Pecan Recipes | September, 2005

Pecan Praline Cake

½ cup unsalted butter; at room temperature
½ cup light brown sugar; firmly packed
2 eggs; beaten to blend; room temperature
2½ cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup maple syrup
½ cup hot water
Maple Pecan Pralines
Maple Whipped Cream

1. Preheat oven to 350ºF. Grease two 8- to 9-inch round cake pans.
2. Using electric mixer, cream butter and brown sugar. Beat in eggs in thin stream.
3. Combine flour, baking powder and baking soda in another bowl.
4. Alternate adding dry ingredients, syrup and hot water to butter mixture, blending until smooth. Pour into prepared pans.
5. Bake in a preheated oven for about 30 minutes until tester inserted in center comes out clean.
6. Cool completely. Wrap; chill thoroughly.
7. To assemble: cut off top crusts from cake layers. Set 1 layer on platter. Spread lightly with whipped cream. Sprinkle lightly with pralines. Top with second cake layer. Spread top and sides lightly with whipped cream. Spoon remaining whipped cream into pastry bag fitted with star tip. Pipe lattice design atop cake; pipe border around bottom edge of cake. Press pralines onto sides; sprinkle any remainder on top.
8. Serve chilled or at room temperature.
Maple Pecan Pralines
1 cup maple syrup
1 cup Pecan Valley Pecan Pieces1. Lightly grease baking sheet. Boil syrup in heavy small saucepan until candy thermometer registers 300ºF (hard-crack stage). Remove from heat.
2. Stir in pecans. Pour onto prepared sheet. Cool until set.
3. Transfer to food processor and mix to fine powder.

Maple Whipped Cream
2 cups whipping cream
6 tablespoons powdered sugar
1 teaspoon maple extract; or up to double this amountIn a large mixing bowl beat cream with sugar and extract to stiff peaks.

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Pecan Triangles

1 ounce unsweetened chocolate
¼ cup unsalted butter
2 eggs
1½ cups powdered sugar; unsifted
¼ teaspoon sea salt
1 teaspoon vanilla
¼ cup milk
¾ cups all-purpose flour
1 cup Pecan Valley Pecan Pieces; finely chopped
Vanilla Frosting

1. Preheat oven to 350ºF.
2. In a 3-quart saucepan, melt chocolate and butter over low heat. Set aside.
3. In a large mixing bowl beat eggs until light (about 5 minutes).
4. Beat in sugar until smooth.
5. Add salt, vanilla and milk; mix until smooth.
6. Gradually stir in flour.
7. Fold in chocolate mixture and pecans.
8. Pour into greased and paper-lined 8-inch square pan.
9. Bake in a preheated oven for 30 minutes.
10. Cool in pan.
11. Frost with Vanilla Frosting
12. Cut into 2-inch squares and each square diagonally into triangles.

Makes 32 cookies

Vanilla Frosting
1 cup powdered sugar; unsifted
¼ cup unsalted butter; softened
1 teaspoon vanilla

1. In a large mixing bowl, combine 1 cup powdered sugar, ¼ cup soft butter and 1 teaspoon vanilla.
2. Beat until smooth and creamy.
3. Spread over cookies before cutting.

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Pecan Valley Biscotti

1 cup Pecan Valley Pecan Pieces; toasted
1 cup all-purpose flour
¾ cups whole-wheat flour
½ cup brown sugar; firmly packed
1 teaspoon baking soda
½ teaspoon ground cinnamon
Dash sea salt
3 egg whites
1 egg white; slightly beaten

1. Preheat oven to 375ºF.
2. Spray cookie sheet with nonstick cooking spray. Place pecans in blender or food processor.
3. Cover and blend, using quick on-and-off motion, until pecans are consistency of coarse meal.
4. In a large mixing bowl, mix ½ cup of the ground pecans and the flours, brown sugar, baking soda, cinnamon and salt.
5. Stir in 3 egg whites thoroughly until stiff dough forms.
6. Sprinkle remaining ground pecans on lightly floured surface.
7. Divide dough into 4 equal parts. Roll each part dough into rope, about 14-inch long and ¾-inch thick, on pecans. Place on cookie sheet. Brush lightly with remaining egg white.
8. Bake in a preheated oven for 20 minutes.
9. Cut into 1-inch diagonal slices.
10. Reduce oven temperature to 225ºF.
11. Continue baking for 15 to 20 minutes longer or until crisp.
12. Remove from cookie sheet. Cool on wire rack. Store tightly covered.

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Pecan Valley Honey Drops

1 cup granulated sugar
1 cup honey
⅔ cups shortening
3 eggs
3¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup sour cream
1 cup Pecan Valley Pecan Pieces
¾ cups flaked coconut
1 teaspoon vanilla

1. Preheat oven to 375ºF.
2. In a large mixing bowl cream sugar, honey, shortening and eggs.
3. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto wax paper. Add soda and salt to flour and stir to blend.
4. Add blended dry ingredients alternately with sour cream to creamed mixture. Stir in pecans, coconut and vanilla. Drop by teaspoonfuls onto greased baking sheet. Top each cookie with a pecan half or coconut.
5. Bake in a preheated oven for 10 to 12 minutes.

