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Pecan Dessert Recipes
Bourbon Street Sundaes
- ½ cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup skim milk
- 1 tablespoon bourbon
- 1 tsp butter
- 2 tablespoons chopped pecans
- vanilla ice cream
In a medium sauce pan over medium-high heat, whisk brown sugar and cornstarch till mixed. Slowly drizzle in milk, whisking constantly, until mixture boils. Stir one minute longer until thickened and remove from heat. Stir in bourbon, butter and pecans. Once butter is melted, place four scoops of vanilla ice cream in separate bowls and drizzle with sauce.
Bananas Foster Sundaes
- 1 tablespoon brown sugar
- 1 tablespoon butter
- 1 large ripe but still firm banana, peeled and sliced ½" thick
- 1½ tablespoons dark rum or ½ teaspoon rum extract
- 1 cup butter pecan ice cream
- 2 teaspoons chopped pecans, toasted
Melt brown sugar and butter in small skillet over medium heat, stirring often, until mixture is light brown and bubbly, about 2 minutes. Add bananas; cook and stir 1-1½ minutes just until bananas are softened and well coated with sugar mixture. Stir in rum extract. Cool slightly. To serve, place one scoop ice cream into each of two small stemmed glasses. Top with banana mixture, dividing evenly. Makes 2 Sundaes.
Coconut Pecan Ice Cream Bar
- 1 cup brown sugar
- 1 stick butter
- 2 cup crushed corn flakes
- 1 cup pecans
- 1 cup flaked coconut
- 1 quart ice cream, softened
Combine sugar and butter in saucepan. Boil 1 minute. Pour over corn flakes and add pecans and coconut; mix well. Push half of mixture in a dish. Spread ice cream over mixture and top with remaining mixture. Freeze until ready to serve.
Butter Pecan Ice Cream
- Graham cracker crust
- ½ gal butter pecan ice cream
- 1 large bottle Kraft caramel sauce
- 1 cup pecans, chopped
- 1 large container Cool Whip
Put graham cracker crust in 9x13" pan. Soften ice cream and spread inside. Spread with caramel sauce. Sprinkle with pecans. Top with Cool Whip. Cover and freeze.
Pumpkin Pecan Ice Cream
- 1 qt vanilla ice cream, softened
- 1 (16 oz) can solid pack pumpkin
- 3 tablespoons maple syrup
- 1 cup chopped toasted pecans
- additional syrup, pecans, whipped cream for garnish
Oil an 8 cup mold. In a large bowl beat or stir ice cream, pumpkin, and maple syrup just until blended. Fold in nuts. Pour into prepared mold. Freeze until firm. To unmold, dip briefly in hot water and invert on serving platter. Drizzle with syrup; garnish with whipped cream and nuts. Cut in 1" slices. Makes 12 servings.
Pecan Tarts
- 2 eggs
- 1½ cups packed brown sugar
- 2 tablespoons melted butter
- ½ teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup chopped pecans
- Cream Cheese Pastry
- 2 cups flour
- 1 cup butter, softened
- 6 ounces cream cheese, softened
Beat the eggs in a bowl. Add the brown sugar, melted butter, vanilla and salt and blend well. Stir in the pecans. Fill each Cream Cheese Pastry ½ full. Bake at 350º for 30 minutes.
Cream Cheese Pastry:
Place the flour in a bowl. Cut in the softened butter and cream cheese until crumbly. Press 1 tablespoon of the dough into each of 48 miniature muffin cups.
Coconut Pecan Ice Cream Bar
- 1 cup brown sugar
- 1 stick butter
- 2 cup crushed corn flakes
- 1 cup pecans
- 1 cup flaked coconut
- 1 quart ice cream, softened
Combine sugar and butter in saucepan. Boil 1 minute. Pour over corn flakes and add pecans and coconut; mix well. Push half of mixture in a dish. Spread ice cream over mixture and top with remaining mixture. Freeze until ready to serve.
Apple-Raspberry Crisp with Pecan Crunch Topping
Pecan Topping:
- ½ cup all-purpose flour
- ½ cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt>
- 6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
- ½ cup pecan halves
- 2½ pounds Golden Delicious apples (6 or 7 medium apples), peeled, cored, and thinly sliced
- 1 tablespoon fresh lemon juice
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons applejack (you can substitute apple juice)
- 3 tablespoons unsalted butter, cut into ¼-inch cubes
- 1½ cups fresh or frozen raspberries (not in syrup)
Pecan topping: Place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9x13-inch glass baking dish.
Fruit filling: In a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm with vanilla ice cream or whipped cream.
Easy English Toffee
- 2 cups plus 1 tablespoon butter
- 2 cups sugar
- 1 tablespoon light corn syrup
- Pinch of salt
- ½ cup milk chocolate flavored chips
- 1 cup pecans, chopped
Grease a 15x10-inch baking pan with butter or butter flavored cooking spray; set aside. In a heavy saucepan melt butter, add sugar, corn syrup and salt. Cook and stir over medium heat until candy thermometer reads 295°. Quickly pour into buttered pan. Let cool for one hour. Melt chocolate chips in a double boiler or carefully in microwave 30 seconds at a time checking after each 30 seconds so they don't burn. Spread over the toffee. Sprinkle the pecans on the candy. After the candy cools, break into bite-sized pieces and store in air tight containers.
Chocolate Refrigerator Dessert
- 1 cup flour
- 1 cup chopped Pecans
- 1 stick butter or oleo (room temp.)
- ½ of 13½ oz. container Cool Whip
- 1 cup powdered sugar
- 1 8 oz. pkg. cream cheese (soft)
- 2 pkg. instant chocolate pie mix made with 3 cups milk.
