Pecan Recipes | November, 2005

Strawberry Pecan Pie

1 9-inch pie shell; unbaked
1½ cups granulated sugar
¼ cup all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups fresh strawberries; chopped
1 cup Pecan Valley Pecan Pieces
1 tablespoon unsalted butter or margarine

1. Preheat oven to 375ºF.
2. In a bowl, combine sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently. Line pie plate with bottom crust. Add filling; dot with butter. Top with a lattice crust.
3. Bake in a preheated oven for 50 minutes or until crust is golden brown and filling is bubbly.

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Strawberry-Pecan Cake

1 box white or yellow cake mix (approximately 18 to 21 ounces)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 3-ounce package strawberry flavored gelatin
½ cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup Pecan Valley Pecan Pieces
Strawberry Cream Cheese Icing

1. Preheat oven to 350ºF.
2. Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended.
3. Stir in 1 cup mashed strawberries and 1 cup pecans.
4. Pour batter into 3 generously greased and floured 8- or 9-inch round layer pans.
5. Bake in a preheated oven for 35 minutes, or until cake tests done*.
6. Spread frosting over cake layers and sides of cake
7. Store cake in an airtight container or wrapping; refrigerate.

Note: Lightly touch cake in the center with a finger; if it springs back, the cake is done.

Strawberry Cream Cheese Icing
1 8-ounce package cream cheese, room temperature
½ stick margarine (2 ounces), room temperature
1 teaspoon pure vanilla extract
½ cup Pecan Valley Pecan Pieces
½ cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar (1 to 1½ pounds)

1. To make icing, cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved.
2. Stir in drained strawberries and pecans.
3. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.

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Streusel Topped Coffee Cake

2 cups all-purpose flour; unsifted
2 teaspoons baking powder
½ teaspoon sea salt
¼ cup unsalted butter or margarine
¼ cup granulated sugar
1 egg
½ cup milk
1½ cups None Such Ready-to-Use Mincemeat
½ cup Pecan Valley Pecan Pieces1. Preheat oven to 375ºF.
2. Sift together flour, baking powder and salt; set aside.
3. In a large mixer bowl beat butter and sugar until fluffy; beat in egg.
4. On low speed add milk alternately with dry ingredients; blend well.
5. Stir in None Such and pecans. Spread batter in greased 9-inch square baking ban. Sprinkle with streusel topping.
6. Bake in a preheated oven for 35 to 40 minutes or until or until toothpick inserted in center comes out clean. Serve warm

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Streusel-Filled Coffee Cake

You can make this cake a day ahead, refrigerate it overnight, and bake it the next morning. Just take it out of the refrigerator 30 minutes before baking, and allow an extra 5-10 minutes in the oven. It also freezes well.

3 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon sea salt
1½ cup granulated sugar
½ cup shortening
2 eggs, lightly beaten
1 cup milk
2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
¾ cups brown sugar; firmly packed
¾ cups Pecan Valley Pecan Pieces
3 tablespoons all-purpose flour
1 tablespoon cinnamon

1. Preheat oven to 350ºF.
2. Combine first four ingredients in a large bowl, and cut in shortening with a pastry blender until mixture has the consistency of cornmeal.
3. In a separate bowl, combine eggs, milk, and vanilla. Add shortening mixture, and blend until just mixed. Do not over mix. Spoon half the batter into a well-greased and floured 9-inch-by-13-inch pan, making sure the top of the dough is even and fills the corners of the pan.
4. Combine melted butter and remaining ingredi­ents to make streusel mixture. Sprinkle half of mixture over batter in pan. Spoon remaining bat­ter on top (don’t worry if batter doesn’t cover completely). Sprinkle remaining streusel mixture on top.
5. Bake in a preheated oven for 25 to 30 minutes, or until done.
6. Cut into rectangles, and serve imme­diately.

Yield: 15-20 servings

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Tujague’s Pecan Pie

1 9-inch pie shell; unbaked
3 eggs
1 cup granulated sugar
⅔ cups Karo Dark Corn Syrup
2 tablespoons unsalted butter; melted
1 teaspoon vanilla extract
⅛ teaspoon sea salt
3 tablespoons Armagnac or other brandy
1½ cups Pecan Valley Pecan Halves

1. Preheat oven to 400ºF.
2. In a glass mixing bowl beat the eggs, blending in the granulated sugar, syrup, butter, vanilla, salt, Armagnac and pecans. Pour the mixture into the pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Lower the oven temperature to 350ºF
5. Continue baking for an additional 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean. Cool on a wire rack.

Serves 6 to 8.

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