Butter Pecan Mousse Food

BUTTER PECAN ICE CREAM

Steps:

• In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
• Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
• Pour into ice cream maker and freeze according to manufacturers' directions.

SOUTHERN BUTTER PECAN CAKE

Steps:

• Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour. Set aside.

NUTTER BUTTER PEANUT BUTTER MOUSSE TART

Steps:

• Combine crust ingredients and press into 8" tart pan. Bake 350*, 15 minutes or till light brown.
• Bring cream to simmer, then pour over dark chocolate and let sit for a 3 minutes.
• Add vanilla and stir till well blended. Spread a thin layer on baked crust, (don't use all ganache save some for topping later). Place in freezer while preparing mousse.
• Using an electric mixer, beat peanut butter, sugar and course salt till well blended.
• With mixer running carefully add 1/4 cp. heavy cream. Add another 1/4 cp. heavy cream and beat just till blended.
• In a separate bowl beat remaining 1/2 cp. heavy cream, sugar and vanilla till peaks form. Fold into peanut butter mixture in three additions. Spread Mousse on ganache layered crust and top with pecan pieces and drizzle ganache over top. You can eat at once or freeze till ready to use.

BUTTER PECAN MOUSSE

Steps:

• Preheat oven to 350*.
• Combine pecans and butter; spread on an ungreased cookie sheet. Bake 5 minutes or until lightly toasted; cool.
• Finely chop; set aside.
• Beat cream cheese at medium speed with an electric mixer until smooth.
• Add sugar, brown sugar, and vanilla, mixing well.
• Stir in toasted pecans; gently fold in whipped cream.
• Spoon into serving dishes.
• Chill until ready to serve.
• Garnish with additional pecans if desired.

BROWNED BUTTER PECAN LAYER CAKE

Steps:

• TOAST THE PECANS:
• Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or silicone baking mat.
• . Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.
• . Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.
• . Set pecans aside to cool. MAKE THE CAKE LAYERS:
• p id="instruction-step-6″>5. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Leave the oven at 350°F (176°C). 6.
• In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 7.
• Add the sour cream and vanilla extract and mix until well combined. 8.
• Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 9.
• Combine the dry ingredients in a separate bowl, then combine the milk and water in a measuring cup. 10
• Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 11
• Gently stir 1 cup of the toasted pecans into the batter. 12
• Divide the batter evenly between the cakes pans and bake for about 24-26 minutes, or until a toothpick comes out with a few crumbs. 13
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. MAKE THE FROSTING:
• id="instruction-step-15″>14. Melt 2 cups of butter in a saucepan over medium heat. It's best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly. 15.
• ook the butter until turns a nice toasty brown. It will foam up at first, particularly since this is a good bit of butter, but it will eventually subside and you'll have browned butter. Some of the brown bits may separate, but that's ok. Once the butter has browned, pour it into a heat-proof bowl and set it in the fridge to cool completely. 16. Brin
• the butter back to room temperature, then add it to a large mixer bowl with the additional 1/4 cup of butter and the shortening. Beat until smooth. 17. Slow
• y add about half of the powdered sugar and mix until smooth. 18. Add
• -5 tablespoons of water and mix until smooth. 19. Slow
• y add the remaining powdered sugar and mix until smooth. 20. Add
• he remaining water, if needed, and mix until smooth. TO ASSEMBLE THE CAKE:
• struction-step-22″>21. Use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Place the first cake on a serving plate or a cardboard cake round. 22. Spread
• about 1 cup of frosting evenly on top of the cake, then top the frosting with 3-4 tablespoons of the remaining toasted pecans. 23. Add th
• second layer of cake, another cup of frosting and 3-4 tablespoons of pecans. 24. Top th
• cake with the remaining layer and frost the cake. Refer to my tutorial for frosting a smooth cake, if needed. 25. Pipe sw
• rls of frosting around the top edge of the cake and press the remaining pecans into the sides of the cake and sprinkle some over the top. Store the cake in an airtight container. Cake is best for 2-3 days.