Pecan Recipes | August, 2005

Classic Pumpkin Pie with Candied Pecan Topping

1 9-inch pie shell; unbaked
1 16-ounce can pumpkin pie filling
1 12-ounce can evaporated milk
2 eggs
½ cup granulated sugar
½ cup light brown sugar; firmly packed
1 teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon cloves
½ cup granulated sugar
½ cup water
2 tablespoons unsalted butter; or margarine
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves. Mix well. Pour into unbaked pie crust.
3. Bake in a preheated oven for 1 hour 10 minutes or until knife inserted in center comes out clean. Cool completely.
4. Meanwhile prepare topping. Grease baking sheet lightly with shortening. Combine granulated sugar and water in small saucepan. Cook and stir on medium heat until sugar dissolves.
5. Increase heat. Bring to a boil. Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently. Stir in butter and nuts. Stir briskly.
6. Spread quickly in thin layer on baking sheet. Cool completely.
7. Break into pieces. Sprinkle around edge of pie. (You might not use all of topping). Cover and store any extra for later use). Refrigerate leftover pie.

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Deluxe Chocolate Chunk Pecan Cookies

¾ cups unsalted butter; at room temperature
¼ cup shortening
1½ cups light or dark brown sugar; firmly packed
⅛ teaspoon sea salt
1½ teaspoons vanilla extract
1 egg; lightly beaten
2 cups all-purpose flour*
½ teaspoon baking soda
1 cup Pecan Valley Pecan Pieces
2 cups Swiss semisweet chocolate; in small chunks
1 cup milk-chocolate chunks; large

1. Preheat oven to 350ºF. Line a baking sheet with baking parchment.
2. In a large mixing bowl cream the butter and shortening with the sugar and salt until light and well blended.
3. Stir in the vanilla and egg. Stir in the flour and baking soda and mix well.
4. Fold in the nuts and chocolate chunks. Form into generous tablespoons of batter and drop onto the lined baking sheet, pressing down slightly on the dough, about 2 inches apart.
5. Bake in a preheated oven for 12 to 15 minutes until lightly golden in color and browned at the edges.

Makes about 2½ dozen

Note: For tenderer, crisper, more buttery cookie, reduce flour to 1¾ cups.

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East Texas Pecan Pumpkin Pie

¼ cup all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon sea salt
½ cup unsalted butter; chilled
2 tablespoons water
3 extra large eggs
1½ cups Pecan Valley Pecan Pumpkin Butter
1½ cups heavy cream

1. In a bowl sift together flour, sugar and salt. Cut butter into small cubes and add to flour. With a pastry blender or 2 knives, cut butter into flour until pea-sized granules form. Sprinkle 1 tablespoon water over flour and mix slightly. Add another tablespoon water and mix. Gather dough into a ball, adding a little more water as necessary. Wrap in plastic and refrigerate for 2 to 3 hours. Roll out pastry and fit into a 9-inch pie pan.
2. Preheat oven to 450ºF.
3. In a large mixing bowl beat eggs until well blended, and then stir in pecan pumpkin butter and cream. Pour into unbaked pie shell.
4. Bake in a preheated oven for 15 minutes
5. Reduce heat to 350ºF and bake for an additional 40 minutes or until center is just set.
6. Serve at room temperature.

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Easy Pecan Penuche

6 tablespoons unsalted butter
1 cup brown sugar; firmly packed
¼ cup milk
2½ cups sifted powdered sugar
1 cup Pecan Valley Pecan Pieces

1. In a 1½-quart saucepan melt butter; add brown sugar. Cook over low heat for 2 minutes; stir constantly. Increase heat to medium; add milk. Cook and stir until mixture comes to a boil.
2. Remove from heat, cool 30 minutes.
3. Gradually stir in powdered sugar until mixture is of fudge consistency. Stir in nuts. Spread in a buttered 9-inch-by-5-inch-by-3-inch or 8-inch-by-4-inch-by-2-inch loaf pan. Chill.
4. Cut into squares.

Makes 1½ pounds

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Fresh Apple Pecan Cake

1½ cups vegetable oil
2 cups granulated sugar
3 eggs
2 cups cake flour
⅛ teaspoon ground cloves
1¼ teaspoons cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon baking soda
¾ teaspoons sea salt
1 cup whole-wheat flour
1¼ cups Pecan Valley Pecan Pieces
3¼ cups apples; peeled; grated about 5 to 6 apples; suggest Granny Smith’s
3 tablespoons applejack
Apple Cider Sauce

1. Preheat oven to 325ºF.
2. Using an electric mixer, beat oil and sugar in a large bowl until thick and opaque.
3. Add eggs, one at a time, beating well after each addition.
4. In bowl mix together flour, cloves, cinnamon, nutmeg, baking soda and salt, then stir in whole-wheat flour. Add to oil and egg mixture and mix until well blended.
5. Add pecans, the grated apples and applejack all at once and stir batter until well mixed. Pour batter into a 10-inch Bundt cake pan which has been greased and floured.
6. Bake in a preheated oven 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Let cake cool for 10 minutes and then un-mold.
7. Serve warm with Apple Cider Sauce.
Apple Cider Sauce
½ cup unsalted butter
½ cup brown sugar; firmly packed
1½ cups granulated sugar
¾ cups applejack
1 cup sweet cider; or apple juice
½ cup orange juice; fresh
½ cup evaporated milk1. Melt butter in a saucepan and stir in both sugars.
2. Add remaining ingredients, stir and bring to boil. Reduce heat and cook for 5 minutes.
3. Remove from heat and cool slightly.
4. Serve warm over sliced cake, about 3 tablespoons per serving.

