Caramel Pecan Bars

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Caramel Pecan Bars Recipe

These rich bars really capture the flavor of pecan pie.

Ingredients

  • 1 cup butter, cubed
  • 2-1/4 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups chopped pecans
  • Confectioners’ sugar, optional

Preparation

  1. In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved.
  2. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly.
  3. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans.
  4. Spread into a greased 13-inch x 9-inch baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp.
  5. Cool on a wire rack. Dust with confectioners’ sugar if desired. Cut into bars.

Yield: 4 dozen.

 

 

Chicken Pecan Wraps

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Chicken Pecan Wraps
Pecans add a touch of crunch to the warm chicken mixture in these speedy soft-shell tacos. Kick up the heat a notch or two by using medium or hot salsa.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup chopped onion
  • 1/4 teaspoon ground cumin
  • 1 tablespoon butter
  • 1/4 cup chopped pecans
  • 3 tablespoons sour cream
  • 4 flour tortillas (10 inches), warmed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup salsa
  • Shredded lettuce, optional

PREPARATION

  1. In a large skillet, cook chicken, onion and cumin over medium heat in butter until chicken juices run clear.
  2. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through.
  3. Spoon about 1/2 cupful down the center of each tortilla; layer with cheese, salsa and lettuce if desired.
  4. Roll up.

Yield: 4 servings.

 

Toasted Butter Pecan Cake

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Toasted Butter Pecan Cake
If you like butter pecan ice cream, you’ll love this cake. Loads of nuts are folded into the batter, and more are sprinkled over the delectable frosting.

Ingredients

  • 1 cup plus 2 tablespoons butter, softened, divided
  • 2-2/3 cups chopped pecans
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk

FROSTING:

  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 2/3 cup butter, softened
  • 6-1/2 cups confectioners’ sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 to 2 tablespoons 2% milk

Directions

  1. In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
  2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
  3. Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator. Yield: 12-16 servings.

Pecan Meltaways

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Pecan Meltaways
These sugared nut-filled balls are a tradition of ours at Christmastime. They make an attractive addition to a plate of holiday cookies…and they melt in your mouth!

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

INSTRUCTIONS

  1. 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.
  2. 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.