Hummingbird Cheesecake

Found in SL March 2026 issue here

Baking spray
2 cups (abt 18) packed finely ground pecan shortbread cookie crumbs (Keebler Sandies Pecan Shortbread)
4 Tbsp. unsalted butter, melted
1 cup, plus 2 Tbsp. granulated sugar, divided
1 1/4 tsp. ground cinnamon, divided
4 (8-oz.) pkg. cream cheese, softened
1 (3.4-oz.) pkg. banana cream instant pudding and pie filling
3/4 cup sour cream, at room temperature
3 Tbsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. coconut extract
4 large eggs, at room temperature
1 (8-oz.) can crushed pineapple, undrained
Boiling water, for water bath
Chopped toasted pecans, toasted unsweetened coconut flakes, and dried pineapple rings

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil. Coat inside of pan with baking spray.

Stir together cookie crumbs, butter, 2 tablespoons sugar, and 1/2 teaspoon cinnamon in a medium bowl until well combined. Press into bottom of prepared pan. Bake until edges are lightly golden, 20 to 25 minutes. Let cool on a wire rack 30 minutes.

Meanwhile, beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add pudding mix, sour cream, flour, vanilla, coconut extract, 1 cup sugar, and 3/4 teaspoon cinnamon; beat on low speed just until combined, about 1 minute. Add eggs, 1 at a time, beating until just combined after each addition, about 1 minute. Stir in crushed pineapple with juice until combined.

Spread batter over prepared crust. Place springform pan in a large roasting pan; carefully pour boiling water into roasting pan, filling halfway up sides of springform pan. Bake until top appears dry and edges are set, 1 hour, 20 minutes to 1 hour, 25 minutes. Turn off oven, and prop open door; let cheesecake cool in oven 1 hour.

Remove cheesecake from oven; remove and discard foil. Gently run a knife around outer edges of cheesecake to loosen from pan; let cool at room temperature 1 hour. Chill, uncovered, until completely cooled and set, at least 8 hours or up to 24 hours.

Remove sides of springform pan; transfer cheesecake to a plate. Garnish with pecans, coconut flakes, and dried pineapple rings. 

Chocolate Bundt Cake

Found in SL November 2024 here

 

2 1/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa
2 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. baking powder
2 large eggs
1 cup whole buttermilk
1 cup strong brewed coffee, cooled
1/2 cup canola oil
2 tsp. vanilla extract
3/4 cup heavy whipping cream
1 cup semisweet chocolate chips
2 tsp. coffee liqueur (such as Kahlúa)
Chopped toasted pecans, for garnish

Preheat oven to 350°F. Coat a 10- to 12-cup Bundt pan with baking spray, and set aside.
Whisk together flour, sugar, cocoa, baking soda, salt, and baking powder in a large bowl.
Whisk together eggs, buttermilk, coffee, oil, and vanilla in a separate medium bowl until combined. 

Add oil mixture to flour mixture, stirring until combined.
Pour batter into prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
Let cool in pan on a wire rack 10 minutes. Invert cake onto rack; remove pan, and let cool completely, about 2 hours.
  
Heat cream in a small saucepan over medium, stirring often, until it just begins to steam, about 3 minutes. Remove from heat, and immediately pour over chocolate chips in a medium-size heatproof bowl. (Do not stir.) Let stand 2 minutes; gently stir until chocolate is melted and mixture is smooth. Stir in coffee liqueur until combined.
  
Place cake on a wire rack set inside a large rimmed baking sheet. Drizzle or pour chocolate mixture over top of cooled cake as desired. Before chocolate mixture sets, sprinkle with pecans. Store cake in an airtight container in refrigerator or at room temperature up to 3 days. 

Carrot Cake Pancakes

Found in SL April 2026

 

1 cup finely grated carrots

1 cup flour

1 1/2 tsp pumpkin pie spice

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 large egg, room temp

1 cup buttermilk, room temp

1/2 cup pecans, chopped and toasted

3 tbsp light brown sugar

2 tbsp unsalted butter, melted

1 1/2 tsp vanilla

cream cheese honey butter (below)

maple syrup

 

Place grated carrots in a medium size microwaveable bowl. Cover with plastic wrap and microwave on high 3 minutes. Uncover and chill 15 minutes.

 

Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl until combined. Whisk together cooked carrots, egg, buttermilk, pecans, brown sugar, butter, and vanilla in a medium bowl until well combined. Add carrot mixture to flour mixture and stir just until combined. 

 

Lightly grease a large nonstick skillet with butter; heat over medium. Working in batches, spoon 1/3 cupfuls of batter into skillet, spreading into 4" round and spacing 1" apart. Cook until bottoms are set and tops are bubbly, about 3 minutes. Flip pancakes and cook until set, 2-3 minutes. Transfer pancakes to a platter and keep warm. Repeat process with remaining batter. Serve with Cream Cheese Honey Butter and maple syrup. Garnish with more pecans and pumpkin pie spice.

Cream Cheese Honey Butter

Stir together 1/4 cup softened cream cheese, 1/4 cup unsalted butter, and 2 tbsp honey in a small bowl until smooth. Use immediately or refrigerate in an airtight container up to 5 days.

 

 

Frosted Pecan Praline Cookies

Recipe from Food Network Magazine Dec 2022 here

For the Praline 

Cooking spray
3/4 cup granulated sugar
2 tablespoons water
Pinch of salt
1 cup pecan halves, toasted
 

For the Cookies and Frosting:
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick plus 6 tablespoons salted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla bean paste
1/2 cup confectioners’ sugar

Make the praline: Line a rimmed baking sheet with parchment paper; coat with cooking spray. Combine the granulated sugar, water and salt in a medium saucepan; set over medium heat. Cook, swirling the pan a few times, until the sugar dissolves. Continue to cook until the sugar is a light amber color, 5 to 6 minutes; brush down any crystallized bits of sugar around the edge using a wet pastry brush. Add the pecans and cook, stirring, until a few shades darker, about 1 minute, then immediately pour onto the baking sheet and spread into an even layer. Transfer the pan to a rack and let cool completely, about 30 minutes.
 

Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Break the cooled praline into large pieces. Roughly chop enough to make 1 1/4 cups, then put the remaining praline in a food processor and pulse until finely ground. (You should have about 2/3 cup ground praline.)
 

Whisk the flour, baking powder, baking soda, salt and ground praline in a medium bowl. Put 1 stick butter in a large heatproof bowl and microwave until just melted. Let cool slightly, then add the brown sugar, egg and vanilla bean paste and whisk to combine. Stir in the flour mixture just until combined, then stir in 1 cup of the chopped praline. Divide the dough into 12 pieces (about 3 tablespoons each). Roll each into a ball and arrange about 2 inches apart on the baking sheets.
 

Bake, switching the pans halfway through, until the cookies are firm around the edges and the centers are puffed but still soft, 12 to 15 minutes (it’s OK if the praline starts to melt). Let cool 10 minutes on the baking sheets, then remove the cookies to a rack to cool completely.
 

Make the frosting: Put the remaining 6 tablespoons butter in a small bowl and stir with a rubber spatula until smooth and fluffy. Add the confectioners’ sugar and stir to make a smooth and creamy frosting. Transfer to a piping bag fitted with a large rosette tip and pipe onto the center of each cookie. Sprinkle with the remaining 1/4 cup chopped praline.

Butter Pecan Scones

Found in SL September 2023 issue here

5 Tbsp. cold unsalted butter, divided
1 cup chopped pecans
1/3 cup, plus 1/8 tsp. granulated sugar, divided
3/4 tsp. kosher salt, divided
1 1/2 cups all-purpose flour, plus more for surface
1 1/2 tsp. baking powder
1/4 tsp., plus a pinch of ground cinnamon, divided
1 large egg, cold
1 tsp. vanilla extract
9 Tbsp. cold heavy whipping cream, divided
1 cup powdered sugar
1 Tbsp. pure maple syrup

Preheat oven to 400°F with rack in top third position. Melt 1 tablespoon of the butter in a medium skillet over medium. Add pecans; cook, stirring occasionally, until nuts are toasted and fragrant, 2 to 3 minutes. Remove from heat, and transfer to a plate. Sprinkle pecans with 1/8 teaspoon each of the granulated sugar and the salt. Cool 10 minutes.

Whisk together flour, baking powder, 1/4 teaspoon of the cinnamon, 1/2 teaspoon of the salt, and remaining 1/3 cup granulated sugar in a large bowl. Cut remaining 4 tablespoons of cold butter into small cubes, and work the butter into the flour mixture using a pastry cutter or 2 forks until the mixture is crumbly but some larger pea-size pieces of butter remain.

Whisk together egg, vanilla, and 6 tablespoons of the cream in a medium bowl; add to flour mixture, and stir until almost combined, about 2 minutes. Add 3/4 cup of the toasted pecans, and fold until just combined and a loose, crumbly dough comes together.

Turn dough out onto a lightly floured surface; shape into a 6-inch-diameter disk about 3/4 inch thick. Use a sharp knife to cut disk into 6 wedges. Arrange wedges about 1/2 inch apart on a small rimmed baking sheet lined with parchment paper. Chill, uncovered, 20 minutes, or cover and chill for up to 12 hours.

Lightly brush tops of scones with 1 tablespoon of the cream. Bake in preheated oven until golden brown and edges are crisp, 18 to 20 minutes. Let cool on baking sheet 5 minutes.

While scones cool, whisk together powdered sugar; maple syrup; and remaining 2 tablespoons cream, 1/8 teaspoon salt, and a pinch of cinnamon in a small saucepan over medium, stirring constantly, until sugar dissolves and mixture thickens, about 2 minutes. Drizzle icing over warm scones, and sprinkle with the remaining 1/4 cup toasted pecans. 

 

Fresh Fig, Pecan, & Orange Crostata

Found in the SL June/July 2023 issue here

1# fresh figs, stemmed and halved or quartered, depending on their size
2 Tbsp. (1 oz.) orange liqueur (such as Grand Marnier)
1/4 cup packed dark brown sugar
2 Tbsp. cornstarch
1/4 tsp. kosher salt
all-purpose flour, for work surface
1/2 (14.1-oz.) pkg. refrigerated piecrusts (1 crust)
1/2 cup cream cheese, at room temperature
1 large egg, separated
2 tsp. fresh thyme leaves, plus more for garnish
1/2 cup pecan pieces
1 Tbsp. coarse or granulated sugar
Grated orange zest

Stir together figs and liqueur in a large bowl. Whisk together brown sugar, cornstarch, and salt in a small bowl until smooth; sprinkle over figs, and stir to coat. Let stand until ready to use.

On a lightly floured work surface, roll out piecrust into a 12-inch round. Transfer pastry to a parchment paper-lined rimmed baking sheet.

Whisk together cream cheese and egg yolk in a small bowl until smooth. Using an offset spatula, spread cream cheese mixture over pastry round, leaving a 2-inch border around edge. Sprinkle evenly with thyme leaves.

Gently stir pecan pieces into fig mixture; spoon over cream cheese mixture, mounding fig-pecan mixture in center.

Fold edge of pastry dough over edge of filling, pinching folds closed. Whisk egg white until frothy, and brush over pastry. Sprinkle pastry with coarse or granulated sugar. Cover with plastic wrap, and refrigerate until pastry is chilled and firm, about 1 hour.

Preheat oven to 375°F. Bake crostata until pastry is a deep golden brown and juices are bubbling, 40 to 45 minutes. Let cool for at least 20 minutes. Serve warm or at room temperature, and garnish with grated orange zest and additional fresh thyme leaves. 

 

Pecan Pie with Cane Syrup

From SL Nov 25 here

1 piecrust
3 large eggs
1 cup cane syrup (such as Blackberry Patch or Steen’s)
3/4 cup granulated sugar
1/4 cup unsalted butter, melted
4 tsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. kosher salt
2 cups pecan halves, divided

Preheat oven to 350°F. Gather all ingredients.
Roll out 1 piecrust dough into a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate, pressing dough into bottom and up sides of pie plate. Trim dough overhang to 1-inch; fold edges under, and crimp as desired. Freeze until cold and firm, about 5 minutes.
Whisk together eggs, cane syrup, sugar, melted butter, flour, vanilla, and salt in a large bowl until combined.
Chop 1 cup of the pecan halves, and stir into egg mixture; pour into prepared crust.
Arrange remaining 1 cup pecan halves on top.
Bake in preheated oven until crust is golden brown and filling is set (center should not jiggle), 50 to 55 minutes, loosely tenting with aluminum foil during final 20 minutes of baking time to prevent overbrowning, if needed. Transfer to a wire rack, and let cool completely, about 4 hours. 

 

Sheet Pan Dips 4-in-1

Recipe from All Recipes Holiday 2025 found here.

 

 

16 portions frozen white roll dough, such as Rhode’s®
2 tablespoons butter, melted

Dips: Bacon-Cheddar Dip, Cranberry-Jalapeño Dip, Spinach-Artichoke Dip, and Pecan Pie Dip

Line a 13x18" rimmed baking sheet with parchment paper. Coat parchment with cooking spray. Arrange frozen dough portions 2 inches apart on prepared baking sheet. Cover rolls loosely with plastic wrap coated with cooking spray. Thaw in refrigerator overnight, at least 8 hours.

Cut each dough portion into quarters, taking care not to deflate as much as possible. Arrange dough pieces, just touching, along outside edges of pan, then lengthwise through center, and then crosswise through center, to create 4 even sections. Cover again with plastic wrap and let rise at room temperature while preparing the dips, about 1 hour, if dips are already assembled.

Preheat the oven to 350° F. Uncover dough and brush tops with melted butter (tip, below). Add dips to quadrants in pan, spreading evenly.
 

Recipe Tip
Flavor Boost: After brushing rolls with butter, sprinkle rolls near savory dips with flaky salt. Sprinkle rolls near Pecan Pie Dip with brown sugar.

Bake in the preheated oven until rolls are golden brown and dips are bubbly, 25 to 30 minutes. An instant-read thermometer inserted into center of Pecan Pie Dip should register 200°F. Top with garnishes.

Dips:

Bacon-Cheddar Dip: Beat together 1 (8 ounce) package cream cheese, softened; 1/4 cup mayonnaise; and 1 teaspoon cayenne pepper hot sauce (such as Frank’s RedHot®) in a bowl with an electric mixer at medium speed until smooth. Fold in 6 slices bacon, crisp-cooked and crumbled; 3/4 cup shredded sharp Cheddar cheese; 1/4 cup chopped green onion; and 1 tablespoon dry ranch dressing mix until combined. When ready to bake, add dip to a quadrant and top with 1/4 cup shredded sharp Cheddar cheese. Bake as directed. Garnish with additional green onions.

Cranberry-Jalapeño Dip: Combine ½ cup dried cranberries and ½ cup boiling water in a small heatproof bowl. Let stand until cranberries are plump, about 5 minutes; drain. Meanwhile, beat together 1 (8 ounce) package cream cheese, softened; 1 tablespoon pure maple syrup; and 1 tablespoon fresh lime juice in a medium bowl with an electric mixer at medium speed until smooth. Fold in the plumped cranberries; 3/4 cup shredded Gruyère cheese; 1/2 cup drained sliced pickled jalapeños, chopped; and 1/4 cup finely chopped red onion. When ready to bake, add dip to a quadrant and bake as directed. Garnish with additional pickled jalapeños.

Spinach-Artichoke Dip: Beat together 1 (8 ounce) package cream cheese, softened; 1/2 cup shredded Italian-blend cheese; and 1/4 cup mayonnaise in a medium bowl with an electric mixer at medium speed until smooth. Drain artichokes from 1 (6-ounce) jar marinated artichoke hearts, reserving marinade. Chop artichokes. Add chopped artichokes; 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1/4 teaspoon salt; and 1 to 2 tablespoons reserved marinade to the cream cheese mixture; gently fold until combined. When ready to bake, add dip to a quadrant and top with 1/4 cup shredded Italian-blend cheese. Bake as directed. Garnish with crushed red pepper.

Pecan Pie Dip: Beat together 1 (8 ounce) package cream cheese, softened; 3/4 cup powdered sugar, and 1 egg in a medium bowl with an electric mixer at medium speed until smooth and fluffy. In another medium bowl, stir together 3/4 cup toasted pecans, chopped; 1/2 cup packed brown sugar; 1/4 cup light corn syrup; 3 tablespoons butter, melted; 1 teaspoon vanilla extract, and 1/4 teaspoon salt. When ready to bake, add cream cheese mixture to a quadrant and top with pecan mixture. Bake as directed. 

Baked Brie with Apples Cinnamon and Honey

Recipe found here.

1 (7 oz.) Brie
3 to 4 tablespoons apple any kind, peeled and chopped
3 to 4 tablespoons chopped pecans
2 tablespoons brown sugar
3 tablespoons unsalted butter melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch kosher salt
olive oil extra virgin
honey
serve with crackers and fruit
 

Preheat your oven to 350 degrees. Unwrap the brie and score, using a paring knife. Cut a few lines horizontally and then vertically; this is optional. You can leave your brie as is.

Using a small bowl, mix together all of the ingredients from the apples to the salt until combined. Carefully spoon on top of the brie. Drizzle lightly with olive oil. Bake in the oven for about 12 to 15 minutes*, checking on the brie after 10 minutes. Serve immediately with crackers and fruit and enjoy while hot.

Notes
*The longer you leave your brie in the oven, the better it will be and the apples will become more baked and soft. HOWEVER the brie will start to collapse and the cheese will be oozing out so if you want the brie to stay mostly in tact, aim at keeping it in the oven for no more than 12 to 13 minutes. If you do this, there is still a little bite with the apples, which I like, but again, if you want the apples softer, bake the brie for longer but no more than 15 to 16 minutes. Alternatively, you can heat up the apple mixture on the stove and then add to the baked brie when it comes out of the oven but I think that just adds an unnecessary pan or pot to clean.

Famous Dave's Bread Pudding with Praline Sauce

I've never heard of this place but the picture shared looks delicious.

1 loaf Cinnamon Swirl Bread
2/3 cup Golden Raisins
1 1/2 cups Sugar
4 cups Milk
2 cups Heavy Whipping Cream
1/4 cup Vanilla Extract
8 Eggs beaten
1 teaspoon Cinnamon
Famous Dave's Praline Sauce (Recipe Below)

Coat bottom and side of a 2-inch deep (very large) baking dish heavily with butter.
Tear bread (including ends) into 1-inch pieces.
Mix with raisins and spread it evenly in the prepared dish; be sure to turn as much of the crusts side down as they tend to burn easily
Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended.
Pour over bread mixture.
Place baking dish in a 4-inch deep baking pan. Add water to reach halfway up side of the baking dish. Bake for 1 hour in 325°F oven.
Remove from water bath and let stand until completely cold.
Spoon into dessert bowls, warm in the microwave and drizzle with warm Famous Dave's Praline Sauce Below
Top with whipped cream and add a scoop of ice cream.

Praline Sauce

2 cups unsalted Butter cubed
1 1/2 cups chopped Pecans
3 pounds Light Brown Sugar
1 1/2 cups Heavy Whipping Cream
1/2 teaspoon Cinnamon
2 1/2 cups Sour Cream
1 1/2 teaspoon Vanilla Extract

Heat 1 cup butter in large saucepan until melted.
Add pecans and mix well.
Bring to a boil. Cook until pecans begin to change color. Mixture will foam over, so use a large saucepan.
Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process.
Remove from heat.
Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Do not beat after you add whipping cream, just mix.
Cook over low heat until blended, stirring constantly; increase heat--but be sure NOT to let it boil.
Cook to 230°F on a candy thermometer.
Stir in pecan mixture.
Add sour cream and vanilla and mix well.
Remove from heat.

German Chocolate Cake

 I found this recipe months ago but haven't tried it yet. But their picture looks so moist that I had to add it to my list of ones to try.

FOR THE CHOCOLATE CAKE LAYERS:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
1 cup hot brewed coffee (or hot water)  

FOR THE COCONUT PECAN FROSTING:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

INSTRUCTIONS:

Step 1 – Prepare the Chocolate Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Slowly pour in the hot brewed coffee (or hot water) and mix until the batter is smooth.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 2 – Prepare the Coconut Pecan Frosting:
In a saucepan, whisk together evaporated milk, granulated sugar, egg yolks, and butter over medium heat.
Cook the mixture, stirring constantly, until it thickens and becomes golden brown (about 10-12 minutes).
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
Let the frosting cool to room temperature, stirring occasionally to prevent a crust from forming.

Step 3 – Assemble the German Chocolate Cake:
Place one cake layer on a serving plate. Spread a generous amount of the cooled coconut pecan frosting evenly over the top.
Add the second cake layer on top and repeat the frosting layer. Finally, place the third cake layer and frost the top and sides of the cake with the remaining frosting
Optional: Garnish the top of the cake with additional pecan halves or coconut flakes for decoration.

