Archive for the ‘Pecan Chefs Summit’ Category

Mini Pecan Pies

June 21st, 2017 by chutchinson

Recipe from Michael Coble, Aramark Try this twist on the classic pecan pie by making them bite sized….. Good things come in small packages!   Ingredients: For the Pie Crust: • 1 stick unsalted butter (1/4 pound) • 1/4 cup sugar • 1 large egg • 1/2 teaspoon vanilla • 1¼ cup sifted AP flour […]

Pecan Gooey Butter Pie

June 21st, 2017 by chutchinson

Recipe from Brenda McGranahan, Cinnabon and Benjamin Stanley, Baskin Robbins It’s gooey, it’s buttery and starting with a store bought cake mix couldn’t make this dessert any easier. This Pecan Gooey Butter Pie gets a little kick from cayenne…and a little spiced rum doesn’t hurt either!   Ingredients: • 1 (18-ounce) box yellow cake mix […]

Pecan Pasta with Pesto and Bacon

June 21st, 2017 by chutchinson

Recipe from Brenda McGranahan, Cinnabon and Benjamin Stanley, Baskin Robbins Making this fresh pecan pasta from scratch is easy. This delicate noodle is served simply with store-bought pesto and crispy bacon…making the pecan the star of the show!   Ingredients: • 1/2 cup all purpose flour, plus extra for dusting • 1/4 cup pecan pieces, […]

Pecan & Veggie Brunch Salad

June 21st, 2017 by chutchinson

Recipe from Brenda McGranahan, Cinnabon and Benjamin Stanley, Baskin Robbins This delightful brunch dish is full of color and flavor. The pecan oil is perfect for roasting vegetables at high heat, bringing out their earthy richness.   Ingredients: • 1 pound red beets • 1 pound yellow beets • 1 pound tricolored baby carrots • […]

Praline Old Fashioned

June 21st, 2017 by chutchinson

Recipe from Adam Dolge, Time Inc.  Pralines just got a makeover…and so did the Old Fashioned. This drink is terrific as a pre-dinner cocktail as well as a smooth after dinner drink…and you can even eat the garnish!   Ingredients: • 1 cup chopped pecans, toasted • 1 cup water • 1 cup light brown […]