Eva Said:Does anybody know any pecan recipes as i have lots of them left?
We Answered:Carrot Pecan Crunch Pie :
1 (9 inch) unbaked pie shell
1/2 cup packed brown sugar
1/4 cup butter, melted
1 cup chopped pecans
4 cups carrots, cut into 1 inch pieces
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 pinch salt
-- Preheat oven to 375 degrees F (190 degrees C).
-- To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
-- To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
-- Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
Sweet Potato Pecan Ice Cream :
3 to 4 pounds sweet potatoes (Carver or TU-1892s are recommended)
1 cup sugar
2 to 3 teaspoons nutmeg
1 (14-ounce) can sweetened condensed milk
2 (12-ounce) cans evaporated milk
3 cups sugar
6 medium eggs
1 to 2 Tablespoons vanilla extract
1 cup chopped pecans
-- Bake sweet potatoes. Mash and add one cup sugar and 2 to 3 teaspoons nutmeg. Cool.
-- In a large saucepan, combine sweetened condensed milk and evaporated milk. Add sugar and eggs and mix well. Heat, stirring constantly, until steam begins to rise from the custard. Do not allow mixture to boil. Remove from heat and add vanilla. Cool.
-- Process custard in an ice cream machine according to manufacturers' directions. Just before the custard freezes completely, add 2 cups of the sweet potato mixture and the pecans. Continue processing until frozen.
yield about 2 wonderful quarts... ;)
Lawrence Said:I love traditional pecan pie. Any recipes?
We Answered:PECAN PIE
3/4 cup plain flour
1/2 cup self raising flour
2 tablespoons custard powder
2 tablespoons icing sugar
1 tablespoon iced water, approximately
100g chopped pecan nuts
1/4 cup brown sugar
2 teaspoons plain flour
1/2 cup corn syrup
2 teaspoons melted butter
Sift flours, custard powder and icing sugar in bowl.
Rub in butter.
Add enough iced water to bind ingredients
Knead on lightly floured surface until smooth, cover in plastic food wrap, refrigerate for 30 minutes.
Roll pastry between 2 sheets of plastic food wrap and press into pie plate.
Toast pecans on oven tray in moderate oven for 5 minutes and cool.
Combine brown sugar, flour, corn syrup, butter and egg in small bowl with electric mixer until smooth.
Put the pecans on top of pastry and pour filling in.
Bake in moderate oven for 15 minutes until golden brown.
Danielle Said:Looking for good tasting low fat low calorie Pecan pie, can I buy one, or should I make one Recipes/ wher 2 bu
We Answered:Pecan Pie Squares
Low Calorie Recipe
3 cups all-purpose flour
1-1/2 cups plus 6-tablespoons sugar, divided
3/4 cup butter or margarine
3/4 teaspoon salt
1-1/2 cups light corn syrup
Four eggs, lightly beaten
3 tablespoons melted butter or margarine
1-1/2 teaspoons vanilla extract
2-1/2 cups chopped pecans
Preheat oven to 350-degrees.
Combine the flour, 6-tablespoons of sugar, 3/4-cup butter and salt in a medium mixer bowl. Beat at medium speed until crumbly. Press over the bottom of a greased 10 x 15-inch baking pan. Bake for 20 minutes or until golden brown.
Combine the remaining 1-1/2 cups sugar, corn syrup, eggs, 3-tablespoons melted butter and vanilla in a medium mixer bowl. Beat at medium speed until blended. Stir in the pecans. Spread evenly over the baked layer. Bake for 25 minutes longer or until set. Cool in the pan on a wire rack. Cut into 1-1/2-inch squares.
Recipe makes 70 squares.
Nutrition information per square:
it's really really good, and low in calories
Jessie Said:what are some great recipes for pecan pie? or even quick pecan pie recipes?
We Answered:I think the recipe on the back of the Dark Karo Syrup bottle is the best I have found. I add a few more pecans than it calls for, but the filling is perfect.
Bill Said:Does anyone have a couple of good recipes for Pecan Pralines and Divinity?
We Answered:Pecan Pralines
1 cup light brown sugar
1 cup granulated sugar
1/2 cup heavy cream
2 tablespoons butter
2 cups pecan halves
1/2 teaspoon vanilla
Place all ingredients into a heavy bottomed sauce pan fitted with a candy thermometer. Heat until ingredients reach 238 degrees, or soft ball stage. Scoop and drop by the tablespoonful onto well greased or non-stick baking sheet or marble baker's counter. Allow to cool to room temperature.
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup chopped pecans (optional) or cherries (optional)
In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
Wendy Said:What are good recipes for pecan pie?
We Answered:Pecan pie
2 large eggs
3-4 cup brown sugar packed
3-4 cup corn syrup
2 Tbsp melted butter
1 tsp vanilla
1 1-4 cups whole pecans
1 frozen pie crust
Preheat oven to 375. Beat eggs.Stir in brown sugar,corn syrup,melted butter and vanilla until smooth.Stir 1 cup chopped pecans into filling.
Pour mixture into prepared pie crust.Sprinkle top with remaining whole pecans.Bake for 35 to 40 minute's.Cool completely.
P.S Bake pie crust first.before adding filling.
Justin Said:Do you have the 'Chocolate Pecan Torte' Recipe from the cookbook "Forrest Gump:My Favorite Chocolate Recipes"?
We Answered:8 oz bittersweet chocolate;
-broken into chunks
12 tb unsalted butter
1/2 c sugar
2 ts vanilla extract
1 1/4 c ground pecans
2 ts cinnamon
4 oz bittersweet chocolate;
-broken into chunks
4 tb unsalted butter
2 tb honey
1 pn cinnamon
36 whole pecans
For the Torte: Preheat oven to 350 F.
In a food processor, grind the pecans until they just start to form a paste
(the pecan bits should be about the size of uncooked couscous). For a bit
of extra flavor, toast the pecans first in a 250 degree for about 5
minutes, or use a wok on low heat.
Grease a 9-inch springform torte pan, and line the bottom with a circle of
waxed paper (and grease the paper, too). Wrap the outside of the springform
pan with aluminum foil. Melt chocolate and butter in a medium sauce pan
over low heat. In a mixing bowl, mix egg sugar, vanilla, and cinnamon until
frothy. Add melted chocolate, and stir until smooth. Once smooth, stir in
ground nuts until the consistency is even. Pour mixture into torte pan, and
place torte pan in a cookie sheet or large baking dish, and pour boiling
water around the pan until the water comes up 1/2 inch or so up the outside
of the pan (that's why you lined the pan with foil, so the water doesn't
seep in). Bake in the oven at 350 for about 20 minutes (until it looks
kinda like a cooked pan of brownies). Remove and cool, then remove torte
from pan and place on a plate so that the smooth (bottom) side is up.
For the Glaze: Melt the chocolate and the butter in a small saucepan. Add
honey and cinnamon, stir until smooth and remove from heat. Dip whole
pecans halfway into the glaze and place on wax paper until set. Glaze the
torte with the remainder of the chocolate mix, smoothing with a knife or
metal spatula. Decorate with the pecans. Makes a large, very sinful 9 inch