San Saba Pecan - Recipes

Recipes
Pecans are used in a wide variety of recipes,from cookies and desserts to salads and main dishes. Sugared pecans or savory spiced pecans are delicious snacks for any occasion, and chopped pecans can replace other nuts in just about any cookie or candy recipe

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BLACK GOLD COOKIES - Drop Cookies

OH! LA! LA! TRUFFLES - Candy

PUMPKIN CHEESECAKE DESSERT - Unusual Dessert

"PECAN VALLEY" PIE - Pecan Pie

MOCHA PECAN TORTE - Iced Cake

CHEESY CHILE PECAN BREAD - Bread Machine

SEAFOOD PECAN SPREAD ON NUT THINS - Appetizer

BREAD MACHINE TURTLE BREAD

APPETIZER FOR CLARA

PECAN CHOCOLATE CHIP PIE

BEST TRADITIONAL PECAN PIE

LIGHTER PIE SHRIMP PECAN SPREAD

GINGER FRUIT SALSA WITH CRISPY CINNAMON CHIPS

CHOCO-ORANGE DIAMOND - Outstanding Juror Entry



JON DAVIDSON - DROP COOKIES BLACK GOLD COOKIES
INGREDIENTS		DIRECTIONS
3 ounces unsweetened chocolate, chopped coarse 18 ounces semisweet chocolate, chopped coarse 1 stick plus 1 tblsp unsalted butter, softened 3 large eggs 1 cup plus 2 tblsp sugar 1 tblsp espresso powder 1 tblsp vanilla 6 tblspn sifted all-purpose flour 3/4 tsp salt 1/2 tsp baking powder 3 cups pecans		Preheat oven to 325 degrees. In a double boiler or metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces of semisweet chocolate, and butter, stirring occasionally, and removed top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs with sugar until light and fluffy. Add espresso powder, vanilla, and chocolate mixture, beating until smooth. In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combine. Stir in remaining semisweet chocolate and nuts until combined well. Scoop out 1/2 cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until trops begin to crack. (Do not overbake). Cook cookies on a rack. (Makes twelve 3 to 4 inch cookies

CAROLINA GLAZE - CANDY OH! LA! LA! PECAN TRUFFLES		BACK TO TOP
INGREDIENTS		DIRECTIONS
2 cups chocolate chips 1 cup pecan pieces 2 eight ounce cream cheese-softened 1 cup seedless raspberry jam 2 cups vanilla wafer crumbs 1 1/3 tsp vanilla 10-2 ounce pieces chocolate bark 4 ounces white chocolate 1tblsp shortening 1.2 cup ground pecans		Melt chocolate chips, add cream cheese, pecans, seedless jam, beat well. Blend in vanilla wavers. Chill for 2 hours. Melt chocolate bark. Dip candy in melted bark. Sprinkle pecans on top. Melt white chocolate and 1 tablespoon shortening. Put in a plastic bag, snip one corner. Drizzle over candy. Keep candy in refrigerator.

NISSI GERSHOM - UNUSUAL DESSERT PUMKIN CHEESECAKE DESSERT		BACK TO TOP
INGREDIENTS		DIRECTIONS
1 cup chopped pecans 1 cup all purpose flour 1/3 cup brown sugar 5 tblsp cold butter 1-8 ounce package cream cheese (softened) 3/4 cup sugar 1/2 cup canned pumpkin 2 eggs 1 tsp vanilla extract 1 1/2 tsp cinnamon 1 tsp allspice		In a bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. Press remaining crumb mixture into a greased 9" round pan. Bake at 350 degrees for 15 minutes or until edges are lightly browned. Cool on a wire rack. In a mixing bowl, beat cream cheese and sugar. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. Bake for 30-35 minutes or until a knife comes out clean. Cool on a wire rack. Cut into bars. Store in refrigerator. Top with shipping cream.

KANA GERSHOM - PECAN PIE "PECAN VALLEY" PIE		BACK TO TOP
INGREDIENTS		DIRECTIONS
3/4 cup pecan pieces 4 eggs 7 tblsp brown sugar 1 cup + 1 tsp light corn syrup 1/4 cup dark corn syrup 2 tblsp melted butter 1 1/2 tsp vanilla Unbaked pie pastry for 9" pan		Whisk eggs, brown sugar, corn syrup, butter and vanilla together. Pour carefully into prepared unbaked pie pastry. Top filling with pecans. Bake in preheated 400 degree oven for 10 minutes. Lower oven to 350 degrees and bake for 40-45 minutes or until done. Pie Pastry: 1 1/3 cup flour, 1/2 tsp salt, 1/2 cup shortening, 7 tblsp water. Cut shortening into flour and salt. Stir in water until it forms a ball. Roll out to fit pie pan and crimp edges.

