Pecan Delights Recipes

CREAM CHEESE PECAN DELIGHTS

Steps:

• 1. In large bowl beat cream cheese and white sugar with electric mixer on medium speed until fluffy. Add egg yoke and vanilla. Beat on low speed until blended.
• 2. Unroll 1 can of dough into 1 large rectangle. Press seams and perforations to seal. Press onto bottom of ungreased 13x9 inch glass baking dish.
• 3. Spread with cream cheese mixture. In small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture over the cream cheese layer.
• 4. On lightly floured surface, press or roll out remaining dough into 13x9 inch rectangle. Place over filling. Sprinkle remaining pecan mixture over top.
• 5. Bake at 375 degrees for 20-25 munutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.

CHOCO-CARAMEL PECAN DELIGHTS

Steps:

• 1. Beat together sugar, butter, egg yolk. milk and vanilla until well blended.
• 2. Stir together flour, cocoa and salt. Blend into butter mixture.
• 3. Chill dough for at least an hour or up to 2 weeks.
• 4. Preheat oven to 350 degrees and either prepare cookie sheets with parchment paper ( which is what I use) or lightly grease them.
• 5. Take reserved egg white and add 3 tablespoons of warm water and beat together.
• 6. Shape dough into 1 inch balls roll in egg whites and then in pecans to coat, and place on prepared cookie sheets about 1 inch apart.
• 7. Press your thumb gently into the center of each cookie.
• 8. Bake 10 to 12 minutes or until set. ( check the bottom of the cookie, if it is lightly brown, you are ok)
• 9. While the cookie is still hot, take a small slice off of your soft caramels and place in the center of each cookie, it will melt while your cookie cools.
• 10. Carefully remove each cookie onto a wire rack until completely cooled.
• 11. Take the 1/2 cup of chocolate chips and put them in a zip top bag and put them in a pot of hot not boiling water for about 10 minutes.
• 12. Take the bag out of the water dry completely. Knead bag to make sure all the chips are melted.
• 13. Cut a small corner off of the end of the bag and pip warm chocolate over the caramel to decorate.
• 14. Wait until chocolate is set, then store in an airtight container for up to 1 month.

PECAN DELIGHT

Steps:

• Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate.
• Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
• Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.

PICCADILLY'S CAFETERIA PECAN DELIGHT RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Bake 1/3 cup pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool. Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 cup pecans and Ritz crackers. Place in a 10" pie pan that has been lightly sprayed with a non stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with a even baking of the shell. If you have any meringue left make little nest bake the same manner and fill with leftover pudding or fruits. Place in a preheated oven at 275 degrees for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 cup broken pecans. Place in refrigerator to completely chill before serving. When ready to serve, you may drizzle caramel topping over the pie or by the slice. Meringue's will whip fluffier and be fuller when prepared at low humidity.

PECAN MELTAWAYS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

CHOCOLATE PECAN DELITE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
• In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.

PECAN DELIGHTS

Steps:

• In large saucepan, combine sugar, butter, syrup and salt.
• Cook over medium heat until all sugar is dissolved.
• Gradually add milk to mixture and mix well.
• Continue to cook until candy thermometer reaches 248°F, or firm ball stage.
• Remove mixture from heat and stir in vanilla.
• Fold in pecans.
• Drop by tablespoonfuls onto a greased sheet, or sheet lined with parchment paper.
• Chill drops till firm.
• Loosen from paper.
• Melt the chocolate and shortening together in the microwave or in a double boiler.
• Drizzle the chocolate mixture over each pecan cluster.
• Allow to cool completely.

PICCADILLY'S CAFETERIA PECAN DELIGHT

Steps:

• 1. In a preheated oven at 350 dF and place 1/3 C pecans and the Ritz crackers in for 5 minutes. You want to lightly toast the nuts and crackers. Watch carefully so you don't burn them. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool.
• 2. Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff peaks form and sugar is dissolved. Fold in the cooled 1/3 C pecans and Ritz crackers.
• 3. Place in a 10-inch pie plate that has been lightly sprayed with the non-stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about a 1-to-1 1/8-inch thick layer (shell) in the pie pan.
• 4. Hollow out a little hole in the middle of the bottom of the meringue approximately the size of half a dime, (this will help with a even baking of the shell).
• 5. Place in a preheated oven at 275 for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color.
• 6. Then turn the oven off and let shell dry in the oven for another hour. Remove shell and cool.
• 7. When the shell is cooled, place the whipped cream or cool whip topping in the shell. Sprinkle with the 1/4 C. broken pecans. Place in refrigerator to completely chill before serving. P.S. I like to flavor my whipped cream and even when I use cool whip....sometimes adding in some cinnamon-sugar, vanilla, butter-rum extract or burnt sugar flavoring. Don't just make theirs, make it your own.
• 8. NOTE: If you have any meringue left over make little nest like shells, bake the same as large shell (don't burn them) and fill them with any leftover pudding you may have on hand or some drained fruits.
• 9. TIP: Meringue's will whip fluffier and be fuller when prepared at low humidity.

PECAN DELIGHTS

Steps:

• In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk; mix well. Continue cooking until a candy thermometer reads 248° (firm-ball stage). , Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a greased or parchment-lined baking sheets. Chill until firm. Loosen from paper. , Melt chocolate chips and shortening in a microwave-safe bowl. Drizzle over each cluster. Cool.