Pecan Recipes | September, 2005

Classic Pecan Pie

1 9-inch pie shell; unbaked
3 large eggs
1 cup Karo Light Corn Syrup
1 cup granulated sugar
2 tablespoons margarine, melted
1 teaspoon vanilla
1½ cups Pecan Valley Pecan Pieces

1. Preheat oven and a baking sheet to 300ºF.
2. In a large bowl, stir eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in the pecans. Pour into the pastry shell and place pie on the baking sheet in the oven.
3. Bake in a preheated oven for 90 minutes or until golden brown.

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Dark Chocolate Pecan Bark

1½ cups Pecan Valley Pecan Pieces
2 bars (8-ounce. Each) dark chocolate candy; chopped
2 ounces white chocolate confectionary; chopped

1. Line large cookie sheet with waxed paper. Spread pecans out in a single layer, close together, on the waxed paper; set aside.
2. Place dark chocolate in a 1½-quart microwave-safe bowl. Microwave on medium (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice.
3. Immediately pour over pecans, spreading out to a thin, even layer. Let stand until firm.
4. Place white chocolate in a 1-quart microwave-safe bowl. Microwave on medium 1½ to 2½ minutes or until white chocolate can be stirred smooth, stirring twice.
5. With the tip of a metal spoon or a pastry bag fitted with a small writing tip, drizzle white chocolate over dark in a zigzag pattern.
6. Let stand to set or refrigerate; break into pieces. Store in airtight container with waxed paper between layers in cool, dry place.

Makes 1¼ pounds

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Double-Treat Pecan Cookies

1 cup whole-wheat flour
¼ cup nonfat dry milk
¼ cup wheat germ
1 teaspoon sea salt
1 teaspoon baking powder
¼ teaspoon cinnamon
¾ cups shortening*
1¼ cups brown sugar; firmly packed
1 egg
¼ cup frozen orange-juice concentrate; thawed
1½ cups uncooked quick oats
1 cup Pecan Valley Pecan Pieces
½ cup chopped raisins
2 tablespoons granulated sugar

1. Preheat oven to 350ºF.
2. In a large mixing bowl stir together flour, milk, wheat germ, salt, baking powder and cinnamon; set aside.
3. In another bowl cream shortening, brown sugar and egg until fluffy; add orange concentrate. Stir in flour mixture, then oats, pecans, and raisins.
4. Drop by heaping tablespoonfuls 4 inches apart on lightly greased baking sheets. Press with bottom of glass dipped in sugar to 3¼ inch diameter.
5. Bake in a preheated oven for about 15 minutes or until cookie springs back when pressed lightly. Let stand 2 to 3 minutes. Remove to rack to cool completely.

Note: For richer flavor substitute unsalted butter for half the shortening

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East Texas Pecan Pie

1 9-inch pie shell; unbaked
5 large eggs
1 cup granulated sugar
1 cup white corn syrup
¼ teaspoon sea salt
1 teaspoon vanilla
2 tablespoons unsalted butter; melted
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. Break eggs into a large mixing bowl and beat well. Add sugar, corn syrup, salt, vanilla and butter, one ingredient at a time, beating well after each addition. Stir in nuts. Pour into pie shell.
3. Bake in a preheated oven for about 1 hour. Pie filling will set and be firm when done.

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Flourless Pecan Cake

¾ pounds Pecan Valley Pecan Meal
4 large eggs; separated
½ pounds granulated sugar; (1 cup and 1 tablespoon)
2 teaspoons grated lemon zest
Garnish:
Powdered sugar
Cocoa
Fresh berries1. Preheat oven to 375ºF.
2. In a large mixing bowl beat the egg yolks and sugar together until light and fluffy, about 4 minutes with an electric mixer. Stir in lemon zest.
3. In a separate bowl, beat egg whites until stiff. Fold a quarter of the whites into the egg mixture to loosen it.
4. Stir pecans into mixture until thoroughly blended, fold in remaining egg whites carefully to maintain light texture. Pour batter into a lightly buttered and floured 8-inch cake pan.
5. Bake in a preheated oven for 55 to 60 minutes or until firm and golden brown, cool cake on a rack before turning out and then alternately dust with powdered sugar and cocoa.
6. Slice and serve with fresh berries.

Note: This is a very simple recipe that depends entirely on the quality of the pecans. If you suspect your pecans have been in storage for a while, place them on a baking sheet in a preheated 375ºF oven and lightly bake for 3 to 4 minutes to “refresh’” their flavor. This is a great cake to serve with late harvest style Riesling or sweet orange Muscat wines.

