Cracker Barrel Baked Apple Dumplin'

1 (17.5 ounce) package frozen puff pastry, thawed
1 cup white sugar
3/8 cup dry bread crumbs
3 tablespoons ground cinnamon
1 pinch ground nutmeg
1 egg, beaten
4 Granny Smith apples - peeled, cored and halved
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk

***Pecan Streusel***
2/3 cup chopped toasted pecans
2/3 cup packed brown sugar
2/3 cup all-purpose flour
5 tablespoons melted butter


1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking
sheet.

2. Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters,
to make 8 - 6 inch squares.

3. In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg. Brush
a pastry square with beaten egg. Place 1 tablespoon bread crumb mixture in
center. Place one apple half, core side down, over bread crumbs. Top with
another tablespoon of mixture. Pull up four corners of pastry and pinch
sides together to seal seams completely. Repeat with remaining apples.

4. Brush each dumpling with beaten egg. Place in preheated oven for 15
minutes, then reduce heat to 350 degrees F (175 degrees C) and continue
baking 25 minutes more, until lightly browned. Let cool completely at room
temperature.

5. To make icing, combine confectioners' sugar and vanilla
and enough milk to make a drizzling consistency. Drizzle over cooled
dumplings. Serve the same day.

PECAN STREUSEL:

In a small bowl, combine 2/3 cup chopped toasted pecans, 2/3 cup packed
brown sugar, 2/3 cup all-purpose flour and 5 tablespoons melted butter. Mix
with a fork until mixture resembles moist crumbs. Use as directed in recipe.
Make more or less as desired.

Famous Dave's Pecan Pie

1/3 cup melted butter
2/3 cup sugar
1 cup dark corn syrup
Three eggs
1 teaspoon vanilla
1/2 teaspoon kosher salt
1/2 cup chopped pecans
1 cup whole pecans
9" deep-dish pie shell

Blend melted butter, sugar, dark corn syrup, eggs, vanilla and kosher salt.
Blend well and add chopped pecans and whole pecans.

Pour mixture in frozen pie shell.

Put on cooking sheet.

Pre-heat oven 350-degrees. Cook 20-25 minutes, rotate and bake another 20-25 minutes. Cool down and let pie set up.

GLAZED PECANS

GLAZED PECANS

3 cups sugar
8 ounces sour cream
2 teaspoons vanilla extract
5 cups pecan halves

Combine sugar and sour cream in a heavy 2-1/2-quart saucepan. Cook over low
heat, stirring constantly, until mixture reaches the soft ball stage (240
degrees F.). Remove from heat and stir in vanilla. Continue stirring until
mixture begins to cool. Add pecans, mixing well. Place pecans individually
on waxed paper; cool completely. Yield: about 6 cups (about 24 servings).

PECAN PIE

PECAN PIE

3 eggs (beaten)
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
6 Tablespoons butter or margarine (melted and cooled)
1 cup pecan halves
1 (9-inch) unbaked pie shell

In a large bowl, beat eggs, sugar, corn syrup, vanilla and butter. Stir in pecans. Pour into unbaked pie shell. Bake in preheated 350 degree oven 45 to 60 minutes or until knife inserted halfway between outside and center comes out clean. Cool on wire rack.

KFC PECAN PIE

4 large eggs, slightly beaten
1 cup dark corn syrup
Pinch salt
1/3 cup sugar
1 tablespoon lemon juice or white vinegar
4 tablespoons butter, melted 
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell


Preheat oven to 325 degrees Fahrenheit.

In bowl, combine eggs, corn syrup, salt, sugar, lemon juice (or vinegar), butter, and vanilla.  Whisk well to combine.  Stir in pecan halves.  Pour into pie shell and bake in preheated oven for 35 to 40 minutes or until pie is done.  Cool completely on wire rack.

Just Like Tower Club Dallas’ Banana Cream Cheese Pie

Pecan Pie Crust:

1/2 C. unsalted butter
1/4 C. brown sugar
1 C. all purpose flour
3/4 C. finely chopped pecans

Mix pie crust ingredients until soft dough forms. Press into 9-inch pie pan and bake at 350 degrees until golden brown, about 25 minutes. (The crust will still be soft to the touch but will harden as the crust cools.) Remove from oven and let cool.

Filling:

1 pound cream cheese, softened
2 Cs powdered sugar
1 Tbsp. unflavored gelatin
1 C. heavy cream, whipped stiffly
2 large bananas, sliced
juice of + lemon

Garnish:

1 C. whipped cream, whipped
Sliced bananas


Beat together cream cheese, powered sugar and gelatin until stiff. Fold in
stiffly whipped cream. Add sliced bananas, which have been tossed with lemon juice.

Pour into pecan pie crust.

Refrigerate for 1+ to 2 hours.

