1 cup packed brown sugar 1/3 cup butter, melted 3/4 cup light corn syrup 1/2 teaspoon salt 3 eggs 1 1/2 cups pecan halves or pieces 1 frozen deep dish pie crust
Preheat oven to 375°F, with cookie sheet in the oven.
Mix the first five ingredients in a medium-sized bowl until well blended. You can use an electric mixer on medium speed or mix by hand with a whisk. Add in the pecans and pour the mixture into the crust.
Place the filled pie crust onto the preheated cookie sheet. Bake for 15 minutes, then cover crust edge with strips of foil. This will help to prevent burning the rim of the crust. Bake for another 20 to 30 minutes, or until center is set.
Cool for 30 minutes. Chill in the refrigerator for at least two hours before serving. Refrigerate any leftover pie.
Optional: Sprinkles and other candies for decorating Additional: Piping bags or Ziploc bags, piping tips
To a medium-sized bowl, add sugar, 2 Tablespoons milk, corn syrup, and vanilla extract and mix until thoroughly blended.
If the frosting is too thick, add more of the milk. If it is too thin, add more powdered sugar. Do this until it is the consistency that you want it to be.
Divide the frosting into separate bowls and mix with the food coloring of your choice, if you plan to color it.
Add frosting to the piping bags or Ziploc bags (cut off a small piece of a corner). Using your desired tip size, pipe frosting onto the cookies. Add other decorations as desired.
Let the frosting harden before you eat the cookies. (Good luck with that!) It may take awhile.
Store cookies at room temperature in an airtight container.
Notice: This post contains affiliate links. If you click a link and make a purchase, we may financially benefit from your transaction, at no additional cost to you. Thank you for your support.
From the Kitchen of McClendon Villa is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
1 cup unsalted butter softened to room temperature 1 cup sugar 1 1/2 teaspoons vanilla extract 1 large egg 2 1/2 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon salt
Additional: Plastic wrap and parchment paper Note: This recipe can be successfully doubled.
In a large bowl, add the butter and sugar. Mix together until thoroughly blended. It should be fluffy, but the butter should not be separating. You can use either an electric hand mixer or a stand mixer.
Beat in the egg and vanilla extract until completely incorporated into the butter-sugar mixture.
In a medium-sized bowl, add the flour, salt, and baking powder. Mix well. Add the flour mixture gradually to the butter mixture.
Once the mixture is completely blended, divide the dough in half. Place half of the dough on a large piece of plastic wrap. Cover and shape into a ball. Repeat with other half of dough. Chill in refrigerator for at least 3 hours.
Remove dough from refrigerator. Preheat oven to 350°F. Line cookie sheet with parchment paper.
On a clean, floured surface, place one ball of the chilled cookie dough. Lightly flour the cookie dough. If you want thin, crisp cookies, roll it out to a thickness of approximately ⅛”. If you want thick, soft cookies, roll it out to about ¼” thickness. Add flour as needed to the dough and the rolling pin (and your hands!) so that the dough doesn’t stick.
Use your favorite cookie cutter shapes to cut out the cookies. To prevent the shapes from going all wonky, use a spatula to move the cut cookies to the cookie sheet.
Bake at 350°F for 9-10 minutes, or until edges start to lightly brown.
Notice: This post contains affiliate links. If you click a link and make a purchase, we may financially benefit from your transaction, at no additional cost to you. Thank you for your support.
From the Kitchen of McClendon Villa is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
1 tub of pineapple sherbet 1 can pineapple chunks 1 can frozen concentrated pineapple juice 1 bottle/can pineapple juice 2 liter ginger ale
Scoop sherbet into bottom of punch bowl.
Add in the pineapple chunks.
Stir in frozen pineapple juice.
Pour in pineapple juice and 2 liters ginger ale.
Note: This video shows me using half of the sherbet, pineapple juice and ginger ale. There are only 4 of us here (some of us with pineapple allergies), so we don’t need the full recipe.
1 cup milk 2 TBSP unsalted butter 1/2 cup warm water 2 packages active dry yeast 2 TBSP sugar 1 TBSP salt 1 cup warm water 6-7 cups unbleached all-purpose or bread flour
Instructions
Heat milk and butter in small saucepan until butter melts.Set aside to cool.
Mix yeast with 1/2 cup warm water (100-110°F) and set aside.
Add sugar, salt and 1 cup warm water (100-110°F) to large bowl. Stir.
Add milk and butter mixture to the sugar/water mixture.
Add yeast water to bowl and stir.
Start adding the flour to the large bowl, 1 cup at a time. After 4 or 5 cups of flour have been added, it gets harder to stir, so turn it out onto a floured surface. Continue to work in flour until the dough is no longer sticky.
Place dough into a large bowl that has been greased. Turn dough several times to coat it with the shortening. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Punch down dough. This should be done gently.
Turn dough out onto floured surface. Knead for approximately 5 minutes.
Divide dough in half. Roll it around a little and then press into a rectangle. Roll up dough jelly roll-style. Pinch the seams and turn under the ends.
Preheat oven to 375°F.
Place dough into 2 greased loaf pans. Cover and let rise in a warm place until doubled again, about half an hour.
Bake for approximately 45 minutes. The crust should be a golden brown.
Flip loaves out of pans onto a clean kitchen towel. Let cool before cutting.
2 cups self-rising flour 1/3 cup shortening 2/3 to 1 cup full-fat buttermilk
Note: This recipe can be successfully doubled.
Instructions
Preheat oven to 450°F. Lightly grease baking pan.
Put flour into large mixing bowl.
Using a pastry cutter (or two forks), cut the shortening into the flour until the mixture looks like crumbs. Squeeze a handful of it into your hand. If it stays together, you are ready for the next step.
Add buttermilk to the flour/shortening mixture. Mix until the milk is worked in and turn dough onto a floured surface. Knead a few times, until dough is no longer sticky.
Roll out to about a 1/2 inch thickness. Cut out biscuits with a 3-inch cutter and place on greased baking pan.
1 Cup Light Brown Sugar 1 Cup White Granulated Sugar 1 Cup (2 sticks) of butter, softened. 2 tsp Vanilla Extract 2 tsp Hot Water 1 tsp Baking Soda 2 Eggs ½ tsp Salt 3 Cups All Purpose Flour (You can use Rice Flour) 1 Cup M&Ms 1 Cup Chocolate Chips
Instructions
Preheat oven to 350 °F.
Cream together the white granulated sugar (1 cup), light brown sugar (1 cup), and two sticks of butter (1 cup).
Fold in 2 tsp vanilla extract, 2 tsp hot water, 1 tsp baking soda and 2 eggs.
Stir until well blended.
Stir in 3 cups all purpose flour and 1/2 tsp salt.
Add 1 cup M&Ms and 1 cup chocolate chips .
Fold in until well blended.
Measure out rounded ½ tablespoonfuls of batter and roll into balls.
Place balls onto cookie sheet which has been sprayed with non stick baking spray.
Place cookie sheet into oven and bake at 350°F for 10-12 minutes until edges are starting to turn golden brown.
Remove from oven and allow to rest for two minutes.
Ingredients
Dry Ingredients
Ingredients
Ingredients
1 tub of pineapple sherbet
Ingredients
Ingredients
From the Kitchen of McClendon Villa 