BUTTER PECAN GLAZE
This is the glaze that I made to top my Fresh Apple Cake, but you can use it to top ice cream, pies & other cakes or desserts. I thought it was a good idea to share the glaze recipe by it's self, in the event you just wanted a toasted pecan glaze to compliment a dessert. I love butter pecan & this glaze is quick, simple, easy,...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 15m
Number Of Ingredients 6
Steps:
- 1. Using a small sauce pan add the 1/2 stick butter with chopped pecans or pecan halves. Toast over medium high heat as butter melts, all the while stirring constantly about 5 minutes
- 2. Add the cream & corn syrup to the sauce pan.(Note I combined the cream & corn syrup into a one cup measure before adding it in.
- 3. Stir mixture to combine.
- 4. Add the brown sugar, stir until it is blended into wet ingredients. Bring to a rolling boil. Cook for 2 minutes. STIRRING CONSTANTLY. REMOVE FROM HEAT. Allow to cool just a bit then stir in butter flavored extract, and stir to blend. NOTE- A ROLLING BOIL IS WHEN YOU BRING TO A BOIL AND IT CONTINUES TO BOIL EVEN AS YOU STIR IT.
- 5. Cool until glaze thickens slightly, then carefully drizzle over top of cake and allow it to drizzle down sides of cake while glaze is still slightly warm. Note- If it hardens too much you will need to reheat, so work quickly.
BUTTER PECAN GLAZE
I used this glaze over my Cream Cheese Pound Cake, which I had added roasted pecans to, but it would be good over other cakes too.
Provided by Nelda Carnley
Categories Gravies
Time 10m
Number Of Ingredients 5
Steps:
- 1. In saucepan melt butter, add pecans. Cook over medium heat stirring constantly abut 1 minute, mix in brown sugar,cream and syrup. Bring to a boil, cook 2 minutes stirring constantly. Drizzle over cake.
BUTTER PECAN CHEESECAKE WITH CHOCOLATE GLAZE
Chocolate and pecans provide a simple addition to a homemade cheesecake - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h5m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. In medium bowl, beat all crust ingredients with electric mixer on low speed until crumbly. Pat dough in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan. Bake about 7 minutes or until golden brown. Cool 5 minutes.
- Reduce oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in 1 cup brown sugar until creamy. Beat in eggs, butter flavoring and vanilla, scraping bowl occasionally, until smooth. Pour into partially baked crust.
- Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).
- Meanwhile, heat chocolate chips and whipping cream in 1-quart saucepan over low heat, stirring constantly, until melted and smooth. Spread chocolate glaze on top of cheesecake.
- Heat 1 tablespoon brown sugar, 1 tablespoon butter and the pecan halves in 8-inch nonstick skillet over low heat, stirring frequently, until sugar is melted and pecans are toasted. Spread on waxed paper; cool 5 minutes. Arrange sugared pecans along edge of top of cheesecake. Cool 2 hours at room temperature. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 26 g, Cholesterol 120 mg, Fat 5, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 190 mg
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