Top with 1 cup whipped cream and garnish with additional sliced bananas
brushed with lemon juice.

Just Like Olive Garden Pumpkin Cheesecake

CRUST
1 -1/2 cups gingersnap cookie crumbs
3/4 cup finely chopped pecans or walnuts -optional
6 tablespoons unsalted butter, melted

Crust: Lightly butter a 10x2 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees.



FILLING
3-8 ounce pkgs cream cheese, at room temperature
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated if possible
1-1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream

Filling: In a bowl, beat cream cheese until smooth. Add sugars and spices,
beat until light in texture. Add pumpkin puree and mix until just blended.
Stir in eggs one at a time, scraping sides of bowl after each addition. Stir
in cream. . Pour batter into crust, and put cake pan in a roasting pan. Add
hot water to roasting pan halfway up sides of cake pan. Bake in center of
oven until cheesecake is firm to touch and slightly puffed, about 50
minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled,
lower pan into a hotwater bath for 2-3 min. to loosen the crust. Invert a
large, flat plate on top of cheesecake; invert pan, and remove. Put a second
plate on bottom of cheesecake, and turn it right side up.



Caramel Sauce
1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
dash of salt

Caramel Sauce: Put all ingredients except vanilla in small saucepan with
heavy bottom. Bring to boil over medium heat. Boil 4 minutes.Remove from
heat, let cool approximately 5 minutes then stir in vanilla extract. .



Sweetened Whipped Cream
1 cup heavy cream
1/2 teaspoon granulated sugar
1/2 teaspoon vanilla extract

Sweetened Whipped Cream: Whip cream an high with an electric mixer. When
cream begins to thicken and form soft peaks add sugar and vanilla. Mix until
cream has firm peaks. Fill decorating bag fitter with #22 star tip with
whipped cream and pipe rosettes onto cheesecake.

Garnish:
1/4 cup gingersnap snap cookies, coarsely crushed for larger crumbs than used in crust.


Garnish: Pipe sweetened whipped cream on top of cheesecake. Sprinkle top
with reserved crumbs. Drizzle with caramel sauce.

Cheesecake will keep for 4-5 days in refrigerator - if it lasts that long.

Just Like Boston Market Sweet Potato Casserole

3 large sweet potatoes
1 cup sugar
2 eggs
1/2 cup butter, softened
1 teaspoon vanilla extract

Crunch Topping
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon


Boil potatoes till tender. Take skin off when cooled and able to handle.

Put in a large bowl and whip them till fluffy adding all other ingredients.

Pour into a buttered casserole and top with the crunch topping.

Bake at 350 for 45 minutes

Icebox Banana Cake With Chocolate Cream

CAKE
1 Cup sugar
2/3 Cup butter or margarine, softened
2 teaspoon vanilla
2 eggs
1 Cup (2 med.) mashed ripe bananas
1/4 c. dairy sour cream
1 1/2 c. all-purpose flour
1 tsp. baking soda

CHOCOLATE CREAM
1 1/2 c. whipping cream
3 tbsp. powdered sugar
1 tsp. vanilla
1/2 c. semi-sweet chocolate chips, melted

2 bananas
2 tbsp. chopped pecans


Heat oven to 350 degrees.

In large mixer bowl combine sugar, butter and 2 teaspoons vanilla. Beat at
low speed, scraping bowl often, until light and fluffy (1 to 2 minutes.)
Continue beating, adding eggs one at a time, until creamy (1 to 2 minutes).


By hand, stir in 1 cup bananas and sour cream. Fold in flour and baking
soda.

Pour into 2 greased and floured 8 inch round cake pans.

Bake 25 to 30 minutes or until wooden pick inserted in center comes out
clean.

Cool 5 minutes; remove from pans. Cool completely.

In chilled small mixer bowl, beat chilled whipping cream at high speed,
scraping bowl often, until soft peaks form. Gradually add sugar and 1
teaspoon vanilla; continue beating until stiff peaks form (1 to 2 minutes).
Add melted chocolate; continue beating until well mixed (1 minute). (Do
not overbeat.) On serving plate, place 1 cake layer. Spread with half of
chocolate cream. Slice 1 banana; layer banana slices on top of chocolate
cream. Top with remaining cake layer. Frost top of cake with remaining
chocolate cream.

Refrigerate or freeze cake 2 hours or overnight.

To serve, slice remaining banana; arrange banana slices around outside edge
of cake. Sprinkle pecans in center of cake.

Serve immediately or freeze to prevent bananas from browning.

TIP: 2 (9 inch) round cake pans can be substituted for 2 (8 inch) round cake
pans.

Bake for 20 to 25 minutes.

