Creole Pecan Party Rounds Recipes

NANA'S CREOLE PECAN CAKE BARS

Steps:

• 1. Preheat oven to 300°F Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
• 2. Sift flour, baking powder and salt together in a medium bowl.
• 3. Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
• 4. Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.).
• 5. Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.
• Per bar: 132 calories; 7 g fat (2 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrate; 9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 90 mg potassium.
• Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

CREOLE PECAN CANDY

Steps:

• 1. grease a 8x9 inch cookie sheet with butter or spray
• 2. combine milk,butter,and sugar in medium size saucepan on medium heat..stir ingredients...bring to a boil constantly stirring until candy starts to
• 3. separate from the sides of the pot...put in chopped pecan,salt and vanilla,pour onto greased pan,let cool cut into squares

PARTY RYE ROUNDS

Steps:

• Brown sausage, hamburger, onions together in a large frying pan.
• Melt Velveeta cheese into mixture.
• Spread 1-2 tablespoons on party rye rounds, add tomato, if desired, run under broiler until browned.
• Serve hot.

CREOLE ROASTED PECANS

Steps:

• Stir together first 3 ingredients in a jellyroll pan.
• Bake at 250 for 45 minutes, stirring every 15 minutes.
• Sprinkle with seasoning.
• Store in an airtight container 1 week, or freeze up to 2 months.

CREOLE PECANS

Steps:

• Mix granulated sugar and vinegar in quart jar; add pecans and shake to thoroughly coat nuts.
• Place in shallow baking pan and toast at 250F stirring frequently, until lightly browned.
• Add butter or margarine and seasoned salt to taste, about 1/2 tsp, and toss to coat nuts.
• Continue baking until toasted.
• Cool and store in tight container. Refrigeration keeps them crisp.

CHEDDAR PECAN ROUNDS

Steps:

• 1. Melt butter and put into large bowl. Add seasoning and pecans and mix well. Add the 16oz of freshly shredded Cheddar Cheese to the butter mixture and mix well; add flour and baking powder together and gradually add to cheese mixture. You might have to use your hands to mix all together. Make 4 balls out of the mixture and roll each ball on wax paper making 4 rolls about the sized of a quarter. wrap in the wax paper and freeze. Defrost each roll as needed and cut into 1/8 inch and put on a cookie sheet with quick release foil lined pans. Bake at 350 for 12 minutes.
• 2. This recipe makes alot of cheese rounds but the good part is that you can keep them in the freezer and take out as needed. Enjoy!

BUTTERY PECAN ROUNDS

Steps:

• Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture;mix until combined. Mix in chopped pecans.
• Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.