Recipes
Pecans are not only an essential ingredient for your baked goods; pecans also make great gifts for the pecan lovers on your gift list. The Pecan Shed would also like for you to enjoy these incredible pecan recipes.
Candy
2 cups packed brown sugar
3/4 cup butter or margarine
1 box powdered sugar (about 3 cups)
1/2 cup evaporated milk
1 tsp vanilla
2 cups chopped PECAN SHED PECANS
In a heavy sauce pan (2-quart), melt the butter. Add the brown sugar. Cook over low heat, 2 minutes, stirring constantly. Add milk and continue cooking and stirring until mixture comes to a boil. Remove from heat. Cool until lukewarm. Stir in vanilla. Gradually add powdered sugar, beating vigorously until mixture is a fudge-like consistency (about 2 minutes or until loses gloss). Stir in PECAN SHED PECANS. Spread into a buttered 8x8x2-inch pan. Chill. Cut into squares. Yields 3 dozen.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
3/4 cup butter or margarine
1 box powdered sugar (about 3 cups)
1/2 cup evaporated milk
1 tsp vanilla
2 cups chopped PECAN SHED PECANS
In a heavy sauce pan (2-quart), melt the butter. Add the brown sugar. Cook over low heat, 2 minutes, stirring constantly. Add milk and continue cooking and stirring until mixture comes to a boil. Remove from heat. Cool until lukewarm. Stir in vanilla. Gradually add powdered sugar, beating vigorously until mixture is a fudge-like consistency (about 2 minutes or until loses gloss). Stir in PECAN SHED PECANS. Spread into a buttered 8x8x2-inch pan. Chill. Cut into squares. Yields 3 dozen.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
• Divinity
3 cups sugar, divided
1 cup water, divided
3/4 cup light corn syrup
2 egg whites
1 tsp. vanilla extract
1 cup chopped PECAN SHED PECANS
Mix 1 cup sugar and 1/2 cup water. Boil until it spins a thread (234 degrees). Mix 2 cups sugar, 1/2 cup water and corn syrup. Boil until it forms a hard ball in cold water (260 degrees). Beat egg whites until stiff. Pour first syrup in thin stream into egg whites, beating until creamy. Repeat process with second syrup. Add vanilla and PECAN SHED PECANS. Drop with spoon onto waxed paper. Makes 3 to 4 dozen.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 cup water, divided
3/4 cup light corn syrup
2 egg whites
1 tsp. vanilla extract
1 cup chopped PECAN SHED PECANS
Mix 1 cup sugar and 1/2 cup water. Boil until it spins a thread (234 degrees). Mix 2 cups sugar, 1/2 cup water and corn syrup. Boil until it forms a hard ball in cold water (260 degrees). Beat egg whites until stiff. Pour first syrup in thin stream into egg whites, beating until creamy. Repeat process with second syrup. Add vanilla and PECAN SHED PECANS. Drop with spoon onto waxed paper. Makes 3 to 4 dozen.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
2 cups PECAN SHED PECANS
1 teaspoon margarine or butter
1 teaspoon vanilla
1 teaspoon baking soda
In a greased 2-quart glass measure, cook sugar, corn syrup and salt on HIGH for 3 minutes until boiling. Stir and cook on HIGH for 4 minutes. Stir in PECAN SHED PECANS, butter and vanilla and cook for 2 minutes on HIGH. Immediately stir in baking soda until light and foamy. Quickly pour onto a greased cookie sheet and spread. When cool break into pieces. Makes 1 pound.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1/2 cup light corn syrup
1/8 teaspoon salt
2 cups PECAN SHED PECANS
1 teaspoon margarine or butter
1 teaspoon vanilla
1 teaspoon baking soda
In a greased 2-quart glass measure, cook sugar, corn syrup and salt on HIGH for 3 minutes until boiling. Stir and cook on HIGH for 4 minutes. Stir in PECAN SHED PECANS, butter and vanilla and cook for 2 minutes on HIGH. Immediately stir in baking soda until light and foamy. Quickly pour onto a greased cookie sheet and spread. When cool break into pieces. Makes 1 pound.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
3/4 cup (1 1/2 sticks) margarine or butter
3 cups granulated sugar
1 can (5 ounce) evaporated milk
1 package (12 ounce) semi-sweet chocolate chips
1 jar (7 ounce) Jet-Puffed Marshmallow Creme
1 tsp. vanilla extract
2 cups PECAN SHED PECANS
