CityView Magazine

36 November 2023 Whip cream and powdered sugar on medium high until stiff peaks form. Frost cake with whipped cream and top with additional pecans if desired. Refrigerate at least 2 hours before serving. To serve, slice the cake and drizzle each slice with about 2 tablespoons fresh cream before serving. PECAN PIE COOKIES ey're pecan pie on the go on your post- dinner walk to burn some calories. Or to take to the couch for a cozy nap. Recipe by Holly Nilsson at spendwithpennies.com. Ingredients: • 1 prepared single-pie crust, homemade or from the dairy section • 2 tablespoons butter, melted • ½ cup pecans chopped • ⅓ cup packed brown sugar • ¼ cup corn syrup • 2 eggs • ⅛ teaspoon salt • ¼ cup semisweet or milk chocolate chips for decorating Instructions: Preheat oven to 400°. Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stovetop over medium- low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding.) Remove from heat and set aside. Unroll dough and using a 3-inch cookie cutter, cut out circles. Gently fold about ¼ inch up on the edges. Spoon 1 tablespoon of the pecan mixture into each circle. Place on a parchment-lined pan and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack. Place chocolate chips in a small plastic bag. Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set. DERBY BARS TV chef Paula Deen says this recipe's name comes from the fact that she first made these handheld treats for a Kentucky Derby party. Recipe from Paula Deen magazine. Ingredients: • 2 cups all-purpose flour • ½ cup granulated sugar • ½ teaspoon salt • ½ cup butter, cut into tablespoons • 1 cup firmly packed brown sugar • 1 cup dark corn syrup • ½ cup butter, melted • 4 large eggs • 2 tablespoons bourbon • 2 cups chopped pecans • 1 cup semisweet chocolate morsels Instructions: Preheat oven to 350°. Line a 13-by-9-inch baking pan with aluminum foil, letting excess extend over sides of pan; spray foil with nonstick cooking spray. In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Press mixture firmly into bottom of prepared pan. Bake for 15 to 18 minutes or until lightly browned. In same large bowl, whisk together brown sugar and next 4 ingredients until combined. Stir in pecans and chocolate; pour over prepared crust. Bake for 30 to 40 minutes or until center is set. Let cool completely. Using excess foil as handles, remove from pan before cutting into bars. Store in an airtight container for up to 5 days. PECAN PIE COOKIES DERBY BARS

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