Sunday, May 26, 2019

Easy No Bake Cookies

brown eyed baker

I found this recipe on facebook from Brown Eyed Baker
I decided to add coconut and raisins and nutella and peanut butter to this recipe.

Easy No Bake Cookies

1/2 cup butter
2 cups white sugar
1/2 cup milk
4 tablepsoons cocoa powder
Pinch of salt
1/4 cup peanut butter
1/4 cup nutella
1/4 cup coconut
1/4 cup large raisins
2 1/2 cups  quick cooking oatmeal

1. In saucepan boil butter, white sugar, salt and cocoa powder for 2 minutes.

2. Remove from heat.

3. Stir in the peanut butter, nutella, coconut, raisins and vanilla extract until smooth, then stir in the oats.

4. Use cookie scoop and drop onto wax paper to cool.  Once cool store in air tight container.


Deep Dish Pecan Pie

I made a deep dish pecan pie.  The recipe came from the Genius Kitchen
This recipe turned out really well.  The pastry recipe came from Martha Stewart
It was the first time I used the food processor to make the crust.  I was very pleased how it turned out.

Deep Dish Pecan Pie

 Pie Crust


1 1/4 cups unbleached flour
1/2 teaspoon sugar
2 to 4 tablespoons ice water
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces

1.  In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not over mix.

2. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days)

 3. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough)

  4.  Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

Pecan Filling

1 cup sugar
1 1//2 cup corn syrup
4 eggs
1/4 cup butter
1 1/2 teaspoon vanilla
1 1/2 cups halved pecans

 In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.

In a large bowl beat eggs lightly and very slowly pour the cooled syrup mixture into the eggs, stirring constantly.
Pour this mixture through a fine strainer to ensure no lumps.
Stir in butter, vanilla and pecans into egg mixture and pour into prepared pie pan.
Bake at 350 degree oven for 45 to 60 minutes or until set.



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