Pecan Bisque Recipes

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BUTTER PECAN COOKIES



Butter Pecan Cookies image

When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 7

1-3/4 cups chopped pecans
1 tablespoon plus 1 cup butter, softened, divided
1 cup packed brown sugar
1 large egg, room temperature, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves

Steps:

  • Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

PECAN BISQUE



Pecan Bisque image

Wonderful creamy pecan flavored bisque that is especially good for winter holidays. This recipe comes from Jambalaya, the Jr. League of New Orleans cookbook.I make this every Christmas for gatherings and am always asked how to make it. Pecans are a Southern delicacy and I hope you enjoy this as much as we do!

Provided by Queen B

Categories     Winter

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups pecan halves
6 cups beef broth
1/2 cup butter
2 tablespoons green onions, finely chopped
1 garlic clove, finely chopped
2 tablespoons tomato paste
1 tablespoon cornstarch, dissolved in
1/2 cup water
1 egg yolk
1/4 cup heavy cream, room temperature
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon nutmeg

Steps:

  • Process pecans until finely ground,
  • Melt butter in saucepan, add green onions and saute' on low heat until soft but not browned.
  • Add garlic and cook an additional 1 minute.
  • Slowly add broth and ground pecans, tomato paste, and dissolved cornstarch. Cook uncovered on low heat for 30 minutes.
  • Beat egg yolk into cream, and then slowly whisk into pecan mixture and heat through. DO NOT ALLOW TO BOIL. Season with salt, pepper and nutmeg.
  • Bisque can be refrigerated for 4 days. Serve hot.

Nutrition Facts : Calories 324, Fat 33.2, SaturatedFat 10.8, Cholesterol 64.8, Sodium 692.9, Carbohydrate 5.8, Fiber 2.7, Sugar 1.6, Protein 4.5

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