Archive | Pecan RSS feed for this section

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

Advertisements

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.

 

Brie en Croute

15 Jan

1/2 of a 17.3 ounce package of puff pastry

1 egg

1 TBSP water

1/3 cup dried cherries, softened in 1/2 cup hot water for 1 minute, drained and patted dry

1/4 cup chopped toasted pecans

1/4 cup honey

1 (13.2) Brie cheese round

Preheat oven to 400

Thaw pastry sheet at room temperature 40 minutes or until easy to handle. Beat egg and water in a small bowl. Unfold pasty on lightly floured surface. Roll pastry into a 14 inch square. Stir cherries, pecans, and honey in a small bowl. Spread mixture onto center of pastry. Top with cheese.  Brush edges with egg mixture. Fold 2 opposite sides over cheese. Trim remaining 2 sides 2 inches from edge of cheese. Fold sides up and press to seal edges. Place seam side down onto a baking sheet. Decorate top with extra pastry if desired. Brush with egg mixture. Bake 20 to 25 minutes or until golden brown.

 

Double Chocolate Pound Cake

13 Jan

1 (16 oz) can chocolate syrup

1 (7 oz) chocolate candy bar

2 tsp vanilla

1 cup butter, softened

2 cups sugar

4 eggs

2-1/2 cups all-purpose flour

1/2 tsp baking soda

1 cup buttermilk

1 cup chopped pecans

 

Place chocolate syrup and candy bar in top of a double boiler; bring water to a boil and reduce heat to low. Cook until candy bar has melted; stirring occasionally. Remove from heat and stir in vanilla. Beat butter at medium speed 2 minutes or until creamy. Gradually add sugar and beat at medium speed 5 to 7 minutes. Add eggs, one at a time just until yellow disappears. Add chocolate, beating until blended. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour. Mix at low-speed just until blended after each addition. Fold in nuts. Pour into a greased and floured Bundt pan. Bake for 1 hour-15 minutes; Remove from pan and cool completely.

Cream Cheese Banana Nut Bread

12 Jan

1 cup chopped pecans

1/4 cup butter, softened

1 (8 oz) package cream cheese, softened

2 cups sugar

2 large eggs

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1-1/2 cups mashed bananas * about 4 medium

1/2 tsp vanilla

 

Preheat oven to 350

Bake pecans in a single layer in a shallow baking pan for 6 to 8 minutes; stirring occasionally. Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low-speed just until blended. Stir in bananas, pecans, and vanilla. Pour into 2 greased and floured 8×4 loaf pans.

Bake 1 hour, shield with aluminum foil the last 15 minutes of baking. Cool in pans 10 minutes.Transfer to cooling racks; Cool completely.

Drizzle with glaze

 

1 cup powdered sugar

1 tsp orange zest

3 TBSP orange juice

Mix all together until smooth.

 

 

Nutty Cream Cheese Frosting

12 Jan

1 cup chopped pecans

1 (8 oz) package cream cheese, softened

1/2 cup butter, softened

1 TBSP vanilla

1 (16 oz) package powdered sugar, sifted

 

Preheat oven to 350

Arrange pecans in a single layer in a shallow baking pan. Bake 8 to 10 minutes; stirring occasionally. Let cool.

Beat cream cheese, butter, and vanilla at medium speed until creamy. Add powdered sugar, beat at low-speed until blended. Beat at high-speed until smooth; stir in pecans,

 

 

 

Classic Cola Cake

12 Jan

3/4 cup chopped pecans

1 cup cola soft drink

1/2 cup buttermilk

1 cup butter, softened

1-3/4 cups sugar

2 large eggs, lightly beaten

2 tsp vanilla

2 cups all-purpose flour

1/4 cup unsweet cocoa

1 tsp baking soda

1-1/2 cups mini marshmallows

 

Preheat oven to 350

Arrange pecans in a single layer on a shallow baking pan. Bake 8 to 9 minutes or until toasted. Combine cola and buttermilk. Beat butter at low-speed until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla, beat at low-speed just until blended. Combine flour, cocoa, and baking soda. Add to flour mixture alternately with cola mixture, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Stir in marshmallows. Pour batter into a greased and floured 13×9 baking dish. Bake for 30 to 35 minutes or until toothpick comes out clean. Remove from oven and cool 10 minutes. Pour frosting over warm cake; sprinkle with toasted pecans.

 

Frosting:

1/2 cup butter

1/3 cup cola soft drink

3 TBSP unsweet cocoa

1 (16 oz) package powdered sugar

1 TBSP vanilla

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stir until butter is melted. Remove from heat; whisk in sugar and vanilla. Use immediately.

%d bloggers like this: