BUTTER PECAN CAKE
FOR THE CAKE
1 (15 oz) box Butter Pecan Cake Mix
1 (16 oz) tub Coconut Pecan Frosting
3/4 cup oil
1 cup water
1/2 cup chopped pecans
FOR THE SAUCE:
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
1/2 cup chopped pecans (optional)
Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray. I know I say this all the time but it bears repeating for the new cooks out there, I love the nonstick spray that has flour in it for baking.
In a medium bowl (or your stand mixer bowl), combine all the cake ingredients except for the chopped pecans. Don’t forget to add the tub of coconut pecan frosting. That goes into the cake batter too! I just dump it all in there then let the mixer do the work.
Once it’s all combined, stir in 1/2 cup chopped pecans.
Pour batter into greased baking dish.
Bake for 40 minutes.
Oven times vary but cake should spring back to the touch and be golden brown.
Or insert a toothpick into the middle it should come out clean.
For the sauce: In a small pot over medium heat, melt 2 tbsp. Butter.
Pour in can of sweetened condensed milk with the melted butter and stir.
Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans.
Stir again then take off heat.
Then spoon this deliciously yummy sauce over individual slices of cake.
You can also make this in a bundt pan. Bake for about 50 minutes.
From : The Country Cook
Alaska Salmon Pecan Recipe
- 3 tablespoons Dijon mustard
- 3 tablespoons butter, melted
- 5 teaspoons honey
- 1/2 cup fresh bread crumbs
- 1/2 cup finely chopped pecans
- 3 teaspoons chopped fresh parsley
- 6 (4 ounce) fillets salmon
- salt and pepper to taste
- 6 lemon wedges
- Heat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
- Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
- Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Pecan Sweet Buns
Ingredients 12 servings
- 2 tablespoons granulated sugar
3 tablespoons butter, melted
- ¼ cup packed light brown sugar
- ¼ cup brown rice syrup or light corn syrup
- 1 cup chopped fresh cranberries (see Tips)
- ⅓ cup chopped pecans
- 1½ teaspoons ground cinnamon, divided
- 1 cup white whole-wheat flour (see Tips)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons cold butter, cut into pieces
- 1 cup cold buttermilk
- 2 tablespoons canola oil
- Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
- Combine melted butter, brown sugar, brown rice syrup (or corn syrup), cranberries, pecans and 1 teaspoon cinnamon in a small bowl. Divide among the muffin cups, spreading about 1 tablespoon in the bottom of each.
- Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, salt, baking soda and the remaining ½ teaspoon cinnamon in a large bowl. Add cold butter and, using two knives (or your fingertips), cut (or crumble) the butter until it’s the size of small peas. Drizzle with buttermilk and oil; stir just until combined. Spoon the batter on top of the cranberry mixture, using about 2 tablespoons for each.
- Bake rolls until lightly brown around the edges, 18 to 20 minutes. Cool in the pan for 10 minutes, then run a knife around the edges of each to loosen. Place a large serving tray over the pan and invert the rolls onto it. Spoon any topping left in the pan onto the rolls. Serve warm.
- Make Ahead Tip: Refrigerate topping (Step 2) and dough (Step 3) in separate containers for up to 1 day.
Now enjoy these scrumptious pecan sweet buns!
Recipe for Pralines
- 1 1/2 cups sugar
- 1 1/2 cups firmly packed brown sugar
- 1 cup evaporated milk
- 1/4 cup butter or margarine
- 2 cups pecan halves, toasted
- 1 teaspoon vanilla extract
How to Make It
Bring sugars and milk to a boil in a Dutch oven, stirring often. Cook over medium heat, stirring often, 11 minutes or until a candy thermometer registers 228° (thread stage).
Stir in butter and pecans; cook, stirring constantly, until candy thermometer registers 236° (soft ball stage).
Remove from heat; stir in vanilla. Beat with a wooden spoon 1 to 2 minutes or just until mixture begins to thicken. Quickly drop by heaping tablespoonfuls onto buttered wax paper or parchment paper; let stand until firm.
Preheat oven to 400°.
Stir together 1 1⁄2 cups (6 oz.) freshly shredded Parmesan cheese and 3⁄4 cup finely chopped toasted pecans in a small bowl.
Spoon cheese mixture by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets, forming mounds.
Flatten each into a 2-inch round, creating an even thickness.
Bake 7 to 10 minutes or until golden brown.
Transfer to a wire rack, and let cool 15 minutes or until crisp.
Store between layers of wax paper in an airtight container up to 3 days.
Salted Caramel Pecan Oatmeal Fudge Bars
Prep time 15 mins
Cook time 25 mins
Total time 40 mins
- 1 cup butter, softened
- 2 eggs
- 2 cups brown sugar
- ⅓ cup milk or half n’ half
- 2 teaspoons vanilla
- 2½ cups flour
- 1 teaspoon salt
- 3 cups old fashioned rolled oats
- 2 cups semi sweet chocolate chips
- 1 can sweetened condensed milk
- 2 cups caramels
- ⅓ cup heavy cream
- 1 teaspoon coarse sea salt
- ¼ cup Chopped pecans
- Preheat oven to 350 degrees. Line a 9×13 inch pan with foil and grease with cooking spray.
- Cream together butter and sugar until light and fluffy. Add eggs, vanilla, and milk and mix until combined. In another bowl stir together flour, salt, and oats.
- Combine wet and dry ingredients and mix well. Spread ⅔ of the batter into the bottom of your prepared pan.
- In a medium sauce pan combine chocolate chips and condensed milk and sit over medium heat until completely melted and smooth. Pour into pan over the layer of oatmeal batter.
- In a microwave safe bowl combine caramels and heavy cream and microwave on high for 2 minutes. Stir and return to microwave 20 seconds at a time, stirring after each, until smooth. Pour over fudge layer.
- Drop teaspoons of remaining dough over the caramel until remaining dough is used up. Sprinkle sea salt and pecans over the top. Bake for 25 minutes. Allow to cool completely before cutting into bars.
Now indulge and enjoy your Salted Caramel Pecan Oatmeal Fudge Bars!