Pioneer Woman Pecan Pie

     My Thanksgiving break is winding down, and I did absolutely nothing productive on my to do list.  My cousin and his kids were in town, which I love b/c holidays are more fun with kiddos.  The leaves are absolutely perfect right now, and on Thanksgiving I looked out and it literally looked like it was raining leaves all afternoon.  In fact, catch that action shot in this pie picture.
     I also started a new thing, I decided I was going to bake my way through an entire cookbook.  I picked the Holiday Cookbook by the Pioneer Woman.  I also am NOT setting a crazy time line.  If it takes me ten years, that's fine, but anytime I have an event, or holiday, I'm going to look there first.  I made a copy of the index and I'm crossing off the dishes as I try them.  The ONLY exception is I just don't eat seafood, so I'm not going to make myself try those (few) dishes, but I might try to adapt them to chicken.  I'll cross that cookbook bridge when I come to it.
    The first dish, this pie, and oh my, oh my, it was a good pick.  I have tried a LOT of pecan pies because A)  Pecan Pies are delicious and B)  Pecans are kind of a big deal in Texas.  I've tried a lot from various food network stars, but I can say I have truly found 'the' pecan pie I'll be making from here on out forever and ever amen.  Here is the recipe I used.  And now....I'm off to cram a weeks worth of a to do list into the next hour....

Caramel Apple Salad

I realized calling this a 'salad' is a far stretch, but there are at least 2 healthy ingredients in there, and a salad is a salad is a salad, so.....leave your judge-eeee opinions on some other place.
I've been determined to make one of everything caramel apple right now, and so I had a lot of left overs from the last 17 caramel apple recipes and realized I could make this recipe (originally from The Gunny Sack).
It says it serves 12, but....who are these people?  They need to learn to up their portion size.  Maybe 8?
So if you are looking for a non-salad salad that could be called a dessert, but doesn't have to be, so let's not go there, try this one!

Caramel Apple Salad

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Ingredients:  
Sugared Pretzels:  1 c. pretzels (roughly chopped-measure after chopping), 1/2 c. chopped pecans, 3/4 c. brown sugar 3/4 c. melted butter
Cream Cheese Mix:  8 oz cream cheese (softened), 3 c. diced apples (I peeled mine), 1/2 c. caramel sauce (I just grabbed the already made kind in the tub near the apples), 3 c. whipped cream
Instructions:  
Sugared Pretzels:
1.  Mix together the pretzels, pecans, brown sugar, and butter.
2.  Spread on a large baking sheet (I lined mine with foil).  Bake at 400 for 7 minutes.
3.  Cool and then break into small pieces.
Cream Cheese Mix:
1.  Beat softened cream cheese until smooth.  Add in caramel sauce until smooth.
2.  Fold in whipped topping, apples, and sugared pretzels.

Strawberry Pecan Salad

 There is a strawberry jello salad I love to make.  It does involved three different levels of ingredients and some very careful transferring levels so the layers don't mix together.  I recently saw the recipe at the Gunny Sack for this dessert salad and it sounded very similar...and oh my goodness was it ever delicious.  I think I'd make a lot of friends if I brought this to a potluck....but....I have enough friends, so I kept this gal for myself and a few people that accidentally gained access to my house.  You could add any fruit (pineapple?) you want, but....strawberries are my favorite with salty pretzels.

Strawberry Pecan Salad

Ingredients: 1 c pretzels (crushed), 1/2 c. pecans (chopped), 3/4 c. brown sugar, 3/4 c butter (melted), 2 c strawberries (diced), 8 oz cream cheese (softened), 1/2 c. sugar, 1 t. vanilla, 8 oz whipped cream
Instructions:
1.  Mix pretzels, pecans, brown sugar, and butter.  Spread and press down into a large baking sheet with sides.  Bake at 400 for 7 minutes.  Cool, and break into small pieces.

