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
1 egg white
1 tablespoon water
1 pound PECAN SHED PECAN halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees. Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a seperate bowl, mix together sugar, salt, and cinnamon. Add PECAN SHED PECANS to egg whites, stir to coat pecans evenly. Remove the pecans, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees for 1 hour. Stir every 15 minutes.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!!!
1 tablespoon water
1 pound PECAN SHED PECAN halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees. Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a seperate bowl, mix together sugar, salt, and cinnamon. Add PECAN SHED PECANS to egg whites, stir to coat pecans evenly. Remove the pecans, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees for 1 hour. Stir every 15 minutes.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!!!
Desserts & Toppings
1 Cup Sugar Free Imitation Honey
1/2 Cup Splenda
1 Tsp. Vanilla
2 Tbsp. Butter
3 Heaping Tsp. Cornstarch
1 Cup Pecans (Pecan Shed Pecans are BEST)
3 Eggs
1/2 Tsp. salt
Beat eggs slightly, add salt and vanilla. Add remaining ingredients; pour into 9 inch unbaked pie shell. Bake for 50 minutes in 350 degrees oven. (May need to use mixer to get cornstarch dissolved good).
We ship fresh shelled pecans year-round.
1/2 Cup Splenda
1 Tsp. Vanilla
2 Tbsp. Butter
3 Heaping Tsp. Cornstarch
1 Cup Pecans (Pecan Shed Pecans are BEST)
3 Eggs
1/2 Tsp. salt
Beat eggs slightly, add salt and vanilla. Add remaining ingredients; pour into 9 inch unbaked pie shell. Bake for 50 minutes in 350 degrees oven. (May need to use mixer to get cornstarch dissolved good).
We ship fresh shelled pecans year-round.
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!
Ingredients:
12 cups Pecan Shed Pawnee Pecans
6 cups sugar
12-oz. can of Pet Milk (or Carnation Evaporated Milk)
3 sticks of Parkay
12-oz. package of Milk Chocolate chips
12-oz. package of Semi-sweet Chocolate chips
13-oz. jar of Kraft Mashmallow crθme
1-1/2 tablespoons vanilla
Step 1: Clean pecan halves. Grease large jellyroll pan with Parkay (approximately 12 x 15 or larger)
Step 2: In heavy sauce pan heat sugar, Parkay, and evaporated milk. Bring mixture to a full rolling boil, stirring constantly. When mixture comes to a full rolling boil, cook for exactly 5 minutes, stirring constantly. Remove from heat. Add vanilla, chocolate chips and marshmallow whip. 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 overnight before cutting with sharp knife.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
12 cups Pecan Shed Pawnee Pecans
6 cups sugar
12-oz. can of Pet Milk (or Carnation Evaporated Milk)
3 sticks of Parkay
12-oz. package of Milk Chocolate chips
12-oz. package of Semi-sweet Chocolate chips
13-oz. jar of Kraft Mashmallow crθme
1-1/2 tablespoons vanilla
Step 1: Clean pecan halves. Grease large jellyroll pan with Parkay (approximately 12 x 15 or larger)
Step 2: In heavy sauce pan heat sugar, Parkay, and evaporated milk. Bring mixture to a full rolling boil, stirring constantly. When mixture comes to a full rolling boil, cook for exactly 5 minutes, stirring constantly. Remove from heat. Add vanilla, chocolate chips and marshmallow whip. 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 overnight before cutting with sharp knife.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 (9 inch) deep dish pie crust
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup chopped PECAN SHED PECANS
3 eggs beaten
1/4 cup white sugar
1 cup light corn syrup 1/2 cup evaporated milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees. In medium bowl, blend together cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla. When mixture is smooth, spead into bottom of pie shell. Spinkle chopped PECAN SHED PECANS on top of cram cheese layer. In another medium bowl, combine eggs, 1/4 cup sugar, corn syrup, evaporated milk, and 1 teaspoon vanilla extract. Whisk until mixture is smooth. Pour mixture over pecan layer. Bake in preheated oven for 35 to 40 minutes, until set in center.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!!!
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup chopped PECAN SHED PECANS
3 eggs beaten
1/4 cup white sugar
1 cup light corn syrup 1/2 cup evaporated milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees. In medium bowl, blend together cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla. When mixture is smooth, spead into bottom of pie shell. Spinkle chopped PECAN SHED PECANS on top of cram cheese layer. In another medium bowl, combine eggs, 1/4 cup sugar, corn syrup, evaporated milk, and 1 teaspoon vanilla extract. Whisk until mixture is smooth. Pour mixture over pecan layer. Bake in preheated oven for 35 to 40 minutes, until set in center.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!!!
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!
3 eggs, beaten
1 cup sugar
1 cup white Karo syrup
1 t. vanilla
1/2 stick butter or oleo
3.5 cups Pecan Shed pecan pieces
Some Pecan Shed pecan halves
Mix together all but the pecan halves and pour into unbaked pie shell. Bake at 450°. Every 10 minutes take pie out and remix the filling. Start from the middle and work your way to the outside. After the 3rd remix of the filling add your pecan halves to the top of the pie.
Baking tip...Pie filling mixture may be too much for pie crust. Just add enough to almost fill pie crust.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 cup sugar
1 cup white Karo syrup
1 t. vanilla
1/2 stick butter or oleo
3.5 cups Pecan Shed pecan pieces
Some Pecan Shed pecan halves
Mix together all but the pecan halves and pour into unbaked pie shell. Bake at 450°. Every 10 minutes take pie out and remix the filling. Start from the middle and work your way to the outside. After the 3rd remix of the filling add your pecan halves to the top of the pie.
Baking tip...Pie filling mixture may be too much for pie crust. Just add enough to almost fill pie crust.
