White Chocolate Pecan Sheets Recipes

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OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE



Old Southern Chocolate Pecan Sheet Cake image

I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!

Provided by Leslie41

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 17

2 cups white sugar
2 cups all-purpose flour
½ teaspoon salt
1 cup water
½ cup vegetable shortening
½ cup margarine
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar
3 tablespoons unsweetened cocoa powder
½ cup butter
6 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
  • Mix 2 cups white sugar, flour, and salt in a mixing bowl.
  • Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
  • Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
  • Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
  • While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g

WHITE CHOCOLATE PECAN DROP COOKIES



White Chocolate Pecan Drop Cookies image

Make and share this White Chocolate Pecan Drop Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Drop Cookies

Time 42m

Yield 3 dozen

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup coarsely chopped toasted pecans
2/3 cup coarsely chopped white chocolate (Lindt is recommended)

Steps:

  • Preheat the oven to 350°.
  • In a bowl, combinte the first 3 ingredients; set aside.
  • In a larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
  • Add in the egg and vanilla; beat well.
  • Add in the dry ingredients and mix thoroughly.
  • Stir in the pecans and white chocolate.
  • Drop by rounded teaspoonfuls onto ungreased cookie sheet (leav room for expansion).
  • Bake for 10-12 minutes or until lightly golden.
  • Let cookies cool on cookie sheet for 5 minutes; then tranfer to wire rack to cool completely.

Nutrition Facts : Calories 1339.9, Fat 81.5, SaturatedFat 36.1, Cholesterol 184.3, Sodium 885.7, Carbohydrate 144.5, Fiber 5.2, Sugar 92.9, Protein 14.5

WHITE CHOCOLATE PECAN SCONES



White Chocolate Pecan Scones image

This is a recipe that I played with for awhile. I lowered the salt for myself so you might want a bit more. The pecans are nicer if you toast them in the heated oven for a few mins before useing them but it's not required.

Provided by Annacia

Categories     Scones

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/3 teaspoon salt
1/4 cup butter
1/2 cup milk
1 large egg
1 teaspoon vanilla
6 ounces white chocolate (good quality, such as Lindt, cut into chunks)
3/4 cup chopped pecans (leave large chunks)

Steps:

  • Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt.
  • Cut butter into flour mix with a pastry blender or food processor, cut in the butter until the mixture resembles coarse crumbs.
  • In a small bowl, stir together the milk, egg, and vanilla.
  • Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate and pecans.
  • With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
  • Cut into wedges, squares or whatever you like
  • Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Cool on baking sheet 5 minutes, then transfer scones to cooling rack. Serve warm or cool completely and store in an airtight container. Makes 8.

Nutrition Facts : Calories 403, Fat 21.4, SaturatedFat 9, Cholesterol 46.8, Sodium 264.4, Carbohydrate 47.3, Fiber 1.8, Sugar 21.5, Protein 6.8

WHITE CHOCOLATE CHIP PECAN COOKIES



White Chocolate Chip Pecan Cookies image

This is a yummy cookie recipe! The pecans and white chocolate are so nice together! A nice change from regular chocolate chip cookies. Cooking time actually depends on your oven size...each cookie sheet takes 12 minutes.

Provided by breezermom

Categories     Drop Cookies

Time 1h28m

Yield 7 1/2 dozen

Number Of Ingredients 10

2 cups butter, softened
2 cups brown sugar, firmly packed
1 1/2 cups sugar
3 eggs
2 tablespoons vanilla extract
6 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
4 cups white chocolate chips
2 cups pecans, chopped

Steps:

  • Cream the butter; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
  • Combine flour, soda, and salt; add to the creamed mixture, mixing well. Stir in the chocolate chips and pecans.
  • Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Slightly flatten each cookie with your fingertips. Bake at 350 degrees for 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack.

GIANT WHITE-CHOCOLATE PECAN COOKIES



Giant White-Chocolate Pecan Cookies image

Think big-real big. These crisp, chewy treats are rich with buttery pecans and decadent chunks of creamy white chocolate. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10

Number Of Ingredients 10

1 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 stick plus 6 tablespoons unsalted butter, room temperature
1 1/4 cups packed dark-brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 large egg, plus 1 large egg yolk, room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces white chocolate, chopped into 1/2- to 3/4-inch pieces
8 ounces pecans, toasted and coarsely chopped

Steps:

  • Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda.
  • In a large bowl, beat butter with both sugars on medium speed until pale and fluffy, about 4 minutes. Beat in egg, then yolk, until thoroughly incorporated. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined. Beat in white chocolate and pecans until just combined.
  • Using a 4-ounce (2-inch) ice cream scoop, drop scoops of dough onto parchment-lined baking sheets, spaced 3 inches apart (2 scoops per sheet). Gently press each to flatten.
  • Bake cookies, rotating sheets halfway through, until golden but still soft in centers, about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)

WHITE CHOCOLATE PECAN SHEETS



White Chocolate Pecan Sheets image

Another delicious-sounding recipe from my "I love Chocolate" cookbook. My friends and family are really in store for some delicious goodies this holiday season.

Provided by DailyInspiration

Categories     Candy

Time 40m

Yield 1 1/4 pounds

Number Of Ingredients 4

1 lb white chocolate, finely chopped
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 cup pecans, toasted and coarsely chopped (can also use pistachios)

Steps:

  • Line a cookie sheet with aluminum foil. In a double boiler melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
  • Remove the top part of the double boiler and stir the nuts into the melted chocolate . Pour the chocolate mixture out onto the prepared cookie sheet. Spread randomly to the desired thickness. Refrigerate 20-30 minutes, or until set.
  • Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces . Store in an airtight container or in the refrigerator. Prep time includes refrigeration time.

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