Coffee Pecan Triangles Recipes

HONEY PECAN TRIANGLES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil with 2 teaspoons butter., In a large bowl, cream remaining butter and brown sugar until light and fluffy, 5-7 minutes; beat in egg yolk. Gradually beat in flour. Press into prepared pan. Bake until golden brown, about 15 minutes., Meanwhile, in a large saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, stirring constantly; cook and stir 3 minutes. Remove from heat; stir in cream and pecans. Pour over crust. Bake until hot and bubbly, about 30 minutes. Cool completely on a wire rack. , Lifting with foil, remove from pan. Cut into 24 squares. Cut squares diagonally into triangles.

PECAN-FILLED COFFEE RINGS

Steps:

• In a bowl, dissolve yeast and 2 teaspoons sugar in warm milk; let stand for 5 minutes. In a bowl, cream butter and remaining sugar. Beat in the egg yolks, vanilla and salt. Add yeast mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 9-in. rectangle. Combine filling ingredients; spread over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on greased baking sheets; pinch ends together to form a ring. With kitchen scissors, cut from the outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist to allow filling to show. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks; cool for 20 minutes. Combine glaze ingredients; drizzle over warm rings.

MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM

Steps:

• For Crust:
• Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) Preheat oven to 350° F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, about 10 minutes. Cool on rack.
• For Filling:
• Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans. Pour filling into pie crust. Bake until puffed and set, about 1 hour. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.

FRONTERA GRILL'S CHOCOLATE PECAN PIE WITH COFFEE WHIPPED CREAM

Steps:

• Make the crust:
• In the bowl of a food processor, combine the flour, butter, and shortening. Pulse until the mixture resembles coarse meal with some small (roughly pea-size) lumps of butter. Transfer to a large bowl.
• In a small bowl, stir together the sugar, salt, and 4 tablespoons ice water. Using a fork, gradually stir the ice-water mixture into the flour mixture-the dough will be in rough, rather stiff clumps. If there is unincorporated flour in the bottom of the bowl, drizzle in more ice water, 1/2 tablespoon at a time, and use the fork to gently incorporate it. Do not overwork the dough, or the pastry will be tough. Turn the dough out onto a lightly floured work surface, gather into a ball, and flatten into a roughly 1-inch-thin disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: The dough can be made ahead and stored, wrapped in plastic in the refrigerator, up to 2 days or frozen, up to 1 week; defrost in the refrigerator before proceeding.
• On a lightly floured surface, roll the dough into a 12-inch round then transfer to a 9-inch deep-dish pie plate. Trim the edge, leaving a 1/2-inch overhang, then fold the overhang under and crimp the edge decoratively. Using a fork, prick the bottom and sides of the pie shell all over then chill for 30 minutes. DO AHEAD: The pie shell can be assembled to this point and stored, wrapped in plastic in the refrigerator, up to 2 days, or frozen, up to 1 week; defrost in the refrigerator before continuing.
• Arrange a rack in the middle of the oven and preheat to 400°F.
• Lightly butter a 15-inch round of foil and lay it, butter-side-down, inside the chilled pie shell then gently press to line the shell snugly. Fill the pie shell with pie weights or dried beans and bake until the pastry is set and pale golden along the edge, about 15 minutes. Reduce the oven temperature to 350°F. Carefully remove the weights or beans and the foil and bake the shell until pale golden all over, 8 to 10 minutes more. Brush the entire pastry surface with the lightly beaten egg yolk, and cool completely.
• Make the filling:
• Arrange a rack in the lower third of the oven and preheat to 350°F.
• In a large bowl, combine the pecans, chocolate, and flour, and toss to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the corn syrup, molasses, coffee-flavored liqueur, vanilla, and salt and beat until incorporated (if the mixture appears to be separating or isn't combining, swap the paddle attachment for the whisk attachment and whisk until incorporated). Pour over the chocolate-pecan mixture and stir well to combine. Pour the mixture into the cooled pie shell and bake until a knife inserted into the center comes out clean, about 1 hour. Transfer to a wire rack to cool completely. DO AHEAD: The pie can be baked, cooled, and stored, wrapped in a double-layer of plastic and refrigerated, up to 3 days.
• Make the coffee whipped cream:
• In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a handheld mixer, whip the cream, sugar, and coffee-flavored liqueur until the cream holds soft peaks.
• To serve:
• Just before serving, cut slices into the pie then warm the whole pie in a 325°F oven until just heated through, about 8 minutes. Serve slices topped with dollops of coffee whipped cream.

