1309 cups pecan Recipes

vegetable shortening (i prefer crisco ), light brown sugar, milk, vanilla, extra large egg, all-purpose flour (unsifted), salt, baking soda, real semi-sweet chocolate chips, coarsely chopped english walnuts (optional) or 1 cup butter nuts (optional) or 1 cup pecans (optional) or 1 cup black walnuts (optional) or 1 cup similar nuts (optional) or 1/2 cup chocolate chips (optional)

unsalted butter, room temperature (cut into small pieces), bittersweet chocolate, chopped, digestive biscuits or 4 oz graham crackers or 4 oz butter cookies, hazelnuts (toasted and chopped ) or 1 1/4 cups almonds (toasted and chopped) or 1 1/4 cups walnuts (toasted and chopped) or 1 1/4 cups pecans (toasted and chopped) or 1 1/4 cups macadamia nuts (toasted and chopped)

all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, vanilla essence, orange zest, freshly grated, salt, fat buttermilk or 1 1/4 cups soymilk, egg, lightly beaten, canola oil, banana , must be ripe, chopped (about 2 s), pecans, chopped and toasted, raspberries (for topping ) or 1 cup strawberries (for topping) or 1 cup blackberries (for topping) or 1 cup blueberries (for topping)

sugar, unsweetened cocoa powder , bitter not sweetened, flour, baking powder, salt, melted butter, eggs , largest size, beaten, water, vanilla, walnuts (optional) or 1/2 cup pecans (optional) or 1/2 cup macadamias, broken (optional), chocolate chips or 1/2 cup grated chocolate, semisweet

butter, pecans, chopped (i use 1 cup. in the cake, and 1 cup. in the frosting = 2 cup.), butter, softened, sugar, eggs, all-purpose flour, baking powder, salt, milk, vanilla extract, butter, softened, sugar, milk, vanilla extract, pecans, toasted

sugar, salt, ground cumin, ground cinnamon, fresh coarse ground black pepper, ground red pepper (cayenne), egg white, unsalted walnuts or 6 cups pecans or 6 cups natural almonds or 6 cups unsalted cashews

butter, softened, shortening, brown sugar, granulated sugar, baking soda, egg, vanilla, all-purpose flour, semisweet chocolate chips, chopped walnuts (optional) or 1/2 cup pecans (filberts, optional) or 1/2 cup hazelnuts (filberts) (optional), semisweet chocolate, chopped, shortening

sourdough bread or 2 slices ciabatta or 2 slices of your choice bread, brie cheese, pears (for australians, maggie beer s spiced pear paste), walnuts (if using maggie beer s spiced pear paste) or 1/4 cup hazelnuts, chopped or 1/4 cup pecans, chopped, if using slices of fresh pear, cinnamon , if using slices fresh pear (optional), nutmeg , if using slices fresh pear (optional), ginger powder , if using slices fresh pear (optional), baby spinach leaves

butter, softened, sugar, brown sugar, baking soda, baking powder, salt, water, egg, vanilla extract, flour blend (recipe below ), pecan pieces, semisweet chocolate chips, prepare flour blend as follows : combine 1 1/2 cups white rice flour, 1 3/4 cups tapioca starch, and 2 1/4 cups defatted soy flour. blend the contents with a whisk and then sift. reserve 3/4 cup as needed for recipe and store remaining flour blend for a later use. to ensure freshness, store the flour blend in an airtight container in the refrigerator or freezer.

eggs, vegetable oil, sugar, dark brown sugar, vanilla, zucchini, peeled, grated, flour, salt, cinnamon, nutmeg, baking soda, baking powder, chopped pecans, chocolate chips or 2 cups semi-sweet or 2 cups milk

pumpkin pecan rum cake, chopped pecans, all-purpose flour, pumpkin pie spice, baking soda, salt, butter or margarine, softened, brown sugar, granulated sugar, eggs, pure pumpkin, vanilla extract, rum butter glaze (recipe below ), preheat oven to 325o f. grease 12-cup bundt pan. sprinkle nuts over bottom., combine flour , pumpkin pie spice, baking soda and salt in medium bowl. beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. add eggs; beat well. add pumpkin and vanilla extract; beat well. add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. spoon batter into prepared pan., bake for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. cool 10 minutes. make holes in cake with long pick; pour half of glaze over cake. let stand 5 minutes and invert onto plate. make holes in top of cake; pour remaining glaze over cake. cool. garnish as desired., rum butter glaze, melt 1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tbsp water. bring to a boil. remove from heat; stir in 2 to 3 tbsp dark rum or 1 tsp rum extract.

pecans, mango chutney, cream cheese, softened, leaves belgian endive, chilled

cream cheese, softened, chive & onion cream cheese, softened, butter, crumbled blue cheese, toasted chopped pecans or 1/2 cup toasted chopped cashews or 1/2 cup toasted chopped walnuts, chopped chives (optional), cream sherry (optional), sourdough loaf or 1 (16 oz) pumpernickel bread, toasted whole pecans or toasted whole walnuts or toasted whole cashews, chopped fresh chives, rosemary sprig

all-purpose flour, salt, baking soda, granulated sugar, ground cinnamon, chopped macadamia nuts, toasted or 1 cup pecans or 1 cup walnuts or 1 cup toasted coconut flakes, eggs, beaten, vegetable oil or 1 cup canola oil, mashed ripe bananas (about 4 to 6 medium bananas), crushed pineapple, well drained (canned ), vanilla extract

eggs, separated, butter, room temperature, shortening, sugar, vanilla extract, all-purpose flour , sifted, baking soda, buttermilk , shaken, unsweetened coconut, pecans, finely chopped, cream cheese, butter, softened, sugar, milk , to thin as needed, unsweetened coconut plus 1/4 cup , toasted for garnish, pecans, chopped , plus 1/4 cup pecans, toasted, for garnish, vanilla extract, special equipment : 3 (8-inch) round cake pans, or 2 (9-inch) round cake pans, floured and greased

gluten-free cookies (i suggest the gf shortbread cookies) or 1 cup breadcrumbs (i suggest the gf shortbread cookies), ground pecans, sugar (2 - 3 if using bread crumbs), margarine or 3 tbsp butter, melted, reduced-fat cream cheese, fat-free cottage cheese, fat free sour cream, sugar, eggs, grated orange zest, oranges or 1 tsp vanilla flavoring, flour or 1/4 cup gluten-free , gluten-free mix, orange juice, sugar, fresh cranberries or 1 1/2 cups frozen cranberries, cornstarch, water, rice flour, potato starch, tapioca flour (for a 9 cup yield, use 6-2-1 cups respectively)

lasagna noodle , 18 noodles (i prefer the kind without the ruffled edge, just a straight edge, but either will work), ricotta cheese, fontina, grated (mozzarella will work as a substitute, fontina is more nutty which i prefer), parmesan cheese, fresh grated (1/2 cup for the filling, 1 cup for the garnish ), egg (large or extra large), nutmeg, pepper, ground pecans (fine ground ), dried breadcrumbs, flour, eggs, well beaten, olive oil , to saute, sweet potatoes, cooked and pulp removed (approximately 3 cups of sweet potato), heavy cream (more or less according to how thin or thick you like your sauce), shallots, fine chopped, minced garlic (according to taste, i like 3, but just taste as you go. you can always add more), butter, salt, pepper, fresh sage, chopped fine, fresh parsley, chopped fine, parmesan cheese, fresh grated