What type of baking recipes is there for PECANS?!


Question: So as a gift we got a HUGE bag of Pecans and now we are thinking of baking for the holidays.. i know there is alot of things were we can add them too but does anyone know of any particular dessert besides [pecan pie]?
thanks!! =]


Answers: So as a gift we got a HUGE bag of Pecans and now we are thinking of baking for the holidays.. i know there is alot of things were we can add them too but does anyone know of any particular dessert besides [pecan pie]?
thanks!! =]

Chocolate Pecan Pie

Best Flaky Pastry
1 cup Gold Medal? all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water
Pecan Filling
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)

1. Heat oven to 375oF.
2. In medium bowl, mix flour and 1/4 teaspoon salt. Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
3. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4. In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
5. Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.
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butter pecan ice cream pie

Caramel Sauce
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups (packed) golden brown sugar
3/4 cup whipping cream
Pinch of salt
1/2 teaspoon vanilla extract

Crust
1/3 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2/3 cup all purpose flour
2/3 cup chopped pecans, lightly toasted

1/2 gallon butter pecan or almond praline ice cream, softened slightly

36 to 40 pecans halves, toasted (optional)
Preparation
For Sauce:
Melt butter in heavy medium saucepan over medium heat. Add sugar, cream and salt and whisk until sauce is smooth and comes to simmer. Remove from heat; mix in vanilla. Cool sauce completely, stirring occasionally.

For Crust:
Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan. Using electric mixer, beat brown sugar, butter and vanilla extract in medium bowl until smooth. Add flour and 2/3 cup chopped pecans and stir until moist clumps form. Press dough onto bottom and 1/2 inch up sides of prepared pan. Bake until crust is set and beginning to brown, about 12 minutes. Cool crust completely.

Spoon ice cream into crust, pressing to compact. pour 1/2 cup sauce over. Using tip of small knife, swirl sauce and top layer of ice cream, creating marbled pattern. Cover pie and freeze 12 hours. (Sauce and pie can be prepared 3 days ahead. Cover remaining sauce and refrigerate. Keep pie frozen.)

Run small sharp knife around pan sides to loosen pie. release pan sides. Arrange toasted pecan halves decoratively around top edge of pie, if desired. Let pie stand 5 minutes to soften slightly.

Rewarm remaining sauce. Cut pie into wedges and serve with sauce.
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cinnamon rolls with pecans

1 1/2 cups warm water (105°F to 115°F)
1 3/4 cups sugar
2 envelopes dry yeast
1 tablespoon vegetable oil
1 teaspoon salt
3 1/2 cups (about) all purpose flour

1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons ground cinnamon

1 cup chopped pecans

1 cup pecan halves
Preparation
Combine 1 1/2 cups warm water and 1/4 cup sugar in large bowl. Sprinkle yeast over and let stand until foamy, about 6 minutes. Mix in vegetable oil and salt. Add enough flour, 1 cup at a time, to form soft dough. Turn dough out onto floured work surface. Knead dough until smooth and elastic, adding more flour if sticky, about 10 minutes.

Lightly oil another large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then cover with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Beat butter, cinnamon and remaining 1 1/2 cups sugar in medium bowl to blend.

Turn dough out onto floured work surface (do not punch down). Roll out or press dough gently to 16x10-inch rectangle. Using spatula, spread 1 cup butter mixture evenly over dough. Sprinkle with chopped pecans. Starting at 1 long side, roll up dough jelly-roll style, forming log. Pinch seam and ends to seal. Cut log crosswise into 12 equal pieces. Spread remaining butter mixture over bottom of 15x10x2-inch metal baking pan. Sprinkle 1 cup pecan halves evenly over butter mixture in pan. Arrange rolls, cut side down, in prepared pan, spacing evenly. Cover pan with plastic wrap. Let rolls rise in warm draft-free area until light and puffed, about 30 minutes.

Position rack in center of oven and preheat to 325°F. Bake cinnamon rolls uncovered until tops are golden brown, about 35 minutes.

Remove pan from oven. Using sharp knife, cut around sides of pan. Place large baking sheet over pan. Using oven mitts as aid, hold baking sheet and pan together and turn over, releasing cinnamon rolls onto sheet. Serve cinnamon rolls warm or at room temperature.
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pecan spice layer cake with cream cheese frosting

For cake
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans
2 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
1 1/4 teaspoons freshly grated nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups packed light brown sugar
3 large eggs at room temperature 30 minutes
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sour cream
3/4 cup pecans (3 ounces), toasted, cooled, and finely chopped

For frosting
3 (8-ounce) packages cream cheese, softened
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 tablespoon finely grated fresh lemon zest
3 3/4 cups confectioners sugar (from a 1-pound package)
1 tablespoon fresh lemon juice
1 1/3 cups pecans (5 ounces), toasted, cooled, and finely chopped

Special equipment: 2 (9-inch) round cake pans (2 inches deep)
Preparation
Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.

Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.

Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined.

Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.

Make frosting:
Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.

Assemble and frost cake:
Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.

Cooks' notes:
? Cake layers (not split) can be kept, wrapped individually in plastic wrap and placed in large sealed plastic bags, chilled 1 day or frozen 1 week. If frozen, thaw in bags at room temperature, about 2 hours.
? Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir until smooth before using.
? Cake can be assembled and frosted 8 hours ahead, then kept, loosely covered with plastic wrap, at room temperature.
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pecan popovers with parsley and thyme

Nonstick vegetable oil spray
6 tablespoons (about) unsalted butter, melted, cooled
1 1/4 cups chilled whole milk
4 large eggs
1/2 cup unbleached all purpose flour
1/2 cup finely ground toasted pecans
1 1/2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/2 cup chopped untoasted pecans
Preparation
Preheat oven to 450°F. Spray standard 12-cup muffin pan with nonstick spray, then brush with butter. Place in oven until very hot, about 10 minutes. Combine milk, next 6 ingredients and 2 tablespoons butter in large bowl; whisk until blended. Remove hot muffin pan from oven. Divide batter equally among muffin cups. Sprinkle with chopped pecans.

Bake popovers 15 minutes. Reduce oven temperature to 350°F; continue to bake until brown and firm, about 15 minutes longer. Brush popovers with 2 tablespoons butter; sprinkle with salt. Turn out of pan, cutting to loosen if necessary; serve immediately.

SUGAR COATED PECANS

1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
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CARAMEL PECAN FUDGE BARS

BAR
2 cups sugar
1 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa
1/2 teaspoon salt
1 cup Butter, melted
3 eggs
2 teaspoons vanilla
36 pecan halves

TOPPING
1/3 cup caramel ice cream topping or caramel apple dip
1/3 cup chopped pecans
3 tablespoons hot fudge ice cream topping
Heat oven to 350 degrees F. Combine sugar, flour, cocoa and salt in medium bowl. Stir in butter, eggs and vanilla; mix well.
Spread batter into greased 13x9-inch baking pan. Arrange pecan halves evenly on batter (6 rows crosswise and 6 rows down). Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Place caramel topping in small microwave-safe bowl. Microwave on HIGH until hot and bubbly (1 to 2 minutes). Stir chopped pecans into caramel topping. Spread evenly over hot bars.
Place fudge topping in another small microwave-safe bowl. Microwave on HIGH until heated through (about 1 minute). Drizzle fudge topping over caramel-pecan mixture. Cool completely. Cut into bars.

Five Layer Bars

Five Layer Bar Mix:
1/2 cup chopped pecans
1 cup butterscotch morsels
1 cup shredded coconut
1 cup semisweet chocolate morsels
1 1/2 cups graham cracker crumbs
1 jar Five Layer Bar Mix
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk


In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and place on top of the layers.
Preheat oven to 350 degrees F.

Remove graham cracker crumbs from jar. Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients of mix over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.


enjoy!!

Pecan tassies are one of my favorite pecan uses. They are little tarts with a sour cream butter shell and a pecan pie type filling. Here is the recipe :

1/2 cup butter or margarine softened
1 - 3 ounce package cream cheese, softened
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 tablespoon butter or margarine, melted
1/2 cup coarsely chopped pecans

Mix together 1/2 cup butter and cream cheese till combined. Stir in the flour. Press a rounded teaspoon of pastry into the bottom and up the sides of each tart cup, in a ungreased tart pan. Tart pans look like mini muffin pans.
For the filling, mix together 1 egg, brown sugar, and 1 tablespoon melted butter. Add the coarsely chopped or broken pecans. Spoon about 1 heaping teaspoon into each pastry lined muffin cup. Bake at 325 degrees for about 30 minutes or until pastry is golden and the filling is puffed. Cool slightly then transfer to a wire rack. this recipe makes 2 dozen. I usually make four times this recipe as it is very popular for the holidays.

I love pecans baked with cinnamon, sugar and egg whites. The following recipe is pretty good. You can adjust the cinnamon to taste. This is a great hostess gift -- just wrap in a glass jar, etc.

