I REALLY need to use up a bunch of pecans. Don't want spiced nuts or pie. My sister picked up and

M

melissa-dallas

Well-known member
out lots this winter & my freezer overfloweth. Isn't this a horrible dilemma? Love the chewy pecan diamonds from BA's site but looking for something different. I have POUNDS of pecans so nothing with measly little amounts of them please!

 
I thought, any herb?? then thought, cilantro, yes; mint yes-lamb?, basil why not, thyme,hmmm?

 
REC: Pay De Nuez (Mexican Pecan Pie)...

PAY DE NUEZ (Mexican Pecan Pie)

1 unbaked pie crust -- home made or bought
1 egg yolk -- beaten with a pinch of salt until it is thick and creamy
1 cup milk
4 tablespoons granulated sugar
2 tablespoons light brown sugar
2 cups chopped pecans
1 pound pitted dates -- finely chopped
1/4 teaspoon salt
2 tablespoons honey
4 tablespoons butter -- cut into 4 pieces
1 teaspoon vanilla
32 pecan halves

Line a pie pan with the crust and press a piece of aluminium foil on top of it to conform to its shape and covering the edges of the dough. Pour 1 pound rice or an appropriate amount of pie weights into the foil and mound along the edges to keep the sides of the crust from losing their shape. Place the dough in the oven and bake for 20 minutes. Take the dough out of the oven and remove the foil and its contents. Prick the bottom of the crust all over with a fork, brush the top and half way down the sides with the beaten egg yolk and replace the pan in the oven until it is a golden brown all over, about 5 - 7 minutes longer.


To make the filling place the milk and sugars in a large saucepan, bring to a boil and simmer until the mixture thickens and produces large bubbles, about 15 minutes. Stir in the chopped pecans, dates, salt and honey and cook until the mixture is thick, just a few minutes more. Stir in the butter, then when it has melted add the vanilla. Spoon the mixture into the pie crust and place the pecan halves in eight lines going from just off the center to the side of the pie, so that each piece, when it is cut, will have a line of nuts down the center. Allow the pie to cool, then refrigerate overnight. Before serving bring the pie to room temperature.

 
Ina Garten's REC: Pecan Shortbread...

Pecan Shortbread

Recipe By :Ina Garten/The Barefoot Contessa
Serving Size : 20

3/4 pound unsalted butter -- at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans

Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump on a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough ½-inch thick and cut into 2 ½-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.

Bake for 20 to 25 minutes or until the edges begin to brown. Allow to cool to room temperature and serve.

 
REC: Pumpkin Pecan Loaf Cake...

Pumpkin Pecan Loaf Cake

Recipe By :phyllis Vacarelli
Serving Size : 24

3 cups all-purpose flour -- & 2 Tbls, divided
1 cup dark brown sugar
1 cup granulated sugar
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 15-ounce can pumpkin
1/3 cup water
1 cup vegetable oil
2 teaspoons vanilla extract
6 large eggs
2 cups chopped pecans
1/2 cup raisins

Two 9 x 5 x 3-inch loaf pans, buttered and floured

Preheat oven to 350 degrees and set a rack in the middle level.
Combine 3 cups flour and all ingredients except pecans and raisins in bowl of mixer with paddle attachment. Beat 2 minutes on low speed.
Dust the pecans and raisins with the remaining flour and fold into the batter.
Pour the batter into the prepared pans; bake about 1 hour, or until a cake tester emerges clean.
Cool in pans 10 minutes, then cool on a rack. Wrap and keep at room temperature or freeze.



Yield:
"2 9 x 5 x 3-inch loaves"

 
REC: Stuckey's Pecan Log Rolls...

STUCKEY'S PECAN LOG ROLLS


1/4 C. corn syrup
1/4 C. water
1 1/4 C. sugar
1 egg white
1/8 tsp. cream of tartar
1 tsp. vanilla
1 14-oz package caramel candy
3 T. water
2 C. coarsely chopped pecans

Line a 9 x 5-inch loaf pan with buttered wax paper; set aside.

Combine corn syrup, water and sugar in small heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the hard-ball stage (255ºF).

Meanwhile, beat egg white and cream of tartar with heavy duty electric mixer, until stiff but not dry. Slowly pour hot syrup into egg white, beating constantly. Add vanilla extract. Beat until candy forms soft peaks and starts to lose its gloss. Spoon fondant into prepared pan. Cut into three strips lengthwise, then crosswise in center. Freeze until firm.

