Pecan Delights Recipes

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 F (175 degrees C).
• In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
• In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.

Steps:

• Preheat oven to 350 degrees fahrenheit. Bake 1/3 cup pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool. Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 cup pecans and Ritz crackers. Place in a 10" pie pan that has been lightly sprayed with a non stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with a even baking of the shell. If you have any meringue left make little nest bake the same manner and fill with leftover pudding or fruits. Place in a preheated oven at 275 degrees for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 cup broken pecans. Place in refrigerator to completely chill before serving. When ready to serve, you may drizzle caramel topping over the pie or by the slice. Meringue's will whip fluffier and be fuller when prepared at low humidity.

Steps:

• 1. Preheat oven to 350 degrees....
• 2. CRUST; Beat the butter with the cream cheese until fluffy. Add the flour, sugar and salt and mix well. Shape into one inch balls and press into mini muffin pans. Press down with fingers until they completely cover the cup.
• 3. Place a tsp. of nuts in the bottom of each cup.
• 4. Filling: Pour the melted butter over brown sugar. Add the eggs vanilla and salt. Mix well. Add a scant teaspoon into each muffin cup. Bake at 350 degrees for 15 minutes. Reduce temperature to 250 degrees and bake an additional 15 minutes

Steps:

• 1. In a preheated oven at 350 dF and place 1/3 C pecans and the Ritz crackers in for 5 minutes. You want to lightly toast the nuts and crackers. Watch carefully so you don't burn them. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool.
• 2. Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff peaks form and sugar is dissolved. Fold in the cooled 1/3 C pecans and Ritz crackers.
• 3. Place in a 10-inch pie plate that has been lightly sprayed with the non-stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about a 1-to-1 1/8-inch thick layer (shell) in the pie pan.
• 4. Hollow out a little hole in the middle of the bottom of the meringue approximately the size of half a dime, (this will help with a even baking of the shell).
• 5. Place in a preheated oven at 275 for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color.
• 6. Then turn the oven off and let shell dry in the oven for another hour. Remove shell and cool.
• 7. When the shell is cooled, place the whipped cream or cool whip topping in the shell. Sprinkle with the 1/4 C. broken pecans. Place in refrigerator to completely chill before serving. P.S. I like to flavor my whipped cream and even when I use cool whip....sometimes adding in some cinnamon-sugar, vanilla, butter-rum extract or burnt sugar flavoring. Don't just make theirs, make it your own.
• 8. NOTE: If you have any meringue left over make little nest like shells, bake the same as large shell (don't burn them) and fill them with any leftover pudding you may have on hand or some drained fruits.
• 9. TIP: Meringue's will whip fluffier and be fuller when prepared at low humidity.

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:

• Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
• In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
• In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
• Spread remaining whipped topping over the top, and garnish with chopped pecans.

Steps:

• Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
• Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
• Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
• (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).

Steps:

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