| Baked Pecan-Stuffed Tangerines |
11/8/2011 by
40ParkLane
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| 1/3 cup Carolyn’s Gourmet Sweet & Salty™ pecan halves 2 1/2 tbsp sugar 1 large egg yolk 2 firm-ripe nectarines
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| Brie with Pecans |
11/8/2011 by
40Parklane
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| 1 large wheel Brie Carolyn’s Gourmet Sweet & Salty™ pecans, setting aside whole halves for decorating the top 1 tbsp melted unsalted butter Crackers or crusty French bread |
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| Cranberry Pecan Pie |
11/8/2011 by
40ParkLane
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| If you’re planning on making this pie ahead of time, it will keep in the refrigerator for up to five days. For longer storage, wrap tightly with plastic freezer wrap and freeze. Thaw at room temperature.
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| Pastry Dough |
11/8/2011 by
40ParkLane
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| 3/4 stick (6 tbsp) cold unsalted butter 1 1/4 cups all-purpose flour 2 tbsp cold vegetable shortening 1/4 tsp salt 2 to 4 tbsp ice water
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| Pear and Pecan Salad Dressing: |
11/8/2011 by
40ParkLane
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| 1/2 cup oil 3 tbsp white or cider vinegar 1/4 cup sugar 1/2 tsp celery seed 1/4 tsp salt
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| Pecan Cookies |
11/8/2011 by
40parkLane
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| 4 oz. plain flour 2 oz. cornstarch 3/4 tsp baking powder pinch of salt 2 tsp ground ginger 1 tsp ground mixed spice 1 tsp ground cinnamon 2 oz. Sweet & Salty™ pecans, finely chopped 3 oz. butter 2 oz. light brown sugar 1 oz. dark brown sugar 1 1/2 oz |
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| Pecan Cookies II |
11/8/2011 by
40Parklane
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| 1 egg white 1 1/2 oz. granulated sugar 3 oz. Carolyn’s Gourmet Sweet & Salty™ pecans, finely ground small pieces of pecans, to decorate |
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| Spiced Pecan Pie |
11/8/2011 by
40ParkLane
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| 1 1/2 recipes pastry dough 1/2 tsp anise seed 1 1/4 cups sugar 2 1/2 cups light corn syrup (about 20 oz) 6 large eggs 1/4 tsp ground cinnamon 1/4 tsp ground ginger a pinch ground cloves 1/8 tsp salt 2 cups Carolyn’s Gourmet Sweet & Salty™ pecan halve |
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