Bite-sized pecan pie

Ingredients

2 1/2 c Fisher pecans, toasted and chopped

1 c Keebler graham crackers, crushed (vanilla wafers, Oreos can be subbed if you do not like graham crackers)

1 c Domino brown sugar, firmly packed

1/2 tsp Morton salt (if you can not handle the sodium, don’t use it!)

2 Tbsp maple syrup

1/4 c bourbon, brandy or spiced rum. Non-alcoholic version: use almond extract, rum extract, or any other that may suit your taste. add a little water/juice to equal the liquid amount.

1 tsp McCormick vanilla

7 oz dark chocolate bark. if you prefer white chocolate…go for it!

1 tsp coarse Morton sea salt (optional)

Instructions

Combine first four ingredients in large bowl. Add maple syrup, bourbon, and vanilla. Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non alcohol version…add water to equal liquid amount. You can also try non alcohol rum flavoring.

Form balls by scooping a tablespoon size amount of mixture and rolling in hands to form balls. Place balls on cookie sheet lined with parchment paper.
Tip: After all balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate.
Place balls on cookie sheet in freezer for 2 hrs.

Melt chocolate bark in a double boiler or microwave per directions on package.
Dip frozen balls into chocolate, then place on the parchment paper lined cookie sheet.

Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.

These freeze well. Take out of freezer and let sit for 15 minutes. They are also good frozen!

From Tastee Recipes

BUTTER TART ICE POPS

• 2 1/2 cups  whipping cream (I changed this from 10%)
• 3 egg yolks
• 2 tablespoons cornstarch
• 1/3 cup sweetened condensed milk
• 1 tablespoon maple syrup
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 1/2 cup dulce de leche
• 1/2 cup finely chopped maple-flavoured shortbread cookies

In large saucepan, whisk together cream, egg yolks and cornstarch until smooth. Cook, stirring, over medium-high heat until mixture begins to thicken, 5 to 10 minutes. Remove from heat; whisk in condensed milk, maple syrup, vanilla and salt. Strain through fine-mesh sieve into large liquid measure. Refrigerate until completely cool, about 1 1/2 hours.

Meanwhile, in small bowl, gently stir dulce de leche with shortbread. Fill 10 ice pop moulds halfway with cream mixture. Add 1 heaping tsp of the dulce de leche mixture to each; fill with remaining custard, leaving 1/2-inch headspace. (Pour leftover cream mixture into ice cube trays and freeze for iced coffee.) Freeze for 2 hours. Insert pop sticks into centres, gently swirling mixture. Cover and freeze until firm, 6 to 12 hours.

From Canadian Living

Peach and Raisin Bread Pudding

  Ingredients:
8 teaspoons butter softened 
3 peaches peeled and sliced
8 slices raisin bread crusts removed
3 cups whipping cream
1/2 cup granulated sugar
4 eggs
2 teaspoon vanilla
pinch nutmeg
Topping:
1 teaspoon granulated sugar Grease a 4-cup baking dish; set aside.

Method:
Butter bread; cut into 3/4-inch (2 cm) cubes. In bowl, whisk cream, peaches, sugar, eggs, vanilla and nutmeg; add bread and toss to coat..
Topping: Sprinkle sugar over top. Bake in 350°F (180°C) oven until knife inserted in centre comes out clean, 1 hour-ish.

The Best Chicken Francaise Recipe

Ingredients

• 2 chicken breasts
• Half cup plain flour
• 2 eggs
• 1 handful of fresh parsley
• 50g - 2oz Parmesan cheese
• 1 cup white wine (click for wine alternatives)
• 1 cup chicken stock
• 1 garlic clove
• 4 tbsp olive oil
• 4 tbsp butter
• Half lemon
• Salt and pepper

Steps

• Step 1
  Remove chicken skin, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan.
• Step 2
  Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.
• Step 3
  Chop the parsley (keep a few sprigs for garnish) and add half to egg wash.
• Step 4
  Grate all the Parmesan cheese and add to egg-wash, mix well.
• Step 5
  Get your wine and chicken stock portions ready.
• Step 6
  Add the plain flour to a plate.
• Step 7
  Peel the garlic and place in garlic press (or chop finely).
• Step 8
  To a frying pan on moderate heat, add the olive oil and half the butter.
• Step 9
  Coat the chicken in the flour, shake off any excess flour.
• Step 10
  Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.
• Step 11
  Cook chicken for approx 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.
• Step 12
  To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the crushed garlic. Add the squeeze of half a lemon. Add the chicken stock. Add the remainder of chopped parsley. Add the remainder of butter and reduce for 2 minutes on full heat.
• Step 13
  Return the chicken to the sauce and continue heating chicken on medium heat.
• Step 14
  Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick)

---

Little Tips

Pat the breast dry with paper towel to help eggwash stick.

