Cloudts Pecan Treats Food

PECAN SNACK

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
• Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

PECAN PUFFS

Steps:

• In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in airtight container.

CLOUDT'S PECAN TREATS

Steps:

• Preheat oven to 375° F/190° C.

CHOCOLATE PECAN CRISPY TREATS

Steps:

• Thoroughly grease a 9-by-11-inch pan and set aside.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.
• Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.
• Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.
• Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.

TOASTED GLAZED PECANS

Steps:

• Preheat oven to 350 degrees. Toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes.
• Whisk together egg white, syrup, oil, and salt in a small bowl. Add pecans; toss to coat. Toast on sheet, stirring occasionally, 8 minutes. Let cool completely.

CLOUD PANCAKES

Steps:

• In a medium bowl, combine the egg yolks, cottage cheese, flour, sugar, salt, and cinnamon. Stir to combine.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar, and beat on medium-high speed until stiff, glossy peaks form.
• Whisk 1/3 of the egg whites into the egg yolk mixture to lighten. Gently but thoroughly fold in the remaining whites.
• In a large, nonstick skillet, melt 1 tablespoon butter over medium heat. Drop batter, 1/4 cup at a time, into pan. Cook until golden brown and set, 2 to 4 minutes. Flip pancake, and cook 2 to 4 minutes more. Repeat with remaining batter. Serve immediately, with maple syrup and berries.

CLOUDT'S PECAN TREATS

Steps:

• In a bowl cream together 1 1/2 sticks (3/4 cup) unsalted butter, softened, 3/4 cup granulated sugar, and 3/4 teaspoon salt until the mixture is light and fluffy and beat in 1 large egg plus 2 tablespoons lightly beaten egg. Add 2 3/4 cups all-purpose flour and stir the mixture until it is just blended. Press the mixture evenly into a 15 1/2- by 10 1/2-inch jelly-roll pan, bake it in the middle of a preheated moderately hot oven (375° F.) for 15 to 20 minutes, or until it is golden, and let it cool in the pan on a rack. In a large heavy saucepan combine 1 1/3 cups firmly packed light brown sugar, 1 stick (1/2 cup) unsalted butter, cut into pieces, 1/2 cup honey, and 1/4 cup half-and-half and bring the mixture to a boil over moderate heat, stirring. Stir in 14 ounces (about 3 3/4 cups) pecans, chopped, and let the mixture cool. Spread the pecan mixture evenly over the shortbread base and bake the dessert in the middle of a preheated moderately hot oven (375° F.) for 15 minutes, or until the top is bubbly. Let the dessert cool in the pan on a rack and cut it into pieces about 2 inches square. Makes about 35 pieces.