BROWN SUGAR PECAN PIE
This Brown Sugar Pecan Pie is the perfect addition to your holiday table this year! The filling is absolutely divine and it bakes up beautifully! I love how easy this recipe is and that it can be made in advance.
Provided by Trish - Mom On Timeout
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 325F.
- Place pie dish on a baking sheet and set aside.
- Melt butter in a small saucepan. Continue cooking over medium heat, stirring occasionally, until slightly browned. Remove from heat and let cool for 10 minutes.
- Whisk together brown sugar, eggs, milk, vanilla extract, and salt until nice and smooth.
- Slowly drizzle in melted butter, whisking the entire time until fully incorporated.
- Stir in pecans.
- Pour the filling into the pie crust and bake for 50 - 60 minutes or until puffed and golden.
- Place the pie on a cooling rack to cool. The pie will settle as it cools. Let it cool completely before slicing and serving.
Nutrition Facts : Calories 474 kcal, Carbohydrate 62 g, Protein 4 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 90 mg, Sodium 321 mg, Fiber 1 g, Sugar 50 g, ServingSize 1 serving
BROWN SUGAR PECAN ROUNDS, MOM
This cookie, with brown sugar, is very good! It is unique, just like Mom was!
Provided by Megan Stewart @GSMegan
Categories Cookies
Number Of Ingredients 7
Steps:
- Oven to 350 degrees. Mix butter, brown sugar and egg. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet. Dough will flatten and spread. Bake 12-15 min until set.
BROWN SUGAR PECAN BEARS
Provided by Food Network Kitchen
Categories dessert
Time 4h5m
Yield about 70 cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, baking powder and salt in a small bowl. Beat the brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg, then the vanilla until completely combined, scraping the bowl as necessary. Add the flour mixture and mix on medium-low speed until completely incorporated, about 1 minute. Divide the dough in half, then pat or roll each piece into 1/4-inch thick sheets between pieces of plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
- Position 2 oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
- Working with 1 piece of dough at a time, remove the plastic wrap and transfer the dough to a piece of parchment paper. Place a second piece of parchment on top and roll out the dough between the parchment to 1/8-inch thick, being sure to smooth out any creases. Cut out 20 to 22 bears by pressing a 2 3/8-inch bear cookie cutter into the dough, sliding a small offset spatula underneath the cutter and dough and lifting to release from the paper. Place the bears on one of the prepared baking sheets about 1 inch apart. (If the dough becomes too soft, put it in the freezer to firm up a little so it is easier to work with.) Reserve the dough scraps wrapped in plastic at room temperature.)
- Place a pecan between the arms of each bear and fold the arms up around the pecan to make it look like the bear is hugging the nut (the arms may crack at the shoulder; that's okay as long as they sit on the nut). Put the baking sheet in the freezer to firm up, 10 minutes. Repeat with the second piece of dough, adding the scraps to the reserved scraps to roll later. After 10 minutes, take the first baking sheet out of the freezer to bake it and put the second baking sheet in to chill.
- Bake, 1 baking sheet at a time, rotating it 180 degrees halfway through, until the cookies are beginning to become golden at the edges but are still slightly soft to the touch, 14 to16 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack to cool completely, about 10 minutes. The cookies will firm as they cool.
- Knead together the reserved scraps and reroll, chilling if necessary; repeat the forming, chilling and baking process until all the dough has been used.
- Melt the milk chocolate in a microwave-safe bowl in the microwave at 30-second intervals, stirring between each interval, about 2 minutes total. Use a toothpick to draw chocolate eyes, noses, ears and feet on the bears. Alternatively, put the melted chocolate in a resealable plastic bag, snip off a corner and pipe the features onto to cookies. Let the chocolate set completely before serving, about 30 minutes.
BUTTER PECAN ROUNDS
An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe.
Provided by Jennifer
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
- Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
- Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 22.7 g, Cholesterol 27.3 mg, Fat 13.3 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 115.2 mg, Sugar 13 g
BROWN SUGAR PECAN SHORTBREAD
Make and share this Brown Sugar Pecan Shortbread recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 38m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and next 3 ingredients (through salt), stirring well with a whisk.
- Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute).
