Apple-Pecan Carrot Cake

Top a showstopping crown of Mascarpone Frosting with swirls of Apple Cider Caramel Sauce and a scattering of salty-sweet Spiced Pecans (minus the ground red pepper). Caramel sauce, rather than frosting, sandwiches together the moist cake layers.

Yield:

Makes 10 servings

Total time: 3 Hours, 30 Minutes

Ingredients:

2 1/3 cups finely chopped lightly toasted pecans, divided

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons apple pie spice

1/2 teaspoon table salt

3 large eggs, lightly beaten

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 teaspoons vanilla extract

2 cups peeled and grated Granny Smith apples

1 1/2 cups grated carrots

2/3 cup plus 2 Tbsp. Apple Cider Caramel Sauce

Mascarpone Frosting
Directions:

1. Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans.
2. Stir together flour and next 3 ingredients.
3. Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans.
4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
5. Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.

Source:  southernliving.com/recipes

Ooey-Gooey Turtle Bars

The classic pairing--chocolate and caramel--comes together once more in a simple, scrumptious bar.

Ingredients:

1

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies 

1

bag (12 oz) semisweet chocolate chips (2 cups)

3

cups chopped pecans

1/2

cup butter

1/2

cup packed light brown sugar

1

jar (12.25 oz) caramel ice cream topping

1

cup graham cracker crumbs (16 squares)

 
Directions:

• Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
• Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
• In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
• Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 r 

Source: pillsbury.com

Pecan Cheesecake Pie

The nutty topping on this pecan cheesecake pie adds a nice crunch to the characteristic creaminess of this popular dessert.

Ingredients:

1/2 (15-oz.) package refrigerated piecrusts

1 (8-oz.) package cream cheese, softened

4 large eggs, divided

3/4 cup sugar, divided

2 teaspoons vanilla extract, divided

1/4 teaspoon salt

1 1/4 cups chopped pecans

1 cup light corn syrup

Directions:

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

Source: southernliving.com / recipes.com

Salted Caramel-Chocolate Pecan Pie

A cross between a fudge pie and pecan pie, you can experiment with different looks by arranging the pecans however you like.

Ingredients:

Chocolate filling:

1 1/2 cups sugar

3/4 cup butter, melted

1/3 cup all-purpose flour

1/3 cup 100% cacao unsweetened cocoa

1 tablespoon light corn syrup

1 teaspoon vanilla extract

3 large eggs

1 cup toasted chopped pecans

1 (9-inch) unbaked deep-dish piecrust shell

SALTED CARAMEL TOPPING:

3/4 cup sugar

1 tablespoon fresh lemon juice

1/3 cup heavy cream

4 tablespoons butter

1/4 teaspoon table salt

2 cups toasted pecan halves

1/2 teaspoon sea salt

Directions:

1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.

2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.

3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

Note: We tested with Hershey's 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.

Source: southernliving.com

Salted Caramel Pecan Pie

A little extra salt and brown sugar give this pecan pie a rich caramel flavor.

Ingredients:

1 

Pillsbury™ refrigerated pie crust, softened as directed on box

1 

cup packed brown sugar

1 

cup light corn syrup

5 

tablespoons butter, cut into pieces

1 

teaspoon vanilla

1/2 

teaspoon salt

3 

eggs

1 3/4 

cups chopped pecans

Directions:

• Heat oven to 350°F. Make pie crust as directed on box for One-Crust Filled Pie, using 9-inch glass pie plate.
• In 2-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium-high heat, stirring frequently. Remove from heat; stir in vanilla and salt. Cool 10 minutes. Beat in eggs with whisk until well combined. Stir in pecans. Pour mixture into pie crust.
• Bake 60 to 70 minutes or until set. Cool completely before cutting, at least 1 hour.

Source: tablespoon.com

Pumpkin Pecan Pie

Combine two classic favorites to make one delicious dessert. This recipe combines crunchy pecans and creamy pumpkin for a rich and flavorful treat.

Ingredients:

• 3 eggs, slightly beaten
• 1 15 ounce can pumpkin
• 3/4 cup sugar
• 1/2 cup dark-colored corn syrup
• 1 teaspoon vanilla
• 3/4 teaspoon ground cinnamon
• 1 unbaked 9-inch pie crust
• 1 cup chopped pecans
• Whipped cream (optional)

Directions:

1. Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the pie crust. Sprinkle with the pecans.

2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. 

 

Makes: 8 servings. 

Source: recipe.com

Southern Pecan Pie

For Thanksgiving or Christmas, this Southern-style dessert is expected on many tables. A couple tablespoons of bourbon add Southern cheer to the pecan pie recipes.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1/4 cup finely chopped pecans
• 4 - 5 tablespoons cold water
• 3 eggs
• 1 cup corn syrup
• 2/3 cup sugar
• 1/3 cup margarine or butter, melted
• 1 tablespoon all-purpose flour
• 2 tablespoons bourbon whiskey
• 1 teaspoon vanilla
• 1 1/2 cups pecan halves
• Whipped cream

Directions:

1. For pastry, in a bowl stir together the 1-1/4 cups of flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.

2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.

3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.

4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.

5. Serve with whipped cream. Cover and chill to store. 

 

Makes: 8 servings.