Sugared Pecans
Recipe created by Carolyne Roehm
From the show Oprah Gives a Party
Makes 1 pound of pecans

INGREDIENTS
1 pound pecan halves
1 egg white
1 teaspoon cold water
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt

Preheat the oven to 250° F. Beat egg white with water until fluffy. Fold pecans into egg whites until well coated.

Mix cinnamon, sugar and salt. Fold coated pecans into sugar mix. Bake on a cookie sheet for one hour and serve.

PUMPKIN PECAN SPICE BREAD

1 3/4 cups flour
1/2 cup whole wheat flour
3 tablespoons unsalted butter
1/2 teaspoons salt
1/2 teaspoons pumpkin pie spice (or 1/4 tsp ea. cinnamon and ginger)
1 large egg
1/3 cup milk
1/2 teaspoon vanilla
1/4 cup canned pumpkin
1/4 cup brown sugar
1 tablespoon molasses
1/3 cup pecan pieces
2 teaspoons active dry yeast

Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and medium crust color, then press start.

Baked French Toast With Pecans

Ingredients:
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup maple syrup (the real stuff)
1 cup pecans, coarsely chopped
8 eggs
1 1/2 cups light cream (or half and half)
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
1 loaf challah or egg bread, sliced (1 inch thick)
maple syrup, warmed, for serving

Directions:
1.Stir butter, brown sugar and maple syrup in heavy saucepan over medium heat until melted and smooth. Pour into 9" X 13" glass baking dish. Sprinkle pecans over butter mixture.

2.Whisk eggs, cream, cinnamon and vanilla in large bowl to blend. Dip bread slices into egg mixture and arrange in single layer in prepared dish.

3.Pour remaining egg mixture over bread slices in dish. Cover with plastic wrap and refridgerate overnight.

4.Preheat oven to 350F/180°C Bake French toast uncovered until golden brown and puffed and knife inserted into center comes out clean, about 40 minutes.

5.Cut into six pieces. Serve pecan-side up with additional warm maple syrup.
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Baked Sweet Potatoes With Brown Sugar-Pecan Butter

Ingredients:
4 sweet potatoes
2 tablespoons softened butter
2 tablespoons brown sugar
1 1/2 tablespoons finely chopped pecans, toasted

Directions:
1.Try this method for toasting the pecans: Sprinkle chopped pecans on a paper plate and microwave on high for 1 or 2 minutes, they should smell toasted when they are done.

2.Scrub, but do not peel, the potatoes.

3.Pierce them in several places with a fork.

4.Microwave on HIGH for 12 minutes until done.

5.Meanwhile, combine the butter, sugar, and pecans.

6.Once potatoes are done, slice length wise, about 2/3 of the way down (do not cut through) and push end toward each other to "fluff" the potato and create a well for the butter.

7.Place a scoop of butter mixture into the center and wrap in foil until serving.
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Baked Chicken Pecan

Ingredients:
4 boneless skinless chicken breasts
1 1/2 tablespoons oil
salt, to taste
ground black pepper, to taste
1/4 teaspoon onion powder
1 cup pecans, finely crushed
2 tablespoons sesame seeds
1 teaspoon paprika

Directions:
1.Preheat oven to 375°. Grease a 9x9 inch glass baking dish.

2.Season chicken with salt, pepper, and onion powder.

3.Using a food processor or blender, finely crush the pecans.

4.Combine crushed pecans and sesame seeds and paprika on a flat surface.

5.Roll the chicken in the nut mixture and lay in dish.

6.Bake for 45-60 mins or until chicken is cooked through(juices run clear).

7.Half-way through baking time, check chicken and if browning too quickly, loosley cover dish with foil.

Try also these Pecan Treats:
http://www.recipezaar.com/recipes.php?q=...

Chocolate chip and pecan cookies! Yummy!!

I would make presents with them by doing the sugar cinnamon ones, and wrap in red cellophane - tie with christmas ribbon. Also, You really can't beat a great pecan pie...

Just about ANY recipe that uses "nuts" can be made with pecans. The town I live in (in Georgia-USA) is located in a pecan grove and we use pecans in everything we make.

If you don't know how to use the nuts now, they can be frozen in the shell for up to a year. They will go rancid after 6-7 months if they aren't frozen. Once they are shelled, the don't keep as long in the freezer. At our house we eat them as a snack, unadorned. We never have any pecans that go to waste!





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