Mrs. Fields(™) Pecan Pie Brownies

Today I have a secret recipe for a rich and decadent dessert from Mrs. Fields.  This yummy treat is a combination of pecan pie and fudgy brownies.  Everyone is going to love it when you bake these at home.  

Enjoy!


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New Secret Recipe  
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Mrs. Fields(™) Pecan Pie Brownies
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1/2 cup Vegetable Shortening
1/2 cup Brown Sugar
2 tablespoons Molasses
2 tablespoons Dark Karo Syrup
2 Egg Yolks (beaten)
1 1/2 cups Flour
1 teaspoon Vanilla
1/4 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 cup Pecan Pieces
16 Pecan Halves
1 tablespoon Dark Karo Syrup (for pecan halves)

Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside.

Beat shortening with brown sugar until creamy. Add molasses, 2 tablespoons dark Karo syrup, and pecan pieces, blend. Beat in egg yolks and vanilla. Measure flour, add baking powder, baking soda, and salt. To batter slowly mix in dry ingredients until all ingredients are blended well.

Place in a 8″x 8″ greased baking pan. Top batter with arranged pecan halves that have been mixed with the dark Karo syrup.

Place baking pan in a preheated oven at 350 for 25 – 30 minutes. (if glass baking dish is used bake at 325 for 25 – 30 minutes)

16 servings.

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Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Mrs. Field’s(™) Cranberry White Chocolate Cookies

Today I have a secret recipe for a yummy cookie served at Mrs. Field’s.  There’s nothing quite like a fresh-baked warm cookie.  This recipe will show you how to make Mrs. Field’s cranberry white chocolate cookies.  This cookie combines sweet and tart flavors to create the perfect bite.  Enjoy these with a cold glass of milk.

You can find more secret recipes from Mrs. Field’s on our forum: Go Here

Enjoy!

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New Secret Recipe
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Mrs. Field’s(™) Cranberry White Chocolate Cookies
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 cup (2 sticks) butter, softened
1 1/2 cups brown sugar
1/4 cup granulated sugar
2 eggs
1/4 tsp. vanilla extract
2 3/4 cups all-purpose flour
1 cup rolled oats (not instant)
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/4 tsp. ground cinnamon
1 1/2 cups chopped dried cranberries
1 cup chopped walnuts (I omitted these, we don’t usually put nuts in our cookies)
3/4 cup white chocolate chunks (I used white baking chips)

Preheat the oven to 350 degrees F.

In a large bowl, cream together the butter, sugars, eggs, and vanilla with an electric mixer on high speed.

In another bowl, mix together the flour, oats, baking powder, baking soda, salt and cinnamon.

Stir the dry ingredients into the wet stuff until blended. Stir in the cranberries, walnuts, and white chocolate.

Spoon 1/4 cup portions 2 inches apart onto a nonstick surface (parchment paper, silicone mat, or Release foil [I just greased my cookie sheet, none of that fancy stuff for me]) on baking sheets. Bake for 15 to 18 minutes, or until the edges of the cookies are just beginning to brown – the cookies will still be soft in the center. Allow the cookies to cool for at least 15 minutes before serving.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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PPS- Forward this email to a friend or tell them to sign up here.

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Copycat Mrs. Fields Applesauce Oatmeal Cookies

Mrs. Fields makes the best oatmeal cookies.  I can never get enough of these treats — that is why I bake them at home.  This recipe captures the right amount of sweetness and spice to make these cookies JUST RIGHT!

2 1/2 cups Flour
1 cup Quick oats (not instant)
1/2 teaspoon Salt
1 teaspoon Soda
1 teaspoon Cinnamon
1/4 teaspoon Cloves
2 teaspoons Grated lemon zest
1 cup Dark brown sugar, packed
3/4 cup Butter
1 large Egg
1/2 cup Unsweetened applesauce
1/2 cup Honey
1 cup Fresh apple, peeled and finely chopped
1 cup Raisins

Topping:
1/2 cup Quick oats

Preheat oven to 300 degrees F.
In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside. Cream sugar and butter together in a large bowl using an electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined. Dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden.

Copycat Mrs. Fields Peanut Butter Cookies

I don’t know Mrs. Fields personally, I just know she makes some good cookies!  Mrs. Fields Cookies was founded by Debbi Fields, born 1956 in Park City, Utah. She and her husband started their business in the late 1970s, opening the first of many retail bakeries in Palo Alto, California. Mrs. Fields cookies are now commonly sold across the country in grocery stores and malls.  Honestly though, they are not that hard to make at home, and anything homemade always tastes better!

1/4 Teaspoon salt
1/2 Teaspoon baking soda
2 Cups flour
2 Teaspoons vanilla extract
1 Cup creamy peanut butter
3 Eggs
1 Cup softened butter
1 1/4 Cup granulated sugar
1 1/4 Cup dark brown sugar

Preheat your oven to 300 degrees F.
In a medium sized bowl, combine the flour, baking soda, and salt. Mix together with a wire whisk. In a large bowl, blend the sugars using an electric mixer at medium speed. Add butter and mix until it forms paste. Next, add the eggs, peanut butter, and vanilla extract. Mix at medium speed until the batter becomes light and fluffy. Add the flour mixture and change the mixer to low speed.  Continue until just mixed.
Drop by tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a fork, gently press a crisscross pattern on top of each cookies. Bake for 10-20 minutes until cookies are slightly brown along the edges. Transfer cookies from the pan immediately with a spatula and allow them to cool.