PECAN SPREAD
I do not remember where I got the recipe for the Snowcap Spread. Since this is Pecan Month, here is a spread for crackers from the Colorado Cachet cookbook. Though the recipe indicates putting the pecan pieces on top, I just mix them into the spread. I have also altered this to include 1/3 cup diced green olives 8 ounces deviled ham, and 1/4 cup diced red bell pepper. (This is really mixing another recipe (Snowcap Spread with the Pecan Spread)
Provided by Toni in Colorado
Categories Fruit
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix cream cheese, milk, green bell pepper, garlic salt, pepper, onion and sour cream.
- Place in a bowl or on a plate you're going to serve.
- Melt butter in a separate pan and add nuts and salt.
- Stir well and drain on a paper towel.
- Spoon nuts over cheese mixture.
- Serve with crackers.
- For the Snowcap Spread and Pecan Spread mixed, mix in the green olives, red bell pepper and deviled ham.
Nutrition Facts : Calories 129.3, Fat 12.9, SaturatedFat 6.3, Cholesterol 27.9, Sodium 166.1, Carbohydrate 2, Fiber 0.5, Sugar 0.4, Protein 2.3
TEXAS HILL COUNTRY PECAN PIE
I love pecan pie but they are often overly sweet to my tastes. This recipe tones the sweetness down while still being delicious.
Provided by Kathryn Dinsmore
Categories Pies
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Assemble all the ingredients.In a large bowl cream butter and sugar.Add the pecans,eggs,salt,vanilla,corn syrup & brandy or rum. Poor into unbaked pie shell. Baker in a 350 deg oven for about 55 minutes.Cool.Refrigerate when cool.
HILL COUNTRY COCOA-PECAN PIE
This recipe is from Taste of the South and looks delicious. It looks like something to try for the upcoming holidays.
Provided by CookingONTheSide
Categories Pie
Time 1h50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees; lightly grease and flour-dust a 10-inch deep-dish pie plate; set aside.
- Using your hands, mix flour with butter until fat is dispersed evenly into small pieces about half the size of a pea.
- Add cold water and salt and knead just until dough comes together (overmixing will make a tough crust).
- Wrap in plastic and refrigerate for at least 1 hour.
- Place chilled dough on a surface lightly dusted with flour.
- Toss a bit of flour on pie dough and roll out with a rolling pin to a 1/4 inch thickness.
- Place in prepared pie plate.
- Shape dough to plate and place parchment paper in plate.
- Fill pie plate with pie weights (dried beans or rice) to prevent bottom of shell from cooking.
- Bake pie shell for 12-20 minutes or until almost done.
- Be sure that dough does not get brown.
- Remove from oven and let cool.
- Remove paper and pie weights.
- In saucepan, combine butter, sugars and honey, and bring to a rapid boil.
- Reduce heat and simmer for 3 minutes, or until mixture bubbles.
- Add cream, chocolate and pecans, and continue to cook, stirring until mixture bubbles again.
- Pour filling into baked pie shell.
- Bake for approximately 10-12 minutes, or until bubbles appear.
- Remove from oven and chill.
- Serve pie cold with vanilla or coffee ice cream.
Nutrition Facts : Calories 1081.8, Fat 78.5, SaturatedFat 27.1, Cholesterol 101.7, Sodium 257.9, Carbohydrate 94.1, Fiber 6.7, Sugar 55.3, Protein 10.2
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