Best Pecan Filling Recipes

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COCONUT PECAN SHORTBREAD COOKIES WITH CARAMEL FILLING



Coconut Pecan Shortbread Cookies with Caramel Filling image

Double down on rich shortbread cookies by filling them with gooey caramel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

1/2 cup sweetened desiccated coconut
1/2 cup pecans
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling out dough
1/2 teaspoon salt
2/3 cup sugar
1/4 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • To make the shortbread: Preheat the oven to 350 degrees. Place coconut on a baking sheet, and toast until golden brown, 5 to 7 minutes, stirring halfway through. Transfer the coconut to a cutting board, and finely chop. Transfer to a bowl; set aside.
  • Spread the pecans on the baking pan, and toast until fragrant and golden brown, 5 to 7 minutes, rotating pan halfway through. Transfer the pecans to a cutting board, and finely chop. Add to bowl with the coconut.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add vanilla extract, flour, and salt; beat to combine. Stir in coconut and pecans.
  • Form the dough into a disk, and wrap in plastic. Transfer to refrigerator, and chill until firm, 30 to 45 minutes.
  • Line 3 baking sheets with parchment paper; set aside. On a lightly floured surface, roll out dough 1/4-inch-thick. Using a 2 1/4-inch fluted pastry cutter, cut out 68 rounds. Place the rounds, spaced 1 inch apart, on the prepared baking sheets. Refrigerate dough 5 to 10 minutes. Using a 3/4-inch round aspic cutter, or the large end of a pastry tip, cut out and discard the centers from 34 cookies, making top halves.
  • Bake until golden brown, about 12 minutes, rotating baking sheets halfway through baking time. Transfer cookies to a wire rack, and let cool completely. Store in an airtight container, at room temperature until ready to use
  • To make the filling: Place the sugar and 3 tablespoons water in a small saucepan. Set over medium-high heat, and stir to combine. Bring the mixture to a boil, and cook until dark amber in color, about 5 minutes. Use a pastry brush, dipped in water, to wash down sides of pan to prevent crystallization as the mixture boils. Remove saucepan from the heat, and gradually whisk in the cream and butter. Transfer to a medium bowl, and let cool.
  • To assemble the cookies: Spoon or pipe about 1/2 teaspoon caramel in the center of each of the bottom halves, and sandwich both halves together. Drizzle remaining caramel over the tops of the cookies. Let the caramel set at least 2 hours, and up to overnight.

COCONUT-PECAN FILLING AND TOPPING



Coconut-Pecan Filling and Topping image

Make this elegant coconut and pecan topping for your desserts and cakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 12

Number Of Ingredients 7

1 cup granulated sugar or packed brown sugar
1/2 cup butter or margarine
1 cup evaporated milk
1 teaspoon vanilla
3 large egg yolks
1 1/3 cups flaked coconut
1 cup chopped pecans

Steps:

  • In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
  • Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.

Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 21 g, TransFat 0 g

PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING



Pumpkin Spice Cake With Chocolate-Pecan Filling image

Provided by Food Network Kitchen

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 27

Unsalted butter, for the pans
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15-ounce can pure pumpkin
1 1/2 cups sugar
2 teaspoons grated orange zest
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 1/4 cups vegetable oil
1 cup sugar
1 quart heavy cream
1/4 cup dark corn syrup
2 tablespoons cold unsalted butter, cut into small pieces
8 ounces semisweet chocolate, chopped
1 tablespoon vanilla extract
1/8 teaspoon salt
2 cups pecans, toasted and chopped
6 ounces bittersweet chocolate, chopped
1 tablespoon unsweetened cocoa powder
1 stick unsalted butter, cut into small pieces
2 teaspoons honey

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
  • Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
  • Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
  • Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
  • Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
  • Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.

CARROT CAKE WITH PECAN CREAM FILLING AND CREAM CHEESE ICING



Carrot Cake With Pecan Cream Filling and Cream Cheese Icing image

You have to start this the day before you plan to serve it as the Pecan Cream Filling needs refrigeration time. A great variation on the usual carrot cake as this is made in a tube pan and split into layers. I found this treasure back a few years in a cute little cookbook called "Beat This".

