Triple Chocolate Brownies with Pecan Flour Author: Dédé Wilson Makes: Makes 32 brownies   Ingredients ½ cup all-purpose flour ¼ cup Oliver Farm pecan flour 1½ teaspoons baking powder ½ teaspoon salt 1 cup (6 ounces) semisweet chocolate morsels/chips 1 cup toasted pecan halves, finely chopped 8 ounces semisweet chocolate, finely chopped, such as Callebaut or Ghirardelli 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces 3 ounces unsweetened chocolate, finely chopped 1 cup plus 2 tablespoons sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract Instructions Position rack in center of oven. Preheat oven to 350°F. Coat a 9 x 13-inch baking pan with nonstick spray; set aside. Whisk flour, pecan flour, baking powder and salt together in a large bowl. Stir in chocolate chips and all of the pecans to coat; set aside. Melt 8 ounces of chopped chocolate, butter and unsweetened chocolate in a medium bowl over simmering water or in a microwaveable bowl. Cool to lukewarm. In a large bowl, gently whisk together the sugar, eggs, and vanilla. Stir in the lukewarm chocolate mixture into the egg mixture and allow to cool to room temperature. Fold then stir in the dry mixture just until combined. Pour into prepared pan. Bake for 30 to 35 minutes, rotating pan front to back once during baking, until a toothpick inserted in the middle comes out with moist crumbs clinging. Do not over bake. Cool on rack. Cut into squares; best eaten within 3 days. Store in airtight container at room temperature in single layers separated by parchment paper or foil. May be frozen up to 1 month, double wrapped in plastic and then foil. Bakepedia Tips I cannot stress enough how tender and delicate these can be. Take care when cutting and transferring to plates or storage containers to minimize crumbling or breaking. Photo: Dede WIlson

Triple Chocolate Brownies with Pecan Flour

Author: Dédé Wilson

Makes: Makes 32 brownies

 

Ingredients

½ cup all-purpose flour

¼ cup Oliver Farm pecan flour

1½ teaspoons baking powder

½ teaspoon salt

1 cup (6 ounces) semisweet chocolate morsels/chips

1 cup toasted pecan halves, finely chopped

8 ounces semisweet chocolate, finely chopped, such as Callebaut or Ghirardelli

1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces

3 ounces unsweetened chocolate, finely chopped

1 cup plus 2 tablespoons sugar

4 large eggs, at room temperature

1 tablespoon vanilla extract

Instructions

Position rack in center of oven. Preheat oven to 350°F. Coat a 9 x 13-inch baking pan with nonstick spray; set aside.

Whisk flour, pecan flour, baking powder and salt together in a large bowl. Stir in chocolate chips and all of the pecans to coat; set aside.

Melt 8 ounces of chopped chocolate, butter and unsweetened chocolate in a medium bowl over simmering water or in a microwaveable bowl. Cool to lukewarm.

In a large bowl, gently whisk together the sugar, eggs, and vanilla. Stir in the lukewarm chocolate mixture into the egg mixture and allow to cool to room temperature. Fold then stir in the dry mixture just until combined. Pour into prepared pan.

Bake for 30 to 35 minutes, rotating pan front to back once during baking, until a toothpick inserted in the middle comes out with moist crumbs clinging. Do not over bake. Cool on rack. Cut into squares; best eaten within 3 days. Store in airtight container at room temperature in single layers separated by parchment paper or foil. May be frozen up to 1 month, double wrapped in plastic and then foil.

Bakepedia Tips

I cannot stress enough how tender and delicate these can be. Take care when cutting and transferring to plates or storage containers to minimize crumbling or breaking.

Photo: Dede WIlson

Browned Butter Bourbon Milk Chocolate Chip Cookies with Pecans Author: Dédé Wilson Makes: Makes 20 cookies   Ingredients 1 teaspoon unsalted butter ¾ cup pecan halves 1½ cups all-purpose flour ⅓ cup Oliver Farm pecan flour ½ teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon sized pieces ¾ cup firmly packed light brown sugar 2 teaspoons bourbon 1 teaspoon vanilla extract 1 large egg, at room temperature ¾ cup milk chocolate morsels Instructions Position racks in top and bottom third of oven. Preheat oven to 350°F. Line 2 baking sheet pans with parchment paper; set aside. Melt butter in sauté pan over medium heat until browned. Add the pecan halves and stir to coat. Cook for a few minutes, stirring frequently, until pecans begin to brown. Remove from heat and cool, then chop the nuts. Whisk together the all-purpose flour, pecan flour and salt in a small bowl; set aside. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in bourbon and vanilla, then beat in egg. Add about one-third of dry mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in morsels and chopped pecans. Drop by generously rounded tablespoon 2 inches apart on cookie sheets. Flatten slightly with lightly floured palm to about ½-inch thick. Bake for about 15 to 18 minutes or until edges and tops have just begun to turn light golden brown. Cool pans on racks for 5 minutes, then slide parchment onto racks to cool cookies completely. Store cookies in airtight container for up to 4 days. Bakepedia Tip You may substitute semisweet chocolate chips for the milk chocolate, if you like.  Images: Dédé Wilson

