Pecan Recipes | April, 2005

Sweet Potato and Apricot Puree with Pecan Streusel

5 large sweet potatoes (about 3½ pounds)
6 ounce dried apricots (about 1½ cup)
1 tablespoon granulated sugar; to taste
1 tablespoon all-purpose flour
⅓ cup light brown sugar; firmly packed
1 tablespoon unsalted butter; softened
⅔ cup Pecan Valley Pecan Pieces; toasted lightly

1. Preheat oven to 450ºF.
2. Prick potatoes and bake in middle of oven 1½ hours, or until very soft. Scoop flesh into a bowl.
3. In a saucepan cover apricots by 1ó with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons of cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.
4. Add puree to potatoes with sea salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2 quart shallow baking dish. Puree may be made to this point 1 day ahead and chilled, covered.
5. Reduce oven temperature to 400ºF.
6. In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and sea salt to taste until combined well and crumble over puree.
7. Bake puree in middle of a preheated oven about 15 minutes until heated through and streusel is bubbling.

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Sweet Potato Casserole with Pecan Topping

3 pounds sweet potatoes
¾ cups orange juice
2 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1½ teaspoons ground cinnamon
½ teaspoons ground nutmeg
½ cup all-purpose flour
¼ cup (plus 2 tablespoons) golden brown sugar; firmly packed
½ teaspoon ground cinnamon
¼ cup unsalted butter; at room temperature
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. Place 3 pounds sweet potatoes in baking pan and bake in a preheated oven until all potatoes are tender, about 1 hour. Maintain oven temperature.
3. Butter 8-inch-by-8-inch-by-2-inch square glass baking dish.
4. Scrap sweet potato pulp from potato skins. Using electric mixer, mash sweet potatoes. Add orange juice, eggs, melted butter, sugar, ground cinnamon, and nutmeg. Beat until sweet potatoes are smooth. Season to taste with sea salt and pepper.
5. Spoon potatoes into prepared baking dish.
6. Combine flour, brown sugar, and ground cinnamon in medium bowl. Add butter and cut in until mixture resembles coarse crumbs. Mix in chopped pecans. Pour over sweet potatoes.
7. Bake uncovered in a preheated oven for 20 to 25 minutes.

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Texas Maple Pecan Crisps

½ cup unsalted butter; soft
¾ cups light brown sugar; firmly packed
1 dash sea salt
1 teaspoon vanilla extract
¼ teaspoon maple extract
1 egg; separated
1 cup flour
3 tablespoons Pecan Valley Pecan Pieces; minced

1. Preheat oven to 350ºF.
2. Place butter, brown sugar, salt, vanilla and maple extracts in mixer and beat to blend. Lightly beat egg yolk with fork and add ½ to mixture. Beat until well-mixed and fluffy, about 1 minute. Add flour and mix well.
3. Drop batter by rounded teaspoons on 2 lightly greased baking sheets, spacing cookies 2-inch apart. Dip fingers in small dish of water and pat cookies into about 2½-inch rounds. Froth egg white with fork and brush top of each cookie lightly with egg white. Don’t let egg white drip off cookies onto pan; cookies will stick. Sprinkle about ¼ teaspoon pecans on each.
4. Bake in a preheated oven for about 10 to 11 minutes until cookies are medium brown. Let rest 2 minutes before using spatula to transfer them to cooling rack. Once completely cooled, cookies can be kept up to 1 week at room temperature in an airtight container or frozen as long as 3 months wrapped airtight.

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Texas Pecan Pie

1 9-inch pie shell; unbaked
½ cup unsalted butter or oleo
½ cup granulated sugar
¼ cup maple flavored syrup
¾ cups white corn syrup
3 eggs; beaten
1 teaspoon vanilla
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream butter, add sugar, syrups, eggs and vanilla. Mix. Pour into pie shell.
3. Arrange pecans on top (or chop nuts and mix before pouring into shell.)
4. Bake in a preheated oven for 1 hour

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Toasty Pecan Drop Cookies

8 ounces German’s sweet chocolate
1 tablespoon unsalted butter
2 eggs
¾ cups granulated sugar
¼ cup flour; sifted
1¼ teaspoons baking powder
¼ teaspoon cinnamon
⅛ teaspoon sea salt
½ teaspoon vanilla
¾ cups Pecan Valley Pecan Pieces; finely chopped

1. Preheat oven to 350ºF.
2. Melt chocolate and butter over hot water, cool. Beat eggs until foamy; add sugar, 2 tablespoons at a time. Beat until thickened
3. Blend in chocolate. Add flour, baking powder, slat and cinnamon. Blend. Stir in vanilla and nuts. Drop by teaspoonfuls onto greased baking sheet.
4. Bake in a preheated oven for about 8 to 10 minutes until cookies feel “set” when lightly touched. Cool slightly on sheet.

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