Step 4 – Slice and Enjoy:
Once assembled, refrigerate the cake for at least 1-2 hours to allow the flavors to meld and the frosting to set.
Slice the Homemade German Chocolate Cake and serve it chilled or at room temperature. Enjoy the moist cake layers and decadent coconut pecan frosting with friends and family!

Tips for Success:
For a deeper chocolate flavor, use Dutch-process cocoa powder in the cake batter.
Ensure all ingredients for the frosting are at room temperature to achieve a smooth and creamy texture.
Store leftover cake in the refrigerator, covered, for up to 3-4 days. Bring to room temperature before serving for best taste and texture.

Pecan Balls

I'm hoping these are the cookies that I've loved for years but have never made. I remember them being shaped as a sort of crescent though, not a ball, so we'll see. Original recipe here.

1 cup butter, room temperature
½ cup sifted powdered sugar
2 tsp vanilla
2¼ cups all-purpose flour
¼ tsp salt
3/4 cup finely chopped toasted pecans
powdered sugar for dusting

Spread pecans in a single layer on a baking pan. Bake at 400° for 7-10 minutes or until the pecans start to turn golden. Shake the pan halfway through toasting.
In a large bowl, cream butter, powdered sugar, and vanilla until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Refrigerate 1 hour.
Roll dough into 1" balls. Place onto ungreased cookie sheets. Bake 10-12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks. While cookies are baking, place the powdered sugar in a shallow dish.
While still warm, roll cookies in powdered sugar. When cookies have cooled, roll them again in the confectioners sugar to give them a nice even coating of sugar. Store in an airtight container.

White Chocolate Cranberry Pecan Cookies

The original recipe is here on The Daring Gourmet but we prefer pecans over pistachios.

½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 egg
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
1 cup white chocolate chips
½ cup chopped shelled pistachio or pecans
1 cup dried cranberries (or dried cherries)

Note: If using unsalted nuts, add ¼ teaspoon salt to the flour.

Preheat oven to 375° F. Grease a cookie sheet.
In a large mixing bowl, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
In a separate bowl, combine the flour and baking soda. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cranberries, and nuts.
Drop heaping spoonfuls of the batter onto the greased cookie sheet.
Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

Pecan Sandies

2 sticks butter, unsalted (1/2 lb., softened)
1 cup vegetable oil
1 cup sugar, granulated
1 cup confectioner's sugar (sifted)
2 eggs (large)
1 teaspoon vanilla extract
4 cups flour, all purpose (500 gr.)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups pecans (chopped)
1/2 cup sugar, granulated (for decoration)

Preheat oven to 325 degrees F.
In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Butter Pecan Cake

2 2/3 cups chopped pecans
1 1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk

FROSTING
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 tsp vanilla extract

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Mississippi Mud Cake Brownies w/Pecans

I've made Mississippi Mud before and personally find it really sweet. I'm back for round 2 because my kids keep asking for it. They love how chocolaty it looks. So this is on the menu for Christmas this year.

1c melted butter
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs (lightly beaten)
1 tsp vanilla extract
1/8 tsp salt
1 1/2 c all purpose flour
1 1/2 c coarsely chopped pecans, toasted
1 10.5oz bag miniature marshmallows

Chocolate Frosting
1 16oz box powdered sugar, sifted
1/2 c milk
1/4 c butter, softened
1/3 c unsweetened cocoa

Whisk together melted butter and next 5 ingredients in a large bowl.
Stir in flour and chopped pecans.
Pour batter into a greased and floured 10x15 jellyroll pan.
Bake at 350° for 20-25 minutes or until a wooden pick inserted in center comes out clean
While baking, beat all the frosting ingredients together until smooth.
Remove brownies from oven; top warm cake evenly with marshmallows.
Return to oven and bake 5 minutes.
Drizzle chocolate frosting over warm cake.
Cool completely before cutting into squares!

Carrot Cake (from my childhood)

I asked my mom for the recipe she made when I was younger and she found it. Apparently I had a spiral notebook that I wrote recipes in, complete with splatters all over it. Maybe someday that spiral notebook will wind up in my kitchen for my girls to see. So I hope this one is the moist delicious one I remember.

