Toasted Pecan Dressing

⅔ cups Pecan Valley Pecan Oil or walnut oil
½ cup Pecan Valley Pecan Halves; toasted
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 shallot; minced
1 teaspoon Dijon-style mustard
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

1. In a food processor, puree pecan oil, pecans, orange juice and balsamic vinegar until smooth.
2. Add shallot and mustard and continue processing all ingredients until well combined.
3. Season with salt and pepper to taste.

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Basil Pecan Pesto

2 cups packed fresh basil leaves; washed well and spun dry
⅔ cups olive oil
½ cup Pecan Valley Pecan Pieces; toasted golden brown and cooled
⅓ cup freshly grated parmesan
2 large garlic cloves; chopped and mashed to a paste
½ teaspoon sea salt

1. In a food processor blend together all ingredients with sea salt and pepper to taste until smooth.
2. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Makes about 1¼ cups

Bourbon Pecan Sauce

1¼ cups granulated sugar
½ cup water
¼ cup light corn syrup
1 tablespoons fresh lemon juice
1¼ cups whipping cream
1 cup Pecan Valley Pecan Pieces; toasted
2 tablespoons bourbon

1. Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice.
2. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat.
3. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth.
4. Increase heat; broil until sauce is reduced to 1⅔ cups, stirring often, about 4 minutes. Remove from heat.
5. Mix in pecans and bourbon.

Brandy Pecan Sauce

¼ cup brown sugar; firmly packed
1 cup Pecan Valley Pecan Halves
¼ cup bourbon; divided

1. Combine butter and ¼ cup brown sugar in a saucepan; cook over medium heat, stirring until sugar dissolved.
2. Add pecans and 2 tablespoons bourbon, stirring to coat.

Chocolate Caramel-Pecan Topping

¾ cups milk chocolate chips
¼ cup sour cream
1 tablespoon dark brown sugar; firmly packed
3 tablespoons Pecan Valley Pecan Pieces
16 Pecan Valley Pecan Halves
10 caramels individually wrapped
2 tablespoons sour cream

1. In a small saucepan, melt chocolate chips over low heat, stirring constantly.
2. Remove from heat and stir in the ¼ cup sour cream and brown sugar. Stir in pecans.
3. Spread warm sour cream mixture over cheesecake.
4. Arrange pecan halves on top.
5. In a double boiler, melt caramels over boiling water. Stir in the 2 tbsp sour cream. Drizzle caramel mixture over cheesecake.
6. Chill until serving time.

Cinnamon Basil Desert Pesto

⅓ to ½ cup walnut oil
2 cups firmly packed fresh cinnamon or sweet basil leaves
½ cup Pecan Valley Pecan Pieces
½ cup flaked coconut
¼ cup freshly grated Asiago cheese (1 ounce)
2 teaspoons raw sugar or packed brown sugar

1. In a food processor or blender combine ⅓ cup of the oil, the basil, pecans, coconut, cheese and sugar.
2. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until of desired consistency.
3. If the pesto is not to be served immediately, divide it into 3 portions. Place each portion in a small air tight container. Refrigerate up to 24 hours or freeze up to 3 months.

Makes about 1⅓ cups

Dixie Pecan Butter

1 pound Pecan Valley Pecan Halves
3 tablespoons unsalted butter
2 teaspoons sea salt
½ teaspoon soy sauce
1 tablespoon honey

1. Heat butter in a large cast iron skillet. Sauté the pecans until they are toasted and butter covered. Remove form heat and cool.
2. Blend pecans, honey, soy sauce, and sea salt in a food processor or blender until mixture is smooth and creamy.

Makes approximately 1½ pint of pecan butter

Maple Pecan Butter

1 cup unsalted butter; softened
¾ cup Pecan Valley Pecan Pieces
½ cup maple syrup

In small mixer bowl, beat butter on medium speed until light. Add pecans; mix well.
Gradually beat in syrup. Set aside while making pancakes.

Maple-Pecan Sauce

2 tablespoons maple syrup
1 tablespoon Pecan Valley Pecan Pieces; toasted

In a small mixing bowl combine maple syrup and pecans.