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Creamy Whiskey Mustard Sauce
Pantry American

Creamy Whiskey Mustard Sauce

Prep
2 min
Cook
5 min
Total
7 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Add chopped pecans and stir until fragrant, about 2 minutes. Remove saucepan from heat and transfer buttered pecans to a small dish.
  2. 2 Return saucepan to heat, pour in whiskey and allow the heat to burn off the alcohol. Add cream, Dijon mustard, and maple syrup; stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Add the chopped pecans back to the sauce, and serve immediately.

By thedailygourmet

Warm Apple Compote
Pantry American

Warm Apple Compote

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar.
  2. 2 Stir water, raisins, and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add whiskey, vanilla extract, and toasted pecans.

By theinnerlight

Swiss Chard and Pecan Pesto
Pantry American

Swiss Chard and Pecan Pesto

4.8

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat 2 teaspoons olive oil in a skillet over medium heat; cook and stir Swiss chard and garlic in hot oil until chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
  2. 2 Process basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add Swiss chard mixture and lemon juice to the food processor; continue pulsing until the mixture is puréed. Season with salt and pepper.

By MeghanO

Cranberry Sauce Extraordinaire
Pantry American

Cranberry Sauce Extraordinaire

4.9

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Bring water and sugar to a boil in a medium saucepan until sugar dissolves. Reduce heat and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until cranberries burst. Remove from heat, and let cool to room temperature.

By Leeza

Italian Sausage Bread
Italian

Italian Sausage Bread

3.3

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
  2. 2 Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
  3. 3 In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
  4. 4 Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

By HoneeBee

Fabulous Cilantro Pesto
Dinner Italian

Fabulous Cilantro Pesto

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain well.
  2. 2 Blend cilantro, nuts, Parmesan, garlic, vinegar, cayenne pepper, and salt in a food processor or blender. Add 1/4 cup olive oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.
  3. 3 Pour pesto into a small saucepan and cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.

By Gena Urias

Asparagus with Pecans and Parm
Dinner Italian

Asparagus with Pecans and Parm

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
  2. 2 Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
  3. 3 Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

By Carrie Causey

Pumpkin Pecan Biscotti
Dessert Italian

Pumpkin Pecan Biscotti

4.0

Prep
30 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
  2. 2 In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.
  3. 3 Bake in the preheated oven until lightly browned, 25 to 30 minutes.
  4. 4 Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.
  5. 5 Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.

By jowolf2

Best Italian Cream Cake
Dessert Italian

Best Italian Cream Cake

4.7

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  2. 2 Beat egg whites until they form stiff peaks.
  3. 3 In a large bowl, cream 1/2 cup butter and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
  4. 4 Bake cakes in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely, about 1 hour.
  5. 5 Combine cream cheese, 1/2 cup butter, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

By cyndi

Italian Fig Cookies
Dessert Italian

Italian Fig Cookies

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 To make the dough: Beat 3 cups of sugar and butter together in a medium bowl until light and fluffy. Add eggs, vanilla, and salt; mix well. Blend in flour and baking powder by hand, then knead dough until smooth and workable. Add enough milk to reach a soft, workable consistency. (This takes time and effort, but you'll know the dough is ready when it becomes smooth).
  2. 2 To make the filling: Place chopped figs, raisins, chopped orange, and chopped apple in a food processor; pulse until the mixture is finely chopped but still has texture. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. Transfer to a bowl and stir in chopped pecans, ½ cup sugar, and cinnamon, then knead everything together by hand until combined. The mixture will be sticky.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  4. 4 Roll out a portion of the dough into a thin sheet on a lightly floured surface. Spoon a line of fig mixture down the center. Dampen the edges of the dough with water and fold over the filling, sealing fig filling inside. Cut the filled strip into 2-inch pieces or to your desired length. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Arrange cookies on prepared baking sheets; repeat with remaining dough and filling.
  5. 5 Bake cookies in the preheated oven until edges are golden brown, about 10 to 15 minutes. Cool on baking sheet briefly before transferring to a wire rack to cool completely.

