Apple-Pecan Upside-Down Pie

1 9-inch pie shell; unbaked
1 9-inch pastry crust; unbaked
¼ cup brown sugar; firmly packed
2 tablespoons unsalted butter; melted
½ cup Pecan Valley Pecan Pieces
4 cups pared and sliced apples
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon ground cinnamon
Ice Cream or Whipped Cream

1. Preheat oven to 400ºF.
2. In 9-inch pie shell, combine brown sugar, margarine and pecans.
3. Carefully place one crust on top of sugar/nut mixture; trim even with edge of pie pan.
4. Combine remaining ingredients and put into pie crust.
5. Cover with remaining pie crust; trim even with edge of pie pan. Fold crust edge inward toward center of pie; seal edges with water. Prick top of crust to vent; place on foil-covered baking sheet.
6. Bake in a preheated oven for 40 to 45 minutes or until golden brown. Let stand 2 minutes.
7. Carefully run knife tip around plate to loosen pie. Invert onto serving platter.
8. Serve warm with ice cream of whipped cream.

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Applesauce Pecan Cake

1 package butter recipe golden cake mix
½ cup unsalted butter; softened
1⅓ cups applesauce
3 eggs
1 teaspoon cinnamon
2½ ounces Pecan Valley Pecan Pieces
1 recipe Mocha Frosting1. Preheat oven to 375ºF. Grease and flour 2, 9-inch-by-1½-inch round cake pans.
2. Put dry cake mix, butter, applesauce, eggs and cinnamon into large mixer bowl. Beat for 4 minutes at medium speed.
3. Stir in pecans. Turn batter into pans and spread evenly.
4. Bake in a preheated oven for 30 to 35 minutes or until toothpick inserted in center comes out clean.
5. Frost with Mocha Frosting.

Mocha Frosting
4 large egg whites
¾ cups sugar
2 tablespoons water
¼ teaspoon cream of tartar
1 teaspoon vanilla
¾ pounds unsalted butter (3 sticks)
1 tablespoon instant coffee crystals
1½ teaspoons water
2 ounces chopped semisweet chocolate squares1. Whisk egg whites, sugar, 2 tablespoons water and cream of tartar in a large, stainless steel bowl.
2. Set the bowl in a large skillet filled with 1 inch of simmering water. The depth of the water should be as high as the depth of the egg whites in the bowl.
3. Beat the egg whites at low speed until the mixture registers 140ºF on an instant-read thermometer. Do not stop beating at any time while the bowl is in the simmering water.
4. Beat the mixture at high speed until it just reaches 160ºF, about 2 to 4 minutes.
5. Remove the bowl from the skillet.
6. Add vanilla and beat at high speed for 3 to 5 more minutes to cool the mixture.
7. Using another bowl beat the butter until creamy.
8. Take a large scoop of the egg white mixture and beat it into the butter until it is well combined. Continue to beat in about half of the egg white mixture in large scoops.
9. Scrape the remaining egg whites into the mixture and beat until fluffy. Set aside.
10. Melt semisweet chocolate in the top of a double boiler over boiling water. Let cool to lukewarm. While the chocolate cools, dissolve instant coffee in 1½ teaspoons water and stir into frosting mixture.
11. Stir cooled chocolate into frosting with a rubber spatula. Use frosting immediately.

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Apricot Pecan Bars

  • 2 cups unsalted butter
  • 1 cup granulated sugar
  • 4 cups all-purpose flour
  • 2⅔ cups apricots; dried
  • 1⅓ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 4 cups brown sugar; firmly packed
  • 8 large eggs
  • 2 cups Pecan Valley Pecan Pieces
  • 2 teaspoons pure vanilla extract
  • 1 cup powdered sugar
  1. Preheat oven to 350ºF.
  2. In a large mixing bowl cream butter and sugar. Stir in flour until crumbly. Pack into a 12-inch-by-18 pan.
  3. Bake in a preheated oven for 25 minutes or until lightly browned.
  4. Cook apricots in small amount of water until softened, drain and process until pureed in food processor.
  5. In a large mixing bowl beat brown sugar and eggs together until well-blended. Add dry ingredients and mix until blended.
  6. Add vanilla, apricots and nuts and mix until blended. Spread over baked layer.
  7. Bake in a preheated oven for 25 to 30 minutes until golden. Cool and sprinkle with powdered sugar. Cut into pieces approximately 1½-inch by ¾-inch.
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Apricot Pecan Cake

