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Preheat oven to 375˚F. In a mixing bowl beat butter and peanut butter with electric mixer set to medium speed for 30 seconds or until blended. Add 1/2 cup flour, sugars, egg, baking soda and baking powder and vanilla. Beat until thoroughly combined. Add remaining flour and continue blending until all is well combined.
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Preheat oven to 350˚F. Cream together the butter, shortening, granulated sugar, and brown sugar. Add the egg and vanilla and maple extracts and beat until light and fluffy. Sift together the flour, baking soda, and salt and, with the mixer motor on low, gradually add to the creamed mixture.Fold in the chocolate chips and pecans.
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Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.; Combine flour and salt in a medium bowl and set aside.; Heat butter in a small saucepan over medium heat, constantly stirring (for about 5 minutes) until it turns light brown.; Pour browned butter immediately into a large mixing bowl to stop the browning process and cool for about 15 minutes.
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Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper. Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed. Transfer to the prepared baking sheets, 1 inch.
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This andouille-stuffed and bacon-wrapped pork loin is full of bold flavors and simple to prepare. It is a faculty potluck favorite. This recipe may be prepared ahead, covered, refrigerated and baked before the faculty meeting or potluck to provide a wonderful, warm entree.—Judy Armstrong, Prairieville, Louisiana.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Add oats and 1 cup pecans; beat until combined. Cover and refrigerate for 1 hour. Preheat oven to 350°. Line baking sheets with parchment paper.
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Preheat the oven to 375˚ F and grease two cookie sheets. In a large bowl, thoroughly cream the shortening, sugar and vanilla. Add the egg and beat until fluffy. Stir in milk. In a separate bowl, sift the dry ingredients. Mix the dry into the wet ingredients. Divide the dough in half, wrap in plastic wrap, and chill for at least 1 hour.
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The best way to cook these is to melt the butter in the pan with the Cajun spices to let them cook a little, releasing all their flavor. Keep the heat on medium and nestle the onions into the warmed butter, allowing each side to cook for a few minutes on either side. 20. Cajun Pan Fried Brussels Sprouts.
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Preheat oven to 350 degrees. In a large mixing bowl, combine the oatmeal, flour, sugar and salt until well-incorporated. Place the butter over high heat until quite hot to the touch and then pour.
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Cover and refrigerate 2 hours or overnight. Preheat oven to 350°. Line baking sheets with parchment paper. Set aside. Roll dough into 32 (1-inch) balls; place 2 inches apart on prepared pans. Press 1 pecan half into each ball. Bake until edges are golden brown, 12 to 14 minutes. Let cool on pans 5 minutes. Transfer to wire racks, and let cool.
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Instructions. Preheat oven to 350 degrees. Crack egg into a small bowl and scramble to break up the yolk, set aside. Toast macadamia nuts in a small saucepan on the stove-top for a few minutes on medium-low heat, stirring often, then remove to a small bowl and set aside. Add coconut to the same heated pan and toast over medium-low heat for a.
