Pecan Delight Recipes

Steps:

• In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk; mix well. Continue cooking until a candy thermometer reads 248° (firm-ball stage). , Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a greased or parchment-lined baking sheets. Chill until firm. Loosen from paper. , Melt chocolate chips and shortening in a microwave-safe bowl. Drizzle over each cluster. Cool.

Steps:

• In large saucepan, combine sugar, butter, syrup and salt.
• Cook over medium heat until all sugar is dissolved.
• Gradually add milk to mixture and mix well.
• Continue to cook until candy thermometer reaches 248°F, or firm ball stage.
• Remove mixture from heat and stir in vanilla.
• Fold in pecans.
• Drop by tablespoonfuls onto a greased sheet, or sheet lined with parchment paper.
• Chill drops till firm.
• Loosen from paper.
• Melt the chocolate and shortening together in the microwave or in a double boiler.
• Drizzle the chocolate mixture over each pecan cluster.
• Allow to cool completely.

Steps:

• Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate.
• Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
• Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.

Steps:

• Preheat oven to 350 degrees.
• Line a 9x13 pan with non-stick foil or parchment paper. Set aside.
• In a large bowl, combine the pumpkin, milk, and sugar. Beat in eggs and vanilla.
• Pour into the prepared pan. Sprinkle with the dry cake mix and drizzle with butter. Sprinkle with pecans.
• Bake for 1 hour or until golden brown. Cool completely in pan on wire rack.
• Invert onto a large serving platter. Carefully remove paper or foil.

Steps:

• Beat egg whites to foam.
• Add salt and cream of tartar.
• Beat to stiff peaks.
• Add vanilla extract and both sugars.
• Beat until consistency of 7 minute frosting.
• Fold in crackers and nuts.
• Grease bottom and sides of pyrex dish and add mixture to dish.
• Bake at 350 degrees for 15-20 minutes.
• Top with Cool Whip or whipped cream when pie is completely cool, or slice and add topping on individual slices when serving.

Steps:

• Preheat oven to 325°F.
• Let egg whites come to room temperature.
• Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
• In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
• Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
• Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
• Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
• Cover and refrigerate cooled pie until ready to serve.
• Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
• Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
• Leftover pie should be covered and stored in refrigerator.