Pecan Valley Pecans

½ cup all-purpose flour
½ cup Pecan Valley Pecan Meal
2 tablespoons granulated sugar
¼ cup well-chilled unsalted butter (1/2 stick) cut into small pieces
1 tablespoon (about) ice water
⅓ cup water
¼ cup (or more) granulated sugar
1 cup chopped fresh rhubarb*
2 tablespoons water
¾ teaspoons arrowroot
2 to 3 tablespoons red currant jelly
Crème Fraiche

1. Combine flour, pecans and sugar in medium bowl. Cut in butter until mixture resembles coarse meal. Blend in water just until dough holds together. Wrap dough in plastic and refrigerate thoroughly.
2. Preheat oven to 350ºF.
3. Roll dough out on lightly floured surface to thickness of ⅛ inch. Cut out two 4½-inch circles. Fit into two 3½-inch round tart pans. Trim edges of dough even with edge of pan. Prick bottom with fork.
4. Bake in a preheated oven for about 25 minutes until crisp and lightly browned. Let cool.
5. For filling: combine ⅓ cup water and ¼ cup sugar in medium saucepan over low heat. Add rhubarb, cover and bring to simmer, stirring gently once or twice. Cook just until rhubarb is tender, about 3 to 5 minutes.
6. Drain, reserving liquid. Taste and adjust sweetness of the rhubarb, adding more sugar if desired. Return liquid to pan.
7. Mix 2 tablespoons water with arrowroot. Blend into rhubarb cooking liquid. Place over low heat and stir gently until thickened and clear, about 5 minutes.
8. Add rhubarb. Let cool. Spoon filling into tart shells.
9. Melt jelly over very low heat. Spoon or brush evenly over filling. Refrigerate tarts until ready to serve.
10. Top each with a dollop of crème fraiche or sour cream.

Makes 2 servings

Note: A 10-ounce package of thawed frozen rhubarb can be substituted. Drain well, reserving juices; substitute juice for water in filling Measure 1 cup rhubarb, reserving remainder for another use.

Crème Fraiche
Crème fraiche is pronounced ‘krem fresh’. It is a thick and smooth heavy cream with a wonderfully rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with special bacteria. In France, where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraiche. The butterfat content varies (usually 30%), as there is no set standard so you will find every brand tastes a little differently. Crème fraiche can be found in specialty food stores and some grocery stores although it is quite expensive.

Crème fraiche is used in both sweet and savory dishes. Makes a wonderful topping for fresh berries, cobblers and puddings.

1 cup heavy whipping cream*
1 tablespoon buttermilk

1. In a medium saucepan over low heat, warm the cream to 105ºF.
2. Remove from heat and stir in the buttermilk.
3. Transfer cream to a large bowl and allow the mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still pourable.
4. Stir and taste every 6 to 8 hours. This takes anywhere from 8 to 36 hours. The crème is ready when it is thick with a slightly nutty sour taste.
5. Chill cream for several hours before using. Crème fraiche may be made and stored in the refrigerator for up to 10 days.

Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take much longer to thicken.

20 Ritz Crackers; crushed
1 teaspoon baking powder
3 egg whites
1 cup granulated sugar
1 teaspoon pure vanilla extract
½ cup Pecan Valley Pecan Halves
3 ounces milk chocolate; finely shredded
Whipped cream or ice cream

1. Preheat oven to 325ºF.
2. In a large mixing bowl mix cracker crumbs and baking powder.
3. Beat egg whites stiff, then very gradually add sugar, continuing to beat.
4. Add vanilla.
5. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate.
6. Arrange pecans across top.
7. Bake in a preheated oven for 30 minutes.
8. Remove from oven, sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch.
9. Serve with Ice Cream or Whipped Cream.

1 9-inch pie shell; unbaked
⅔ cups dark or light corn syrup
1 cup light brown sugar, firmly packed
½ cup unsalted butter, cut in small pieces
½ cup heavy cream
⅛ teaspoon sea salt
8 egg yolks, beaten
2 teaspoons vanilla extract
1½ cups Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In 2-quart saucepan over medium high heat, bring corn syrup, brown sugar, butter, cream, and salt to boil, stirring constantly; cook 2 to 3 minutes, stirring until sugar has melted and mixture is smooth. Remove from heat; let cool slightly.
3. Pour in egg yolks, beating constantly until blended and smooth; beat in vanilla. Arrange pecans over bottom of pie-crust; pour filling over. Pecans will float to top.
4. Bake in a preheated oven for 45 minutes until crust is golden and knife inserted near center of filling comes out clean. Cool complete on wire rack before serving.

