Recipe Category: Desserts
Spring is officially here and I couldn’t be happier! Warmer weather normally means I get to pull out my favorite flavor profiles. Think lemons, basil and edible florals…I could go on but I am most pleased with LEMONS and all things citrus. You could say I am OBSESSED and not just with citrusy desserts: grilled steak with bright, zesty Chimichurri sauce or Fish En Pappioltte (in parchment) with lemon wheels and garden-fresh Tarragon…I digress. Now turning to these delightful little Lemon Almond Shortbread cookies. So easy and delicious. The flaky, buttery crust paired with the bright zest of the lemon and crunch of the almond leaves you with the perfect little Spring cookie. Voila!
- 2 sticks salted butter
- 1/2 cup white sugar
- 2 cups sifted flour
- 1 teaspoon lemon extract
- 1 tablespoon fresh lemon juice
- Zest of two lemons
- 1/2 Cup Sunnyland Farms Sliced Almonds
- Mix all ingredients with mixer or by hand, refrigerate at least one hour. Roll in small balls, press with back of measuring cup and top with slivered almonds. Bake at 350 for 15 minutes/slightly golden.
- Makes about a dozen medium sized cookies
Lemon Almond Shortbread
Allow me if you will to make a bold statement.
I’ve never met a pecan pie I didn’t like.
Sure, I’ve eaten different kinds of pecan pie -- from those that used pecan halves instead of pecan pieces to those that had a gooey center rather than a firm one. But one thing is for certain:
To enjoy a good piece of pecan pie you need three things: a piece of pecan pie (obviously), a plate and a fork.
Before I go on, I should probably introduce myself. I’m Regan Jones -- a self-proclaimed food lover by birth but also a registered dietitian nutritionist & personal trainer by education. You may read those credentials and think, “Wait. What? She’s a dietitian and personal trainer and she eats pecan pie?”
You bet I do.
And based on what I shared above, you can assume I’ve eaten plenty of it over my lifetime. If I may, allow me to make another bold statement:
Dietitians do dessert. Period.
We know the special place that delicious dishes and fond food memories play in having a healthy outlook on how all foods fit into a healthy diet. But what my credentials and history of pie eating don’t tell you is that I actually prefer a very simple twist on traditional pecan pie. I prefer Pecan Pie Bars.
Pecan Pie Bars: A Simple Twist on a Southern Classic
But it wasn’t always this way.
Growing up, my family’s holiday table was routinely filled with copious amounts of what I would now consider “fork desserts.” You know the ones -- cakes, pies, maybe a trifle here and there… basically anything that needed to be cut/sliced/scooped and served on a plate with a strong cup of coffee (to be sipped while the adults discussed how good the meal was and how delicious the desserts were)… and of course, a fork. (There might also be a discussion of college football depending on the mood of the room, but down South some things are better left unsaid, depending on the year. But I digress.)
As I got older, though, I came to what we’ll call a pie eating “fork in the road,” so to speak. I met the man who is now my husband and found that his family virtually never served a dessert that needed a fork. It was cookies and bars and the like -- handheld treats if you will -- all the way.
At first, I thought it odd, to be honest. There was no lingering; no sitting around the table; no moment of pushing past fullness to enjoy that last forkful of leisurely dessert. They were up and away and grabbing goodies on the way to the backyard for a game of touch football. And as much as the health professional in me loved the idea of the activity and movement, I inwardly mourned the tradition of sitting down to a plateful of holiday yumminess and especially missed the pecan pie.
So as a young bride, when it came my time to contribute to the holiday festivities I was initially at a loss for how to serve up something that felt worthy of the holidays but kept the pick-up-and-eat preference of my new family’s affinity for handheld desserts.
Enter Pecan Pie Bars.
If you’ve never had a Pecan Pie Bar, trust me. You’re in for a treat! Imagine if you will, taking everything that’s delicious about pecan pie -- like the uniquely rich and earthy goodness of the pecan and the sweet, thick syrupy filling that encompasses it -- and placing all of that on top of a rich, shortbread crust that’s sturdy enough to grab and go. It truly is that sweet spot on the dessert tray that keeps you coming back for just one more.