Chinese Chews
- ¾ cup flour
- 1 teaspoon baking powder
- 1 cup sugar
- 2 eggs well beaten
- ¼ teaspoon salt
- 1 box dates, cut finely
- 1 cup finely chopped Pecans
Sift flour, baking powder, sugar and salt. Add chopped dates and Pecans. Beat eggs until light and fluffy then add to flour mixture. Spread 1" thick in a greased shallow pan lined with waxed paper. Bake at 350° for 30 minutes. Cut into 1" squares while still warm. Shape into balls and roll in granulated sugar.
Praline Strips
- 24 graham crackers
- 1 cup butter or oleo
- 1 cup brown sugar
- 1 cup chopped Pecans
Pre-heat oven 400°. Place graham crackers in ungreased 15x10 jelly roll pan. Mix butter and sugar in a sauce pan. Heat to boiling point, reduce to simmer, cook 2 minutes. Add Pecans and spread evenly over crackers. Bake 5 minutes. Cut in strips while warm.
Bourbon Brownies with Pecans
- 1 (23 oz) pkg. Duncan Hines Brownie mix (with liquid chocolate packet)
- 3 eggs
- 1 cup chopped Pecans
- 6 tablespoons bourbon
- ½ cup softened butter or margarine
- 2 cups confectioners sugar
- 3 tablespoons rum
- 6 oz. semi-sweet chocolate chips
- 4 tablespoons butter
Pre-heat oven to 350°. Omit water called for on package. Combine brownie mix, eggs, chocolate packet and Pecans. Bake according to package directions. Remove from oven and immediately sprinkle with bourbon. Cool completely. Combine softened butter, sugar and rum. Spread evenly over brownies. Chill about an hour. Melt chocolate chips and butter. Drizzle over brownies. Chill another hour or until chocolate hardens.
Homemade Pecan Log
- 2 cups granulated sugar
- 1 cup brown sugar
- ½ cup light corn syrup
- 1 cup evaporated milk
- 1½ cups chopped Pecans
Combine sugars, corn syrup and milk. Cook (stirring only until sugar dissolves) to softball stage (234°). Cool at room temperature, stirring until luke-warm (110°). Beat until mixture holds its shape. Then knead until firm. Shape into two 1½" rolls. Roll in Pecans, pressing firmly into candy. Chill and slice ½" thick.
Microwave Cobbler
- ½ box Duncan Hines butter flavor cake mix
- 1 can of fruit pie filling (apple, blueberry, cherry, peach, etc.)
- ¼ cup melted butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ½ cup chopped Pecans
Pour pie filling into bottom of greased 2 qt. casserole dish. Sprinkle cake mix over filling. Pour melted butter over cake mix. Mix together brown sugar, cinnamon and Pecans. Sprinkle over butter. Bake in microwave 8-10 minutes on high.
Old-Fashioned Chocolate Fudge
- 2 cups sugar
- 2/3 cup milk
- 1/3 cup cocoa
- 2 tablespoons corn syrup
- ¼ teaspoon salt
- 2 tablespoons butter
- 1 teaspoon vanilla
- ½-1 cup chopped Pecans
Butter a 9x5x3 loaf pan. Combine sugar, milk, cocoa, corn syrup and salt in two qt.saucepan. Cook over medium heat, stirring constantly until chocolate and sugar are dissolved. Cook, stirring Occasionally to 234° on candy thermometer (or until small amount Of mixture dropped into very cold water forms a soft ball which flattens when removed from water).
Remove from heat, add butter. Cool mixture without stirring (bottom of pan will be lukewarm). Add vanilla, beat vigorously and continuously 5-10 minutes with wooden spoon until candy is thick and no longer glossy, Mixture will hold its shape when dropped from spoon.
Quickly stir in nuts, spread mixture evenly in buttered pan. Cool until firm. Cut into squares. Makes 1 pound (32 1-inch squares).
Butterscotch Pecan Rolls
- 24 frozen bread dough rolls
- 1 cup brown sugar
- 1 pkg. butterscotch pudding mix (not instant)
- 3 cups large Pecan pieces
- 1 stick butter
Grease 9x13" pan. Place frozen rolls in greased pan. Disperse sugar, pudding, Pecans and butter evenly over rolls. Cover pan with aluminum foil. Let stand until rolls rise (overnight if necessary.) Next morning, preheat oven to 350°. Bake for 30 minutes.
Gooey Brownies
- 1 (21.5 oz) package brownie mix
- 8 oz. sour cream
- 1 (12 oz) package semisweet chocolate morsels
- 1 cup chopped Pecans
Prepare brownie mix according to package directions. Stir in sour cream, chocolate morsels, and Pecans. Spoon into greased 13x9" pan. Bake at 350° for 30-35 minutes or until done. Cool and cut into squares. Yields 2 dozen.
Supreme Brownies
- 1 box (13½ oz) prepared Brownie Mix(with the chocolate sauce packet)
- ¾ cup crunchy peanut butter
- 1 cup Pecan pieces
- 6 oz chocolate morsels
Mix the Brownies according to directions. Add the remaining ingredients and bake 35 minutes or until center tests done. Be sure to use metal pan, no glass dish.
Bananas Supreme
- 4 ripe bananas, sliced in half lengthwise
- 2 tablespoons butter or margarine, melted
- ¼ cup flaked coconut
- ½ cup whipped cream or whipped topping
- ¼ cup coarsely chopped Pecans
- ¼ cup amaretto
Sauté bananas in butter over medium heat 1-2 minutes on each side or until bananas are soft. Carefully remove bananas to four serving dishes and sprinkle each serving with a tablespoon of coconut. Top coconut with a dollop of whipped cream; sprinkle with a tablespoon of chopped Pecans and a tablespoon of amaretto. Serve immediately. Yield: 4 servings.