My Wonderful World

W e l c o m e... And Enjoy!

Monday, December 31, 2012

New Years Eve 2012/2013

Wishing Y'all a Happy & Prosperous New Year




We will be enjoying the Evening with a Shrimp Cocktail with a 
Sparkling Moscato wine.  
The Pork Tenderloin will be roasted with garlic and rosemary.  
My Apricot Créme Sauce will be easy since I use Apricot Jam heated until melted 
and then add a tablespoon or two of heavy cream.   So EASY!!

I love brown rice and will make that with sautéd pecans and pimentos.  
The steamed broccoli with be served with a light cheese sauce.  

And here is the Pecan Sandies recipe!!


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Pecan Sandies



1 cup butter
1/2 cup sugar
2 teaspoon water
2 teaspoon almond extract
2 cup flour
1/2 teaspoon baking soda
1 pinch salt
1 cup pecans;  fine chop



Cream 1 cup butter and 1/2 cup sugar. Add 2 teaspoons water and 2 teaspoons almond extract. Sift together 2 cups sifted flour, baking soda and salt.  Add flour mixture to creamed butter and mix to combine. Stir in 1 cup chopped pecans.    Do not overmix.

Chill 1 hour. Form one inch  balls and place on a parchment paper lined baking sheet.  Bake at 325F  for about 20 minutes.  Watch closely and do not let them over brown.   Cool slightly roll in powdered sugar, if desired.

I put my dough on plastic wrap and roll into a log and chill. Easier to slice the chilled cookie dough with a serrated knife.

Note:  The original recipe called for vanilla.   I find the almond extract really adds dimension to the finished cookie flavor.  The vanilla was just too "fragile" for my taste.

Notes:  ©WHStoneman

Yield: 24 servings


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The dough will be a little crumbly...but be patient..it will come together!

I place the dough in plastic wrap.....then...
Roll tight in my plastic cutting boards and secure with a twist tie...(these things are wonderful!)
Refrigerate until firm...about an hour.  

Nice rounds ready for baking. 
After baking...I have to hide them from myself or there won't be any for dessert
 
Bon Appétit and Enjoy 
YOUR Wonderful World!



And the Pork Tenderloin with Apricot Creme Sauce was wonderful 

3 comments:

Gary said...

Mr. Bill,
Truly a meal worth with it’s weight in New Years confetti !!! Wishing you a most wonderful evening of toasting and glass clinking and all the best in the coming New Year, “Happy New Year!!!” – gary

Lucia said...

Great dinner! Happy New Year!!!!

Reeni Pisano said...

Everything looks excellent! Happy New Year!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017