Provided by SharleneW

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 22

1 1/2 cups sugar
1/4 cup all-purpose flour
3/4 teaspoon salt
1 1/2 cups heavy cream
5/8 cup unsalted butter
1 1/4 cups chopped pecans, lightly toasted
2 teaspoons vanilla extract
1 1/4 cups corn oil
2 cups sugar (preferably superfine or Baker's)
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
4 cups grated carrots (about 1 pound)
1 cup chopped pecans
1 cup unsalted butter, at room temperature (2 sticks)
8 ounces cream cheese, at room temperature
1 lb confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • For Pecan Cream Filling: A day before you make the cake, blend the sugar, flour and salt in a heavy saucepan.
  • Gradually stir in the cream.
  • Add the butter.
  • Cook and stir the mixture over low heat until the butter has melted; then let simmer 20 to 30 minutes until golden brown, stirring occasionally.
  • Cool to lukewarm.
  • Stir in the pecans and vanilla.
  • Let the mixture cool completely.
  • Refrigerate it overnight.
  • If it is too thick to spread, bring it to room temperature before using.
  • For Carrot Cake: Preheat the oven to 350°F.
  • Butter and flour a 10-inch tube pan.
  • In a large bowl, whisk together the corn oil and the sugar.
  • In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
  • Sift half the dry ingredients into the oil-sugar mixture, then blend well.
  • Sift in the rest of the dry ingredients while adding the eggs, one at a time.
  • Mix well.
  • Add the carrots and pecans and mix again. (If you like raisins in your cake, feel free to throw some in now).
  • Pour the batter into the prepared tube pan.
  • Bake for 70 minutes, or until the cake begins to pull away from the sides of the pan.
  • Cool upright, in the pan, on a rack.
  • While the cake is baking, prepare the icing.
  • Icing: Cream together the butter and cream cheese until well blended and fluffy.
  • Sift in the confectioners' sugar.
  • Cream again. Then beat in the vanilla and the salt. If the icing is too soft to spread, chill it for a few minutes.
  • Refrigerate it if you don't plan to use it right away, but bring it back to room temperature before using.
  • Assembly: Run knife around inside of pan to loosen cake.
  • Invert onto serving plate.
  • With a long serrated knife, carefully split the cake into 3 horizontal layers.
  • Spread the filling between the layers. (You may not need it all).
  • Frost the top and sides of the cake with the icing.

GERMAN CHOCOLATE CAKE WITH EASY COCONUT - PECAN FILLING AND FROSTING



German Chocolate Cake With Easy Coconut - Pecan Filling and Frosting image

This is another one of my Grandma's Delicious cakes. If I could I would give it a 10 star rating ...YUMMY :)

Provided by Karla Everett @Karla59

Categories     Cakes

Number Of Ingredients 20

FOR CAKE :
1 package(s) german sweet chocolate
2 1/3 cup(s) cake flour
1 1/2 cup(s) sugar
1 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
2/3 cup(s) butter or margarine
1 cup(s) buttermilk
1 teaspoon(s) vanilla
2 - eggs
FOR COCONUT PECAN FILLING / FROSTING
3/4 cup(s) evaporated milk
1/2 cup(s) brown sugar, firmly packed
1/2 cup(s) granulated sugar
1/2 cup(s) butter or margerine
1 teaspoon(s) vanilla
3 - egg yolks ; slightly beaten
1 1/3 cup(s) coconut, flaked
1 cup(s) chopped pecans

Steps:

  • FOR THE CAKE :
  • Melt chocolate over low heat and cool.
  • Sift flour with sugar,soda,baking powder and salt.
  • Soften butter ; Add flour mixture , 3/4 cup buttermilk and vanilla. Mix to dampen flour ; beat for 2 minutes @ medium speed of electric mixer , scraping bowl occasionally.
  • Add chocolate , eggs and the remaining 1/4 cup of buttermilk ; Beat 1 minute with mixer.
  • Pour into two 9" layer pans , lined on bottom with paper .
  • Bake @ 350° for about 35 minutes , or until cake tested with a toothpick inserted in the center comes out clean.
  • Cool in pans for 15 minutes ; remove from pans and cool on rack....Frost.
  • FOR THE COCONUT - PECAN FILLING AND FROSTING :
  • Combine milk , sugars , butter and vanilla. Bring to a FULL boil , stirring constantly , Remove from heat ( Mixture may appear curdled ).
  • QUICKLY stir small amount of hot mixture into egg yolks ; then stir into hot mixture.
  • Return to boil , stirring constantly ; Remove from heat ; Add coconut and pecans.
  • Cool to spreading consistency , beating occasionally.

