Pecan Indulgence Recipes

PECAN INDULGENCE

Pecan Indulgence image

Provided by Molly O'Neill

Categories dessert

Time 2h

Yield Eight to ten servings

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into 1-inch pieces
1 egg yolk, beaten with 1 tablespoon water
1/3 cup sugar
1/4 teaspoon salt
2 egg whites
2 tablespoons water
2 cups pecan halves
3 eggs
3/4 cup light corn syrup
3/4 cup dark brown sugar
4 tablespoons unsalted butter, melted
1 tablespoon bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans

Steps:

To make crust, place flour, salt and butter in a food processor and pulse until mixture resembles coarse meal. Add yolk mixture and process just until dough comes together. Wrap in plastic and refrigerate.
To make pecans, preheat oven to 225 degrees. Mix sugar and salt in a bowl. In another bowl, whisk together egg whites and water until frothy. Toss pecans in the egg white mixture to coat well. Drain, then toss in the sugar mixture, coating well. Place on a baking sheet and bake until dry, about 1 hour, stirring every 15 minutes.
To make the filling, whisk together the eggs, corn syrup and brown sugar. Whisk in the butter, bourbon, vanilla and salt. Stir in the chopped pecans.
Preheat the oven to 400 degrees. Roll the dough out to just fit a 10-inch quiche dish and line the dish with the dough. Pour in the filling. Top with the sugared pecans. Bake for 15 minutes. Lower the temperature to 350 degrees and bake just until the filling is set, about 20 minutes longer. Place on a rack to cool. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 24 grams, Carbohydrate 51 grams, Fat 38 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 282 milligrams, Sugar 38 grams, TransFat 1 gram

BRANDY PECAN CHOCOLATE INDULGENCE

Brandy Pecan Chocolate Indulgence image

This is definitely an Indulgence. If you like fudgy brownies and chocolate cake you will love this recipe. Baked in a 9x9 square pan it rises like a cake but has the texture of a fudge brownie. The best of both worlds. Edited: This is a RSC#11 Contest entry. I inadvertently left off an important ingredient. Baking Powder. Edited to add. This is a kid and family pleaser recipe, you gotta try it. Best made the night before as the flavors develop somehow overnight making an extraordinary brownie! ;)

Provided by Vseward Chef-V

Categories Dessert

Time 40m

Yield 12-15 serving(s)

Number Of Ingredients 16

Ingredients

2 cups brown sugar
3/4 cup unsalted butter, room temp (1 1/2 sticks)
2 eggs
2 teaspoons vanilla extract
2 tablespoons brandy
2 tablespoons 2% low-fat milk
2 cups all-purpose flour
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups pecans, chopped
1 1/4 cups semi-sweet chocolate chips
2 tablespoons butter
1 cup powdered sugar
1 teaspoon brandy
4 -5 teaspoons milk

Steps:

Preheat oven 350°F.
Grease or spray with non-stick cooking spray a 9 x 9 baking pan.
Cream sugar and butter until fluffy.
Combine eggs, vanilla, brandy and add to butter mixture.
Combine flour, baking powder, salt and cocoa powder and add to butter mixture one addition at a time. Add milk. Batter will be thick.
Stir in pecans and chocolate chips.
Spread batter evenly into prepared pan.
Bake 40 - 45 minutes.
Two Ways to top it:.
While hot, pour 1/2 cup semi-sweet chocolate chips on top, spread after a minute to make a thin chocolate topping, add additional pecans if desired.
OR GLAZE:.
Heat butter in medium saucepan over medium heat until melted. Cool for 2 minutes, add powdered sugar, brandy and milk and beat until smooth.
Drizzle top of cooled cake.

Nutrition Facts : Calories 561, Fat 28.1, SaturatedFat 12.8, Cholesterol 71.3, Sodium 154.7, Carbohydrate 75.2, Fiber 3, Sugar 55.4, Protein 5.4

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