Pecanpiesundaes Recipes

CARAMEL PECAN SUNDAES

Steps:

• For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

PECAN PIE SUNDAES

Steps:

• Put a handful of cookie or graham cracker crumbles into a goblet or sundae bowl. Top with a scoop of the ice cream then add more crumbles and another scoop of ice cream. Take the metal lid off the dessert sauce and heat in microwave oven on high for 1 minute. Pour caramel sauce over the ice cream and top with whipped cream, nuts and a cherry.

PECAN PIE SUNDAE

Steps:

• Working quickly, scoop the rum raisin and chocolate chip ice cream on the pie, alternating flavors. Freeze the pie until the ice cream is firm, about 30 minutes
• Drizzle the chocolate shell over the ice cream. Sprinkle with the pecans. Freeze until the ice cream is very firm, about 1 hour.

PECAN DAINTIES

Steps:

• Beat the egg whites until they form a peak.
• Combine sugar and pecans.
• Add to egg whites.
• Drop with a teaspoon on a cookie sheet.
• Bake at 250 degrees for 30 minutes.
• After 30 minutes, turn the oven off.
• Leave the pecan dainties in the oven for 30 minutes.

PECAN CARAMEL SUNDAES- INA GARTEN

Steps:

• For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan.
• Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves.
• Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot!
• Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat.
• Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry.
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
• To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

PECAN SANDIES

Steps:

• In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. , Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.

PECAN SANDIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

BEST PECAN SANDIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.
• Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor.
• Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together.
• Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet.
• Bake in the preheated oven until golden around the edges, 12 to 15 minutes.

PECAN TASSIES

Steps:

• Make the crust: Heat oven to 350 degrees. In a large bowl, either by hand or with an electric mixer, beat together butter, cream cheese, sugar and salt until creamy. Beat in the flour just until combined and the dough begins to come together. Portion the dough into 24 1-inch balls (about a scant tablespoon each). Press each ball into a cup of a nonstick mini-muffin pan, spreading evenly over the bottom and 3/4 of the way up the sides, slightly higher if the cups are on the shallow side.
• Make the filling and bake: In a medium bowl, whisk together all of the filling ingredients. Add a heaping teaspoon of the filling to create a small mound in each cup, making sure to distribute the pecans evenly by stirring the filling every few scoops. Bake until the filling is set and the crust is golden brown, 20 to 25 minutes. Transfer to a wire rack to cool for 10 minutes, then remove the tassies from the tin to cool completely.