You can use a sweeter wine or sherry for that sweeter taste.

If wine is not for you, just double the amount of stock and leave out the wine. Add one quarter tsp of sugar.

From here

Brazilian Coconut Flan

• 1 can of condensed milk
• 1 cup of coconut milk
• 6 eggs
• a touch of nutmeg
• 1 cup of grated coconut
• 1 cup of sugar to make the candy
• 
  
• Method:
1. In a bowl, mix the beaten eggs with the coconut milk, condensed milk and the grated coconut.
2. Pour the sugar into a mold of cheese and melt over medium heat to make it a caramel. Let it cover bottom of the mold and cool.
3. Pour the mixture into the mold with the caramel, cover it and cook it in a water bath for one hour until it curdles.
4. Let it cool, unmold and decorate with coconut strips.
• 
  

From Tastemade.

BRAISED BALSAMIC AND MOLASSES LAMB

• 4 lamb shanks (about 1.7 kg total)
• 3/4 teaspoons salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 onions, thinly sliced
• 3 cloves garlic , minced
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• 1/4 cup balsamic vinegar
• 1/4 cup cooking molasses
• 2 teaspoons brown sugar

Sprinkle lamb all over with 1/4 tsp of the salt and pinch of the pepper.

In large Dutch oven, heat 2 tsp of the oil over medium-high heat; cook lamb, turning occasionally, until browned all over, about 5 minutes. Transfer to plate. Set aside.

In same pan, heat remaining oil over medium-high heat; cook onions, garlic and remaining salt and pepper, stirring, until softened, about 5 minutes. Stir in tomato paste and thyme; cook, stirring, until fragrant, about 1 minute. 

Stir in vinegar, molasses, brown sugar and 1 1/3 cups water. Return lamb to pan; bring to boil. Cover and braise in 350°F oven until lamb is fork-tender, about 1 1/2 hours. Transfer lamb to a plate; keep warm. Discard thyme.

Skim from surface of cooking liquid. Bring cooking liquid to simmer and cook until reduced by half, about 10 minutes. Return lamb to pan; cook for 2 minutes.

Makes 4 to 6 servings.

From Canadian Living

German Butter Cake with Peaches

Ingredients:

some butter for the baking tray
250 g heavy cream - 1 cup
4 eggs
butter - 2 sticks
1 Package baking powder (.5oz)
1 package Dr Oetker Vanilla sugar
4 tbsp milk
250 g sliced almonds
1 pinch salt
flour - 3 1/3 cups
1 cup sugar

Baking Instructions

- preheat oven to 350 F

_peel and cut fruit (I used peaches) and arrange on the bottom of baking pan (two peaches)

- grease a deeper baking tray, dust with flour. You also can use a high side sheet cake pan (see below) and layer it with parchment paper.

- mix heavy cream with half of the sugar and salt, mix very well by using a hand mixer.
- add eggs, sieved flour, I stick soft butter, 1 vanilla sugar and baking powder, mix well.
- spread the dough on the baking tray and bake for about 12-15 min.
- melt remaining butter, add remaining sugar, milk and almonds, mix well.
- spread this mix on the cake and bake for another 20-30 min until the almonds show a golden color.

Grilled Buffalo Wings

Ingredients

For the Wings

• 3 pounds chicken wings (if whole, cut into sections; discard the wing tips or save for stock)
• 1-1/2 teaspoons Pink Hymalayan salt
• Juice of one lemon
• 1/2 teaspoon black pepper
• Olive oil

For the Seasoned Buffalo Sauce

• 1/2 cup salted butter
• 1 clove garlic, minced
• 3/4 cup of tomato sauce
• 1/2 cup Frank's Red Hot Original Sauce
• 1 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoon chili powder
• Instructions

1. Heat the grill to medium-high. Season the wings with salt and pepper, olive oil and lemon juice.
2. Grill the wings, covered, flipping occasionally, until they are golden brown, crispy and completely cooked through, about 20 minutes. Keep a close eye on the grill: if there are flare-ups or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat. You don't want grill marks on the wings; just a nice and even golden-brown colour.
3. While the wings are cooking, make the sauce. Combine the melted butter in a bowl with the hot sauce, salt, pepper flakes, chili powder, tomato sauce, and Franks Hot Sauce.
4. Set the caste iron pan on the grill and heat up the sauce.
5. When wings are done, put in caste iron pan and cook on grill.
6. 
   

