Pecan Valley Pecans

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.

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
1 14-ounce can crushed pineapple; divided
3 eggs
1½ cups oil
2 cups mashed ripe bananas (about 6)
1½ cups Pecan Valley Pecan Pieces
2 teaspoons vanilla
Pineapple Icing

1. Preheat oven to 350ºF.
2. In a large mixing bowl, combine flour, sugar, baking soda, salt and cinnamon.
3. Measure 1 cup undrained pineapple. Reserve rest for icing. Add measured pineapple and remaining ingredients to bowl. Stir just until thoroughly combined. Turn into greased and floured 10-inch tube pan.
4. Bake in a preheated oven for 70 to 80 minutes, or until toothpick inserted in center comes out clean.
5. Cool on rack 20 minutes, then remove from pan and cool completely.
6. Spread Pineapple Icing over top and side of cake.Servings: about 12

Pineapple Icing
⅓ cup crushed pineapple; well drained
¼ cup margarine; softened
3 cups sifted powdered sugar
2 tablespoons to 3 tablespoons pineapple juice

1. Drain reserved pineapple well.
2. Beat margarine, powdered sugar and pineapple juice together until smooth.
3. Fold in pineapple. Spread on top and side of cake.

1½ cups vegetable oil
2 cups granulated sugar
4 eggs
2¾ cups pre-sifted cake flour (may need up to 3 cups)
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon sea salt
1 teaspoon vanilla
1 can unsweetened crushed pineapple; well-drained
2 cups sliced bananas
6 ounces Pecan Valley Pecan Pieces; finely chopped
1 can unsweetened coconut
Cream Cheese Frosting

1. Preheat oven to 350ºF.
2. In a large mixing bowl beat oil, sugar and eggs together.
3. Add flour, baking soda, cinnamon and salt; blend thoroughly.
4. Add vanilla, pineapple, bananas, pecans and coconut; mix well. Turn into two 5-inch-by-9-inch greased and floured pans.
5. Bake in a preheated oven for approximately 60 to 70 minutes or until toothpick inserted in center comes out clean.Note: Can be baked in a well oiled 10-inch tube pan for 1 hour and 20 minutes instead of loaf pans.

Cream Cheese Frosting
8 ounces cream cheese; softened
½ cup unsalted butter; softened
1 tablespoon cocoa
1 pounds box powdered sugar1. In a small mixing bowl, combine cream cheese and butter.
2. Blend in cocoa and sugar; mix well.

1½ cups vegetable oil
2 cups granulated sugar
4 eggs
2¾ cups pre-sifted cake flour (may need up to 3 cups)
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon sea salt
1 teaspoon vanilla
1 can unsweetened crushed pineapple; well-drained
2 cups grated carrots
6 ounces Pecan Valley Pecan Pieces; finely chopped
1 can unsweetened coconut
Cream Cheese Frosting1. Preheat oven to 350ºF.
2. In a large mixing bowl beat oil, sugar and eggs together.
3. Add flour, baking soda, cinnamon and salt; blend thoroughly.
4. Add vanilla, pineapple, carrots, pecans and coconut; mix well. Turn into two 5-inch-by-9-inch greased and floured pans.
5. Bake in a preheated oven for approximately 60 to 70 minutes or until toothpick inserted in center comes out clean.

Note: Can be baked in a well oiled 10-inch tube pan for 1 hour and 20 minutes instead of loaf pans.

Cream Cheese Frosting
8 ounces cream cheese; softened
½ cup unsalted butter; softened
1 tablespoon cocoa
1 pounds box powdered sugar1. In a small mixing bowl, combine cream cheese and butter.
2. Blend in cocoa and sugar; mix well.

1 cup unsalted butter or margarine
3 cups granulated sugar
6 eggs
3 cups flour
½ teaspoon sea salt
¼ teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
1½ cups Pecan Valley Pecan Pieces1. Preheat oven to 300ºF.
2. Cream butter and sugar; add eggs and mix well. Sift flour, salt and baking soda together and add. Add sour cream, vanilla and 1 cup of pecans; blend well with mixer.
3. Pour into greased and floured 10-inch Bundt pan. Top with remaining ½ cup of pecans.
4. Bake in a preheated oven for two hours or until toothpick inserted in center comes out clean.

