Posts Tagged ‘dessert’

Vanilla Chip Maple Cookies (7 doz)

February 5th, 2010 by tucsonbb

B&B Recipes: Maple Cookies

  • 1 cup shortening
  • 1/2 cup butter or margarine (softened)
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp. maple flavoring
  • 3 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 cups white chocolate chips
  • 1/2 cup chopped pecans
  • 1/4 cup butter or margarine (softened)
  • 4 cups confectioners’ sugar
  • 1 tsp maple flavoring
  • 4-6 tbs. milk
  • 3 1/2 cups pecan halves
  1. Pre-heat over to 350 degrees. Cream the shortening, butter & Brown sugar.
  2. Add eggs, one at a time, beating well after each addition.
  3. Beat in the vanilla & maple flavoring.
  4. Combine the flour & baking soda & gradually add to creamed mix.
  5. Stir in the white chips & pecans.
  6. Drop by rounded tbs. 2″ apart onto ungreased baking sheets.
  7. Bake for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
  8. Cream butter & confectioners’ sugar.
  9. Beat in maple flavoring & enough milk to achieve spreading consistency.
  10. Front cooled cookies & top each with a pecan half.

1/2 pear with yogurt topping & prickly pear syrup (serves 1-2)

February 5th, 2010 by tucsonbb

B&B Recipes: Pear with Prickly Pear Syrup

  • 1 bartlett pear
  • About 1/2 -1 cup granola of your choice
  • About 1 cup vanilla flavored yogurt
  • About 1/3 cup prickly pear syrup (Cheri’s Desert Harvest)
  • Mint leaf for garnish

Directions: Slice pear in half lengthwise. Cut off stem and crown at other end. Scoop out a shallow area along with seeds and core, Fill scooped out area with granola. Bake at 300 degrees for about 30-40 minutes or until a fork enters the pear easily. Place on small serving plate, top with vanilla yogurt, and drizzle with chilled prickly pear syrup. Garnish with mint leaf at the side.

Raisin & Pecan Stuffed Pears (4 servings)

February 5th, 2010 by tucsonbb

B&B Recipes: Raisin & Pecan Stuffed Pears

  • 4 Bartlett pears, ripe & firm
  • 1/4 cup raisins
  • 3 tbs. finely chopped walnuts or pecans
  • 2 1/2 tbs. sugar
  • 1 tbs. lemon juice
  1. Preheat the over to 350 degrees.
  2. Core pears from the bottom, leaving the stems intact.
  3. If a pear isn’t flat, cut a thin slice off the bottom.
  4. Combine raisins, nuts, sugar, & lemon juice in small bowl & mix.
  5. Fill the cavity of each pear, dividing the raisin mix equally.
  6. Place pears upright in a deep baking dish.
  7. Mix the water & corn syrup & pour over pears.
  8. Cover dish with foil & bake for about 1 hour until the pears are easily pierced with a fork.(time will depend on the ripeness of the fruit, so check every 15 minutes)
  9. Serve upright on a place or in a fruit dish and drizzle the sauce in the baking pan over the top of each pear.

Pineapple-Banana Bake with Pecans (serves 8)

February 5th, 2010 by tucsonbb

  • 6 bananas
  • 1 20-oz. can pineapple chunks
  • 1/4 cup melted butter
  • 1/4 tsp. mace
  • 1/4 tsp. ground cinnamon
  • 3/4 cup brown sugar
  • 1/4 cup raisins
  • 1/2 cup pecans coarsely chopped
  • 2 2/3 cups vanilla yogurt
  • 4 strawberries for garnish
  1. Pre-heat over to 425 degrees.
  2. Slice bananas into 1/2″ angled slices and place in a greased 9×9″ baking dish.
  3. Drain pineapple chunks & arrange over bananas.
  4. Combine rest of ingredients except for yogurt & strawberries and spoon over the banana/pineapple mix.
  5. Bake for 15 minutes or until heat through completely.
  6. Serve in compote dish & top with 1/3 cup yogurt and 1/2 Strawberry.
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