Type what you have

Ingredients

• ✓ pecan
• all-purpose flour
• baking powder
• baking soda
• salt
• cranberry
• orange zest
• sugar
• margarine
• egg
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a large bowl. Stir in cranberries, pecans, and zest. Set aside.
3. 3 Beat sugar, butter, and egg together in another large bowl until smooth. Stir in orange juice.
4. 4 Beat in flour mixture until just moist. Pour into prepared pan.
5. 5 Bake in the preheated oven until bread springs back when lightly touched, about 1 hour. Let stand 10 minutes; turn out onto a wire rack to cool completely.

By Carol

Ingredients

• ✓ pecan
• cooking spray
• all-purpose flour
• baking soda
• baking powder
• salt
• banana
• sugar
• butter
• egg
• lemon juice
• vanilla extract
• coconut extract

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spread pecans onto a rimmed baking sheet.
2. 2 Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch pecans carefully as they bake, as they burn quickly. Remove from the oven and cool to room temperature, about 15 minutes.
3. 3 Increase the oven temperature to 350 degrees F (175 degrees C). Spray two 4-compartment mini loaf pans with cooking spray.
4. 4 Combine toasted pecans, flour, baking soda, baking powder, and salt in a bowl.
5. 5 Mix bananas, sugar, butter, eggs, lemon juice, vanilla, and coconut extract in a large bowl with a fork or an electric mixer on low speed. Stir in flour mixture until incorporated. Pour batter into the prepared loaf pans, filling each one about 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in the pans for 5 minutes before turning out onto a rack to finish cooling.

By atlantasassybelle

Ingredients

• ✓ pecan
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• sugar
• egg
• vegetable oil
• zucchini
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 Sift flour, baking soda, baking powder, salt, and cinnamon together in a medium bowl. Set aside.
3. 3 Beat sugar and eggs together in a large bowl until light and fluffy, about 10 minutes. Gradually add oil; beat 2 minutes more. Mix in zucchini, pecans, and lemon extract. Fold in flour mixture until just combined; do not overmix. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.

By Phyllis Province

Ingredients

• ✓ pecan
• ✓ pecan
• cooking spray
• spelt flour
• cinnamon
• baking powder
• baking soda
• kosher salt
• egg
• sour cream
• applesauce
• maple syrup
• vanilla extract
• banana

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8 1/2x4 1/2-inch loaf pan with cooking spray and set aside.
2. 2 Combine spelt flour, cinnamon, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
3. 3 Beat eggs in a large bowl until light yellow in color. Stir in sour cream, applesauce, maple syrup, and vanilla extract. Mash 2 bananas and add to the egg mixture. Dice remaining bananas and add to the bowl. Stir in 1 cup pecans. Pour flour mixture into the bowl with the egg-banana mixture and and stir just until flour is incorporated; do not over mix.
4. 4 Pour batter into the prepared loaf pan and sprinkle 2 tablespoons pecans on top.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes.
6. 6 Place pan on a rack to cool, about 10 minutes. Turn loaf out onto the rack to cool completely.

By Bibi

Ingredients

• ✓ pecan
• all-purpose flour
• cinnamon
• salt
• baking soda
• baking powder
• white sugar
• vegetable oil
• egg
• zucchini
• applesauce
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
2. 2 Whisk flour, cinnamon, salt, baking soda, and baking powder together in a bowl. Set aside.
3. 3 Combine sugar, oil, and eggs in a separate bowl; stir in zucchini, applesauce, and vanilla extract until well combined. Stir in flour mixture until incorporated; stir in pecans. Divide batter between the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool slightly before slicing.

By Maria

Ingredients

• ✓ pecan
• all-purpose flour
• baking soda
• pumpkin pie spice
• salt
• baking powder
• raisin
• sugar
• butter
• pumpkin puree
• egg
• orange juice
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
2. 2 Sift flour, baking powder, pumpkin pie spice, salt, and baking soda together in a large bowl. Toss raisins and pecans with 1 tablespoon flour mixture in a separate bowl; set aside.
3. 3 Beat sugar and butter together in a large bowl with an electric mixer until fluffy. Add pumpkin purée, eggs, orange juice, and vanilla extract; beat until well combined. Slowly add flour mixture; blend thoroughly. Fold in raisins and pecans.
4. 4 Divide batter evenly between the prepared pans.
5. 5 Bake in the preheated oven until firm and tops spring back when lightly pressed, 30 to 40 minutes. Cool completely on wire racks before serving.

