Pecan Recipes | July, 2005

Mom’s Pecan Bars

1 cup light brown sugar lightly packed
1 cup unsalted butter
1½ cups all purpose flour
Top layer:
2 cups light brown sugar; lightly packed
4 large eggs; well beaten
2 teaspoons vanilla extract
½ teaspoon sea salt
2 tablespoons all-purpose flour
½ teaspoon baking powder
3 cups Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream the sugar and butter together until well creamed then add the flour; mix thoroughly.
3. Spread evenly in a greased 9-inch-by-13-inch pan.
4. Bake in a preheated oven for 5 minutes. It will look bubbly with holes all over, but this is fine. Let cool while making the top layer.
5. In a large mixing bowl, cream the brown sugar and eggs together until light and fluffy.
6. Add the vanilla.
7. Sift the salt, flour and baking powder together in another bowl and add to the egg mixture.
8. Fold in the nuts and pour over the baked bottom layer.
9. Return to oven and continue baking for 20 minutes or until light brown on top and firm to the touch.
10. Cool and cut into bars. Do not cut them too thin or they will crumble. These keep well if stored in an airtight container.

Yield 3 to 4 dozen 1-inch-by-2-inch bars

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Mom’s Pecan Cake

1½ cups unsalted butter; divided
6 large eggs; separated
1½ teaspoons baking soda
1½ cups buttermilk
1 teaspoon vanilla extract (or more)
½ teaspoon sea salt
1 cup granulated sugar
2½ cups powdered sugar
2½ cups cake flour
Pineapple Pecan Topping
Pecan Valley Pecan Halves
Pecan liqueur1. Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container and the other 3 in another.
2. Preheat oven to 350ºF. Grease Bundt pan (or small tube pan and a loaf pan).
3. Soften ½ cup butter in a large bowl; add powdered sugar and beat until thoroughly mixed.
4. Add 3 egg yolks, one after another, and continue beating.
5. Add vanilla and mix until thoroughly blended, scraping sides with spatula if necessary.
6. Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour.
7. In another bowl, sprinkle about ½ teaspoon salt on egg whites. Beat until stiff, but not dry. Fold egg whites into batter. Pour batter into prepared Bundt pan.
8. Bake in a preheated oven for about 30 to 35 minutes, or until toothpick inserted in center comes out clean.
9. Drizzle cooled cake with pecan liqueur.

Pineapple Pecan Topping
½ cup unsalted butter
1 tablespoon of pineapple juice
2 cups light brown sugar; firmly packed
⅔ cups water; plus 2 tablespoons
2 tablespoons Karo syrup1. Melt butter in large skillet over medium heat; add pineapple juice and the brown sugar.
2. Add water and Karo and cook at a high, rolling boil for about 3 minutes; stir in 2 tablespoons hot water.
3. Pour syrup into Bundt pan, pave bottom with pecans. Set aside

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Newbest Pecan Pie

2 cups Pecan Valley Pecan Pieces; toasted
1½ cups unsalted butter
6 ounces semi-sweet chocolate bits
1 cup light brown sugar; firmly packed
3 tablespoons all-purpose flour
5 each eggs
¾ cups Karo Light Corn Syrup
2 tablespoons Kahlua liqueur
2 tablespoons molasses
1½ teaspoons vanilla
½ teaspoon sea salt

1. Preheat oven to 350ºF.
2. Pre-bake your piecrust first for 12 min at 375 deg. Remove from oven, cool a bit, and pour ingredients into pie shell.
3. Reduce oven temperature to 350ºF.
4. In a large mixing bowl cream together the unsalted butter, brown sugar, and eggs (one at a time). Add in the corn syrup, molasses, Kahlua, vanilla and salt and mix well. Mix together chocolate, flour, and pecans and add to the rest of the ingredients.
5. Bake in a preheated oven for approximately 1 hour. Cool.