Yield: one 8-inch cake

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Fudge Pecan Pie

1 9-inch pie shell; unbaked
1 cup light corn syrup
¾ cups granulated sugar
3 ounces unsweetened chocolate; chopped
3 tablespoons unsalted butter
3 large eggs
1 teaspoon vanilla
¼ teaspoon sea salt
1½ cups Pecan Valley Pecan Pieces

1. Preheat oven to 375ºF.
2. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat.
3. Add chocolate and butter; stir until melted and mixture is smooth. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust.
4. Bake in a preheated oven for about 40 minutes until filling is set. Cool slightly. Serve warm or at room temperature.

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Heirloom Pecan Icebox Cookies

2 cups Pecan Valley Pecan Halves
2¼ cups sifted all-purpose flour
½ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 cup unsalted butter
½ cup granulated sugar
½ cup light brown sugar; lightly packed
1 egg
2 tablespoons milk

1. Sift together flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves and allspice; set aside.
2. In a large mixing bowl beat butter until soft. Add both sugars and beat until thoroughly mixed. Beat in egg and milk. Add sifted dry ingredients and beat on low speed until incorporated. Carefully stir in nuts.
3. Spoon out dough to make thick strip about 12-inch long in middle of 20-inch sheet of wax paper. Form into rough log, about 3-inch wide and 1½-inch high, with squared ends. Make loaf as smooth as possible. Place on cookie sheet or and freeze at least 3 hours. For more than few hours, re-wrap bar in aluminum foil.
4. When firm, unwrap loaf and cut in ¼-inch slices. Place slices about 1½ inch apart on parchment paper-lined cookie sheets.
5. Bake reversing sheets top to bottom and front to back once or twice during baking in a preheated oven for about 10 minutes until cookies are nicely browned and spring back when gently pressed, about 10 minutes. Transfer to racks to cool. Store in airtight containers.

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Hotel Hershey Chocolate Pecan Pie

1 9-inch pie shell; unbaked
1 cup granulated sugar
4 tablespoons cornstarch
2 eggs; lightly beaten
1 stick unsalted butter; melted and cooled
1 teaspoon vanilla
6 ounces semi-sweet chocolate chips
1 cup Pecan Valley Pecan Pieces; finely chopped
1 recipe Bourbon Whipped Cream

1. Preheat oven to 350ºF.
2. In a medium bowl combine sugar and cornstarch; beat in eggs. Mix in butter, vanilla, chocolate chips and pecans. Pour into pie shell.
3. Bake in a preheated oven for 40 minutes or until puffy and lightly browned. Cool completely. Top each slice with bourbon Whipped Cream.

Bourbon Whipped Cream
½ cup heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla
1 tablespoon bourbon

1. Preheat oven to 350ºF. Beat heavy cream with powdered sugar until soft peaks form.
2. Add vanilla and bourbon and beat until stiff.

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Louisiana Chocolate Pecan Pie

1 9-inch pie shell; unbaked
1 cup light corn syrup
½ cup granulated sugar
¼ cup unsalted butter or margarine; melted
1 teaspoon vanilla
3 eggs
6 ounces semi-sweet chocolate chips; reserve 2 tablespoons
1½ cups Pecan Valley Pecan Halves
2 tablespoons reserved semi-sweet chocolate chips
10 Pecan Valley Pecan Halves
Whipped Cream

1. Preheat oven to 325ºF.
2. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping.
3. Stir in remaining chocolate chips and 1½ cups pecans. Spread evenly in pastry-lined pan.
4. Bake in a preheated oven for 55 to 65 minutes or until deep golden brown and filling is set. Cool completely.
5. Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of 10 pecan halves into chocolate. Place on paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set.
6. Garnish pie with Whipped Cream and chocolate-dipped nuts. Store in refrigerator.

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Maple Pecan Bars

1 egg; beaten
½ cup granulated sugar
⅓ cup unsalted butter; melted
½ cup self-rising flour
1 teaspoon maple flavoring
1 cup Pecan Valley Pecan Pieces
½ cup raisins

1. Preheat oven to 350ºF.
2. In a large mixing bowl, combine egg and sugar, beating well.
3. Add remaining ingredients; mix well.
4. Spread evenly in a greased 8-inch square baking pan.
5. Bake in a preheated oven for 30 minutes.
6. Cool in pan; cut into bars or squares.

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