Browned Butter Bourbon Milk Chocolate Chip Cookies with Pecans

Author: Dédé Wilson

Makes: Makes 20 cookies

 

Ingredients

1 teaspoon unsalted butter

¾ cup pecan halves

1½ cups all-purpose flour

⅓ cup Oliver Farm pecan flour

½ teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon sized pieces

¾ cup firmly packed light brown sugar

2 teaspoons bourbon

1 teaspoon vanilla extract

1 large egg, at room temperature

¾ cup milk chocolate morsels

Instructions

Position racks in top and bottom third of oven. Preheat oven to 350°F. Line 2 baking sheet pans with parchment paper; set aside.

Melt butter in sauté pan over medium heat until browned. Add the pecan halves and stir to coat. Cook for a few minutes, stirring frequently, until pecans begin to brown. Remove from heat and cool, then chop the nuts.

Whisk together the all-purpose flour, pecan flour and salt in a small bowl; set aside.

In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in bourbon and vanilla, then beat in egg. Add about one-third of dry mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in morsels and chopped pecans.

Drop by generously rounded tablespoon 2 inches apart on cookie sheets. Flatten slightly with lightly floured palm to about ½-inch thick.

Bake for about 15 to 18 minutes or until edges and tops have just begun to turn light golden brown. Cool pans on racks for 5 minutes, then slide parchment onto racks to cool cookies completely. Store cookies in airtight container for up to 4 days.

Bakepedia Tip

You may substitute semisweet chocolate chips for the milk chocolate, if you like.

 Images: Dédé Wilson

Pecan Flour Buttermilk Pancakes Author: Dédé Wilson Makes: Makes about 12, 3-inch pancakes   Ingredients ¾ cup old-fashioned rolled oats (not quick or instant) 1/4 cup Oliver Farm pecan flour 1 tablespoon sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 teaspoon vanilla extract 1 cup low-fat or nonfat buttermilk, at room temperature (extra as needed) 1 large egg, at room temperature 1 tablespoon  Oliver Farm Pecan Oil Instructions Place all the ingredients in a blender and blend on high speed until smooth. Check batter; it might look loose. Allow to sit for a minute or two; it should thicken up. If it doesn’t, add a tablespoon or more of buttermilk in addition. Heat electric griddle, nonstick pan or cast-iron with a bit of melted butter until a few drops of water dance. Doll out about ¼ to ⅓ cup amounts of batter at a time and cook over medium heat until a few bubbles appear around the edges. The bottoms should be golden. Flip over and cook for a minute or two more. Serve hot with real maple syrup and fruit if desired.   Images: Dédé Wilson

Pecan Flour Buttermilk Pancakes

Author: Dédé Wilson

Makes: Makes about 12, 3-inch pancakes

 

Ingredients

¾ cup old-fashioned rolled oats (not quick or instant)

1/4 cup Oliver Farm pecan flour

1 tablespoon sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon vanilla extract

1 cup low-fat or nonfat buttermilk, at room temperature (extra as needed)

1 large egg, at room temperature

1 tablespoon  Oliver Farm Pecan Oil

Instructions

Place all the ingredients in a blender and blend on high speed until smooth. Check batter; it might look loose. Allow to sit for a minute or two; it should thicken up. If it doesn’t, add a tablespoon or more of buttermilk in addition.

Heat electric griddle, nonstick pan or cast-iron with a bit of melted butter until a few drops of water dance. Doll out about ¼ to ⅓ cup amounts of batter at a time and cook over medium heat until a few bubbles appear around the edges. The bottoms should be golden. Flip over and cook for a minute or two more. Serve hot with real maple syrup and fruit if desired.

 

Images: Dédé Wilson

 

Coffee Pecan Shortbread Cookies

Pat-In Pecan Crust Author: Dédé Wilson Makes: Makes 1, 9-inch pie shell   Ingredients 1 cup pecan halves ½ cup Oliver Farm pecan flour 1 tablespoon sugar 2 to 3 tablespoons Oliver Farm Pecan Oil Instructions Position rack in center of oven. Preheat oven to 350°F. Have a 9-inch pie plate ready; no need to grease pan. Place pecan halves, flour and sugar in bowl of food processor fitted with metal blade. Pulse on and off until mixture is coarse ground. Add the smaller amount of oil, pulse on and off again and test. See in second photo above how I have pressed a rubber spatula against the front right portion and it is sticking together? That’s what you want. Only add additional oil if needed. Dump mixture into pie plate and use fingers to press evenly across bottom and up the sides, creating a nice, neat rim. Bake for about 8 to 10 minutes until dry to the touch and just beginning to color. Cool and use in recipe as desired. Bakepedia Tips This crust is very tender and can only be used as a bottom crust, so don’t even think about doubling it and creating a top crust! Images: Dédé Wilson

