OT: Big surprise from grandson plus recipe - Pecan Crispies

[Guest guest]

Last night the husband person and I went to the stores to do a little

Christmas/Yule/Yule shopping and our grandson stayed home. I had told him to

fix dinner for himself since I would cook for us once we were home.

 

When we got home, not only was the kitchen cleaned and the living room

vacuumed, he had made a vegetarian dinner for us. He made Brussels sprouts

using one of the recipes from this list, candied carrots from my personal recipe

book, boiled new potatoes in jackets with butter and snipped parsley, and

biscuits. How's that for a surprise? Not bad for a 14 year old.

 

Oh yes, and for dessert he made another batch of Pecan Crispies.

 

Pecan Crispies

2 egg whites, room temperature

1 cup pecans, chopped

3/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour

 

Preheat oven to 250* F. Well butter and flour three cookie sheets. Using

mixer, whip egg whites until stiff peaks. While still beating, add vanilla

extract, then add sugar a little at a time. Mix flour and chopped pecans

together. Stop once all the sugar is in and the mixture has again reached stiff

peaks. Fold in the flour/pecan mixture.

 

Drop by generous teaspoons onto the baking sheet (small, one bite cookies).

Space an inch or so apart, since they will spread out a little. Bake for about

an hour or less, or until they are lightly browned. (Ovens vary so much and

mine is very hot. You know your oven best.)

 

Remove from cookie sheet and put on wire rack to cool. Store in air-tight

containers.

 

These are chewy and very good. The original recipe had them baked at 350 for

20 minutes and the pecans as halves but that was way too hot, way to short a

baking (despite half of them overcooking on the bottom), and the nuts way too

big.

 

Jeanne in GA

 

 

 

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[Guest guest]

Oh Jeanne,

I think you need to give him an email address for the

group so he can join and ask us questions and feel

like the big chef his is turning into. That is so

sweet!

Donna

--- treazure noname <treazured wrote:

 

> Last night the husband person and I went to the

> stores to do a little Christmas/Yule/Yule shopping

> and our grandson stayed home. I had told him to fix

> dinner for himself since I would cook for us once we

> were home.

>

> When we got home, not only was the kitchen cleaned

> and the living room vacuumed, he had made a

> vegetarian dinner for us. He made Brussels sprouts

> using one of the recipes from this list, candied

> carrots from my personal recipe book, boiled new

> potatoes in jackets with butter and snipped parsley,

> and biscuits. How's that for a surprise? Not bad

> for a 14 year old.

>

> Oh yes, and for dessert he made another batch of

> Pecan Crispies.

>

> Pecan Crispies

> 2 egg whites, room temperature

> 1 cup pecans, chopped

> 3/4 cup granulated sugar

> 1/2 teaspoon vanilla extract

> 1/2 cup all-purpose flour

>

> Preheat oven to 250* F. Well butter and flour

> three cookie sheets. Using mixer, whip egg whites

> until stiff peaks. While still beating, add vanilla

> extract, then add sugar a little at a time. Mix

> flour and chopped pecans together. Stop once all

> the sugar is in and the mixture has again reached

> stiff peaks. Fold in the flour/pecan mixture.

>

> Drop by generous teaspoons onto the baking sheet

> (small, one bite cookies). Space an inch or so

> apart, since they will spread out a little. Bake

> for about an hour or less, or until they are lightly

> browned. (Ovens vary so much and mine is very hot.

> You know your oven best.)

>

> Remove from cookie sheet and put on wire rack to

> cool. Store in air-tight containers.

>

> These are chewy and very good. The original recipe

> had them baked at 350 for 20 minutes and the pecans

> as halves but that was way too hot, way to short a

> baking (despite half of them overcooking on the

> bottom), and the nuts way too big.

>

> Jeanne in GA

>

>

>

> Looking for last minute shopping deals? Find them

> fast with Search.

>

> [Non-text portions of this message have been

> removed]

>

>

 

 

We gotta stop smokin', stop, stop. I mean cigarette smoking.