Split Pea Soup with Ham

1 smoked ham_hock (about 1 lb/500 g)
1 tbsp (15 mL) vegetable_oil
1 large onion, finely chopped
2 each carrots and stalks celery, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) sodium-reduced chicken stock
2 cups (500 mL) dry green or yellow split_peas
3 green_onions, thinly sliced

Preparation
Using paring knife, peel off and discard skin from ham hock.
Trim off and discard fat. Set aside.
In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.

 Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.
Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves.
In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.

Additional information : Tip: After removing the ham hock, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.

From Canadian Living.

Cinnamon Twists

Ingredients:

• 375g/12oz sheet ready rolled puff pastry
• 2tbsp butter, melted and slightly cooled
• 3tbsp light brown sugar
• 3/4tsp ground cinnamon
• 1/2 cup light cream cheese
• 1/4 cup icing sugar, sifted
• 1/4tsp vanilla extract
• 1tbsp milk

Instructions

1. Preheat oven to 350F and line 2 baking sheets with parchment.
2. Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.
3. Place ready rolled pastry sheet onto a cutting mat and brush melted butter all over.
4. Sprinkle the cinnamon mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.
5. Slice into strips, about 1 inch thick.
6. Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.
7. Place twists on baking sheet, 6 to a sheet with 2 inch gaps between them.
8. Place in oven for 10-12 minutes until risen, puffy and golden.
9. Leave to cool on the sheets completely.
10. Once cool, place the cream cheese, icing sugar and vanilla into a medium sized bowl and beat on med-high speed until light and creamy, about 1 minute. Add in 1/2tbsp milk and beat until combined. If required, add the other 1/2tbsp and mix. You want a consistency which will pour, but isn't so thin it won't stick to anything.
11. Either drizzle over the twists or place in a small bowl to dip the twists in.
12. Twists will keep in an airtight container, at room temperature for 2 days, dip will keep covered in the fridge for 2 days.

Red Rub Seasoning

What you’ll need:
½ cup paprika
½ cup kosher salt
½ cup light brown sugar
1 cup 1 ½ Tbsp granulated garlic
¼ cup chili powder
1 Tbsp black pepper
1 Tbsp ground cumin
½ tsp cayenne pepper

How to make it:
Dump all the ingredients into a bowl and rub them together with your hands.  Store in a plastic or glass container until ready to use.  Makes 2 ¾ cups.

Lemon Tiramisu Cheesecake

 

2 packages of lady fingers 

2 packages (8 ounces each) cream cheese, softened 

1/2 cup sugar 

1/2 cup sour cream 

2 eggs, lightly beaten 

1 cup whipped topping

rind of one small lemon

juice of one small lemon

2 tbsp sugar

1. Preheat oven to 325°. Layer one package of lady fingers in a greased 6x9-in. deep baking dish. 
2. In a small bowl, zest a small lemon and put aside. Squeeze juice into another bowl and add the 2 tbsp sugar and mix well. Brush 2 tablespoons of mixture over wafers.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling 
4.  Spread over lady fingers.
5. Layer remaining lady fingers over top; brush with remaining lemon/sugar juice. 
6. Spread with remaining filling.
7. Bake 40-45 minutes or until center is almost set. 
8. Cool on a wire rack 10 minutes. 
9. Loosen sides from dish with a knife. Cool 1 hour longer.  covering with whipped topping when completely cooled. 
10. Sprinkle with coconut (optional) 

Carrot Cake with Pineapple and Coconut.

