Vanilla Pecan Sand Castle Recipes

VANILLA-PECAN SAND CASTLE

Steps:

• Mix 2 1/2 pints ice cream in an electric mixer on medium-high speed until smooth. Quickly spoon ice cream into a 5 1/2 cup (5 1/2-by-5-inch) sand-castle mold, filling completely. Smooth surface. Cover with plastic wrap. Freeze until set, at least 10 hours (or up to 3 days).
• Trim domed top from the chilled yellow butter cake to make it level. Cut cake in half horizontally. Place the bottom layer on a parchment-lined baking sheet. Mix remaining ice cream with the electric mixer until smooth.Working quickly, spread about 2 1/2 cups ice cream over bottom layer; top with second layer. Spread remaining ice cream over top and sides of assembled cake. Chill in freezer until set, at least 4 hours (or overnight).
• Process cookies to form fine crumbs. Mound crumbs on a serving platter, reserving 1/4 cup for garnish. Reserve 16 pecan halves for garnish; break remaining nuts into small pieces.
• Transfer assembled square cake to the platter, centering it on top of the crumbs. Dip castle mold into a bowl of lukewarm water for about 15 seconds, being careful not to let water reach the rim. Pat mold dry. Remove plastic wrap; unmold ice cream castle onto the center of cake.
• Working quickly, line edges of castle with pecan halves and pieces. Chill cake in freezer at least 1 hour (or up to 5). Just before serving, sprinkle reserved cookie crumbs over castle. Let stand at room temperature 5 minutes before cutting.

SAND CASTLE BROWNIE MIX

Steps:

• In a 1-qt. glass container, layer the first seven ingredients in order listed, packing well between each layer. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (4 cups total)., To prepare brownies: In a large bowl, whisk the eggs, oil and vanilla. Stir in brownie mix (batter will be thick). Spread into a greased 8-in. square baking pan. Bake at 350° for 27-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

YELLOW BUTTER CAKE FOR VANILLA-PECAN SAND CASTLE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square cake pan. Line bottom with parchment paper; butter parchment. Dust pan with flour, and tap out excess. Sift cake flour, sugar, baking powder, and salt together into the bowl of an electric mixer fitted with the paddle attachment.
• Add eggs, milk, and vanilla to flour mixture. Mix on low speed until almost combined. Mix in the melted butter. Raise speed to medium. Mix until smooth, about 30 seconds.
• Transfer batter to prepared pan. Bake until a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack. Run a knife around edges to loosen. Invert, and unmold onto wire rack. Peel off parchment. Flip cake; let cool completely. If using cake for the Vanilla-Pecan Sand Castle, wrap cake in plastic, and refrigerate until cold, up to 2 days (or freeze up to 1 week).

BROWN SUGAR PECAN BRITTLE

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
• Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.

HOMEMADE SANDCASTLES

Steps:

• In a saucepan, combine flour and sugar. Gradually add cold water; mix well. Cook and stir over low heat until mixture thickens to pudding consistency. , Place sand in a large pail; stir in flour mixture. When cool to the touch, mix together with your hands, adding more water if needed so that sand holds its shape. Firmly pack into molds. Invert on a flat surface; remove molds. , Let dry completely before handling. Depending on the humidity, this may take a few days., To create a centerpiece, weave rope between the sandcastles; fill in with sand, rocks and seashells., Editor's Note: The sand mixture will keep for weeks when stored in an airtight container.

AUNT RUTH'S PECAN SAND TARTS

Steps:

• Cream butter and sugar.
• Add vanilla and nuts.
• Add flour, 1 cup at a time.
• Shape into little thin rolls - cut in to little "fingers".
• Bake at 300 degrees for 10-12 minutes until bottoms start to barely brown.
• Let set on baking sheet for five minutes.
• When cool, roll in powdered sugar.

VANILLA PECAN PIE

Steps:

• Preheat oven to 350 degrees F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
• Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
• Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.

SPICED VANILLA PECANS

Steps:

• Note: If you don't have superfine sugar (in Britspeak: caster sugar) then you can whirl regular granulated sugar in the food processor for about 5 minutes.
• You can skip this and just use granulated sugar, but please make sure it dissolves completely before leaving the pecans to sit.
• In a large pot, boil the pecans in the water for 1 minute.
• Drain well.
• While they're still hot, toss them in a large bowl with the sugar, melted butter, corn syrup and vanilla extract.
• Mix well and let the nuts sit, covered, for at least 12 hours, up to 24 hours.
• Preheat the oven the 325 degrees F.
• Put the nuts on a cookie sheet (make sure it's rimmed so the nuts don't fall off).
• Bake the nuts for 30 minutes, stirring every 5 minutes.
• The nuts should brown nicely.
• I know, they are brown already, what I mean is that they should be a little darker, and crisp looking.
• However, they won't actually get crisp until they cool.
• Meanwhile, combine all the spices in a large bowl.
• The minute, the actual instant that the nuts are done, add them to the spices and toss them until they are well covered.
• Pat the nuts back down on the cookie sheet in a single layer, so they can cool without clumping together.
• Cool thoroughly, and store in an airtight container.