CARAMEL-PECAN DREAM BARS
These ooey-gooey cake bars that pull ever so gently from the pan and hold a firm cut are a baker's dream come true. -Cay Keppers, Nisswa, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In a small bowl, beat milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust., Bake 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 239 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 222mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
CARAMEL PECAN DREAM BARS
This is another quick & easy dessert that is great when you are having unexpected guest, it is made from boxed cake mix, , and you probably have most of the ingredients in your pantry. For an added change why not try a variety of different cake mixes, and see which one your family likes best. Oh the recipe is in my cookbook &...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 50m
Number Of Ingredients 7
Steps:
- 1. PREHEAT OVEN TO 350 degrees F. Butter or spray with non stick cooking spray, a 9 X 13 X 2 inch baking dish, and set aside till needed.
- 2. Combine the cake mix, butter or margarine with one egg in a medium size mixing bowl. Blend on high until the mixture is very crumbly. Then press it into prepared baking pan.
- 3. In a separate bowl pour condensed milk, the other egg, & vanilla extract & beat until mixed together and then fold in chopped pecans & toffee chips or mini chips. Then pour over prepared crust, and spread it evenly on top.
- 4. Bake in preheated 350 Degree F oven for 25 to 35 minutes or until lightly browned on top.The center will be a little giggly but will set when cooled. Please allow to cool completely before cutting.
- 5. Please note: If you use the mini chocolate chips you will have more of a chocolate bar than caramel, because you aren't using the toffee bits. I used what I had, to avoid making a trip to the store, but they were still good.
PECAN DREAMS
These cookies are a Christmas favorite. My Mother was given this recipe from a neighbor, and has been a Christmas staple in our family ever since. Give this one a try you won't regret it.
Provided by Douglas Poe
Categories Dessert
Time 1h
Yield 3 Dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees Fahrenheit.
- Combine butter, powdered sugar, vanilla, flour, pecans and water. You might have to add a little extra water if mixture is too dry.
- After all ingredients are mixed, roll into small balls.
- Place balls on an ungreased cookie sheet.
- Bake for 30 to 45 minutes.
- After cookies come out of oven, cover with powdered sugar; set aside.
- Cool completely.
- When cooled dust them with more powdered sugar.
SOUTHERN PECAN CAKE
Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!
Provided by Satira
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
- Divide batter between the prepared cake pans.
- Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
- Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
- Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
- Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g
PECAN SOUR CREAM COFFEE CAKE
For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.
Provided by Chef John
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
- Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
- Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g
CARAMEL PECAN DREAM BARS
A little bit of heaven. These are YUMMY!!! Recipe comes from a small book Pillsbury put out some years ago.
Provided by MizzNezz
Categories Breads
Time 40m
Yield 36 Bars
Number Of Ingredients 8
Steps:
- In large bowl combine cake mix, butter, and 1 egg.
- Mix on high till crumbly.
- Press onto the bottom of a greased 9x13 pan.
- In small bowl, beat milk, egg, and maple flavoring until blended.
- Stir in pecans and bits o brickle chips.
- Pour over cake mixture in pan, spread to cover.
- Bake at 350F for 30-35 minutes until light brown.
- Center may not appear done, but will set after cooled.
- Cut into bars.
PECAN DREAM CAKE
Make and share this Pecan Dream Cake recipe from Food.com.
Provided by evelynathens
Categories Breads
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- For The Filling: In a small bowl combine pecans, brown sugar, and cinnamon.
- Stir well, and set aside.
- For The Cake: Preheat the oven to 350F.
- Butter and flour a 10 inch bundt pan.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- Set aside.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the sour cream and mix until incorporated.
- Add the eggs, beating after each individual egg addition.
- Add lemon juice and vanilla, mix until well incorporated.
- Add half of the dry ingredients.
- Mix.
- Add the remaining dry ingredients and mix until smooth.
- Pour half the batter into prepared bundt pan.
- Distribute filling evenly on top of the batter.
- Add the remaining batter.
- Bake for 45-50 minutes or until a wooden toothpick comes out clean when inserted.
- Cool for 10 minutes before inverting.
- If desired, dust with powdered sugar before serving.
Nutrition Facts : Calories 461, Fat 26.2, SaturatedFat 11.8, Cholesterol 85, Sodium 352.4, Carbohydrate 53.1, Fiber 2, Sugar 31.3, Protein 5.7
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