Pecan Recipes | June, 2005

Pecan Torte

2 cups whipping (heavy) cream
¼ cup brown sugar; firmly packed
½ cup Pecan Valley Pecan Pieces; finely chopped
33 graham crackers; (each 2½-inches square)
Strawberry Sauce1. In a large chilled mixing bowl beat whipping cream and brown sugar until stiff. Fold in pecans.
2. Spread small amount of whipped cream mixture on each of 3 crackers. Arrange crackers, frosted sides down and with edges touching to form a rectangle, on serving plate.
3. Spread rectangle with about ¼ cup whipped cream mixture. Layer with 3 crackers. Repeat layers 9 times.
4. Gently press torte together. Carefully turn torte on its side with spatula so crackers are vertical.
5. Frost sides and top with remaining whipped cream mixture.
6. Refrigerate at least 6 hours (torte will mellow and become moist).
7. Slice and serve with Strawberry Sauce

Strawberry Sauce
2 cups frozen strawberries
⅓ cup granulated sugar
3 tablespoons Balsamic vinegar

1. Combine strawberries, sugar and Balsamic vinegar in food processor or blender.

2. Process until mixture is smooth and creamy.
3. Refrigerate until ready to serve.
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Pecan Tossies

3 ounces cream cheese
½ cup unsalted butter
1 cup flour
1 egg
¾ cups brown sugar; firmly packed
1 tablespoon soft unsalted butter
1 teaspoon vanilla
Dash of sea salt
¾ cups Pecan Valley Pecan Pieces

1. Preheat oven to 325ºF.
2. Let cream cheese and butter soften at room temp. Blend. Stir in flour. Chill slightly for about an hour.
3. Shape into 24 1-inch balls. Press each into ungreased muffin tins against bottom and sides to form tart crusts. Chill while mixing filling.
4. Beat together egg, sugar, 1 tablespoon butter, vanilla and salt until smooth. Divide half the pecans and place in pastry cups. Add egg mixture. Top with remaining pecans.
5. Bake in preheated oven for 25 minutes until set. Cool and remove from pans.

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Pecan Valley Cookies

½ cup margarine
⅔ cups granulated sugar
Dry sugar substitute equal to equal to ¼ cup sugar (optional)
¼ cup egg; (whites)
1 teaspoon vanilla
1 teaspoon pecan flavoring;
¼ cup water
2 cups all-purpose flour
⅓ cup Pecan Valley Pecan Pieces
2 teaspoons dry buttermilk
1 teaspoon baking soda
¼ teaspoon sea salt

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream margarine, sugar and dry sugar substitute together at medium speed until lightly and creamy.
3. Add egg whites, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg whites, flavorings and water.
4. Stir flour, nuts, dry buttermilk, baking soda and salt together to blend well, and add to creamy mixture. Mix at medium speed to blend.
5. Drop dough by 1½ tablespoonful onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil.
6. Press each cookie down to ½ thick with the back of a tablespoons dipped in cold water.
7. Bake in a preheated oven for 12 to 14 minutes, or until cookies are browned on the bottom.
8. Remove them to a wire rack and cool room temperature.

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Pineapple-Banana-Coconut-Pecan Cake

1½ cups vegetable oil
2 cups granulated sugar
4 eggs
2¾ cups pre-sifted cake flour (may need up to 3 cups)
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon sea salt
1 teaspoon vanilla
1 can unsweetened crushed pineapple; well-drained
2 cups sliced bananas
6 ounces Pecan Valley Pecan Pieces; finely chopped
1 can unsweetened coconut
Cream Cheese Frosting

1. Preheat oven to 350ºF.
2. In a large mixing bowl beat oil, sugar and eggs together.
3. Add flour, baking soda, cinnamon and salt; blend thoroughly.
4. Add vanilla, pineapple, bananas, pecans and coconut; mix well. Turn into two 5-inch-by-9-inch greased and floured pans.
5. Bake in a preheated oven for approximately 60 to 70 minutes or until toothpick inserted in center comes out clean.Note: Can be baked in a well oiled 10-inch tube pan for 1 hour and 20 minutes instead of loaf pans.

Cream Cheese Frosting
8 ounces cream cheese; softened
½ cup unsalted butter; softened
1 tablespoon cocoa
1 pounds box powdered sugar1. In a small mixing bowl, combine cream cheese and butter.
2. Blend in cocoa and sugar; mix well.

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Pinto Bean Pie

3 9-inch pie shells; unbaked
3 cups granulated sugar
2 sticks margarine; melted
4 eggs
1 cup cooked, mashed pinto beans
1 cup Pecan Valley Pecan Pieces
1 cup coconut flakes
1 teaspoon vanilla

1. Preheat oven to 300ºF.
2. In a large mixing bowl mix sugar and margarine until fluffy. Add eggs, beans, nuts, coconut and vanilla. Mix well and pour into pie shells.
3. Bake in preheated oven for 1 hour or until center is set.