Jimi Hendrix, Midnight Lightning

 

 

______________________________\

____

Never miss a thing. Make your home page.

http://www./r/hs

[Guest guest]

Can I borrow your grandson for a day or two??!!!!

 

How incredibly sweet!!!

 

 

 

On 12/15/07, treazure noname <treazured wrote:

>

> Last night the husband person and I went to the stores to do a little

> Christmas/Yule/Yule shopping and our grandson stayed home. I had told him to

> fix dinner for himself since I would cook for us once we were home.

>

> When we got home, not only was the kitchen cleaned and the living room

> vacuumed, he had made a vegetarian dinner for us. He made Brussels sprouts

> using one of the recipes from this list, candied carrots from my personal

> recipe book, boiled new potatoes in jackets with butter and snipped parsley,

> and biscuits. How's that for a surprise? Not bad for a 14 year old.

>

> Oh yes, and for dessert he made another batch of Pecan Crispies.

>

> Pecan Crispies

> 2 egg whites, room temperature

> 1 cup pecans, chopped

> 3/4 cup granulated sugar

> 1/2 teaspoon vanilla extract

> 1/2 cup all-purpose flour

>

> Preheat oven to 250* F. Well butter and flour three cookie sheets. Using

> mixer, whip egg whites until stiff peaks. While still beating, add vanilla

> extract, then add sugar a little at a time. Mix flour and chopped pecans

> together. Stop once all the sugar is in and the mixture has again reached

> stiff peaks. Fold in the flour/pecan mixture.

>

> Drop by generous teaspoons onto the baking sheet (small, one bite

> cookies). Space an inch or so apart, since they will spread out a little.

> Bake for about an hour or less, or until they are lightly browned. (Ovens

> vary so much and mine is very hot. You know your oven best.)

>

> Remove from cookie sheet and put on wire rack to cool. Store in air-tight

> containers.

>

> These are chewy and very good. The original recipe had them baked at 350

> for 20 minutes and the pecans as halves but that was way too hot, way to

> short a baking (despite half of them overcooking on the bottom), and the

> nuts way too big.

>

> Jeanne in GA

>

>

> Looking for last minute shopping deals? Find them fast with Search.

>

>

[Guest guest]

Oh my goodness that is amazing, not just that he was able to do all of this

but that he had the motivation/inclination to do so – you must be so proud

of your son!

 

Carolyn

 

_____

 

 

On Behalf Of treazure noname

15 December 2007 15:29

 

OT: Big surprise from grandson plus recipe -

Pecan Crispies

 

 

 

Last night the husband person and I went to the stores to do a little

Christmas/Yule/-Yule shopping and our grandson stayed home. I had told him

to fix dinner for himself since I would cook for us once we were home.

 

When we got home, not only was the kitchen cleaned and the living room

vacuumed, he had made a vegetarian dinner for us. He made Brussels sprouts

using one of the recipes from this list, candied carrots from my personal

recipe book, boiled new potatoes in jackets with butter and snipped parsley,

and biscuits. How's that for a surprise? Not bad for a 14 year old.

 

Oh yes, and for dessert he made another batch of Pecan Crispies.

 

Pecan Crispies

2 egg whites, room temperature

1 cup pecans, chopped

3/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour

 

Preheat oven to 250* F. Well butter and flour three cookie sheets. Using

mixer, whip egg whites until stiff peaks. While still beating, add vanilla

extract, then add sugar a little at a time. Mix flour and chopped pecans

together. Stop once all the sugar is in and the mixture has again reached

stiff peaks. Fold in the flour/pecan mixture.

 

Drop by generous teaspoons onto the baking sheet (small, one bite cookies).

Space an inch or so apart, since they will spread out a little. Bake for

about an hour or less, or until they are lightly browned. (Ovens vary so

much and mine is very hot. You know your oven best.)

 

Remove from cookie sheet and put on wire rack to cool. Store in air-tight

containers.

 

These are chewy and very good. The original recipe had them baked at 350 for

20 minutes and the pecans as halves but that was way too hot, way to short a

baking (despite half of them overcooking on the bottom), and the nuts way

too big.

 

Jeanne in GA

 

---

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