Bananas Foster Bread Pudding with Carmel Sauce and Pecans
· 10 eggs
· 1 cup sugar
· ½ cup brown sugar
· 1 quart milk
· 1 tsp vanilla
· 1 tsp ground cinnamon
· 2 French bread baguettes, sliced
· 1 pound butter
· 1 pound brown sugar
· 2 cups Delta Pecan pieces
· 4 bananas
· ½ cup Praline Liqueur or purchased caramel sauce
1. Preheat oven to 350 degrees. In a large mixing bowl, combine the eggs, sugars, milk, vanilla, and cinnamon; whisk until well blended. In a nonstick oversized muffin pan, place 2 slices of the bread into the bottom of each muffin cup along with a handful of Delta Pecan pieces.
2. Pour the egg and milk mixture into each muffin cup. Allow the bread to absorb the mixture, and repeat the process until the bread is saturated and the muffin cup is full, sing four slices of bread per cup.
3. Bake for 35 minutes or until pudding has turned golden and set in the pan. While pudding is in the oven, melt butter in a 2 quart saucepan over medium heat.
4. Add the brown sugar and whisk until smooth. Slice the bananas, stir rounds into mixture and add the praline liqueur. Reduce the heat to low to keep the sauce warm. If using prepared caramel sauce, simply warm the sauce over low heat and stir in bananas. Keep warm.
5. When the pudding is baked, remove from the oven and allow to sit for 15 minutes to cool. Invert the muffin pan to remove the puddings. Place one pudding in the center of a plate and spoon the sauce onto the pudding. Serve immediately. Yield: 12 servings.
The Edgewood Bakery's Carrot Cake
Taste of the South Magazine, Spring 05
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2 cups all purpose flour
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1 1/2 tsp baking soda
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1 1/4 tsp baking powder
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1/4 tsp salt
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2 cups sugar
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1 1/4 tsp ground cinnamon
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1 1/4 cups vegetable oil
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4 eggs, at room temperature
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1 tsp vanilla extract
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2 cups finely shredded carrots
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1/2 cup chopped Delta Pecans
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1 (8 ounce) can crushed pineapple, well drained
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3/4 cup flaked sweetened coconut
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1 recipe Decadent Carrot Cake Icing
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Preheat oven to 350 degrees. Grease and flour three 8 inch round cake pans or two 9 inch round cake pans; set aside.
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In a large bowl, combine flour, baking soda, baking powder, salt, sugar, and cinnamon; stir well. Add vegetable oil and eggs; blend well with an electric mixer at medium speed. Stir in vanilla, shredded carrots, pecans, pineapple, and coconut.
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Ladle batter into prepared pans, dividing equally. Bake for 30 to 40 minutes, or until cake tester inserted in the center of layers comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely.
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Ice cake layers with Decadent Carrot Cake Icing. (Since this cake is very moist, for best results, place layers in the freezer for at least one hour before icing)
Decadent Carrot Cake Icing
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2 (8 ounce) packages cream cheese, softened
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1 cup butter
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6 cups confectioners' sugar
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3 cups flaked, sweetened coconut
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1/2 cup raisins
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1/2 cup chopped Delta Pecans
In a large bowl, cream together cream cheese and butter or margarine with an electric mixer at medium speed. Gradually add confectioners' sugar, beating until smooth. Stir in coconut, raisins, and pecans.
Orange Marmalade Cake
1 1/2 cups sugar
1 1/4 cups vegetable oil
3 eggs
1/2 tsp orange extract
2 1/2 cups all purpose flour
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 3/4 cups Orange Marmalade (recipe follows)
1 1/3 cups chopped Delta Pecans, toasted
1 recipe Orange Cream Cheese Frosting (recipe follows)
Garnish: fresh orange sections
Preheat oven to 350 degrees. Grease and flour 3 8" round cake pans. Set aside.
In a large bowl combine sugar, oil, eggs, and orange extract. Beat at medium speed with an electric mixer until smooth. In a medium bowl, combine flour, cinnamon, soda and salt. Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in marmalade and Delta Pecans. Pour into prepared pans. Bake for 30 to 33 minutes, or until awooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Spread Orange Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with fresh orange sections, if desired.
