Pecan Cakes

Pecan Cakes
(can be frozen up to one month)

Ingredients:
1 C butter, softened
1 1/2 C granulated sugar
2 1/2 tsp. baking powder
1 tsp vanilla
1/2 tsp salt
3 eggs
2 1/4 C all-purpose flour
1/2 C pecans, toasted and ground
1 1/4 milk
powdered sugar
fresh raspberries
fresh mint leaves

Directions:
Preheat oven to 350 degrees. Grease and flour twenty-four 2 1/2 inch muffin cups; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually beat in granulated sugar until combined, scraping sides of bowl occasionally. beat in baking powder, vanilla, and salt. Add eggs, one at a time, beating well after each addition. In another large bowl combine flour and pecans. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Evenly spoon batter into prepared muffin cups. Bake for 15-18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans. Cool completely on racks. Before serving, sprinkle with powdered sugar and garnish with raspberries and mint leaves.

(Recipe from: Better Homes and Gardens: Celebrate the Season 2008)

Pecan Squares

Pecan Squares

4 eggs
One 1 pound light brown sugar
1 1/2 C all-purpose flour
1/2 tsp. baking powder
1 tsp. vanilla extract
1 1/2 C chopped pecans

Preheat oven to 350 degrees. Spray a 13X9 inch pan with vegetable oil cooking spray and dust with flour. In a medium bowl, beat eggs with a whisk. Stir in the brown sugar until smooth. Pour into the top of a double boiler. Cook the mixture over simmering water for 20 minutes, stirring constantly, until it reaches the soft boil stage on a candy thermometer, 240 degrees. Let cool for 5 minutes. Sift the flour and baking powder together. Stir into the cooked mixture. Add the vanilla and pecans and stir until combined. (The batter will be thin.) Pour the batter into the prepared pan and place the pan in the oven. Bake for 12 minutes. Allow to cool completely in the pan before cutting into pieces. Store in the refrigerator in an airtight tin.

(Recipe: Paula Deen Celebrates!)