Try this Pecan Cookies with Cranberry Ice Cream and Pumpkin Sauce recipe, or contribute your own.
Suggest a better descriptionPECAN COOKIES: 3/4 cup flour 3/4 cup cake flour 1 cup confectioners sugar 1 cup pecans, toasted and finely chopped 1/2 cup brown sugar 3/4 cup unsalted butter -- softened 1 egg yolk 1 teaspoon vanilla extract PUMPKIN SAUCE: 1/4 small pumpkin, split in half, seeded 1/2 teaspoon nutmeg 1/2 cup maple syrup 1 each cinnamon stick 3 each cloves 1/4 teaspoon turmeric 2 cups cream TO MAKE ICE CREAM: In a sauce pan, combine orange juice, Grand Marnier and star anise; bring to a boil and flame until all the alcohol is burned. Strain into another sauce pan, add remaining ingredients and simmer for about 10 minutes. Strain cranberry skins and freeze, following ice cream freezer TO MAKE PECAN COOKIES: Preheat oven to 325 degrees. Mix first four ingredients and set aside. In a mixer, cream brown sugar and butter; add egg yolk and vanilla; at medium speed add slowly remaining ingredients until incorporated; chill dough wrapped in plastic film. Roll dough on a floured surface to 1/2-inch thick; cut desired shape with a cookie cutter or knife and place them on parchment paper in a sheet pan and cook for 10 to 12 minutes. Keep in an airtight container until serving time. TO MAKE PUMPKIN SAUCE: Blanch pumpkin seeds for 5 minutes in boiling water, then roast them at 400 degrees for 5 minutes with 1 tablespoon of confectioners sugar. Cook pumpkin in oven, meat side down, for 1 hour; remove skin and set aside. In a sauce pan combine cream, maple syrup, nutmeg, cinnamon, clove and turmeric and bring to a boil; strain and blend cream mixture with pumpkin; let cool. Serve 2 ounces of sauce into four plates; place a cookie in the middle and scoop ice cream on top. Garnish with pumpkin seeds and more cookies. Recipe By : David Garrido of Jeffreys, Austin, TX From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 309 | ||
Calories from Fat: 102 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 42mg | 13 % | |
Sodium 48.6mg | 2 % | |
Potassium 170.6mg | 4 % | |
Total Carbohydrate 49.7g | 15 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 49.6g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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