By Nelena Brown

Ingredients

• ✓ pecan
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• allspice
• butter
• white sugar
• egg
• avocado
• buttermilk
• raisin
• orange zest

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. 2 Sift flour, baking soda, baking powder, salt, cinnamon, and allspice together in a large bowl; set aside.
3. 3 Beat sugar and butter together in a separate bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then mix in mashed avocado.
4. 4 Stir in flour mixture alternately with buttermilk until just mixed. Fold in chopped pecans, raisins, and orange zest.
5. 5 Divide batter evenly between the two loaf pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Allow loaves to cool in pan for at least 20 minutes before removing.

By Michelle

Ingredients

• ✓ pecan
• vegetable oil
• cardamom
• nutmeg
• cinnamon
• almond extract
• vanilla extract
• brown sugar
• salt
• active dry yeast
• white sugar
• all-purpose flour
• flax seed
• water
• water
• vegetable oil
• almond milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking pan.
2. 2 Heat almond milk over medium heat until frothy, about 5 minutes. Remove from heat and stir in 2 tablespoons vegetable oil. Cool until milk is lukewarm.
3. 3 Stir 1/4 cup plus 3 tablespoons warm water and ground flax together in a measuring cup.
4. 4 Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture and water mixture; mix well. Stir in remaining flour 1/2 cup at a time until dough comes together.
5. 5 Turn dough out onto a lightly floured surface and knead until smooth and springy, 5 to 7 minutes. Return dough to the bowl and cover with a damp cloth. Place on top of the oven and let rest for 10 to 20 minutes.
6. 6 Mix brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, and cardamom together in a bowl. Stir in 3 tablespoons vegetable oil.
7. 7 Return dough to the floured surface and roll into a large rectangle. Spread the brown sugar mixture onto the dough. Sprinkle pecans on top. Roll the dough along the longer side of the rectangle. Use a length of thread to cut the dough into 1 1/2-inch segments. Place into the prepared baking pan swirl-side up.
8. 8 Cover baking pan with a damp cloth and place on top of the oven. Let rise for 30 to 40 minutes. Remove cloth.
9. 9 Bake until rolls are golden brown, about 30 minutes.

By Lorin Renee

Ingredients

• ✓ pecan
• vanilla extract
• sour cream
• milk
• egg
• salt
• allspice
• nutmeg
• cinnamon
• baking powder
• oat
• all-purpose flour
• butter
• white sugar
• water
• butternut squash
• cooking spray

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
2. 2 Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
3. 3 Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
4. 4 Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
5. 5 Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
6. 6 Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
7. 7 Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

By KP

Ingredients

• ✓ pecan
• coconut oil
• salt
• cinnamon
• all-purpose flour
• rolled oat
• vanilla extract
• applesauce
• maple syrup
• pumpkin puree
• salt
• pumpkin pie spice
• baking soda
• baking powder
• all-purpose flour
• white vinegar
• almond milk
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
2. 2 Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
3. 3 Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
4. 4 Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
5. 5 Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
6. 6 Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
7. 7 Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
8. 8 Let cool for a few minutes before removing from the tins.

By thedailygourmet

Ingredients

• ✓ pecan
• butter
• button mushroom
• onion
• garlic
• butter
• water
• couscous
• sun-dried tomato pesto
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Spread the pecan pieces onto a baking sheet and place in a cold oven.
2. 2 Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
4. 4 Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.

By MRSKNIGHT

Ingredients

• ✓ pecan
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine. Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.
3. 3 Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.

By Sara

Ingredients

• ✓ pecan
• cinnamon
• white sugar
• butter

Instructions

1. 1 Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
2. 2 Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
3. 3 Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

By Julie Pastore

Ingredients

• ✓ pecan
• brie cheese
• coffee-flavored liqueur
• brown sugar

Instructions

1. 1 Spread pecans onto a microwave-safe plate; heat in microwave, stirring every 2 minutes, until pecans are fragrant and lightly toasted, 4 to 6 minutes.
2. 2 Place Brie cheese on a microwave-safe plate.
3. 3 Stir pecans, coffee-flavored liqueur, and brown sugar together in a bowl; spread on top of Brie cheese.
4. 4 Heat Brie cheese mixture in the microwave until softened, 1 1/2 to 2 minutes.

By Laine's Cheesecakes

Ingredients

• ✓ pecan
• semi-sweet chocolate chip
• heavy cream

Instructions

1. 1 Line a cookie sheet with wax paper; set aside.
2. 2 Combine chocolate chips and cream in a medium metal bowl; set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat.
3. 3 Stir pecan halves into melted chocolate mixture until completely coated. Use a slotted spoon to remove a few pecans at a time onto the prepared cookie sheet. Separate pecans so they don't stick together. Place in the refrigerator until set, about 10 minutes.

