Pecan Snaps Food

PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE

Steps:

• For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
• Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
• For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
• Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

PECAN SNAPS

Steps:

• Lightly grease a cookie sheet or line with foil.
• In a small bowl stir together brown sugar, melted butter, corn syrup and coffee. Stir in pecan s and flour until combined.
• Drop batter by level teaspoon 3" apart, or a level tablespoon (larger cookies) 5" apart, onto prepared cookie sheet. (Bake only 4 or 5 cookies at a time.) Bake at 350 degrees for 7-8 min.
• for smaller cookies and 8-10 min, for larger cookies.
• or until cookies are bubbly and a deep golden brown.
• Cool cookies on the cookie sheet for 1-2 min.
• or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon.
• when cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack.
• Repeat with remaining cookies, 1 at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 min.
• or until softened.) If desired, carefully brush the top edge of each one with melted semisweet chocolate. (Use a light touch, as the cookies are fragile and will break.) Up to 30 min.
• before serving, in a large mixing bowl beat whipping cream, powdered sugar and espresso powder with an electric mixer on low speed until stiff peaks form.
• Pipe or spoon some of the whipped cream into each cookie. If desired, sprinkle with grated chocolate. - - - - - - - - - - - - - - - - - - NOTES : To make ahead: Bake, shape and cool cookies as directed.
• Arrange in a single layer in a freezer container and freeze for up to 1 month.
• To serve, thaw frozen cookies for 15 min.
• Prepare whipped cream mixture and fill the cookies as directed .

HONEY PECAN SNAPS

Steps:

• In a mixing bowl, cream butter, shortening and sugar until fluffy.
• Add honey, eggs and lemon juice; beat well.
• Combine dry ingredients; gradually add to creamed mixture.
• Fold in pecans.
• Shape into 1-inch balls; roll in sugar.
• Place on un-greased baking sheets.
• Bake at 350 degrees for 12-13 minutes or until golden brown.
• Cool 2 minutes; remove to wire racks.

HONEY SESAME SNAPS

Steps:

• Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
• Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
• Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top.
• Allow to cool slightly, using a sharp knife, cut into pieces.
• Let cool completely, and then break into pieces. Will keep in an airtight container for up to two weeks.