Texas Sheet Cake

Ingredients:
Cake:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk*
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
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Frosting:
½ cups Finely Chopped Pecans
1 & ¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
3 ½ cups Powdered Sugar

Directions:
Use an 18×13 sheet cake pan/jelly roll pan.

In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. The warmth of the cake should do most of the work for you, causing the frosting to spread on its own.

*to make Buttermilk substitute: pour just under 1/2 cup regular milk into the measuring cup, then add enough regular vinegar to the milk to bring the quantity up to 1/2 cup. Within seconds, it turns into buttermilk and works perfectly.

Salted Caramel and Chocolate Cupcake

Ingredients:
1 box chocolate cake mix

3/4 cup sugar, divided
4 tbsp water
4 tbsp + 4 tsp heavy whipping cream
2 egg white
spinch of salt
1/2 cup butter, softened
1/2 tsp vanilla extract

pecans, chopped
milk chocolate chips for melting and drizzling
course sea salt

Directions:
For the cupcakes:
Bake the cupcakes according to package directions and let them cool completely before frosting.

For Salted Caramel Buttercream:
Place 1/2 cup of sugar and water in saucepan over medium-high heat. Do not stir of you will get sugar crystals, only swirl the saucepan gently. It will bubble itself into a deep amber. Remove immediately from heat and add cream (careful – it will bubble up furiously).

Stir until smooth. Divide caramel into two separate and equal portions and set aside.Place the egg whites, salt, and 1/4 cup sugar in a heatproof bowl over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 140 degrees. Transfer to bowl of standing mixer. Beat on high until stiff peaks form.

Add butter a bit at a time, and continue beating on high. Reduce speed to low, add vanilla extract, and then one of your portions of caramel (you may need to gently rewarm the caramel in the microwave for 10 seconds at a time until it is workable but not burning hot). Beat on high for 4-5 minutes or until buttercream texture is reached.

Pipe buttercream frosting onto each cupcake then roll sides in chopped pecans. Drizzle top of cupcake with melted chocolate and then with second batch of caramel. Sprinkle ever so slightly with course sea salt.

Buttercrunch Toffee

Ingredients:
1 cup almonds, pecans or hazelnuts
1 tablespoon water
4 tablespoons butter, cut into small pieces
1/2 cup granulated sugar
2 tablespoons packed light or dark brown sugar
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 cup chocolate chips or 3 ounces bittersweet or semisweet chocolate, chopped

Directions:
1. To Prep the Almonds: Spread the almonds on a baking sheet, and bake them at 350 degrees F for 10 to 12 minutes, stirring them halfway through so they toast evenly. Let them cool, and chop them finely.
2. Set aside half of the chopped nuts. Place the other half on an ungreased baking sheet, and gather the nuts into an 8-inch circle. Set aside.
3. In a small saucepan fitted with a candy thermometer, combine the water, butter, granulated sugar and brown sugar over medium heat. (Don’t overstir!) Cook the mixture until it reaches 300 degrees F. Remove the pan from the heat, and stir in the baking soda and vanilla until just combined.
4. Pour the mixture onto your circle of almonds.
5. Sprinkle chocolate chips over the toffee, and set aside for 2 minutes while the chocolate melts. Using a spatula, spread the chocolate over the toffee.
6. Scatter the remaining half of your almonds over the chocolate. Let the toffee cool completely.

Maple Pecan Scones

Ingredients:
3 C all purpose flour
1/3 C sugar
5 tsp sugar
1 tsp salt
½ lb. (2 sticks) butter, chilled
¼ C pecans, plus more for sprinkling
1 large egg
¾ C heavy cream (I used half and half)

Maple Icing
1 lb. powdered sugar
¼ C milk
4 Tbsp butter, melted
Dash of salt
2 tsp maple flavoring

Directions:
Preheat the oven to 350 degrees.
Stir together the flour, sugar, baking powder and salt. Cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.

Finely chop the pecans and stir into the flour mixture. Mix the egg & cream together and stir into the flour mixture until just combined. Turn the mixture onto a cutting board and push it together into a large ball. Don’t knead too much—only until it sticks together.

Gently roll the dough into a 10-inch circle and cut the round into eighths. PW recommends that in order to have perfect eighths, you could first cut an X and then cut a plus sign.

Transfer your wedges to a baking sheet that has been covered in parchment paper or lightly sprayed and bake for 20-24 minutes, or until golden brown.

Allow the scones to cool.

Meanwhile, mix your glaze together and pour generously (don't be wimpy!!!) over each scone. Garnish with a couple pecans.