 

Source: recipes.com

Chocolate Chunk And Caramel Pecan Pie

Ingredients:

• 1/2 cup butter
• 3/4 cup light-color corn syrup
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 cup whipping cream
• 2 teaspoons vanilla
• 2 1/2 cups pecan halves
• Pastry for a Single-Crust Pie
• 3 eggs, lightly beaten
• 6 ounces dark, bittersweet, or semisweet chocolate, chopped
• Whipped cream (optional)

Pastry for Single Crust Pie:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1/4 cup butter, cut up, or shortening
• 1/4- 1/3 cup ice water

Directions:

1.For caramel sauce, in a medium heavy saucepan, heat butter over low heat until melted, stirring frequently. Stir in corn syrup, granulated sugar, brown sugar, the water, and salt. Bring to boiling over medium heat, stirring constantly; reduce heat. Boil gently, uncovered, for 10 to 12 minutes or until reduced to 1 3/4 cups, stirring frequently. Remove from heat. Carefully whisk in cream and vanilla. Cool for 30 minutes.

2. Meanwhile, preheat oven to 350 degrees F. Spread pecans in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, stirring once. Remove from oven.

3. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired.

4. For filling, transfer 1-1/4 cups of the caramel sauce to a large bowl. Stir in eggs until combined. Stir in pecans and chocolate. Pour filling into pastry shell. Cover edge of pie with foil to prevent over browning. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until filling sets. Cool on a wire rack.

5. To serve, reheat the remaining caramel sauce over low heat. Spoon warm sauce over pie. If desired, serve with whipped cream. Makes 8 servings.

Pastry for Single Crust Pie:
 

1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

Tip:

• Test Kitchen Tip:

  If you have any leftover caramel sauce, transfer to an airtight container, cover, and store in the refrigerator for up to 5 days. To serve, heat over low heat until warm. Serve over ice cream or desserts.

Source: recipes.com

Coconut-ChocolCoconut-Chocolate Pecan Pie

 

Ingredients:

• Pastry for Single-Crust Pie (recipe follows)
• 3 eggs
• 1 cup light-colored corn syrup
• 2/3 cup packed brown sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup semisweet chocolate pieces
• 1 cup flaked coconut
• 1 cup pecan or walnut pieces
• Whipped cream (optional)
• Toasted flaked coconut (optional)

Pastry for Single-Crust Pie:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 4 - 5 tablespoons cold water

Directions:

1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.

2. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.

3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent over browning, cover edge of pastry shell with foil.

4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.

Pastry for Single-Crust Pie:
 

1. In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Source: recipe.com

Quinoa With Raisins, Apricots, And Pecans

Embrace the abundance of in-season pecans by adding them to this quinoa dish. Apricots and raisins combine for the perfect pairing of sweet and nutty flavors.

Ingredients:

3 Tbsp pecans, chopped
2/3 c quinoa
2/3 c orange juice
2/3 c water
1/3 c chopped dried apricots
1/4 c golden raisins
2 scallions, finely chopped
1 Tbsp chopped fresh cilantro
1 Tbsp lemon juice
1 Tbsp olive oil
1/2 tsp salt

Directions:

1. COOK the pecans in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool.
2. PLACE the quinoa in a fine-mesh strainer and rinse under cold running water for 2 minutes. In a medium saucepan, combine the quinoa, orange juice, and water. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, or until the liquid is absorbed. Transfer the quinoa to a large bowl. Add the apricots, raisins, scallions, cilantro, and toasted pecans. Add the lemon juice, oil, and salt, tossing well to distribute.

NUTRITION (per serving) 254 calories, 9 g fat, 1 g saturated fat, 5 g protein, 41 g carbohydrates, 16 g sugar, 4 g fiber, 302 mg sodium


Source:  prevention.com

Chocolate-Glazed Turtle Pie

Ingredients:

• 1/4 cup caramel ice cream topping
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1/2 cup PLANTERS Pecan Halves, divided
• 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
• 2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 2 oz. BAKER'S Semi-Sweet Chocolate

Directions:

• 1. Spread caramel topping onto bottom of crust. Reserve 10 nuts for garnish. Coarsely chop remaining nuts; sprinkle over caramel topping.
• 2. Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; pour into crust. Refrigerate 2 hours or until firm.
• 3. Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Spread over pie. Top with reserved nuts. Let stand 10 min. before serving.

• Kraft Kitchen Tips:
• Size-Wise:
• Looking for a dessert for your next party? At 10 servings, this delicious pie makes enough to feed a crowd.

Source: kraftfoods.com

Slow Cooker Sugared Almonds Or Pecans

Ingredients:

1½ cups	Sugar
2 Tbsp	Cinnamon
⅛ tsp	Salt
1	Egg White
2 tsp	Vanilla Extract
3 cups	(16 Oz Bag) Whole Raw Almonds or Pecans
⅛ - ¼ cup	Water

Directions:

In a large mixing bowl, combine sugar, cinnamon, and salt. Set aside.

In another large mixing bowl, whisk together the egg white and vanilla extract. Add almonds and stir well to coat. Sprinkle the cinnamon mixture over the nuts and toss to coat.

Place the almonds in slow cooker and cover. Cook on high for 2 hours, stirring every 30 minutes.

After 2 hours, add water. Start with 1/8 cup and add up to 1/4 of a cup to liquefy the sugar. Cook for 30 minutes covered, stir and cook for an additional 30 minutes uncovered.

Remove the almonds from the slow cooker and spread on a sheet of non-stick foil to cool. Separate the nuts to keep them from sticking to each other.) When completely cool, store in an airtight container.

Source: betterrecipes.com