Pecan Recipes | June, 2005

Mom’s Impossible Pecan Pie

4 large eggs
¾ cups granulated sugar
4 tablespoons unsalted butter
2 cups milk
½ cup Bisquick
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF. Grease 10-inch pie plate.
2. Beat eggs, sugar, butter, milk and Bisquick in blender until smooth. Add pecans. Pour mixture into pie plate.
3. Bake in a preheated oven for 45 minutes until knife inserted in centre comes out clean. Cool.

Bisquick Substitute
2 tablespoons baking powder
1 tablespoon sugar
2¼ cups flour
5 tablespoons canola oil

1. Sift baking powder and sugar into flour. Sift together twice into large mixing bowl.
2. Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal. Store in tightly covered container at room temperature or may be refrigerated.

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Mom’s Pecan Cookies

1 cup Pecan Valley Pecan Pieces; finely chopped
⅓ pounds soft butter; half sweet and half salt
¼ cup granulated sugar
1 cup all-purpose flour
2 teaspoons vanilla
Powdered sugar

1. Lightly toast the pecans in a low oven and then let cool. Finely grind the pecans in a food processor
2. Preheat oven to 300ºF
3. In a large mixing bowl, cream the soft butter and sugar together.
4. Add the pecans, flour and vanilla and mix well.
5. With a plain piping tip, pipe the cookie dough in drops onto a buttered and floured pan or onto parchment paper.
6. Bake in a preheated oven for 20 to 30 minutes, or until pale brown in color.
7. When cool, sprinkle powdered sugar over the cookies.
8. Store in an airtight container.

Note: The cookie dough freezes well.

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Mom’s Pecan Pound Cake

¾ pounds unsalted butter; softened
1 1-pound box powdered sugar
6 eggs
4 cups cake flour
½ cup water
2 teaspoons vanilla
4 ounces Pecan Valley Pecan Pieces1. Preheat oven to 350ºF. Grease and lightly flour a 9-inch tube pan.
2. In a large mixing bowl, cream butter until light and fluffy, then gradually add sugar.
3. Add eggs one at a time, beating until light and creamy.
4. Add flour alternately with water and vanilla, beating until smooth and light. Fold in pecans. Pour in pan.
5. Bake in a preheated oven for one hour or until toothpick inserted in center comes out clean. Do not over bake, or it will be dry.

Serves 12 to 16

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Oatmeal Pecan Pie

1 9-inch Rum Oat Crust
¼ cup rolled oats
3 egg; beaten
½ cup honey
½ cup granulated sugar
1 cup brown sugar; firmly packed
⅛ teaspoon black pepper
2 tablespoons unsalted butter, melted
¼ cup heavy cream
½ teaspoon vanilla
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 325ºF.
2. In a large mixing bowl lightly beat the eggs. Beat in the honey, both sugars, pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces. Pour into the pie shell and bake 10 minutes.
3. Reduce the heat to 325ºF.
4. Continue to bake until the filling is firm, about 30 minutes longer. Serve warm.

Rum Oat Crust
⅓ cup rolled oats
¾ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon sea salt
6 tablespoons Crisco; chilled
1 egg yolk; beaten
2 tablespoons dark rum

1. Preheat oven to 400ºF.
2. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool.
3. In a large mixing bowl combine oats, flour sugar and salt. Cut chilled shortening into dry ingredients. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using.
4. Roll the Rum Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges.

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Pecan Almond Biscotti

1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon sea salt
1½ teaspoons freshly ground black pepper
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 orange; zest
1 lemon; zest
1½ teaspoons vanilla extract
¼ teaspoon almond extract
1½ cups Pecan Valley Pecan Pieces; toasted

1. Preheat oven to 350ºF.
2. Sift together the flour, baking soda, baking powder, salt and pepper.
3. In a large bowl mix together the butter and sugar until light and fluffy.
4. Add the eggs, beating them in one at a time.
5. Add the orange and lemon zests and the vanilla and almond extracts.
6. Fold in the sifted dry ingredients and nuts, being careful not to over mix.
7. Shape the dough into a flattish log approximately 3-inch wide and a length that comfortably fits your baking sheet. If necessary, make 2 logs. Lay the logs on a greased cookie sheet.
8. Bake in a preheated oven for approximately 20 minutes.
9. Remove from the oven and let cool.
10. Using a serrated bread knife, cut the log or logs crosswise into ¾-inch wide pieces.
11. Lay the cookies cut side down on a greased cookie sheet and continue baking 350ºF until golden brown, about 15 minutes.
12. Remove from oven and let cool. Store in tins.