And while you can find Pecan Pie Bar recipes all over the Web, none are quite as perfect as this one. Many other recipes call for corn syrup, but I find I seldom have it on hand. Honey on the other hand is always in favor at my house and goes the extra mile in this recipe by yielding a slightly floral sweetness that pairs beautifully with straight from the orchard, high-quality Sunnyland Pecans.
It may go without saying, but let me say it anyway -- the pecans you use matter a great deal in ensuring the absolute best tasting Pecan Pie Bar. Using Sunnyland’s farmer picked and packed pecans yields the absolute best tasting bar time after time and for good reason. Sunnyland -- unlike many other pecan brands you might find on store shelves -- is unique in that they are both a farm AND a manufacturer. This means that every product is managed on-site with close attention to detail. Plus, their pecans are straight from Albany, Georgia -- otherwise known as the pecan capital of the world.
High-quality pecans, equal the best tasting Pecan Pie Bars. No forks required.
Pecan Pie Bars Recipe (no corn syrup):
Makes: 16 bars
Prep time: 5 minutes
Cook time: 45 minutes
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup (1 1/2 stick) butter, melted
- Pinch of salt
- 3 large eggs, at room temperature
- 2/3 cup brown sugar
- 1/2 cup honey
- 1/4 cup (1/2 stick) butter
- 1/4 cup heavy whipping cream
- 3 cups Sunnyland Farms small pecan pieces
- 1 teaspoon vanilla
- Pinch of salt
- Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking pan with cooking spray.
- Whisk together flour and granulated sugar. Stir in melted butter; blend until mixture resembles coarse meal. Pat evenly into bottom of prepared pan.
- Bake crust for 15 minutes or just until edges begin to lightly brown. Let cool.
- Meanwhile, crack eggs in a medium-size bowl and beat well with a fork or whisk. Set aside.
- Combine brown sugar, honey, butter and cream in a medium-size saucepan. Bring just to a boil over medium-high heat. Turn off heat. Gradually stream 1/2 cup hot sugar mixture into eggs, whisking constantly. Pour egg mixture back into pan with remaining sugar mixture, stirring constantly until smooth. Stir in Sunnyland Farms small pecan pieces, vanilla and salt. Pour over crust.
- Bake for 25 minutes or until golden and bubbly. Cool completely before cutting into squares.
I’m not quite sure when I was first introduced to slab pies. But I am sure it was an awfully good thing.
What is a Slab Pie?
At first glance, a slab pie may seem like a solution to the problem of “not enough slices” in a regular size pie. But look a little further and what you’ll find is that the slab pie makes for the perfect eating experience. It’s thin enough to ensure the filling to crust ratio is just right. And in the case of this particular pumpkin slab pie, it showcases the centerpiece of the recipe -- the homemade candied pecans!
When I first started thinking about marrying two classic Thanksgiving pies into one fabulous slab pie creation, I thought about making a distinct layer of pumpkin pie and a distinct layer of pecan pie.
But let’s be honest. Sunnyland has already perfected the Pecan Pie in its classic form. So why tamper with perfection?
The Twist: Pumpkin Pie with Candied Pecans
Instead, I developed an entirely new twist on pumpkin pie by making a batch of candied pecans using Sunnyland’s pecan halves that dot the homemade pumpkin pie filling (Don’t you dare think that the canned shortcut is the way to go here), which is then layered between a buttery, flaky pie crust and dollops of whipped cream. (You do have my permission to go the shortcut route when it comes to pie crusts.)
What you get when you combine the two is an eating experience of bites of pure pumpkin pie followed by bites of a pumpkin-pecan combo that you won’t soon forget.
Nor will your Thanksgiving guests forget the presentation of this slab pie. Its expansive size and candied pecan garnish signal to everyone at your table that this isn’t your average pumpkin pie. And that’s something we can all be thankful for.
