Tag Archives: pecan

Pecan Pie Cake

May 27, 2014 Sharon Leave a comment

Pecan Pie Cake

This recipe comes from a facebook post and is from the blog Sweet Jeanette. (http://sweetjeanette.blogspot.com/2011/12/pecan-pie-cake.html) Jeanette got the recipe from Southern Living Magazine.

We all know Southern Living recipes are all awesome and Pecan Pie and Cake all rolled into one must be good. So here’s the recipe:

Pecan Pie Filling

1/2 cup firmly packed dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups half-and-half

1/8 tsp salt

3 TBSP butter

1 teaspoon vanilla extract (the real stuff)

Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.

Now for the cake….

Pecan Pie Cake

3 cups finely chopped pecans, toasted and divided

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 TBSP vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 cup buttermilk

3/4 cup dark corn syrup

Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.

Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in remaining 1 cup pecans.

Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do NOT over mix). Pour batter into prepared pans.

Bake at 350 for about 20-25 minutes. I always set timer to go off 5 minutes before to be safe. Silly oven!

Check for doneness with the old toothpick inserted into center test.

Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Put some wax paper down under the wire racks… Trust me! You’ll be glad you did!

Brush the tops and sides of layers with corn syrup, and cool completely. (See, aren’t you glad you listened?)

Spread half of pecan pie filling on one layer, pecan side up. Place second layer, pecan side up, on filling, and spread with remaining filling. Top with remaining layer, pecan side up.

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Here’s the Pinterest link for Pecan Pie Cake: Pecan Pie Cake

Sharon Springfield

Pecan Pie Cake

Breads, Breakfast

Elvis Muffins – Peanut Butter Banana Nut Muffins

May 9, 2014 Sharon Leave a comment

This classic combination, made famous by Elvis – Peanut Butter & Bananas, come together in these delicious, moist muffins. These muffins are so good, you won’t want to stop eating them! Personally, I may never make regular Banana Nut Muffins again.

These muffins were my first time using my new Silicone Cupcake Liners. Love, love, love them! The muffins practically fell out of them and to clean them, I just turned them inside out and brushed them with a little soapy water. Super easy to clean. No kidding, you need to get a set of these. You’re welcome. 🙂

Recipe for Elvis Muffins – Peanut Butter Banana Nut Muffins

Preheat oven to 375º F. Prepare muffin pans by greasing them with cooking oil or non stick spray or line them with cupcake liners. (Silicone ones work the best! – See above.)

In one bowl, whisk together:

1 1/2 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
2/3 cup chopped pecans

In another bowl, whisk together:

1 egg
3 mashed bananas
3/4 cup light brown sugar
4 heaping tablespoons of peanut butter
1/4 cup cooking oil
1 teaspoon vanilla

Add flour mixture to wet ingredients. Stir just until combined. Don’t over mix. Batter should be smooth.

Spoon into muffin cups. Fill 3/4 full.

Bake about 15-18 minutes. Toothpick inserted in center of muffin will come out clean. Cool a few minutes before removing from pan.

*When I made these, there was some batter left over so I greased a small loaf pan and made a little mini loaf of peanut butter banana bread.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784157161/

Sharon Springfield

Elvis Muffins – Peanut Butter Banana Nut Muffins

Desserts, Pie

Fudge Pie a la Mode

May 1, 2014 Sharon Leave a comment

Thank you Lorree for this delicious Fudge Pie!

2/3 cup evaporated milk
1/2 (12-oz) package semisweet chocolate morsels
2 Tablespoons butter
1 cup sugar
2 Tablespoons all purpose flour
2 large eggs
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 cup chopped pecans
1 (9-inch) frozen unbaked pie crust
Ice cream

Preheat oven to 375F. Microwave first 3 ingredients in a large microwave safe bowl on high for1-1 1/2 minutes or until melted and smooth, whisking every 30 seconds.

Whisk sugar and flour into chocolate mixture. Add eggs one at a time, whisking just until blended. Whisk in vanilla and salt. Stir in pecans. Pour into pie shell.

Bake at 375 for 35-40 minutes or until set.
Cool 10 minutes before serving. Serve with ice cream.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784119100/

Sharon Springfield

Fudge Pie A La Mode

Desserts

Caramel Pecan Delight Pie

Image December 27, 2013 Sharon Leave a comment

Caramel Pecan Delight Pie Recipe

Makes 2 pies. This cool and creamy pie is a perfect summer dessert!

2 cups rough chopped pecans
2 cups flaked coconut (optional)
1 stick butter
8 oz cream cheese, softened
14 oz can sweetened condensed milk
16 oz cool whip
1 jar caramel ice cream topping
2 graham cracker crusts – ready made

In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
With an electric mixer, blend the cream cheese, sweetened condensed milk and cool whip.
Divide evenly between the two pie crusts. Top each pie with the pecan / coconut mixture.
Drizzle the entire jar of caramel topping over the tops of both pies. Refrigerate or freeze for at least 3 to 4 hours. The pies cut best if they are frozen. Top with extra Cool Whip if desired.

Caramel Pecan Delight Pie

Sharon Springfield

Desserts, Pie

The Best Pecan Pie Recipe

April 25, 2009 Sharon Leave a comment

The Best Pecan Pie Recipe

This is my most requested pie recipe – Pecan Pie. I discovered a secret ingredient that makes it the absolute best pecan pie you will ever put in your mouth. You really must try this pecan pie recipe the next time you are in the mood for a really great pie.

No family holiday gathering would be complete without this awesome Pecan Pie. Every good Southerner will have a pecan pie at their Thanksgiving and Christmas dinner. My new Australian friends joined us for Thanksgiving this year and they absolutely loved this pie. It was the first to disappear. Here’s how you make the Best Pecan Pie:

Preheat oven to 350°F

1 pie crust (I use the refrigerated Ready Made piecrusts that you just roll out into the pan)
3 eggs, slightly beaten
1 cup light corn syrup
2/3 cup white sugar
1/3 cup margarine or butter, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract (my secret ingredient)
1 1/4 cup pecan halves

1. Roll out pie crust and place in a 9″ pie plate. Flute the edges.
2. For filling, mix well everything but the pecan. Gently stir in pecans.
3. Place pie plate in the oven, pour the filling into the crust.
4. Cover the edges of the crust with foil or a pie crust ring (available in specialty cooking stores like Williams Sonoma).
5. Bake for 25 minutes then remove the foil and continue baking for another 20-25 minutes or until a knife inserted in the middle comes out clean. Cool then cover and refrigerate.

Yum

The Best Pecan Pie Recipe