#pecanlovers

Butter Pecan Delight Fudge Indulge in the rich flavors of this creamy Butter Pecan Delight Fudge, featuring a perfect blend of buttery sweetness and crunchy pecans. Ingredients: - 1 cup butter - 1 cup heavy whipping cream - 1 cup brown sugar - 1 cup granulated sugar - 1 teaspoon salt - 1 teaspoon cinnamon - 1 teaspoon vanilla - 2 cups powdered sugar - 1 cup toasted pecans, chopped Instructions: 1. In a medium saucepan, melt the butter. Add the heavy whipping cream, brown sugar, granulated sugar, salt, and cinnamon. Stir everything together and bring to a boil until the mixture reaches 235°F. 2. Remove the saucepan from heat, then add the vanilla without stirring. Allow the mixture to cool to 105°F for about 30 minutes. 3. Stir the mixture vigorously until it thickens, then fold in the powdered sugar and toasted pecans until fully combined. 4. Spoon the fudge mixture onto parchment paper and shape it into a log. Refrigerate for 12 hours. 5. Once set, slice the fudge and enjoy your delicious Butter Pecan Delight Fudge!

Pecan Delight Bread A rich and flavorful bread featuring the delightful crunch of pecans, perfect for any occasion. Ingredients: - 2 cups pecans, finely chopped - 1 1/2 cups self-rising flour - 1 cup granulated sugar - 1 cup brown sugar - 1 cup vegetable oil - 4 large eggs, beaten - 1 teaspoon vanilla extract - 1/4 teaspoon salt Instructions: 1. Preheat your oven to 350F (175C). Grease a 9x13-inch baking dish with butter or nonstick spray. 2. In a bowl, mix the granulated sugar, brown sugar, beaten eggs, and vegetable oil until well combined. 3. Gradually add the self-rising flour and salt, mixing just until incorporated. 4. Stir in the vanilla extract, then gently fold in the chopped pecans. 5. Pour the batter into the greased baking dish and spread it evenly. 6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean. 7. Let the Pecan Delight Bread cool in the dish for at least 15 minutes before slicing and serving.

Butter Pecan Delight This creamy and rich Butter Pecan Delight is a sweet treat that combines the flavors of buttery fudge and toasted pecans, perfect for any occasion. Ingredients: - 1 c butter - 1 c heavy whipping cream - 1 c brown sugar - 1 c granulated sugar - 1 tsp salt - 1 tsp cinnamon - 1 tsp vanilla - 2 c powdered sugar - 1 c toasted pecans, chopped Instructions: 1. Melt the butter in a medium saucepan. Add the cream, sugars, salt, and cinnamon. Stir and bring to a boil until it reaches 235F. 2. Remove from heat, add vanilla, but do not stir. Let it cool to 105F for about 30 minutes. 3. Stir the mixture vigorously until it thickens. Then, mix in the powdered sugar and toasted pecans until well combined. 4. Spoon the mixture onto parchment paper, shape it into a log, and refrigerate for 1-2 hours. 5. Slice and enjoy your homemade Butter Pecan Delight!

Praline Delight Cake This decadent Praline Delight Cake combines a rich coffee-infused cake with a smooth frosting and a crunchy pecan topping for a delightful dessert experience. Ingredients For the Cake: 2 C all purpose flour 1 1/4 C sugar 2 tsp baking powder 1 tsp salt 2 tsp instant coffee 1 Cup Milk 1 Stick Unsalted butter softened 2 Tablespoons Molasses 2 Large eggs 1 teaspoon Vanilla extract For the Frosting: 1/3 Cup All purpose flour 2/3 Cup Sugar 2 Tablespoons Cornstarch 2 1/4 Cups Milk 3 Egg yolks slightly beaten 2 teaspoons Vanilla 3/4 Cup Unsalted butter well creamed For Praline Crunch topping: 2 Tablespoons Unsalted butter 1/4 Cup All purpose flour 2 Tablespoons Brown sugar 1/4 Cup Chopped pecans Instructions For the Cake: Preheat the oven to 350 degrees F and grease and flour a 13x9x2 inch pan. In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and instant coffee. Add 3/4 cup of the milk, softened butter, and molasses to the dry ingredients and mix on low speed for 1 1/2 minutes. Then, add the remaining 1/4 cup of milk, eggs, and vanilla extract, beating on medium speed for another 1 1/2 minutes. Pour the batter into the prepared pan and bake for 35-40 minutes. For the Frosting: In a medium saucepan, combine the flour, sugar, and cornstarch. Stir in the milk and cook over medium heat, stirring constantly, until the mixture thickens. To temper the egg yolks, blend a small amount of the hot mixture into the yolks while stirring constantly. Then, stir the yolks back into the remaining hot mixture and cook over low heat, stirring constantly for 2 minutes, being careful not to let it burn on the bottom. Remove from heat, add the vanilla, cover, and let cool to lukewarm. Mix the cooled mixture into the well-creamed butter until combined, then cool completely before spreading on the cooled cake. For Praline Crunch: In a small bowl, cut the butter into the flour. Stir in the brown sugar to create a crumb mixture, then add the chopped pecans. Place this mixture in a small baking dish and bake at 350 degrees F for 15 minutes. Allow to cool, then break into small pieces. Sprinkle the praline crunch over the frosted cake.

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