BLACK BOTTOM PECAN PIE

6 to servings

2 eggs
3/4 cup corn syrup
1/2 cup (3 ounces) semisweet chocolate chips, melted
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/4 cup sugar
1/4 teaspoon salt
1 cup pecan halves
1/2 cup sweetened flaked coconut, toasted - optional
One 9-inch chocolate graham cracker pie crust or a prepared homemade crust

Preheat the oven to 375 degrees F. In a medium bowl, combine the eggs, corn syrup, melted chocolate, butter, vanilla, sugar, and salt; mix well. Stir in the pecans and coconut; mix well. Pour into the pie crust and bake for 40 to 45 minutes, or until firm in the center. Allow to cool completely before serving.

NOTE: Top each serving with a scoop of ice cream and watch it disappear!

Pecan Sticky Buns

Dough
4 cups bread flour
1 tablespoon granulated sugar
1 scant tablespoon (1 envelope) active dry yeast
2 teaspoons salt
1 1/4 cups warm milk
1 egg
1/4 cup (1/2 stick) unsalted butter at room temperature

Syrup
12 ounces brown sugar
6 tablespoons (3/4 cup) unsalted butter
1/4 cup water
3 tablespoons light molasses

Sticky Buns
1/4 cup (1/2 stick) unsalted butter, melted
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1 tablespoon grated orange zest
1 cup pecan halves

To make the dough: Place the flour, sugar, yeast and salt in a mixing bowl of an electric mixer fitted with a dough hook.

Add the milk, egg and butter. Mix for 7 minutes on low speed until a soft, sticky dough forms.

Cover the bowl with plastic wrap and set aside in a warm, draft-free place until doubled in volume, about 30 to 45 minutes.

To make the syrup: In a small saucepan, combine the brown sugar, butter, water and molasses. Bring to a boil, stirring constantly. Cook to 242 degrees F on a candy thermometer, about 8 to 10 minutes.

Remove from the heat and cool slightly.

To make the sticky buns: Preheat the oven to 375 degrees F. Pour a little of the melted butter into a 9 x 13-inch baking dish. Use a brush to grease the bottom and sides well.

On a lightly floured surface, roll the dough into an 8 x 14-inch rectangle.

Pour the remaining melted butter onto the dough and use a brush to butter the dough completely.

Combine the sugar and cinnamon. Sprinkle the cinnamon- sugar and orange zest evenly over the dough.

Pour half of the syrup into the prepared pan. Pour the other half of the syrup over the dough. Sprinkle half of the pecans over the dough and the other half in the pan. Starting at one long side, roll the dough to form a log. Cut the roll into 6 equal pieces. Place pieces cut-side down in the baking dish. Let stand for 5 minutes. Bake the buns until they are evenly browned and seem firm in the center, about 45 minutes. Remove from the oven. Turn the baking pan upside- down onto a sheet pan. Let the buns stand 1 minute. Remove baking pan.

Sour Cream Lemon Muffins

2 c All-purpose flour
1/2 c Sugar
1 tb Baking powder
1 ts Grated lemon peel
1/2 ts Salt
1 c Chopped pecans
1/2 c Sour cream
1/2 c Milk
1/2 c Butter, melted
1 Egg beaten
1 tb Sugar

In a large bowl combine all the dry ingredients but the 1 T sugar. In a small bowl combine the wets. Stir til moistened. Spoon into Muffin cups- sprinkle remaining Sugar on tops. Bake at 400 for 20-25 min. Makes 12.

Turtle Squares

2 cups flour
1 cup brown sugar
1/2 cup softened butter
1-1/4 cups whole pecan pieces
1 cup butter
3/4 cup brown sugar
1 cup chocolate chips


Mix first 3 ingredients. Press firmly into 9x13-inch glass pan. Place pecans evenly over crust. Heat remaining brown sugar and butter, stirring constantly, until it comes to a boil. Boil just under 1 minute. Pour evenly over pecan crust.

Bake at 350 F for 20 minutes. Remove from oven and sprinkle with chocolate chips. Wait 2 minutes and swirl as they melt, leaving some whole. Do not spread. Cool and cut into 3 to 4 dozen bars.

Caramel Pecan Dream Bars

1 (18.25 ounce) box yellow cake mix
1/3 cup softened margarine
1 beaten egg
1 can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
1/2 cup Heath bits or 1 Heath bar, chopped


Mix together cake mix, margarine, and beaten egg. Pat into a greased 13 x 9-inch cake pan and set aside.

Mix the condensed milk, egg and vanilla extract together. Beat well. Stir in the nuts and Heath bits. Pour over crust and bake at 350 degrees F for 25 minutes. Cool and cut into bars.

