About Rene Carter

Butter-Pecan Granola

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Butter-Pecan-Granola
Butter-Pecan Granola is the perfect topping for yogurt and fruit, and even better on its own as a snack. This recipe makes enough so you can share with friends.

Ingredients

  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups uncooked regular oats
  • 1 1/2 cups coarsely chopped pecans
  • 1/2 cup toasted wheat germ
  • 2 tablespoons sesame seeds
  • 1 8-ounce package chopped dates

Preparation

  1. Preheat oven to 325°. Stir together melted butter, honey, brown sugar, vanilla, and salt in a large bowl. Add oats, pecans, wheat germ, and sesame seeds, and stir until mixture is evenly coated.
  2. Spread oat mixture on a lightly greased 15- x 10-inch jelly-roll pan.
  3. Bake 25 to 30 minutes or until toasted, stirring every 10 minutes. Spread granola onto wax paper, and cool completely (about 30 minutes).
  4. Stir in chopped dates. Store in an airtight container at room temperature up to 3 days, or freeze up to 6 months.

Pecan-Toffee Shortbread

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Pecan-Toffee Shortbread

Ingredients

  • 2 cups coarsely chopped pecans
  • 1 cup butter, softened
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup cornstarch
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 (12-oz.) package semisweet chocolate morsels

Preparation

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
  2. Beat butter at medium speed with an electric mixer until creamy. Stir together brown sugar and cornstarch; gradually add to butter, beating at low speed until well blended. Stir together flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended. Add vanilla and 1 cup pecans, beating at low speed just until blended.
  3. Turn dough out onto a lightly greased baking sheet; pat or roll dough into an 11- x 14-inch rectangle, leaving at least a 1-inch border on all sides of baking sheet.
  4. Bake at 350° for 20 minutes or until golden brown. Remove from baking sheet to a wire rack; sprinkle shortbread with chocolate morsels. Let stand 5 minutes; gently spread melted morsels over shortbread. Sprinkle with remaining 1 cup pecans, and let cool completely (about 1 hour). Cut or break shortbread into 2- to 3-inch pieces.

Pecan Pie Cupcakes

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Pecan-Pie-Cupcakes
Pecan Pie is the quintessential dessert of fall. Crunchy toasted pecans and buttery Piecrust Leaves enhance the rich creamy frosting for a cupcake you’ll make again and again.

Butter Cake Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose soft-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Paperbaking cups
  • Vegetable cooking spray

Pecan Pie Frosting Ingredients

  • 1 cup firmly packed dark brown sugar
  • 1 cup dark corn syrup
  • 1/2 cup cornstarch
  • 4 egg yolks
  • 1 cup whipping cream
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract

Toppings

  • 1 cup toasted pecans

Piecrust Leaves

  • 1/2 14.1-ounce package refrigerated piecrusts

Preparation

Butter Cake:

  1. Preheat oven to 350°.
  2. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.
  3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
  4. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
  5. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Pecan Pie Frosting:

  1. Whisk together first 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened.
  2. Remove pan from heat; stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture (to prevent a film from forming); chill about 3 hours or until thick. Makes 4 cups. Frost each cupcake.

Piecrust Leaves:

  1. 1. Unroll piecrust on a flat surface.
  2. Using a 1/2-inch cookie cutter, cut out leaves. Bake according to package directions. Makes about 48 leaves.
  3. Top each cupcake with toasted pecans and 1 piecrust leaf.

Note

Pecan Pie Frosting is best when made the night before.

Pumpkin-Pecan Cheesecake

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Pumpkin-Pecan-Cheesecake
We’ve combined the flavors of three holiday favorites–pumpkin pie, pecan pie, and cheesecake– to create this luscious holiday dessert.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/3 cup finely chopped pecans
  • 5 tablespoons butter, melted
  • 3 tablespoons light brown sugar
  • 4 (8-oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups canned pumpkin
  • 1 1/2 tablespoons lemon juice
  • Praline Topping
  • Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves

Preparation

  1. Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
  2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
  3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
  4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.

Try This Twist

Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.

Praline Topping

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Praline-Topping
This recipe goes with Sweet Potato-Pecan Cheesecake, Pumpkin-Pecan Cheesecake and Pumpkin Pie Spectacular

Ingredients

  • 1 cup firmly packed brown sugar
  • 1/3 cup whipping cream
  • 1/4 cup butter
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Preparation

  1. Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often.
  2. Boil, stirring occasionally, 1 minute; remove from heat.
  3. Gradually whisk in powdered sugar and vanilla until smooth.
  4. Let stand 5 minutes, whisking occasionally. Use immediately.

Pecan Pie Cake

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Pecan-Pie-Cake
Bring the best of pecan pie to a Thanksgiving-worthy layer cake. This way, you’ll never have to choose between a slice of cake and a piece of pie again.

Ingredients

  • 3 cups finely chopped pecans, toasted and divided
  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 large eggs, separated
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 3/4 cup dark corn syrup
  • 1 recipe Pecan Pie Filling
  • 1 recipe Pastry Garnish (optional)

Preparation

  1. Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
  2. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla
  3. Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.
  4. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining egg whites. (Do not over mix.) Pour batter into prepared pans.
  5. Bake at 350° for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup, and cool completely.
  6. Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.
  7. Arrange Pastry Garnish on and around cake, if desired.
  8. Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
  9. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.
  10. Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.
  11. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining egg whites. (Do not over mix.) Pour batter into prepared pans.
  12. Bake at 350° for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup, and cool completely.
  13. Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.
  14. Arrange Pastry Garnish on and around cake, if desired.
  15. Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
  16. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.
  17. Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.
  18. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining egg whites. (Do not over mix.) Pour batter into prepared pans.
  19. Bake at 350° for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops andsides of layers with corn syrup, and cool completely.
  20. Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.
  21. Arrange Pastry Garnish on and around cake, if desired.