PECAN STICKY BUNS
Steps:
- In the bowl of a stand mixer fitted with a dough hook, mix together the flour, sugar, yeast, and salt; set aside.
- In a small saucepan, add the milk, water, and butter and cook over medium heat until the butter has melted and the mixture is between 120°F and 130°F, if it's too hot, allow it to cool until it reaches this zone.
- Add the milk mixture to the flour mixture while mixing on low speed until fully combined. Increase speed and knead the dough for 5 minutes. The dough will be smooth and elastic but will still look as though it is sticking to the sizes but should pull away easily with a rubber spatula.
- Transfer the dough to a large bowl greased with non-stick spray and flip it once so the side of the dough that first was on the bottom is now on the top and has cooking spray on it so it doesn't stick. Cover with plastic wrap and proof for 15 minutes, the dough should just about double in size in that time.
- Plop the dough out onto a lightly floured surface and use a lightly floured rolling pin to roll the dough into a large rectangle about 12x14-inches in size.
- While the dough is proofing, add all of the topping ingredients to a small saucepan and cook over medium heat, stirring frequently, until the butter has melted.
- Pour the mixture into a greased 9x13-inch baking pan and set aside.
- Melt 4 tablespoons of sugar and use a pastry brush to brush the butter onto the dough leaving a small border around the edge.
- Sprinkle the butter with the cinnamon, nutmeg, and light brown sugar and start rolling the dough up as tightly as possible starting from one of the shorter ends.
- Once fully rolled up, use dental floss to loop around the roll and cross the ends to slice through the dough. You can also use a very sharp chef's knife, but dental floss will give these rolls the best shape. I like to cut the ends of the dough off and cut 12 rolls that are about 1-inch thick.
- Arrange the rolls on top of the pecan mixture and cover with plastic wrap and proof for an additional 15 minutes.
- Preheat the oven to 375°F and bake the rolls for 25 to 30 minutes. The tops should be golden brown in color when done.
- Allow the buns to cool in the pan for 5 to 10 minutes before running a paring knife around the edges of the pan and inverting onto a serving dish and enjoying. Then come back and leave a review and rating!
Nutrition Facts : Calories 549 kcal, Carbohydrate 77 g, Protein 8 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 42 mg, Sodium 287 mg, Fiber 4 g, Sugar 42 g, ServingSize 1 serving
CHEWY PECAN PIE BARS
This is one of my husband's favorite recipes, and he suggested I send it in. I've been making these pecan pie bars for many years. -Judy Taylor, Shreveport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Pour butter into a 13x9-in. baking pan. In a large bowl, combine the next 6 ingredients; mix well. Stir in pecans. Spread over butter. , Bake 30-35 minutes. Remove from oven. If desired, immediately dust with confectioners' sugar. Cool before cutting.
Nutrition Facts : Calories 180 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 75mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
BROWN SUGAR AND PECAN STICKY BUNS
Make these delicious treats ahead of time and serve these sticky, sweet buns for breakfast or brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 6
Steps:
- On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day).
- Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans, and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into two jumbo muffin pans or a 9-by-13-inch baking pan.
- Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm.
Nutrition Facts : Calories 561 g, Fat 37 g, Fiber 2 g, Protein 6 g
BROWN SUGAR PECAN BEARS
Provided by Food Network Kitchen
Categories dessert
Time 4h5m
Yield about 70 cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, baking powder and salt in a small bowl. Beat the brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg, then the vanilla until completely combined, scraping the bowl as necessary. Add the flour mixture and mix on medium-low speed until completely incorporated, about 1 minute. Divide the dough in half, then pat or roll each piece into 1/4-inch thick sheets between pieces of plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
- Position 2 oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
- Working with 1 piece of dough at a time, remove the plastic wrap and transfer the dough to a piece of parchment paper. Place a second piece of parchment on top and roll out the dough between the parchment to 1/8-inch thick, being sure to smooth out any creases. Cut out 20 to 22 bears by pressing a 2 3/8-inch bear cookie cutter into the dough, sliding a small offset spatula underneath the cutter and dough and lifting to release from the paper. Place the bears on one of the prepared baking sheets about 1 inch apart. (If the dough becomes too soft, put it in the freezer to firm up a little so it is easier to work with.) Reserve the dough scraps wrapped in plastic at room temperature.)
- Place a pecan between the arms of each bear and fold the arms up around the pecan to make it look like the bear is hugging the nut (the arms may crack at the shoulder; that's okay as long as they sit on the nut). Put the baking sheet in the freezer to firm up, 10 minutes. Repeat with the second piece of dough, adding the scraps to the reserved scraps to roll later. After 10 minutes, take the first baking sheet out of the freezer to bake it and put the second baking sheet in to chill.
- Bake, 1 baking sheet at a time, rotating it 180 degrees halfway through, until the cookies are beginning to become golden at the edges but are still slightly soft to the touch, 14 to16 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack to cool completely, about 10 minutes. The cookies will firm as they cool.