Lightly grease 13 by 9 inch square pan and set aside. MICROWAVE margarine in 4-quart microwavable bowl on HIGH for one minute or until melted. Add sugar and milk; mix well. MICROWAVE on HIGH for 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. MICROWAVE on HIGH for 5 1/2 minutes, stirring after 3 minutes. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature; cut into squares. Makes 3 pounds.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
3 cups granulated sugar
1 can (5 ounce) evaporated milk
1 package (12 ounce) semi-sweet chocolate chips
1 jar (7 ounce) Jet-Puffed Marshmallow Creme
1 tsp. vanilla extract
2 cups PECAN SHED PECANS
Lightly grease 13 by 9 inch square pan and set aside. MICROWAVE margarine in 4-quart microwavable bowl on HIGH for one minute or until melted. Add sugar and milk; mix well. MICROWAVE on HIGH for 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. MICROWAVE on HIGH for 5 1/2 minutes, stirring after 3 minutes. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature; cut into squares. Makes 3 pounds.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 pkg (14 oz) caramel candy
2 Tbsp. butter
2 Tbsp. water
3 cups PECAN SHED PECANS
1 pkg (24 oz) Almond Bark
Place candy, water, and butter in microwave safe bowl and melt at 50% power for 6 minutes, stirring every 2 minutes until candy is melted. Add PECAN SHED PECANS and stir. Drop by teaspoons on buttered tray. Place in freezer to cool.
In a microwave safe bowl, melt Almond Bark according to directions on package. Coat caramel drops in Bark and place on wax paper to cool.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
2 Tbsp. butter
2 Tbsp. water
3 cups PECAN SHED PECANS
1 pkg (24 oz) Almond Bark
Place candy, water, and butter in microwave safe bowl and melt at 50% power for 6 minutes, stirring every 2 minutes until candy is melted. Add PECAN SHED PECANS and stir. Drop by teaspoons on buttered tray. Place in freezer to cool.
In a microwave safe bowl, melt Almond Bark according to directions on package. Coat caramel drops in Bark and place on wax paper to cool.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 cup light brown sugar - packed
1 cup granulated sugar
1/3 cup light corn syrup
1/4 cup water
1 tbsp margarnie
1 tsp vanilla extract
1 1/2 cups PECAN SHED PECANS (halves or pieces)
Line a cookie sheet with foil; spray with Pam. Spray a large tablespoon with Pam for dropping candy and set aside. Mix brown sugar, sugar, corn syrup, and water in a microwaveable bowl. Microwave uncovered on HIGH for 6-8 minutes, WITHOUT STIRRING. Stir in margarine and vanilla. Add PECAN SHED PECANS and let stand for 2 minutes. Stir vigorously until mixture thickens and turns opaque (1-2 minutes). QUICKLY drop by tablespoons onto cookie sheet. If mixture sets before you have finished, microwave on high for 30-45 seconds, then continue dropping until finished. VERY GOOD and EASY. Makes about 30 pralines.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 cup granulated sugar
1/3 cup light corn syrup
1/4 cup water
1 tbsp margarnie
1 tsp vanilla extract
1 1/2 cups PECAN SHED PECANS (halves or pieces)
Line a cookie sheet with foil; spray with Pam. Spray a large tablespoon with Pam for dropping candy and set aside. Mix brown sugar, sugar, corn syrup, and water in a microwaveable bowl. Microwave uncovered on HIGH for 6-8 minutes, WITHOUT STIRRING. Stir in margarine and vanilla. Add PECAN SHED PECANS and let stand for 2 minutes. Stir vigorously until mixture thickens and turns opaque (1-2 minutes). QUICKLY drop by tablespoons onto cookie sheet. If mixture sets before you have finished, microwave on high for 30-45 seconds, then continue dropping until finished. VERY GOOD and EASY. Makes about 30 pralines.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
Coated Pecans
1/2 stick margarine (4 tablespoons)
1/3 can Eagle Brand milk
1 cup sugar
4 cups whole PECAN SHED PECANS
Microwave on HIGH margarine, Eagle Brand milk, and sugar until margarine is melted. Stir, microwave on HIGH 4 minutes, or until THICK. Add PECAN SHED PECANS and stir until they are coated. Pour on waxed paper until cool. Break up when cool. Store in air tight container.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1/3 can Eagle Brand milk
1 cup sugar
4 cups whole PECAN SHED PECANS
