Our Secret Pecan Recipes

• 2 cups whole pecans
• 1/2 cup packed light brown sugar
• 4 tbsp. heavy cream

Combine all ingredients and spread on greased cookie sheet.

Bake at 350* for 20 minutes or until coating is dry. 

Stir once, remove from oven to cool and stir again.

Store in a tight container.

• 1 lb. butter
• 2 cups sugar
• 4 cups flour
• 1 tsp. baking powder
• 6 eggs (beaten)
• 2 tsp. vanilla
• 1/2 lb. candied cherries chopped
• 1/2 lb. candied pineapple chopped
• 1 lb. pecans broken

Mix butter and sugar until creamy.

Reserve 1 cup of flour. Sift remaining dry ingredient together and add alternately with eggs to the sugar-butter mixture. Blend well.

Add 1 cup flour to the fruit and pecans, then add to the cake batter.

Pour into greased and floured tube pan. Start in cold oven, do not pre-heat.

Bake at 275*f for 2 1/2 - 3 hours.

• 1 lb. shredded sharp cheddar cheese
• 1/2 cup unsalted butter, softened
• 2 cups all-purpose flour
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/4 tsp. paprika
• 1 cup finely chopped pecans

Combine cheese and softened butter in food processor or mixing bowl.

Mix well and add flour, salt, cayenne pepper and paprika.

Process or stir until dough comes together in a ball.

Work pecans into dough so they are well distributed. 

Shape dough into 3 logs about 1 1/4 inches in diameter.

Wrap securely in plastic wrap or wax paper. Chill at least 2 hours.

You can freeze up to one month. Thaw before baking.

Pre-heat oven to 350*f. Slice dough into 1/4 inch slices.

Place on ungreased baking sheet. Bake for 12-15 minutes or until dough begins to brown. Cool on wire rack. Store in airtight tin.

• 1 1/2 cups cooking oil
• 2 1/2 cups sugar
• 3 well beaten eggs
• 3 cups of cake flour
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 tsp. vanilla
• 1/2 cup buttermilk
• 1 1/2 mashed bananas
• 1 cup toasted chopped pecans
• 1 cup coconut

Mix ingredients until well blended.

Bake at 275*f for 1 1/2 hours.

• 4 eggs separated
• 1 cup sugar
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 cup chopped pecans
• 1 cup warm milk
• 1 pack plain gelatin
• 1/4 cup water

Cook 4 egg yolks, 1/2 cup sugar, salt and warm milk until thick.

Dissolve gelatin and water and add to custard, then add vanilla.

Refrigerate to cool.

Chop pecans and toast for added flavor.

Beat 4 egg whites until stiff and add 1/2 cup sugar.

Fold custard and pecans into egg whites. Bake crust and let cool, then fill.

Top with cool whip.

• 2 sticks of butter
• 2 cups flour
• 4 heaping tbs. sugar
• 2 tsp. vanilla
• 2 cups chopped nuts

Blend flour and sugar using hands.

Add vanilla and nuts.

Roll in pieces about the size of finger.

Bake at 250*f for 45-50 minutes.

Cool completely and roll in powered sugar.

• 3 cups pecans
• 1 cup sugar
• 1/2 cup water
• 1/2 tsp. cinnamon
• 1 tsp. salt
• 1/2 tsp. vanilla extract

Heat pecans in oven at 325*f for 15 minutes.

Stir often, let pecans cool.

Cook sugar, water, cinnamon and salt until soft ball stage.

(Be sure to boil this long enough.)

Remove from heat and add vanilla and pecans.

Stir gently until becomes very creamy.

Spread pecans on platter with wax paper to cool.

• 1 1/2 sticks of butter or margarine
• 1 lb. light brown sugar
• 3 eggs (beaten)
• 1 tsp. vanilla
• 2 cups self-rising flower
• 2 cups chopped pecans

Melt butter on low, stir in brown sugar and vanilla.

Add eggs, mix well, add flour one cup at a time. Mix well.

Add Pecans, mix well. 

Spray pan with Pam.

Bake at 350*f for 30 minutes.

Many studies have been conducted relating to the nutritional value and potential benefits of a pecan-enriched diet; and these studies strongly suggest that a pecan-enriched diet is beneficial to wellness of the heart and mind. Pecans rank higher than all nuts and are represented in the top category of foods containing the highest antioxidant capacity.

Overall, pecans contain a wide variety of vitamins and minerals that published studies have attributed to reducing the risk of different diseases such as: coronary heart disease, high cholesterol levels, Alzheimer’s disease, amyotropic lateral sclerosis (ALS, or “Lou Gehrig’s Disease”), and delay the progression of age-related motor neuron degeneration.

In addition to the protections provided from a pecan-enriched diet, they have natural benefits that help facilitate a wellness of the body. Just one ounce of pecans provides 10% the Daily Value for fiber. They have a naturally high source of protein, but so few carbohydrates that there isn’t any impact of relating to weight gain. Lastly, they distinguish themselves even further by being a naturally sodium-free nut; that is a highly recommended to those on a sodium-restricted diet.


Sources/Additional Information Resources

https://www.georgiapecan.org/nutrition-information.da
http://www.ilovepecans.org/nutrition-in-a-nutshell/

• 1 cup packed brown sugar
• 1/2 cup all-purpose flower
• 1 cup chopped pecans
• 2/3 cup butter, melted (no substitutes)
• 2 eggs (beaten)

Combine brown sugar, flour, pecans and salt.

In another bowl, combine butter, eggs and vanilla, mix well.

Stir into flour mixture until moistened. 

Grease and flour a muffin pan, or use paper muffin cups.

Fill 2/3 full and bake at 350*f for 20-25 minutes or until muffins test done.

Do not over bake. Remove immediately to cool on wore rack.

Makes 2-2 1/2 dozen

• 1 jar of marshmallow cream (7 oz.)
• 1 lb. confectioners' sugar/10x powered sugar
• 1 tsp. vanilla extract
• 1 lb. caramels 

Combine marshmallow cream, sugar and vanilla.

Knead together until firm. Shape into 5 logs.

Wrap in wax paper and freeze.

Melt caramels and 1 tbs. of water using a double boiler.

Dip frozen rolls into melted caramels then roll in chopped pecans.

Firmly press pecans into caramel.