PECAN MIX RECIPES

Steps:

• Preheat the oven to 350°F (180°C). For the tart shells, beat the butter and cream cheese in a Classic Batter Bowl until well blended. Add the flour; mix until a soft dough forms. Using the Small Scoop, shape the dough into 1" (2.5-cm) balls. Place the dough balls into the ungreased cups of the Mini Muffin Pan. Dip the Mini Tart Shaper in the flour, and press into the dough with even pressure until the dough rises slightly above the rim of the pan.For the filling, place the butter in a Small Batter Bowl; microwave on HIGH for 30 seconds or until melted. Stir in the brown sugar, egg, and vanilla. Finely chop the pecans using the Food Chopper; add them to the batter bowl contents and mix well.Using the scoop, fill each tart shell with a level scoop of the filling (do not overfill). Bake for 20-25 minutes or until the cookies are light golden brown. Remove the pan from the oven, and let the cookies cool in the pan for 3 minutes. Remove the cookies from the pan to a Stackable Cooling Rack and let them cool completely. Sprinkle with powdered sugar, if desired.

Steps:

• I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat :)
• In a large mixing bowl add eggs and slightly beat.
• Add everything but the bread and pecans. Mix well until it is combined really good.
• Fold in bread and half the pecans.
• Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!
• Preheat oven to 350 degrees. Prepare a 9x13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want :)
• Pour everything into your prepared baking dish.
• Top with remaining pecans.
• Pop in the oven and bake for 60 minutes.
• RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.
• Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished.
• Remove from oven.
• While still hot, pour half the rum sauce over the top. Letting it get down between the pudding and sides of baking dish.
• Let sit for 15 minutes and pour more sauce over it. You judge how much of the sauce you want - some or all it is up to you. I use it all, lol.
• Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.