Pecan Bisque Recipes

PECAN PIE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
• In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
• Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
• In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.

BUTTERNUT BISQUE

Steps:

• In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes. , Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan., Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans.

PECAN BISQUE

Steps:

• Process pecans until finely ground,
• Melt butter in saucepan, add green onions and saute' on low heat until soft but not browned.
• Add garlic and cook an additional 1 minute.
• Slowly add broth and ground pecans, tomato paste, and dissolved cornstarch. Cook uncovered on low heat for 30 minutes.
• Beat egg yolk into cream, and then slowly whisk into pecan mixture and heat through. DO NOT ALLOW TO BOIL. Season with salt, pepper and nutmeg.
• Bisque can be refrigerated for 4 days. Serve hot.

IMPOSSIBLY EASY PECAN PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate. Sprinkle pecans in pie plate.
• Beat remaining ingredients with fork until blended. Pour into pie plate.
• Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.

PUMPKIN PECAN BISQUE

Steps:

• In large saucepan, melt margarine; saute onion and garlic over medium heat for 7 to 10 minutes or until lightly browned.
• Add broth, pumpkin, water, sugar, thyme, rosemary, cumin, and salt.
• Bring to a simmer over medium heat; reduce heat and cook for 10 minutes, stirring frequently.
• Stir in half-and-half.
• In blender container, on low speed, blend soup mixture and pecans in batches for 1 minute.
• Pour into saucepan; heat to serving.