Dairy Nut Cake

Today we made Dairy Nut Cake!

1/2C skim milk, 1/3C plain nonfat yogurt, 2T butter, melted, 1 3/4C flour, 1/2t baking soda, 1t baking powder, 1/2C brown sugar, 1 egg, 1C chocolate chips, 1/3C coarsely chopped pecans (1/2″ pieces), 1/3C coarsely chopped lightly salted almonds (3/4″ pieces), 1 1/2C dairy whipped topping

Preheat oven to 350F. Sift together dry ingredients. In separate bowl, beat brown sugar with egg.

Dairy Nut Cake

Dairy Nut Cake

Stir in cooled, melted butter.

Dairy Nut Cake

Stir in yogurt and milk. Blend well.

Dairy Nut Cake

Dairy Nut Cake

Dairy Nut Cake

Dairy Nut Cake

Dairy Nut Cake

Mix in dry ingredients until almost blended.

Dairy Nut Cake

Dairy Nut Cake

Dairy Nut Cake

Fold in chips and nuts until just blended.

Dairy Nut Cake

Dairy Nut Cake

Dairy Nut Cake

Turn into greased 8″ or 9″ round cake pan.

Dairy Nut Cake

Dairy Nut Cake

Bake 30-35 minutes or until light golden. Cool completely. Spread dairy whipped topping on top of cake. Chill 10 minutes.

Dairy Nut Cake

Slice cake.

Dairy Nut Cake

Peanut Butter Pecan Chocolate Chunk Cookies

Today I made Peanut Butter Pecan Chocolate Chunk Cookies!

1/2C butter, ¼t salt, 1/2C crunchy peanut butter, 3/4C sugar, 3/4C dark brown sugar, 2 eggs, 1C flour, ¼t baking soda, 1C chopped pecans, 12 oz semisweet chocolate chunks

Preheat oven to 350F.

PB etc Cookies

Sift together dry ingredients. In separate bowl, cream peanut butter and butter with sugars. Add eggs. Add dry ingredients. Add vanilla. Add chocolate chunks. Drop by Tbs onto parchment-paper lined cookie sheets. Bake 8-10 minutes or until lightly browned.

PB etc Cookies

Praline Butterscotch Bars

Today I made Praline Butterscotch Bars!

This recipe is from the book, “Still Life With Menu” by Mollie Katzen; published in 1988.

I made half the recipe.

1C butter, 3/4C packed brown sugar, 1C coarsely chopped pecans, 2 eggs, 1/2t vanilla, 1 1/2C flour, 2t baking powder, pinch salt

Preheat oven to 350F. Put 4T butter in a rectangular pan and melt in oven. Tilt the pan until evenly distributed. Sprinkle with 1/4C brown sugar and pecans. Set aside. Cream remaining 3/4C butter with 1/2C brown sugar. Add eggs. Stir in vanilla. Sift dry ingredients. Add to butter mixture. Mix well. Spoon over pecans. Gently spread with rubber spatula. Batter will not cover corners completely. Bake 15-20 minutes or until toothpick inserted in center comes out clean.

Pecan Cardamom Pound Cake

Today we made Pecan Cardamom Pound Cake!

This recipe is from the book, “Moosewood Restaurant Book of Desserts” published in 1997.

2C butter, 3C packed brown sugar, 6 eggs, 2t vanilla, 4C flour, 2T cardamom, 1 1/2t cinnamon, 1/2t allspice, 1/2t pepper, 2t baking powder, 1/2C brewed coffee, cooled, 1/2C milk, 1C chopped toasted pecans

Glaze: 1/2C coffee, 3C powdered sugar

Preheat oven to 350F. Grease a tube pan and dust it with flour. Cream butter and brown sugar together. Beat in eggs. Add vanilla. In separate bowl, sift the dry ingredients. Beat half into wet ingredients. Add coffee and beat until smooth. Beat in remaining dry ingredients. Beat in milk. Fold in pecans. Pour into prepared pan. Bake 75-90 minutes or until knife inserted in center of cake comes out clean. Cool 10 minutes before removing from pan. Mix glaze ingredients until barely pourable. Pour on cooled cake.

Cherry Coconut Cookie Bars

Today I made Cherry Coconut Cookie Bars!

This recipe is from “Cooking Pleasures Magazine” December/January 06.

Crust: 1C flour, 1C oats, 1C packed brown sugar, 1t baking soda, 1/2C butter

Filling: 2 eggs, 1C lightly packed brown sugar, 1/2t vanilla, 2T flour, 1t baking powder, 1C coconut, 1C maraschino cherries, drained and coarsely chopped (2 10-oz jars or 1 16-oz jar), 1/2C pecans

I omitted the icing (2T butter, 1/4t vanilla, 1 1/2C powdered sugar, 1T milk)

Preheat oven to 350F. Mix crust ingredients until crumbly. Press into a greased baking pan. Bake 10 minutes. Beat eggs, brown sugar and vanilla together thoroughly. In separate bowl, sift together flour and baking powder. Add to egg mixture. Stir in coconut, cherries and nuts. Spread filling over crust. Bake 25 minutes or until lightly browned.

Cherry Coconut Pecan Pie

Today I made Cherry Coconut Pecan Pie (aka Chewy Cherry Bars)!

This recipe is from Cooking Pleasures Magazine, December/January 06. Instead of making cookie bars, I poured the batter into a store-bought pie shell, and omitted the icing.

2 eggs, 1C brown sugar, lightly packed, 1/2t vanilla, 2T flour,
1t baking powder, 1C coconut, 1C (one 16-oz jar) maraschino cherries, drained and coarsely chopped, 1/2C pecans

Preheat oven to 350F.

Cherry Coco Pecan Pie

Beat eggs, brown sugar and vanilla together thoroughly.

Cherry Coco Pecan Pie

Combine flour and baking powder. Stir into egg mixture. Mix well.

Cherry Coco Pecan Pie

Stir in coconut, cherries and pecans.

Cherry Coco Pecan Pie

Cherry Coco Pecan Pie

Cherry Coco Pecan Pie

Cherry Coco Pecan Pie

Spread evenly over unbaked pie shell.

Cherry Coco Pecan Pie

Bake about 30 minutes or until lightly browned.

Cherry Coco Pecan Pie

Coconut Pecan Pie

Today I made Coconut Pecan Pie!

Adapted from dozens of recipe websites.

1 baked pie shell, 1C sugar, 1C light corn syrup, 2 eggs, 2T butter, melted, 1/2t vanilla, 1C chopped pecans, 1C shredded coconut

Preheat oven to 350 F. Beat eggs with sugar. Add corn syrup. Add melted butter. Blend well. Add vanilla. Blend well. Stir in pecans. Stir in coconut. Pour into pie shell. Bake 30-40 minutes or until set.