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Cookies & Bars

Butter Pecan Biscotti

Carrie Hall Recipe shared by:
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A crunchy, but not rock hard biscotti that looks so pretty individually wrapped in gift baskets or straight out of the cookie jar with a glass of milk or cup of coffee.

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour
  • Servings: 24 cookies
  • Rating:

Ingredients

  • 1 box Butter Pecan cake mix
  • 1 cup flour
  • 1 stick of butter, melted
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp butter flavor
  • 3/4 cup pecan pieces

Baking Instructions

  1. Preheat oven to 350
  2. Stir together cake mix and flour
  3. Add wet ingredients
  4. Stir well, using hands if necessary
  5. Fold in pecans; dough will be very stiff, almost like playdough
  6. Divide dough into two halves
  7. Roll each half into a log
  8. Place on cookie sheet lined with foil or sprayed
  9. Flatten log to roughly 3 inch width
  10. Bake for 22 minutes
  11. Remove from oven, but leave oven on.
  12. Cool 10 minutes
  13. Slice each log into finger width pieces
  14. Lay on cookie sheet; cut side down
  15. Bake 10-12 minutes or until edges are brown
  16. Cool completely
  17. May glaze or drizzle with white chocolate.

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Tips

To make a cake moist & fluffy

To make a cake moist & fluffy

To make a cake extra moist and fluffy add a pack of instant pudding to the mix (whatever flavor you are baking) and change the ingredients to 2 eggs, 1/2 cup oil & 1 cup water. Makes a nice fluffy & moist cake every time. Cooking time stays about the same... 25 minutes or so for 2 8' rounds.


red velvet cake

red velvet cake

I used powdered buttermilk (5 Tbs. added to 1 1/4 cup of water ) 1/3 cup of soffened REAL butter instead of oil, a 3.4 oz. box of instant pudding along with 1 Tsp. ovf vanilla to the box of Red Velvet cake mix. My pastor had requested one of these cakes and it was such a hit at our church dinner that I have been asked to make it for all the socials we have! WOW, IT BLEW EVERYONES SOCKS OFF!!!





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