Cake:
3 cups sifted flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
¾ coconut oil
¾ applesauce
2 tsp vanilla
2 cups sugar
2 cups finely grated raw carrots
1 8oz can crushed pineapple with juice
1½ cups chopped pecans
3 eggs

Icing:
1 box/16oz powdered sugar
½ cup butter
8oz cream cheese
2 tsp vanilla
1 cup chopped pecans

Sift together flour, baking soda, cinnamon, and salt. Mix together coconut oil, applesauce, and sugar. Add half the sifted dry ingredients, mix well. Beat in carrots, pineapple, vanilla and nuts.
Add eggs, one at a time, beating well after each addition. Add remainder of dry ingredients and beat until well blended.
Pour batter into greased and floured 10" tube pan. Bake in a preheated oven at 350° for about 70 minutes.
OR
Pour into 3 8-9" cake pans sprayed with Baker's Joy, distributing evenly. Bake cakes in a preheated oven at 325° for about 25-30 minutes, rotating the pans in the oven at 15 minutes.

Icing: Let cakes cool completely in the fridge before icing. Allow cream cheese and butter to reach room temperature. Cream together butter and cream cheese then add vanilla. Add in powdered sugar, about a cup and a time. Begin with mixer on low so you don't make a mess. Mix until frosting is smooth and creamy.

To insure your cake layers won't slide around, take a serrated knife and keeping knife flat, saw back and forth to remove the very top layer. Now your cakes will sit evenly.
Place a small bit of frosting on cake plate and spread around the middle so that your cake will have something to "grab on to," to keep it from sliding around.
Place one cake on plate and frost the top completely with an off set spatula. Repeat with other layers.
Frost a thin layer around the outside of the cake and pop it in the fridge for a few minutes to let the frosting firm up.
Add another layer of the frosting to the cake.
Last, grab handfuls of chopped pecans and stick them to the outside edge of the cake.

Oatmeal Breakfast Cake

Once again a yummy recipe floating around on Facebook. I doubled the original recipe since I needed to feed 7 people. It was pretty sweet, as in almost too sweet, not sweet as in cool. When I make it again we're going to make it as muffins. Instead of making a frosting, we've also decided to mix in the pecans and coconut.

1 cup quick cooking oatmeal
1½ cup boiling water
1 cup sugar
1 cup brown sugar
1-1/3 cup flour
1 tsp salt
1 tsp baking soda
2 egg
1 tsp vanilla
½ cup of butter
Alternate recipe: Instead of making a frosting, mix in pecans, coconut, and vanilla. Cook as directed, but do not frost.

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients in a bowl,then stir in the cooked oatmeal. Grease and flour a 9×13 pan. Pour batter into pan and bake at 350 for ~40 minutes.

Coconut Pecan Crumble:
6 tbsp melted butter
2/3 cup brown sugar
1 cup sweetened shredded coconut
1 cup chopped nuts
4 tbsp milk
Combine all ingredients and mix thoroughly. Carefully drop crumble over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Pecan Pie

Have you visited Sweet Tea and Cornbread's blog yet? Oh dear, you should...go on. I'll wait.
Did you like it? We're making her pecan pie for Christmas and I can't wait for it to come out of the oven. I'm wondering if I should have made 2, but we've got a ton of other things made so I'm sure we'll be ok.

¾ cup sugar
1 pinch of salt
1 tbsp flour or cornstarch
1 cup light corn syrup
3 eggs
¼ cup butter, melted
1 tsp vanilla
1½ cups pecan halves
1 9" pie shell, unbaked (NOT deep dish)

Preheat oven to 350°, when you place pie in the oven to bake, you will turn it down to 300°.

In a mixing bowl, stir together the dry ingredients (sugar, salt, and flour).  The addition of flour or cornstarch keeps the pie from being runny.

With a wire whisk (not a mixer) mix in the butter, eggs, corn syrup, and butter just until well blended.  Don't over beat this.

Place the pie shell on a cookie sheet.

Arrange the pecan halves in the bottom of the pie shell, flat side down as you want them to look on top of the pie.  They will rise to the top after you pour the wet ingredients in and bake it.

Pour the custard over the pecan halves.  Place the cookie with the pie shell on it carefully in the oven on the middle rack.

Turn the oven down to 300° and bake for exactly 1 hour.   The lower temperature might seem unusual if you have baked a pecan pie before and it calls for 350° for an hour, but this temperature keeps the pie shell from over browning and the pie from getting too gooey or hard.