crimmus sweets

been in the kitchen this weekend making goodies for crimmus – here are a few recipes

Sugared Pecans

2 cups shelled pecans
1/2 cup sugar
dash salt

Put pecans, sugar and salt in a heavy skillet. Over medium heat, stir mixture constantly until sugar melts and turns a rich golden color. Transfer nut mixture to waxed paper and let cool slightly, then separate nuts.

Satsuma Curd (or lemon, or lime – this recipe was in the TP a couple weeks ago)

6 large egg yolks
1 cup sugar
1/2 cup fresh satsuma (or lemon, or lime) juice
1 stick unsalted butter, softened and cut into small pieces

Combine egg yolks, sugar and juice in saucepan on medium low heat. Cook stirring constantly until mixture thickens. Remove from heat and stir in the butter chunks until melted. Transfer mixture to a bowl and cool slightly. Place a piece of plastic wrap directly on surface of mixture to prevent a skin from forming. Chill for about and hour in the refrigerator, then put into closed container.

M&M cookies

1 cup brown sugar packed
1/2 cup granulated sugar
1 cup shortening (or butter)
2 eggs
1 1/2 teaspoon vanilla
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 – 12 oz package M&M candies (I messed up and got M&M chocolate covered almonds, and those worked fine – next batch I am going to use the dark chocolate M&M’s if I can find them)

Cream sugars, shortening, eggs and vanilla. Sift flour, baking soda and salt, then add flour mixture to creamed mixture. Stir in 1/2 cup M&M’s, and reserve the rest to decorate the tops. Drop mixture by teaspoon on ungreased cookie sheet. Decorate tops of cookies with remaining M&M’s. Bake at 375 degrees for 10-12 minutes. Makes 5-6 dozen cookies.

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~ by maringouin on Sunday, December 16, 2007.

One Response to “crimmus sweets”

  1. Thanks for the pecan recipe….I have a freezer full from my aunt’s trees in New Mexico.

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