8 eggs; separated
1½ cups granulated sugar
2½ cups Pecan Valley Pecan Meal
10 Uneeda Biscuits; crushed
1 whole lemon rind; grated
1 pint heavy cream
¼ cup granulated sugar
2 teaspoons vanilla extract
½ cup apricot jam1. Preheat oven to 350ºF.
2. In a large mixing bowl beat egg yolks with 1½ cups sugar until light lemon-colored.
3. Add nuts, biscuit crumbs and lemon rind.
4. In another bowl beat egg whites until dry and fold into nut batter.
5. Grease two 9-inch cake pans lightly, line them with wax paper and grease and flour the wax paper. Pour batter into pans and let stand 5 minutes.
6. Bake in a preheated oven for 25 minutes or until toothpick inserted in center comes out clean.
7. Remove pans from oven and let stand for 5 minutes. Remove from pans and cool on racks.
8. In a large mixing bowl, whip cream until stiff. Beat in ¼ cup sugar gradually; add vanilla and beat.
9. Spread jam on top of one layer cake. Place second layer cake on top. Cover sides and top of cake with whipped cream. Sprinkle with additional nuts, if desired.

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Apricot Pecan Crescents

2 cups all-purpose flour
1 dash sea salt
1 teaspoon granulated sugar
1 cup unsalted butter
1 cup sour cream
1 egg; slightly beaten
6 tablespoons apricot preserves
6 tablespoons Pecan Valley Pecan Meal
Powdered sugar

1. Preheat oven to 375ºF.
2. In a large mixing bowl mix flour, salt, and sugar. With a pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and egg. Knead lightly until mixture holds together. Wrap well in plastic wrap and refrigerate for 4 hours or overnight.
3. Divide dough into thirds. On a lightly floured pastry cloth, roll each third into a circle 11-inch in diameter.
4. Spread each circle evenly with 2 tablespoons of apricot preserves and 2 tablespoons ground pecans.
5. Cut each circle into 12 pie-shaped wedges. Roll up each wedge, starting at the wide end. Place seam-side down about 2 inch apart on greased cookie sheets.
6. Bake in a preheated oven for 20 minutes, until golden brown. Place on wire rack.
7. Dust with powdered sugar when completely cool.

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Apricot-Pecan Strudel Cookies

½ cup sour cream
¼ cup unsalted butter; softened
1 cup all-purpose flour
¼ teaspoon sea salt
⅔ cups apricot jam
⅔ cups Pecan Valley Pecan Pieces
2 tablespoons raisins
2 tablespoons golden raisins

1. Preheat oven to 350ºF. Lightly grease a baking sheet.
2. With an electric mixer on medium speed, blend the sour cream and butter until smooth, about 2 minutes. Add the flour and salt and blend until the dough comes together, about 30 seconds.
3. Form the dough into 2 disks, wrap in plastic and chill overnight.
4. Remove the dough from the refrigerator and let soften slightly, for about 10 minutes.
5. On a lightly floured surface, roll out each disk to a circle about 9- to 10-inches in diameter and less than ⅛ inch thick.
6. Spread ⅓ cup apricot jam over the surface of 1 disk, leaving a ¼ inch border around the edges. Sprinkle ⅓ cup of the pecans, 1 tablespoon of the raisins and 1 tablespoon of the golden raisins over the jam.
7. Roll up the dough jelly-roll fashion, pinching the ends together. Carefully lift the roll with your hands and transfer to the baking sheet. With a sharp knife, slice the roll halfway through into about 12 sections.
8. Repeat the procedure with the remaining dough and filling.
9. Bake in a preheated oven for 40 to 45 minutes, or until golden brown. Cool on the baking sheet for 5 minutes.
10. Cut the slices through; cool completely on the sheet.
11. Store in an airtight container for up to 1 week or freeze for several months.

