The holiday edition of the Barnes & Conti Newsletter is usually a “Virtual Feast” where we share our favorite holiday recipes.
Marketing Manager Grace Boone treated us to this tray of sweets (pictured above) at our holiday party last week. She’s an avid baker and this year, made Pecan Pie Bars (lower right), Bourbon Balls (lower left) and Chocolate-Dipped Coconut Macaroons (top center). You can find the recipe for the Bourbon Balls in the 2007 Holiday Newsletter, and Grace is kind enough to share the other recipes here. Happy Baking and Happy Holidays! The recipe appears after the jump.
- 1-1/2 cups all-purpose flour
- 1/4 cup white sugar
- 1/2 cup butter (softened and at room temperature)
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup light corn syrup
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 tablespoon and 1-1/2 teaspoons butter, melted but cool
- 1 teaspoon vanilla extract
- at least 1-1/2 cups (1 bag) chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C). Grease the sides and bottom of one 9×13 inch pan.
2. In a large bowl combine the flour, 1/4 cup sugar, margarine or butter and salt until the mixture resemble coarse crumbs. Press firmly into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 20 minutes.
4. In a large bowl stir the eggs, corn syrup, sugars, melted butter and vanilla until blended. Stir in the chopped pecans.
5. Spread the filling evenly over the hot crust. Bake at 350 degrees F (175 degrees C) for 25 minutes or until set. Let cool before slicing. Will cut easier if completely cool, then remove from pan and cut on cutting board. Makes 18-24 bars depending on size.
Recipe adapted from www.allrecipes.com
- 1 pkg. (14 oz.) BAKER’S ANGEL FLAKE Coconut (5-1/3 cups)
- 2/3 cup sugar
- 6 Tbsp. flour
- 1/4 tsp. salt
- 4 egg whites
- 1 tsp. almond extract
1. Preheat oven to 325 degrees. Grease (and flour – but I don’t) baking sheets. Combine coconut, sugar, flour, and salt. Then add egg whites and almond extract.
2. Drop mixture by tablespoonfuls onto prepared cookie sheets. Bake 20 minutes or until edges are golden. Remove from baking sheets and allow to cool completely on wire racks.
3. Melt 2 cups semi-sweet or milk chocolate chips. Dip 1/2 of each cooled cookie into melted chocolate and allow to cool (you can cool quickly in freezer – takes about 30 minutes)
Recipe from Kraftfoods.com
What are your favorite holiday recipes? Please share them here.