JENNIFER BLANCO - ICED CAKE MOCHA PECAN TORTE		BACK TO TOP
INGREDIENTS		DIRECTIONS
Cake: 1 cup butter 1 1/3 cup semisweet chocolate pieces 6 eggs 1 cup sugar 1 1/2 cups pecans, toasted 1 cup sifted unsweetened cocoa powder 1/4 cup strong coffee Mocha Glaze: 3 tblsp butter 1 tblsp light colored corn syrup 6 ounces (1 cup) semisweet chocolate pieces 3 tblsp butter 2 tblsp strong coffee Garnish: 2 ounces white baking bar, melted pecans, toasted		Preheat oven to 350 degrees. Grease a 9 inch spring form pan. Line bottom of pan with parchment paper. Grease paper, dust with flour. Set aside. In a small heavy saucepan combine butter and chocolate. Stir over low heat till melted and smooth. Set aside. Place eggs and sugar in a blender container. Cover and blend until smooth. Add pecans. Blend about 1 minute until nearly smooth. Add melted chocolate mixture, cocoa powder and coffee. Blend just till combine. Spread batter evenly in the prepared pan. Bake for 35-45 minutes and place on a wire rack to cool thoroughly. Prepare Mocha Glaze: In a medium heavy saucepan heat 3 tblsp butter, corn syrup over low heat, stirring occasionally until butter melts. Add semisweet chocolate pieces, stir until melted and smooth. Remove from heat. Add 3 tablespoons butter and coffee then whisk until smooth. Loosen sides of cake and remove sides of pan. Invert cake onto rack. Remove paper, place rack with cake on baking sheet. Pour warm glaze over cake covering top and sides. Pour melted baking bar into a plastic storage bag. Snip one corner of bag to make small opening. Drizzle over cake. If necessary, chill cake till glaze is partially set but still sticky. Press pecans onto sides of cake and transfer cake to plate.

SHARYN HILL - BREAD MACHINE CHEESY CHILE PECAN BREAD		BACK TO TOP
INGREDIENTS		DIRECTIONS
1 tsp bread machine yeast 3 cups bread flour 1 tsp salt 2 tblsp white sugar 6 tblsp coarsely chopped fresh jalapeno chiles 3/4 cup shredded Mexican Style Four Cheese blend 1 cup warm water (110 degrees) 3/4 cup coarsely chopped pecans		Place all ingredients except pecans in bread machine, in the order listed. Select Basic/White Bread cycle, medium crust color, and press start to begin full auto cycle. If you should need either more flour or water, add 1 tblsp at a time, or just until dough is smooth and satiny. Add pecans at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Remove baked bread from pan and cool on wire rack.

COURTNEY CLAYSHULTE - APPETIZER SEAFOOD PECAN SPREAD ON NUT THINS BACK TO TOP
INGREDIENTS		DIRECTIONS
1/2 cup finely chopped pecans 2 cups shredded cheddar cheese 1 cup mayonnaise 1 can shrimp 1-3 ounce cream cheese 1 small onion finely chopped 1/4 tsp garlic powder 1 package of nut thins		Combine cheese, mayonnaise, cream cheese, shrimp, garlic powder, onions, and pecans. Mix well. Refrigerate.

VIRGINIA LEE BREAD MACHINE TURTLE BREAD BACK TO TOP
INGREDIENTS		DIRECTIONS
1 cup plus 1 Tbsp water 10 unwrapped caramels 2 2/3 cups bread machine flour 2 Tbsp dry milk 1 Tbsp dry mik 1 Tbsp sugar 3/4 tsp salt 1 1/2 tsp quick active dry yeast 1/4 cup semisweet chocolate chips 1/4 cup coarsely chopped pecans		Measure carefully, placing all ingredients except chips and pecans in bread macine pan in the order recommended by manufacturer. Add chips and nuts at the Raisin/nut signal 5 minutes before the last kneading cycle ends. Select Sweet or Basic cycle. Use medium or light color. Cool on wire rack.

PHILLIP DJANG APPETIZER FOR CLARA BACK TO TOP
INGREDIENTS		DIRECTIONS
1/2 cup toasted / finely crushed pecans 12 oz frozen orange juice 1 Tbsp garlic 12 - 19 whole chili pequins 1 lb. boneless/skinless chicken breast cut into bite sized pieces 2-3 sprigs of cilantro 1 orange		Defrost juice, mix with garlic and chili. Pour 1/2 juice mixture in bowl with chicken bits. Refrigerate both containers for 2-3 hours. Remove chicken from container, brown in skillet. Remove cooked chicken and add second container of marinade to pan juices. Reduce until very thick (about 15 min) Return cooked chicken to thickened sauce and stir. Remove each piece of chicken and roll in crushed pecans until covered. Arrange on platter with orange slices, sprinkle with cilantro.