Microwave on HIGH margarine, Eagle Brand milk, and sugar until margarine is melted. Stir, microwave on HIGH 4 minutes, or until THICK. Add PECAN SHED PECANS and stir until they are coated. Pour on waxed paper until cool. Break up when cool. Store in air tight container.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 cup PECAN SHED PECAN halves
4 tablespoons (1/2 stick) margarine
salt
Preheat oven to 300 degrees. Melt margarine in a microwavable bowl. Add PECAN SHED PECAN halves. Stir PECAN SHED PECAN halves in the margarine, coating them on both sides. Spread evenly on cookie sheet so PECAN SHED PECANS are in one layer. Bake on one side about 10 minutes, lightly salt to taste, turn the halves over, add more salt (if desired), and bake 10 more minutes.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
4 tablespoons (1/2 stick) margarine
salt
Preheat oven to 300 degrees. Melt margarine in a microwavable bowl. Add PECAN SHED PECAN halves. Stir PECAN SHED PECAN halves in the margarine, coating them on both sides. Spread evenly on cookie sheet so PECAN SHED PECANS are in one layer. Bake on one side about 10 minutes, lightly salt to taste, turn the halves over, add more salt (if desired), and bake 10 more minutes.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
2 cups of Pecan Shed pecan halves
3/4 cup raw pepitas (hulled green pumpkin seeds), about 3 ounces
1 1/2 teaspoons vegtable oil
2 teaspoons chili powder
1 1/4 teaspoons coarse salt
Preheat oven to 375 degrees. Toss together pecans, pepitas, oil, chili powder, and salt on a rimmed baking sheet and spread in a single layer. Bake, stirring once, until well toasted, about 10 minutes. Let cool completely. Mixture can be stored in an airtight container at room temperature for up to one week.
WE SHIP FRESH SHELLED PECANS YEAR-ROUND!!!
Recipe Source: www.marthastewart.com November 2007
3/4 cup raw pepitas (hulled green pumpkin seeds), about 3 ounces
1 1/2 teaspoons vegtable oil
2 teaspoons chili powder
1 1/4 teaspoons coarse salt
Preheat oven to 375 degrees. Toss together pecans, pepitas, oil, chili powder, and salt on a rimmed baking sheet and spread in a single layer. Bake, stirring once, until well toasted, about 10 minutes. Let cool completely. Mixture can be stored in an airtight container at room temperature for up to one week.
WE SHIP FRESH SHELLED PECANS YEAR-ROUND!!!
Recipe Source: www.marthastewart.com November 2007
Desserts & Toppings
3 eggs, beaten
1 cup sugar
1 cup white Karo syrup
1 t. vanilla
1/2 stick butter or oleo
1 cup Pecan Shed pecans
Mix and pour into unbaked pie shell. Bake 10 minutes at 400°. Turn oven down to 350°. Cook until crust is brown, sides are firm but the center still 'jiggles'! (About 35 to 45 minutes)
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 cup sugar
1 cup white Karo syrup
1 t. vanilla
1/2 stick butter or oleo
1 cup Pecan Shed pecans
Mix and pour into unbaked pie shell. Bake 10 minutes at 400°. Turn oven down to 350°. Cook until crust is brown, sides are firm but the center still 'jiggles'! (About 35 to 45 minutes)
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
8 cups PECAN SHED pecan halves
6 cups sugar
12-oz can Pet Milk (or Carnation Evaporated Milk and it cannot be the low fat version)
3 sticks Parkay (not butter, not low fat Parkay)
12-oz package semi-sweet chocolate chips
12-oz package milk chocolate chips
13 oz jar of Kraft marshmallow creme
1 1/2 tablespoons of vanilla extract
Step 1:
Grease large jellyroll pan with Parkay (approximately 12x15 or larger)
Step 2:
In heavy pan heat sugar, Parkay, and evaporated milk. Bring mixture to a slow rolling boil, stirring constantly. When mixture starts to bubble, cook for exactly 5 minutes, stirring constantly. Set the timer because the amount of time cooked at the "rolling boil" stage is cruicial to the fudge "setting up". Remove from heat. Add vanilla, chocolate chips, and marshmallow creme. Use a hand mixer and beat until well blended.
Step 3:
Fold in pecans and stir with spatula until all are covered. Pour onto buttered pan. Cool for several hours before cutting (several hours usually means all night)...
Cook's Note:
Do not use less than 8 cups of PECAN SHED pecans or it will be TOO chocolately and not nutty enough. This is a pecan-based fudge and it has to have lots of pecans in it or else it will be a chocolate goo.
