BUTTER PECAN ICE CREAM TORTE
A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert. It will keep in the freezer for one month-just be sure to wrap tightly. -Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.
Nutrition Facts : Calories 592 calories, Fat 39g fat (17g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 59g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
PECAN CARAMEL ICE CREAM
This recipe is one that my cousin made up using her mother's basic recipe when we were teenagers. It tastes like pecan pie with ice cream. It became one of the family's favorites. Nowadays we use our stand mixer's nice attachment, the ice cream bowl - or on-the-counter ice cream makers - and it still comes out great. I mix this up of a morning or the night before I plan to make it. One reason for this was the longer it sets, the better the flavors blend into cream mixture, making a much better flavored ice cream and a faster freeze time.
Provided by rlt11_NMC
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 6h30m
Yield 16
Number Of Ingredients 7
Steps:
- Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
- Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
- Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
- Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
- Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 36.4 g, Cholesterol 12.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 284.9 mg, Sugar 20.9 g
CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
SMUCKER'S CARAMEL TOPPING PECAN PIE
This is the easiest pecan pie I have ever made...With my busy schedule I have to make my life easy...
Provided by Rita Jo
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F In a mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in caramel topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350°F for 45 minutes or until knife inserted off-center comes out clean.
- Cool thoroughly on rack before serving. Cover and chill to store.
Nutrition Facts : Calories 655.2, Fat 37.9, SaturatedFat 9.7, Cholesterol 113.9, Sodium 457, Carbohydrate 76.9, Fiber 4, Sugar 23.3, Protein 8.2
BUTTER PECAN ICE CREAM PIE
Categories Mixer Dessert Bake Freeze/Chill Pecan Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- For Sauce:
- Melt butter in heavy medium saucepan over medium heat. Add sugar, cream and salt and whisk until sauce is smooth and comes to simmer. Remove from heat; mix in vanilla. Cool sauce completely, stirring occasionally.
- For Crust:
- Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan. Using electric mixer, beat brown sugar, butter and vanilla extract in medium bowl until smooth. Add flour and 2/3 cup chopped pecans and stir until moist clumps form. Press dough onto bottom and 1/2 inch up sides of prepared pan. Bake until crust is set and beginning to brown, about 12 minutes. Cool crust completely.
- Spoon ice cream into crust, pressing to compact. pour 1/2 cup sauce over. Using tip of small knife, swirl sauce and top layer of ice cream, creating marbled pattern. Cover pie and freeze 12 hours. (Sauce and pie can be prepared 3 days ahead. Cover remaining sauce and refrigerate. Keep pie frozen.)
- Run small sharp knife around pan sides to loosen pie. release pan sides. Arrange toasted pecan halves decoratively around top edge of pie, if desired. Let pie stand 5 minutes to soften slightly.
- Rewarm remaining sauce. Cut pie into wedges and serve with sauce.
BUTTER PECAN ICE CREAM PIE WITH CARAMEL TOPPING
Categories Dessert Pecan Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Coarsely shop nuts in processor. Set aside 1/4 cup nuts for garnish. Add graham cracker crumbs and brown sugar to remaining nuts in processor and blend until nuts are finely ground. Add melted butter and process until moist clumps form. Press nut mixture onto bottom and up sides of 9-inch pie dish. Freeze crust 15 minutes.
- Spoon ice cream into crust, packing firmly and mounding in center. Freeze pie until ice cream is firm, about 1 hour.
- Drizzle some caramel topping over pie. Sprinkle with reserved chopped nuts. Serve pie immediately or cover and freeze up to 2 days
BUTTERED PECAN ICE CREAM TOPPING
Steps:
- In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.
BUTTER PECAN ICE CREAM PIE
I posted this delicious recipe for momma-lo's request and she liked it very much, so I want to share that recipe here. It was submitted by henrie for Allrecipes. Enjoy.
Provided by pink cook
Categories Pie
Time 20m
Yield 2 (9-inch) pies or 1 (13 x 9-inch pan, 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix crust ingredients and pat into bottom and up sides of two 9-inch pie tins or the bottom only if using a 13 x 9-inch pan. Bake for 8 minutes at 350°F Cool.
- Mix Filling ingredients until smooth using electric mixer. Pour into cooled crust. Put into freezer until firm.
- Remove from freezer and cover with a thin layer of Cool Whip and the pecan pieces.
- Return to freezer covered, if you will not be using it immediately.
Nutrition Facts : Calories 286.8, Fat 21.6, SaturatedFat 11, Cholesterol 18.1, Sodium 242.5, Carbohydrate 22.8, Fiber 1.1, Sugar 18.4, Protein 2.4
CARAMEL PECAN ICE CREAM DESSERT
This lucious high calorie ice cream dessert is sooo good you may want to pass on dinner and get right to the dessert. It is easy to make and disgustingly yummy. This recipe is 2 part so I have broken it down in ingredients and directions.
Provided by laursy
Categories Frozen Desserts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
- Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
- Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
- ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
- To Make Caramel Sauce.
- In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
- Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
- will thicken.
Nutrition Facts : Calories 832.2, Fat 40.4, SaturatedFat 14.6, Cholesterol 66.4, Sodium 446.3, Carbohydrate 115.9, Fiber 3.1, Sugar 59.6, Protein 8.2
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