You can use all pecans or walnuts if desired, warning these are very addictive!

Yield 1 pound

Ingredients:

1 large egg white

1 tablespoon water

1/2 pound pecans

1/2 pound walnuts

1 cup white granulated sugar

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

Instructions:——————————————–

Preheat oven to 250 degrees F.

Grease a large baking sheet.

In a mixing bowl whisk or beat egg white with water until frothy.

In another bowl combine the sugar with salt and cinnamon.

Ad the nuts to the egg whites and toss to evenly coat.

Transfer/spread onto baking sheet.

Bake in preheated oven for about 1 hour,  stirring every 15 minutes.

These are fairly sweet you may reduce the sugar by 2 tablespoons, the dough also makes a great sticky rolls!

Water milk and egg must be room temperature, you can speed things up place placing the egg in very warm water for 5 minutes

Yield 16 rolls

Ingredients:

1/2 cup warm water (110 degrees F/45 degrees C)

1/2 cup warm milk

1 egg (room temperature)

1/3 cup soft butter

1/3 cup sugar

1 teaspoon salt

3-3/4 cups all-purpose white flour (can use half all-purpose and bread flour)

1 (.25 ounce) package dry yeast

1/2 cup soft butter, divided

Ingredients:—————————————————–

Place the water, milk, egg, 1/3 cup soft butter, sugar, salt, flour and yeast in bread machine pan in the order recommended by the manufacturer.

Select dough/first rise cycle.

When the cycle has finished transfer the dough to a lightly floured surface.

Divide in half cover and let dough rest for 10 minutes.

Roll each half into a 12-inch circle then spread 1/4 cup soft butter over each round.

Cut each circle into 8 wedges.

Starting at the wide end roll up each wedge up gently but tightly.

Place point side down onto lightly greased baking sheet.

Cover with a light clean tea towel and allow to rise for 1 to 1-1/2 hours.

Preheat oven to 375 degrees F.

Bake for about 15 minutes or until golden brown.

This may also be made using a graham cracker crust but chocolate is better…

Plan ahead the pie needs at least 6 hours or more of chilling time I recommend not to slice before the 6 hours or it will not be set enough, make certain to finely chop the chocolate well so it will incorporate into the hot cream…

If your thinking about using 3 cups of milk instead of the 18% or half and half cream I can tell you it won’t be as good, although 1 cup heavy 35% whipping cream with 2 cups milk will work

Servings 8

Ingredients:

You can’t even tell this delicious dessert is fat-free and can use Splenda in place of the sugar

Nutritional facts for one 6-ounce serving without whipped topping:  Calories 120/ Cholesterol 2 mg/ Sodium 151 mg/ Carbohydrate 24 grams/ Fat  small trace

Servings 10 (6-ounce)

Ingredients:

2 cups canned pumpkin puree

1 (12-ounce) can fat-free evaporated milk

3 egg whites

1/2 cup fat-free milk

1-1/2 teaspoons vanilla

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Fat-free whipped topping, optional

Instructions:———————————————–

Preheat oven to 350 degrees F.

Prepare ten 6-ounce ramekins or custard cups then coat with cooking spray, also prepare a 15 x 10-inch baking pan (to hold the cups).

In a large bowl using an electric mixer beat pumpkin puree with evaporated milk, egg whites,  fat-free milk and vanilla until smooth.

Add in sugar (or Splenda) and remaining spices and salt; mix until well combined.

Spoon into the ramekins, then place all the ramekins on the baking sheet.

Bake in preheated oven for 40-45 minutes or until a knife inserted in the midle comes out clean.

Cool on wire rack then refrigerate until serving.

Garnish with fat-free whipped topping if desired.

Warning; if you are not prepared to eat half or more of these bars then don’t make these… they are that good, and easy too!

Yield one (11 x 7-inch pan)

Ingredients:

3/4 cup white sugar

1/4 cup brown sugar, packed

2 teaspoons vanilla

3 tablespoons butter, cubed

1 cup corn syrup (can use light or dark)

1 cup smooth peanut butter

6 cups Kelloggs Rice Krispies cereal

Instructions:—————————————————-

Lightly grease an 11 x 9-inch pan (can use a 13 x 9-inch pan).

In a large microwave-safe bowl combine the first 6 ingredients; microwave on high until melted and smooth, removing 2-3 times to stir.

Immediately add in cereal and mix with a wooden spoon until combined.

Transfer/spread into prepared pan then using lightly oiled finger press down into the pan.

Cool then refrigerate.

Slice into desired size bars

Notes from our test kitchen; if using frozen do not thaw the pie shell and place onto a baking sheet, a 4-cup volume pie shell must be used or use two 2-cup pie shells and reduce baking time to 30-35 minutes

This pie may be made up to a day in advance and refrigerated

Servings 8-10

Ingredients:

1 unbaked (9-inch) 4-cup volume deep-dish pie shell

1-1/3 cup butterscotch baking chips

3/4 cup light corn syrup

3 large eggs, room temperature

1 tablespoon all-purpose flour

1/4 teaspoon salt

1-1/2 cup pecan halves, coarsely chopped

sweetened whipped cream

Instructions:——————————————————-

Preheat oven to 350 degrees F.

In a microwave-safe bowl melt 1-1/3 cups butterscotch baking chips on HIGH for about 1 minute; remove and stir until smooth (you may need to return to microwave for another few seconds).

To the melted baking chips add in the corn syrup, eggs, flour and salt; beat on medium speed until smooth and well combined.

Mix in the chopped pecans.

Pour mixture into prepared pie shell.

Place the pie plate onto a baking sheet.

Bake 40-45 minutes or until a knife inserted into the center comes out clean (if the pie is browning too quickly cover with foil).

Cool on a wire rack at room temperature for 2 hours, then refrigerate for 1 hour or until serving time.

Before serving cut into slices and dollup sweetened whipped cream over each slice or for a nicer presentation pipe the whipped cream around the outside of the pie.

A delicious moist cinnamon cake baked on top of buttery brown sugar apples, this is best served warm topped with vanilla ice cream

Serving 9

Ingredients:

1/2 cup very soft butter

1 cup light brown sugar

2 tablespoons heavy whipping cream (no substitutes except for evaporated milk)

2 small apples, peeled and thinly sliced

CAKE:

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup shortening

3/4 cup sugar

1 large egg

1-1/2 teaspoons vanilla

1/2 cup milk

Instructions:————————————————–

Preheat oven to 350 degrees F.

Grease an 8-inch square baking pan.

In a medium bowl combine the soft butter with  brown sugar and 2 tablespoons heavy cream; mix until well combined.

Spread over the bottom of the baking pan.

Arrange the apple slices over the brown sugar mixing (overlapping the apples is okay).

For the cake; in a small bowl combine the flour with baking powder cinnamon and salt.

In a medium bowl beat shortening with 1 cup sugar, egg and vanilla until smooth and well combined.

Beat in the flour mixture alternately with milk.

Pour over the apples.

Bake for about 35-40 minutes or until the cake is done.