German Pecan Thins Recipes

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COCONUT-PECAN GERMAN CHOCOLATE PIE

This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. -Anna Jones, Coppell, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 19



Coconut-Pecan German Chocolate Pie image

Steps:

  • In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack., Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes., Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Nutrition Facts : Calories 801 calories, Fat 54g fat (24g saturated fat), Cholesterol 215mg cholesterol, Sodium 227mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 5g fiber), Protein 12g protein.

1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water
FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 large egg yolks
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans

GOLDEN RAISIN AND PECAN THINS

These slightly sweet, extremely simple crackers, adapted from "Better Baking" by Genevieve Ko, can be stirred together in minutes in one bowl, no electric mixer required. They are then baked twice - once in loaf pans and once after freezing and slicing - making them crisp all the way through. Serve them with cheese or pâté, or even on their own as a snack. And feel free to personalize these by substituting other dried fruits and nuts for the raisins and pecans. Chopped dried figs and hazelnuts make another wonderful combination.

Provided by Melissa Clark

Categories     crackers and chips, dessert

Time 1h

Yield About 8 dozen crackers

Number Of Ingredients 10



Golden Raisin and Pecan Thins image

Steps:

  • Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5 3/4- by 2 1/4-inch or four 4 1/4- by 2 1/2-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.
  • In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling 1/4-inch from the top (batter will rise slightly in the oven), and smooth tops.
  • Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.
  • Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.
  • Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.
  • Working with one frozen loaf at a time, cut 1/8-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them 1/4-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 2 grams, TransFat 0 grams

Butter for pans
1/2 cup/71 grams unbleached all-purpose flour
1/2 cup/67 grams whole-wheat pastry flour
1/3 cup/69 grams granulated sugar
1 teaspoon minced fresh tarragon or crushed fennel seeds
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup/245 grams buttermilk
1 cup/109 grams pecans
3/4 cup/125 grams golden raisins

PECAN THINS

Delicate, shortcake-like cookies. They're dainty and make a great accompaniment to any light dessert, especially fruit or pudding. Cook time will vary; I posted for 1 dozen cookies baked at a time.

Provided by sugarpea

Categories     Dessert

Time 4h45m

Yield 96 cookies

Number Of Ingredients 9



Pecan Thins image

Steps:

  • Cream butter.
  • Gradually add sugar, beating well.
  • Add egg and vanilla and blend well.
  • Combine dry ingredients except pecans and gradually add to creamed mixture, beating well after each addition.
  • Stir in pecans.
  • Divide dough in half and shape each half into a 1 1/2" diameter log.
  • Wrap in plastic wrap and chill 3 hours or until firm.
  • Cut dough into 1/4" thick slices.
  • Place 2" apart on lightly greased cookie sheet.
  • Bake for 12 minutes or until lightly browned at 350°.
  • Cool on wire racks.
  • Can be stored in airtight container for several weeks.

Nutrition Facts : Calories 60.8, Fat 3.2, SaturatedFat 1.3, Cholesterol 7.3, Sodium 23.8, Carbohydrate 7.6, Fiber 0.3, Sugar 4.4, Protein 0.7

1 cup butter, softened
1 cup sugar
1 cup firmly packed dark brown sugar
1 large egg
1 tablespoon vanilla
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups finely chopped pecans

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