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| Pecan Lace | ||||||||||||||||||||||||||||||||||||||
| ½ c toasted, finely chopped pecans | ||||||||||||||||||||||||||||||||||||||
| 2/3 c unsalted butter | ||||||||||||||||||||||||||||||||||||||
| 1 c packed light brown sugar | ||||||||||||||||||||||||||||||||||||||
| ¼ c corn syrup | ||||||||||||||||||||||||||||||||||||||
| 1 tbsp milk | ||||||||||||||||||||||||||||||||||||||
| 1 ½ c old fashioned rolled oats | ||||||||||||||||||||||||||||||||||||||
| 2 tbsp all-purpose flour | ||||||||||||||||||||||||||||||||||||||
| 2 tspn vanilla | ||||||||||||||||||||||||||||||||||||||
| pinch of salt | ||||||||||||||||||||||||||||||||||||||
| In saucepan, over medium heat, gently boil butter until solids on bottom turn golden. Remove from heat and add sugar, corn syrup, mild and salt. Stir in rolled oates, flour and vanilla until well mixed. Add pecans. Drop by teaspoonfuls unto greased cookie sheets, spacing 3 inches apart. They spread quite a bit. Bake in upper third of pre-heated 350-degree oven for 6 6o 8 minutes or until just golden. Let cool slightly and, using a spatula, gently transfer cookies to wire racks to cool. Store in airtight container between sheets of waxed paper (for 2 weeks). They freeze well (for 2 months). | ||||||||||||||||||||||||||||||||||||||
| Angel Bars | ||||||||||||||||||||||||||||||||||||||
| Bottom layer: 1/4 c unsalted butter 2 tbsp sugar 1 large egg yolk 1/4 tsp vanilla 3/4 c all-purpose flour |
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| Have all ingredients at room temperature. Pre-heat oven to 350 degrees. Beat together softened butter, sugar, egg yolk and vanilla. Add flour and firmly press into a 7" x 11" (or similar) pan. Bake for 10 minutes and set aside. | ||||||||||||||||||||||||||||||||||||||
| Next layer: 1 1/2 c chopped nuts 1 c shredded, sweetened coconut |
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| Spread nuts and coconut on a baking pan and toast in the oven for about 7-10 minutes or until coconut is light golden. Set aside. Now beat together: |
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| 2 large eggs 1 c light brown sugar, packed 1 1/2 tbsp all-purpose flour 1/4 tspn baking powder pinch of salt 1 1/2 tspn vanilla |
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| Stir the coconut/nut mixture into the egg mixture and and spread evenly over the bottom layer. Bake on middle rack of oven for 2- to 25 minutes or until top is golden brown and firm and toothpick inserted into centre comes out slightly moist. Transfer pan to wire rack and cool to warm. Now mix together: |
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| 2 tbsp unsalted butter 2/3 c icing sugar 2 tspn freshly squeezed lemon juice 1/2 tspn vanilla |
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| Spread icing evenly over baked layer and let stand until cool. Cut into 12 bars, each about 2 1/3" x 2 3/4" . |
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| Do you prefer something savoury? | ||||||||||||||||||||||||||||||||||||||