By Mary Jo

Italian Creme Layer Cake
Dessert Italian

Italian Creme Layer Cake

4.6

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
  2. 2 In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
  3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
  4. 4 Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  5. 5 To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

By Barbara

Chocolate Italian Cream Cake
Dessert Italian

Chocolate Italian Cream Cake

4.6

Prep
45 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans.
  2. 2 Make the cake: Cream butter, shortening, and sugar together. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
  3. 3 Sift flour, baking soda, and cocoa together. Add flour mixture to butter mixture in batches, alternating with buttermilk, beginning and ending with dry ingredients. Stir in coconut and pecans.
  4. 4 Beat egg whites in a separate bowl until stiff peaks form; fold into the batter. Pour batter into the prepared cake pans.
  5. 5 Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintutes.
  6. 6 While the cakes are cooling, make the frosting: Sift confectioner's sugar and cocoa together.
  7. 7 Beat cream cheese and butter until creamy. Mix in confectioners' sugar mixture, a little at a time, until well-combined. Mix in pecans and vanilla.
  8. 8 Remove cooled cakes from the pans. Frost the top of each layer, then stack and frost the sides.

By MARBALET

Italian Christmas Cream Cake
Dessert Italian

Italian Christmas Cream Cake

4.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper.
  2. 2 Spread coconut flakes thinly over a microwave-safe plate. Microwave on high until lightly browned, stirring every 30 seconds, 2 to 3 minutes total.
  3. 3 Place coconut in a blender and grind into a fine powder.
  4. 4 Combine coconut powder, buttermilk, and vanilla extract in a bowl. Combine cake flour, baking powder, salt, and baking soda in a separate bowl.
  5. 5 Beat sugar, butter, and shortening until fluffy.
  6. 6 Add eggs, one at a time.
  7. 7 Add flour mixture alternately with coconut-buttermilk mixture, mixing between additions. Mix in pecans.
  8. 8 Divide batter between the pans.
  9. 9 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 28 to 32 minutes. Cool cakes in pans for 10 minutes.
  10. 10 Remove cakes from pans and cool on wire racks, at least 20 minutes.
  11. 11 Meanwhile, beat powdered sugar and butter until fluffy. Mix in cream of coconut, vanilla extract, and salt. Add cream cheese; beat until well combined.
  12. 12 Place 1 cooled cake on a serving platter and spread frosting all over.
  13. 13 Place the other cake on top; coat with remaining frosting.
  14. 14 Press remaining pecans around and on top of the cake to garnish.

By Yoly

Italian Wedding Cake
Dessert Italian

Italian Wedding Cake

4.7

Prep
60 min
Cook
35 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
  2. 2 In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
  3. 3 Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  4. 4 To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

By BOSQUE

Italian Fig Cookies (Cuccidati)
Dessert Italian

Italian Fig Cookies (Cuccidati)

4.9

Prep
60 min
Cook
25 min
Total
585 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 To make the filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
  3. 3 Use a vegetable peeler to peel orange zest into the empty food processor. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
  4. 4 Add fig mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
  5. 5 To make the dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
  6. 6 Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
  7. 7 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
  8. 8 Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2 ½- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to prepared baking sheet; repeat with remaining dough and filling.
  9. 9 Bake in batches in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely.
  10. 10 Meanwhile, prepare the icing: Whisk powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
  11. 11 Dip each cooled cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

By Nicole McLaughlin

Buttery Crunch Crust

Buttery Crunch Crust

4.6

Prep
10 min
Cook
15 min
Total
25 min

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

Pecan Nut Crust
Dessert

Pecan Nut Crust

4.7

Prep
Cook
Total

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

Kahlua Brie
Appetizer

Kahlua Brie

4.4

Prep
10 min
Cook
5 min
Total
15 min

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

Chocolate Covered Pecans
Dessert

Chocolate Covered Pecans

3.2

Prep
5 min
Cook
5 min
Total
20 min

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

Low-Carb Pie Crust

Low-Carb Pie Crust

Prep
5 min
Cook
15 min
Total
20 min

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

Spinach Salad with Peaches and Pecans
Lunch American

Spinach Salad with Peaches and Pecans

4.7

Prep
10 min
Cook
10 min
Total
20 min

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

Nanny's Grape Salad
Lunch

Nanny's Grape Salad

4.7

Prep
15 min
Cook
5 min
Total
20 min

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

Zucchini and Pecan Saute
Dinner

Zucchini and Pecan Saute

4.1

Prep
5 min
Cook
10 min
Total
15 min

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

Rolo Pretzel Turtles
Snack American

Rolo Pretzel Turtles

4.8

Prep
10 min
Cook
5 min
Total
15 min

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

Overnight Bubble Bread
Breakfast

Overnight Bubble Bread

4.6

Prep
5 min
Cook
20 min
Total
35 min

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

Paleo Candied Hot Roasted Pecan Bits
Appetizer

Paleo Candied Hot Roasted Pecan Bits

5.0

Prep
20 min
Cook
60 min
Total
80 min

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