PECAN LINZER COOKIES WITH CHERRY FILLING



Pecan Linzer Cookies with Cherry Filling image

Crumbly, nutty cookies layered with sweet cherry jam and dusted with sugar make delectable valentines. If you're feeling soft-hearted, serve these alongside Hot Chocolate with Marshmallow Hearts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 11

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
3/4 cup pecan halves, toasted
2 tablespoons confectioners' sugar, plus more for sprinkling
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup cherry jam, strained

Steps:

  • Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
  • Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
  • Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
  • Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
  • Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones.

KAY'S GERMAN CHOCOLATE LAYER CAKE WITH COCONUT-PECAN FILLING



Kay's German Chocolate Layer Cake With Coconut-Pecan Filling image

I finally got it!! The recipe for THE BEST GERMAN CHOCOLATE CAKE I HAVE EVER EATEN. It is so decadent without being too sweet (if that makes sense). My co-worker's girlfriend gave me this recipe. I usually don't eat the frostings on cakes because they are too sweet but I eat every morsel of THIS cake! It's a bit of work but worth it if you have the time.

Provided by BeansnRice

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 19

1 1/4 cups unbleached all-purpose flour
1/4 cup nonalkalized cocoa (Hershey's)
2 teaspoons instant espresso or 2 teaspoons instant coffee powder
1/3 cup boiling water
1/3 cup buttermilk or 1/3 cup plain yogurt
2 teaspoons vanilla extract
12 tablespoons unsalted butter, softened but still cool
1 1/4 cups sugar
3 large eggs, at room temperature
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large egg yolks
1 cup sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, softened but still cool
1 cup heavy cream
1 teaspoon vanilla extract
1 1/2 cups toasted pecans, chopped
2 cups lightly packed sweetened flaked coconut

Steps:

  • CAKE.
  • Pre-heat oven to 350 degrees. Adjust an oven rack to the middle position.
  • Generously grease two 8" round cake pans and cover the bottoms with parchment or waxed paper. Grease the paper and dust the pans with flour, tapping out the excess.
  • Mix the cocoa, espresso (or coffee) powder and add boiling water. Mix until smooth.
  • Cool the mixture to room temperature and stir in the buttermilk and vanilla.
  • With an electric mixer on medium-high speed, beat the butter until smooth and shiny (about 30 seconds).
  • Gradually add the sugar and beat until mixture is fluffy and almost white (3-5 minutes).
  • Add the eggs 1 at a time beating for 1 full minute after each egg.
  • In another bowl, whisk the flour, baking soda and salt.
  • With the mixer at the lowest speed, add 1/3 of the dry ingredients to the butter mixture.
  • Add 1/3 of the cocoa mixture. Alternate until all ingredients are mixed in and batter appears satin-like.
  • Divide the batter evenly between the two pans and bake until toothpick inserted in centers comes out clean (23-30 minutes).
  • Transfer the pans to wire racks and cool for 10 minutes.
  • Invert the cakes onto another rack and peel off the paper liners. Cool completely before frosting.
  • FILLING.
  • Mix the egg yolks, sugar and salt.
  • Beat in the butter.
  • Gradually beat in the cream and vanilla.
  • Pour mixture into a saucepan and cok over low heat, stirring constantly until the mixture is puffy and just begins to thicken (15-20 minutes).
  • Pour the mixture into a bowl to cool to room temperature.
  • Stir in pecans and coconut.
  • TO ASSEMBLE.
  • Cut each layer of cake in half horizontally so that each cake forms 2 layers.
  • Place 1 of the cake halves on a serving platter and spread about 1 cup of filling over the cake half.
  • Repeat the layers and frost the entire cake when done.

