29 bottom pecan Recipes

white sugar, cocoa, salt, butter, softened, vanilla, eggs, white sugar, light corn syrup, butter, softened, vanilla, eggs, pecan halves, unbaked pie shells

sugar, flour, salt, evaporated milk, butter, melted, eggs, vanilla, chopped pecans, cocoa, chocolate chips, deep dish pie crusts

refrigerated pie crusts, semi-sweet chocolate chips, whipping cream, cream cheese, softened, eggs, sugar, divided, vanilla extract, divided, salt, light corn syrup, butter, melted, pecan halves, chocolate syrup (optional)

toasted pecans, heavy cream, granulated sugar, light corn syrup, vanilla extract, unsalted butter, in pieces, salt, black licorice strands , cut into 2-inch pieces, semisweet chocolate, chopped, milk chocolate, chopped, chocolate curls or jimmies, optional, line 2 baking sheets with waxed paper and lightly spray with, mound 30 small clusters of pecans , about 3 or 4 pecans each, spaced a, couple inches apart on the pan ., make caramel : warm the cream over low heat and keep warm while you, cook the sugar ., put the sugar and corn syrup and in a deep, heavy-bottomed large, saucepan ., cook over medium heat, stirring occasionally until the sugar, dissolves ., stop stirring , raise heat to medium-high, and simmer until the sugar, reaches the hard crack stage , or 305 degrees f on a candy, thermometer , about 7 minutes., whisk the butter and salt into the sugar mixture., gradually pour in the cream and vanilla taking care since the mixture, will bubble up ., reduce the heat to medium and continue to cook, stirring, occasionally , until the sugar reaches soft ball stage, 240 degrees f, on the thermometer , about 5 minutes more., immediately remove from the heat and cool for a minute., ladle a couple tbsp of warm caramel over some of the nut, clusters , to make the spider bodies., then press 6 pieces of licorice into the warm caramel to make the, legs ., repeat with the remaining caramel and licorice., helpful to have an extra hand here, since the caramel can set, quickly ., if caramel hardens, warm over very low heat . ), let spiders cool 15 minutes ., meanwhile , put the chocolates in a medium heatproof bowl., bring a saucepan filled with 1-inch or so of water to a very slow, simmer; set the bowl over , but not touching, the water., stir the chocolate occasionally until melted and smooth ., alternatively , put the chocolate in a medium microwave-safe bowl., melt at 50 percent power in the microwave until soft , about 1 minute., stir , and continue heat until completely melted, 2 to 3 minutes, spoon about 1 tbsp of melted chocolate on top of each spider ., sprinkle with jimmies or chocolate curls, if desired., let cool until firm .

chopped pecans, cinnamon graham cracker crumbs, crushed gingersnaps, butter, melted, semisweet chocolate morsels, whipping cream, divided, chocolate-covered toffee candy bars, finely chopped, sugar, all-purpose flour, eggs, egg yolks, milk, canned pumpkin, vanilla bean paste, maple syrup, garnish: semisweet chocolate shavings

semi-sweet baking chocolate, butter or margarine, sugar, eggs, vanilla, flour, chopped pecans, cold milk, chocolate flavor instant pudding, grated semi-sweet baking chocolate (optional)

bottom, all-purpose flour, powdered sugar, butter, softened, brown sugar, honey, butter, whipping cream, coarsely chopped pecans, preparation

refrigerated piecrusts, semisweet chocolate morsels, whipping cream, cream cheese, softened, eggs, sugar, divided, vanilla extract, divided, salt, light corn syrup, butter, melted, pecan halves, chocolate syrup (optional)

lightly toasted pecans, chopped, bread crumbs, chopped parsley leaves, kosher salt, fresh ground black pepper, chopped rosemary leaves, trout fillets, unsalted butter, room temperature, horseradish cream , recipe follows, head watercress lettuce , bottoms removed, apple, cored and sliced into 1/2 moons, fresh horseradish root, peeled, coarsely grated, cider vinegar, lemon juice, minced shallots, ground fennel seed, salt, fresh ground black pepper, apple cider, olive oil, toasted walnut oil, reduced heavy cream, 3 cups reduced to 1 cup, jarred horseradish, strained, sour cream, lemons , zested, lemon juice

betty crocker sugar cookie mix, butter or margarine, melted, egg, brown sugar, gold medal all-purpose flour, baking powder, salt, vanilla, eggs, chopped pecans, heat oven to 350of. spray bottom of 13x9-inch pan with cooking spray., in large bowl, stir all crust ingredients until soft dough forms. press dough in bottom of pan using floured fingers. bake 20 minutes ., meanwhile, in medium bowl, stir all pecan filling ingredients until well blended. pour over hot crust., bake 15 minutes or until center is set. cool completely, about 2 hours. for bars, cut into 9 rows by 4 rows. store covered in refrigerator., high altitude (3500-6500 ft): in step 4, bake 20 minutes., nutrition information, calories 150 (calories from fat 70); total fat 8g (saturated fat 2g, trans fat 0g); cholesterol 25mg; sodium 95mg; total carbohydrate 18g (dietary fiber 0g, sugars 13g); protein 2g percent daily value*: vitamin a 2%; vitamin cup 0%; calcium 0%; iron 2% exchanges: 1/2 starch; 1/2 other carbohydrate; 0 vegetable; 1 1/2 fat carbohydrate choices: 1, percent daily values are based on a 2,000 calorie diet .

pecan pieces, all-purpose flour, butter or margarine, orange juice, semisweet chocolate morsels, evaporated milk, brown sugar, butter or margarine, vanilla or rum extract, unflavored gelatin, chocolate milk, divided, sugar, instant coffee granules, egg yolks, lightly beaten, garnishes: whipped topping, chocolate shavings

butter, sugar, light karo, eggs beaten, vanilla, salt, chopped pecans, bottom crust for a 9 pie

canola oil, sugar, egg, vanilla extract, fresh zucchini (finely shredded and drained ), all-purpose flour, baking powder, baking soda, salt, cocoa, walnuts (optional) or 1/2 cup pecans (optional) or 1/2 cup semi-sweet chocolate chips (optional), sugar, butter, canned milk (half and half if you prefer), semi-sweet chocolate chips

recipe single crust pastry, eggs, granulated sugar, brown sugar, salt, corn syrup, whipping cream, vanilla extract, brandy, butter, melted, pecan halves, whipping cream, semisweet chocolate, coarsely chopped, corn syrup, using a tsp, dot the topping over the cooled pie and swirl decoratively. serve at room temperature or slightly chilled. store refrigerated for up to 5 days.

combine, cream cheese, butter, flour, blend well. refrigerate 1 hour or better overnight., shape into balls (24)., press into tiny muffin pan , bottom and sides.

cream cheese softened, salt, egg unbeaten, granulated sugar, chocolate bits, chopped pecans toasted, cake, flour, granulated sugar, cocoa, baking soda, salt, cold water, vegetable oil, vinegar, vanilla extract .

butter or 1/2 cup margarine, flour, pecans, chopped fine, cream cheese, softened, powdered sugar, carton cool whip, instant vanilla pudding, instant chocolate pudding mix

bottom filling /or top coating when you flip it topsy-turvy, water, butter, brown sugar, flaked coconut, marshmallows, chopped nuts (i prefer pecans, although the recipe calls for walnuts), cake, german sweet chocolate, water, sugar, salt, butter softened, vanilla, all purpose flour, baking soda, dairy sour cream, eggs