Feeds:
Posts
Comments

Posts Tagged ‘pecans’

Pecan Meltaways

Pecan Meltaways

Ingredients
1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
Additional confectioners’ sugar

Directions
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled.

Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners’ sugar; cool completely on wire racks. Roll cooled cookies again in confectioners’ sugar. Yield: 4 dozen.

Recipe found here: Pecan Meltaways

Advertisements

Read Full Post »

Pecan Sandies

Ingredients
1/3 cup finely chopped pecans
1 cup butter, softened
1/2 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon vanilla extract
Parchment paper

Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.

2. Beat butter and sugar at medium speed with an electric mixer until fluffy. Gradually add flour, beating just until blended. Stir in pecans and vanilla.

3. Divide dough in half, and shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in parchment paper, and cover and chill 1 hour or until firm.

4. Preheat oven to 325°. Cut logs into 1/4-inch-thick rounds, and place 1/2 inch apart on parchment paper-lined baking sheets.

5. Bake at 325° for 18 to 20 minutes or until lightly golden. Let cool on baking sheets 5 minutes. Transfer to wire racks, and let cool completely (about 20 minutes).

Recipe found here: Pecan Sandies

Read Full Post »

Classic Pecan Pie

Ingredients
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen** deep-dish pie crust

Directions
Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.

High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

Recipe found here: Pecan Pie

Read Full Post »

Pecan Pralines

Ingredients
1 cup sugar
1 cup packed brown sugar
1 cup milk
8 large marshmallows
2 cups coarsely chopped pecans
2 tablespoons butter
1/2 teaspoon vanilla extract
Dash ground cinnamon

Directions
Lightly butter two baking sheets or line with waxed paper; set aside. In a saucepan, combine the sugars, milk and marshmallows. Cook and stir over low heat until marshmallows are completely melted. Cook over medium heat, stirring occasionally, until a candy thermometer reads 234°-240° (soft-ball stage).

Without stirring or scraping, pour hot liquid into another saucepan. Add the pecans, butter, vanilla and cinnamon. Stir rapidly until mixture is thickened and creamy, about 3 minutes. Drop quickly by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container. Yield: about 2 dozen.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe found here: Pecan Pralines

Read Full Post »

Pecan Sandies

Ingredients
1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners’ sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
1/2 cup white sugar for decoration

Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Recipe found here: Pecan Sandies

Read Full Post »

New Orleans Pecan Pie Recipe

Ingredients
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup (8 ounces) sour cream
2 eggs, separated
1/2 teaspoon vanilla extract
1 pastry shell (9 inches), baked
1 cup packed brown sugar
1 cup chopped pecans

Directions
For filling, in a large saucepan, combine the sugar, flour and salt. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla.

Pour into baked pie shell; set aside.

In large bowl, beat egg whites until soft peaks form. Gradually add brown sugar; beat until stiff peaks form. Spread meringue over warm filling; sprinkle with pecans. Bake at 350° for 12-15 minutes or until golden brown. Yield: 8 servings.

Recipe found here: New Orleans Pecan Pie Recipe

Read Full Post »

%d bloggers like this: