| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
16 |
Servings |
INGREDIENTS
| 4 |
oz |
Unsweetened chocolate |
| 10 |
tb |
Unsalted butter |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Extra large eggs |
| 1 1/4 |
ts |
Pure vanilla extract |
| 1 |
c |
Unbleached flour |
| 2 |
ts |
Hot ground red chile |
| 1 |
pn |
(generous) salt |
| 1 |
c |
Carmelized pecans: |
| 1/4 |
c |
Water |
| 2 |
tb |
Sugar |
| 1 |
c |
Coarse chopped pecans |
| 1 |
tb |
Hot ground red chile |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Preheat oven to 350. Generously butter and lightly flour 9x13 in. baking
pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir
well and let cool a few minutes. Beat mixture w/ a wooden spoon until
blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter
until well blended. Stir in flour, ground chile, and salt until just mixed.
Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30
minutes.
Carmelized Pecans: In a small skillet, combine the water and sugar and stir
over med. heat for 2 minutes. Add pecans and stir well with a wooden
scraper as the water evaporates. After 3 or 4 minutes, add thee ground
chile and the salt and toss well to coat the pecans evenly. Continue
stirring for a few minutes longer until all the water has evaporated,
pecans are coated, and pan is dry. Turn nuts onto waxed paper or plate to
cool.
Becky <boyle@nevada.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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