Maple Pecan Candies

Ingredients:
1 cup pure dark amber maple syrup
2 cups sugar
1 cup heavy cream
2 tbsp. light corn syrup
½ tsp. vanilla extract
1 cup toasted, coarsely chopped pecans

Directions:
Lightly oil a 9 x 9-inch baking pan. In a medium heavy-bottomed saucepan, combine the maple syrup, sugar, cream and corn syrup. Heat the mixture over medium-high heat until it reaches 236° F on a candy or instant-read thermometer.

Remove from the heat and transfer the mixture to the metal bowl of an electric mixer. Let stand at room temperature until it has cooled to 110 ° F. (This takes quite a while, so go find something else to do for a bit.)

When the mixture has reached the appropriate temperature, add in the vanilla extract and beat with the paddle attachment on medium speed just until it begins to thicken and loses its gloss. Be careful not to over-beat, which can cause a grainy texture.

Use a rubber spatula to fold in the chopped pecans. Transfer the mixture to the prepared baking pan and spread into an even layer. Allow to cool and set for several hours before cutting and serving.

Pumpkin Pecan Chocolate Chunk Cookies With Maple Frosting

Ingredients:
2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks

Directions:
Whisk together flour and pumpkin pie spice. Set aside.
In a large mixing bowl, cream butter.
Add both sugars and beat until light and fluffy.
Add vanilla.
Add eggs one at a time and beat until combined.
Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
Stir in chopped pecans and chocolate chunks.
Drop on cookie tray lined with parchment paper.
Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.
Let cool.

Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring

Sift sugar and set aside.
Melt butter over medium heat until golden brown. Watch closely so it does not burn.
Add butter to sugar, scraping all the butter into the bowl.
Add milk and maple flavoring. Stir until smooth.
Spread on top of cookies with an knife or offset spatula.

Turtle Thumbprints

Ingredients:
1 egg
1/2 cup butter, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
16 chewy caramels, unwrapped (like Werther's)
3 tablespoons whipping cream
1 teaspoon pure vanilla extract
1-1/4 cups finely chopped pecans
1/2 cup (3 ounces) semisweet chocolate pieces
1 teaspoon shortening

Directions:
1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk and vanilla. In another bowl stir together the flour, cocoa powder, and salt.
2. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.
3. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or a silicone baking mat. In a small saucepan heat and stir caramels, vanilla and whipping cream over low heat until mixture is smooth. Set aside.
4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using the back of a 1/2 teaspoon round measuring spoon, make an indentation in the center of each cookie.
5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking (which they most likely will), repress with your measuring spoon. Spoon melted caramel mixture into indentations of cookies using a teaspoon. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)
6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies using a fork and a quick back and forth motion as the chocolate drips.
Let stand until chocolate is set. Makes 36 cookies.

Cranberry White Chocolate Pecan Oatmeal Cookies

Ingredients:
3/4 cup butter, softened
2/3 cup packed dark brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups oatmeal
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup dried cranberries
2/3 cup white chocolate chips
3/4 cup coarsely chopped pecans

Directions:
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Combine butter and brown sugar in a mixer on medium speed until creamy. Add eggs one at a time, beating well after each addition, then add vanilla. Add the dry ingredients, beating until just barely combined. Then stir in the cranberries, white chocolate chips, and chopped pecans.
Drop by rounded teasponfuls onto the parchment paper lined cookie sheet and sprinkle the tops with a few leftover cranberries or white chocolate chips if you want.
Bake for exactly 10 minutes. Remove from the oven – cookies will be slightly golden brown around the edges and the middles will look underdone. But trust me on this one – it will give you soft, chewy cookies once they cool. Or just slightly gooey cookies if you can’t wait. Like me. Makes 2 dozen cookies.

Fluffy Lime Jello Salad

Ingredients:
1 (3 oz.) pkg. lime Jello
1 c. hot water (Heat up drained pineapple juice for part of liquid.)

Mix. Stir until well dissolved. Set until jelly-like consistency then carefully whip with electric mixer.

1/2 pkg. (4 oz.) cream cheese
1 can (15 oz.) crushed pineapple, drained
1/2 c. chopped pecans
1 c. whipping cream

Whip cream until stiff. Add cream cheese. Mix in Jello and blend thoroughly. Fold in pineapple and nuts. Put into a serving bowl and chill for at least 4 hours.