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Paximadia: Greek Pecan Cookie Slices

1 cup oil
1½ cups granulated sugar
3 eggs
4 cups all-purpose flour
2½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon allspice
½ cup Pecan Valley Pecan Pieces
1 teaspoon anise (optional)

1. Preheat oven to 325ºF.
2. In a large mixing bowl beat oil and sugar until smooth. Beat in eggs one at a time.
3. In another bowl combine remaining ingredients and mix into creamed mixture with wooden spoon.
4. Form dough into 4 oval loaves on baking sheet. Score into ½ inch slices.
5. Bake in a preheated oven for 25 minutes or done.
6. Slice completely through while warm and cool completely.
7. If you want a harder biscotti-like cookie, you reduce oven temperature to 200ºF. Return just baked cookie to oven and continue baking for 20 minutes longer.

Note: These are very similar to biscotti but are not necessarily twice baked. These freeze well

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Pecan Chocolate Drop Cookies

1¾ cups all-purpose flour sifted
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Pieces
½ cup unsalted butter
1¼ cups brown sugar; firmly packed
1 egg
2 ounces unsweetened chocolate melted and cooled
1 teaspoon vanilla extract
½ cup milk
Chocolate Frosting

1. Preheat oven to 350ºF.
2. In a large mixing bowl mix and sift flour, baking soda, powder and salt; add nuts and mix.
3. In another bowl cream butter and add sugar gradually and cream until fluffy.
4. Add well-beaten egg and chocolate.
5. Add extract to milk.
6. Add dry ingredients alternately with milk to creamed mixture, mixing just enough after each addition to combine ingredients.
7. Drop by spoonfuls on ungreased baking sheets.
8. Bake in a preheated oven for 12 minutes.
9. When cool spread with Chocolate Frosting
Chocolate Frosting
1½ ounces unsweetened chocolate; melt
1 egg yolk
3 tablespoons light cream
1¼ cups powdered sugar; sifted

In a large mixing bowl combine chocolate, slightly beaten egg yolk, and cream; add sugar and mix well.

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Pecan Pie a La Mode

Pastry Crust
Pecan Pie Filling
1 large egg yolk
Vanilla Ice Cream

1. Prepare Pastry Crust, Pecan Pie Filling and Vanilla Ice Cream according to directions.
2. Preheat oven to 375ºF.
3. Remove the pie plate from the refrigerator and fill it with cooled Pecan Pie Filling mixture.
4. Take 1 beaten egg yolk and brush the pie dough around the lip of the plate. Cover the pie with the top dough, press around the edges, and remove any excess dough. Score the dough with a fork in a crisscross pattern.
5. Bake in a preheated oven for 30 minutes.
6. Refrigerate until cold and serve topped with Vanilla Ice Cream.

Pastry Crust
3 cups all-purpose flour
1 cup granulated sugar
1 cup unsalted butter; cooled
1 pinch sea salt
1 large egg

1. In a large bowl, combine the sugar, cooled butter and salt.
2. Add flour 1 cup at a time and mix.
3. Add 1 egg and mix well but do not overwork.
4. Divide the dough mixture into two portions two-thirds and one-third parts of the dough. Let the dough rest in a refrigerator for at least 2 hours, overnight if possible. Roll out the ⅔ portion of dough until its 13 inches in diameter. Place this layer in a buttered 10-inch pie plate. Leave any excess dough hanging over the edge of the plate. Place this dough in the refrigerator. Roll out the ⅓ portion of dough until its 11 inches in diameter. Refrigerate on waxed paper.

Pecan Filling
3 cups heavy cream
2 cups granulated sugar
1 pounds Pecan Valley Pecan Pieces

1. In a saucepan over medium heat, boil the heavy cream and sugar until reduced by one-half.
2. Add the pecans and cook for 5 minutes. Pour the cooked mixture into a bowl and refrigerate.

Vanilla Ice Cream
½ quart milk
6 large egg yolks
½ pounds granulated sugar
½ quart heavy cream
1 vanilla bean

1. Cut the vanilla bean lengthwise into 4 sections and place it in a saucepan with the milk. Brink the milk to a boil and remove from heat.
2. In a stainless bowl, whip the egg yolks and sugar until foamy. Strain the milk into the egg mixture.
3. Place the bowl on a double-boiler and mix with a wooden spatula until the mixture thickens and adheres to the spatula. Remove the bowl from the double-boiler and add heavy cream.
4. Place the mixture in a refrigerator until cold.
5. Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff.

