https://gurleysfoods.com/wp-content/uploads/2018/11/pecan-pie.jpg12001200Tom Tauntonhttps://gurleysfoods.com/wp-content/uploads/2015/10/gurleys-logo.pngTom Taunton2018-11-28 21:35:072019-07-25 02:25:48Sharon's Best Pecan Pie
1 package Gurley's Golden Recipe Chocolate Almond Bark
2 1/2 cups Gurley's Golden Recipe Chopped Pecans (toasted)
Lightly toast chopped pecans by spreading evenly on a baking sheet and bake at 350 F for 5 minutes. Cool completely or refrigerate until needed.
Combine powdered sugar, cherry frosting, butter, condensed milk, maraschino cherries and vanilla; mix well and chill for several hours. Form into balls. Melt chocolate almond bark according to directions and stir in Gurley's toasted pecans. Dip balls in melted mixture. Set on waxed paper until set.
In a small bowl, mix all topping ingredients together and set aside. In a large bowl, combine flour, baking soda, salt and sugar. In a separate bowl combine egg, milk, honey, vegetable oil and coconut extract. Mix well. Stir in dry ingredients until combined. Fold in flake coconut. Fill greased or paper-lined muffin cups 2/3rds full. Sprinkle topping over batter. Bake 18-20 minutes. Cool for 5 minutes before moving to a wire rack.
Preheat oven to 350 F. Line 12 count muffin tin with paper cups. In medium bowl sift together flour, sugar, baking soda and salt. In mixer bowl, beat milk, oil, vanilla, coconut extract and egg. Add dry ingredients with water on top and mix well. Fold in coconut. Fill papers 1/2 full. Bake for 18 to 20 minutes or until toothpick comes out clean. Cool completely then frost.
Frosting: Mix all frosting ingredients in mixing bowl and mix until soft and fluffy. Frost each cupcake and top with coconut.
In a small bowl, combine all topping ingredients and set aside.
In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk; mix well. Stir in vanilla and butter flavoring. Stir in pumpkin and pecans. Pour into 3 greased 7 x 3" loaf pans. Sprinkle topping over batter. Bake for 60 minutes or until toothpick comes out clean. Let stand 10 minutes before removing to cool on a wire rack.
Grease and flour one 9 x 5" and two 3 x 5" mini loaf pans. Line the bottom of the pans with parchment paper. Preheat oven to 300 F.
In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating after each one. In a small bowl, mix salt, baking soda and flour; add to creamed mixture alternatively with buttermilk. Add lemon zest and pecans, stirring by hand.
Spread batter in prepared pans. Bake small loaves for 45 minutes and large loaf for 1 hr. 20 minutes. Cool loaves in the pan for 10 minutes before removing to wax paper covered rack. Glaze while still warm.
Glaze: Mix 1 cup powdered sugar and 1/2 cup lemon juice. Poke holes in bread with toothpick and drizzle glaze slowly over bread using about half of the thin glaze. To the remaining glaze, add another cup of powdered sugar to get a thicker glaze. Spread this additional glaze over the breads. Cool completely.
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