Holiday Pecan cake 2 cups pecans chopped 1.5 cups granulated sugar (or, sugar in the raw) 1.5 cups lite brown sugar 4.5 cups all purpose flour 6 eggs large 2 tablespoons REAL vanilla extract 1 teaspoon sea salt 2.5 teaspoons baking powder 1 teaspoon baking soda 1 cup oil( vegetable or peanut oil - do not use canola oils) 2 cups buttermilk Pre heat oven to 350 degrees The pecans need to be browned in butter. You will need The chopped pecans, 2 tablespoons butter and two tablespoons lite brown sugar. In a frying pan add butter let melt and slightly start to bubble, add pecans and add sugar. Keep roasting lightly until pecans are lightly toasted. Let cool and set aside until needed. Sift dry ingredients Start by beating eggs with both sugars they should be lite in color and very very fluffy. Add half of oil and butter cream and half of flour, beat until smooth about a minute, add rest of ingredients and heat until smooth. Fold in pecans and pour into your choice of baking pans. I used a buttered 9 by 13 or 24 cup cakes. Filling Dolce de leche ( one can of sweetened condensed milk) Can of sweetened condensed milk place on a deep pot of water Low to medium heat for 3 to 4 hours. Make sure if water evaporates You add more. After time is up do not open can until completely cooled. Add ice to cool down and wait at least 3 to 4 hours to cool down. Frosting ( enough for two cakes or 24 cupcakes) All ingredients to be room temperature 16 ounces full fat cream cheese 4 sticks unsalted butter 5 to 6 cups powdered sugar 2 tablespoons PURE vanilla extract 6 tablespoons full fat sour cream Whip butter until white and fluffy, add cream cheese whip until combined. Add vanilla and sour cream and whip until combined. Start adding powdered sugar and slowly whipping when all sugar added whip until very fluffy about two minutes. Cream should be done. Refrigerate until needed Glazed pecans 1/2 cup lite brown sugar Two tablespoons butter 4 to 6 tablespoons water Two cups of whole pecans ( lightly toasted) Sea salt ( optional ) 1/4 teaspoon In a skillet melt the butter add the sugar on low keep stirring until sugar is all coated in butter Add two tablespoons water sugar should start to dissolve add more water if is needed. It should look like a smooth glaze. Add pecans stir well as soon as the pecans are coated and all sugar is dissolved and smooth they are ready to come out and be placed on a parchment Sheet. If you want them to be like a praline cook for a few seconds longer as long as they do not burn While warm and on parchment sprinkle lightly with sea salt
1 cup of sugar in the raw dissolved in 1/4 cup warm water (instead of using 1 cup of light corn syrup) Need dark corn syrup? Substitute 1 cup packed brown sugar for the granulated sugar and dissolve it into ¼ cup water.
MagnoliasandMoonlight @MagnoliasandMoonlight 18m··❤️☘️All Holidays 31 oct 2021 Nothing says "holiday" in the South like pecans. Pecans in a Southern woman's kitchen "repertoire " is the equivalent of the perfect lipstick shade in her purse! Southern Pecan Pie: Ingredients: 3 eggs 1 cup firmly packed light brown sugar 1 tablespoon all-purpose flour 1 cup light corn syrup 3 tablespoons butter 1 teaspoon vanilla extract 2 cups pecans (I used small halves, but chopped pecans work just as well.) 1 (9-inch) unbaked deep dish, cream cheese pie shell Instructions: Preheat oven to 350° F. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Mix until well combined. Stir in the pecans. Pour the mixture into pie shell being cautious not to over fill it. Bake for 50 to 60 minutes, or until set. Allow to cool completely. Cream Cheese Pie Crust: Ingredients: 3 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon kosher salt 1 teaspoon baking powder 1 (8-ounce) package cream cheese, at room temperature 1 cup (2 sticks) unsalted butter, at room temperature Instructions: In a large bowl, combine the flour, sugar, and salt. Sift in the baking powder to ensure there are no lumps. Using a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl and the paddle. Add the flour mixture and mix just until the dough comes together. Transfer the dough to a very lightly floured counter and knead until smooth, about 2 minutes. Cover with plastic wrap, and chill in the refrigerator until slightly firm, but not hard, 15 to 20 minutes. To use for two pies, lightly coat two 9-inch tart or pie pans with nonstick cooking spray. Divide the dough in half and form each half into a ball. Roll each ball of dough into a disc just larger than the circumference of the pans. Line each pan with dough, taking care to trim off the excess. Chill in the refrigerator until ready to use. To use for a double-crust pie, spray only one 9-inch pie pan with nonstick cooking spray. Divide the dough in half and form each half into a ball. Roll one ball of dough into a disk just larger than the circumference of the pan. Line the pan with dough and fill as directed in the recipe. Roll out the second ball of dough into a 10-inch round and place it on top of the pie. Crimp and cut the dough as desired. *Easily adaptable into mini muffin tins to form pecan tassies*
HOW TO SUB. LIGHT CORN SYRUP ~ you can also utilise equal amount of maple syrup or, 1 cup of sugar in the raw dissolved in 1/4 cup warm water (instead of using 1 cup of light corn syrup)
