Apple Pecan Carrot Squares Recipes

APPLE-PECAN DESSERT SQUARES

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In large bowl, mix flour, 3/4 cup brown sugar, cinnamon and baking soda.
• With pastry blender or fork, cut in 3/4 cup butter until mixture resembles coarse crumbs. Stir in apples and egg. Press mixture firmly in pan. Bake 25 to 30 minutes or until puffed in center.
• Meanwhile, in 1-quart saucepan, combine all topping ingredients except whipped topping. Cook over medium heat, stirring frequently, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat.
• Remove apple layer from oven. Drizzle hot topping over warm apple layer; spread evenly. Return to oven; bake 4 to 6 minutes longer or until topping is bubbly. Cool completely, about 1 1/2 hours. With serrated knife, cut into squares. Serve with whipped topping.

APPLE-PECAN CARROT CAKE RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans. 2. Stir together flour and next 3 ingredients. 3. Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans. 4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). 5. Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.

APPLE PECAN CRUMBLE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix flour, oats, brown sugar and salt. Add melted butter, stirring until well mixed. Press two-thirds of the mixture in bottom of pan. Bake 12 to 14 minutes or until set.
• Meanwhile, cook apples in microwave as directed on package. In medium bowl, mix apples, pecans and cinnamon; spoon over partially baked crust. Sprinkle with remaining oat mixture.
• Bake 40 to 45 minutes or until lightly browned. Cool in pan on cooling rack 2 hours. Use foil to lift from pan. Cut into 6 rows by 4 rows.

APPLE PECAN CARROT SQUARES

Steps:

• Preheat the oven to 350°F and grease a _x_ inch pan.
• Mix the oats, flour, brown sugar, salt, baking soda, cinnamon, and nutmeg in a bowl.
• In a separate bowl mix the shredded carrot, applesauce, yogurt, egg, and vanilla together.
• Gradually mix the dry ingredients into the second bowl. Add in the golden raisins.
• Pour the cake batter into the pan.
• Put the apple slices into a bowl and add in the maple syrup, lemon juice, and yogurt. Mix the contents together to coat the apple slices.
• Spread the apple slices on top of the cake batter and pour out all of the syrup mix.
• Arrange the pecan halves on top of everything and sprinkle on the remaining 3 tablespoons of brown sugar.
• Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool for five minutes before cutting into squares and serving.

CARROT-PECAN SQUARES

Steps:

• Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan or coat with non-stick spray.In a medium bowl, stir flour, cinnamon, nutmeg, cloves, baking soda, and salt set aside.In a large mixer bowl at medium speed, beat brown sugar and butter until fluffy. Beat in eggs. At low speed, beat in carrots, raisins, and chopped nuts until blended. Beat in flour mixture until all ingredients are moistened. Spread in pan. Arrange pecan halves in rows (8 halves along long side and 6 halves across).Bake 28 to 30 minutes until a wooden pick inserted in center comes out clean. Cool pan on a wire rack.Cover and store overnight. Cut into squares with a sharp knife.

SAUTEED APPLE, CARROT, AND ONION SLAW WITH PECANS

Steps:

• In a 10- to 12-inch non-stick skillet sauté pecans in butter over moderately high heat, stirring, until golden and transfer with a slotted spoon to a small dish. Using the julienne blade of a hand-held slicing device or food processor cut apple, cored, and carrot into 1/8-inch julienne strips and add with onion to skillet. In the skillet sauté mixture over moderately high heat, stirring, 1 minute and stir in water, sugar, salt, and pepper to taste. Simmer slaw, covered, until carrot is just tender, 1 to 2 minutes.

CARROT-PECAN SQUARES

Steps:

• Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan or coat with non-stick spray.In a medium bowl, stir flour, cinnamon, nutmeg, cloves, baking soda, and salt set aside.In a large mixer bowl at medium speed, beat brown sugar and butter until fluffy. Beat in eggs. At low speed, beat in carrots, raisins, and chopped nuts until blended. Beat in flour mixture until all ingredients are moistened. Spread in pan. Arrange pecan halves in rows (8 halves along long side and 6 halves across).Bake 28 to 30 minutes until a wooden pick inserted in center comes out clean. Cool pan on a wire rack.Cover and store overnight. Cut into squares with a sharp knife.