|Breakfast||Pecan Dessert||Pecan Meals:||Pecan drinks:|
Original recipe makes 16 rolls:
Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.
Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.
Preheat an oven to 350 degrees F (175 degrees C).
Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.
PREP 10 mins
COOK 30 mins
READY IN 8 hrs40 mins
Original recipe makes 1 dozen muffins
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
PREP 20 mins
COOK 20 mins
READY IN 50 mins
Makes 16 Servings
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon peel.
Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan. Yield: 1 loaf (16 slices).
Course: Dessert Servings: 12 Prep. time: 20 min Cook time: 15 min
Cooking instructions: Line a baking sheet with parchment paper and set aside. In a small microwavable bowl, put your chocolate chips (or chopped chocolate) and microwave for 10 seconds at a time, mixing between each time, until the chocolate is completely melted. Set the chocolate aside. In a deep pan, put your 1/2 cup fo pecans and 1/2 cup of walnuts, both sugars, cream, butter and extract and mix it a bit to blend the ingredients. Attach a candy thermometer to the side of your pan. Bring to a boil on medium high heat and swirl the pot from time to time but do not mix with spoon. Let the mixture boil until the thermometer shows 236 degrees (this will take about 6 minutes or so, maybe less). Remove the pan for the heat and with a wooden spoon, mix vigorously for about 2 to 3 minutes or until the mixture has thickened and the nuts are suspended in the mixture. The mixture should not be liquidy. Fill heaping spoons with the mixture and drop them on the parchment paper. Take the melted chocolate and drop a dollop on each bite. If you have fleur de sel, drop a few grains on each bite. Place a pecan (the ones you kept aside to garnish) on each of the bites. Chill for about 30 minutes or until they are set. You can freeze them in an air tight container. Enjoy!
For the Crust:
In a large bowl, combine flour, sugar, and salt.
Cut in cold 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into baking pan. Bake at 350° F for 17 to 20 minutes or until lightly browned.
For the Filling
While crust is baking beat eggs lightly in a small bowl. Set aside. Combine brown sugar, white sugar, corn syrup, and 1/2 cup butter in a saucepan. Bring to a boil over medium heat, stirring gently. Once the filling is brought to a boil, turn off burner and remove saucepan from heat. While stirring eggs briskly, slowly pour about one cup of hot mixture into beaten eggs. Stir the tempered egg mixture into the remaining hot filling mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for approximately 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars. Note: Because these are so rich, I cut them into 1" x 1" square 'bites'.
For the whipped cream:
Whip together the cream and the sugar until desired thickness. Serve on top of the pecan pie bars if desired.
Combine the bittersweet chocolate chips, sweetened condensed milk, butter and salt in a glass bowl and melt in the microwave, stirring at 30 second intervals.
Once chocolate mixture is completely melted, immediately stir in marshmallows, nuts and additional chips. Pour mixture into a greased 8 x 8 dish and press down to spread out evenly. Cover and refrigerate at least one to two hours, until completely firm. Cut fudge into squares and store in refrigerator until ready to serve. Enjoy!
Preparation: Saute chopped shallots in hot olive oil over medium heat 3 minutes. Stir in pecans, vinegar, Dijon mustard, honey, salt, and pepper. Reduce heat to low; cook, stirring constantly, until warm
1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.
2. Prepare fettuccine according to package directions.
3. Meanwhile, melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and saute 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Serve immediately
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
PREP 20 mins
COOK 10 mins
READY IN 30 mins
Bake pecans in a single layer in a shallow pan at 350° for 8 to 10 minutes or until toasted and fragrant, stirring once.
Cool 10 minutes.
Process pecans, syrup, cream of coconut, cinnamon, vanilla, and kosher salt in a food processor 30 to 60 seconds or until smooth. With processor running, pour water through food chute. Press mixture through a fine wire-mesh strainer into a pitcher, using back of spoon.
Cover and chill 3 to 24 hours.
Stir in bourbon just before serving.
Serve over ice.
Garnish, if desired.
Milky Pecan Punch: Add 1 cup milk with bourbon. Makes: 3 cups.
Fill a cocktail shaker with ice cubes. Add all liquid ingredients into the cocktail shaker, and shake for 20-30 seconds. Pour into prepared martini glasses.