Glazed Caramel Apple Pecan Pinwheel Cookies Just A Pinch Food

APPLE PECAN CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 325°
• In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy.
• In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
• Add vanilla, mix well.
• Stir in apples and pecans.
• Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
• Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.

CARAMEL PECAN COOKIES

Steps:

• For crust:.
• Grease a 9 x 13 baking pan, then line with foil, leaving 2 inch overhang on both ends. Then grease foil.
• Mix flour, baking powder, and salt in small bowl.
• Beat together butter and sugar in large bowl at medium to high speed with mixer until pale and fluffy, about 3-5 minutes.
• Beat in egg and vanilla.
• Reduce to low speed and add flour mixture and mix until just combined.
• Press dough evenly onto bottom of prepared baking pan, if necessary use plastic wrap on top of dough to prevent sticking to fingers.
• Chill until firm about 20 minutes.
• While crust chills, preheat oven to 375 degrees.
• Bake crust until golden brown, about 30 minutes.
• Cool on rack for about 20 minutes and prepare topping.
• For Topping:.
• Cook sugar in heavy saucepan over moderate heat, undisturbed until it begins to melt.
• Continue to cook, stirring occasionally with fork, until sugar is melted to deep golden caramel.
• Tilt pan and carefully pour in cream - caramel will harden and steam vigorously.
• Cook over moderately low heat, stirring, until caramel is dissolved.
• Remove from heat and stir in butter, vanilla, salt, and pecans.
• Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes.
• Cool completely about 2 hours or so.
• Run heavy knife under hot water, wipe dry, then cut confection into 2 inch triangles, diamonds, or squares.

FUDGY PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. In a small bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture. , Roll dough between two sheets of waxed paper into a 12x10-in. rectangle; transfer to a baking sheet. Refrigerate 30 minutes. , In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Stir in walnuts, milk and vanilla. Remove top sheet of waxed paper; spread dough with filling. Using waxed paper to shape dough, roll up tightly jelly-roll style, starting with a long side. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks.

CARAMEL PECAN COOKIES

Steps:

• In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
• Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
• Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
• Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

PECAN COOKIES WITH CARAMEL GLAZE

Steps:

• Preheat oven to 300 degrees.
• In a bowl combine flour, soda and salt and mix well. Set aside.
• In a large bowl cream sugar and butter with an electric mixer until it forms a grainy paste. Scrape down the sides of the bowl.
• Add eggs one at a time mixing well after each.
• Add vanilla, and beat at medium speed until soft and lumpy.
• Add the flour mixture and chopped pecans just until combined.
• Drop rounded tablespoons of dough 2 inches apart onto and ungreased cookie sheets.
• Place 1 whole pecan in center of each cookie.
• Bake 23-25 minutes or until cookie edges begin to brown lightly.
• Transfer immediately to cool, flat surface.
• CARAMEL GLAZE: Melt caramels with the cream in a small saucepan over low heat. Stir with a spoon until smooth and remove from heat.
• Drizzle cooled cookies with the caramel glaze in desired pattern.

APPLE PINWHEELS

Steps:

• In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved. Set aside., Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. , Combine the apples, pie spice and remaining sugar; sprinkle over dough to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. rolls; place in a greased 13-in. x 9-in. x 1-in. baking dish. Pour syrup over rolls., Bake at 350° for 20-25 minutes or until golden brown. Serve warm.

CARAMEL PECAN COOKIES

Steps:

• Combine flour, soda and salt, if using; set aside.
• Beat together butter and both sugars, until well blended.
• Mix in egg, half and half and vanilla.
• Blend in flour mixture until smooth.
• Stir in, by hand, Rolo candies, pecans and chocolate chips (if using).
• Wrap and chill dough, at least an hour before baking (not part of the original directions but I prefer to do this).
• Drop dough by tablespoon onto silpat or parchment lined baking sheets (necessary because of the caramel, trust me!).
• Bake at 350°F for 10-13 minutes until edges are golden brown and center is still slightly soft.

COCONUT VANILLA GLAZED PECAN COOKIES BY FREDA

Steps:

• Preheat Oven @ 375 degrees. Spray cookie sheet with no stick PAM spray. Mix together Bread mix, Add Butter, Blend with fork or Pastry blender. Mix till coarse crumbly mixture
• Add Flavoring, & egg, Mix well. Stir in Coconut and half an half (or egg-nog,) stir til soft dough forms.
• On Lightly floured surface, pat dough out to 1/2" thickness, cut with 2" round or square, cookie cutter, Place on pam sprayed cookie sheet.
• BAKE; 12-16 min, or til light golden brown. Cool 2-4 min then remove from cookie sheet. Cool another 10 min.
• GLAZE; in a small bowl mix all the glaze ingredients, adding enough milk or nog to desired consistency, Blend until smooth and no lumps. spread glaze over cookies. TOPPING; Immediately sprinkle glazed tops with coconut and pecans. These not only look pretty but these taste wonderful.

VANILLA-GLAZED APPLE COOKIES

Steps:

• Preheat oven to 400°. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and milk. Combine the flour, baking soda, nutmeg, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in walnuts, apple and raisins., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until edges begin to brown. Remove to wire racks., In a small bowl, combine the confectioners' sugar, butter, vanilla, salt and enough milk to achieve drizzling consistency. Drizzle over warm cookies.

CARAMEL APPLE PECAN COFFEE CAKE

Steps:

• Cream shortening and l/2 cup butter: gradually add 2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
• Combine 3 cups flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon half of batter into a greased and floured 13- x 9- x 2-inch baking pan. Arrange apple slices over batter. Spread remaining cake batter evenly over top.
• TOPPING:
• Combine 1/2 cup flour, 1/2 cup sugar, and cinnamon, mixing well. Cut in 3 tablespoons butter with a pastry blender until mixture resembles coarse meal; stir in chopped pecans. Sprinkle mixture evenly over batter. Bake at 350° for 55 minutes. This cake should be a darker brown around edges in order to be done. Cool completely.
• Mix drizzle & drizzle over top of cake.