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
• 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
• 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
• 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
• 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
• brown sugar
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spread pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
3. 3 Pulse brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

By Carrie Mae

Ingredients

• ✓ pecan
• ✓ pecan
• cream cheese
• cheddar cheese
• ranch dressing mix

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cream cheese, Cheddar cheese, and dressing mix together in a large bowl; form mixture into one large ball or two smaller balls.
3. 3 Roll in chopped pecans to coat surface.
4. 4 Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

By Allrecipes

Ingredients

• ✓ pecan
• peach half
• brown sugar
• cinnamon

Instructions

1. 1 Set an oven rack about 3 inches from the heat source and preheat the oven's broiler.
2. 2 Arrange peach halves, cut-sides up, in a shallow baking dish. Combine brown sugar, pecans, and cinnamon in a small dish; sprinkle over peaches.
3. 3 Cook in the preheated broiler until topping is browned, 2 to 3 minutes.

By KERAKAY

Ingredients

• ✓ pecan
• white vinegar
• egg white
• salt
• sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3
3. 3 Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30
4. 4 Add egg whites to the vinegar. Read John 10:10-11
5. 5 Sprinkle salt into the egg whites. Read Luke 23:27
6. 6 So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3.
7. 7 Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60.
8. 8 Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66.
9. 9 Go to bed. Read John 16:20 and 22.
10. 10 In the morning open the oven and take out the cookies. Read Matthew 28:1-9.

By Sonia

Ingredients

• ✓ pecan
• cheddar cheese
• green onion
• mayonnaise
• raspberry jalapeno jelly

Instructions

1. 1 Place pecans in the bowl of a food processor; pulse until very finely ground.
2. 2 Combine pecans, Cheddar cheese, green onions, and mayonnaise in a large bowl until mixture holds together; shape into a ball. Transfer to a serving platter; top with jelly.

By Rose Mary

Ingredients

• ✓ pecan
• chocolate chip
• caramel
• water
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange pecans on a baking sheet.
3. 3 Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
4. 4 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
5. 5 Line a baking sheet with aluminum foil; grease with butter.
6. 6 Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
7. 7 Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
8. 8 Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.

By AnastasiaLS1

Ingredients

• ✓ pecan
• white sugar
• water
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with aluminum foil or parchment paper.
2. 2 Combine sugar, water, and cayenne pepper in a saucepan over medium heat; stir. Bring to a boil; boil 2 minutes. Off heat, gently stir in pecans until evenly coated and sugar mixture begins to thicken. Transfer pecans to the prepared baking pan; spread until even.
3. 3 Bake in the preheated oven until browned, about 15 minutes. Cool nuts. Transfer to a resealable plastic bag; gently toss to remove any excess glaze. Serve warm or store in an airtight container.

By FAIRUZAH

Ingredients

• ✓ pecan
• graham cracker
• margarine
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Break each graham cracker into 4 equal pieces, creating 48 total; arrange closely together on a baking sheet.
3. 3 Melt margarine in a heavy sauepan over medium heat. Add brown sugar; cook and stir until boiling and frothy, then boil 2 minutes more, stirring constantly. Off heat, fold in pecans; pour over graham crackers, spreading evenly.
4. 4 Bake in the preheated oven until caramel mixture has baked into graham crackers, 8 to 10 minutes. Immediately transfer bars to a sheet of aluminum foil.

By Mary Smith

Ingredients

• ✓ pecan
• peach
• brown sugar
• sour cream

Instructions

1. 1 Place peach slices in a small serving bowl; sprinkle with brown sugar and top with sour cream and pecans.

By Mandy Hood

Ingredients

• ✓ pecan
• baby salad green
• cherry
• parmesan cheese
• balsamic vinaigrette salad dressing

Instructions

1. 1 Mix baby salad greens, pecans, dried cherries, and Parmesan cheese in a large bowl. Drizzle vinaigrette over the salad; toss to coat evenly.

By Cathy Gonzales

Ingredients

• ✓ pecan
• goat cheese
• honey
• cinnamon
• rosemary

Instructions

1. 1 Divide goat cheese into 12 equal portions; roll each into a ball.
2. 2 Combine pecans and cinnamon in a bowl. Roll cheese balls in pecan mixture until covered. Gently pat balls into patties; transfer to a serving plate.
3. 3 Drizzle honey over patties; sprinkle rosemary on top. Serve immediately.

By Raelee's recipes

Ingredients

• ✓ pecan
• cherry pie filling
• white cake mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle chopped pecans evenly on top.
3. 3 Bake in the preheated oven until fruit is bubbling and dump cake is golden brown on top, 35 to 40 minutes.

By hhuffman4

Ingredients

• ✓ pecan
• cream cheese
• ranch dressing mix
• cheddar cheese

Instructions

1. 1 Mash cream cheese in a medium sized bowl. Mix dressing mix and Cheddar cheese into cream cheese. Shape the mixture into a ball. Roll the cheese ball in the chopped nuts. Refrigerate covered until ready to serve.

By EXPLORE725

Ingredients

• ✓ pecan
• egg white
• white sugar
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
3. 3 Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
4. 4 Bake in the preheated oven until fragrant and crisp, about 25 minutes.

By Erin

Ingredients

• ✓ pecan
• pineapple
• miniature marshmallow
• pistachio pudding mix
• whipped topping

Instructions

1. 1 Mix pineapple, marshmallows, pudding mix, and pecans together in a bowl; fold in whipped topping. Refrigerate salad until chilled and thickened, about 1 hour.

By sandysue

Ingredients

• ✓ pecan
• cooking spray
• caramel
• semisweet chocolate chip
• shortening

Instructions

1. 1 Gather ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with aluminum foil and spray with nonstick spray.
2. 2 Arrange 3 pecan halves in a "Y" shape on the prepared cookie sheet. Place 1 caramel candy in the center of the "Y". Repeat with remaining pecans and caramels.
3. 3 Bake in the preheated oven just until caramel is melted, about 8 to 10 minutes.
4. 4 Meanwhile, heat chocolate chips and shortening in a saucepan over low heat until chocolate is melted.
5. 5 Spoon chocolate over candies and refrigerate until set, about 30 minutes.

By MARBALET