Maple-Pecan Sticky Bars

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Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup sugar
  • 1 large egg yolk
  • 1 1/2 cups all purpose flour
  • 1/8 tsp salt
  • 1/2 cup Pure Maple Syrup
  • 1/3 cup (packed) golden brown sugar
  • 1/4 cup whipping cream
  • 3 tbsps unsalted butter
  • 1/2 tsp Vanilla Extract
  • 1 1/2 cups coarsely chopped pecans

Directions



Preheat oven to 350°F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add flour and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool.

Combine first 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil filling 30 seconds. Remove from heat; mix in vanilla, then nuts.

Pour hot filling into crust. Bake bars until filling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (filling will become firm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.  Recipe easily doubles!

Source: Epicurious

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Autumn Salad with Toasted Pecans

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Ingredients

  • 1 cup Arugula or Baby Spinach
  • 1/2 Avocado, diced
  • Handful of Craisins
  • Handful of crumbled Goat Cheese
  • 1/2 Pear or crisp apple, chopped
  • 1/4 cup toasted pecans
  • 1 soft boiled egg

Directions

Balsamic Vinaigrette: Equal amounts of olive oil and balsamic vinegar, a squeeze of honey, and a squeeze of grainy Dijon, salt and pepper.

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Pumpkin Bisque with Pecans

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Ingredients

  • 1 cup diced yellow onion
  • 3 tbsps olive oil
  • 1 1/2 tsps kosher salt, divided
  • 2 garlic gloves, chopped
  • 1 tbsp ground cumin
  • 1 (29 oz) can pumpkin
  • 6-6 1/2 cups reduced-sodium chicken broth
  • 1 can chipotle peppers in adobo sauce
  • 1 tbsp adobo sauce, from can
  • 1 medium avocado, peeled and diced
  • 1/2 cup whole buttermilk
  • 2 tbsps fresh lime juice
  • 2 tbsps extra virgin olive oil
  • 8 oz. smoked sausage, sliced
  • 1 cup black beans, drained and rinsed
  • 1/2 tsp smoked paprika
  • 1/2 cup toasted pecans, chopped

Directions

 

1. Place onions, 2 Tbsp. olive oil, and 1 tsp. salt in a Dutch oven over medium heat; cover and cook 5 to 6 minutes or until translucent. Stir in garlic and cumin; cook 2 minutes. Whisk in pumpkin and 6 cups broth; add chipotle pepper and 1 Tbsp. adobo sauce. Increase heat to medium-high, and simmer, stirring occasionally, 12 minutes.
2. Process soup, in batches, in a food processor or blender 1 minute. Add up to 1/2 cup broth, 2 Tbsp. at a time, to reach desired consistency.
3. Process avocado, next 3 ingredients, and remaining 1/2 tsp. salt in a blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time, to reach desired consistency.
4. Cook smoked sausage in remaining 1 Tbsp. olive oil in a large skillet over medium heat, stirring occasionally, 3 minutes. Stir in black beans and paprika, and cook 1 minute. Ladle soup into serving bowls; top with sausage mixture and avocado cream.

5. Top with toasted pecans

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Salmon with Pecan Tarragon Crust

Ingredients

  • 1-2 lb Salmon fillets with skin
  • 2 cups toasted pecans
  • 2 tbsps Dry Tarragon
  • Few sprigs of fresh basil
  • 2 tbsps butter
  • 1/2 cup Chopped red onion or shallot
  • Salt and pepper to taste
  • 1 Box frozen spinach
  • 1 cup Cream
  • Splash white wine

Directions

Use food processor to pulse toasted pecans, butter and tarragon – just until mixed and nuts are diced, not until a paste. Place salmon, skin side down on pan with aluminum foil; sprinkle with salt and pepper and press nut mixture into tops of salmon. Roast at 350* for 30 – 40 minutes depending on thickness, just until center is done. While fish is roasting, drain & squeeze spinach; add to small saucepan with cream, splash of white wine and chopped onion. Cook on medium low heat for about 8 – 10 minutes. Pulse in food processor until pureed. Serve salmon atop creamed spinach.