2.  Beat together the cream cheese, sugar, and vanilla.  Fold in the whipped cream.  

3.  Add the strawberries and pretzel chunks.  Keep chilled.  

Pecan Bread

      To put this recipe in blogging terms. I usually don't write down recipes anymore b/c I keep a blog and I can go look them up anytime.  I love this recipe so much it's on a card in my kitchen now so future generations can enjoy it.  Seriously, yum. 
    I have some pecans left over from Thanksgiving (pecans last a long time in the fridge or freezer) and I wanted to try out a recipe I saw awhile ago at justapinch. Not only was it simple to throw together, it was delicious!  You can cut it up like a bar (it's more dense than bread, not as soupy as bread pudding...clearly, I'm not a professional food critic with that array of vocabulary), but I scooped it out like bread pudding.  It would be delicious with ice cream.  I prefer it warm, but am not opposed to eating it at room temperature. 
   This will definitely be making an appearance next Thanksgiving at my table....and probably a few tables between now and then.   Here's a keeper...

Pecan Bread

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Ingredients:  1 c. sugar, 1 c. brown sugar, 4 eggs, 1 c. oil, 1 1/2 c. self rising flour*, 1 t. vanilla, 2 c. pecans finely chopped. 
*You can make your own self rising flour by mixing 1 1/2 c. flour with 1 t. salt, and 3 t baking powder.
Instruction:
1.  Mix sugars, eggs, and oil until smooth. 
2.  Add flour, vanilla, and pecans.
3.  Pour into a greased and floured 9x13 pan. 

4.  Bake at 350 for 30-35 minutes (until the center is not wet looking). 
5.  Scoop out with a spoon, or let it cool and cut it into squares.  Serve warm with ice cream. 



Mini Pecan Rolls..Gone Vegan

I adapted this recipe from Pioneer Woman.  I'm not vegan, but my brother is, and sometimes I like to share my calories.  He's skinny.  I'm not.  So, when I want to try out a recipe, if I can tweak it a bit to make it Vegan, I do so I can ship some his way.  

I adjust this one a bit from the original because I'm not feeding a ranch.  

You can print the recipe here.  If you don't want it to be vegan, just replace the vegan butter for the real deal.  

Or..here are the step by steps with the adaptions for a smaller batch gone vegan.  

For the dough, I took Rhodes bread loaves and pulled one out and let it thaw as the package instructed.  It rose, and I punch it down and then rolled it out as far as I could stretch it.  

 I melted 1/4 c vegan butter in a pan over medium  and then added 1/2 c chopped pecans, 1/2 c karo syrup, and 1 t. vanilla.  I let it come to a boil and then pulled it off the stove and set it aside.

 To the dough I added 1/4 c melted vegan butter and then a ton of sugar and cinnamon.  Really...I covered it/doused it, could have added more.

 I put little spoonfuls of pecans and the 'juice' into 24 mini muffin cups.

I rolled up the bread like a log and then cut 24 really thing slices and placed them on top of the pecan mix.  I let them rise for about 20 minutes (and used this time to preheat the oven to 375).  I baked it for 15 minutes, and then turned the muffins over on a baking sheet almost immediately (the instructions said they came out better if you waited 20 minutes, but I found when i tried that the pecans stuck to the pans bc the sauce had hardened.  You may have to spoon some of the pecan mix back on from the pan.
One thing I learned, store these and eat them the next day....they are even better-I don't know why, but....it's true!

Pecan Bread Pudding

 This past Thanksgiving I was looking for a different variation on pecan pie.  I mean, I love pecan pie, but we had a lot of other pies on the menu.  I saw this recipe at callmepmc and decided to give it a go.  I actually baked it the day before because I knew the oven would be busy on Thanksgiving and I was a little concerned about the caramel sauce still being delicious on day two, BUT I stuck each serving in the microwave for 20 seconds, added ice cream, and it was delicious!  I wasn't sure how I'd feel about it, but....it's definitely going on the list of things I am going to make again..maybe for Christmas in a few days!

