Pecan Squares Paula Deen Recipes

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PECAN SQUARES-PAULA DEEN



Pecan Squares-Paula Deen image

I haven't tried these yet but they sound so good! I found this recipe in Paula's book Paula Deen Celebrates. Here is her description of the recipe: "This is an old-fashioned boiled cookie. I cut these into very tiny pieces, as they are very sweet, like a praline."

Provided by HeathersKitchen

Categories     Bar Cookie

Time 6h30m

Yield 48 serving(s)

Number Of Ingredients 6

4 eggs
1 lb light brown sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 cups pecans, chopped

Steps:

  • Preheat oven to 350°F.
  • Spray a 9x13 pan with cooking spray and dust with flour.
  • In a medium bowl, beat the eggs with a whisk.
  • Stir in the brown sugar until smooth.
  • Pour into the top of a double boiler.
  • Cook the mixture over simmering water for 20 minutes, stirring constantly, until it reaches the soft boil stage on a candy thermometer, 240 degrees.
  • Let cool for 5 minutes.
  • Sift the flour and baking powder together then stir it into the cooked mixture.
  • Add vanilla and pecans.
  • Pour the batter into the prepared pan and place the pan in the oven.
  • Bake for 12 minutes.
  • Allow to cool completely in the pan before cutting into pieces.
  • Store in the refrigerator in an airtight container.

Nutrition Facts : Calories 79.8, Fat 2.9, SaturatedFat 0.3, Cholesterol 17.6, Sodium 13.4, Carbohydrate 12.7, Fiber 0.4, Sugar 9.3, Protein 1.2

PECAN SQUARES



Pecan Squares image

We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 20 large squares

Number Of Ingredients 14

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
  • For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

PAULA DEEN'S PECAN DREAMS



Paula Deen's Pecan Dreams image

Make and share this Paula Deen's Pecan Dreams recipe from Food.com.

Provided by Juenessa

Categories     Bar Cookie

Time 45m

Yield 25 small squares

Number Of Ingredients 8

1 1/2 cups confectioners' sugar
1 cup all-purpose flour
1 (8 ounce) package cream cheese, at room temperature
1/2 cup butter, at room temperature
1 cup chopped pecans
1 cup heavy cream
2 tablespoons granulated sugar
1 cup heath bits o' brickle toffee pieces

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly grease a 9-inch square pan.
  • Stir together confectioners' sugar and flour in a bowl.
  • Using a pastry cutter or fork, cut cream cheese and butter into flour mixture until crumbly.
  • Press mixture into prepared pan, distributing evenly.
  • Pour nuts over mixture and press into dough.
  • Bake for 30 minutes.
  • Remove from oven and cool completely.
  • For topping, whip cream and granulated sugar together with a hand-held electric mixer until stiff; fold in almond toffee bits.
  • Spread over cake.
  • Cut into squares.
  • Store in refrigerator.

Nutrition Facts : Calories 177.3, Fat 13.6, SaturatedFat 6.8, Cholesterol 32.8, Sodium 56.8, Carbohydrate 13.1, Fiber 0.6, Sugar 8.3, Protein 1.8

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