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Southern Chocolate Pecan Pie

1 9-inch pie shell; unbaked
4 ounces sweet cooking chocolate
3 tablespoons unsalted butter or margarine
1 teaspoon instant coffee granules
⅓ cup granulated sugar
1 cup light corn syrup
3 eggs; slightly beaten
1 teaspoon vanilla
1 cup Pecan Valley Pecan Pieces
1 teaspoon instant coffee granules
½ cup heavy cream
1 tablespoon granulated sugar
¼ teaspoon vanilla

1. Preheat oven to 375ºF.
2. Melt chocolate; stir in coffee. Remove from heat. Combine sugar and syrup in another pan. Bring to a boil, stirring until sugar is dissolved. Reduce heat and boil gently for 2 minutes, stirring occasionally.
3. Remove from heat and add the chocolate mixture. Pour slowly over eggs, stirring constantly. Stir in vanilla and pecans. Pour into pie shell.
4. Bake in a preheated oven for 45 to 50 minutes or until filling is completely puffed across top. Cool and garnish with the topping and pecan halves if desired.
5. Make the Coffee-Flavored Topping: combine the coffee granules, heavy cream, sugar and vanilla in a chilled bowl. Whip just until soft peaks form.

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Spiced Banana Cake with Pecan Topping

⅔ cups unsalted butter; softened
2⅔ cups granulated sugar
4 eggs
½ cup water
4 bananas; mashed
3⅓ cups cake flour
2 teaspoons baking powder
2 teaspoons baking soda
4 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
2 tablespoons cinnamon
1 cup Pecan Valley Pecan Pieces; finely chopped1. Preheat oven to 350ºF.
2. In a large mixing bowl beat butter sugar, eggs and water until well blended. Stir in bananas.
3. Stir in baking powder, baking soda, 4 teaspoons cinnamon, nutmeg and cloves. Blend well. Spread into spring form pan.
4. In a small mixing bowl combine 2 tablespoons with the pecans; sprinkle evenly over batter.
5. Bake in a preheated oven for 40 to 45 minutes, or until toothpick inserted in center comes out clean.

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String Beans in Pecan Sauce

1 pounds fresh string beans
¼ pounds Pecan Valley Pecan Pieces
¼ cup red wine vinegar
¼ cup onion minced
1 cup chicken stock
2 garlic cloves minced
2 teaspoons sweet paprika
3 tablespoons cilantro freshly and finely chopped
1½ teaspoons sea salt
3 quarts water

1. In mill or with a mortar and pestle, pulverize the pecans into a paste.
2. Combine the stock, onions, garlic, paprika, vinegar, salt, pecan paste and cilantro. Mix thoroughly.
3. Trim but do not cut the string beans. Bring the water to boil, add the string beans and boil them for 10 minutes.
4. Drain the beans well.
5. Add the beans to the pecan paste mixture and toss until coated completely with the mixture.
6. Serve at once.

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Stuffed Pheasant

¾ cups unsalted butter
¼ cup Wild Turkey Bourbon
½ teaspoon thyme
½ teaspoon pepper
1 tablespoon sea salt
2 pheasant; 3 pounds each
2 pounds seedless grapes
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 425ºF.
2. Melt butter in small saucepan and mix in bourbon, thyme, pepper and salt. Rub birds inside and out with part of seasoned butter mixture.
3. Mash half the grapes. Mix mashed grapes, whole grapes, and pecans with remaining seasoned butter until well blended.
4. Place mixture inside birds and truss birds closed. Place birds on rack in open roaster, breast side up.
5. Roast in preheated oven for 15 minutes.
6. Reduce oven temperature to 325ºF.
7. Continue baking for 45 minutes. Baste frequently with drippings.

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Texas Pecan Cookies

1 cup unsalted butter
1 egg
¼ teaspoon freshly grated nutmeg
1 cup brown sugar; firmly packed
3 cups all-purpose flour
¼ teaspoon sea salt
1 teaspoon vanilla
2 tablespoons Pecan Valley Pecan Meal

1. Preheat oven to 410ºF.
2. In a large mixing bowl cream butter and sugar.
3. Add egg and beat well.
4. Sift flour, measure, and sift with salt and nutmeg. Add to creamed mixture.
5. Add flavorings. Mix thoroughly.
6. Form into rolls 1½ inches in diameter. Chill overnight.
7. Cut in thin slices. Place on slightly oiled baking sheet.
8. Bake in a preheated oven for about 10 minutes.

Yield: 48 servings.

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