Coffee Pecan Slice Food

PECAN SLICE

Steps:

• Preheat oven to moderate, 180°C. Lightly grease and line an 18 x 28cm slice pan, extending paper 2cm above the edge on the two long sides.
• Process biscuits in a food processor until fine crumbs form. Add melted butter and pulse to combine. Press firmly into pan.
• In a medium saucepan, combine condensed milk, sugar and golden syrup. Stir over low heat for 8-10 minutes, until golden. Blend nuts through mixture and pour over base.
• Bake 8-10 minutes, until golden. Cool in pan on a wire rack. Drizzle with melted chocolate and cut into fingers.

COFFEE PECAN SLICE

Steps:

• Preheat oven to moderate 180 degrees. Brush an 18x27 cm shallow rectangular tin with melted butter or oil. Line with baking paper, extending over two sides.
• Place flour, icing sugar and butter in food processor bowl. Using pulse action, press button for 1 minute or until mixture comes together. Turn out onto a lightly floured surface and knead dough gently for 30 seconds or until smooth. Press into prepared tin and bake for 15 minutes or until it is just golden. Cool completely in tin on a wire rack.
• FOR TOPPING: Combine syrup, cream, sugar, butter, eggs and coffee in a mixing bowl and beat with a wooden spoon until smooth. Add pecans and stir to combine.
• Pour topping onto pastry base and bake for a further 25 minutes, until set. Cool completely in tin. Lift out and cut into squares.

PECAN TOFFEE CAKE

Steps:

• Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.
• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.
• Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').

AMAZING PECAN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
• To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

PECAN SLICE

Steps:

• Preheat oven to 350*.
• Grease an 8 inch square pan.
• BASE.
• Sift together flour, baking powder and salt.
• Cream butter and blend in flour to make a soft dough.
• Spread dough evenly over the base of greased pan.
• Bake for 15 minutes.
• TOPPING.
• In a small saucepan over low heat, melt butter.
• Remove from heat and stir in syrup, brown sugar, beaten egg, vanilla and flour.
• Spread pecans evenly over base.
• Pour topping over pecans.
• Bake an additional 20-25 minutes until topping is set and lightly browned.
• Cool in pan.
• When cool, cut into squares.