Makes 24 cookies

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Pecan Cake Sundae

3 cups granulated sugar
7 teaspoons cocoa
3 sticks unsalted butter
6 eggs
3 cups cake flour
1½ teaspoons soda
½ teaspoon sea salt
1 cup milk
2 teaspoons vanilla
2 teaspoons pecan or vanilla extract
⅓ cup Pecan Valley Pecan Pieces; finely chopped
Marshmallow Icing1. Preheat oven to 350ºF.
2. In a large mixing bowl cream sugar, cocoa, and butter until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Sift flour, soda and salt together and add to mixture alternately with milk, starting and ending with flour.
5. Mix in flavoring and fold in chopped nuts. Bake in three (3) greased and floured 9-inch layer pans.
6. Bake in a preheated oven for 35 to 40 minutes or until toothpick inserted in center comes out clean.

Marshmallow Icing
1⅞ cups granulated sugar
3 egg whites
6 tablespoons water
1½ teaspoons cream of tartar
¼ teaspoon sea salt
1½ teaspoons vanilla
1½ teaspoons pecan or vanilla extract
1 cup Pecan Valley Pecan Pieces; finely chopped
1½ cups small marshmallows1. In top of a double boiler mix together sugar, egg whites, water, cream of tartar, and salt. Beat with electric beater over boiling water for 15 minutes. This should be on low heat.
2. Immediately add marshmallows, remove from heat and beat another 5 minutes.
3. Add flavorings and spread on cake.
4. Sprinkle nuts over the top of cake to make the sundae.

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Pecan Cake with Coffee Cream

2 teaspoons unsalted butter
2 teaspoons cake flour
3 ounces Pecan Valley Pecan Pieces
4 ounces granulated sugar
4 egg whites
Coffee Cream Topping
Garnish
Pecan Valley Pecan Halves
Crystallized flowers—Lilac, violets or mimosa1. Preheat oven to 325ºF. Grease and flour a round cake tin.
2. Chop half the pecans and grind the remainder. Mix with the sugar.
3. In a large mixing bowl, whisk the egg whites until they form stiff peaks and fold into the nut and sugar mixture. Turn into the prepared tin.
4. Bake in a preheated oven for 15 to 20 minutes or until toothpick inserted in center comes out clean.
5. Meanwhile prepare the Coffee Cream Topping.
6. Turn the cake on to a rack and allow to cool.
7. When cake is thoroughly cooled, spread the Coffee Cream over the cake. Put the cake in the freezer for 2 hours.
8. Take the cake out of the freezer shortly before serving and garnish with pecans and crystallized flowers.

Coffee Cream Topping
3 egg yolks
3 tablespoons powdered sugar
4 ounces strong coffee
2¾ ounces dark chocolate; melted
2 ounces Madeira or Port
10 ounces cream1. Whisk the egg yolks and sugar in a heatproof bowl until light and creamy.
2. Add the coffee and place the bowl over a pan of hot water. Beat the mixture until it has thickened.
3. Beat in the chocolate.
4. Stir in the Madeira or Port. Allow to cool, stirring occasionally.
5. In another bowl whip the cream and mix it into the cold coffee mixture.

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Pecan Dainties

¾ cups unsalted butter; softened
1½ cups brown sugar; firmly packed
1 egg; beaten
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon rum flavoring
1 cup Pecan Valley Pecan Pieces; finely chopped

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream butter with brown sugar until light.
3. Beat in egg and vanilla.
4. Mix in flour, baking powder and flavoring.
5. Add pecans.
6. Spread in greased 8-inch square cake pan.
7. Bake in a preheated oven for 35 minutes and cut into squares.
8. Serve hot or cold, plain or with whipped cream or ice cream. Store in tin.

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Pecan Pie from the Heart of Georgia

1 9-inch pie shell; unbaked
1 cup granulated sugar
½ cup light corn syrup
½ cup dark corn syrup
1½ teaspoons vanilla
1 tablespoon unsalted butter or margarine; melted
3 eggs
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 300ºF.
2. In medium bowl, combine sugar and both corn syrups; add vanilla and melted butter. Mix in eggs. Place pecan pieces in the bottom of the uncooked pie shell; pour mixture over nuts.
3. Bake in a preheated oven for 40 to 45 minutes. The top of the pie will be firm.

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Pecan Shortbread

1 cup unsalted butter; softened
¾ cups powdered sugar
1 teaspoon vanilla
1½ cups Pecan Valley Pecan Pieces
12 Pecan Valley Pecan Halves

1. Preheat oven to 325ºF.
2. In a large mixing bowl cream butter, powdered sugar and vanilla until light.
3. Stir in flour and chopped pecans.
4. Pat dough into 9-inch pan with removable bottom. Score with fork into 12 pie-shaped wedges. Place one pecan piece on each wedge. Set pan on cookie sheet.
5. Bake in a preheated oven for 40 minutes or until lightly brown. Cool.
6. Cut into wedges. Store in tightly covered tin container

Makes 12 servings

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