Category Archives: pecan recipes

Orange Pecan French Toast


Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
1 Hr 55 Min

Ingredients
• 1 cup packed brown sugar
• 1/3 cup butter, melted
• 2 tablespoons light corn syrup
• 1/3 cup chopped pecans
• 12 (3/4 inch thick) slices French bread
• 1 teaspoon grated orange zest
• 1 cup fresh orange juice
• 1/2 cup 2% milk
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 egg whites
• 2 eggs
• 1 tablespoon confectioners’ sugar for dusting

Directions

1. In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9×13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.

2. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.

3. Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.

4. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners’ sugar before serving.

Pecan Pie


  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 cup dark corn syrup
  • 1/4 t. salt
  • 3 large eggs
  • 1 cup coarsely chopped pecans
  • 1 9-inch unbaked pie shell

How to make it

  • Preheat oven to350 degrees
  • Cream butter. Gradually add sugar and beat until fluffy. Add corn syrup and salt. Beat well. Add eggs one at a time, beating well after each addition. Stir in pecans.
  • Pour into pie shell. Bake 50 to 55 mintues or until a knife inserted halfway between the outside and the center comes out clean.
  • Cool completely before serving.

 

Pecan Praline Topping


  • 1 1/2 stick(s) unsalted butter
  • 3/4 cup(s) dark brown sugar
  • 1/2 cup(s) heavy cream
  • 1/4 teaspoon(s) salt
  • 2 cup(s) (8 ounces) pecans
Directions

  1. Preheat the oven to 350°F. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool.
  2. Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel, and serve.

Strawberry Coffee Cake


 

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 1/2 cups sliced fresh strawberries
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter
  • 1/4 cup chopped pecans

    • Directions

    1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.
    2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.
    3. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

    Pecan Pralines


     2 cups sugar
       2/3 cup milk
       1/3 cup dark corn syrup
       1/4 teaspoon salt
       1/2 teaspoon vanilla
       1 cup pecan pieces
       Combine sugar, milk, corn syrup and salt in a medium size heavy saucepan. Heat to boiling over medium heat, stirring constantly. Continue cooking, without stirring, until candy thermometer registers 238 degrees. Remove pan from heat. Let stand on wire rack until temperature cools to 110 degrees. Add vanilla. Beat with a clean wooden spoon until mixtures begins to thicken. Stir in pecans. Drop by teaspoonfuls onto wax paper to 2-inch flat patties. Let set; remove and store in airtight container with waxed paper between layers.

    Caramel Nutties


    3/4 cup butter
    3/4 cup packed brown sugar
    2 cups all purpose flour
    1/2 teaspoon baking powder
    1 teaspoon vanilla
    1/2 pound (about 28) candy caramels
    1/4 cup milk
    1/2 cup pecans, finely chopped
    Melt butter in saucepan. Stir in brown sugar, flour, baking powder and vanilla. Press into bottom of ungreased 13×9-inches pan. Bake at 350 degrees for 20 to 25 minutes, or until light golden brown. (do not over bake). Melt caramels in milk in top of double boiler over boiling water. Spread over cookies. Sprinkle with pecans.

    Coconut Pecan Frosting


    1 1/3 cups evaporated milk
    1 1/3 cups sugar
    4 egg yolks, beaten
    2/3 cup butter
    1 1/2 teaspoon vanilla
    1 1/3 cups flaked coconut
    1 1/3 cups chopped pecans
    Combine milk, sugar, egg yolks, and butter in a heavy saucepan; bring to a boil, and cook over medium heat 12 minutes, stirring constantly. Add vanilla, coconut, and pecans; stir until frosting is cool and of spreading consistency.

    Can be used over German Chocolate cake, Devil’s Food, or even your favorite brownies!!

    Pecan Fudge Pie


    1 1/4 cup light corn syrup
    1/2 cup sugar
    1/3 cup baking cocoa
    1/3 cup flour (all-purpose)
    1/4 teaspoon salt
    3 egg
    3 tablespoons butter or margarine, softened
    1 1/2 teaspoon vanilla extract
    1 cup pecans, chopped
    1 unbaked pastry shell (9 inch)
    1 whipped cream (optional)

    In a large mixing bowl, beat the first eight ingredients until smooth. Stir in nuts, pour into pie shell. Bake at 350 degrees for 55-60minutes, or until set. Cool completely. Garnish with whipped cream if desired.

    Pecan Cookies


    1/2 cups butter or margarine
    1/2 cup powdered sugar
    1 teaspoon salt
    2 cups flour
    2 tablespoons vanilla flavoring
    1 cup ground pecans

    Icing:
    1 egg beaten
    1 tablespoon butter
    1/2 teaspoon vanilla flavoring
    Powdered sugar

    Cream butter and sugar. Add salt and flour; mix well. Stir in vanilla and pecans. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350 degrees for 20 minutes. Cool.

    Icing: Combine all ingredients, adding enough powdered sugar to thicken mixture to spreading consistency. Spread over cooled cookies.

    Black Forest Dump Cake


    18 ounces crushed pineapple drained save juice
    2 – 21 ounces cans cherry pie mix
    18 ounces devil’s food cake mix
    1 cup chopped pecans
    1/2 cup melted oleo
    Whipped topping

    Lightly grease 13 x 9 inch pan, layer drained pineapple. Second layer – add pie filling. Third layer ~ dry cake mix over filling. Fourth layer – sprinkle with pecans. Combine melted butter and pineapple juice and pour over top. Bake 1 hour at 350 degrees.