PECAN-STREUSEL COFFEE CAKE

Steps:

• For streusel:
• Combine brown sugar, flour, and cinnamon in medium bowl. Add melted butter; toss with fork to blend. Using fingertips, rub mixture together until small clumps form. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For cake:
• Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. Add half of flour mixture; beat just until blended. Add yogurt; beat just until blended. Beat in remaining flour mixture just until blended.
• Spoon half of batter into prepared baking pan; spread evenly. Sprinkle half of streusel evenly over batter. Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula. Sprinkle remaining streusel evenly over top.
• Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 30 minutes. Cut into squares and serve slightly warm or at room temperature.
• A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets. If unavailable, spoon regular yogurt into cheesecloth-lined strainer set over large bowl. Cover and refrigerate overnight to drain.

HONEY PECAN TRIANGLES

Steps:

• Line a 13 inches x 9 inches x 2 inches baking pan with foil; butter the foil with the 2 tsp of butter.
• In a mixing bowl, cream remaining butter with brown sugar. Add egg yolk; mix well.
• Gradually add flour. Press into prepared pan. Bake at 350' for 15 minutes or until golden brown.
• Meanwhile, in a saucepan, combine the brown sugar, butter and honey. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in cream and pecans.
• Pour over crust. Bake for 30 minutes or until hot and bubbly.
• Cool completely on a wire rack.
• Use foil to lift the bars out of the pan and place on a cutting board. Carefully remove foil. Cut into 24 bars; then cut each in haft diagonally making triangles.

PECAN TRIANGLES

Steps:

• MAKE CRUST Adjust oven rack to middle position and heat oven to 375 degrees. Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. With electric mixer on medium speed, beat 6 tablespoons butter and granulated sugar until light and fluffy, about 2 minutes. Add egg and mix until incorporated. Reduce speed to low, add flour, and mix until just combined. Press mixture into prepared pan, dock with fork, and bake until light golden, about 15 minutes. Cool on wire rack 20 minutes.
• PREPARE CARAMEL Melt remain-ing butter in large saucepan over medium heat. Add brown sugar and honey and cook, stirring constantly, until sugar dissolves, about 2 minutes. Slowly whisk in cream and cook for 30 seconds. Off heat, stir in pecans.
• BAKE BARS Pour caramel mixture over cooled crust. Bake until bubbly and deep golden brown, about 20 minutes. Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan. Cut into 2-inch squares, then cut each square into 2 triangles. (Cookies can be stored in airtight container for 3 days.).

PECAN TRIANGLES

Steps:

• Crust:.
• Measure the flour, baking powder, and salt into a sifter.
• Beat the butter and sugar for 4 minutes.
• Add the egg and the vanilla and beat well.
• Sift the flour over the creamed mixture and beat until combined.
• Grease a 9 X 13-inch baking pan with olive oil.
• Press the dough evenly into the pan and refrigerate the pan for 15 minutes.
• Preheat the oven to 375˚F.
• Bake the crust for about 25 minutes or until golden, rotating the pan once halfway through baking time.
• Topping:.
• Place the pecans on a baking sheet in a single layer and toast in the oven alongside the crust for 5 to 8 minutes, until golden.
• When cool, chop in a food processor or by hand.
• On medium high heat, measure sugar into a heavy 3-quart saucepan. When it starts to melt and turn golden, stir it occasionally.
• Continue to cook, stirring until the sugar completely melts and turns light brown.
• Carefully add the cream.
• Stir well and cook for 30 seconds or until the mixture is smooth and liquid.
• Cut the butter into little pieces.
• Add it to the caramel mixture along with the vanilla and salt.
• Stir in the chopped pecans.
• Pour the mixture over the partially cooled crust.
• Bake for 20 minutes.
• When it is bubbly but still jiggly, remove from the oven and cool in pan on wire rack for 2 hours.
• Flip the entire pan over onto a large cutting board to remove the cookies from the pan.
• Turn cookies right side up.
• Using a sharp knife, cut into 24 bars.
• Cut each bar in half on the diagonal.

COFFEE-PECAN TRIANGLES

Steps:

• FOR CRUST:.
• In a medium mixing bowl, stir together flour, powdered sugar, and salt. Cut in butter till crumbly. Press mixture evenly into bottom of 13x9x2-inch baking pan. Bake in a preheat 350F oven for 10 minutes.
• FOR FILLING:.
• In another mixing bowl, beat eggs slightly. Stir in the brown sugar, pecans, honey and melted butter. Stir together the half and half , coffee crystals, and vanilla till coffee crystals dissolve, Stir into pecan mixture. Spread evenly over hot crust.
• Bake in 350F oven for 20 minutes more, or till set. Cool in pan on a rack. Cut in squares, then halve the squares, diagonally to make the triangles.