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

1 18¼-ounce packages cake mix; spice flavor
1 cup pumpkin, canned
½ cup vegetable oil
1 package instant vanilla pudding mix
3 eggs
1 teaspoon cinnamon
½ cup water
½ cup Pecan Valley Pecan Pieces
Powdered granulated sugar for dusting1. Preheat oven to 350ºF.
2. Combine all ingredients except nuts and powdered sugar. Blend well, and then beat 5 minutes.
3. Fold in nuts. Grease and flour Bundt pan.
4. Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
5. Cool in pan 15 minutes. Remove from pan and sprinkle with powdered sugar when cool.

½ cup unsalted butter; softened
½ cup dark brown sugar; firmly packed
½ cup shredded coconut
⅔ cups Pecan Valley Pecan Pieces
½ cup semi-sweet chocolate morsels
2 tablespoons milk
1 cup flour
½ cup granulated sugar
1½ teaspoons baking powder
¼ teaspoon sea salt
½ teaspoon vanilla
⅓ cup water
1 egg

1. Preheat oven to 350ºF
2. In a small saucepan melt 4 tablespoons of the butter. Remove from the heat, then stir in the brown sugar, coconut, pecans, chocolate morsels and milk and blend well. Spread the mixture evenly in the bottom of a 9-inch round cake pan; set aside.
3. In a large mixing bowl stir together flour, granulated sugar, baking powder and salt. Add the remaining 4 tablespoons butter, the vanilla, water and egg, and beat until batter is thoroughly blended and perfectly smooth. Pour over the coconut/pecan mixture.
4. Bake in a preheated oven for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
5. Let cool in the pan for about 5 minutes and then turn out onto a serving plate, coconut mixture on top. If any of the topping sticks to the pan, scoop it out, and spread it on the cake.
6. Serve warm or cold with vanilla ice cream, if you wish.

2 cups flour
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
2 sticks unsalted butter; room temperature
1½ cups granulated sugar
1½ cups sour cream
3 eggs
1 recipe Pecan Filling
Powdered sugar; for dusting1. Preheat oven to 350ºF.
2. Sift together the flours, baking powder, soda and salt in a large bowl.
3. In another bowl, cream the butter, sugar and sour cream until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the lemon zest. Add the flour mixture, and beat until just smooth.
4. Pour about ½ the batter into a greased and floured 10-inch Bundt or tube pan. Sprinkle the filling evenly down the center of the batter, preventing the filling from touching the sides of the pan. Cover with the remaining batter.
5. Bake in a preheated oven for about 45 to 55 minutes until a skewer tests clean in the thickest part.
6. Cool in the pan for 10 minutes, before turning out. Dust with powdered sugar.

Pecan Filling
1½ cups Pecan Valley Pecan Pieces
¾ cups brown sugar; firmly packed
1 tablespoon cinnamonMix pecans, brown sugar and cinnamon together. Put aside.

1 cup (2 sticks) unsalted butter; softened
¾ cups granulated sugar
2 cups sifted all-purpose flour
¼ teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1 cup Pecan Valley Pecan Pieces
4 ounces bittersweet chocolate; coarsely chopped1. Preheat oven to 350ºF. Butter and flour a 10- to 12-cup fluted tube pan.
2. In a large bowl, using a hand held electric mixer set at high speed, beat the butter until creamy, about 1 minute.
3. Add the sugar and continue beating at high speed until light and creamy, about 2 minutes.
4. Sift together the flour, salt, baking soda, and baking powder.
5. At low speed, beat in ½ cup of the flour mixture, then beat in 1 of the eggs. Beat in another ½ cup of the flour mixture, then 1 of the remaining eggs.
6. Repeat with another ½ cup of the flour mixture, and the last egg.
7. Beat in the remaining flour along with the sour cream and vanilla.
8. Using a spatula, fold in the pecans and chocolate. Transfer the batter to the prepared pan and smooth the surface.
9. Bake in a preheated oven for 45 to 55 minutes until the cake begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean. The surface will crack.
10. Remove the cake from the oven and let cool for about 10 minutes in the pan, then turn it out onto a wire cake rack. Cool completely before serving.

Serves 12