Pecan Bread Pudding

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Ingredients:  6 T butter, 1 c. pecans, 1 1/2 c. (self rising) flour, 1 1/2 c. sugar, 2/3 c milk, 1 t vanilla, 1 1/2 c. brown sugar (packed), 1 1/2 c warm water, vanilla ice cream

Instructions:

1.  Heat oven to 350 degrees.  

2.  Add butter to a 9x13 inch pan and melt it in the oven.

3.  Pull the pan out of the oven.   Sprinkle chopped pecans over the melted butter.  

4.  In a separate bowl mix the flour, sugar, milk, and vanilla.  Stir to combine, but don't over mix.  

5.  Pour batter over the butter and pecans.  Don't stir.  

6.  Sprinkle brown sugar evenly over batter.  Don't stir.  

 7. Slowly pour the hot water over the mix.  Don't stir.  It will look like this...

8.  Bake for 35 minutes (until golden brown).  It will still look liquidy, but it will harden up as it cools.

Easy and Delicious Pecan Pie

Last year I wanted to try out a different version of pecan pie. I found this one on allrecipes and I have fallen in love.  It's so delicious, the brown sugar makes it, and you don't have to add all that Karo syrup-I pretend this somehow makes it healthier, but it definitely makes it more affordable, and much easier to throw together.  This little fellow will definitely be making an appearance again on my tables this holiday.

Pecan Pie Recipe

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Ingredients:   1 c brown sugar, 1/4 c white sugar, 1/2c butter (melted and slightly cooled), 2 eggs (at room temp), 1 T flour, 1 T milk, 1 t. vanilla, 1 c.chopped pecans, 9 inch deep dish pie shell.
Instructions:
1.  Preheat over 400 degrees.
2.  Beat the eggs until foamy.  Stir in the melted butter.  Stir in the white sugar, brown sugar, and flour.  Add the milk, vanilla, and nuts.
3.  Pour mix into pie shell.  Bake for 10 minutes at 400.  Reduce heat to 350 and bake for 50 more minutes (center should not wiggle too much when it is done).

Hello, Dolly Bars

I needed a quick dessert for a party recently.  I also found myself with an abundance of pecans on my hands, which is never a bad thing, but....I did need to start using them before they were classified as vintage.  I put together these bars and it was a big hit.  The original recipe came from homestyle.

Hello Dolly Bars

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Ingredients:  1 1/2 c. finely crushed graham crackers (one sleeve-about 9 graham crackers), 2 c. of milk chocolate chips, 1 1/2 c. of shredded coconut, 1 1/2 c. of chopped pecans (or walnuts), 14 oz. can of sweetened condensed milk, 1/2 cup of butter (melted)
Instructions:  

1.  Pour melted butter into an 11x7 pan, add crushed graham crackers in pan, and mix well with melted butter to form a crust.  Press into the bottom of the pan. 
2.   Layer on top of  crust chocolate chips, coconut,  and pecans.3.  Evenly pour sweetened condensed milk over everything.4.  Bake in oven for 25 to 30 minutes at 350 (top should be light brown).5.  Let cool in pan for at least an hour so the chocolate can harden, cut into bars.

Pralines

Mardi Gras is right around the corner....and I'm always looking for an excuse to make pralines.  For the record, "it's Monday" is a fair enough reason.  Last year I discovered this recipe via sweetbakes and it has to be my favorite.  Firs, it worked the first time (I've had some runny, sticky...delicious messes in the past).  It's a soft version....all my filings are still in place.  And....really, I've never met a bad praline, but this is the unbaddest of the bunch.  So...if it's Monday in your house, or you want to throw together a great dish to celebrate Mardi Gras....I recommend this one!

PRALINE RECIPE

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Ingredients:  1 c. chopped pecans, 1 c. packed brown sugar, 1/2 c. whipping cream, 1/4 c. butter, 1 c. powdered sugar, 1 teas. vanilla
Instructions:  
1.  Heat oven to 350.  Cook the chopped pecans on a pan for 8-10 minutes until they are toasted and fragrant.
2.  In a saucepan bring the brown sugar, whipping cream, and butter to a boil over med-high heat. Stir constantly.  Boil for 1 full minutes.
3.  Remove from heat, whisk in the powdered sugar and vanilla until smooth.
4.  Fold in pecans.  Let it cool until it's thickened.
5.  Line the baking sheet with wax paper.
6.  Spoon into 12 large or 24 small lumps.  Let it cool at least 30 minutes.  They should be holding their shape and firm to the touch before you remove them.