Nutrition Facts : Calories 651.4, Fat 44.9, SaturatedFat 23.4, Cholesterol 186.3, Sodium 277.1, Carbohydrate 59.1, Fiber 2.7, Sugar 45.3, Protein 6.7

COCONUT-PECAN FILLING AND FROSTING



Coconut-Pecan Filling and Frosting image

This recipe came from the package of Baker's German's brand sweet chocolate bar. Recommended for use with German's Sweet Chocolate Cake.

Provided by Banriona

Categories     Dessert

Time 17m

Yield 4 1/2 cup, 16-24 serving(s)

Number Of Ingredients 7

1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla
1 (7 ounce) package baker's angel flake coconut
1 1/2 cups Planters pecans, chopped

Steps:

  • Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
  • Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
  • Makes about 4 1/2 cups or enough to fill and frost top of 9" 3 layer cake, or frost tops of 3 (13x9) cakes or 24 cupcakes.

Nutrition Facts : Calories 314.2, Fat 21.9, SaturatedFat 10.9, Cholesterol 76.2, Sodium 117.7, Carbohydrate 28.3, Fiber 1.4, Sugar 24.6, Protein 3.4

KING CAKE WITH BANANA CARAMEL PECAN FILLING



KING CAKE WITH BANANA CARAMEL PECAN FILLING image

Categories     Cake     Dessert     Bake     Banana

Yield 12 slices

Number Of Ingredients 21

For the filling
1 (14-ounce) can sweetened condensed milk
½ cup roughly chopped raw pecans
1 fairly firm banana, diced into ¼-inch pieces
For the cake:
1 cup warm whole milk (105 to 110 F)
½ cup granulated sugar
2 tablespoons dry active yeast
3¾ cups all-purpose flour
1 cup (2 sticks) unsalted butter, melted
5 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon grated orange zest
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
1 plastic baby or dried fava bean
For the icing:
2 cups confectioners' sugar
½ cup sweetened condensed milk
1 tablespoon evaporated milk
1 teaspoon almond extract

Steps:

  • 1. Prepare the caramel sauce for the filling. In the top of a double boiler, pour in the condensed milk, place over the bottom portion of boiling water, cover, reduce the heat to medium-low and simmer, stirring occasionally, until thick and caramel-colored, about 2½ hours. Cool 20 minutes before using. 2. Prepare the cake. In a bowl, whisk milk with sugar, yeast and 1 heaping tablespoon flour until smooth and the yeast is dissolved. Let rest until the mixture gets bubbly, then whisk in butter, egg yolks, vanilla, and orange zest. 3. In a separate bowl, mix remaining flour, cinnamon, and nutmeg. Fold this mixture into the wet ingredients with a rubber spatula. Once combined and the dough begins to pull away from the bowl, turn it out onto a lightly floured surface and knead by hand until smooth, about 20 minutes of kneading. Form into a ball and place in a clean bowl, covered with plastic wrap, and allow it to rise until doubled in size, about 2 hours. 4. Preheat the oven to 375 F. 5. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface. Using your fingers pat it out into a rectangle about 30 inches long and 6 inches wide. Spoon and spread some caramel sauce across the bottom lengthwise half of the dough rectangle then sprinkle the pecan bits and banana pieces on top. Flip the top half over the filling. Seal the edges, pinching the dough together. Shape the dough into a ring and pinch the ends together so there isn't a seam. 6. Carefully transfer the ring to the prepared baking sheet and cover with plastic wrap allowing the dough to rise until doubled in size, about 45 minutes. Bake until light golden brown, about 20 minutes. (Be careful not to overcook!) Remove and allow to cool completely on a wire rack before decorating. Gently lift up the edge of the cake, and hide the plastic baby somewhere through the bottom. Decorate with icing in alternating colors of Green, Purple and Gold.

COCONUT-PECAN FILLING



Coconut-Pecan Filling image

Use this filling to make our Inside-Out German Chocolate Torte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 cups, enough for one 9-inch Torte

Number Of Ingredients 6

1 fourteen-ounce can sweetened condensed milk
10 tablespoons (1 1/4 stick) unsalted butter
1 teaspoon pure vanilla extract
4 large egg yolks
2 cups shredded sweetened coconut
1 1/2 cups finely chopped pecans

Steps:

  • Place milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.
  • Whisk egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.
  • Remove from heat, and stir in coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.

