Tag: gordon ramsay pecan nut recipe

Pecan Pie Shortbread

I’m in love with this recipe — Part cookie, part pie, Pecan Pie Shortbread is a fun twist on tradition.  It looks just like a classic pie, but underneath the crunchy pecans there’s a thick layer of  buttery vanilla shortbread.  It’s got the same familiar flavors, the same sweet touch that we’re looking for after dinner, but in a lighter form.  It makes a beautiful presentation with very little effort.  Great taste + easy to make + beautiful to look at = a winner recipe in my book.

To make this I spread a batch of my basic vanilla shortbread dough into a tart pan, and then I stud the top with pecan halves.  A small bag of nut halves was enough to cover the surface and it’s fun to create the design.  I pressed them in gently with the palm of my hand so they stay put when cutting later.   The pecans crisp up in the oven and develop a rich toasted flavor.  If you ask me they’re so much better this way than all candied up in pie goop (sorry pecan pie lovers.)  The shortbread puffs up just slightly in the oven, and the whole thing is just delightful.

Another great feature of this shortbread is its versatility.  It goes from coffee break to holiday dessert…you can slice it just like pie and eat it with a fork, or pick it up with your hands.   I’ve eaten it for breakfast twice already.

I think this would make a great gift, especially if you leave it whole and wrap it up with cellophane.

A wonderfully easy, light alternative to traditional pecan pie, Serve with coffee or tea for the perfect end to a meal, whether it’s the holidays, or every day.

What You Will Need

  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1/2 cup confectioner’s sugar
  • 1 Tbsp vanilla bean paste (or extract)
  • 2 cups all purpose flour
  • 1 – 1 1/2 cups pecan halves

Instructions

  1. Set oven to 350F
  2. Cream the butter and sugar well in a stand mixer fitted with the paddle attachment, or use a hand held mixer.
  3. Blend in the vanilla, and then mix in the flour, just until it comes together to form a dough.
  4. Turn the dough out into a nonstick 9″ tart pan, preferably with a removable bottom for neat cutting. Use your hands to smooth out the dough into an even layer. Finish smoothing with an offset spatula or spreader. You are looking for a flat even surface.
  5. Arrange the pecan halves decoratively across the entire surface. When you are satisfied with your design, press them into the dough with gentle pressure from the palm of your hand. This will ensure they won’t fall off when you cut the shortbread.
  6. Cover the top of the tart loosely with a square of foil to keep the pecans from browining too much, and bake for about 35-40 minutes.
  7. Cool on a rack and then remove from the pan and slice into thin wedges with a sharp knife.

Notes

The vanilla bean paste is really worth it, it gives a richer vanilla flavor, plus you get the beautiful vanilla bean seeds throughout. It can sometimes be hard to find, but you can always order it online.

2.2

http://theviewfromgreatisland.com/2013/11/pecan-pie-shortbread.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

My husband discovered that adding a drizzle of the caramel sauce I made for the “Frozen Turkey” cocktails yesterday is not a bad idea at all…

PECAN PIE MUFFINS SERVED WITH WARM, SALTED CARAMEL

IT’S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB,
EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE
RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON
THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR
BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL
ALONG!

THIS MONTH, I RECEIVED ANGELS HOMESTEAD.

APRIL
HAS SOME FABULOUS RECIPES…THIS BEING ONE OF THEM!!!! PECAN PIE
MUFFINS!!! THAT WAS ALL I NEEDED TO HEAR.  I HAD TO GUILD THE LILY A BIT
AND SERVE THEM WITH SALTED CARAMEL.  OH YES, MY FRIENDS-WE HAVE A
WINNER!!!!!  THANKS FOR A GREAT BRUNCH TREAT, APRIL!
 

RECIPE BELOW!

 








Pecan Pie Muffins with Salted Caramel




1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans, (I toasted mine first in a dry skillet until fragrant)
2/3 cup butter, softened
2 eggs, beaten

*I also used coarse sugar & cinnamon for the topping


Preheat oven to 350 degrees. Line a muffin tin with paper liners.
In a medium bowl, stir together brown sugar, flour, pecans, butter and
eggs until smooth. Spoon the batter into the prepared muffin cups 3/4
full.  Top with coarse sugar and a sprinkle of cinnamon.
Bake at 350 degrees for 18 minutes. Cool on wire racks when done.  

 Makes 12 regular size muffins-
I halved the recipe above for a small batch and it worked perfectly!!!!! Serve with salted caramel.

BEST SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1.
Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquify.

2.

Use a wooden spoon and begin stirring, encouraging the melted sugar
around
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be
patient.

3.
Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4.
Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir.  This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in.  Be patient…you have a
lot of cream so this will take a few minutes.  Once smooth, add butter
and salt. Let cool. Will store in fridge up to one month. HA! As if it
will last that long…ever!!!! TOO delicious!! Makes 2 cups.

HEAT GENTLY IN MICROWAVE WHEN READY TO SERVE WITH MUFFINS!
  





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