Pecan Valley Pecans

1¼ cups unsalted butter; divided
½ cup cocoa; divided
1 cup water
2 cups all-purpose flour
1½ cups brown sugar; firmly packed
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
1 can sweetened condensed milk; divided
2 eggs
1 teaspoon vanilla
1 cup powdered sugar
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350F.
2. In small saucepan, melt 1 cup butter; stir in ¼ cup cocoa, then water. Bring to a boil; remove from heat.
3. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in ⅓ cup of the condensed milk, eggs and vanilla. Pour into greased 15-inch-by-10-inch jelly roll pan.
4. Bake in a preheated oven for 15 minutes or until cake springs back when lightly touched.
5. In small sauce pan, melt remaining ¼ cup butter; add remaining ¼ cup cocoa and remaining condensed milk. Stir in powdered sugar and nuts.
6. Spread on warm cake. Cool completely.

2 cups cake flour
½ cup unsweetened cocoa
3 tablespoons granulated fructose or other sugar replacement
1 tablespoon baking powder
1¼ cups milk
¼ cup unsalted butter; softened
2 eggs
½ cup cake flour
⅓ cup Pecan Valley Pecan Pieces; very finely chopped
⅓ cup milk
1 teaspoon granulated fructose or other sugar replacement
1 teaspoon baking powder
1 teaspoon vanilla extract
1 recipe Cream Cheese Glaze (optional)1. Preheat oven to 350ºF. Grease and flour a 3 quart size tube pan.
2. Combine flour, cocoa, 3 tablespoons granulated fructose and baking powder and sift into a large mixing bowl.
3. Add 1¼ cups milk, butter and eggs and beat until smooth and creamy. Pour into prepared pan. Set aside.
4. In another bowl combine flour, pecans, ⅓ cup milk, 1 teaspoon granulated fructose, baking powder and vanilla extract with a fork until well blended.
5. Spoon in a ring over center of chocolate layer being careful not to touch sides of pan with filling mixture.
6. Bake in a preheated oven for 35 minute or until toothpick inserted in center comes out clean.
7. Cool in pan for 20 to 25 minutes, invert onto plate or rack and let cool completely. Frost with Cream-Cheese Glaze if desired.

Makes 24 servings

Cream-Cheese Glaze
8 ounces cream cheese; softened
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1½ cups powdered sugar1. In medium bowl, combine cream cheese, lemon juice, lemon peel and powdered sugar.
2. With portable electric mixer at high speed, beat mixture until smooth. Set aside.

8 ounces bittersweet chocolate
¾ cups unsalted butter
4 eggs; separated
¾ cups granulated sugar; divided
1 teaspoon vanilla
¼ cup unsifted cake flour
⅔ cups Pecan Valley Pecan Meal
Pinch of cream of tartar
Chocolate Rum Glaze1. Preheat oven to 375ºF.
2. In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside.
3. Beat egg yolks for 1 to 2 minutes, gradually adding ½ cup sugar and vanilla.
4. Beat in chocolate mixture.
5. Fold in flour and nuts.
6. Beat egg whites with cream of tartar until foamy. Gradually add remaining ¼ cup sugar, beating until stiff peaks form.
7. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into9-inch spring form pan lined with parchment paper.
8. Bake in a preheated oven for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Chocolate Rum Glaze.

Note: For shiny glaze, store cake at room temperature until serving time.

Chocolate Rum Glaze
4 ounces bittersweet chocolate
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1 tablespoon dark rum1. In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat.
2. Stir in corn syrup and rum

½ cup unsalted butter; at room temperature
1 cup light brown sugar; firmly packed
4 large eggs
1 cup chocolate syrup
⅔ cups Bailey’s Irish Cream
1 teaspoon instant coffee granules
1 cup all-purpose flour
½ cup Pecan Valley Pecan Pieces
1 recipe Chocolate Pecan Glaze1. Preheat oven to 350ºF.
2. Lightly grease a 9-inch round cake pan.
3. With electric mixer at medium speed. Cream butter and sugar until light and fluffy.
4. With mixer at medium-low speed, beat in eggs until well blended.
5. Add syrup, Bailey’s, coffee granules, and flour, and beat until well mixed. Fold in chopped pecans. Pour into prepared pan.
6. Bake in preheated oven for 55 to 60 minutes, or until center is firm and a toothpick inserted in the center comes out clean. Remove from cake pan to a wire rack to cool.

Makes 10 to 12 servings

Chocolate Pecan Glaze
¾ cups semisweet chocolate chips
16 Pecan Valley Pecan Halves
¼ cup sour cream; at room temperature
1 tablespoon Bailey’s Irish Cream1. Melt the chocolate in a small heavy saucepan over very low heat. Dip one end of each whole pecan into melted chocolate. Place on waxed paper and refrigerate until chocolate has hardened.
2. To remaining melted chocolate, stir in Bailey’s until well blended, 1 tablespoon at a time. Place cooled cake on a serving plate. Spread glaze over top of cake. Decorate cake with whole pecans. Cut into wedges to serve.

