Pecan Recipes | January, 2005

Alabama Pecan Meringues

  • 1 cup Pecan Valley Pecan Pieces
  • 1 tablespoon flour
  • 1 tablespoon corn starch
  • 2 large egg whites
  • 1 pinch salt
  • 1 cup light brown sugar; firmly packed
  1. Preheat oven to 350ºF.
  2. Chop the nuts medium fine. Mix the nuts, flour and cornstarch in a small bowl.
  3. Beat the egg whites until stiff, adding sugar gradually. Fold in the flour/nut mixture.
  4. Drop by spoonfuls onto parchment paper.
  5. Bake in preheated oven for about 18 to 20 minutes then remove cookies to a wire rack and cool to room temperature.
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Bill’s Special Edition of Texas Pecan Pie

1 9-inch pie shell; unbaked
3 eggs; slightly beaten
1 dash sea salt
1 cup granulated sugar
1 teaspoons all-purpose flour; heaping
2 teaspoons cornmeal
½ cup Karo Light Corn Syrup
½ cup Karo Dark Corn Syrup
½ cup unsalted butter/margarine; melted
1 pinch sea salt
1 teaspoon vanilla extract
1 teaspoon butternut extract
1½ cups Pecan Valley Pecan Pieces
Whipped cream

1. Preheat oven to 350ºF.
2. Sprinkle pecan pieces evenly over bottom of pie crust.
3. In a large mixing bowl mix beaten eggs, salt, sugar, flour, cornmeal, Light and Dark Corn Syrup, melted butter until smooth. Pour into pie crust.
4. Bake in a preheated oven for 1 hour or until filling is almost set. If pie begins to brown too quickly before filling is set, place piece of aluminum foil over pie to retard further browning. (It should jiggle a little.) Cool completely before cutting.
5. Serve with generous amounts of whipped cream.

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Butter Pecan Squares

½ cup unsalted butter; softened
½ cup light brown sugar; firmly packed
1 egg
1 teaspoon vanilla extract
¾ cups all-purpose flour
2 cups Hershey’s Milk Chocolate Chips; divided
¾ cups Pecan Valley Pecan Pieces; divided

1. Preheat oven to 350ºF. Grease 8-inch-by-8-inch-by-2-inch or 9-inch-by-9-inch-by-2-inch square pan
2. In a small mixer bowl, cream butter, sugar, egg and vanilla until light and fluffy.
3. Blend in flour. Stir in 1 cup chocolate chips and ½ cup pecans. Spread into prepared pans.
4. Bake in a preheated oven for 25 to 30 minutes or until lightly browned. Remove from oven. Immediately, sprinkle with remaining 1 cup chips.
5. Let stand 5 to 10 minutes or until chips soften; spread evenly. Immediately, sprinkle with remaining ¼ cup pecans; press gently onto chocolate. Cool completely. Cut into squares.

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Caramel Pecan Apple Pie

2 9-inch pie crusts; unbaked
6 cups apples; peeled and sliced
¾ cups granulated sugar
¼ cup all-purpose flour
¼ teaspoon sea salt
2 tablespoons unsalted butter or margarine
⅓ cup caramel ice ceam topping
3 tablespoons Pecan Valley Pecan Pieces

1. Preheat oven to 425ºF.
2. In large bowl, combine apples, sugar, flour and salt. Toss lightly. Spoon apple mixture into pie-crust lined pan. Dot with butter. Top with second crust and flute. Cut slits in several places.
3. Bake in a preheated oven for 45 minutes or until apples are tender. Remove pie from oven; immediately drizzle Ice Cream topping over the pie and sprinkle with pecans

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Carrot Pecan Cookies

1½ cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
¾ teaspoons ground cardamom
¼ teaspoon cinnamon
8 tablespoons unsalted butter; softened
¾ cups light brown sugar; firmly packed
1 egg
½ teaspoon vanilla extract
1 cup grated carrots
1 cup Pecan Valley Pecan Pieces
½ cup raisins

1. Preheat oven to 350ºF. Lightly grease 2 baking sheets.
2. Combine the flour, baking powder and soda, salt and spices. Beat the butter with the sugar for 2 to 3 minutes until light and fluffy.
3. Beat in the egg and the vanilla. Beat in the flour mixture. Stir in carrots, nuts and raisins.
4. Drop the batter by generous tablespoons onto the greased baking sheets 2 inches apart.
5. Bake in preheated oven for 20 to 25 minutes until edges are lightly browned.