~by Regan Jones
Pumpkin Slab Pie with Candied Pecans Recipe
Yield 18 servings
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 egg white
- 1 tablespoon water
- 3 cups Sunnyland pecan halves
- 2 homemade pie crusts OR 1(14.1-ounce) package refrigerated pie crusts (package will contain 2 crusts)
- 4 large eggs, lightly beaten
- 2 (15-ounce) cans pumpkin
- 2 1/2 cups heavy cream
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon Kosher salt
- Garnish: whipped cream
- Preheat oven to 250 degrees F.
- Mix sugar, cinnamon, and salt together in a bowl.
- Whisk egg white and water together in a separate bowl until frothy. Toss pecans in egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a Silpat lined or cooking spray coated baking sheet.
- Bake in preheated oven, stirring every 15 minutes, for 1 hour or until pecans are evenly browned. Remove from oven and let cool; reserve 18 candied pecans.
- Meanwhile, soften pie crusts according to package directions.
- Increase oven temperature to 350 degrees F.
- On a lightly floured surface, unroll pie crusts and stack one on top of the other. Roll to a 17x12-inch rectangle.
- Fit crust into ungreased 15 x10 x1-inch pan, pressing into corners and up the top of the pan. Fold extra crust evenly over edges of pan.
- Sprinkle candied pecans (minus reserved pecans) over bottom of crust.
- Whisk together eggs, pumpkin, cream, brown sugar, pumpkin pie spice, vanilla and salt in a bowl; pour over pecans in crust. Bake until set or about 35 minutes. Remove from oven; let cool completely, about 2 hours.
- To serve, cut pie into squares. Top with whipped cream and reserved pecans.
One of my favorite things to do at the start of the holiday season is peruse old copies of Christmas cookbooks. Filled with elaborate tablescapes and gorgeous looking holiday meals, they immediately transport me into a holiday fantasy of effortless entertaining and endless time to cook.
Then, I start thinking about my Christmas to-do list and the fantasy fades.
Let’s be honest. While the holidays can be a time of rest and relaxation, they’re often anything but. I’m not necessarily saying the pursuit of something more peaceful is fruitless, but I have accepted the fact that finding a way to bring about a special holiday meal with a little more ease is something my sanity surely can handle.
No place is that more true than what I serve for Christmas morning breakfast. As a baker at heart, my first thought when making a special meal is always what can I bake that will be delicious (that won’t keep me in the kitchen all day). Years ago, I embraced a version of this Christmas Morning Pull Apart Bread (and have improved it over time) as an ideal way to serve something worthy of a Christmas morning breakfast without spending all of Christmas day baking it.
Christmas Morning Pecan Pull Apart Breakfast Bread Recipe
Makes 8 servings
- 1 cup orange marmalade or apricot preserves
- 1 cup Sunnyland Pecan Halves, coarsely chopped
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 1/2 cup butter, melted
- 2 (7.5-ounce cans) refrigerated biscuit dough
- Preheat oven to 350 degrees F.
- Coat a Bundt or tube pan with cooking spray. Spread marmalade in bottom of pan; sprinkle evenly with pecans.
- Combine brown sugar, cinnamon and nutmeg. Dip each biscuit in melted butter; dredge in brown sugar mixture.
- Arrange biscuits in pan by standing each biscuit on its edge. Drizzle any remaining butter over biscuits and sprinkle with any remaining brown sugar mixture.
- Bake for 35 minutes or until biscuits are browned. Cool in pan on a wire rack 10 minutes. Invert onto a serving platter.
When my husband and I first started dating, we would spend time over the summer at his grandparents' lake house. At some point, the topic of homemade ice cream naturally came up.
He - the devoted grandson - was totally enamored with his Nana's homemade ice cream.
I - the aspiring (and somewhat neurotic) young dietitian - was less than excited to try it... when I found out it was made with raw eggs.
Now, in his Nana's defense, making ice cream with raw eggs was a very traditional and common practice. And let's be honest -- most Nanas worth their weight in ice cream wouldn't dare dream of changing a time-honored family recipe. I get this now and respect her preservation of tradition.