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Arizona Pecan Chocolate Rum Pie

¼ teaspoon sea salt
1¼ cups all-purpose flour
½ cup lard; chilled
3 eggs; lightly beaten
3 tablespoons water
¼ teaspoon vinegar
1½ ounces unsweetened chocolate
3 tablespoons unsalted butter
¾ cups dark corn syrup
½ cup brown sugar; firmly packed
¾ teaspoons vanilla extract
1 tablespoon rum
1¼ cups Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl mix the salt into the flour and cut in the lard. Measure out 1 tablespoon of the beaten eggs into a small bowl and reserve the remaining eggs. Add the water and vinegar to the bowl and stir. Slowly add the liquid to the flour and lard, just until the mixture holds together to form a dough. Lightly flour a work surface and rolling pin and roll the dough into an 11-inch circle. Fit it into a 9-inch pie pan and refrigerate it if you plan to finish the pie after several hours, or freeze it if you are completing the recipe at this point. This will prevent shrinkage.
3. Melt the chocolate and butter together in a heavy saucepan. Set aside and allow to cool.
4. Stir the corn syrup and sugar into the reserved eggs. Add the chocolate and butter, vanilla, rum and the pecans. Mix well and pour into the pie shell.
5. Bake in a preheated oven for 1 hour, or until set. The filling will rise and then fall. Remove from the oven and cool on a rack. Serve slightly warm or at room temperature.

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Avocado Pate with Pecans

  • 4 avocados; peeled and pitted
  • Vegetable oil
  • 1 16-ounce package cream cheese
  • 2 tablespoons shallot; minced
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves; minced
  • 1 teaspoon chili powder
  • ½ teaspoon sea salt
  • ¼ cup parsley; chopped
  • 2 tablespoons Pecan Valley Pecan Pieces
  • 4 butter lettuce or Boston lettuce leaves
  • ½ cup black olives; pitted
  • 10 cherry tomatoes
  • Tortilla chips
  1. Line a 6 cups rectangular glass loaf pan or ceramic dish with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper generously with oil.
  2. Puree avocados and cream cheese in processor. Add shallots, lemon juice, garlic, chili powder and sea salt and blend 30 seconds.
  3. Transfer mixture to prepared pan; smooth top. Press plastic wrap onto surface of pate and refrigerate at least 6 hours or overnight.
  4. Remove plastic and un-mold onto a platter lined with the lettuce leaves. Mix parsley and pecans and sprinkle over the pate.
  5. Garnish with olives and tomatoes. Surround with tortilla chips.

Yield: 10 servings

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Babe’s Pecan Pie

1 9-inch pie shell; unbaked
1 cup granulated sugar
1 teaspoon vanilla
1 cup dark corn syrup
1 cup Pecan Valley Pecan Pieces
3 eggs
2 tablespoons unsalted butter; melted

1. Preheat oven to 350ºF.
2. Combine sugar and corn syrup in a small saucepan; bring to a boil. Beat eggs at medium speed until blended. Gradually add hot sugar mixture to eggs, beating constantly. Stir in butter, vanilla and pecans. Pour mixture into pie shell.
3. Bake in a preheated oven for 40 minutes.

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Baked Bulgur with Pecans

1 cup bulgur wheat, uncooked
½ teaspoon dried basil
⅛ teaspoon sea salt
⅛ teaspoon freshly ground pepper
2 cups boiling water
¼ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray. Place bulgur, basil, sea salt and pepper in prepared baking dish. Add boiling water and mix well.
3. Cover tightly and bake in a preheated oven for 20 minutes.
4. Fluff with a fork, add pecans, and mix well. Serve hot.

Yield: 6 servings

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