Ingredients:

• 1/2 cup of shredded sweetened coconut
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp nutmeg
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 3 eggs
• 3/4 cup vegetable oil
• 1 tsp vanilla
• 2 cups grated carrots
• 1 cup drained crushed canned pineapple
• 1/2 cup chopped pecans

Icing:

• 1 8 oz package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 tsp vanilla
• 1 cup icing sugar

Preparation:
Grease and flour 13- x 9-inch metal cake pan; set aside. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan. Bake in centre of 350°F oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: 
In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Língua de Gato with a Tweak

Ingredients:
1/2 cup butter
2/3 cup sugar
1/2 cup shredded sweetened coconut
1/2 tsp baking powder
1 & 1/3 cups flour
1 teaspoon vanilla
1/4 teaspoon salt
 2 eggs

Directions:
1) Preheat the oven to 350F.
2) Beat the sugar and butter together.
3) Add the eggs gradually as it continues beating.
4) Add the salt and vanilla and let it continue until it is an even consistency.
5) Place the mixture in a bowl and add the flour, baking powder and coconut and mix and mix the dough well until it is of even consistency.
6) spoon onto baking sheet.
7) Bake in the oven for 8-10 minutes or until golden brown around the edges. (watch them or they'll burn)
7) Remove and let cool.
8) Sprinkle with icing sugar.

Portuguese Custard Cake

9 eggs

4 cups of milk

2 cups of sugar

1 cup of sugar for topping

2 1/2 teaspoons vanilla

Preheat oven to 350F

1. Beat the eggs and sugar.

2. Add milk and vanilla, and beat for 2 to 3 minutes, and set aside.

3. In a 9 inch metal baking pan, caramelize the 1 cup of sugar on medium heat until golden brown.

4. Prepare a large pan and fill with hot water to about halfway up the 9 inch pan. Put the pan with water on the oven rack so that you don't spill when you transfer the custard mixture.

5. Put the pan with the caramelized sugar in the pan with the water.

6. Pour the custard mixture into the pan with the caramelized sugar.

7. Bake for 1 hour and 20 minutes (approx.) Shake the pan a bit to see if it has set.

8. Cool custard to room temperature and then run a knife around the edges, and turn out onto a large plate.

Refrigerate until ready to eat.

Delish.

Dead Easy Coconut Pie.

Ingredients:

1 cup flaked or shredded coconut 
3/4  cup sugar 
1/2  cup Original Bisquick® mix 
1/4  cup butter softened 
2 cups  milk
1 1/2 teaspoons vanilla 
4 eggs

Method:
Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
 In medium bowl, stir all ingredients until blended. Pour into pie plate.
(Very runny. Pour it with the pie plate on the oven rack.)
 Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

From here.
 

Almond Crescents

Ingredients:
2 cups of all purpose flour
1 cup ground almonds
1/4 cup sugar
1 pkg vanilla sugar
1 cup butter, cold

Decoration:
1 cup icing sugar
3 pkg vanilla sugar

Preheat the oven to 300F

Grease a cookie sheet or use parchment paper.

Blend flour, ground almonds, sugar, and vanilla sugar together in a large bowl or on a pastry board.
Cut cold butter into small pieces over dry ingredients.
Work together like you would pastry until you get a smooth dough that doesn't stick to your hands.
Roll a small amount of dough into pencil like strips.
Cut into small rolls about 2 inches in length.
Place on baking sheet, and shape into crescents.
Bake at 300F for 10 to 15 minutes, or until lightly golden.
Sprinkle warm cookies with icing sugar and vanilla sugar mixture, and let cool.
Store in an airtight container.
(Makes about 3 dozen cookies)

A favourite at my Tetka's house for Slava....I finally have the recipe.

Lemon Bars

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar

Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

Found this on FB, and don't have a link  back to the original poster...AND, they are Lemon Bars...not Brownies because, let's face it...Brownies  have to have chocolate.
Either way, this recipe is fantastic, and pretty easy.
I needed it on here for reference, so I don't lose the recipe.
:)

Skor Bar Cookies

Ingredients:

2 cups sugar
1 3/4 cups butter
2 1/2 teaspoons vanilla
2 eggs
4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 cups Skor English toffee bits

Directions:

1 Preheat oven to 350°F.
2 Sift flour, salt, baking powder and baking soda together,set aside.
3 In a large bowl cream together butter and sugar with an electric mixer.
4 Add vanilla and eggs and beat until smooth.
5 Add flour mixture and beat until just combined.
6 Mix in Skor pieces by hand.
7 Shape into 1 1/2 inch balls and roll in sugar.
8 Place on cookie sheet and flatten with the bottom of a glass.
9 Bake about 10-12 minutes until set but not brown.
10 Cool on cookie sheet for 2 minutes and transfer to rack.

Avocado Dressing

Ingredients: 1 avocado 3 tbs. olive oil 2 tbs. Balsamic vinegar juice of 1 lemon 1/2 tbs. white sugar 1. Place all ingredients in blender and mix until well combined. 2. Toss dressing with any lettuce/spinach/kale.