Homemade Butter Pecan Ice Cream Recipe (No Cooking, No Churning - No Raw Eggs!)
That said, I cared nothing then (or now) about eating ice cream made with raw eggs. (Food safety is truly at the top of my culinary list of basic needs in a recipe.)
But I can also see why not having to cook the egg mixture for an ice cream is appealing for most home cooks.
And that brings us to the brilliance of this NO COOK BUTTER PECAN ICE CREAM! While it skips the cooking (and churning) steps, it also skips the raw eggs. Win-Win.
Butter Pecan Ice Cream 101
Before I jump into HOW I made it "no cook", let's talk a little bit about butter pecan ice cream in general.
What is butter pecan ice cream made of?
As is the case with most basic ice cream recipes, butter pecan ice cream typically starts with a custard base (made with whole milk or cream, sugar and eggs or egg yolks) to which toasted pecans (toasted in a few tablespoons of butter over medium-low heat) are added. This No Cook Butter Pecan Ice Cream skips this custard making step AND the butter toasting of the pecans. By using heavy whipping cream and Sunnyland’s Pecan Butter, I was able to create a super easy, creamy and subtly pecan tasting ice cream with less fuss and easier prep.
Why does this recipe use pecan butter rather than buttered pecans?
Simply put, it’s easier, requires no cooking, and tastes amazing! Sunnyland’s Pecan Butter is made with the same high-quality pecans Sunnyland is known for… plus a touch of butter (hello, buttered pecans) and a dash of Wildflower honey. There’s truly nothing quite like it. It provides a subtle perfectly pecan richness to the ice cream with virtually no effort at all.
How to make easy butter pecan ice cream?
Do you find cooking custard to be cumbersome? If so, any traditional butter pecan ice cream recipe should be easy for you. I personally prefer not to have to make a custard base for ice cream, especially knowing that I can create a thick, rich ice cream base in just a few easy steps with a few simple ingredients. Cooking a custard ice cream base for butter pecan ice cream (or any ice cream for that matter) isn't complicated. But it does involve carefully tempering (or bringing your eggs up to a high enough temperature to thicken them and kill any harmful bacteria) WITHOUT making the mistake of "scrambling" them. My no cook pecan ice cream recipe below requires none of that.
Is there butter in butter pecan ice cream?
Yes, but it's often not as much as you'd think, based on the homemade butter pecan ice cream recipes that I've reviewed. In my "no cook" version, no butter is needed. The buttery flavor of the pecan butter imparts all the pecan butter flavor you could ever ask for.
Is "no cook ice cream" the same as "no churn ice cream"?
No. But you will often find the two go hand-in-hand. In just a few simple steps, you start with a heavy whipping cream base for the ice cream (rather than a cooked custard) that's then whipped before placing it in the fridge freezer, essentially eliminating the need to pull out the ice cream maker.
Do the type of pecans used in butter pecan ice cream matter?
Absolutely! If you want the best tasting ice cream, you start with the best tasting ingredients – and now where is that more true than with the pecans you use in butter pecan ice cream. Whereas some ice creams build flavor with tons of ingredients, butter pecan is mostly just a showcase of cream and pecans. Starting with Sunnyland’s high-quality pecans ensures the best tasting ice cream every time.
So with all that background, I offer to you the best (and easiest) homemade butter pecan ice cream you’ll ever need.
No Cook Butter Pecan Ice Cream Recipe
This popular ice cream flavor gets an easy, homemade makeover to create your new favorite homemade ice cream recipe. By skipping both the cooking and churning of traditional ice cream recipes, you have a creamy ice cream flavor - full of rich, buttery pecan taste - in no time.
- 2 cups heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- ½ cup Sunnyland Pecan Butter
- ¾ cup Sunnyland pecan pieces or pecan halves, chipped and divided
- 1 ½ teaspoons vanilla extract or maple extract (optional)
- Pinch of salt
- Pour 2 cups of heavy cream and 1 ½ tsp vanilla (or maple) extract into a large mixing bowl or stand mixer. Using hand mixer / electric mixer or whipping attachment for stand mixer, beat cream on medium-low speed for 1 minute. Increase to medium speed and beat 1 additional minute. Increase to high speed and beat just until relatively stiff peaks start to form. Do not over beat.
