Jazzy Pineapple Pecan Butter Recipes

JAZZY PINEAPPLE PECAN BUTTER

Steps:

• Whip butter until creamy.
• Add whipping cream and whip until fluffy and light colored.
• Add brown sugar and cinnamon. Beat on low speed until incorporated.
• Fold in raisins, pineapple, and pecans.
• For sweet potatoes: Use a melon baller or small portioning scoop to form small balls. Place on wax paper lined baking sheet and freeze. After freezing the balls can be stored in a zip top bag. Place ball in sweet potato at time of serving.
• For breads: Spoon butter into a sealable container. Store in fridge.

PINEAPPLE AND PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
• Spread pecans onto a baking sheet; spray pecans with cooking spray.
• Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
• Whisk flour, white sugar, and baking soda together in a bowl. Stir pineapple and its juice and eggs into flour mixture until batter is well mixed; fold in toasted pecans. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from oven and cool completely.
• Beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. Frost the cooled cake using all the icing.

PUMPKIN PECAN BUTTER

Steps:

• Combine all ingredients in a saucepan and.
• Cook over low heat for 15 - 20 mins or until blended stirring frequently.
• Store covered in refrigerator for up to 2 months.

MAPLE PECAN BUTTER

Steps:

• Sauté shallots in one tablespoon of the butter until caramelized and almost crisp, and allow to cool.
• Fold all ingredients together and chill.
• When almost firm, place flavored butter onto wax paper and roll into a log.
• Seal in plastic wrap and refrigerate or freeze until needed (can cut off portions of the roll and keep the rest frozen).
• Let butter soften before using for best flavor.

HOMEMADE PECAN BUTTER

Steps:

• If roasting pecans, place on a greased cookie sheet in preheated 350 degree oven. Spread them out in a thin layer to roast evenly.
• Roast for 5 minutes, stir, then roast for another 5 minutes until you can smell them. Take care not to scorch them!
• As soon as they come out of the oven, place them on a flat plate or piece of parchment paper to cool.
• Add cooled pecans to food processor and blend on HIGH until finely ground, 2-3 minutes.
• Add vegetable oil 1/2 tbs at a time and continue to blend until butter reaches desired consistency.
• Add salt to taste.
• Place in an airtight container and store in the fridge. Usually, this will keep 1 to 2 months if you used fresh nuts. Storing at room temperature will accelerate rancidification.