6 cups sugar
12-oz can Pet Milk (or Carnation Evaporated Milk and it cannot be the low fat version)
3 sticks Parkay (not butter, not low fat Parkay)
12-oz package semi-sweet chocolate chips
12-oz package milk chocolate chips
13 oz jar of Kraft marshmallow creme
1 1/2 tablespoons of vanilla extract
Step 1:
Grease large jellyroll pan with Parkay (approximately 12x15 or larger)
Step 2:
In heavy pan heat sugar, Parkay, and evaporated milk. Bring mixture to a slow rolling boil, stirring constantly. When mixture starts to bubble, cook for exactly 5 minutes, stirring constantly. Set the timer because the amount of time cooked at the "rolling boil" stage is cruicial to the fudge "setting up". Remove from heat. Add vanilla, chocolate chips, and marshmallow creme. Use a hand mixer and beat until well blended.
Step 3:
Fold in pecans and stir with spatula until all are covered. Pour onto buttered pan. Cool for several hours before cutting (several hours usually means all night)...
Cook's Note:
Do not use less than 8 cups of PECAN SHED pecans or it will be TOO chocolately and not nutty enough. This is a pecan-based fudge and it has to have lots of pecans in it or else it will be a chocolate goo.
5 tbsp butter, softened, plus 1 tbsp melted butter
4 oz light cream cheese
1 cup all-purpose flour
1 tbsp confectioners' sugar
1/4 tsp salt
3/4 cup light-brown sugar
1/3 cup mini semisweet chocolate chips
1 large egg
1 tsp vanilla extract
2/3 cup chopped PECAN SHED PECANS
Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners' sugar and and 1/8 tsp salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. Heat oven to 325 degrees. Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges. Refrigerate. Mix brown sugar, chocolate, egg, melted butter, vanilla, and remaining 1/8 tsp salt in a bowl until combined. Divide half the PECAN SHED PECANS among muffin cups; top with brown sugar mixture; spinkle remaining PECAN SHED PECANS on top. Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.
1 tartlet has only 112 calories!
WE SHIP FRESH SHELLED PECANS YEAR-ROUND!!!
4 oz light cream cheese
1 cup all-purpose flour
1 tbsp confectioners' sugar
1/4 tsp salt
3/4 cup light-brown sugar
1/3 cup mini semisweet chocolate chips
1 large egg
1 tsp vanilla extract
2/3 cup chopped PECAN SHED PECANS
Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners' sugar and and 1/8 tsp salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. Heat oven to 325 degrees. Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges. Refrigerate. Mix brown sugar, chocolate, egg, melted butter, vanilla, and remaining 1/8 tsp salt in a bowl until combined. Divide half the PECAN SHED PECANS among muffin cups; top with brown sugar mixture; spinkle remaining PECAN SHED PECANS on top. Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.
1 tartlet has only 112 calories!
WE SHIP FRESH SHELLED PECANS YEAR-ROUND!!!
1/2 cup white sugar
1 cup brown sugar
1/2 cup sour cream (4 oz.)
4 cups PECAN SHED PECAN HALVES
Put white sugar, brown sugar, and sour cream in a large saucepan. Bring to a boil (will be very liquid). Remove from stove and let cool a short time. Add PECAN SHED PECANS and mix well. Pour out on foil and seperate. Let dry several hours or overnight.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 cup brown sugar
1/2 cup sour cream (4 oz.)
4 cups PECAN SHED PECAN HALVES
Put white sugar, brown sugar, and sour cream in a large saucepan. Bring to a boil (will be very liquid). Remove from stove and let cool a short time. Add PECAN SHED PECANS and mix well. Pour out on foil and seperate. Let dry several hours or overnight.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 cup white corn syrup
1 cup brown sugar, packed
3 eggs
1 tsp. vanilla extract
Pinch of salt
1 9-inch pie shell, unbaked
1 1/2 cups shelled PECAN SHED PECAN HALVES
Preheat ove to 350 degrees. Mix together corn syrup, brown sugar, eggs, vanilla, and salt until well combined. Pour into pie shell. Arrange PECAN SHED PECAN halves in concentric circles on top. Bake until firm, approximately 45 minutes.
WE CARRY FRESH-SHELLED PECANS ALL YEAR!
1 cup brown sugar, packed
3 eggs
1 tsp. vanilla extract
Pinch of salt
1 9-inch pie shell, unbaked
1 1/2 cups shelled PECAN SHED PECAN HALVES
Preheat ove to 350 degrees. Mix together corn syrup, brown sugar, eggs, vanilla, and salt until well combined. Pour into pie shell. Arrange PECAN SHED PECAN halves in concentric circles on top. Bake until firm, approximately 45 minutes.