By Goldielocks164

Ingredients

• ✓ pecan
• butter
• brown sugar substitute
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
3. 3 Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.

By Drew Johnson

Ingredients

• ✓ pecan
• peach
• baby spinach
• poppyseed salad dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange pecans on a baking sheet in a single layer.
3. 3 Toast in the preheated oven until pecans just begin to darken, 7 to 10 minutes. Set aside to cool.
4. 4 Slice peaches into bite-sized segments.
5. 5 Combine peaches, spinach, and toasted pecans in a large bowl; toss with desired amount of dressing until evenly coated.

By Robin Durawa

Ingredients

• ✓ pecan
• white sugar
• cream cheese
• vanilla extract
• red seedless grape

Instructions

1. 1 Place pecans in a skillet over medium-low heat; cook and stir until pecans are toasted and fragrant, 3 to 5 minutes. Remove from heat and pour into a heatproof bowl; stir to prevent nuts from overcooking.
2. 2 Beat sugar, cream cheese, and vanilla extract together with an electric mixer in a bowl until smooth. Fold in pecans and grapes. Stir gently until grapes are coated.

By DEERING91

Ingredients

• ✓ pecan
• butter
• zucchini
• parmesan cheese

Instructions

1. 1 In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
2. 2 Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

By luckyglenn1

Ingredients

• ✓ pecan
• pretzel
• chocolate-covered caramel candy

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
2. 2 Arrange pretzels in a single layer on the prepared cookie sheet. Place one caramel candy on top of each pretzel.
3. 3 Bake in the preheated oven until caramels soften, about 4 minutes.
4. 4 Remove from the oven and immediately press a pecan half into each warm caramel.
5. 5 Cool completely before serving.

By Cacki

Ingredients

• ✓ pecan
• dinner roll
• butterscotch pudding mix
• butter
• brown sugar

Instructions

1. 1 Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
2. 2 Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
3. 3 In the morning, preheat oven to 350 degrees F (175 degrees C).
4. 4 Bake for 20 to 30 minutes, until golden brown.

By KEMom

Ingredients

• ✓ pecan
• bacon drippings
• coconut palm sugar
• salt
• cayenne pepper

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Put pecans in a resealable bag and pound into small pieces.
3. 3 Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl. Add pecans to the bowl and stir to coat using a spatula. Spread coated pecan pieces onto a rimmed baking sheet.
4. 4 Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour. Cool to room temperature and stir in an air-tight container.

By Anastasia Daleiden

Ingredients

• ✓ pecan
• white sugar
• butter
• flour
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Combine all ingredients in a skillet, stirring over medium heat until blended. Keep mixture warm. (Mixture will be thin).
3. 3 Drop by teaspoonfuls about 3 inches apart on a well-greased cookie sheet. (No more than four or six cookies per sheet). Bake for five minutes then cool on the cookie sheet for one minute.
4. 4 Quickly remove each cookie with spatula and curl around handle of wooden spoon. If cookies get too brittle to curl, return to oven for a minute to soften. To keep crisp, store airtight.

By Rosina

Ingredients

• ✓ pecan
• butter
• brown sugar
• nutmeg

Instructions

1. 1 Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
2. 2 To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
3. 3 To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

By MsMarilyn

Ingredients

• ✓ pecan
• butter
• salt

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
3. 3 Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
4. 4 Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.

By Joyce

Ingredients

• ✓ pecan
• egg white
• white sugar
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.

By Kirsten Chepeus

Ingredients

• ✓ pecan
• bacon
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange bacon on the prepared baking sheet in a single layer; the edges can touch or slightly overlap. Sprinkle brown sugar generously over top, then sprinkle with pecans.
3. 3 Bake in the preheated oven until browned and glazed, 10 to 15 minutes.

By Angela

Ingredients

• ✓ pecan
• cream cheese
• tuna
• onion

Instructions

1. 1 Blend cream cheese, tuna, 1/2 of the pecans, and onion in a bowl. Shape into a ball or loaf, then coat with remaining pecans. Refrigerate until serving.

By Glenda Shane

Ingredients

• ✓ pecan
• prune
• white sugar
• cinnamon
• clove
• lime juice

Instructions

1. 1 Chop pecans and prunes together in a blender or food processor, stir in the sugar, cinnamon, cloves and lime juice. Use as a filling for cookies or pastries.

By Sara

Ingredients

• ✓ pecan
• egg white
• brown sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2. 2 Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
3. 3 Bake until browned, approximately 10 to 15 minutes.

By AUMECHE96