Praline Cookies

I made these cookies last summer.  The one thing that is pretty easy to find in Texas are pecans....we even claim it as the official state tree.  So, I always have some on hand.  I saw this recipe at plainchicken-pretty basic ingredients, and it was really tasty-they really do taste like a praline cookie.  Go figure?  I've tried enough recipes out in my time to be a skeptic, but this one....I'll keep.  Pecans=Texas, but we let Louisiana borrow them (fine they have their own trees) because they make really delicious candy called pralines which are a carameling/pecany bite of heaven.  Mardi Gras is not too far off, so here's another recipe I'm adding to my collection!
Praline Cookies
Ingredients:  1/2 c. butter, 1/2 c. brown sugar (packed), 1/2 c. sugar, 1 egg, 1 1/2 c. flour, 1 1/2 t. vanilla, 1 1/2 c. chopped pecans, powdered sugar
Instructions:  Melt butter and mix all but the nuts and powdered sugar.  Add nuts.  Make into 24 balls.  Bake at 375 for 8-10 minutes.  Cool for two minutes and then sprinkle with powdered sugar.  Eat.  Repeat.
I've started a board for other Mardi Gras recipes and pins here.

Pecan Pie Cake

I saw this last year on sweet jeanette, and I knew I had to try it.  I replaced the traditional pecan pie (my fav) at Thanksgiving and I crossed my fingers that I wouldn't regret it.  Yu-um....I didn't.  This cake is delicious!  If you are looking for something new, or a side kick to add to the old dessert bar, try this one! 

Pecan Pie Cake Recipe

Printable Recipe

Pecan Pie Filling Recipe

Ingredients:  1/2 c. brown sugar (packed), 3/4 c. dark corn syrup, 1/3 c. cornstarch, 4 egg yolks, 1 1/2 c. half and half, 1/8 t. salt, 3 T butter, 1 t. vanilla

Instructions:  Whisk together the first 6 ingredients in a saucepan until smooth.  Bring to a boil over med heat, don't stop whisking.  Boil for one mine (until thickened).  Remove from heat and add butter and vanilla, continue to whisk.  Place a piece of wax paper directly on the surface of your mix to stop a film from forming and then place in the fridge for at least 4 hours. 

Pecan Pie Cake Recipe

Ingredients:  3 c. chopped pecans (toasted and divided), 1/2 c. butter (softened), 1/2 c. shortening, 2 c. sugar, 5 large eggs (separated), 1 T vanilla, 2 c. flour, 1 t. baking soda, 1c. buttermilk, 3/4 c. dark corn syrup

Instructions: 

1.  Sprinkle 1 c. of pecan evenly into 3 buttered 9 inch round cake pans. Shake to coat bottom and sides.

2.  Beat the butter and shortening until fluffy.  Add sugar.  Add egg yolks.  Stir in vanilla.  

3.  In a separate bowl, combine flour and baking soda.  Add butter mix alternating with buttermilk.  Begin and end with flour mix.  Beat at low until blended after each addition.  Stir in remaining 1 c. of pecans.  

4.  Beat egg whites on med speed until stiff peaks form.  Fold egg whites into batter, don't overmix.  

5.   Pour batter into pans prepared with pecans. 

6.  Bake at 350 for 20-25 minutes.  Cool pans. 

7.  Flip out onto wax paper.  Brush the top and sides of each with corn syrup. 

8.  Spread half of the pecan filling on one layer, pecan side up.  Place next layer on and repeat filling. 

9.  Top with remaining layer, pecan side up. 

Texas State Fair Pecan Pie

Every year I get a cookbook from the State Fair.  I began this tradition many moons ago, and I've never been disappointed in the recipes I've tried.  Pecan pie is one of my favorites, and this recipe was DELICIOUS, AND it had a lot fewer ingredients than some of the other yummy pies I've posted about in the past. 

With Thanksgiving quickly approaching it's time to pull out this recipe and prep the oven....

