Desserts:

Pecan Sticks

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To make frosting easier to spread, add small amounts of cold water to frosting if needed. This is a super decadent treat of a dessert. Worth all the effort of a beautiful presentation for any occasion.

Ingredients

1/2 cup unsalted butter
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup 1 or 2 percent milk; do not use fat free
3/4 cup finely chopped pecans
1-1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder

Brown sugar frosting:
1/2 cup no-salt butter or margarine, not low fat
1 cup packed light brown sugar
1/4 cup 1 or 2 percent milk
1-3/4 cups powered sugar
1 teaspoon pure vanilla
1/2 cup finely chopped pecans

Instructions

Preheat oven to 350 degrees. Grease finger-roll/corn stick pan/muffin pan and set aside. Using electric mixer, cream butter and sugar in a large bowl. Add eggs and vanilla, beating until well mixed. Stir in milk and pecans. In a separate bowl, sift together flour, salt and baking powder. Add flour mixture to creamed mixture, beating thoroughly. Spoon batter into greased pans, filling 3/4 full. If using standard-cup muffin pans, fill only 1/2 full. Bake at 350 degrees for 20 minutes. Remove pans and cool on a rack. When cool, ice with brown sugar frosting. Makes 18 to 22 sticks.

Brown sugar frosting: Combine butter or margarine with brown sugar in a medium saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. (Stirring is essential, wards off burning ingredients) Boil 2 minutes, lightly stirring. Add milk slowly, lightly stirring. Boil an additional 3 minutes, no stirring. Remove from heat/stove. Sift powered sugar over mixture in pan and beat until smooth with an electric mixer. Add vanilla and pecans and stir gently.

Kay B. Schriefer
Moline