- In a separate medium bowl, stir together sweetened condensed milk and pecan butter. Fold the whipped cream into the pecan butter mixture with a rubber or silicone spatula. Fold just until combined. Don't over mix. Add 1/2 cup pecan pieces and mix pecans in gently.
- Pour ice cream mixture into a 9- x 5-inch loaf pan or 8- x 8-inch square pan. Sprinkle the remaining 1/4 cup pecan pieces in a single layer over the top.
- Cover ice cream with plastic wrap. Then wrap with aluminum foil to create an air-tight container. Freeze at least 4 hours or until finished ice cream is firm enough to scoop. (If freezing overnight you will get a hard ice cream, but it will soften easily at room temperature in 10 - 15 minutes.)
- 6 tablespoons unsalted butter
- 12 oz dark or milk chocolate
- 1 cup flour
- ½ cup pecan flour or pecan meal
- 1 cup chopped pecans
- ¾ cup white sugar
- ¼ cup brown sugar
- ⅓ cup cocoa powder
- ½ teaspoon cinnamon
- 1 teaspoon sea salt
- 5 eggs
- 1 cup stout beer
- ⅓ cup coffee
- 1 teaspoon instant coffee grounds
- 1 ½ teaspoon vanilla
- Melt the butter & chocolate in a bowl.
- Heat the oven to 350. Line the base of a shallow square tin with wax paper.
- Mix all dry ingredients into a bowl. Mix the sugar and eggs with mixer until creamy.
- Pour and fold into mixture the melted chocolate, beer, vanilla, and coffee.
- Fold in dry ingredients and pecans.
- Spoon batter into pan. Sprinkle top with chocolate chips, pecan halves, & a little sea salt.
- Bake 25 minutes
Recipe Staci Willson
Prep Time: 1 hr
Cook Time: 45 misn
Equipment: 8-inch cake pans
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 eggs well beaten
- 4 whole bananas overripe
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup black walnuts chopped
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/3 cup heavy cream plus more if needed
- 1 tablespoon vanilla extract
- 4 cups confectioners' sugar
- 1 1/2 cups black walnuts finely chopped
Cream Cheese Frosting
- 1/2 cup unsalted butter softened
- 1 oz. cream cheese softened
- 2 to 2 1/2 cups confectioners' sugar
- 3-4 tablespoons milk or cream to thin
- 1 tablespoon black walnuts finely chopped
For the cake layers
- Preheat oven to 350°F. Spray two 8- or 9-inch cake pans withflour-based cooking spray (or grease and flour) and set aside.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon in a separate bowl. In the bowl of an electric mixer, cream the butter and sugar thoroughly. Blend in bananas, eggs and vanilla. Add the flour mixture alternately with buttermilk until well incorporated, then fold in walnuts. Divide the batter evenly between the prepared pans and bake for 35 minutes for8-inch pans, or 30 minutes for 9-inch pans, or until a toothpick inserted into the center of a cake comes out clean. Cool in pans on a cooling rack for 10minutes, then turn out of pans to cool completely.
For the caramel frosting
- Melt the butter in a saucepan over medium heat on thestovetop. Add brown sugar and heavy cream, stirring until sugar is dissolved,about 5 minutes. Remove from heat and add vanilla extract. Transfer the mixtureto the bowl of an electric mixer while still warm and melted. Beat onmedium-low speed while adding powdered sugar a little a time; mix until smoothand thick. Add additional heavy cream a tablespoon at a time until the frostingis of easy spreading consistency. This frosting firms quickly, almost to afudge-like state, so work quickly to frost the cake.