Caramel Pecan Bars

1 cup butter or margarine
2-1/4 cups brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 cups chopped pecans
Confectioners' sugar, optional


In a saucepan, heat butter and brown sugar over medium heat until sugar is dissolved. In a mixing bowl, combine the eggs, vanilla and butter mixture. Combine flour and baking powder; gradually add to the butter mixture. Stir in pecans. Spread into a greased 13-in. x 9-in. x 2-in, baking pan.

Bake at 350 for 20-25 min or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners’ sugar if desired. Cut into bars.

Yield: 4 dozen

Turtle Pie 1

1 9-inch frozen deep dish pie Shell
½ cup chopped pecans, divided
½ cup caramel ice cream topping, divided
1 pkg chocolate cooked pudding & pie filling mix
3 cups milk
1 cup whipped topping


Thaw And Bake Pie Shell According To Package Direction. Cool. Sprinkle 1/3 Cup Pecans And Drizzle With ¼ Cup Caramel Topping. Chill.

Cook Pudding Mix According To Package Directions. Pour Into Pie Shell. Refrigerate Until Set.

At Serving Time, Garnish With Whipped Topping And Remaining Pecans. Spoon Remaining Caramel Topping Over Each Serving.


Makes 8 Servings.

Halloween Fudge

1 pkg. (8-oz.) cream cheese, softened
1 pkg. (16-oz.) confectioners' sugar
2 pkgs. (6 sq. ea.) packages white baking chocolate, melted
1 cup toasted chopped pecans
1 1/2 teaspoon vanilla extract
8 drops yellow food coloring
4 drops red food coloring


With electric beaters, beat cream cheese in large bowl on medium speed until creamy. Gradually add sugar, beating well after each addition.
Add melted white chocolate, pecans, vanilla and food colorings; mix well.
Spread into foil-lined 8-inch square pan. Refrigerate 1 hour or until firm.
Cut into 48 squares.

FREAKY FINGER FOOD

Makes about 18 decrepit digits.

1 c. flour
2 T. cornstarch
1/8 t. salt
1/2 c. unsalted butter, softened
1/2 c. confectioners' sugar, sifted
1/2 t. vanilla
1/3 c. very finely chopped pecans
1/3 c. medium-coarse pecans
1/4 c. sliced almonds

Preheat oven to 350F. Sift the flour and place it in a small mixing bowl. Add the cornstarch and salt. Stir together with a fork and set aside. Place butter in a large mixing bowl and cream with an electric mixer. Sift in the sugar. Mix together until batter is fluffy. Add vanilla and pecans and blend well. Now slowly pour the flour mixture into the butter mixture, and combine until dough appears crumbly. Place a piece of waxed paper about 12 inches long onto a smooth work surface. Place the dough on top of the waxed paper, then cover it with another piece of waxed paper about the same size. With a rolling pin, roll out the dough to 1/4 inch thick and slowly remove the top piece of paper. Slice the dough with a butter knife into oblong shapes about the width of your middle finger. Use a metal spatula to lift the fingers onto an ungreased cookie sheet, making sure you leave about 1 inch in between each finger. To give fingers an old and knotted appearance, bend some of them sideways at the knuckles. Use slivered almonds for each fingernail. Place baking sheet in the oven for 12 to 15 minutes. Then remove with potholders and transfer the cookies with the metal spatula to a wire rack to cool.

CARMELIZED BROWNIES

1 pkg. chewy brownie mix (recommended: Duncan Hines)
4 T. butter
1 c. chopped pecans
1 c. light brown sugar

Preheat oven to 350* F. Prepare brownie mix according to package directions. Pour batter into greased 13 X 9-inch pan. Melt butter in small saucepan. Add pecans and sugar and cook, over medium heat, stirring frequently, until sugar dissolves. Drizzle caramel mixture over brownie batter and bake until a toothpick can be inserted and withdrawn cleanly, 25 to 30 minutes.

FRUIT AND NUT BARS

Makes 8 bars

1 cup all-purpose flour
1/2 cup quick-cooking oatmeal, uncooked
11/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
2/3 cup firmly packed light brown sugar
1 teaspoon vanilla
2 eggs
2 Golden Delicious apples, cored and finely chopped (11/2 cups)
1/2 cup chopped dried apricots
1/2 cup dried cranberries or raisins
1/2 cup chopped pecans

Preheat oven to 375 degrees. Grease a 9-inch square baking pan.

In medium bowl, combine flour, oatmeal, cinnamon, baking powder and salt; set aside.

In large mixing bowl with electric mixer, beat butter, sugar and vanilla until fluffy. Beat in eggs, one at a time, until well-combined. Scrape down sides of bowl, add flour mixture, and beat on low until smooth batter forms. Stir in apples, apricots and cranberries or raisins.

Spread batter in pan; top with pecans and bake 30 to 40 minutes or until center is firm and golden brown. Cool in pan. With serrated knife, cut into 8 bars.