Monday, December 27, 2010

Nita's Famous Pecan Logs

This recipe comes from my grandmother Taylor, and was passed around at her funeral earlier this year. I didn't know she had a famous recipe, and thought I really should try it!

Be warned, however, this recipe is not for the faint of heart. Start two days before you want to have the finished product.

nougat cream center:

3 c. sugar
1 1/3 c. Karo syrup
1/4 c. melted butter
1 c. water
2 egg whites, beaten
1 t. vanilla
1/2 t. salt

Combine 3/4 c. sugar, 2/3 c. Karo, 1/4 c. water. Boil to soft ball stage. Pour syrup over beaten egg whites, and continue beating until slightly cool (about 5 minutes). Make a well in center. Let stand while you make second syrup.

2 1/4 c. sugar
2/3 c. Karo
3/4 c. water

Combine above ingredients and cook over medium heat to 258º. Pour all at once into center of egg white mixture. Beat vigorously until thoroughly mixed. Stir in butter, vanilla, and salt. Beat well.

Let stand, beating occasionally, until very stiff. Press mixture into a well-buttered 9x13 pan. Cover and let stand a day or two refrigerated. Cut into bars and freeze.


2 c. sugar
1 1/4 c. Karo
1/2 t. salt
1 1/2 c. light cream (add 1/2 c. at a time)
1 t. vanilla

Cook sugar, Karo, and 1/2 c. cream, stirring well until it begins to boil. Add another 1/2 c. cream. Cook to 236º. Add remaining 1/2 c. cream and cook again to 236º. Transfer to double boiler to keep hot.

With two forks, roll bar into caramel. Lift out into bowl of chopped pecans. Press nuts onto bar. Cool.

These are delicious and make for an impressive treat, but you do have to work for it!

Monday, December 13, 2010

Peanut Butter Pretzel Chocolate Chip Cookies

Another great recipe from Tasty Kitchen – these were an instant hit with the whole family! The peanut butter is subtle. The pretzels provide the perfect amount of crunch and a nice salty foil for all the sweet. (Nothing ruins a cookie for me like a lack of good salty balance.) I'm sure we will make these again and again.

½ c. butter or margarine (softened)
½ c. shortening
¼ c. creamy peanut butter
¾ c. packed brown sugar
¾ c. sugar
2 eggs
1 t. vanilla
2 ¼. flour
1 t. baking soda
1 t. salt
¾ c. coarsely crushed pretzels
1 ½ c. semi-sweet chocolate chips
Cream together butter/margarine, shortening, peanut butter and both sugars. When light and fluffy and thoroughly combined, mix in one egg at a time. Then mix in vanilla. In a separate bowl, whisk together flour, baking soda and salt. Stir into creamed ingredients in 2 or 3 additions, just until thoroughly combined. Stir in pretzels and chocolate chips.

Bake at 350 degrees for 8-10 minutes, until just browning on the edges and not quite set in the center. Let cool on the baking sheet 2 minutes before removing to a wire rack to cool completely. Makes 3-4 dozen cookies.