- Place a small amount of frosting on the center of a cakeplate to keep the cake from shifting. Place one layer on the cake plate, andapply a layer of frosting. Top with the other cake layer, and frost the outsideand top of the stacked layers. If the frosting begins to set up, add more heavycream and re-whip to soften. Immediately press chopped black walnuts onto thetop and sides of the cake, before frosting sets up.
For the cream cheese frosting
- Combine the butter and cream cheese in a large bowl and whip until fluffy with an electric hand mixer. Add confectioners’ sugar a little ata time until a thick, fluffy frosting forms; add milk or cream to thin as needed. Transfer the frosting to a piping bag with a large closed star piping tip. Pipe swirls of cream cheese frosting on the top edge of the cake. Garnish with black walnuts.
Recipe courtesy of sprinklebakes.com
Capture the essence of the season with these tender strawberry- and pecan-studded scones. Sunnyland Farms Raw Georgia Pecan Halves highlight the sweetness of the strawberries with rich, buttery notes while lending irresistible crunch to every bite. Topped with a velvety vanilla glaze, these scones are next-level delicious.
Makes 8 scones
- 2 cups (250 grams) all-purpose flour
- 1/3 cup (73 grams) firmly packed light brown sugar
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup (57 grams) cold unsalted butter, cubed
- 3/4 cup (180 grams) cold heavy whipping cream
- 1 teaspoon (6 grams) vanilla bean paste
- 1/4 teaspoon (1 gram) tightly packed orange zest
- 1/2 cup (85 grams) ½-inch-chopped fresh strawberries, patted dry
- 1/2 cup (57 grams) chopped toasted Sunnyland Farms Raw Georgia Pecan Halves
- 2 tablespoons (14 grams) chopped Sunnyland Farms Raw Georgia Pecan Halves
- 1 large egg (50 grams), lightly beaten
- Sparkling sugar, for sprinkling
- Vanilla Bean Glaze (recipe follows)
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon, breaking up any clumps by hand if needed. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.
- In a small bowl, stir together cold cream, vanilla bean paste, and orange zest. Gradually add cream mixture to flour mixture, stirring with a fork until dry ingredients are moistened. Gently stir in strawberries and toasted pecans. (It’s OK if dough is crumbly or shaggy in parts.)
- Turn out dough onto a very lightly floured surface; knead gently 4 to 6 times to bring dough together. Roll or pat dough into a 7-inch circle (1-inch thickness), lightly flouring surface as needed to prevent sticking. Using a bench scraper or a thin-bladed knife, cut dough circle into 8 wedges; gently press raw pecans into tops of scones as desired. Place scones at least 2 inches apart on prepared pan. Freeze for 15 minutes.
- Brush tops of scones with egg wash, and sprinkle with sparkling sugar.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool to room temperature. Spoon Vanilla Bean Glaze into a small pastry bag; cut a ¼-inch opening in tip. Drizzle onto scones as desired.
Vanilla Bean Glaze
Makes about 1/2 cup
- 2/3 cup (80 grams) confectioners’ sugar
- 2 1/2 tablespoons (37.5 grams) heavy whipping cream
- 1/2 teaspoon (3 grams) vanilla bean paste
- 1/4 teaspoon kosher salt
- In a small bowl, stir together all ingredients until smooth. Use immediately.
Offering sweet and simple satisfaction, there’s no denying that these Pecan Caramel Tassies are a must-bake for any occasion. Sunnyland Farms Small Pecan Pieces are the secret ingredient behind these rich bites, adding irresistible crunch to the pecan pie filling and nutty notes that harmonize with the luscious caramel topping. Sprinkled with a pinch of sea salt, these classic treats will go so fast at your next gathering that you may want to bake a double batch.
