Page 24 - June 2023 News On 7

TICKLING YOUR TASTE BUDS

CLASSIC PECAN PIE COBBLER
Ingredients: 4 1/2 teaspoons vanilla extract
1 (14.1 ounce) package refrigerated pie crusts, 6 large eggs, lightly beaten
thawed 2 cups coarsely chopped pecans
2 1/2 cups light corn syrup 2 cups pecan halves, for garnish
2 1/2 cups packed light brown sugar (optional)
1/2 cup butter, melted

Directions :
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Unroll one pie crust into the prepared
baking dish. In a large bowl, combine the corn syrup, brown sugar, butter, vanilla extract, and eggs. Stir until well
blended.
Stir in the chopped pecans. Pour the filling over the unrolled pie crust. Top with the second pie crust.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Let cool for 10 minutes before serving. Garnish with pecan halves, if desired.

Rhubarb Cookies Cream Cheese Frosting (optional)
4 oz cream cheese room
Ingredients: temperature
1 cup brown sugar 4 Tbsp butter softened
½ cup butter softened 2 cups powdered sugar
1 large egg 1 tsp vanilla
1 ¾ cups flour 1–3 Tbsp milk as needed
1 tsp cinnamon
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup rhubarb finely diced

Instructions:
Preheat the oven to 375ºF.
In a large bowl, beat brown sugar, butter, and egg together.
Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms. Add diced rhubarb
and mix again.
Using a 1-inch cookie dough scoop, form balls of dough and place them on a greased cookie sheet.
Bake cookies for 12-14 minutes or until baked through.
Allow cooling on cookie sheet for 5 minutes.
Then place on a rack until cool completely before frosting.