Cloudts Pecan Treats Recipes

CLOUDT'S PECAN TREATS

Steps:

• Preheat oven to 375° F/190° C.

PECAN CLOUDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet.
• In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet.
• Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.

PECAN TREATS

Steps:

• For best results, mix the pastry and filling by hand.
• Cream butter and cheese until light and fluffy.
• Add flour and beat until blended.
• Place about one teaspoon of mixture into a miniature muffin pan.
• Press with fingertips, forming a shell in each muffin cup.
• Mix all the filling ingredients together.
• Spoon filling into shells.
• Bake about 20 minutes at 350 until browned.

PECAN PUFFS

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.

CLOUDT'S PECAN TREATS

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.

CLOUDT'S PECAN TREATS

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.

MERINGUE COOKIES OR CLOUD COOKIES

Steps:

• Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.
• Gradually add sugar, beat until stiff. (Don't over beat though or they get 'tough'!) Fold in chocolate chips and nuts.
• Drop by teaspoonful on a cookie sheet covered with parchment paper. Bake until dry at 300 degrees, about 20-25 minutes (sometimes this takes 35-45 minutes).
• Note: you can also add 2 Tbls of cocoa to make Chocolate Clouds.