WE CARRY FRESH-SHELLED PECANS ALL YEAR!
1 package (6 oz.) semi-sweet chocolate morsels
1/4 cup margarine
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup PECAN SHED chopped PECANS
1 cup flaked coconut
1 unbaked deep-dish pastry shell
Melt chocolate and margarine in microwave on HIGH for 1 1/2 minutes or until melted, stir until blended, gradually add milk. Mix sugar, cornstarch, and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Blend in PECAN SHED PECANS and coconut. Pour into pastry shell. Bake at 375 degrees for 45-50 minutes or until top is puffed and browned. Filling will be soft but will set while cooling. Cool at least four hours before serving.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1/4 cup margarine
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup PECAN SHED chopped PECANS
1 cup flaked coconut
1 unbaked deep-dish pastry shell
Melt chocolate and margarine in microwave on HIGH for 1 1/2 minutes or until melted, stir until blended, gradually add milk. Mix sugar, cornstarch, and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Blend in PECAN SHED PECANS and coconut. Pour into pastry shell. Bake at 375 degrees for 45-50 minutes or until top is puffed and browned. Filling will be soft but will set while cooling. Cool at least four hours before serving.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 pkg (18 oz) chocolate fudge cake mix
3/4 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
2 eggs
2 heaping cups of chopped PECAN SHED PECANS
Spray a 9 by 13 inch baking pan with vegetable spray. In a large mixing bowl, combine cake mix and brown sugar; blend. Add butter and eggs and beat with an electric mixer at medium speed for 3 to 4 minutes. Stir in PECAN SHED PECANS and mix completely. Spread batter evenly into pan (batter will be stiff). Bake at 350 degrees for 35 to 40 minutes. Cool completely in pan and cut into bite-size pieces.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
3/4 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
2 eggs
2 heaping cups of chopped PECAN SHED PECANS
Spray a 9 by 13 inch baking pan with vegetable spray. In a large mixing bowl, combine cake mix and brown sugar; blend. Add butter and eggs and beat with an electric mixer at medium speed for 3 to 4 minutes. Stir in PECAN SHED PECANS and mix completely. Spread batter evenly into pan (batter will be stiff). Bake at 350 degrees for 35 to 40 minutes. Cool completely in pan and cut into bite-size pieces.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
3 cups light corn syrup
3 cups granulated sugar
1/3 cup melted butter or margarine
1 tablespoon vanilla extract
6 eggs
3 cups PECAN SHED PECAN pieces
1 Pillsbury Just Unroll Pie Crust
Preheat oven to 350 degrees. Spray a 13x9 baking dish with cooking spray. Mix together syrup, sugar, butter or margarine, vanilla extract, and eggs. Pour 1/3 of mixture into pan. Lay crust on top. Stir nuts into remaining mixture. Pour on top of crust. Bake 50 to 60 minutes, or until center is nearly set.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
3 cups granulated sugar
1/3 cup melted butter or margarine
1 tablespoon vanilla extract
6 eggs
3 cups PECAN SHED PECAN pieces
1 Pillsbury Just Unroll Pie Crust
Preheat oven to 350 degrees. Spray a 13x9 baking dish with cooking spray. Mix together syrup, sugar, butter or margarine, vanilla extract, and eggs. Pour 1/3 of mixture into pan. Lay crust on top. Stir nuts into remaining mixture. Pour on top of crust. Bake 50 to 60 minutes, or until center is nearly set.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
2 Tbsp light butter
1/2 cup sugar
1 cup cake flour
4 tsp baking powder
1/2 tsp table salt
1/4 cup regular egg substitute
1 cup buttermilk
1/2 oz chopped PECAN SHED PECANS, about 2 Tbsp
1 medium pear(s), ripe, cored and thinly sliced
1 cup all-purpose flour
3 Tbsp sugar
Preheat oven to 400 degrees. Coat a 9-inch springform pan with cooking spray. Cream together butter and 1/2 cup of sugar; set aside. Sift together flour, cake flour, baking powder and salt; set aside. Beat together egg substitute and buttermilk. Stir four mixture into butter in three parts, alternating with buttermilk mixture. Spoon batter into pan and smooth top. Arrange pear slices over top. Sprinkle with PECAN SHED PECANS and 3 tablespoons of sugar. Bake until firm and golden brown, 40 to 45 minutes. Let cool in pan 15 minutes. Remove sides, cut
into wedges and serve.