SOUR CREAM COFFEE CAKE WITH TOASTED PECAN FILLING



Sour Cream Coffee Cake With Toasted Pecan Filling image

Make and share this Sour Cream Coffee Cake With Toasted Pecan Filling recipe from Food.com.

Provided by KathyP53

Categories     Breads

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 22

2 ounces unsalted butter
3 ounces all-purpose flour
1/4 cup toasted pecans, coarsely chopped
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon table salt
1 cup toasted pecans
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon cocoa powder
3 cups sifted cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
10 ounces unsalted butter, slightly softened
11 1/2 ounces superfine sugar
4 large eggs
2 teaspoons pure vanilla extract
16 ounces sour cream

Steps:

  • Position rack in center of oven and heat oven to 350 degrees (325 if using dark, nonstick pan). Generously butter 10" tube pan with a removable bottom.
  • Topping: In a 2 quart saucepan, heat butter over medium heat until almost melted. Remove from heat and cool to tepid. In a medium bowl, combine flour, pecans, granulated sugar and light brown sugar, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.
  • Filling: In a food processor, pulse the pecans, sugars, cinnamon, and cocoa 4-6 times to combine and chop the pecans.
  • Cake: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed until smooth and creamy, 1-2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs, one at a time, blending each one completely before adding the next. Scrape the bowl down and add the vanilla.
  • On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three, beginning and ending with the flour and scraping the bowl as needed.
  • Spoon 2 generous cups of the batter into prepared pan. Smooth with the back of a soup spoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the fillinf with about 2 cups of the batter, dropping dollups around the pan and smoothing with the spoon to sides of the pan and then to the center. Don't lift the spoon while smoothing or you will disturb the filling. Sprinkle another 1/2 cup of filling over the batter and cover with 2 more cups of batter. Layer on the remaining filling and then the remaining batter for four layers of batter and three layers of filling.
  • Insert a table knife 1" from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting the knife blade, and spacing the circles about 1" apart. This distributes the filling but still keeps it clearly defined. Smooth the top of the batter with the back of the soup spoon.
  • Take a handful of the streusel and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the batter.
  • Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted in to the center of the cake comes out clean, 70-75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from pan.
  • Gently lift up the center tube while carefully pushing the bottom upward with your opposite hand. If the cake doesn't release easily, run a thin knife between the cake and the tube and between the cake and the outer wall of the pan. Once the cake is out, run the knife under the bottom, too.
  • Fold a 12" square of aluminum foil into quarters. Measure 1 1/4" from the inside tip of the foil and cut a arc to make a hole for the tube when you unfold the foil. Unfold and place over the cake, pressing gently onto the top of the cake and molding the foil around its sides to hold in all the streusel.
  • Invert the cake onto a plate and remove the center tube. Invert the cake onto a rack, remove the foil, and cool right side up.
  • Can be frozen up to 3 months.

PECAN-STREUSEL FILLING



Pecan-Streusel Filling image

Make this for our Ultimate Streusel Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 ten-inch cake

Number Of Ingredients 7

1 1/2 cups lightly packed light-brown sugar
1/2 cup granulated sugar
1 1/2 cups chopped pecans
1/2 cup all-purpose flour
1 tablespoon ground cinnamon
Pinch of ground cloves
8 tablespoons (1 stick) butter, softened

Steps:

  • Combine sugars, pecans, flour, cinnamon, and cloves in a medium bowl. Using your hands or a pastry cutter, cut in butter until well combined and crumbly; set aside in refrigerator until ready to use.

KING CAKE PECAN PRALINE FILLING



KING CAKE PECAN PRALINE FILLING image

Categories     Nut

Number Of Ingredients 5

1/4 cup of unsalted butter, melted
1 cup of chopped pecans
1/2 cup of light brown sugar, packed
1 teaspoon of vanilla extract 1/2 teaspoon of allspice
1 teaspoon of cinnamon

Steps:

  • combine ingredients

BROWNIES WITH COCONUT-PECAN FILLING



Brownies with Coconut-Pecan Filling image

My husband loves this recipe. He loves coconut and pecans. This is a great Valentine Recipe.

