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Apple Dapple Cake

9 Feb
English: Bundt Pan

Image via Wikipedia

3 large eggs

1-1/4 cups vegetable oil

2 tsp vanilla

2 cups sugar

3 cups all-purpose flour, divided

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

3 cups apples, peeled and diced

1 cup chopped pecans or walnuts

1 cup sweetened flaked coconut

 

Preheat oven to 350

Grease a  9 inch Bundt pan; set aside. In a large bowl beat eggs on medium speed; add oil, vanilla, and sugar beating well. In another bowl, sift together 2-3/4 cups flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture. Combine remaining 1/4 cup flour,  with apples, nuts, and coconut; fold into cake batter. pour into prepared Bundt pan. Bake for 1 hour 10 minutes. Remove from oven and let stand 5 minutes. Remove from pan to a cooling rack.

Combine 1/3 cup butter, 1 cup firmly packed light brown sugar, 1/4 cup milk, and 1 tsp vanilla in a saucepan and bring to a boil. Cook for 3 minutes. Pour over warm cake.

***** This cake may be baked in a 13 x 9 x 2 pan and a 9 x 5 loaf pan. There is too much batter for a 13 x 9 pan only. Bake for 40 to 45 minutes.

 

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Fluffy Pecan Pancakes

22 Jan

2 cups all-purpose flour

3 TBSP sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

2 cups buttermilk

2 large eggs

1/4 butter, melted and cooled

1/2 cup chopped pecans

Preheat oven to 200

 

Combine flour, sugar, salt, baking powder, and baking soda together in a large bowl. In another bowl combine buttermilk, egg, and melted butter; add to dry mixture 1/3 at a time, stirring just until combined.

Heat large non-stick skillet over medium heat. Spray with cooking spray and ladle 1/4 cup of batter onto hot skillet; sprinkle pecans on top. Cook until bubbles form and edges are dry. Turn and cook until browned, about 2 minutes. Place onto baking sheet and place into oven to keep warm until all pancakes are cooked.

 

Serves 4

14 Carrrot Cake

15 Jan

This cake is rich and moist. Choose a light frosting such as 7 minute frosting. Freeze cake for 1 hour to make it easier to frost.

 

2 cups all-purpose flour

2 cup sugar

1-1/2 tsp baking soda

1-1/4 tsp baking powder

1-1/4 tsp ground cinnamon

1/4 tsp salt

1-1/4 cups vegetable oil

4 large eggs, room temperature

1 tsp vanilla

2 cups finely shredded carrots

1/2 cup chopped pecans

1 (8 oz) can crushed pineapple, well-drained

3/4 cup flaked coconut

 

Preheat oven to 350

Place carrots in a medium bowl; sprinkle with 2 heaping TBSP sugar taken from the 2 cups. Set aside for 20 minutes. Grease and flour 3 (8 in.) cake pans. Set aside. In a large bowl, combine, flour, sugar, baking soda, baking powder, cinnamon, and salt; stir well. Add vegetable oil and eggs. Beat well at medium speed. Add vanilla, carrots, pecans, pineapple, and coconut, stirring to combine. divide batter evenly into prepared pans. Bake 30 to 40 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes on a cooling rack. Invert onto cooling racks and cool completely.

 

White Chocolate Peanut Butter Squares

14 Jan

3/4 cup plus 1 TBSP butter

3 cups sugar

2/3 cup evaporated milk

1 (10 oz) package peanut butter chips

1 (7 oz) jar marshmallow creme

1 cup chopped pecans

1 TBSP vanilla

1-1/2 pounds white candy coating

1/2 cup semi-sweet chocolate chips

1 tsp shortening

Line a 13x9x2 inch pan with foil. Grease the foil with 1 TBSP butter; set aside. In a heavy saucepan, combine sugar, evaporated milk, and 3/4 cup butter. Bring to a boil over medium heat; cook and stir 5 minutes. Remove from heat; stir in peanut butter chips until melted. Add marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.

Remove from pan and cut into 1 inch squares. Place on waxed paper-lined baking sheets; refrigerate until firm. In microwave, melt candy coating; stir until smooth. Dip squares into the coating; place on baking sheets until set. In microwave melt chocolate chips and shortening; stir until smooth. Drizzle over squares. Store in air tight container.

German Chocolate Pecan Pie

9 Jan

1 deep dish refrigerated pie crust

1 cup firmly packed light brown sugar

1/2 cup light corn syrup

1/2 cup dark corn syrup

1/4 cup butter, melted

3 large eggs

1-1/2 tsp vanilla

1/4 tsp salt

2 cups chopped pecans

3/4 cup semisweet chocolate chips

1-1/2 cups sweetened flaked coconut

Preheat oven to 350

Bake pie crust for 8 minutes. Remove from oven; set aside. In a large bowl, combine brown sugar, and corn syrups; Add melted butter, eggs, vanilla, and salt; whisk until well combined. Stir in pecans. Sprinkle chocolate  evenly over bottom of pie crust. Sprinkle  coconut on top of chocolate. Spoon brown sugar mixture on top of coconut. bake for 1 hour or until middle is set. Cover with foil if crust starts to brown too much. Cool completely before serving.

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