Pecan Caramel Tassies
- 1/2 cup (113 grams) unsalted butter, softened
- 3 ounces (86 grams) cream cheese, softened
- 2 teaspoons (8 grams) vanilla extract, divided
- 1 1/2 cups (188 grams) all-purpose flour
- 3/4 teaspoon (2.25 grams) kosher salt, divided
- 1/4 cup (55 grams) firmly packed dark brown sugar
- 1/4 cup (42 grams) light corn syrup
- 1 tablespoon (14 grams) unsalted butter, melted
- 1 large egg (50 grams)
- 3/4 cup (90 grams) Sunnyland Farms Pecan Pieces
- Caramel (recipe follows)
- Garnish: Sunnyland Farms Pecan Pieces, flaked sea salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and cream cheese at medium speed until smooth. Beat in ½ teaspoon (2 grams) vanilla. With mixer on low speed, gradually add flour and ½ teaspoon (1.5 grams) kosher salt, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat oven to 350°F (180°C). Spray a 24-cup mini muffin pan with cooking spray.
- On a lightly floured surface, roll dough to about ⅛-inch thickness. Using a 2¾-inch round cutter, cut dough, rerolling scraps as needed. Place a round in each prepared muffin cup, pressing into bottom and up sides. Freeze while preparing filling. (Alternatively, divide dough into 24 portions [about 16 grams each]; roll into a ball, and then press into bottom and up the sides of each muffin cup, trimming excess dough as needed).
- In a medium bowl, whisk together brown sugar, corn syrup, and melted butter until smooth. Add egg and remaining ¼ teaspoon salt, whisking until combined.
- Sprinkle pecan pieces in each prepared crust. Pour egg mixture over pecans, filling each cup three-fourths full.
- Bake until filling is set and an instant-read thermometer inserted in center registers 200°F (93°C), about 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Place Caramel Sauce in a piping bag. Cut a ¼-inch opening, and pipe Caramel Sauce on top of pecan filling. Garnish with pecan pieces and sea salt.
Dough can be made ahead of time. If chilled for a long period of time, let dough stand at room temperature for 15 to 20 minutes before rolling.
Makes about 1 1/2 cups
- 1 cup (200 grams) granulated sugar
- 4 tablespoons (60 grams) water, divided
- 1/2 cup (120 grams) warm heavy whipping cream
- 6 tablespoons (84 grams) unsalted butter, cubed and softened
- In a medium saucepan, heat sugar and 3 tablespoons (45 grams) water over medium heat until sugar is dissolved. Increase to heat to high, and use remaining 1 tablespoon (15 grams) water to brush down sides of pan. (Do not stir once it starts to boil.) Cook until desired light amber color is reached. Remove from heat; slowly add warm cream, whisking to combine. Add butter, a few pieces at a time, whisking until combined. Let cool completely.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8 to 10
- 9 full sheets of graham crackers crushed (about 1 1/2 cups crushed)
- 1/2 cup finely chopped pecans
- 4 tablespoons butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 4 eggs
For the topping:
- 2 cups pecan halves
- 4 tablespoons butter
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons light corn syrup
- 1/3 cup heavy cream
- Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.
- In a medium bowl, combine the crushed graham crackers, pecans, and butter. Stir well. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust.
- In the bowl of a stand mixer (or with a bowl and hand mixer) combine the softened cream cheese, brown sugar, and vanilla until well combined. Add the eggs and mix well.
- Pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles.
- Bake for 40 to 50 minutes, or until the center in almost completely set. Cool and then refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks).
- To make the topping, preheat the oven to 325°F and spread the pecans on a rimmed baking sheet. Bake them for 7 to 10 minutes or until just fragrant. In a medium saucepan, combine the butter, brown sugar, and heavy cream. Cook until bubbly, then stir in the toasted pecans. Cool to room temperature before pouring over the cooled cheesecake.
Don't ditch your Discard, make these Sourdough Discard Brownies instead! These ultra tender brownies get an irresistible tang from the discard, but the real star of the recipe is Sunnyland Farms Georgia Pecan Halves. Folded into the batter and sprinkled on top halfway through baking, Sunnyland's premium Georgia-grown pecans add addictive crunch and nuttiness to every slice. You'll come for the sourdough, and stay for the rich pecans.