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Pecans and Cream Pound Cake

⅓ cup unsalted butter
½ cup brown sugar; firmly packed
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
½ cup dried coconut
¼ cup Pecan Valley Pecan Pieces; finely chopped
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon sea salt
½ cup unsalted butter
3 ounces cream cheese
¾ cups granulated sugar
2 large eggs
¼ cup milk
1 teaspoon vanilla extract1. Preheat oven to 325ºF.
2. In a large mixing bowl combine ⅓ cup butter, brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut and pecans. Blend well. Set aside ¼ cup of this mixture. Press remaining mixture onto sides and bottom of a well-greased 9-inch-by-5-inch-by-3-inch loaf pan. Refrigerate while preparing cake
3. Sift 1½ cups flour with baking powder and salt. Set aside.
4. In a large mixing bowl cream together ½ cup butter and cream cheese.
5. Gradually add granulated sugar and cream until light and fluffy.
6. Add eggs, one at a time, beating well after each. Add half the flour mixture; blend well. Use low speed of mixer if using. Blend in milk and vanilla extract; blend in remaining flour mixture.
7. Pour batter into prepared pan that has been refrigerated. Sprinkle with reserved crumb mixture.
8. Bake in a preheated oven for 60 to 70 minutes or until cake is golden brown and springs back when lightly touched.
9. Cool 10 minutes in pan; remove and cool completely, upside down, on wire rack.
10. Serve this delicious cake as is, or use a lemon sauce over.

Note: Substitute 1 teaspoon pure orange extract or 1 teaspoon pure rum extract for the vanilla if preferred.

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Pumpkin Pie in Pecan Crust

Pecan Pastry Crust
½ cup dark brown sugar; firmly packed
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon ground ginger
½ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
16 ounces pumpkin; canned or 2 cups pureed cooked pumpkin
2 large eggs
1 cup evaporated milk

1. Prepare pastry.
2. Preheat oven to 425ºF.
3. In a large bowl, combine sugar, cinnamon, salt, ginger, nutmeg and cloves.
4. With an electric mixer on medium speed, beat in pumpkin until combined.
5. Add eggs and milk; beat until smooth and well blended.
6. Pour pumpkin mixture into the pastry-lined plate.
7. Bake in a preheated oven for 10 minutes.
8. Reduce oven temperature to 350ºF.
9. Continue baking for 35 minutes longer or until the center of the pie is set.
10. Cool on a wire rack to room temperature, then serve or refrigerate.

Pecan Pastry Crust
2 cups all-purpose flour; unsifted
½ cup Pecan Valley Pecan Pieces; very finely chopped
3 tablespoons granulated sugar
¼ teaspoon sea salt
⅔ cups vegetable shortening; chilled
4 tablespoons ice water; or up to 5 tablespoons

1. In a medium bowl, combine flour, pecans, sugar and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
2. Add ice water, 1 tablespoon at a time, and stir lightly with a fork just until a soft, manageable pastry forms.
3. Divide pastry into 2 balls. Between 2 sheets of floured waxed paper, roll out one ball to an 11-inch round.
4. Remove the top sheet of paper and invert pastry into a 9-inch pie plate, letting excess extend over the edge.
5. Remove the remaining sheet of waxed paper. Trim pastry edge even with the rim of the plate.
6. To make braided pastry, between sheets of floured waxed paper, roll out remaining ball of pastry and pastry scraps to a 10-inch-by-4½-inch rectangle.
7. Remove top sheet of waxed paper.
8. Cut the rectangle lengthwise into twelve ⅜-inch wide strips.
9. Braid 3 strips together; repeat 3 times with remaining strips.
10. With water, moisten the rim of the pastry in the pie plate.
11. Place braids around the rim of the plate. Trim off any excess braid and pat ends together where they meet.

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Texas Buttermilk Pecan Pie

1 9-inch pie shell; unbaked
½ cup unsalted butter
2 cup granulated sugar
2 teaspoons vanilla
3 eggs
3 tablespoons all-purpose flour
¼ teaspoon sea salt
1 cup buttermilk
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 300ºF.
2. In a large mixing bowl cream butter and sugar until light and fluffy, adding ½ cup sugar at a time. Blend in vanilla. Add eggs, one at a time. Combine flour and salt; add small amount at a time. Add buttermilk. Sprinkle pecans in bottom of pie crust; pour custard mix over the pecans.
3. Bake in a preheated oven for 1 hour 30 minutes. The top browns as it cooks. Best served at room temperature.

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West Texas Pecan Pie

1 9-inch pie shell; unbaked
1 cup granulated sugar
½ cup Karo Dark Corn Syrup
¼ cup unsalted butter, melted
3 eggs, well beaten
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 375ºF.
2. In a large mixing bowl combine sugar, corn syrup, and melted butter. Add beaten eggs and pecans to sugar mixture. Mix thoroughly. Pour mixture into pie shell.
3. Bake in a preheated oven for 45 to 50 minutes cool on rack.

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Whole-Wheat Pecan Crumb Cake

1 cup Pecan Valley Pecan Pieces
⅓ cup brown sugar; firmly packed
1 teaspoon cinnamon
¾ cups powdered sugar
2 tablespoons water
2 cups whole-wheat flour
1 cups granulated sugar
3 teaspoons baking powder
½ teaspoon sea salt
1 cup milk
⅓ cup unsalted butter
1 egg1. Preheat oven to 350ºF. Grease and flour 2 8- or 9 inch round cake pans.
2. In small bowl mix nuts, brown sugar and cinnamon. Set aside.
3. Lightly spoon flour into measuring cup; level off, in large bowl, combine flour, sugar, baking powder, salt, milk, margarine and egg. Mix at low speed until moistened. Beat 2 more minutes at medium speed.
4. Spread ¾ cups batter into each cake pan. Sprinkle ¼ of nut and sugar mix evenly over batter in each pan. Carefully spread remaining batter on top of nut and sugar mixture in pan. Then, spread remaining nut and sugar mixture on top of batter in pan.
5. Bake in a preheated oven for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly.
6. In small bowl, combine powdered sugar and enough water for desired drizzling consistency; blend until smooth. Drizzle over warm cakes.

Note: Cake can be baked in 13-inch-by-9 inch pan 25 to 30 minutes or until done.

Makes 2 cakes 6 to 8 servings each

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