Recipes from the SC Pecan Trail
Freeman's Bakery Tea Balls
1 lb. 8 oz. granulated sugar
1 lb. 8 oz. cream
1 lb. 8 oz. summit 50
1 oz. salt
8 oz. cake flour
1 lb. pecan pieces
Roll dough and slice in identical rounds and put your thumbprint.
Color fondant icing your desired color and pipe in thumbprint for decorative look. You can also roll this dough in balls and after baking roll in powdered sugar
Julia Belle’s - White Russian Pecan Pie
1 Tablespoon white chocolate chips
1 Tablespoon butter
Melt together to blend. Let cool a bit.
2 Tablespoons room temperature cream cheese
1 Cup sugar
1 ¼ Cup corn syrup
1 teaspoon kalua
Mix together and pour into pie shell with 1 to 1 ½ Cups pecans
Bake at 350 degrees for 42 minutes
Rebel Pie - Danish Pizza
Roll out pizza dough to appropriate size, brush with melted butter, and sprinkle with cinnamon/sugar mix.
Bake until edges of dough begin to rise, then add chopped pecans and finish baking, allowing pecans to toast slightly.
After removing from oven, drizzle with roll icing.
(simple roll icing)
1 cup 6x sugar
water (add a few drops at a time to get desired consistency)
1 tablespoon corn syrup (optional)
vanilla extract - to taste
Top Hat Pecan Scones
2 Cups of all purpose flour
1/4 Cup of sugar
1 tsp. baking powder
1/4 tsp. salt
1/3 Cup butter
3/4 Cup milk
1/4 Cup chopped pecans
Mix first 4 ingredients. Blend in butter. Add milk and pecans. Roll out dough and cut into shape of choice. Bake 350 degrees for 15-18 minutes.
Victors - Pecan Pie Martini
1 ounce Butterscotch Schnapps
1 ounce Frangelico
3 ounces Vanilla Vodka
Brown sugar and crushed pecans--for rim garnish
Chocolate Syrup--for rim garnish
Pour chocolate syrup on a small plate and dip the rim of your martini glass to produce a sticky surface. Repeat process with brown sugar/crushed pecan mixture to rim martini glass.
Pour all liquid ingredients into a shaker with ice. Shake well and strain into your pre-rimmed martini glass.
Young Plantations Basic Pecan Pie
4 Tbsp. (½ stick) softened butter
1 Cup granulated sugar
3 eggs (slightly beaten)
1 Cup light corn syrup
1 tsp. vanilla
1/8 tsp. salt
1 Cup chopped pecans
9-inch pastry shell (unbaked)
30-50 pecan halves
Cream butter and sugar together. Add remaining ingredients except pecan halves. Pour into unbaked 9-inch pastry shell. Top with 30-50 pecan halves. Bake 10 minutes at 375 degrees and 30-35 minutes at 325 degrees.
Cooks who want to be exotic can add:
• cream (1/4 cup) for a richer-tasting, less sweet custard
• liquor (up to 2 Tbsp.) without affecting the consistency of the pie (larger amounts can cause curdling and a softer filling)
• chocolate (up to four 1-oz. squares or a 6-oz. pkg. of morsels) melted with butter
• cocoa (up to 1/3 Cup) to the corn syrup for a fudge-like pie filling