Pecan Praline Topping

• 1 1/2 stick(s) unsalted butter


• 3/4 cup(s) dark brown sugar


• 1/2 cup(s) heavy cream


• 1/4 teaspoon(s) salt


• 2 cup(s) (8 ounces) pecans

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Directions

1. Preheat the oven to 350°F. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool.


2. Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel, and serve.

Strawberry Coffee Cake

 

1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/2 cup milk

2 tablespoons butter, melted

1 1/2 cups sliced fresh strawberries

TOPPING:

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup cold butter

1/4 cup chopped pecans

Directions

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.


2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.


3. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Pecan Pralines

2 cups sugar    2/3 cup milk    1/3 cup dark corn syrup    1/4 teaspoon salt    1/2 teaspoon vanilla    1 cup pecan pieces

Combine sugar, milk, corn syrup and salt in a medium size heavy saucepan. Heat to boiling over medium heat, stirring constantly. Continue cooking, without stirring, until candy thermometer registers 238 degrees. Remove pan from heat. Let stand on wire rack until temperature cools to 110 degrees. Add vanilla. Beat with a clean wooden spoon until mixtures begins to thicken. Stir in pecans. Drop by teaspoonfuls onto wax paper to 2-inch flat patties. Let set; remove and store in airtight container with waxed paper between layers.

Coconut Pecan Frosting

1 1/3 cups evaporated milk
1 1/3 cups sugar
4 egg yolks, beaten
2/3 cup butter
1 1/2 teaspoon vanilla
1 1/3 cups flaked coconut
1 1/3 cups chopped pecans
Combine milk, sugar, egg yolks, and butter in a heavy saucepan; bring to a boil, and cook over medium heat 12 minutes, stirring constantly. Add vanilla, coconut, and pecans; stir until frosting is cool and of spreading consistency.

Can be used over German Chocolate cake, Devil's Food, or even your favorite brownies!!

Pecan Fudge Pie

1 1/4 cup light corn syrup
1/2 cup sugar
1/3 cup baking cocoa
1/3 cup flour (all-purpose)
1/4 teaspoon salt
3 egg
3 tablespoons butter or margarine, softened
1 1/2 teaspoon vanilla extract
1 cup pecans, chopped
1 unbaked pastry shell (9 inch)
1 whipped cream (optional)

In a large mixing bowl, beat the first eight ingredients until smooth. Stir in nuts, pour into pie shell. Bake at 350 degrees for 55-60minutes, or until set. Cool completely. Garnish with whipped cream if desired.

Pecan Cookies

1/2 cups butter or margarine
1/2 cup powdered sugar
1 teaspoon salt
2 cups flour
2 tablespoons vanilla flavoring
1 cup ground pecans

Icing:
1 egg beaten
1 tablespoon butter
1/2 teaspoon vanilla flavoring
Powdered sugar


Cream butter and sugar. Add salt and flour; mix well. Stir in vanilla and pecans. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350 degrees for 20 minutes. Cool.


Icing: Combine all ingredients, adding enough powdered sugar to thicken mixture to spreading consistency. Spread over cooled cookies.

Black Forest Dump Cake

18 ounces crushed pineapple drained save juice
2 - 21 ounces cans cherry pie mix
18 ounces devil's food cake mix
1 cup chopped pecans
1/2 cup melted oleo
Whipped topping


Lightly grease 13 x 9 inch pan, layer drained pineapple. Second layer - add pie filling. Third layer ~ dry cake mix over filling. Fourth layer - sprinkle with pecans. Combine melted butter and pineapple juice and pour over top. Bake 1 hour at 350 degrees.