Pecan Recipes | November, 2005

Martha Stewart’s Carrot Cake

1½ cups (3 sticks) unsalted butter, melted plus more for pans
3 cups all-purpose flour, plus more for pans
1 cup (3 ounces) Pecan Valley Pecan Halves
1 pound large carrots, peeled
3 large eggs, room temperature
⅓ cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
1 tablespoon freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon ground cinnamon
Orange Cream Cheese Frosting
Candied Carrot Strips

1. Preheat oven to 375ºF.
2. Butter two 8-inch-by-2-inch round cake pans. Dust with flour, and tap out any excess. Set aside.
3. Spread pecans in a single layer on an ungreased baking pan, and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool.
4. Reduce oven temperature to 300ºF.
5. Finely chop pecans and set aside.
6. Using the smallest holes (less than ¼-inch in diameter) of a box grater, grate carrots, yielding 2½ cups. Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
7. Into a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
8. Divide batter between the two cake pans, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
9. Using a serrated knife, trim tops of cakes so surfaces are level. Slice each layer in half crosswise. Place a layer on a cake stand or cardboard round, and spread ¾ cup frosting over top. Place a second cake layer on top, and spread with another ¾ cup frosting. Repeat with third layer and another ¾ cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
10. If using the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of second hand, gently squeeze the carrot strip and slide fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
11. Gently place tapered end of drained carrot strip in center of cake, and gently press it down the side; place a second strip next to it. Continue applying strips around entire cake every 2-inches. Form 2 or 3 strips into a decorative bow, and place on top. Cut cake, and serve.
Orange Cream Cheese Frosting
¾ cup (1½ sticks) unsalted butter, room temperature
3 eight-ounce bars cream cheese, room temperature
3 cups confectioners’ sugar, sifted
1 tablespoon freshly grated orange zest
2 tablespoons freshly grated ginger
Pinch of sea salt1. Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes.
2. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more.
3. Add sugar, orange zest, ginger, and salt, and beat for 5 minutes.

For the Candied Carrot Strips
4-5 large carrots, peeled
6 cups granulated sugar
4 cups water1. Using a mandoline, slice carrots lengthwise into ⅛-inch-thick strips, and set aside.
2. In a medium stockpot combine sugar and water. Bring to a boil, stirring to dissolve sugar.
3. Add carrots, reduce to a simmer, and cook until translucent, 10 to 12 minutes.
4. Will keep refrigerated in syrup in an airtight container for up to 3 days.

Makes one 8-inch layer cake

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Meringue Pecan Pie

3 egg whites
1 cup granulated sugar
½ teaspoon baking powder
1 teaspoon pure vanilla extract
20 Ritz Crackers
½ cup Pecan Valley Pecan Pieces
Ice cream or fresh fruit and whipped cream

1. Preheat oven to 350ºF.
2. In a large mixing bowl beat egg whites until very stiff; slowly add sugar, baking powder, and vanilla.
3. Break the crackers into pieces about the size of a pea, and stir by hand into the meringue mixture. Add the pecans. Pour into a well-buttered 9-inch pie pan. Be sure to butter the edge and rim of the pan.
4. Bake in a preheated oven for 25 minutes.
5.Serve with ice cream or fresh fruit and whipped cream.

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Miniature Fruitcakes

¾ cups granulated sugar
¼ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon sea salt
1½ cups Pecan Valley Pecan Pieces
1 cup chopped dates
¾ cups chopped mixed candied fruit (about 4 ounces)
2 eggs, separated
½ teaspoon pure vanilla extract
Halved candied cherries1. Preheat oven to 275ºF.
2. In a bowl, combine the sugar, flour, baking powder, salt, pecans, dates and candied fruit.
3. Combine egg yolks and vanilla; stir into dry ingredients.
4. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover the muffin tin tightly with heavy-duty aluminum foil.
5. Bake in a preheated oven for 1 hour.
6. Uncover; top each fruitcake with cherries.
7. Continue baking for 5 minutes longer or until a toothpick inserted near the center comes out clean.
8. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely.