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Fudge Pecan Pie from the Heart of Texas

1 9-inch pie shell; unbaked
⅓ cup unsalted butter or margarine
⅓ cup Hershey’s Cocoa
⅔ cups granulated sugar
¼ teaspoon sea salt
3 eggs, slightly beaten
¾ cups light corn syrup
1 cup Pecan Valley Pecan Pieces
1 cup Pecan Valley Pecan Halves
Whipped Cream

1. Preheat oven to 375ºF.
2. Melt butter over low heat; add cocoa and stir until smooth. Remove from heat; cool slightly.
3. Stir in sugar, salt, eggs and corn syrup. Blend thoroughly.
4. Stir in chopped nuts, if desired. Pour into unbaked pie shell. Place pecan halves over top.
5. Bake in a preheated oven for 40 minutes. Cool. Let stand 8 hours before serving.
6. Garnish with sweetened whipped whipping cream or whipped topping.

Makes 8 servings

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Hungarian Pecan Cookies

4¾ cups unsifted all-purpose flour
2 cups unsalted butter
4 large egg yolks; slightly beaten
1 cup sour cream
1¼ pounds Pecan Valley Pecan Meal
1 cup granulated sugar
½ cup milk
1 tablespoon almond extract
1 large egg; beaten
Powdered sugar

1. In a large bowl, place the flour and the butter. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
2. Add the egg yolks and sour cream; stir with a fork until combined. Turn the dough out onto a lightly floured board or pastry cloth. Knead the dough with your hands until it is smooth and can be shaped into a ball. If dough is too sticky, knead in more flour. If desired, wrap dough in plastic wrap and refrigerate.
3. In a medium-sized bowl, place the pecan meal, granulated sugar, milk and almond extract. Using a wooden spoon, stir in pecan mixture until ingredients are thoroughly combined.
4. Preheat oven to 400ºF. Grease baking sheets with solid vegetable shortening.
5. Divide the dough into quarters; wrap three of the quarters separately in plastic wrap and set aside. On a lightly floured surface, roll out the remaining quarter of the dough to a 15-inch-by-12-inch rectangle that is ⅛-inch thick. Using a pastry wheel, cut the rectangle of dough into 3-inch squares. Place a heaping teaspoons of the pecan filling in the center of each square; bring one corner of the dough over the filling to the opposite corner; pinch edges together. Place kifli on baking sheets; brush with the beaten egg.
6. Bake in a preheated oven for 10 minutes or until cookies are golden brown.
7. Remove from the baking sheet.
8. Fill the bottom of a pie place with powdered sugar. Roll kifli in the sugar. Let cool on wire racks.
9. Repeat steps with the remaining three quarters of dough.

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Impossible Pecan Pie

1½ cups Pecan Valley Pecan Pieces
¾ cups milk
¾ cups corn syrup; light or dark
¼ cup margarine or unsalted butter; softened
1½ teaspoons vanilla
4 eggs
¾ cups brown sugar; firmly packed
½ cup Bisquick or baking mix

1. Preheat oven to 350ºF.
2. Grease 9-inch pie plate. Sprinkle pecans in plate.
3. Beat milk, corn syrup, softened butter; vanilla, eggs, brown sugar and Bisquick until smooth; 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate
4. Bake in a preheated oven for 50 to 55 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.
3. Store in tightly covered container at room temperature or may be refrigerated.

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Maple Pecan Cream Pie

1 9-inch pie shell; baked
2 cups milk
2 cups maple syrup
3 each well-beaten egg yolks
6 tablespoons all-purpose flour
1 dash of sea salt
1 teaspoon vanilla
½ cup Pecan Valley Pecan Pieces
½ cup yogurt or whipped cream

1. Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over simmering water about ½ hour.
2. Add dash of salt and vanilla.
3. Pour in baked pie shell.
4. Sprinkle with half the nuts. Chill.
5. Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts.

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Miniature Pecan Tarts

16 2-inch tart shells; unbaked
½ cup granulated sugar
1 cup dark corn syrup
2 tablespoons unsalted butter or margarine
¼ teaspoon sea salt
3 eggs
1 cup Pecan Valley Pecan Pieces
½ teaspoon vanilla extract

1. Preheat oven to 450ºF.
2. Combine sugar, corn syrup, butter, and salt in a saucepan; bring to a boil, stirring constantly. Remove from heat. Break eggs into a medium bowl; remove 1 tablespoon egg white, and set aside. Beat remaining eggs with a fork until well combined. Gradually add hot mixture to beaten eggs, stirring constantly. Stir in pecans and vanilla.
3. Beat reserved egg white until foamy; lightly brush on each side of tart shell. Spoon filling into tart shells, filling ¾ full.
4. Bake in a preheated oven for 5 minutes.
5. Reduce oven temperature to 325ºF
6. Bake 12 minutes or until filling is set.

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