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!
2 cups butter
1 pound brown sugar
4 1/2 cups flour
1/8 teaspoon salt
1 teaspoon baking powder
6 eggs
1/2 cup milk
1 teaspoon vanilla
1 pound chopped PECAN SHED PECANS (approx. 4 cups)
Set out butter to soften. Preheat oven to 325 degrees. Grease 10 inch tube or bundt pan. In a large mixing bowl, cream together butter and brown sugar. Add eggs, milk, and vanilla and beat. Add flour, salt, and baking powder and mix well. Fold in chopped PECAN SHED PECANS. Pour into tube pan and bake at 325 degrees for 1 1/2 hours. Let cool in pan on cake rack. Remove from pan and enjoy!
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1 pound brown sugar
4 1/2 cups flour
1/8 teaspoon salt
1 teaspoon baking powder
6 eggs
1/2 cup milk
1 teaspoon vanilla
1 pound chopped PECAN SHED PECANS (approx. 4 cups)
Set out butter to soften. Preheat oven to 325 degrees. Grease 10 inch tube or bundt pan. In a large mixing bowl, cream together butter and brown sugar. Add eggs, milk, and vanilla and beat. Add flour, salt, and baking powder and mix well. Fold in chopped PECAN SHED PECANS. Pour into tube pan and bake at 325 degrees for 1 1/2 hours. Let cool in pan on cake rack. Remove from pan and enjoy!
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!
Centers - no cook fondant
1/3 c. clear syrup
1/2 tsp. salt
1 tsp. vanilla
3 1/2 c. (1 lb.) powdered sugar
Blend butter, syrup, salt, and vanilla in mixing bowl. Add powdered sugar all at once. Mix all together well with hands (as for pie dough) until smooth. Shape into log centers about 1 inch diameter and 4-6 inches long. Freeze overnight.
2 pounds caramels - Melt caramels over double boiler adding small amount evaporated milk until dipping consistency (should flow smoothly off spoon quite slowly).
2 pounds (at least) chopped PECAN SHED PECANS - Dip frozen centers in melted caramel covering completely. Quickly roll log in chopped PECAN SHED PECANS. Put in shape and place on wax paper.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!
1/3 c. clear syrup
1/2 tsp. salt
1 tsp. vanilla
3 1/2 c. (1 lb.) powdered sugar
Blend butter, syrup, salt, and vanilla in mixing bowl. Add powdered sugar all at once. Mix all together well with hands (as for pie dough) until smooth. Shape into log centers about 1 inch diameter and 4-6 inches long. Freeze overnight.
2 pounds caramels - Melt caramels over double boiler adding small amount evaporated milk until dipping consistency (should flow smoothly off spoon quite slowly).
2 pounds (at least) chopped PECAN SHED PECANS - Dip frozen centers in melted caramel covering completely. Quickly roll log in chopped PECAN SHED PECANS. Put in shape and place on wax paper.
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!!!
Other Great Recipes
1 cup brown sugar
1/2 cup flour
2/3 cup real butter
1 cup chopped PECAN SHED PECANS (plus about 1/4 cup of finely chopped PECAN SHED PECANS)
2 eggs
Preheat oven to 350 degrees. Spray mini muffin pan with Baker's Joy No-Stick Spray with Flour. In a medium bowl, stir together brown sugar, flour, and pecans. In a seperate bowl beat the butter and eggs together until smooth, stir into dry ingredients just until combined. Sprinkle finely chopped pecans on bottom of each muffin cups. Spoon the batter into the prepared muffin cups. Cups should be about 1/2 full. Bake at 350 degrees for about 15-20 minutes. Makes 18-24 mini muffins.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!!!
1/2 cup flour
2/3 cup real butter
1 cup chopped PECAN SHED PECANS (plus about 1/4 cup of finely chopped PECAN SHED PECANS)
2 eggs
Preheat oven to 350 degrees. Spray mini muffin pan with Baker's Joy No-Stick Spray with Flour. In a medium bowl, stir together brown sugar, flour, and pecans. In a seperate bowl beat the butter and eggs together until smooth, stir into dry ingredients just until combined. Sprinkle finely chopped pecans on bottom of each muffin cups. Spoon the batter into the prepared muffin cups. Cups should be about 1/2 full. Bake at 350 degrees for about 15-20 minutes. Makes 18-24 mini muffins.
WE SHIP FRESH-SHELLED PECANS ALL YEAR!!!
1/3 cup minced onion
1 Tablespoon minced garlic
1/4 cup balsamic vinegar
4 teaspoons dry mustard
1/3 cup dark brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
1/2 cup roasted Pecan Shed Pecan halves, coarsely chopped
Combine first seven ingredients, mixing with a wire wisk. Slowly pour olive oil, beating constantly. Stir in pecans. Sever over seasonal greens with mandarin oranges and hearts of palm.
To roast pecans, spread on cookie sheet for 10 minutes on 350 degree oven.
Stir constantly to prevent burning.
WE SHIP SHELLED PECANS YEAR-ROUND.
1 Tablespoon minced garlic
1/4 cup balsamic vinegar
4 teaspoons dry mustard
1/3 cup dark brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
1/2 cup roasted Pecan Shed Pecan halves, coarsely chopped
Combine first seven ingredients, mixing with a wire wisk. Slowly pour olive oil, beating constantly. Stir in pecans. Sever over seasonal greens with mandarin oranges and hearts of palm.
To roast pecans, spread on cookie sheet for 10 minutes on 350 degree oven.
Stir constantly to prevent burning.
WE SHIP SHELLED PECANS YEAR-ROUND.
We're open Monday through Saturday 9am until 5pm
Call us at 800.317.3226
Call us at 800.317.3226
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