet, buttery, vanilla flavor. Using 2 forks, separate pecans quickly before they cool and stick together; allow to cool completely.

Stored tightly covered, they will keep for a week or two. They don’t last that long at my house! They’re so good, you may need to reserve (“hide”) a few for yourself!

Notes: Use only stick margarine for this recipe to be it’s best. Soft margarine in a tub DOES NOT work in this recipe.

While the pecans are cooling, fill the pan with hot, soapy water at let it sit for a few minutes. The pan should then be very easy to clean.

Walnuts, almonds, peanuts or just about any nut can be used in place of pecans. A (16 oz.) jar of lightly salted peanuts is the perfect amount for this recipe. We tried this recipe using peanuts last Christmas and they were a hit!

I’ve heard of others adding a touch of cinnamon or even cayenne pepper to recipes similar to this one, but I prefer the sweet, buttery, vanilla goodness this version adds to the pecans…but to each his own.

Go ahead and sample a few while they’re still warm. You’re going to want to experience that sweet, buttery, crunchy pecan goodness while it’s still warm – just don’t burn your mouth! Lol

PIG LICKING CAKE

PIG LICKING CAKE

-Dump 2 large cans(regular size not those mini ones) mandarin oranges into a yellow cake mix with one egg and 1/4 cup of oil. Bake temp per box.

-one tub of Cool Whip mixed with one box of vanilla pudding and one can of crushed pineapple drained… Mix together.. Spread on cooled cake and keep refrigerated. Yummo!

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red velvet cheesecake

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CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegarCREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Directions

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings ). Keep this cake refrigerated.