Poisoned Pecan Squares

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Poisoned-Pecan-Squares
…just kidding, my little pretty!

Ingredients

  • 2 cups all-purpose flour
  • ⅔ cup powdered sugar
  • 1 1/3 cup plus 1 Tablespoon butter, divided
  • 1/2 cup brown sugar, packed
  • 1/2 cup honey
  • 3 tablespoons whipping cream
  • 3 1/2 cups pecans, coarsely chopped

Preparation

  1. Sift together flour and powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse crumbs meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13-inch by 9-inch baking pan.
  2. Bake at 350° for 20 minutes, or until edges are lightly golden. Cool. In a saucepan over medium-high heat, bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil. Stir in pecans and pour into prepared crust.
  3. Bake at 350° for 25 to 30 minutes, or until golden and bubbly. Cool in pan on a wire rack. Cut into 2-inch squares.

Makes about 28 squares.

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.

Pecan Pie Filling

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F4300-2
This recipe goes with Pecan Pie Cake.

Ingredients

  • 1/2 cup firmly packed dark brown sugar
  • 3/4 cup dark corn syrup
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 1 1/2 cups half-and-half
  • 1/8 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1 teaspoon vanilla extract

Preparation

  1. Whisk together first 6 ingredients in a heavy 3-quart saucepan until smooth.
  2. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened.
  3. Remove from heat; whisk in butter and vanilla extract. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

Note

To chill filling quickly, pour filling into a bowl. Place bowl in a larger bowl filled with ice. Whisk constantly until cool (about 15 minutes).

Apple Pecan Pastries

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Apple-Pecan-Pastries

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 cups peeled, diced Granny Smith apples
  • 1 cup chopped pecans
  • 1 tablespoon cold butter, cut into pieces
  • Confectioners’ sugar

Preparation

  1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375°F. Lightly grease a baking sheet.
  2. Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples, pecans and butter and toss to coat.
  3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15-inch-by-10-inch rectangle. Brush the pastry sheet with water. With the long side facing you, spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides. Starting at a long side, roll up like a jelly roll. Cut the pastry roll into 12 (1 1/4-inch) slices. Place the slices 2 inches apart on the baking sheet.
  4. Bake for 15 minutes or until the pastries are golden. Remove the pastries from the baking sheet and cool on a wire rack. Sprinkle with the confectioners’ sugar.

Cheddar Pecan Rounds

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image

These savory cheese rounds have the perfect balance of cheese and butter, along with enough flour to keep them crumbly. An instant classic with a martini or a glass of wine!

Ingredients

  • 1/2 cup unsalted butter, softened
  • 8 ounces sharp Cheddar cheese, grated
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup finely chopped pecans
  • 1/2 teaspoon ground cayenne pepper

Preparation

  1. With an electric mixer on low speed, cream butter. Add cheese; mix well. Add flour and salt; mix well. Stir in nuts and cayenne pepper by hand.
  2. Divide dough in half, and roll into 2 logs, about 1 1/2 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least one hour, and preferably overnight.
  3. Preheat oven to 350º.
  4. Line a baking sheet with parchment paper. Slice chilled dough into 1/4-inch slices and place on pan.
  5. Bake for 15 to 17 minutes, or until crisp and golden brown. Cool on a wire rack and store in an airtight container.

Note: Slice and bake one log of Cheddar Pecan Rounds to enjoy immediately, and freeze the second log for when unexpected guests drop in. You can bake a batch in less than 20 minutes.