Pecan Indulgence Recipes

Steps:

• To make crust, place flour, salt and butter in a food processor and pulse until mixture resembles coarse meal. Add yolk mixture and process just until dough comes together. Wrap in plastic and refrigerate.
• To make pecans, preheat oven to 225 degrees. Mix sugar and salt in a bowl. In another bowl, whisk together egg whites and water until frothy. Toss pecans in the egg white mixture to coat well. Drain, then toss in the sugar mixture, coating well. Place on a baking sheet and bake until dry, about 1 hour, stirring every 15 minutes.
• To make the filling, whisk together the eggs, corn syrup and brown sugar. Whisk in the butter, bourbon, vanilla and salt. Stir in the chopped pecans.
• Preheat the oven to 400 degrees. Roll the dough out to just fit a 10-inch quiche dish and line the dish with the dough. Pour in the filling. Top with the sugared pecans. Bake for 15 minutes. Lower the temperature to 350 degrees and bake just until the filling is set, about 20 minutes longer. Place on a rack to cool. Cut into wedges and serve.

Steps:

• Preheat oven 350°F.
• Grease or spray with non-stick cooking spray a 9 x 9 baking pan.
• Cream sugar and butter until fluffy.
• Combine eggs, vanilla, brandy and add to butter mixture.
• Combine flour, baking powder, salt and cocoa powder and add to butter mixture one addition at a time. Add milk. Batter will be thick.
• Stir in pecans and chocolate chips.
• Spread batter evenly into prepared pan.
• Bake 40 - 45 minutes.
• Two Ways to top it:.
• While hot, pour 1/2 cup semi-sweet chocolate chips on top, spread after a minute to make a thin chocolate topping, add additional pecans if desired.
• OR GLAZE:.
• Heat butter in medium saucepan over medium heat until melted. Cool for 2 minutes, add powdered sugar, brandy and milk and beat until smooth.
• Drizzle top of cooled cake.