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Heritage House Signature Pecan Pie Muffins
Ingredients:
l 1 packed cup light brown sugar
l 1 cup flour
l ¾ cup chopped pecans
l 1 egg
l 1 stick melted butter
Directions:
þ Spray mini-muffin tin with PAM.
þ Mix brown sugar, flour and pecans.
þ Combine with egg & butter in mixing bowl
þ Spoon mixture into muffin tin.
þ Bake at 325° for 18 minutes or until
just turning brown around the edges.  Do
NOT over cook or they will be hard.
þ Let stand 10 minutes in muffin tin before
serving.  If you try to remove them in less
than 10 minutes they won't hold their shape. 
If you wait longer they won't pop out easily
and you'll ruin many trying to dig them out.
þ Yields 24.

Heritage House Hot Fruit Compote

Ingredients:
l 2 cans peaches, drained & cut into bite size pieces
l 2 cans pears, drained & cut into bite size pieces
l 2 cans pineapple chunks
l 1 can apricots, drained & cut into bite size pieces
l 12 to 14 marachino cherries
l 3 Tbs flour
l 1 cup brown sugar
l 1 tsp cinnamon
l 4 Tbs butter
l Devonshire Cream (see recipe)
Directions:
þ Spray 4 qt. baking dish with PAM
þ Add drained & sliced fruit
þ Mix dry ingredients and sprinkle evenly 
over fruit
þ Dot with butter
þ Bake 1 hour @ 325°
þ Allow to cool some, then stir to blend in topping
and to segregate cherries
þ Spoon compote into serving dishes
þ Drizzle back & forth with Devonshire Cream and
top with one of the baked cherries
þ Makes about 12-14 servings
Tips:
Ø Layer prepped fruit in order beginning with
pears on bottom (closest to heat since they take
longer to break down into soft tissue consistent
with rest of fruit ingredients).
Ø Next make a pocket for the cherries (if these are
exposed among the top layers, they will tend to
toughen).
Ø Finally add the pineapple chunks, peaches and
apricots.
Ø You can optionally just use a tablespoon dollop
of Devonshire in lieu of the drizzle, but it is not
as striking a presentation.

French Toast De la Madeleine

Ingredients:
l ¾ of 1 lb. loaf French bread
l 6 oz. cream cheese
l 1 stick of butter
l 9 eggs
l 2 cups heavy cream
l 2 cups milk
l ½ cup of syrup
l ½ tsp. salt
l 2 tsp. vanilla extract
l Cinnamon sugar
l Powdered sugar
Directions:
þ Spray bottom of 9x13 baking dish with PAM.
þ Cube bread into ¾" cubes and put in baking dish.
þ Cube cream cheese and sprinkle over bread.
þ Melt butter and drizzle over bread.
þ Mix eggs, heavy cream, milk, syrup, salt &
vanilla and pour over bread.
þ Mash down with a fork, cover and refrigerate
overnight.
þ Sprinkle heavily with cinnamon sugar for color
before baking.
þ Bake at 350° for 65 minutes or until
golden brown.
þ Allow to cool 6-8 minutes to firm up.
þ Slice and serve with Homemade Syrups.
þ If served à la carte, sprinkle powdered sugar
over the serving plate and serve without syrup.
þ Yields 10 servings.

Heritage House Signature Cookies

Ingredients:
l 1 cup (2 sticks) unsalted butter, room temperature
l ¾ cup firmly packed light-brown sugar
l ¼ cup granulated sugar
l ½ tsp salt
l 1 tsp pure vanilla extract
l 1 large egg, room temperature
l 2 cups all-purpose flour
l ½ tsp baking soda
l 12 ounces semisweet chocolate, coarsely chopped
l 6 ounces white chocolate, coarsely chopped
l 8 ounces pecans, chopped (2 cups)
l 24 perfect pecan halves
Directions:
þ Preheat oven to 375°.
þ Line 2 baking sheets with parchment paper.
þ In bowl of an electric mixer fitted with the paddle
attachment, cream butter and both sugars until light and
fluffy, about 4 minutes.
þ Add salt and vanilla, and mix to combine.
þ Add egg, and continue beating until well combined.
þ In a medium bowl, whisk together flour and baking soda.
þ Slowly add dry ingredients to butter mixture.
þ Mix on low speed until just combined.
þ Stir in chopped pecans and both chocolates.
þ Using an ice-cream scoop or a tablespoon, scoop out
dough, and place about 6 balls on each baking sheet,
about 3 inches apart.
þ Flatten each ball slightly, and gently press a pecan half in
the center.
þ Place baking sheets on 2 center oven racks.
þ Bake 7 minutes & rotate pans between oven shelves.
þ Bake another 6 to 8 minutes or until just brown around
the edges.
þ Remove from oven, and let cool slightly before removing
cookies from baking sheets to cool on wire racks.
þ  Repeat process with remaining dough.
þ Yields 2 dozen large cookies.