In a small mixing bowl, combine the pecan butter ingredients; beat until well blended. Set aside.
Rub salmon steaks with oil and season with salt and pepper. Grill, broil, or pan-sear for 4-5 minutes on each side or until salmon is cooked to desired doneness. Transfer to dinner plates or a serving platter. Top each with a dollop of pecan butter. Pass the remaining butter.
In medium bowl, combine butter and syrup; Heat waffle iron.
In medium bowl, beat eggs.
Add milk and oil; blend well.
Add flour; mix well.
For each waffle, pour batter into hot waffle iron.
Bake until steaming stops and waffle is golden brown.
Serve waffles with maple pecan butter.
For the Whipped Maple Pecan Butter, beat softened butter with maple syrup until
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
nstructions for making the Raisin Butter Tart. In a mixing bowl
Saute shallots in one tablespoon of the butter until caramelized and almost crisp, and allow to cool.
Fold all ingredients together and chill.
When almost firm, place flavored butter onto wax paper and roll into a log.
Seal in plastic wrap and refrigerate or freeze until needed (can cut off portions of the roll and keep the rest frozen).
Let butter soften before using for best flavor.
Preheat oven to 350F.
Butter and flour a bundt pan.<
salt, and sugar. Add the butter and process until the mixture
Process the roasted pecans in a food processor until they become a relatively smooth butter, 2 to 3 minutes, scraping sides down as needed with a rubber spatula.
ot or you will have pecan butter.
crush the cookies and
Preheat oven to 350.
Reserve 1 cup of cake mix and set aside.
Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13\" x 9\" baking dish.
Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
Bake 35-40 minutes, or until golden.
Cool to room temp and serve.
Microwave sugar, syrup and butter 3 minutes on High. Stir in paraffin to melt.
Stir in nuts.
Mix well and microwave on High 7 to 12 minutes, checking nuts several times to make sure they don't burn. Add soda, quickly stir and pour onto greased surface.
Cool and break into pieces.
Store in airtight container.
Preheat oven to 350\u00b0F
Place pecan halves on a cooking tray and cook until toasted, approximately five to eight minutes. Remove from oven and let cool to room temperature.
Chop cooled pecans.
Place pecans and butter in a mixer and blend for three to five minutes using a spatula to scrape the sides of the bowl, as needed.
Blend on low speed adding honey and continue until all ingredients are well mixed.
Place in serving dish or bowl and refrigerate until ready for use.
Serve with warm cornbread.
Melt 2 tablespoons of the butter in a large skillet. Season
Microwave sugar, syrup and butter for 3 minutes on High.
Stir in nuts; mix well.
Microwave on High 7 or 8 minutes, stirring every 2 minutes.
Add soda; quickly stir and pour onto greased surface.
Cool; break into pieces.
Store in airtight container. Delicious.
Microwave sugar, syrup and butter 3 minutes on high.
Stir in nuts.
Mix well.
Microwave 7-12 minutes on high, checking several times to make sure nuts don't burn.
Add baking soda and quickly stir.
Pour onto greased surface.
Cool and break into pieces. Store in air-tight container.
Using pastry blender, cut in butter and lard until in fine
owl, whisk ingredients, except clarified butter. Place egg mixture in a
Cream butter.
Add honey, then add flour, salt and vanilla. Mix well and add chopped nuts.
Form into about 1-inch balls and place on greased cookie sheet.
Bake for 40 to 45 minutes in a 300\u00b0 oven.
Roll in powdered sugar while still hot, then roll in sugar again after they are cool.
Makes about 4 dozen.
Cream butter and sugar; add flour, salt and vanilla.
Mix well.
Add chopped nuts.
Form in small balls.
Bake on greased sheet at 325\u00b0 for 15 to 20 minutes.
While hot, roll in powdered sugar; cool and roll again in powdered sugar when ready to store. They freeze well.