Melt In Your Mouth Pecan Puffs Food

PECAN PUFFS II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
• Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.

PECAN MELTAWAYS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

PECAN PUFFS

Steps:

• Preheat oven to 300°.
• Put on some Christmas music.
• Chop pecan in a food processor or by knife.
• Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
• Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
• Bake at 300° 15-20 minutes.
• (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.

GRANDMA'S PECAN PUFFS

Steps:

• Preheat oven to 300°F. Line baking sheets with parchment.
• In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment) cream the butter, sugar and vanilla until light and fluffy.
• On low speed add the flour, salt and pecans; mix until combined.
• Roll into 1-inch balls and place 1-inch apart on prepared baking sheets.
• Bake in preheated oven for 45 minutes or until the bottoms are golden brown.
• Cool 5 minutes then roll in sugar. Cool completely and roll in confectioners sugar again.
• Store in an airtight container at room temperature for 5-6 days.

MELT IN YOUR MOUTH PECAN PUFFS

Steps:

• Heat oven to 300 degrees F.
• Cream butter and sugar; add vanilla.
• Stir in flour and nuts.
• Roll into small (1 inch) balls.
• Bake for 27 minutes.
• Remove from oven, roll in powdered sugar while hot.
• Cool.

SOUTHERN PECAN PUFFS

Steps:

• Thaw pastry sheet at room temperature 30 minute Preheat oven to 400º.
• Mix brown sugar, butter and pecans.
• Unfold pastry on lightly floured surface. Roll into 15"x12" rectangle. Cut into 20 squares (I actually only did 16).
• Press squares into bottoms of muffin tins. Place 1 heaping teaspoon pecan mixture in center of each.
• Bake 12 minutes or until golden.
• Remove from pans. Cool on wire rack.
• Sprinkle with powdered sugar.

MELT-IN-YOUR-MOUTH PECAN ROLLS

Steps:

• In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates.

MELT -IN- YOUR- MOUTH CREAM PUFFS

Steps:

• Popovers: Mix all ingredients in large bowl.
• Half fill greased muffin tins w/ mixture.
• Put in cold oven and set temp to 450 degrees F.
• Bake 15 minutes.
• Reduce heat to 350 degrees F.
• Bake for another 15-20 minutes.
• Test one: make sure it is crispy outside and moist inside.
• Filling: Combine sugar, cornstarch, salt and egg yolks in a bowl.
• Add warm milk slowly to sugar mixture.
• Pour back into a sauce pan and cook over med.
• heat stirring constantly until thickened.
• Add vanilla/melted butter and cool completely.
• Spoon into popovers.
• Cover w/ chocolate sauce and serve.

BUTTERMILK PUFFS

Steps:

• In a deep-fat fryer, or a skillet, heat oil to 375 degrees.
• Sift the flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl.
• Add oil, buttermilk and egg; beat until smooth.
• Drop batter by teaspoonfuls (too large puffs will not cook through) into hot fat.
• Fry only 4-5 puffs at a time until golden brown on all sides.
• Drain on paper towels.
• Glaze the warm puffs, or roll in cinnamon/sugar mixture.