INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS
Provided by Christin Mahrlig
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter six (1 1/4 cup) ramekins and place on a baking sheet
- In a large bowl, mix peaches, sugar, lemon juice, and vanilla extract. Divide peach mixture among ramekins.
- In a medium bowl, combine flour, oats, brown sugar, and salt. Add butter, and rub it into the flour mixture using your fingers. Stir in toffee bits and pecans. Sprinkle over peaches.
- Bake until bubbly and light brown, about 40 minutes. Serve warm with ice cream.
CRUNCHY PECAN-TOFFEE COOKIES
Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
- Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
- Move the bowl to the refrigerator and chill for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
- Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
- Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g
PEACH CRISP WITH TOFFEE, PECANS & AMARETTO
Adapted from Nick's Bar & Fish House, New Buffalo, Michigan (published in Bon Appetit, August 2010). Serve with vanilla ice cream.
Provided by swissms
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine peaches, sugar, amaretto, orange juice, orange zest, and lemon zest. Toss to coat. Let stand at room temperature 30 minutes, tossing occasionally.
- Preheat oven to 350°F
- Place toffee bits, pecans, flour, and butter in a food processor. Using on/off turns, process topping until moist clumps form.
- Divide peach mixture among six 1 1/4-cup ramekins. Place ramekins on baking sheet. Sprinkle topping over peaches in ramekins, dividing equally.
- Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.
- Cool slightly. Serve with vanilla ice cream.
INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS
Categories Fruit Dessert Bake Peach Pecan Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For filling:
- Preheat oven to 350°F. Place six 1 1/4-cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.
- For topping:
- Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. Stir in toffee and pecans; sprinkle over filling.
- Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.
APPLE, PEAR AND CRANBERRY CRISP WITH TOFFEE PECANS AND CINNAMON ICE CREAM
Steps:
- For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt. Add the cubed cold butter and mix until crumbly.
- Chill until ready to use. Store leftover topping in the freezer.
- For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl. Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger. Add the cranberry sauce and toss until thoroughly combined
- For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes. Spread on a half-sheet pan and leave until cooled.
- For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils. Remove from the heat and allow the mixture to steep for about 20 minutes. Remove and discard the cinnamon sticks.
- Reheat the cream mixture. Whisk together the egg yolks. Then slowly whisk the cream mixture into the egg yolks by the ladleful. Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes.
- Strain the mixture and divide among six 2- to 4-ounce small ramekins.
- To assemble the crisp: Preheat the oven to 325 degrees F.
- Grease six 6-ounce brulee dishes with butter. Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them. Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes.
- Let cool until just warm, 20 to 30 minutes. Top with the toffee pecans and serve with the cinnamon creme anglaise.
TOFFEE PECAN BARS
Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. -Dianna Croskey, Gibsonia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.
Nutrition Facts : Calories 179 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 112mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
TOFFE, PECAN, AND PEACH CRISPS
Steps:
- Place first 6 ingrediants in large bowl; toss to coat. Let stand azt room temp 30 min, tossing occasionally Preheat oven to 350. Place toffee bits and next 3 ingrediants in processor. Using on/off turns, process topping until clumps form.Divid peach mixture equally between 6 1 1/4 C ramekins. Place ramekins on baking sheet. Sprinkle topping over peaches. Bake crisps until juices bubble thickly and topping is crisp, about 1 hour. Cool slightly. Serve with ice cread.
More about "toffe pecan and peach crisps food"
INDIVIDUAL TOFFEE, PECAN AND PEACH CRISPS RECIPE - BON …
From bonappetit.com
4/5 (1)Servings 6
- Preheat oven to 350°F. Place six 1 1/4-cup ramekins or custard cups on large baking sheet. Mix peaches, sugar and lime juice in large bowl to blend. Divide filling among ramekins.
- Whisk flour, brown sugar and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. Stir in toffee and pecans; sprinkle over filling.
- Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.
HOW TO MAKE PEACH-PECAN CRISP - THE PIONEER WOMAN
From thepioneerwoman.com
BON APPéTIT RSVP REDUX AUGUST: TOFFEE PECAN AND …
From eatlivetravelwrite.com
PEACH PECAN CRISP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PECAN TOFFEE SQUARES RECIPE - PILLSBURY.COM
From pillsbury.com
PEACH CRISP - MADE WITH FROZEN PEACHES - TOPPED WITH STREUSEL
From showmetheyummy.com
INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS - SIDE DISH RECIPES
From fooddiez.com
EASY PEACH CRISP RECIPE WITH OATS PECAN TOPPING - CUBES N …
From cubesnjuliennes.com
TOFFEE, PECAN AND PEACH CRISP | PEACH CRISP, FRUIT DESSERTS, DESSERTS
From pinterest.co.uk
PEACH PECAN CRISP – RAVE ABOUT FOOD
From raveaboutfood.com
TOFFEE, PECAN, AND PEACH CRISPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FOODCOMBO
BUTTER TOFFEE WITH PECANS RECIPE - COOKING WITH JANICA
From cookingwithjanica.com
HEALTHY PEACH CRISP WITH OAT TOPPING AND PECANS
From hoorahtohealth.com
INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS | RECIPE | PEACH CRISP ...
From pinterest.ca
BEST EVER PEACH CRISP - THE STAY AT HOME CHEF
From thestayathomechef.com
TOFFEE, PECAN, AND PEACH CRISPS RECIPE - BON APPéTIT
From bonappetit.com
PEACH CRISP WITH A BROWN SUGAR, OATMEAL, PECAN CRUMBLE
From foodtasia.com
PEACH CRISP WITH PECANS - PURECANE
From purecane.com
HEALTHY PEACH CRISP - EATING BIRD FOOD
From eatingbirdfood.com
PEACH PECAN CRISP & “THAT” SOUP - STEVEN AND CHRIS - CBC.CA
From cbc.ca
{FROM THE MAGS} TOFFEE, PECAN, AND PEACH CRISPS
From offthemeathook.com
INDIVIDUAL TOFFEE, PECAN AND PEACH CRISPS | RECIPE | TOFFEE CRISP ...
PEACH CRISP - ONCE UPON A CHEF
From onceuponachef.com
10 BEST BUTTER TOFFEE PECANS RECIPES | YUMMLY
From yummly.com
PEACH CRISP (USING FRESH, CANNED OR FROZEN PEACHES)
From christinascucina.com
INDIVIDUAL TOFFEE PECAN AND PEACH CRISPS RECIPE
From friendseat.com
TOFFEE, PECAN AND PEACH CRISPS – NANA'S RECIPES
From recipes.connorbowen.com
PERFECT PEACH CRISP WITH OAT-PECAN STREUSEL - PETIT APRON
From petitapron.com
INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS | RECIPE | PEACH CRISP ...
From pinterest.co.uk
COOKERY ART - INDIVIDUAL TOFFEE, PECAN AND PEACH CRISPS
From cookbook.rin.ru
INDIVIDUAL TOFFEE, PECAN AND PEACH CRISPS | RECIPE | PEACH CRISP, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love