Yield: 1 dozen

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Mystery Pecan Pie

1 9-inch pie shell; unbaked
8 ounces cream cheese, softened
1 egg
⅓ cup granulated sugar
1 teaspoon vanilla
1¼ cups Pecan Valley Pecan Pieces
3 eggs
1 cup light corn syrup
¼ cup granulated sugar
1 teaspoon vanilla
¼ teaspoon sea salt

1. Preheat oven to 350ºF.
2. In a food processor, process until fluffy; the cream cheese, 1 egg, ⅓ cup sugar and 1 teaspoon vanilla. Spread the mixture in the bottom of the unbaked pie shell. Sprinkle the pecans over the cheese mixture.
3. In a large mixing bowl beat the 3 eggs with an electric mixer until foamy. Do not over mix. Add the corn syrup, ¼ cup sugar, 1 teaspoon vanilla and the salt. Mix well. Pour this over the pecans.
4. Bake in a preheated oven for 40 minutes. Serve warm or cold.

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Pappadeaux’s Sweet Potato Pecan Pie

1 9-inch pie shell; unbaked
1¼ cups (about 2 medium potatoes) cooked and mashed sweet potatoes
¼ cup brown sugar; firmly packed
¼ cup granulated sugar
1 egg, lightly beaten
¼ cup heavy (whipping) cream
¼ teaspoon vanilla extract
Pinch of sea salt
¾ teaspoons ground cinnamon
¾ teaspoons allspice
¾ teaspoons nutmeg
3 tablespoons softened unsalted butter
1 recipe Sweet Potato Filling
1 recipe Bourbon Sauce

1. Preheat oven to 325ºF.
2. In an electric mixing bowl combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter and beat at medium-low speed until smooth, do not over mix.
3. To assemble pie, spoon Sweet Potato Filling into the pastry-lined pie pan. Fill shell evenly to the top with pecan filling.
4. Bake in a preheated oven for 1½ hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours.
5. Serve pie slices with Bourbon Sauce on top or to the side.

Pecan Pie Filling
1¼ cups granulated sugar
1¼ cups dark corn syrup
3 eggs, lightly beaten
3 tablespoons unsalted butter, softened
¼ teaspoon vanilla extract
Pinch of sea salt
¾ teaspoons ground cinnamon
1¼ cups Pecan Valley Pecan Pieces

1. Prepare pecan pie filling: combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4 to 5 minutes.
2. Stir in pecans, mix well. Set aside.

Bourbon Sauce
1½ cups heavy (whipping) cream
1 cup milk
1 (4-serving size) package instant vanilla pudding mix
3 tablespoons bourbon, brandy or rum
1 teaspoon vanilla extract

1. Prepare bourbon sauce: combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping.
2. Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny). Sauce should be made about one hour before use; it will thicken as it sits. Set aside.

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Paula Deen’s Banana-Pecan Cake

2 cups all-purpose flour
½ teaspoon baking soda
½ cup solid vegetable shortening
1½ cups sugar
2 eggs
2 ripe bananas, mashed
¼ cup buttermilk
1 teaspoon pure vanilla extract
1 cup Pecan Valley Pecan Pieces
Carmel Frosting

1. Preheat oven to 350ºF. Grease and flour 2 (9-inch) cake pans.
2. For the cake: In a medium bowl, stir together flour and baking soda; set aside. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes. Add eggs 1 at a time, mixing well after each addition. Mix in mashed bananas, buttermilk, and vanilla. Add flour mixture, mix until just combined. Stir in black pecans.
3. Pour into prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool completely.
4. Meanwhile, prepare frosting.
5. Sandwich 2 layers of cake with frosting.
6. Frost the outside of the cake. Press chopped pecans on the sides of the cake, if desired.
Carmel Frosting
½ cup (1 stick) butter, softened
1 cup brown sugar; firmly packed
⅓ cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 16-ounce box confectioners’ sugar1. Melt butter in small saucepan. Add brown sugar and ⅓ cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes. Remove from heat and add vanilla. Transfer to a large bowl.
2. Using a handheld electric mixer, beat in confectioners’ sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right.

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Pecan Angel Food Cake

1½ cups egg whites (about 12)
1 cup all-purpose flour
1 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1½ cups granulated sugar
1½ cups Pecan Valley Pecan Pieces
Whipped cream, optional1. Preheat oven to 350ºF.
2. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
3. Sift flour twice; set aside.
4. Add cream of tartar and vanilla to egg whites; beat on medium speed until soft peaks form.
5. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form.
6. Gradually fold in flour, about ¼ cup at a time.
7. Fold in pecans. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets.
8. Bake in a preheated oven for 35 to 40 minutes or until lightly browned and entire top appears dry.
9. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan; remove cake.
10. Serve with whipped cream if desired.