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Chewy Pecan Squares

1 18¼-ounce package Pillsbury Moist Supreme Yellow Cake Mix
1 egg
⅓ cup oil
1 cup granulated sugar
½ teaspoon sea salt
4 eggs
1 cup corn syrup
¼ cup unsalted butter or margarine; melted
1 teaspoons vanilla
2 cups Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. Combine cake mix, egg and oil in a medium bowl. Press mixture into bottom of a greased 9×13-inch baking pan. Bake 20 minutes.
3. In a large bowl, beat sugar, eggs, and salt until well blended. Beat in corn syrup, melted butter and vanilla. Stir in pecans. Pour over hot crust.
4. Bake in preheated oven for 30 to 35 minutes or until brown around edges and center is set. Cool completely. Cut into 1½-inch squares.

Yield: about 3 dozen squares.

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Chocolate Chunk Butter Pecan Bars

1 cup unsalted butter or margarine, softened
1 cup light brown sugar; firmly packed
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon sea salt
1¾ cups Hershey’s Semi-Sweet Chocolate Chunks
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF. Grease a 13-inch-by-9-inch-by-2-inch baking pan.
2. In large mixer bowl, stir together butter, brown sugar, egg yolk, and vanilla; lend in flour and salt. Press mixture onto bottom of prepared pan.
3. Bake in a preheated oven for 25 to 30 minutes or until lightly browned. Remove from oven; immediately sprinkle chocolate chunks on crust. Let stand until softened, about 5 minutes; spread evenly over crust. Sprinkle pecans over top. Cool completely in pan on wire rack. Cut into bars.

Makes about 36 bars

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Chocolate Pecan Double Bars

3 cups unsifted flour
2 cups granulated sugar; divided
1 cup unsalted butter; softened
½ teaspoon sea salt
1½ cups light corn syrup
6 ounces semi-sweet chocolate
4 eggs; lightly beaten
1½ teaspoons vanilla
2½ cups Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF. Grease bottom and sides of baking pan, be sure the sides of the pan are 1-inch high.
2. In a large bowl with mixer at medium speed, beat flour, 1 cup sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into the pan. Bake in preheated oven for 20 minutes.
3. Meanwhile, in a 3 quart saucepan, stir syrup and chocolate over low heat just until chocolate is melted. Remove from heat and stir in remaining sugar, then eggs and vanilla until blended. Stir in pecans. Pour filling over hot crust, spread evenly and bake in preheated oven for 30 minutes or until filling is firm around the edges and slightly soft in center. Cool in pan on wire rack.

Makes 48 bars

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Christina’s Pecan Pie

1 recipe Lard-Crust Pastry or your favorite single crust pastry
3 eggs, slightly beaten
1 cup light-colored corn syrup
⅔ cups sugar
⅓ cup butter, melted
½ teaspoon salt
2 cups Pecan Valley Pecan Halves

1. Preheat oven to 375ºF.
2. Prepare and roll out pastry for Lard-Crust Pastry. Line a 9-inch pie plate with the pastry. Trim pastry and crimp edge as desired.
3. For filling, in a large bow. Combine eggs, corn syrup, sugar, butter and salt. Mix well. Stir in the pecan halves.*
4. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell. To prevent over-browning, cover edge of the pie with foil.
5. Bake in a preheated oven for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.

Makes 8 servings

Note: if desired, prepare egg mixture as above; set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared crust. Add remaining pecans to the reserved mixture, toss to coat. Arrange in a circular pattern on top of the filling. Bake as above.

Lard-Crust Pastry
1¼ cups all-purpose flour
½ teaspoon salt
⅓ cup lard
3 to 4 tablespoons cold water

1. In a medium bowl stir together flour and salt. Using a pastry blender cut lard until pieces are pea-size.
2. Sprinkle 1 tablespoon cold water over part of the flour mixture, gently toss with a fork. Puts moistened dough to the side of the bowl, repeat moistening flour mixture, using 1 tablespoon of water at a time, until all the flour mixture is moistened.
3. On a lightly floured surface, use your hands to slightly flatten dough. Roll form center to edges into a circle about 12 inches in diameter.

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Coconut Pecan Butter Cookies

1 cup brown sugar; firmly packed
¾ cups unsalted butter or margarine; room temperature
¼ cup milk
1 teaspoon vanilla
1 egg
2 cups flour
½ teaspoon baking soda
½ teaspoon sea salt
2 cups flaked coconut
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In mixing bowl, cream brown sugar and butter until smooth. Blend in milk, vanilla and egg. Stir flour, soda and salt together. Add flour mix together to creamed mix; blend to make a smooth dough. Add coconut and pecans.
3. Spoon by rounded spoonfuls onto lightly greased cookie sheets.
4. Bake in preheated oven for 10 to 12 minutes or until lightly golden. Remove from cookie sheets immediately. Cool on racks.

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