- Knead together the reserved scraps and reroll, chilling if necessary; repeat the forming, chilling and baking process until all the dough has been used.
- Melt the milk chocolate in a microwave-safe bowl in the microwave at 30-second intervals, stirring between each interval, about 2 minutes total. Use a toothpick to draw chocolate eyes, noses, ears and feet on the bears. Alternatively, put the melted chocolate in a resealable plastic bag, snip off a corner and pipe the features onto to cookies. Let the chocolate set completely before serving, about 30 minutes.
BROWN SUGAR PECAN STICKY BARS
Make and share this Brown Sugar Pecan Sticky Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*.
- Generously grease 9x13 pan or coat with nonstick spray.
- In a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. In a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- Add the egg and vanilla and beat until well blended. Fold in the pecans and coconut.
- Turn out mixture into the baking pan, spreading to the edges.
- Bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
- Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
- Bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn.
- Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
- Return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
- Remove from the heat and stir in the vanilla.
- Immediately spread the topping evenly over the still warm crust.
- Let stand until completely cooled.
- Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off.
- Store in an airtight container for up to 1 week or freeze for up to 1 month.
- If freezing, leave the slab whole, then cut into bars, when partially thawed.
Nutrition Facts : Calories 257.4, Fat 15.6, SaturatedFat 6.7, Cholesterol 32.5, Sodium 78, Carbohydrate 28.8, Fiber 1.4, Sugar 19, Protein 2.5
BROWN SUGAR BARS
This recipe was on top of a shoebox full of recipes my grandmother had clipped from magazines. I remember these fondly -- always coupled with a glass of cold milk. Full of old-fashioned flavor!
Provided by Aunt Willie
Categories Bar Cookie
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour an 8" baking pan.
- Sir together butter and brown sugar.
- Add egg and stir until blended.
- Combine flour, baking powder and salt.
- Add to brown sugar mixture, mixing well.
- Add vanilla extract and chopped pecans and stir.
- Pour into the greased and floured pan.
- Bake at 350 degrees for 30-35 minutes.
- Cool in pan.
- When cool, cut into bars and dust with powdered sugar.
Nutrition Facts : Calories 612.8, Fat 36.2, SaturatedFat 22.3, Cholesterol 144.4, Sodium 666.1, Carbohydrate 70, Fiber 0.6, Sugar 53.2, Protein 4.1
STICKY PECAN PIE BARS
These bars are a knock-off of the famed pecan pie. It is an easy version since it starts with cake mix which forms the crust of the bars. This is topped with the traditional corn syrup and brown sugar combination and lots of pecans. Recipe from The Cake Mix Doctor by Anne Byrn.
Provided by Lorraine of AZ
Categories Bar Cookie
Time 55m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Set aside an ungreased 13- x 9-inch baking pan.
- Place the cake mix, melted butter and egg in a large mxing bowl. blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl several times. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2 inch up the sides of the pan, smoothing it out. Place the pan in the oven.
- Bake the crust until it just begins to brown, 20 minutes. Remove pan from oven and set aside. Leave oven on.
- Meanwhile, prepare the filling. Place the corn syrup, brown sugr, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the same beaters (no need to wash) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with a rubber spatula, and fold in the pecans until well distributed.
- Pour the filling over the baked crust and spread with the spatula so that the filling covers the entire surface. Return pan to oven.
- Bake the bars until the crust is golden brown and the filling just starts to set, 22-25 minutes. Remove the pan from the oven and place on a wire rack to cool, 30 minutes.
- Cut into 24 bars. Remove the bars from the pan with a metal spatula and serve.
- Bars may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.
Nutrition Facts : Calories 221.8, Fat 11.9, SaturatedFat 3.4, Cholesterol 37, Sodium 194.4, Carbohydrate 28, Fiber 0.9, Sugar 14.6, Protein 2.4
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PECAN PIE BARS {NO CORN SYRUP!} – WELLPLATED.COM
From wellplated.com
4.2/5 (6)Calories 370 per servingCategory Dessert
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Grease an 9x13-inch pan or line with parchment paper leaving an overhang on the sides to lift the finished bars out. Set aside.
- Make the crust: in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter and granulated sugar on medium high speed, until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the eggs and the vanilla, just until incorporated.
- In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping as soon as the flour disappears. Transfer the dough to the prepared pan. Press it evenly into the pan, building it up on the sides all the way around by about 1-inch. The dough will be very sticky, so if it clings to your hands, use a sheet of plastic wrap to press it down and avoid sticking. The crust will seem fairly thick, but go with it. Bake the crust for 15 minutes, until it is set but not yet browned. If it puffs up unevenly in the center, use the tines of a fork to prick it lightly on the surface. Set aside to cool.
- While the crust cools, prepare the filling: in a large, heavy-bottomed saucepan, combine the butter, maple syrup, brown sugar, and lemon zest. Cook over low heat, stirring the mixture with a wooden spoon, until the butter is melted. As soon as the butter melts, increase the heat to a boil. Boil for 3 minutes (set a timer!) then remove from the heat.
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