Pecan Pie Jelly Food

PECAN PIE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
• Bake for 20 minutes in the preheated oven.
• While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
• Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

JELLO PUDDING PECAN PIE

Steps:

• Preheat oven to 375 degrees.
• In a large bowl mix pudding mix and corn syrup.
• Gradually add evaporated milk and egg until well blended.
• Add pecans and pour into pie shell.
• Bake until top of pie is firm and just starting to crack, about 40 minutes.
• Cool at least 3 hours.

PECAN PIE FILLING

Steps:

• Preheat oven to 400 degrees F. Beat the eggs until well combined and light in color, about 5 minutes. Mix the sugar and flour together and gradually add to the eggs using low speed. Add the corn syrup, vanilla and salt and blend well, again using low speed. Fold the nuts in by hand and pour the mixture into the prepared pie crusts. Bake at 400 degrees F for 10 minutes and then reduce the heat to 350 degrees F. and bake for 1 hour longer. The pie will rise up and form cracks on the top, and the filling will be set when baking is complete. Remove pie and let it cool before cutting.
• Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Re-roll any scraps for a second pie crust.
• Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.

PECAN PIE CAKE ROLL

Steps:

• 1. Preheat oven to 375°F.
• 2. Line a greased jelly roll pan with parchment paper.
• 3. In a large bowl, beat eggs for 3 minutes.
• 4. Gradually add sugar; beat eggs in a mixer on high for 2 minutes or until mixture becomes thick.
• 5. Stir in water and butter nut flavoring.
• 6. Combine dry ingredients and gently fold the mixture into the eggs. Don't over mix, you don't want to.
• deflate the eggs.
• 7. Pour the batter into the pan and spread it evenly. You want to make sure it is even so the edges don't cook more than the center and crumble when you go to roll the cake.
• 8. Bake 13 ­ 15 minutes or until cake springs back when lightly touched. Halfway through baking sprinkle chopped pecans over cake and press down very lightly.
• Remove from oven and cool cake in pan for 5 minutes.
• 9. Invert cake onto a kitchen towel dusted with confectioners' sugar and peel off parchment paper.
• 3. Use a spoon to stir filling up every 10 minutes.
• 10. Starting with a short side roll the cake up in the towel. Let the cake cool completely like that.
• 12. Roll the cake back up.
• 11. Unroll the cake and spread filling evenly over cake leaving a little space around the edges.
• 13. Store in the refrigerator.
• Filling.
• 1. Preheat oven to 350°F.
• 2. Mix all ingredients together in a bowl then pour into a 9 inch pie dish and bake 45 minutes or until only the center jiggles when moved.
• 4. When ready remove filling stove top, stir again and let cool for 10 minutes before spreading on cake.

PECAN JAM

Steps:

• Combine all ingredients in a large kettle
• Cook on medium heat until it turns a rich golden color.
• Hot pack in jars
• Process for 15 minutes.

NY TIMES PECAN PIE

Steps:

• Preheat oven to 375, parbake pie shell until golden.
• In a saucepan, bring the corn syrup, sugar and salt to a boil over high heat until the sugar dissolves (about 2 minutes).
• Very slowly, pour in a thin stream into the beaten eggs while stirring vigorously.
• Add the vanilla, margarine and pecans to the mixture and pour into prepared pie shell.
• Bake for 50 minutes or until puffed.

PECAN PIE JELLY

Steps:

• Add all ingredients except for the vanilla to a large pan and stir over medium-high heat at a low boil until all ingredients have blended and turned a rich gold color.
• Continue cooking at a low boil, stirring constantly, for one minute longer.
• Stir in vanilla.
• Pour into hot jars leaving 1/2 inch headspace.
• Place on lids and bands and process in a boiling water bath for 30 minutes.