- Gradually add flour mixture, beating at low speed. (Mixture will appear crumbly.)
- Sprinkle ice water over flour mixture; beat at low speed just until combined.
- Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap.
- Chill 1 hour or until very firm.
- Preheat oven to 350°.
- Line baking sheets with parchment paper.
- Unwrap dough; cut each log into 16 slices using a serrated knife.
- Place dough circles 1 inch apart on prepared baking sheets.
- Sprinkle tops evenly with turbinado sugar, gently pressing into dough.
- Bake for 18 minutes or until lightly browned.
- Remove from baking sheets; cool on a wire rack.
Nutrition Facts : Calories 72.8, Fat 3.9, SaturatedFat 1.9, Cholesterol 7.6, Sodium 35.6, Carbohydrate 8.9, Fiber 0.3, Sugar 3.4, Protein 0.8
BROWN SUGAR CINNAMON PECANS
Make and share this Brown Sugar Cinnamon Pecans recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat; add brown sugar and next 4 ingredients. Stir well.
- Add pecans, stirring well to coat. Remove from heat.
- Spread coated pecans on a lightly greased 15" x 10" x 1" jellyroll pan.
- Bake at 325° for 14 to 15 minutes, stirring every 5 minutes. Cool completely. Break nuts apart.
Nutrition Facts : Calories 898.5, Fat 82.8, SaturatedFat 13.4, Cholesterol 30.5, Sodium 92.9, Carbohydrate 42.6, Fiber 9.9, Sugar 31.7, Protein 9.3
BROWN SUGAR PECAN BRITTLE
Super simple and very delicious treat! A brittle that tastes just like the candied pecans from the mall. The recipe doesn't make a big batch but it is definitely worth it. Mexican vanilla is super yummy with this.
Provided by Madison Meehan
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
- Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 7.3 g, Cholesterol 6.1 mg, Fat 10.9 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 18 mg, Sugar 5.9 g
BROWN SUGAR PECAN STICKY BARS
Make and share this Brown Sugar Pecan Sticky Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*.
- Generously grease 9x13 pan or coat with nonstick spray.
- In a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. In a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- Add the egg and vanilla and beat until well blended. Fold in the pecans and coconut.
- Turn out mixture into the baking pan, spreading to the edges.
- Bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
- Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
- Bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn.
- Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
- Return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
- Remove from the heat and stir in the vanilla.
- Immediately spread the topping evenly over the still warm crust.
- Let stand until completely cooled.
- Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off.
- Store in an airtight container for up to 1 week or freeze for up to 1 month.
- If freezing, leave the slab whole, then cut into bars, when partially thawed.
Nutrition Facts : Calories 257.4, Fat 15.6, SaturatedFat 6.7, Cholesterol 32.5, Sodium 78, Carbohydrate 28.8, Fiber 1.4, Sugar 19, Protein 2.5
BROWN SUGAR PECAN BREAD
This is a wonderful breakfast bread with a slightly sweet taste. The oat flour adds a nice texture, but if you don't have any, just add more of the wheat flour. From the "Bread Machine Book."
Provided by looneytunesfan
Categories Yeast Breads
Time 3h35m
Yield 1 1pound loaf
Number Of Ingredients 11
Steps:
- Add all ingredients except pecans to bread machine, and start machine.
- Use wheat bread cycle for 1-pound loaf.
- Add pecans at the end of the first knead, or when your bread machine"beeps" to add fruit or nuts.
WHIPPED SWEET POTATOES WITH BROWN SUGAR-PECAN TOPPING
Make and share this Whipped Sweet Potatoes With Brown Sugar-Pecan Topping recipe from Food.com.
Provided by Juenessa
Categories Yam/Sweet Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make sweet potatoes:.
- Preheat oven to 400°F.
- Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes.
- Drain; transfer potatoes to large bowl and add butter.
- Using electric mixer, beat until smooth.
- Add egg, sugar, spice and salt; beat to blend.
- Transfer mixture to 8 x 8-inch baking dish.
- (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.).
- Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
- Meanwhile, prepare topping:.
- Mix together all ingredients in medium bowl.
- Spoon topping evenly over potatoes.
- Bake until golden brown and crisp, about 10 minutes longer.
