Butter Pecan Shortbread

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Butter-Pecan-Shortbread
Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/3 cup firmly packed light or dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 & 1/4 cups all-purpose flour
  • 1/4 cup + 1 tablespoon chopped pecans, divided
  • 2-3 teaspoons coarse sugar (may substitute granulated sugar)

preparation

  1. Preheat oven to 350°. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides.
  2. Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and combine. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly.
  3. Press dough into bottom of prepared pan. Sprinkle top with 1 tablespoon pecans and coarse sugar.
  4. Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars.

Pumpkin Bread Rolls with Cinnamon Butter

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Pumpkin-Bread-Rolls-with-Cinnamon-Butter

Ingredients

  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 cup whole milk, scalded and cooled to lukewarm
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 2 large eggs, divided
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour
  • Sliced pecan pieces, for the “stems”
  • Cinnamon Butter

Preparation

  1. In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined.
  2. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl.
  3. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
  4. Transfer the dough to a large greased bowl.
  5. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
  6. Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly.
  7. With a pairing knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape.
  8. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
  9. Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.”
  10. In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls.
  11. Bake the rolls for 15 to 20 minutes, or until golden brown.
  12. Place a sliced pecan piece into the indentation of each roll.

Cinnamon Butter

Pumpkin-Bread-Rolls-08

Ingredients

  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/4 cup powdered sugar
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon

Preparation

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color.
  2. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.

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.

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.