Best Texas Pecan Pie by Janis

Ingredients:  1 stick butter, 1 c. light karo syrup, 1 c. white sugar, 3 large eggs, slightly beaten, 1 t. vanilla, 1/8 t. salt, 1 C. pecans (chopped)

Instructions:  Brown butter in a skillet until golden brown, don't let it burn.  Cool butter. 

Combine Karo, sugar, eggs, vanilla, and salt; mix until blended. Stir in cooled butter. Place choped pecans in bottom of 9' unbacked pie crust.

Pour mix over pecans.

Bake at 425 for 10 minutes, lower temp to 325 and bake for another 50 minutes. Cool; serve with whipped cream.

Pie: Pecan Pie Cookies

 I'm a fan of the pecan.  I also might be part squirrell because apparently I've been hiding quite a stash in my fridge drawer this year.  I've made pecan and I still have a collection.  I'm a really good squirrel.  So....next up I found this recipe at celebration and I thought...pecan+cookie.  Don't mind if I do.  Kind of a fun variation to the traditional pie at Thanksgiving...something you can make a day or two ahead and free up the oven.  Just don't try them until you are ready to serve or you'll be baking batch two.  These are yummy.  At first I was a little thrown because they are more savory than sweet.  I could sit with a spoon and the sugar bowl, so this can be a difficult sell for me, but...these are worth it.  These remind me of a classy Pecan Sandie.  And come on, they are kinda cute, huh?
Pecan Pie Cookie Recipe
Ingredients:
Cookie:  3/4 c. butter (softened), 1 c. brown sugar (packed), 1 egg, 1 t. vanilla, 2 c. flour, 1 t. baking powder
Filling:  1 c. chopped pecans, 1/2 c. brown sugar (packed), 1/4 c. whipping cream, 1 t. vanilla, pinch of ginger, cinnamon, and cloves.
Instructions:  Heat oven to 350 degrees. 
For the dough, Cream together butter and sugar until fluffy.  Add egg and vanilla and continue to mix until smooth. 
Add baking powder and flour until incorporated. 
For the filling, in a separate bowl, mix finely chopped pecans, brown sugar, and spices.  Add heavy cream and vanilla. 
Use a baking stone, or a baking sheet lined with parchment paper. 
Roll dough into 1 1/4 inch circles (this should make about 22 balls).  Place on sheet.  Press your thumb into the middle of each cookie and roll it around slightly to stretch the indention you have made. 

 Fill each indention with 1 t.+ of the filling mix. 

 Bake 11 minutes (until cookies are lightly browned). 

Pecan Tassies

I love mini, and pecan pies, and lots of pie to crust ratio.  I saw this recipe last year on Erin's site, Making Memories With Your Kids.  She's one of my favorite people on the net, and I love trying out her recipes.  This one is my favorite to date.  I wasn't sure how toffee=pecan pie, but it works!  Oh my goodness.  Her pies are much prettier and less uh...'golden' than mine. 

So I wouldn't feel deficient, I didn't let too many people see my imperfect pies, life is so rough, but I'm blogging it anyway b/c it's a great recipe, AND I'm sure I'll be standing in a store and decide to grab some of these ingredients someday...soon.

I love these, and I'd say I'm going to make them for Thanksgiving, but I don't want to say that b/c my family my read this...and expect to, like, see them at the Thanksgiving table or something, and I assure you were I to make these, I wouldn't share them.  Did I mention I'm a pecan pie fan?

Pecan Tassies

Makes 24

 Ingredients: 

1/2 c. butter, 3 oz cream cheese, 1 c. flour, 1 egg, 3/4 c. brown sugar, 1 T. butter, 1 t. vanilla, dash of salt, 1/2 c. Heath bits, 1/2 c. chocolate chips. 

Instructions: 

1.  Beat first 3 ingredients and chill for one hour. 

2.  In a separate bowl, beat egg, brown sugar, butter, vanilla, and salt. 

3.  Roll dough into 24 balls. 

4.  Place in ungreased mini muffin pans.

5.  Press dough up the sides. 

6.  Place 1 t. Heath bits in each muffin cup with 3 chocolate chips. 

 7.  Pour liquid in until almost full (no all the way to the top or it will overflow). 

 8.  Bake for 25 minutes at 350