Pecan Recipes | May, 2005

Chocolate Pecan Chunk Cookies

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon sea salt
12 tablespoons unsalted butter; softened
1 cup light brown sugar; firmly packed
¾ cups granulated sugar
2 large eggs; room temp
1 teaspoon vanilla extract
12 ounce semi-sweet chocolate cut into ¼-inch chunks
1 cup macadamia nuts; coarsely chopped
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF. Line two baking sheets with baking parchment or aluminum foil.
2. In a medium bowl, stir together the flour, baking soda, and salt. Sift the mixture.
3. In a large bowl, using a mixer set at low speed, beat the butter for 30 to 45 seconds or until creamy. Gradually add the sugars and beat at medium speed for 1 to 2 minutes or until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, and then add the vanilla. Using a wooden spoon, stir in the flour mixture. Add the chocolate chunks, macadamia nuts and pecans, and stir until well combined.
5. Form the cookies by packing the dough into a ¼-cup measuring cup. Drop the formed dough onto the baking sheets, leaving about 3 inches between cookies. Flatten the dough slightly with the palm of your hand.
6. Bake in preheated oven for 20 to 25 minutes or until lightly browned around the edges but still slightly soft in the center. Cool the cookies on the baking sheets for 3 to 5 minutes. Transfer the cookies to wire racks to cool completely.

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Chocolate Pecan Pie from the Heart of Texas

1 9-inch pie shell
½ stick unsalted butter
3 squares semi-sweet chocolate; chopped
1 cup light corn syrup
⅓ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon sea salt
3 eggs
1½ cups Pecan Valley Pecan Halves
½ cup whipping cream

1. Preheat oven to 350ºF.
2. In 2 quart saucepan over low heat, melt butter and chocolate together until smooth. Remove saucepan from heat. With fork, beat in corn syrup, sugar, vanilla, salt and eggs. Beat until well blended.
3. Arrange pecans on bottom of pie crust. Carefully pour egg mixture over pecans.
4. Bake in a preheated oven for 1 hour or until knife inserted 1 inch from edge comes clean. Cool on rack. Serve garnished with Whipped Cream or make your own favorite crust.

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Coconut Pecan Biscotti

½ cup unsalted butter; room temp
¾ cups brown sugar; firmly packed
2 large eggs
½ cup plus 2 tablespoons sweetened shredded coconut
2¼ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Pieces

1. Using electric mixer, cream butter and sugar in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in coconut. Mix flour, baking powder and salt in medium bowl. Gradually stir dry ingredients into butter mixture. Mix in pecans. Cover and refrigerate dough 30 minutes.
2. Preheat oven to 325ºF. Line cookie sheet with parchment.
3. Turn dough out onto floured work surface. Divide dough in half. Shape each half into 2-inch-wide log. Transfer logs to prepared cookie sheet, spacing evenly.
4. Bake in a preheated oven for about 35 minutes until logs are golden brown, firm to touch and tester inserted into centers comes out clean,. Cool logs about 20 minutes on cookie sheet.
5. Reduce oven temperature to 325ºF.
6. Transfer logs to work surface. Discard parchment. Cut each log diagonally into ½-inch-thick slices. Arrange cookies flat sides down on unlined cookie sheets.
7. Continue baking for until crisp and golden brown, about 15 minutes. Transfer cookies to racks and cool completely. Can be prepared 2 weeks ahead. Store at room temperature in airtight container.

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Coconut Pecan Icing

1 cup evaporated milk
1 cup granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1⅓ cups coconut
1 cup Pecan Valley Pecan Pieces1. Cook milk, granulated sugar, egg yolks, and vanilla extract until thickened.
2. Add coconut and pecans. Cool, and then beat until it is of spreading consistency.

Makes 2 to 2½ cups, enough for a 3-layer cake

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Coconut Pecan Sweet Potatoes

2 pounds sweet potatoes; peel, shredded
⅓ cup brown sugar; firmly packed
¼ cup margarine or unsalted butter; melted
¼ cup coconut
¼ cup Pecan Valley Pecan Pieces; toasted
¼ teaspoon ground cinnamon
¼ teaspoon coconut flavoring
¼ teaspoon vanilla
Toasted coconut

1. In a 3½ quart slow cooker, combine potatoes, sugar, margarine, coconut, pecans and cinnamon. Cover; cook on low for 6 to 8 or on high for 3 to 4 hours.
2. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired.

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Coffee Liqueur Pecan Pie

1 9-inch pie shell; unbaked
¾ cups light corn syrup
3 eggs
1 teaspoon vanilla extract
¾ cups Pecan Valley Pecan Halves
½ cup heavy whipping cream
2 tablespoons coffee liqueur

1. Preheat oven to 325ºF.
2. In a large mixing bowl beat the eggs slightly and add the corn syrup, vanilla and halves of pecans; blend well. Pour into unbaked pie shell.
3. Bake in a preheated oven for 45 minutes. Cool on wire rack.
4. To make the topping, mix the whipping cream and the liqueur. Beat until peaks form.
5. Serve immediately, placing some of the cream on each slice of pie.