ORANGE CREAM CHEESE FROSTING
1 8 ounce package cream cheese, softened
1/2 cup butter softened
3 tsp fresh orange zest
3 Tbl fresh orange juice
6 cups confectioners sugar
In a large bowl beat cream cheese and butter at medium speed with an electric mixer until creamy. Add orange zest and juice, beating until combined. Gradually add confectioners sugar, beating until smooth.
ORANGE MARMALADE
8 seedless oanges
2 lemons
1 (1.75 ounce) package powdered fruit pectin
2 cups fresh orange juice with pulp
1 tsp vanilla extract
2 cups sugar
Using a vegetable peeler, peel oranges and lemons, being careful to remove only orange and yellow colored top layer and not white pith. Using a kitchen knife, finely chop peel; set aside. Section oranges and lemons. Remove any seeds, place sections in a small bowl and sprinkle with pectin. In a large saucepan bring chopped peel, orange juice, and vanilla to a rolling boil. Lower heat and simmer for 20 minutes. Add orange and lemon sections. Simmer for an additional 10 minutes. Add sugar. Bring back to a rolling boil for 3 to 5 minutes, stirring constantly. Remove from heat and let cool for at least 1 hour. Place in an airtight container and refrigerate for up to 1 month.
Taste of the South Magazine, Winter 2008
GLAZED PECAN-RAISIN CAKE
This cake is lighter in texture and more delicate than traditional fruitckae, het keeps all its appeal with nutmeg, pecans, raisins, and a touch of brandy. This recipe is from the Martha Stewart Living Magazine.
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2 cups unsalted butter, room temperature, plus more for pan
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4 cups all purpose flour (spooned and leveled, plus more for pan
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2 Tbl ground nutmeg
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1 tsp baking powder
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2 1/4 cups packed light brown sugar (1 pound)
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6 large eggs
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1/2 cup brandy
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3 cups Delta Pecans, chopped (about 12 ounces)
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3 cups raisins (1 pound)
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1 cup confectioners' sugar
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1 Tbl plus 1 tsp orange juice
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Preheat oven to 350 degrees. Butter and flour a nonstick Bundt pan (12 cup capacity) tapping out excess flour; set saside. In a large bowl, whisk together flour, nutmeg, and baking powder; set aside.
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In another large bowl, using a electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add brandy; beat until combined. With mixer on low gradually add flour mixture; beat just until combined (do not overmix). Fold in Delta Pecans and raisins.
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Spoon batter into prepared pan. Bake until cake has pulled away from sides of pan and a toothpick inserted in top comes out clean, 1 1/2 hours. Immediately invert onto a wire rack, and let cool completely.
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Set rack with cake over a rimmed baking sheet. In a small bowl, whisk together confectioners sugar and orange juice until smooth. Drizzle cake with glaze. (To store, eep at room temperature, up to 4 days)
CHOCOLATE PECAN PIE
Preheat oven to 350 degrees. Cream butter and sugar, add eggs, one at a time, blending well after each addition. Add corn syrup and blend. Stir in the chocolate morsels, pecans and rum. Pour into prepared pie shell and bake in preheated oven for 50 minutes. Serve at room temperature.
PECAN DREAM BARS
Makes 2 dozen
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1 1/2 cups all purpose flour
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1 3/4 cups firmly packed brown sugar, divided
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1/2 cup (1 stick) butter
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4 large eggs
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1/2 cup light corn syrup
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1/3 cup butter, melted
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1 tsp vanilla extract
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1 1/2 cups chopped Delta Pecans
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1 (8 ounce) package almond brickle chips
Preheat oven to 350 degrees F. Lightly grease a 13x9x2 inch baking pan. In a small bowl, combine flour, 3/4 cup brown sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Press mixture evenly into prepared pan. Bake 15 minutes.
In a medium bowl, combine eggs, remaining 1 cup brown sugar, corn syrup, and melted butter; stirring until smooth. Stir in vanilla, pecans, and brickle chips. Pour over hot baked crust. Bake 30 minutes, or until set. Cool completely before cutting into squares.
PECAN COBBLER
Mix eggs, 3/4 cup sugar, syrup, 2 tablespoons melted butter, 2 tablespoons flour, salt and pecans together and set aside. Mix 1 1/2 cups flour, milk and 1 cup sugar together and set aside. Melt stick of butter and pour evenly into a 13x9x2 inch baking pan. Pour pecan mixture over melted butter evenly, but do not stir. Pour flour mixture over pecan mixture evenly, but do not stir. Bake at 375 degrees for about 35 to 45 minutes or until top is golden brown. Cool 1 hour or completely before serving.
BREAD PUDDING WITH PECANS
Break up French bread into pieces. In a mixing bowl, mix all ingredients together. Put mixed ingredients into a greased 1 quart baking dish. Top with pecans, Bake in a 350 degree oven for 45-55 minutes or until the mixture is firm. After removing from oven, top with your favorite sauce or leave plain.
Compliments - Recipes and Remembrances - The Jenkins Family Cookbook
TURTLE PECAN CHEESECAKE
Crust:
Combine graham cracker crumbs and melted butter; press mixture onto bottom and sides of buttered 10 inch springform pan (2 inches deep). Bake in preheated 350 degree oven 10-15 minutes. Set aside to cool.
Filling:
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1 bag (14 oz) light vanilla caramels
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1 can evaporated mlik
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1 cup chopped pecans toasted
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4 packages cream cheese (8 oz), softened
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1 cup granulated sugar
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4 eggs
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2 tsp. vanilla
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1 cup semi sweet chocolate morsels, melted
In heavy 1 1/2 quart saucepan, melt caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecan halves into caramel mixture and set aside to use later as garnish). Pour caramel mixture over cooled crust; top with chopped toasted pecans.
Combine cream cheese and sugar, mixing on medium speed with electric mixter until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.
Bake in preheated 350 degree oven 1 hour and 20-25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
Chocolate Topping:
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1/2 cup semisweet chocolate morsels
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3 Tbl evaporated milk
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Whipped cream (optional for garnish)
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Pecan Halves dipped in caramel
Melt chocolate morsels in top of double boiler or on medium power in microwave oven. Add evaporated milk. Stir until mixture is smooth. Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel. Keep refrigerated. Makes 16-20 servings
SHOW HOUSE CHOCOLATE PECAN PIE
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6 ounces (1 cup) semisweet chocolate chips
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1 1/4 cups chopped pecans
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2 unbaked pie shells (9 inch)
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1/2 cup (1 stick) butter
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1 cup sugar
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1 cup light corn syrup
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4 eggs, beaten
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2 tablespoons whiskey
Sprinkle the chocolate chips and pecans in the pie shells. Combine the butter, sugar, corn syrup, eggs and whiskey iin a bowl and mix well. Spoon into the prepared pie shells. Bake at 350 degrees for 45 to 50 minutes or until the filling is set and the crust is golden borwn. Garnish with whipped cream and strawberries.
Compliments of Notably Nashville Junior League CookBook and Trish Hayley
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Pecan Strips
• 1 cup pecans
• 1 egg yolk
• 1 tsp cinnamon
• 2 cups all purpose flour
• 1 cup sugar
• 1 tsp vanilla
• 1 tsp baking powder
• 1 cup real butter (no substitutes)
Topping
• 1 egg white beaten until frothy
• ½ cup pecans
• Sprinkle with more cinnamon if desired
Mix ingredients. Place on a large ungreased cookie sheet. Pat thin for extra crispness. They will rise just a little. Beat egg white and spread on top of mixture. Sprinkle with chopped pecans and press lightly into mixture. Additional cinnamon may be sprinkled lightly on top. Bake at 350 degrees until well browned. Cut with a sharp knife into tiny squares or strips.
“The aroma of Pecan Strips baking is one of my fondest childhood memories. My mother started baking these in 1958” Compliments of Henri Sue Kennard, Home Economist Bryan Foods.