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Texas Pecan Scones – Recipe of the Week

April 23rd, 2013 by Corey A. Edwards

Recipes

makes 6-8

2 cups flour
1 Tbs baking powder
¼ tsp baking soda
½ cup sugar
¼ tsp salt
1/3 cup butter flavored Crisco

¾ cup buttermilk
¾ cup pecans, chopped

1 each egg
1 tsp water

2 Tbs coarse sugar

Sift and stir dry ingredients together.
Cut in the shortening.
Add buttermilk and pecans. Stir to hold together.

Pat out on a well-floured board and work only lightly, forming a large disc about one inch thick, cut shapes and sizes as desired.

Before baking, brush tops with egg beaten with 1 teaspoon water.

Sprinkle with large grained sugar.

Bake in a preheated 400 degree oven on greased cookie sheets. Bake for about 1minute.

Serve or cool on racks.

Note: The unbaked scones freeze well. Do not brush with egg or sprinkle on the sugar before freezing. Frozen scones take 20 minutes to bake.

Hill Country Bars – Recipe of the Week

April 23rd, 2013 by Corey A. Edwards

32 Bars

Crust:
4 packages graham crackers
2 sticks butter, melted

2 cups shredded coconut
1 cup semi-sweet chocolate chips
1 1/2 cups chopped pecans

1 14oz can sweetened condensed milk

In food processor, finely chop cookies and then add the melted butter.

Remove the crust and press onto a cookie sheet.

Sprinkle the coconut, chocolate chips, and pecans over the crust.

Evenly pour the condensed milk over the entire pan.

Bake @ 350-degrees for 18 minutes or just until the condensed milk starts to tan up.

Let cool and cut into 32 bars (8 x 4).

Eat them all or store them in an airtight container.

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