Sourdough Discard Brownies
Makes about 12 brownies
- 1 cup (170 grams) 63% cacao extra-dark chocolate chips
- 1 cup (227 grams) unsalted butter
- 1 1/2 cups (300 grams) granulated sugar
- 1 cup (220 grams) firmly packed light brown sugar
- 1 cup (125 grams) all-purpose flour
- 3/4 cup (64 grams) unsweetened cocoa powder
- 2 teaspoons (6 grams) kosher salt
- 5 large eggs (250 grams)
- 1 tablespoon (13 grams) vanilla extract
- 1 cup (251 grams) sourdough starter discard, room temperature
- 1 1/4 cups (256 grams) chopped 66% cacao dark chocolate, divided
- 1 1/4 cups (141 grams) chopped toasted Sunnyland Farms Georgia Pecan Halves, divided
- Preheat oven 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
- In the top of a double boiler, combine chocolate chips and butter. Cook over simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Turn off heat, and whisk in sugars. Remove from heat, and let cool for 15 minutes.
- In a medium bowl, whisk together flour, cocoa, and salt. Set aside.
- Add eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold flour mixture into chocolate mixture until only a few bits of flour remain. Fold in sourdough discard until well combined. Fold in 1 cup (170 grams) chopped chocolate and 1 cup (113 grams) pecans. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out with a few crumbs, about 38 minutes. Remove from oven, and sprinkle with remaining ½ cup (85 grams) chopped chocolate and remaining ¼ cup (28 grams) pecans. Bake until chocolate is melted, about 2 minutes more. Let cool completely in pan. Using excess parchment as handles, remove from pan, and cut into squares.
Preheat oven to 350°. Spread walnuts on a parchment or silicone-lined rimmed baking sheet. Bake for 10 minutes, or until walnuts are toasted and fragrant, stirring every 5 minutes. Check walnuts every few minutes to prevent burning. Cool to room temperature and chop. Store in a covered container until ready to use.
Fill a large bowl with ice water. In a small bowl, combine 2 Tbsp milk with cornstarch, whisk and set aside. Combine remaining milk with heavy cream, sugar and honey in a medium saucepan and place over medium heat. Bring milk mixture to a low boil. Cook until the sugar and honey dissolve, 3 minutes.
Remove milk mixture from heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Pour into a medium bowl. Whisk in salt and rosemary. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Once chilled, pour ice cream base through a fine mesh sieve to remove rosemary pieces. Pour into an ice cream maker and churn according to the manufacturer's instructions. When churning is complete, gently fold in walnut pieces. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.
Recipe Shared from Scoop Adventures
A luscious, moist torte topped with warmed apricot glaze; sliced almonds and powdered sugar. Delicious!
- 8 ounces Sunnyland Sliced Almonds, plus extra 1/4 cup for garnish
- Margarine, for pan
- 1 cup granulated sugar, plus more for pan
- 8 oz Sunnyland Dried Apricots
- Zest and juice of 1 lemon
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 8 large eggs, separated
- 1/2 tsp coarse salt
- 1/4 cup apricot jam
- Powdered Sugar
Preheat oven to 325°. Place nuts in a single layer on a rimmed baking sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.
Grease a 10-inch spring-form pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, 8 oz almonds and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.
Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.
Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Powdered Sugar.
- Yield: 1 10-inch cake.
Recipe and Picture from marthastewart.com
1 cup sugar
1 cup flour
1/4 tsp. salt
2 tsp. baking powder
1 cup chopped Sunnyland Dates
1/2 cup Sunnyland Raisins
1/2 cup Sunnyland Black Walnut Pieces
1/2 cup milk
1 Tbsp. veg oil
1 tsp. vanilla
1 tsp. rum extract
3/4 cup brown sugar
2 Tbsp. butter
1 1/2 cups boiling water
- Combine sugar, flour, salt, baking powder; add dates, raisins, black walnuts.
- In a small bowl, combine milk, oil, vanilla and rum extract.
- Blend with flour mixture. Turn into 8 1/2” square ungreased dish.
- Combine brown sugar, water and butter.
- Pour on top of batter; bake at 300° for 1 hour.
- Serve with whipped cream.
Recipe Picture from allrecipes.com