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Pecan Tart with Praline Cream

1 10-inch tart shell; unbaked
⅓ cup margarine; melted
1 cup granulated sugar
1 cup light corn syrup
4 eggs; beaten
1 teaspoon vanilla
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Halves
¼ cup chocolate chips
½ cup whipped cream
½ teaspoon vanilla
1 teaspoon praline liqueur
2 tablespoons powdered sugar

1. Preheat oven to 325ºF.
2. Combine margarine, granulated sugar and corn syrup in microwave bowl. Stir and cook to dissolve granulated sugar. Let cool slightly.
3. Add eggs, vanilla and salt. Stir well. Pour filling into crust. Arrange pecan halves on top.
4. Bake in a preheated oven for 50 to 55 minutes.
5. Place chocolate chips in freezer strength Zip-Lock bag. Submerge in boiling water to melt. Snip one corner from bag. Drizzle overtop of pie.
6. Combine whipping cream, ½ teaspoon vanilla and praline liqueur. Beat until foamy. Add confectioner’s granulated sugar. Beat until soft peaks form.
7. Serve on individual dessert plates with cream.

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Prairie State Oatmeal Cake

1 cup quick-cooking rolled oats
1½ cups boiling water
1½ cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking soda
½ cup shortening
1 cup granulated sugar
1 cup brown sugar; firmly packed
2 eggs
6 tablespoons unsalted butter
1 cup coconut
⅔ cups brown sugar; firmly packed
2 tablespoons milk
¾ to 1 cup Pecan Valley Pecan Pieces
½ teaspoon sea salt1. Preheat oven to 350ºF.
2. Grease a 13-inch-by-9-inch-by-2-inch baking pan. Set aside.
3. In small bowl, combine oats and boiling water; let stand 20 minutes. In medium bowl, combine flour, cinnamon, baking soda, and salt.
4. In large bowl, beat granulated sugar, the 1 cup brown sugar, and the shortening on medium speed of electric mixer until combined. Beat in eggs. Beat in oatmeal mixture.
5. Gradually add flour mixture, beating until combined (if necessary, stir in last portion by hand). Turn the batter into prepared pan.
6. Bake in a preheated oven for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Place pan on wire rack.
7. In saucepan, combine butter, coconut, the ⅔ cup brown sugar, and the milk Cook and stir until boiling. Stir in pecans. Spoon over hot cake. Cool.

Makes 16 servings

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Pumpkin Pecan Crumble Pie

1¼ cups all-purpose flour
¼ teaspoon sea salt
⅓ cup shortening
3 to 4 tablespoons cold water
16-ounce can pumpkin pie filling
⅔ cups granulated sugar
2 teaspoons pumpkin pie spice
3 eggs
1 5-ounce can evaporated milk
½ cup milk
½ cup all-purpose flour
½ cup Pecan Valley Pecan Pieces
¼ cup brown sugar, firmly packed
3 tablespoons unsalted butter; softened

1. Preheat oven to 375ºF. In a mixing bowl, stir together the flour and salt. Cut in the shortening until the pieces are the size of small peas. Sprinkle the water, one tablespoon at a time, over part of the flour; gently toss with a fork. Push to the side of the bowl. Repeat until all is moistened. Form the dough into a ball.
2. On a lightly floured surface, flatten the dough and roll out to a 12-inch circle. Line a 9-inch pie plate with the pastry. Trim the crust to ½-inch beyond the edge of the plate. Fold under and flute the edge.
3. In a mixing bowl, combine the pumpkin, sugar and spice. Add the eggs and beat lightly. Gradually beat in the evaporated milk and milk. Pour the filling into the crust. Cover the edge of the pie with foil to prevent over browning.
4. Bake in a preheated oven for 25 minutes.
5. Make the topping: in a medium bowl, combine the flour, pecans, brown sugar and butter. Remove the foil from the pan. Sprinkle the topping over the filling.
6. Return the pie to the oven and bake for 25 minutes longer, or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill to store

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