Line a baking sheet with wax paper, set aside. Melt caramels with water in small heavy saucepan, over low heat, stirring occasionally. Arrange pecans on waxed paper. Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat. Roll in pecans to completely coat. Place on prepared baking sheet to set. Repeat with remaining fondant pieces, reheating caramel mixture if it becomes too thick. Cut logs into 1/2-inch slices. Store in the refrigerator in an airtight container between layers of wax paper or freeze up to 3 months. Makes six 5-inch rolls.

 
Pecans freeze well....pack them up in zip lock bags and freeze.....

I've had some in the freezer for two years now and they are fine. I take out what I need for a recipe, toast and put the rest back until I need them again.
Give some away to friends.....they make a lovely gift. Tell your friends to freeze them, as well.

 
New Mexico Pecan Bars

These are easy and really good. Also, I second the suggestion about freezing pecans. Just freeze a bunch and pull them out as needed throughout the year.

New Mexico Pecan Bars

Base:
1 cup flour
1/3 cup firmly packed brown sugar
1/4 cup butter, softened
1/4 cup chopped pecans
1/4 tsp baking powder

Topping:
1/4 cup firmly packed brown sugar
2 tbls flour
1/2 tsp salt
3/4 cup corn syrup
1 tsp vanilla
2 eggs
3/4 cup chopped pecans (I usually use lots more)

Preheat oven to 350 degrees.

In a large bowl, combine first 5 ingredients, mix at low speed until crumbly. Press crumb mixture into an ungreased 9x13 pan. Bake 10 to 12 minutes until light brown, remove from oven.

In same bowl, combine all topping ingredients except pecans. Beat at medium speed until well blended.

Pour over partially baked crust. Sprinkle with pecans. Bake 20 to 25 minutes until golden brown. Cool; cut into bars.

 
REC: Pecan Butter Spread, not T&T but looks good

Title: Pecan Butter Spread
Categories:
Yield: 1 1/2 cups

1 1/4 c Chopped pecans
2 tb Peanut oil
8 oz Brie cheese
3 oz Cream cheese; softened
2 tb Sherry
1/4 ts Salt
Roasted pecans; for garnish

Process nuts and oil until smooth. Remove rind
from Brie, add along with remaining ingredients.
Process until smooth. Store airtight in
refrigerator; serve at room temperature. Garnish
with roasted pecans, if desired.

http://www.hugs.org/Pecan_Butter_Spread.shtml

 
REC: Refrigerator Pecan Shortbread T&T

This one is T&T. I've been making them for years.

* Exported from MasterCook II *

Refrigerator Pecan Shortbread

Recipe By : Boston Globe
Serving Size : 48 Preparation Time :0:00
Categories : Cookies, Food Processor Cooking,
Tried & True

Amount Measure Ingredient -- Preparation Method

1 Cup Pecans
2 1/8 Cups All-Purpose Flour
1 Cup Confectioner's Sugar
1 Cup Unsalted Butter -- room temperature
Pinch Salt
1 Teaspoon Vanilla Extract

Line a small loaf pan(7 1/2x3 1/2x2 1/2") with plastic wrap, so that the wrap lines the bottom and sides and the extra wrap drapes over the edges. In a food processor fitted with a steel blade, work the pecans in on-off motions until they are finely ground. Add the flour and sugar to the nuts and work the food processor again until the mixture is thoroughly combined.

Add the butter, salt, and vanilla to the food processor, and work the mixture again in on-off motions just until it forms a dough.

Pack the dough into the lined loaf pan and smooth the top with a rubber spatula. Rap the pan once hard on the counter to settle any air pockets.
Cover the dough with the excess plastic wrap. Refrigerate the dough for at least half a day or as long as 2 days.

Set the oven at 350°.Have 2 ungreased baking sheets on hand.
Turn the dough out onto a counter and peel off the plastic wrap. Use a long knife to cut the dough in half lengthwise. Then slice crosswise across each log to make 1/4" thick, square-shaped slices.

Arrange the squares on the baking sheets and bake the cookies for 15 to 20 minutes or until they are pale brown. Halfway through the baking, switch the baking sheets from front to back and top to bottom in the oven.
Leave the cookies to settle for half a minute, then lift them from the sheet with a metal spatula and transfer them to a wire rack to cool completely. Store in an airtight container.


- - - - - - - - - - - - - - - - - -

 
I've been wanting to try a nut crusted fish. Don't have a T&T but it always look so good!

I think I saw one this weekend on Giada travels. If I remember correctly it was a trout with pecans? It looked wonderful, I really want to try it! DOes anyone have a good recipe?

 
You must log in or register to reply here.
Back
Top