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Crab Pecan Delight

½ cup celery; chopped
2 tablespoons green onion; chopped
1½ cup Pecan Valley Pecan Meal
¼ cup plus 1 tablespoon unsalted butter
½ teaspoon sea salt
⅛ teaspoon pepper
Dash of garlic powder
1 pounds crab meat
1 10-ounce can cream of celery soup
¾ cup evaporated milk
¼ cup dry bread crumbs1. Preheat oven to 350ºF.
2. Sauté celery, green onion and 1 cup pecan meal in ¼ cup butter until vegetables are crispy-tender. Add sea salt, pepper and garlic. Stir in crab meat and simmer for 10 minutes. Add soup; gradually stir in milk. Pour into baking dish, sprinkle with bread crumbs and remaining pecan meal: pat with remaining butter.
3. Bake in a preheated oven for 20 to 25 minutes, or until brown.

Makes 4 to 6 servings

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Creamy Pesto Filled Chicken Rolls

6 skinless, boneless chicken breast halves (about 2 pounds total)
Sea salt
Freshly ground black pepper
½ of an 8-ounce tub cream cheese with chive and onion
½ cup Texas Basil Pesto
2 ounces proscuitto, chopped
⅓ cup seasoned fine dry bread crumbs
2 tablespoons Pecan Valley Pecan Pieces
1 tablespoon butter; melted
6 cups baby spinach leaves
3 tablespoons Parmesan Italian salad dressing with basil or Italian salad dressing

1. Preheat oven to 375ºF. Lightly coat a 13-inch-by-9-inch-by-2-inch baking pan with cooking spray and set aside.
2. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken to about ⅛ inch thick. Remove plastic wrap. Repeat with remaining chicken breast halves. Sprinkle lightly with salt and pepper.
3. In a small bowl stir together cream cheese Texas Basil Pesto and proscuitto. Place about 2 tablespoons of cheese mixture in the center of each chicken breast. Fold in bottom and sides and roll up. Secure with toothpicks. Combine bread crumbs and chopped pecans. Brush chicken with butter and roll in the bread crumb mixture. Place seam sides down in prepared pan.
4. Bake in a preheated oven for 25 to 30 minutes or until chicken is no longer pink (170ºF). To serve, toss spinach leaves with the dressing. Divide evenly among 6 plates; top each with a chicken roll.

Makes 6 servings

Texas Basil Pesto
½ cup extra virgin olive oil
1½ cups fresh baby spinach; stems removed
¾ cups fresh basil leaves
½ cup Pecan Valley Pecan Pieces
6 ounces Asiago cheese, grated
3 large cloves garlic, peeled and quartered

To Prepare In a Food Processor

1. Combine 2 tablespoons of the oil, the spinach, basil, pecans, cheese and garlic. Cover and process until nearly smooth, stopping processor and scrapping sides as necessary.
2. Drizzle in remaining olive oil until mixture is smooth.

To Prepare In a Blender

1. Coarsely chop spinach, basil, pecans and garlic on a cutting board, in a blender combine all ingredients.
2. Cover and blend until mixture is smooth.

To Store

Place pesto in an airtight container. Cover and refrigerate for 1 or 2 days of freeze up to 1 month.

Makes about 1¾ cups

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Crispy Pecan Fish Fillet

1½ pounds catfish fillets
1 cup milk
2 cup yellow cornmeal
1 teaspoon Tabasco Sauce
½ teaspoon sea salt
¼ pounds unsalted butter
¼ cup vegetable oil
1 cup Pecan Valley Pecan Pieces
1 cup chopped parsley
½ cup freshly squeezed lemon juice1. Wash the fish fillets under cold running water, and place them in a bowl with the milk, Tabasco and sea salt. Allow them to sit at room temperature for 15 minutes.
2. Just before cooking, drain the fillets and dredge them in the cornmeal.
3. Heat 2 tablespoons of the butter and vegetable oil in a skillet over medium high heat.
4. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side; don’t crowd the pan.
5. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm.
6. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the pecans. Stir constantly while the pecans brown. Add parsley and lemon juice and stir to combine.
7. Pour sauce over fish fillets and serve immediately.

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Curried Corn Pudding

2 cups whole kernel corn, drained
2 tablespoons finely chopped shallots
2 tablespoons butter
1 teaspoon curry powder
¾ cups milk
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 eggs, slightly beaten
2 tablespoons packed brown sugar
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF. Lightly grease a 9-inch pie plate; set aside.
2. In a medium saucepan cook the shallots in 1 tablespoon of the butter until shallots are tender. Add curry powder, cook and stir for 30 seconds. Stir in milk, salt, pepper, nutmeg and corn. Remove from the heat. Stir in eggs. Pour mixture into the prepared pie plate.
3. In a small bowl, cut remaining 1 tablespoon butter into the 2 tablespoons brown sugar until crumbly. Stir in pecans. Sprinkle nut mixture evenly over the corn mixture.
4. Bake in a preheated oven for about 25 minutes or until golden around edges and a knife inserted near center comes out clean. Let stand 10 minutes before serving

Makes 4 to 6 servings

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