2 tablespoons water
2 cups whole-wheat flour
1 cup granulated sugar
3 teaspoons baking powder
½ teaspoon sea salt
1 cup milk
⅓ cup unsalted butter
1 egg
Coconut Streusel1. Preheat oven to 350ºF. Grease and flour 2 8- or 9 inch round cake pans.
2. 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.
3. Spread ¾ cups batter into each cake pan. Sprinkle ¼ of coconut streusel over batter in each pan. Carefully spread remaining batter on top of coconut streusel mixture in pan. Then, spread remaining coconut strudel on top of batter in pan.
4. Bake in a preheated oven for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly.
5. In small bowl, combine powdered sugar and enough water for desired drizzling consistency; blend until smooth. Drizzle over warm cakes.

Coconut Streusel
1 cup Pecan Valley Pecan Pieces
⅓ cup brown sugar; firmly packed
1 teaspoon cinnamon
¾ cups powdered sugar
¾ cups coconut
1 cup chocolate chips
1 cup butterscotch chipsIn small bowl mix nuts, brown sugar, cinnamon, coconut, chocolate chips and butterscotch chips. Set aside.

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

1 cup evaporated milk or heavy cream
1 cup granulated sugar
3 egg yolks; slightly beaten (For thinner frosting, use only 2 egg yolks.)
½ cup unsalted butter or margarine
1 teaspoon vanilla
1⅓ cups shredded coconut
1 cup Pecan Valley Pecan Pieces1. Combine milk, granulated sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat.
2. Add coconut and pecans. Cool until of spreading consistency, beating occasionally.

Makes 2½ cups or enough to cover the tops of 3 9-inch layers

1 cup evaporated milk
1 cup granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1⅓ cups coconut
1 cup Pecan Valley Pecan Pieces1. Cook milk, granulated sugar, egg yolks, and vanilla extract until thickened.
2. Add coconut and pecans. Cool, and then beat until it is of spreading consistency.

Makes 2 to 2½ cups, enough for a 3-layer cake

1 cup Pecan Valley Pecan Pieces
1½ cups cranberries
2 cups granulated sugar
1 cup unsalted butter
5 large eggs
¼ cup sour cream
¼ cup Grand Marnier (orange liqueur)
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1¼ cups flour
1 cup cake flour
½ teaspoon sea salt1. Preheat oven to 350ºF.
2. Butter and flour a 2½-quart tube pan or two 8-½-inch-by-4½-inch loaf pans. Place pecans on cookie sheet and bake until lightly colored, about 10 minutes. Cool.
3. Coarsely chop cranberries.
4. Using mixer, beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Beat in sour cream, then liqueur, vanilla and orange peel. Stir together flours and salt.
5. Add dry ingredients to egg mixture and stop when all flour has been added. Fold in pecans and cranberries. Pour batter into prepared pans. Tap pan on counter to release air bubbles.
6. Bake in a preheated oven for 45 minutes for loaves; tube about 1 hour.
7. Cool 10 minutes before removing from pan(s).
8. Wrap and refrigerate at least 1 day and up to 3 days. Dust with powdered sugar.

8 ounces cream cheese; softened
½ cup unsalted butter or margarine; softened
1 lb powdered granulated sugar; sifted
1 teaspoon vanilla extract
1 cup finely Pecan Valley Pecan Pieces1. Combine cream cheese and butter, beating until smooth.
2. Add powdered granulated sugar and vanilla; beat until light and fluffy. Stir in pecans.

Yield: about 3 cups

4 squares (4 ounces) unsweetened chocolate; broken into pieces
⅓ cup unsalted butter or margarine
1½ cups granulated sugar
1½ teaspoons vanilla extract
3 large eggs; separated
½ cup unbleached all-purpose flour
3 tablespoons water
¾ cups Pecan Valley Pecan Pieces; finely chopped
⅛ teaspoon cream of tartar
⅛ teaspoon sea salt
1 recipe Chocolate Glaze

1. In a small microwave safe bowl, place the chocolate and butter. Microwave on HIGH (100 %) power 1 Minute or until smooth when stirred; cool slightly.
2. Line the bottom of a 9-inch spring form pan with foil; butter the foil and sides of the pan.
3. Preheat the oven to 350ºF.
4. In a large mixer bowl, combine the chocolate mixture, sugar, and vanilla and beat well. Add the egg yolks, beating well after each addition. Blend in the flour and water, and beat well. Stir in the pecans.
5. Clean the mixer beaters very well and in a small bowl beat the egg whites, cream of tartar, and salt until stiff peaks form; carefully fold the egg whites into the chocolate mixture. Pour the batter into the prepared pan.
6. Bake in a preheated oven for 45 minutes or until the top appears dry. (The torte will NOT test done in the center).
7. Cool 1 hour. Cover and refrigerate until firm. Remove the side of the pan. Invert onto a serving plate and carefully remove the bottom of the pan and the foil. Pour the Chocolate Glaze over the torte spreading evenly on the top and sides.Yield: 10 to 12 Servings

Chocolate Glaze
1 cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons unsalted butter
2 tablespoons water
1 square (1 ounce) unsweetened chocolate
Hot water1. In a small mixer bowl, combine the powdered sugar and vanilla extract and set aside.
2. In a small microwave safe bowl, place the butter, water, and chocolate. Microwave on HIGH (100 %) power 1 minute or until smooth when stirred. Add to the sugar mixture, beating until smooth. Add hot water, ½ teaspoon at a time, if needed until the desired consistency is reached.