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Grain/Gluten Free Carrot Cake with Pecan Cream Cheese Frosting

Ingredients

  • 1 cup Creamy peanut butter
  • 2 Carrots, grated
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 3 tbsps Maple Syrup
  • 1 Well-ripened banana
  • Handful Craisins and dried pineapple bits
  • 1 tsp Baking soda
  • 1 tsp apple cider vinegar
  • Dash Cinnamon & a pinch of salt
  • 1 tbsp Cocoa powder

Frosting

  • 8 oz. regular cream cheese
  • 2 cups Confectioners' Sugar
  • Capful Vanilla and Almond Extracts
  • 1/2-1 cup toasted pecans Garnish with additional toasted pecans

Directions

Use potato masher to mash banana; fold in all other ingredients and pour in loaf pan. Bake at 350* for 35 minutes; test with toothpick. While baking, beat all frosting ingredients together until creamy.  Cool cake – split horizontally, ice the center and the top!

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Pecan Granola Bars

Ingredients

  • 1 cup Pitted dates
  • 1/4 cup honey
  • 1/4 cup Creamy salted natural peanut butter or almond butter
  • 1 cup Roasted pecans
  • 1 1/2 cups Rolled oats, toasted at 350 degrees for 15 minutes
  • Handful Chocolate chips & craisins

Directions

Process dates in a food processor until small bits remain, about 1 minute.  It should form a “dough-like” consistency.

Place toasted oats and pecans in a bowl, add dates and set aside.

Warm honey and peanut/almond butter in a small saucepan over low heat.

Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.

Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.

Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden before cutting into bars.

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Pecan Parmesan Crisps

Ingredients

Directions

Cooking Pecan Parmesan Crisps

(Use: in place of crackers, excellent with a cocktail)

Pulse the toasted pecans in a food processor until they turn into fine meal but before they turn into a paste.

Combine pecan meal (about a tablespoon to two), parmesan, and the spices. Mix well to combine.

Preheat oven to 350. On a sheet lined with parchment, scoop tablespoons of the mix, press down flat, gently.

Bake for 8-10 minutes, until the crackers are golden brown. Cool for 5 minutes before removing them from the sheet with a spatula.

 

An easy to follow description on cooking pecan parmesan crisps.

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Kale and Pecan Pesto

Ingredients

Directions

(Uses for pecan pesto: serve with cream cheese and crackers, over pasta, to dress a mozzarella and tomato (Caprese) salad, or smear over meats toward the end of the grilling/roasting time)

Briefly wilt the kale in a pan with some olive oil or white wine, set aside.

Place the toasted pecans and garlic in a food processor, spin.

Add the parmesan, kale, salt, pepper, spin.

Stream in pecan or olive oil until desired consistency is reached.

A recipe for health nuts… no pun intended! Mix kale and pecans for an incredible pecan pesto, perfect for a starter or to add to other dishes.

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Cooking with Pecans: Spiced Cocktail Pecans

Ingredients

Directions

Preheat the oven to 350 degrees.

Oil a half-sheet pan generously. Combine the pecans with the oil, the maple syrup, brown sugar, orange juice, and chipotle/chili powder. Toss to coat and add a tablespoon of the rosemary and a teaspoon of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 1 more teaspoon of salt and the remaining 1 tablespoons of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in an airtight container. No refrigeration needed. Excellent with cocktails or sprinkled over salads.

Cooking with Pecans: make these delicious spiced cocktail pecans by follow the step-by-step recipe. Great for the holiday season!

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Baked Salmon with Georgia Pecan Herb Crust

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Ingredients

  • 6 6 oz. salmon fillets
  • 2 cups chopped Georgia pecans
  • 2 tbsps chopped fresh tarragon
  • 2 tbsps chopped fresh basil
  • 1 tbsp butter
  • salt and pepper to taste

Sauce

  • 1/4 lb fresh sorrel
  • 1/2 onion thinly sliced
  • 1/4 cup white wine
  • 2 cups heavy cream
  • Juice of 1 lime
  • salt and pepper to taste

Directions

Preheat oven to 350 degrees F.
Coarsely chop pecans, tarragon and fresh basil in food processor. Add butter, salt and pepper and pulse quickly until mixed. Spread the nut mixture on top of the fillets and bake for 25-30 minutes.
Combine all sauce ingredients in sauce pan and bring to a boil. Puree and serve over fillets.
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