Recipes

[Lcv]

Watching today's qvc2,trying to find pecan recipe she did today

[deepwaterdotter]

In case you cannot find this recipe, these pecan bars are divine:

Crust:

12 tbsps softened butter

1/2 cup brown sugar

2 cups flour

1/4 tsp salt

Filling:

12 tbsp melted butter

1 1/2 cups brown sugar

1/2 cup maple syrup

3 tbsp heavy cream

1/4 tsp salt

3 eggs

2 1/2 cups chopped pecans

Make crust:  Beat butter and sugar with electric mixer until creamy.  Mix in flour and salt until crumbly.  Press into bottom of 9x13" foil-lined and greased baking pan.  Bake at 350 degrees for 10 minutes.

Whisk together melted butter, sugar, syrup, cream, salt, and eggs in big bowl.  Stir in pecans.  Evenly pour over crust.  Bake for 20-25 minutes at 350 degrees until edges are set, but middle is still a little jiggly.  Let cool completely before cutting.

[Nightowlz]

Who made it? Did they say the recipe would be posted on Facebook or some place else?

[Lcv]

Mary deangelis on qvc2

[Nightowlz]

@Lcv 

Someone on Facebook asked for the recipe. I will check to see if it's there again tomorrow.

[grandma2pkmh]

@Lcv   It's on her Instagram page this morning.

[QPrincess]

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@deepwaterdotter wrote:

In case you cannot find this recipe, these pecan bars are divine:

Crust:

12 tbsps softened butter

1/2 cup brown sugar

2 cups flour

1/4 tsp salt

Filling:

12 tbsp melted butter

1 1/2 cups brown sugar

1/2 cup maple syrup

3 tbsp heavy cream

1/4 tsp salt

3 eggs

2 1/2 cups chopped pecans

Make crust:  Beat butter and sugar with electric mixer until creamy.  Mix in flour and salt until crumbly.  Press into bottom of 9x13" foil-lined and greased baking pan.  Bake at 350 degrees for 10 minutes.

Whisk together melted butter, sugar, syrup, cream, salt, and eggs in big bowl.  Stir in pecans.  Evenly pour over crust.  Bake for 20-25 minutes at 350 degrees until edges are set, but middle is still a little jiggly.  Let cool completely before cutting.

Thanks for your recipe. I might be making these for Thanksgiving.

---

[Nightowlz]

It's now posted on Mary's FB page.

@Lcv 

[cherry]

this is just like my old aunties recipe for pecan tassies  except her's had raisins in them

Ingredients

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup all-purpose flour
• FILLING:
• 1 large egg, room temperature
• 3/4 cup packed brown sugar
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• Dash salt
• 2/3 cup finely chopped pecans, divided

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Directions

• In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.
• Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups.
• For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans.
• Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.
  Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

Nutrition Facts1 cookie: 242 calories, 16g fat (7g saturated fat), 48mg cholesterol, 131mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 3g protein.