Desserts

Recipe: Pecan Pie

The Best Pecan Pie RecipeCrust:
1 ¼ cup flour
1 tbsp. cornmeal
½ cup butter, cut in cubes
½ tsp. salt
3-4 tbsp. water
4-5 tbsp. extra flour

Place flour, cornmeal, butter and salt in a food processor. Mix for about 1-2 minutes, until a sand-like mixture forms. Slowly add water until the mix forms a ball of dough. Form into a ball, wrap in plastic wrap, and refrigerate for half an hour.

Preheat oven to 375°. Roll dough into an 11-inch round on a floured surface. Place dough into a 9-inch pie tin. Use your fingers to have the dough fit firmly into the pan. Use either a fork or your fingers to make a decorative edge. Prick dough with a fork and line the dough-filled pie pan with aluminum foil.

Fill the lined pan with dried bean or pie weights. Bake for 8-10 minutes, then remove foil and beans/pie weights and bake uncovered for another 8-10 minutes. Set aside to cool.

Filling:
1 ¼ cup of pecans
1 cup dark corn syrup
¼ cup white sugar
¼ cup brown sugar
¼ cup butter
¼ tsp. salt
½ tsp. cinnamon
1 tbsp. vanilla extract
3 eggs

Mix all of the above ingredients together with a whisk until well blended. Add 1 ¼ cups of pecans.

Place filling into baked pie crust. Place in the oven for 1 hour. Remove and cool completely before serving. Add a dollop of whipped cream is desired. Serves 6-8.

Courtesy: The Smith College Club of New York City’s More Cooking with Pecans
Recipe: Banana Pecan Strudel (Better Than Pecan Pie!)

Strudel Recipe: Better Than Pecan Pie!Serves one (if you’re lucky enough to be home alone)

Phyllo Dough
1 to 2 Bananas (preferably red bananas)
1 t lemon juice
1/4 cup butter, melted
1 T cane sugar
2 t cinnamon
2 t ground ginger
Honey
1/4 cup pecans
If you are using frozen Phyllo dough, remove from freezer. It should sit at room temperature for at least an hour. Lightly toast the pecans in a 450F oven until they are just hot, about 5 minutes. Finely chop, and set aside. Reduce the heat on the oven to 425. In a small bowl, combine the sugar, cinnamon and ginger. Set aside. Slice the banana longways into 1/4 inch thick strips. Sprinkle with the lemon juice and set aside. Using a pastry brush, coat the bottom of your baking dish with a bit of the melted butter. Place one sheet of phyllo in the bottom of the dish, and brush with butter. Repeat with about 3 more piece of phyllo, lightly brushing after each piece. Add a layer of the bananas. Top with 3 layers of phyllo, brushing with butter after each piece. Add a layer of honey, squeezing or dribbling as you might to top a waffle. Top with 3 layers of phyllo, brushing butter, etc. Add a layer of pecans. Sprinkle with the cinnamon sugar mixture. Top with 3 layers of phyllo, brushing with butter. Add another layer of honey. Top with 3 layers of phyllo, brushing with butter. Sprinkle the top with some of the remaining cinnamon/sugar mixture and chopped pecans. Trim any phyllo edges that protrude from the baking dish. Cut a few air vents in the top few layers. Bake for about 15 minutes, or until golden brown. Allow to cool for a least 10 minutes before devouring. If desired, top with a bit more honey.
Courtesy: Cook & Eat (www.cookandeat.com)
Recipe: Sugar Spiced Pecans

1 lb. pecan halves
1 c. sugar
¾ t. salt
1 ¾ t. cinnamon
1 c. water
1 t. vanilla

Toast pecans on baking sheet for 10 minutes at 300°F. Combine all ingredients, except pecans and vanilla, in small pan. Cook about 5 minutes (until syrup spins a small thread). Remove from heat and add pecans and vanilla. Stir quickly until syrup crystallizes. Pour onto buttered platter. Separate nuts rapidly (but gently) and cool before serving. (To add Easter appeal, wrap individual handfuls of pecans in spring-colored plastic wrap and tie with ribbon).
Courtesy: Georgia Pecan Commission
Recipe: Praline Pecan Sauce

2 cups sugar
1 teaspoon baking soda
3 tablespoons dark corn syrup
3 tablespoons light corn syrup
1 cup buttermilk
½ cup butter
Dash of salt
1 cup chopped lightly roasted pecans
1 teaspoon vanilla

In a heavy saucepan, combine sugar and soda; stir in remaining ingredients in order listed, except vanilla and pecans. Place over medium heat and bring to boil; reduce heat to low and simmer for about 10 minutes, stirring often. Remove pan from heat and immediately stir in vanilla and pecans. Cool.

May serve lukewarm over ice cream, pound cake, or cheesecake, or even bread pudding. Sauce will thicken as it cools.
Courtesy: Louisiana Pecan Growers Association
Recipe: Pecan Banana Bread

1¾ c. whole wheat flour
½ c. maple syrup
1 T. baking powder
¼ t. baking soda
½ c. butter
2 ripe bananas (mashed)
½ c. pecans (coarsely chopped)
1 T. grated lemon peel
2 eggs (slightly beaten)

Preheat oven to 350 degrees. In a bowl, mix first four ingredients with fork. Use knife to cut in butter until mixture has crumbly appearance. With fork, stir bananas, pecans, lemon peel and eggs into flour mixture until flour is just moistened. Spoon batter into lightly greased 9×5” loaf pan. Bake at 350 degrees for 40-50 minutes or until inserted knife comes out clean. Cool at least 10 minutes before slicing and serving.

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