⅓ cup rolled oats
¾ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon sea salt
6 tablespoons Crisco; chilled
1 egg yolk; beaten
2 tablespoons dark rum

1. Preheat oven to 400ºF.
2. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool.
3. In a large mixing bowl combine oats, flour sugar and salt. Cut chilled shortening into dry ingredients. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using.
4. Roll the Rum Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges.

Yield: 1 9-inch pastry shell

1 9-inch pie shell; unbaked
½ cup unsalted butter or margarine; melted
1 cup granulated sugar
1 cup light corn syrup
4 eggs; beaten
3 tablespoons rum
1 teaspoon vanilla extract
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Halves

1. Preheat oven to 325ºF.
2. In a large mixing bowl combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Add eggs, rum, vanilla, and salt to mixture; mix well. Pour filling into unbaked pastry shell, and top with pecan halves.
3. Bake in a preheated oven for 50 to 55 minutes. Serve warm or cold.

1 9-inch pie shell; unbaked
4 ounces sweet cooking chocolate
3 tablespoons unsalted butter or margarine
1 teaspoon instant coffee granules
⅓ cup granulated sugar
1 cup light corn syrup
3 eggs; slightly beaten
1 teaspoon vanilla
1 cup Pecan Valley Pecan Pieces
1 teaspoon instant coffee granules
½ cup heavy cream
1 tablespoon granulated sugar
¼ teaspoon vanilla

1. Preheat oven to 375ºF.
2. Melt chocolate; stir in coffee. Remove from heat. Combine sugar and syrup in another pan. Bring to a boil, stirring until sugar is dissolved. Reduce heat and boil gently for 2 minutes, stirring occasionally.
3. Remove from heat and add the chocolate mixture. Pour slowly over eggs, stirring constantly. Stir in vanilla and pecans. Pour into pie shell.
4. Bake in a preheated oven for 45 to 50 minutes or until filling is completely puffed across top. Cool and garnish with the topping and pecan halves if desired.
5. Make the Coffee-Flavored Topping: combine the coffee granules, heavy cream, sugar and vanilla in a chilled bowl. Whip just until soft peaks form.

1 9-inch pie shell; unbaked
3 large eggs, slightly beaten
1 cup Karo Light Corn Syrup
¾ cups granulated sugar
1 tablespoon fresh orange juice
2 tablespoons grated orange rind
2 tablespoons unsalted butter, melted
1 cup Pecan Valley Pecan Pieces
Ice Cream or Whipped Cream

1. Preheat oven to 350ºF.
2. To slightly beaten eggs add syrup, sugar, orange juice and rind. Stir in butter. Spread pecans over unbaked pie crust and slowly cover with sugar mixture, covering completely.
3. Bake in a preheated oven for approximately 45 minutes. Cool on a wire rack. Serve with vanilla Ice Cream or Whipped Cream which has been flavored with a dash of orange liquor.

1 9-inch pie shell; unbaked
4 large eggs
1 tablespoon all-purpose flour
¾ cups granulated sugar
¼ cup Karo Dark Corn Syrup
1 cup Karo Light Corn Syrup
1 pinch sea salt
1 teaspoon vanilla
1½ cups Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl beat eggs. Add flour, sugar, corn syrups, salt and vanilla. Mix well. Add pecans and pour into 9-inch deep dish pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Reduce oven temperature to 300ºF.
5. Continue baking pie for an additional 45 to 50 minutes. Cover edges with thin strips of foil during first 30 minutes of baking. Allow pie to cool for 1 hour before serving.

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.

1 9-inch pie shell; unbaked
3 eggs
Dash sea salt
1 cup light brown sugar; firmly packed
1 teaspoon flour; heaping
1 cup Karo light corn syrup
1 teaspoon vanilla
Pecan Valley Pecan Halves
Whipped Cream

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine eggs, salt, brown sugar, four, corn syrup, vanilla and pecans until smooth. Pour into pie crust. Top with whole pecan halves.
3. Bake in a preheated oven for 1 hour or until filling is almost set. (It should jiggle a little.) Cool completely before cutting. Serve with generous amounts of Whipped Cream.