Nutrition Facts : Calories 768.2, Fat 45.8, SaturatedFat 23.2, Cholesterol 144.5, Sodium 233.6, Carbohydrate 88.5, Fiber 6.3, Sugar 53.7, Protein 6.3
BROWN SUGAR PECAN PIE
Corn syrup swapped for a less-sweet blend of brown sugar and maple syrup, so the pecans take center stage. A dash of bourbon gives a nod to the pie's Southern roots. This came from Good Housekeeping. I have not tried this posting for safe keeping. I plan to use Splenda brown sugar and sugar free syrup.
Provided by internetnut
Categories Pie
Time 1h35m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. On lightly floured surface, with floured rolling pin, roll dough into 12"-inch round. Ease dough round into 9"-inch glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, keeping overhang intact. Transfer overhang to work surface. From overhang, with 3/4-inch decorative cookie cutter, cut 40 shapes, rerolling if necessary, for decorating rim of pie later. Refrigerate pie shell 15 minutes. Refrigerate cut shapes until ready to use.
- Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 12-14 minutes or until beginning to set. Remove foil with weights and bake 13-15 minutes longer or until golden.
- Meanwhile, in large bowl, with wire whisk, mix sugar, syrup, whole eggs, butter, bourbon, and salt until well blended.
- Place hot pie shell in 18" x 12"-inch jelly-roll pan. Lightly brush rim of pie shell with egg white. Gently and carefully press cut shapes around rim. Spread pecans in even layer in pie shell, then pour sugar mixture over them.
- Bake 35 minutes or until filling is golden brown, puffed, and set around edge, but center still jiggles slightly. Cool completely on wire rack.
Nutrition Facts : Calories 354.3, Fat 21, SaturatedFat 4.5, Cholesterol 60.5, Sodium 177.7, Carbohydrate 39.1, Fiber 2.1, Sugar 29.1, Protein 4.3
PECAN ROUNDS - COOKIES
These unique cookies use pecan paste, which you make by pureeing toasted pecans, as the base. Much less flour than regular cookies, and only one egg! They make fabulous gifts when stacked 4-5 high and tied with ribbon.
Provided by Jenius
Categories Dessert
Time 17m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- To toast pecan pieces: Spread nuts in single layer in shallow baking pan. Bake at 350°F for 5 to 10 minutes or until light golden brown; watch carefully and stir once or twice. Cool.
- Place nuts in food processor; cover. Process by pulsing with on/off action until paste forms (will appear grainy).
- Add butter, sugars, baking soda and baking powder; process just until combined.
- Add egg and vanilla; process just until combined.
- Add flour. Process by pulsing with on/off action just until combined.
- Transfer to large bowl. Cover; refrigerate for a minimum of 1 hour until firm.
- Heat oven to 375 Degrees F.
- Shape dough into 1-inch balls and roll in additional granulated sugar to coat. If you choose to use a cookie scooper, you must then hand-roll each ball for best, optimal results. It's worth the extra step; I've tried both ways!
- Place, 2 inches apart, on ungreased or Silpat-lined cookie sheets. Flatten slightly with bottom of glass, dipping in sugar to prevent sticking.
- Bake 7 to 9 minutes or until lightly browned. Remove from oven and immediately sprinkle additional granulated sugar over warm cookies for extra sparkle. Cool for 2 minutes; remove from cookie sheets. Cool on wire racks.
Nutrition Facts : Calories 73.2, Fat 4.5, SaturatedFat 1.5, Cholesterol 9.5, Sodium 33, Carbohydrate 7.8, Fiber 0.4, Sugar 4.5, Protein 0.9
BROWN SUGAR PECAN ROUNDS
Make and share this Brown Sugar Pecan Rounds recipe from Food.com.
Provided by Theresa Thunderbird
Categories Drop Cookies
Time 27m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Mix brown sugar,margarine and egg.
- Stir in remaning ingredients.
- Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake until set,12-15 minutes.
Nutrition Facts : Calories 956.5, Fat 45.9, SaturatedFat 21.1, Cholesterol 151.8, Sodium 479.8, Carbohydrate 131.6, Fiber 3.1, Sugar 89.2, Protein 9.5
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