Monkey Bread

Ingredients:
1 package frozen white dinner rolls (I use Rhodes brand)
1 package butterscotch pudding (not instant!)
1 cup chopped pecans
1 stick butter, melted
1/2 cup brown sugar

Directions:
Spray a bundt pan with cooking spray and sprinkle chopped pecans over the bottom of the pan. Arrange the frozen rolls in the pan and sprinkle with the butterscotch pudding mix. Mix the melted butter and brown sugar together in a small bowl and pour over the frozen rolls. Grease a piece of foil and cover the pan; let sit out overnight (do not refrigerate).
The next morning, preheat the oven to 350 degrees. Bake the cake for 30 minutes, covered loosely with foil. Let sit out for 10 minutes before inverting on to a platter and serving.

Chocolate Pecan Caramels

Ingredients:

1 cup butter

1-1/2 cups coarsely chopped pecans, (toasted if desired)

1 cup semisweet chocolate chips

2 cups brown sugar

1 cup corn syrup

1/4 cup water

1 can (14 oz) sweetened condensed milk (not evaporated)

2 tsp vanilla

Directions:
Line a 13-in. x 9-in. baking pan with foil; butter the foil with about 1 Tbsp butter. Sprinkle with pecans and chocolate chips; set aside. In a heavy saucepan, melt butter over medium heat. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, to firm ball stage (248 degrees). Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Makes about 2-1/2 pounds (about 6 dozen).
Notes:
-You're not supposed to scrape the saucepan, because grains of sugar on the side can cause your caramels to crystallize. But I couldn't just let all that caramel go to waste, so I scraped it into a small buttered custard cup. We ate it in like 5 seconds flat. Mmmm.

Salmon Pecan-Crusted Tarts

Ingredients:

1 can (6 oz) premium skinless boneless pink salmon, drained
1/4 cup finely chopped dill pickle
1 tablespoon finely chopped onion
1/3 cup mayonnaise or salad dressing
1/2 cup shredded mild Cheddar cheese (2 oz)
1 tablespoon lemon juice
1/2 teaspoon dried dill weed
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3 cup Fisher® Chef’s Naturals® Pecan Cookie Pieces or Fisher® Chef’s Naturals® Chopped Pecans, finely chopped
1 package (3 oz) cream cheese, softened
1 dill weed sprig
2 lemon wedges

Directions:
1. In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed. Refrigerate.
2. Heat oven to 400°F. On work surface, unroll 1 pie crust. Sprinkle half of the pecans over crust; gently press into crust. Cut with 3-inch round cookie cutter into 10 rounds. In ungreased nonstick mini muffin pan, gently press each round, pecan side down, on bottom and up side of muffin cup, folding edge under and rounding to shape. Repeat with remaining crust.
3. Spoon 1 teaspoon of the cream cheese into bottom of each cup. Spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup.
4. Bake 12 to 18 minutes or until crust is golden brown. Cool in pan on cooling rack 5 minutes. Remove from pan to serving platter; cool 5 minutes. Garnish with dill weed sprig and lemon wedges. Serve warm.

Praline-Apple Bread

Ingredients:
1 1/2 cups chopped pecans, divided
1 (8oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tbsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 1/2 cups finely chopped, peeled Granny Smith apples(about 3/4 pound)
1/2 cup butter
1/2 cup firmly packed light brown sugar

Directions:
1. Preheat oven to 350*. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 min. or until toasted and fragrant, stirring after 4 min.
2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9-x5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
4. Bake at 350* for 1 hour to 1 hour and 5 minutes or until wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
5. Bring butter and brown sugar to boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely(about 1 hour)

Cherry Pecan Cream Scones

Pre-heat oven to 400 degrees.

In a small bowl, mix together:
1/4 C heavy cream
1 large egg yolk
1 teaspoon vanilla
Mix well and set aside.

In a large bowl, sift together:
1 cup flour
3 tablespoons sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
Drop in 3 tablespoons very cold butter*
Blend mixture with a fork until it resembles coarse meal.

Stir in:
1/3 cup chopped pecans
1/4 cup dried cherries

Make a well in the center of the flour mixture, pour in the cream mixture and mix with a fork until almost incorporated. Pour onto a countertop and very gently shape dough into a ball pressing any flour or other ingredients from the bottom of the bowl. Blend the dough as little as possible.

Pat dough into a 3/4" thick round disc and cut into 6 equal wedges and transfer to a baking sheet. Brush tops with cream and sprinkle with sugar. Bake for 15-18 minute or until light golden. Remove from baking sheet and cool a few minutes before serving. These are even more yummy served with fresh berries and lemon curd.

*keep the butter as cold as possible (I cut the butter into small pieces and place it into the freezer before mixing it into the flour)

Chocolate Chip Pecan Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 C butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 generous cup chopped pecans

Directions:

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in choc chips and pecans. Drop by rounded tablespoon onto ungreased baking sheets. (I find they work best if you have time to refrigerate the dough awhile before baking).

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.