DAVID SALOPEK PECAN CHOCOLATE CHIP PIE BACK TO TOP
INGREDIENTS		DIRECTIONS
1 cup pecan pieces 2 eggs 1/2 cup flour 1/2 cup packed brown sugar 1/2 cup sugar 1 cup melted butter 1 cup chocolate chips 1 unbaked pie crust		Beat eggs; add flour, brown sugar and sugar. Mix well. Blend in butter. Add pecans and chocolate chips. Mix well. Pour into pie curst. Bake at 325° 50 to 60 minutes.

EVELYN DAVIDSON BEST TRADITIONAL PECAN PIE		BACK TO TOP
INGREDIENTS		DIRECTIONS
4 eggs 3/4 cup sugar 1/2 tsp salt 3/4 cup light corn syrup 3/4 cup dark corn syrup 1 Tbsp melted butter 1tsp vanilla 1 cup pecans Pie Crust for 9" Pie Pan 1 1/3 cups flour 1/2 tsp salt 1.2 cup frozen Crisco shortening 5 1/2 - 6 Tbsp water		Gently beat eggs with a spoon or whisk. Gently stir rest of ingredients, except pecans into eggs until blended. Pour into prepared pie crust and place the pecans on top. Bake at 400° for 10 min. Lower temp to 350° and bake 30-40 min. or unitl puffed. Cool on wire rack until stone cold. Refrigerate pie overnigt.

SHERYL MARTINEZ LIGHTER SIDE SHRIMP PECAN SPREAD BACK TO TOP
INGREDIENTS		DIRECTIONS
1/2 cup chopped pecans 2 cups cheddar cheese 1 cup Light Miracle Whip 3 oz light cream cheese, softened 1 can broken shrimp drained 1 small onion finely chopped 1/4 tsp garlic powder		Combine cheese, Miracle Whip, cream cheese, mix well. Add onion and garlic powder. Stire in shrimp then the pecans. Mix well, chill in refrigerator. Serve with crackers.

DEREK DAVIDSON GINGER FRUIT SALSA WITH CRISPY CINNAMON CHIPS BACK TO TOP
INGREDIENTS		DIRECTIONS
CHIPS 1 Tbsp sugar 2 tsp ground sugar 6 flour tortillas (8 to 10 in) 3 Tbsp butter SALSA 1 cup finely diced pineapple 1 cup finely diced mango 1/4 cup chopped fresh cilantro 1 Tbsp diced jalapeño 1 Tbsp fine chopped crystallized ginger 1/2 cup chopped pecans 1 Tbsp lemon juice 1/8 tsp salt		Set oven to broil. Mix sugar and cinnamon. Brush both sides of tortilla with butter. Sprinkle with sugar / cinnamon. Cut tortillas into wedges. Place wedges in single layer on ungreased cookie sheet. Mix remaining ingredients together. Serve with chips.

PAUL LUCERO CHOCO-ORANGE DIAMOND		BACK TO TOP
INGREDIENTS		DIRECTIONS
CRUST 1 cup butter, softened 2/3 cup sugar 1/4 tsp salt 3 eggs 1 egg yolk 3 tsp finely shredded orange peel (set aside) 1/4 cup orange juice 1 1/2 cup flour 1/2 cup finely chopped pecans TOPPING 4 eggs slightly beaten 1 cup sugar 1/4 cup orange juice 1 Tbsp flour 8 oz bittersweet chocolate, finely chopped 3 oz white chocolate chip, melted and cool		Preheat oven at 350°. Grease 15x10x1 baking pan. In a large bowl beat butter with mixer n medium speed 30 seconds. Mix in 2/3 cup sugar and salt. Add 3 eggs plus 1 yolk one at a time beat well after each egg. Beat in 1/4 cup orange juice then 1 1/2 cup flour. Use a wooden spoon to stir in 1 tsp of the orange peel and 1/2 cup chopped pecans. Spread crust into pan. Bake for 15 minutes (will be puffy and fall when taken from oven). In medium bowl combine eggs, sugar, orange juice, flour and remaining 2 tsp orange peel with whisk until smooth. Stir in chopped chips and nuts. Spread this mixture over hot crust. Return to oven for 15 to 17 minutes. Cool on rack. Cut into diamond shape and drizzle melted white chocolate over peices.

		All recipes courtesy of WPGA

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