rosting:
Melt 2 tablespoons butter in a large skillet. Add
Drizzle with Butter Pecan Glaze.
Butter Pecan Glaze.
MELT butter in small saucepan
Crush crackers and mix with melted butter.
Press into pan and bake at 350\u00b0 for 10 minutes.
Cool.
Beat vanilla pudding and cold milk with electric mixer until stiff.
Add butter pecan ice cream. Pour into 9 x 13-inch pan and refrigerate.
Serve topped with Cool Whip and crushed Heath bars or top entire pan with Cool Whip and sprinkle crushed Heath bars on top.
Crumble 60 Ritz crackers and combine with 1/2 stick butter (melted).
Save 1 cup for topping.
Place rest in 9 x 13-inch pan and press down with fork.
Mix milk with instant vanilla pudding. Add butter pecan softened ice cream to pudding, then spread over crackers.
Mix crushed Ritz crackers and melted butter together.
Put in oblong cake pan and pat out evenly for crust.
Mix ice cream, butter pecan instant pudding and milk.
Pour on crust.
Top with Cool Whip and crushed pecans.
Bundt(R)).
Mix butter pecan cake mix, water, vegetable oil
Prepare the butter pecan pudding.
Add Cool Whip and half of the Pecan Sandies cookies broken into small pieces.
Mix and add the rest of the crumbled cookies on top.
Follow directions for pudding on package.
Pour into pie crust.
(You may make a graham cracker crust and you may add bananas to pudding; this is optional and according to your taste.) Take Cool Whip and other package of dry butter pecan pudding mix and mix together.
Drain juice from pineapple and add 1/2 small can to Cool Whip mixture.
Spread on top of pudding mixture in pie crust.
Refrigerate for 20 minutes and serve.
Mix all ingredients together except butter pecan icing.
Fold it in last. Bake at 350\u00b0 for 55 minutes.
Ice with bought caramel icing.
br>Add instant butter pecan pudding (dry).
Add butter and brown sugar
Blend flour, margarine and pecans.
Pat in a 9 x 13-inch baking dish.
Bake 20 minutes at 350\u00b0 and cool thoroughly.
Blend together cream cheese, powdered sugar and small container Cool Whip.
Spread this on crust.
Mix butter pecan pudding mix with cold milk.
Spread over cream cheese, etc. layer.
Top with large carton Cool Whip.
In a large bowl stir together milk, beaten egg yolks, maple flavoring and butter pecan flavoring.
Fold in cream, which has been whipped.
Melt 2 teaspoons butter in a small pan.
Add nuts. Cool and stir into other ingredients.
Pour into a 9 x 5-inch foil-lined loaf pan; cover and freeze for 6 hours.
Remove from pan and peel foil; slice or it can be scooped out.
In a heavy 2 quart/liter saucepan, combine sugars, butter, and corn syrup.
Cook over medium heat, stirring occasionally, until mixture comes to a full boil and sugar is completely dissolved (5 to 8 minutes).
Check to make sure sugar is completely dissolved by dropping a small drop in cold water and checking to make sure it is no longer grainy.
Remove from heat and cool 5 minutes.
Stir in whipping cream, Butter Pecan Extract and toasted pecans.
Serve warm or keep refrigerated.
Mix chopped dates and half of pecans with half box of dry cake mix.
Set aside.
Add eggs, brown sugar and water to other half of cake mix.
Beat well; stir in other half of cake mix.
Bake in a greased and floured jelly roll pan at 350\u00b0 for 20 minutes.
When cool, spread with a can of butter pecan frosting mix.
Top with pecans.
Note: I know Betty Crocker makes a Butter Pecan cake mix flavor, not sure what other brands might carry it.
Preheat oven to 325\u00b0F.
Mix together cake mix, pudding mix, eggs, oil, and hot water; beat at medium speed for 2 minutes.
Pour into well-greased Bundt pan.
Bake 45 minutes or until cake tests done in the center.
Preheat oven to 375 degrees.
Stir the Butter Pecan Cake Mix, Oats and Brown Sugar together.
Add the oil and eggs and mix until incorporated.
Add the Pecans and mix until evenly distributed.
Using a small ice cream scoop (1 Tablespoon size) place dough on a cookie sheet lined with parchment paper. Flatten each cookie slightly.
Cook at 375 degrees for 8 minutes.
After removing from oven dust with powdered sugar.
Mix filling as directed.
Add flour.
Bake in tart shells for 35 minutes at 325\u00b0 to 350\u00b0.
Makes 12 tarts.
STEP ONE: Butter Pecan Sauce-- Combine all ingredients except the salmon, butter, and pecans
Pour the peaches and juice of two cans in a 9x13 pan.
Sift the cake mix over the peaches.
Pour the melted butter over the cake mix.
Pour the peaches and juice of third can on top of butter and cake mix.
Sprinkle the coconut and nuts on top.
Bake at 350 degrees F for 40 minutes or until brown and bubbling.
ream and 1 scoop of butter pecan ice cream in each dish