Provided by Kathleen Taylor

Categories     Chocolate

Number Of Ingredients 16

brownies
1/4 c baking cocoa
1 c all purpose flour
1/4 tsp salt
1/2 c unsalted butter
1 c sugar
2 large eggs
1/2 tsp vanilla
coconut pecan filling
1/2 c sugar
1/2 c evaporated milk
1/4 c unsalted butter
1/2 tsp pure vanilla extract
1 egg yolk, beaten
3/4 c coconut
3/4 c pecans, toasted and chopped

Steps:

  • 1. Make coconut-pecan filling by combining sugar, evaporated milk, 1/4 cup butter, vanilla and egg yolk in saucepan. Blend well. Cook over medium heat until thickened, stirring frequently, about 10 minutes. Remove from heat. Stir in coconut and pecans. Cool to room temperature.
  • 2. Preheat oven to 350 degrees. Lightly grease heart-shaped muffin tins.
  • 3. Sift cocoa, flour and salt into a bowl. Set aside.
  • 4. Cream butter and sugar together. Add eggs and vanilla. Blend well.
  • 5. Add sifted dry ingredients and mix just until they disappear into the batter.
  • 6. Spoon brownie batter into prepared cupcake tins, filling 1/3 of the way to top. Flatten a heaping tablespoon of cooled coconut-pecan filling and layer over brownie batter. Cover completely with more brownie batter, filling just about to the top of each cup.
  • 7. Bake in preheated 350-degree oven for 18 to 20 minutes, until done. Allow to cool slightly in pan. Remove brownies and cool completely on wire rack.
  • 8. Frost with your favorite chocolate frosting or make a rich chocolate topping by melting 1/2 cup semisweet chocolate morsels with 3 tablespoon butter in a saucepan over low heat. Stir until chocolate is melted. Allow to cool slightly. Spoon over brownies. It will get firm at room temperature.
  • 9. If you'd rather not frost the brownies, just dust with powdered sugar and nestle a scoop of premium ice cream over the top at serving time.
  • 10. Makes 9 brownies when using 1/3-cup capacity cupcake tins.

GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FILLING



German Chocolate Cake With Coconut-Pecan Filling image

A spin on a classic adapted from Cook's Illustrated | Cooking at Home with America's Test Kitchen 2006 | America's Test Kitchen, 2005.

Provided by gailanng

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 21

4 large egg yolks
1 (12 ounce) can evaporated milk
1 cup granulated sugar
1/4 cup packed light brown sugar
6 tablespoons unsalted butter, cut into 6 pieces
1/8 teaspoon salt
2 teaspoons vanilla extract
2 1/3 cups sweetened flaked coconut
1 1/2 cups finely chopped pecans, toasted
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped fine
1/4 cup Dutch-processed cocoa powder, sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour, plus more for dusting the pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter, softened but still cool
1 cup granulated sugar
2/3 cup packed light brown sugar
3/4 teaspoon table salt
4 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup sour cream, at room temperature

Steps:

