21 high butter pecan Recipes

butter or 1 cup margarine, sugar (for butterschotch flavor) or 3/4 cup brown (for butterschotch flavor), egg, vanilla, salt, all-purpose flour (2 1/3 cups at high altitude), sugar (optional), unsweetened chocolate, melted (optional), orange rind, grated (optional), pecans, very finely chopped (optional), cinnamon (optional), nutmeg (optional), cardamom (optional), instant coffee (optional), pecans, finely chopped (optional), light molasses (optional), cinnamon (optional), nutmeg (optional), ginger (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 .

pecans, chopped finely, graham cracker crumbs, sugar, cinnamon, butter, melted, semisweet chocolate, bittersweet chocolate, cream cheese, softened, vanilla, sugar, egg yolks, egg whites, cream of tartar, whipping cream, whipping cream, vanilla, sugar, chocolate curls, for garnish

unsalted butter, golden brown sugar, about) pecan halves (about 3 oz), peaches (about 7 oz each), peeled, halved, pitted, each half cut into 6 wedges, unbleached all purpose flour, pecans, baking powder, ground nutmeg, ground cinnamon, salt, sugar, unsalted butter, room temperature, eggs, vanilla extract, whole milk, vanilla ice cream or sweetened whipped cream, special equipment, diameter cake pan with 2-inch-high sides

all-purpose flour, salt, vegetable shortening, butter, chilled, cold water, granny smith apples, peeled, cored and thinly sliced, sugar, ground cinnamon, ground nutmeg, vanilla extract, all-purpose flour, brown sugar, salt, butter, softened, pecans, chopped, sugar

chocolate cookie crumbs (about 40 cookies), butter or margarine, melted and cooled, dulce de leche ice cream, softened and divided (we tested with haagen-dazs), homemade caramel sauce, chopped pecans, toasted and divided, chocolate ice cream, softened, sweetened whipped cream (we tested with redi whip), homemade caramel sauce

eggs, vegetable oil, white sugar, pure vanilla extract, all-purpose flour, baking soda, baking powder, salt, cinnamon, ground nutmeg, carrots, grated (on large side of grater), pecans , chopped (optional, could also use raisins), cream cheese, softened, butter, softened, vanilla, powdered sugar, milk (or cream)

high-gluten flour, all-purpose flour, yeast, sugar , plus, sugar, salt, ice water, eggs, butter, softened, brown sugar, ground cinnamon, pecans, toasted and chopped, butter, brown sugar, honey, cream, water

all purpose flour, ground cinnamon, baking powder, salt, ground allspice, freshly grated nutmeg or ground nutmeg, baking soda, unsalted butter, room temperature, sugar, golden brown sugar, eggs, vanilla extract, bourbon , apple brandy, or rum (optional), unsweetened applesauce, fuji or gala apples (13 to 14 oz total), peeled, halved, cored, cut into 1/3-inch cubes, chopped pecans (about 6 oz), cream cheese, room temperature, unsalted butter, room temperature, vanilla extract, salt, powdered sugar (measured, then sifted), coarsely chopped toasted pecans (for garnish ), special equipment : 2 9-inch-diameter cake pans with 2-inch-high sides

semi-sweet chocolate chips, butter at room temperature, egg, vanilla extract, white sugar, almond flour, baking powder, tb unsweetened cocoa powder, a pinch salt, walnuts, chopped or pieces, semi-sweet chocolate chips, raisins (i use golden .), you can buy almond flour which is just powdered almonds at any high quality market or health food store. it adds a chewiness to any cookie, brownie or cake recipe. (i use bob s red mill almond flour.) *you can also substitute 1/2 cup of regular flour if you don tsp want a gluten-free cookie., you can substitute dried cranberries for the raisins and change the walnuts to pecans.

chopped pecans, butter, softened, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, milk, butter, softened, powdered sugar, evaporated milk (5oz.), vanilla extract

unsalted butter, softened, brown sugar , firmly packed, molasses, eggs, milk, whole wheat flour, fiber 1 cereal (or any high fibre cereal), wheat bran, ground flax seed, cinnamon, salt, baking powder, baking soda, blueberries (fresh or frozen ), pecans, chopped, raisins

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

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 .

eggs, crunchy peanut butter, sugar, coarsely chopped mixed nuts (almonds, walnuts, pecans, etc)

all-purpose flour, sweetened flaked coconut, rolled oats, baking soda, salt, golden raisins, chopped pecans, chocolate chips, unsweetened butter, at room temperature, light brown sugar, egg, lightly beaten, very ripe banana, mashed, vanilla

all-purpose flour, butter flavor shortening (recommended ( crisco ), salt, cold water, apples , preferably golden delicious or 24 granny smith , peeled, quartered and thinly sliced, all-purpose flour, sugar, ground cinnamon, butter, softened, brown sugar, all-purpose flour, pecans, ground cinnamon, butter, milk, sugar, melted caramels, evaporated milk, chopped pecan pieces

sugar, water, pecan halves, toasted, unsalted butter (1 stick), bittersweet chocolate, chopped (54% to 60% cacao), natural unsweetened cocoa powder , plus, natural unsweetened cocoa powder, all-purpose flour, salt, sugar , plus, sugar, eggs, vanilla extract, water, divided, unflavored gelatin, sugar, salt, heavy whipping cream, high-quality white chocolate, finely chopped (such as lindt or perugina), unsalted butter, diced, room temperature, heavy whipping cream, bittersweet chocolate, chopped (54% to 60% cacao), whipping cream, whole milk, cacao , nibs, vanilla bean , split lengthwise, egg yolks, sugar