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Pecan Refrigerator Cookies

¾ cups unsalted butter
2 large eggs; well beaten
2 cups brown sugar; firmly packed
3 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
1 cup Pecan Valley Pecan Pieces
1 teaspoon vanilla extract

1. Melt butter; let cool.
2. In a large mixing bowl beat eggs in large mixer bowl until light.
3. Beat in sugar until smooth.
4. Beat in melted butter. Blend thoroughly.
5. In another bowl mix together flour, baking powder and salt; beat into butter mixture.
6. Add nuts and vanilla extract; blend thoroughly. Dough will be thick, but not firm.
7. Turn out dough; shape into 3 logs about 2 inches in diameter. Wrap in plastic or wax paper. Refrigerate at least overnight.
8. Preheat oven to 375ºF.
9. Slice logs into ⅛-inch thick slices. Put onto well-greased baking sheets.
10. Bake in a preheated oven for 10 to 12 minutes until golden. Remove immediately to wire racks. Cool completely.

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Pecan Spice Cake with Lemon Curd

2 cups all-purpose flour
1¼ teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon pepper
½ teaspoon sea salt
1 egg
½ cup granulated sugar
½ cup unsalted butter; melted and cooled
1 tablespoon grated lemon peel
¾ cups hot water
⅓ cup un-sulfured molasses
⅓ cup honey
1 cup Pecan Valley Pecan Pieces
Lemon Curd

1. Preheat oven to 350ºF. Butter 8-inch square baking dish.
2. Sift flour, baking soda, ginger, cinnamon, pepper and salt together.
3. In a large mixing bowl whisk egg and sugar to blend. Whisk in butter and lemon peel.
4. In another bowl, combine hot water, molasses and honey. Add to butter mixture alternately with dry ingredients, beginning and ending with dry ingredients. Mix in pecans. Transfer to prepared dish.
5. Bake in a preheated oven for about 50 minutes until springy to touch.
6. Cool cake slightly on rack. Cut cake into squares. Serve warm or at room temperature, spooning lemon curd over each piece.Servings: 8

Lemon Curd
3 large eggs
⅓ cup fresh lemon juice (2 to 3 lemons) Do not use the bottled lemon juice.
¾ cup granulated sugar
4 tablespoons unsalted butter, at room temperature and cut into small pieces
1 tablespoon lemon zest*1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, whisking constantly to prevent it from curdling, until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream). This will take about 10 minutes.
2. Remove from heat and immediately pour through a fine strainer to remove any lumps.
3. Cut the butter into small pieces and whisk into the mixture until the butter has melted.
4. Add the lemon zest, cover, and let cool to room temperature. The lemon curd will continue to thicken as it cools. Covering the lemon curd with plastic wrap prevents a skin from forming on the surface.

Note: Lemon Zest is the yellow outer rind of the lemon that contains the fruit’s flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

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Pecan Valley Chewy Squares

1 egg; unbeaten
1 cup brown sugar; firmly packed
1 teaspoon vanilla extract
½ cup sifted all-purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF. Grease an 8-inch square pan.
2. In a large mixing bowl stir together the egg, brown sugar and vanilla. Quickly stir in flour, baking soda and salt. Add pecans. Spread in pan.
3. Bake in a preheated oven for 18 to 20 minutes. Cookies should be soft in center when taken from the oven. Leave in pan; cut into 2-inch squares.

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Pie Shell for Pecan Pie

1¼ cups all-purpose flour plus extra for dough and surface
2 tablespoons powdered sugar
½ teaspoon sea salt
8 tablespoons chilled unsalted butter; cut into ¼-inch pats
2 tablespoons vegetable shortening; frozen solid and cut
1 large chilled egg white; mixed with ice water
1 large egg yolk; beaten
⅛ teaspoon water

1. Preheat oven to 400ºF.
2. Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.
3. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, and then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.
4. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make ½-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge.
5. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim. Prick foil with fork and return shell to refrigerator while oven is heating.
6. Adjust oven rack to center position and heat oven to 400ºF
7. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven.

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