  • Make the pecan filling:.
  • 1Whisk the yolks in a medium saucepan off the stove. Gradually whisk in the evaporated milk. Add the sugars, butter, and salt and cook over medium-high heat, whisking constantly, until the mixture is boiling, frothy, and slightly thickened, about 6 minutes.
  • Pour the mixture into a bowl, whisk in the vanilla, then stir in the coconut. Let cool until room temperature. Cover with plastic wrap and refrigerate until cool, at least 2 hours or up to 3 days. (Do not add the pecans now or they'll turn soggy. Have a little patience.).
  • Preheat the oven to 350°F (175°C). Toast the pecans on a rimmed baking sheet until fragrant and browned, about 8 minutes. Transfer to a plate to cool.
  • Make the German chocolate cake:.
  • Keep your oven at 350°F (175°C) and adjust an oven rack to the lower-middle position. Combine the chocolate and cocoa in a small bowl and then add the boiling water over. Let stand to melt the chocolate, about 2 minutes. Whisk until smooth and let stand until room temperature.
  • Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray and then line the bottoms with parchment or waxed paper rounds cut to fit. Spray the paper rounds, dust the pans with flour, and tap out any excess flour. Sift the flour and baking soda into a medium bowl or onto a sheet of parchment or waxed paper.
  • (Liner instructions: Tear off a piece of wax paper a couple of inches larger than your cake pan. Put your cake pan on the wax paper and with your scissors or a knife "draw" a line around the base of your cake pan. Next, cut your wax paper just slightly inside the line just drawn. This will make the wax paper liner slightly smaller than the base of your cake pan.).
  • In the bowl of a standing mixer, beat the butter, sugars, and salt at medium-low speed until the sugar is moistened, about 30 seconds. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 minutes, scraping down the bowl with a rubber spatula halfway through. With the mixer running at medium speed, add the eggs one at a time, beating well after each addition and scraping down the bowl halfway through. Beat in the vanilla, then increase the speed to medium-high and beat until light and fluffy, about 45 seconds. With the mixer running at low speed, add the chocolate mixture, then increase the speed to medium and beat until combined, about 30 seconds, scraping down the bowl once. (The batter may appear broken; this is okay.) With the mixer running at low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients. Beat in each addition until barely combined. After adding the final flour addition, beat on low until just combined, then stir the batter by hand with a rubber spatula, scraping the bottom and sides of the bowl. The batter will be thick. Divide the batter evenly between the prepared cake pans, spreading the batter to the edges of the pans with the rubber spatula and smoothing the surface.
  • Bake the cakes until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool in the pans 10 minutes, then invert the cakes onto a greased wire rack; peel off and discard the paper rounds. Cool the cakes to room temperature before filling, about 1 hour. (The cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.).
  • Assemble the German chocolate cake:.
  • Stir the toasted pecans into the chilled filling. Set 1 cake layer on a serving platter or cardboard round that's cut slightly smaller than the cake. Place the second cake on a work surface or leave it on the wire rack. Hold a serrated knife held so the blade is parallel with the work surface and use a sawing motion to cut each cake into 2 equal layers. Carefully lift the top layer off each cake.
  • Using an icing spatula, distribute about 1 cup filling evenly on the cake layer on the serving platter or cardboard round, spreading the filling to the very edge of the cake and evening the surface. Carefully place the upper cake layer on top of the filling. Repeat using the remaining filling and cake layers. Dust any crumbs from the platter and serve. (The cake may be refrigerated, covered loosely with foil, up to 4 hours. If the cake has been refrigerated longer than 2 hours, let it stand at room temperature for 15 to 20 minutes before slicing and serving.).

Nutrition Facts : Calories 769.5, Fat 47.1, SaturatedFat 24.8, Cholesterol 185, Sodium 374.4, Carbohydrate 83.9, Fiber 4.9, Sugar 58.8, Protein 10.9

SOUTHERN PECAN PIE FILLING



Southern Pecan Pie Filling image

My grandmother was the best cook I've known. This is the way she made a pecan pie filling. Prep. time does not include the 30-45 minutes needed to cool the filling.

Provided by kellychris

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 9

2 egg yolks
1 cup granulated sugar
4 tablespoons flour
1 cup sour cream
1/4 teaspoon lemon juice or 1/4 teaspoon extract
1/8 teaspoon salt
2 egg whites
1 cup brown sugar
1 cup broken pecans

Steps:

  • Mix all ingredients and cook in double boiler for 45 minutes, stirring every 10 minutes for the first 20 minutes, then stirring every 3-5 minutes,or until thickened.
  • While mixture cools, prepare topping.
  • For Topping: Beat egg whites until stiff.
  • Add brown sugar and mix well.
  • Stir in pecans.
  • Pour cooled filling into baked pie shell.
  • Cover with topping and bake in 325 degree oven until light brown or about 15 minutes.

COCONUT-PECAN FILLING AND FROSTING



COCONUT-PECAN FILLING AND FROSTING image

Number Of Ingredients 7

1 can (12 oz) evaporated milk
1 1/2 c. sugar
3/4 c. (1 1/2 sticks)butter
4 egg yolks,slightly beaten
1 1/2 tsp. vanilla
1 pkg. (7 0z) Bakers Angel Flake coconut ( 2 2/3 c.)
1 1/2 c. chopped pecans

Steps:

  • Mix milk, sugar, margarine, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Beat until cool and of spreading consistency.

PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING



PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING image

Categories     Cake     Chocolate

Yield 10 people

Number Of Ingredients 32

Ingredients
For the cake:
Unsalted butter, for the pans
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15 -ounce can pure pumpkin
1 1/2 cups sugar
2 teaspoons grated orange zest
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 1/4 cups vegetable oil
For the filling:
1 cup sugar
1 quart heavy cream
1/4 cup dark corn syrup
2 tablespoons cold unsalted butter, cut into small pieces
8 ounces semisweet chocolate, chopped
1 tablespoon vanilla extract
1/8 teaspoon salt
2 cups pecans, toasted and chopped
For the glaze:
6 ounces bittersweet chocolate, chopped
1 tablespoon unsweetened cocoa powder
1 stick unsalted butter, cut into small pieces
2 teaspoons honey
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-spice-cake-with-chocolate-pecan-filling-recipe.html?oc=linkback

Steps:

  • Directions: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter. Bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, unmold onto the rack and cool completely. Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour. Assemble cake: Cut each cake in half to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate 1 hour. Make glaze: Combine chocolate, cocoa powder, butter and honey in glass bowl. Cover with plastic wrap and microwave 1 minute; whisk until smooth. Let cool to room temperate,spread on top cake. Chill to set

TINY TARTS WITH PECAN OR PUMPKIN FILLING



Tiny Tarts With Pecan or Pumpkin Filling image

These are great little desserts to have on the holiday dessert table. Instead of making a bunch of pies, I'll whip up these and everyone can have a lil bit of everything. Tasty pecan pie or pumpkin pie. Great presentation.

Provided by Vseward Chef-V

Categories     Tarts

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup margarine or 1/2 cup butter, softened
3 ounces package softened cream cheese
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 tablespoon melted margarine or 1 tablespoon butter
1/2 cup pecans, coarsely chopped
1 egg
1/2 cup canned pumpkin
1/4 cup sugar
1/4 cup milk
1 teaspoon pumpkin pie spice

Steps:

  • Tarts:.
  • In a mixing bowl, beat margarine or butter and cream cheese until thoroughly blended. Stir in flour. Roll rounded-teaspoonsbul of dough into balls. Press evenly into the bottom and up the sides of mini-muffin cups.
  • Fill each pastry with 1 heaping teaspoon of desired filling.
  • Filling:.
  • In a small mixing bowl, beat ingredients together until mixed well.
  • Bake at 325 degree for 25-30 minutes or until pastry is golden and filling is puffed.
  • Cool slightly in pan
  • Remove from cups and cool completely on a wire rack.

Nutrition Facts : Calories 257.5, Fat 15.4, SaturatedFat 3.7, Cholesterol 43.8, Sodium 165.1, Carbohydrate 27.6, Fiber 1, Sugar 18, Protein 3.5

COCONUT & PECAN CARAMEL FROSTING/FILLING



Coconut & Pecan Caramel Frosting/Filling image

This recipe is from the Watkins Cake Creations Cookbook 1991. It is used in a Butterscotch Cream Cake as a filling but is excellent as a frosting on a chocolate cake and soooo easy to make.

Provided by Kelly Green @watkinslady

Categories     Spreads

Number Of Ingredients 9

3/4 cup(s) white sugar
2 tablespoon(s) watkins butterscotch dessert mix
1/2 cup(s) evaporated milk or half & half
1/3 cup(s) hot water
1/4 cup(s) butter
1 - egg, slightly beaten
1 cup(s) flaked coconut
1 cup(s) chopped pecans
1 1/2 teaspoon(s) watkins caramel flavor

Steps:

  • In medium saucepan combine sugar and the 2 tablespoons Butterscotch Dessert Mix.
  • Stir in evaporated milk, water, butter, and egg.
  • Cook over medium heat, stirring constantly until thick.
  • Remove from heat.
  • Stir in coconut, pecan, and Caramel Flavor; cool.
  • Spread frosting/filling between and on top of cake layers or as frosting on a 9 X 13 single layer cake.

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