WE SHIP FRESH SHELLED PECANS YEAR-ROUND!!!
1/2 cup sugar
1 cup cake flour
4 tsp baking powder
1/2 tsp table salt
1/4 cup regular egg substitute
1 cup buttermilk
1/2 oz chopped PECAN SHED PECANS, about 2 Tbsp
1 medium pear(s), ripe, cored and thinly sliced
1 cup all-purpose flour
3 Tbsp sugar
Preheat oven to 400 degrees. Coat a 9-inch springform pan with cooking spray. Cream together butter and 1/2 cup of sugar; set aside. Sift together flour, cake flour, baking powder and salt; set aside. Beat together egg substitute and buttermilk. Stir four mixture into butter in three parts, alternating with buttermilk mixture. Spoon batter into pan and smooth top. Arrange pear slices over top. Sprinkle with PECAN SHED PECANS and 3 tablespoons of sugar. Bake until firm and golden brown, 40 to 45 minutes. Let cool in pan 15 minutes. Remove sides, cut
into wedges and serve.
WE SHIP FRESH SHELLED PECANS YEAR-ROUND!!!
Crust:
1 yellow cake mix
1 egg
1/3 cup oil
Mix until crumbly. Press into greased 13 by 9 pan. Bake at 350 degrees for 20 minutes.
Filling:
1/4 cup melted butter
4 eggs
1 cup Karo syrup
1 cup sugar
2 cups chopped PECAN SHED PECANS
Mix and pour over crust. Bake at 350 degrees for 30 to 35 minutes.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 yellow cake mix
1 egg
1/3 cup oil
Mix until crumbly. Press into greased 13 by 9 pan. Bake at 350 degrees for 20 minutes.
Filling:
1/4 cup melted butter
4 eggs
1 cup Karo syrup
1 cup sugar
2 cups chopped PECAN SHED PECANS
Mix and pour over crust. Bake at 350 degrees for 30 to 35 minutes.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
2 cups sugar
1 cup buttermilk
1/2 cup butter or margarine
1 tsp. vanilla
2 Tbsp. molasses
3 Tbsp. white syrup
1 tsp. baking soda
1 1/2 cups chopped PECAN SHED PECANS
Combine all ingredients except vanilla and PECAN SHED PECANS in large heavy saucepan. Simmer 10 minutes, stirring occasionally. Remove from heat. Add vanilla and PECAN SHED PECANS. It thickens as it cools. Refrigerate when cool. Serve over cake, ice cream, or just eat it out of the jar like Molly does!
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 cup buttermilk
1/2 cup butter or margarine
1 tsp. vanilla
2 Tbsp. molasses
3 Tbsp. white syrup
1 tsp. baking soda
1 1/2 cups chopped PECAN SHED PECANS
Combine all ingredients except vanilla and PECAN SHED PECANS in large heavy saucepan. Simmer 10 minutes, stirring occasionally. Remove from heat. Add vanilla and PECAN SHED PECANS. It thickens as it cools. Refrigerate when cool. Serve over cake, ice cream, or just eat it out of the jar like Molly does!
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
For the Dough:
1/2 cup PECAN SHED PECANS
1/2 cup mascarpone cheese (4 ounces)
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup all-purpose flour
Pinch of salt
For the Filling:
1 large egg
1/4 cup packed light-brown sugar
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 tablespoon unsalted butter, softened
1/4 teaspoon salt
3/4 cup PECAN SHED PECANS, toasted and coarsely chopped
Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/3 cup); set aside. Put mascarpone and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground PECAN SHED PECANS, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
Roll dough into sixteen 1-inch balls and press into bottoms and up sides of cups of mini-muffin tins.
Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in PECAN SHED PECANS. Spoon about 1 1/2 teaspoons filling into each muffin cup.
Bake pecan tassies until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!!!
1/2 cup PECAN SHED PECANS
1/2 cup mascarpone cheese (4 ounces)
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup all-purpose flour
Pinch of salt
For the Filling:
1 large egg
1/4 cup packed light-brown sugar
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 tablespoon unsalted butter, softened
1/4 teaspoon salt
3/4 cup PECAN SHED PECANS, toasted and coarsely chopped
Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/3 cup); set aside. Put mascarpone and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground PECAN SHED PECANS, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
Roll dough into sixteen 1-inch balls and press into bottoms and up sides of cups of mini-muffin tins.
Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in PECAN SHED PECANS. Spoon about 1 1/2 teaspoons filling into each muffin cup.
Bake pecan tassies until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!!!
To place an order please call 800.317.3226.
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