Pat-In Pecan Crust

Author: Dédé Wilson

Makes: Makes 1, 9-inch pie shell

 

Ingredients

1 cup pecan halves

½ cup Oliver Farm pecan flour

1 tablespoon sugar

2 to 3 tablespoons Oliver Farm Pecan Oil

Instructions

Position rack in center of oven. Preheat oven to 350°F. Have a 9-inch pie plate ready; no need to grease pan.

Place pecan halves, flour and sugar in bowl of food processor fitted with metal blade. Pulse on and off until mixture is coarse ground. Add the smaller amount of oil, pulse on and off again and test. See in second photo above how I have pressed a rubber spatula against the front right portion and it is sticking together? That’s what you want. Only add additional oil if needed.

Dump mixture into pie plate and use fingers to press evenly across bottom and up the sides, creating a nice, neat rim.

Bake for about 8 to 10 minutes until dry to the touch and just beginning to color. Cool and use in recipe as desired.


Bakepedia Tips

This crust is very tender and can only be used as a bottom crust, so don’t even think about doubling it and creating a top crust!

Images: Dédé Wilson

Vegan Chocolate Pudding Pecan Pie Author: Dédé Wilson Makes: Serves 8   Ingredients 1, Pecan Pat-In Crust, baked and cooled 1 recipe Chocolate Almond Milk Pudding 1 recipe Vegan Coconut Whipped Cream Instructions Have the crust baked and cooled. Prepare the pudding as directed and scrape it into the prepared crust. Chill until firm, at least 4 hours. You may hold the pie overnight in the refrigerator. Prepare Vegan Coconut Whipped Cream right before serving and dollop a generous amount on top of the whole pie, or top each slice as you serve it. Pie is best served chilled.   Image: Dédé Wilson

Vegan Chocolate Pudding Pecan Pie

Author: Dédé Wilson

Makes: Serves 8

 

Ingredients

1, Pecan Pat-In Crust, baked and cooled

1 recipe Chocolate Almond Milk Pudding

1 recipe Vegan Coconut Whipped Cream

Instructions

Have the crust baked and cooled. Prepare the pudding as directed and scrape it into the prepared crust. Chill until firm, at least 4 hours. You may hold the pie overnight in the refrigerator.

Prepare Vegan Coconut Whipped Cream right before serving and dollop a generous amount on top of the whole pie, or top each slice as you serve it. Pie is best served chilled.

 

Image: Dédé Wilson

Coffee Pecan Shortbread Cookies Author: Dédé Wilson Makes: Makes 16 cookies   Ingredients 1 cup (2 sticks) unsalted butter, at room temperature ⅔ cup firmly packed light brown sugar 2 teaspoons instant espresso powder or instant coffee 2 teaspoons vanilla extract 1½ cups all-purpose flour ½ cup Oliver Farm  pecan flour, ½ cup whole pecans, toasted 16 whole pecans for garnish (optional) Instructions Position racks in upper and lower third of oven. Preheat oven to 325°F. Line two baking sheets with parchment paper; set aside. Beat butter with electric mixer until lightened and creamy. Add sugar gradually and beat on high speed until very light and fluffy, about 3 to 5 minutes. Beat in coffee and vanilla. Add the flour and pecan flour and beat just until combined. Beat in chopped pecans. Drop cookie dough in scant ¼-cup amounts on baking sheet 2-inches apart. Bake for about 15 to 20 minutes, or until the cookie tops are dry and the bottoms are just turning light brown. Place pans on racks to cool. Store in airtight container for up to four days. Bakepedia Tips These cookies can be finished off nicely with a drizzle of bittersweet chocolate. Have cooled cookies on pan. Melt 4 ounces semisweet or bittersweet chocolate, place in parchment cone, making a tiny opening in the tip. Drizzle the chocolate, sweeping your arm back and forth to make lines all over the cookies. Place pans in refrigerator for 5 minutes to harden chocolate. Store at room temperature for 1 day, or in refrigerator for up to 4. Image Dede Wilson

Coffee Pecan Shortbread Cookies

Author: Dédé Wilson

Makes: Makes 16 cookies

 

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature

⅔ cup firmly packed light brown sugar

2 teaspoons instant espresso powder or instant coffee

2 teaspoons vanilla extract

1½ cups all-purpose flour

½ cup Oliver Farm  pecan flour,

½ cup whole pecans, toasted

16 whole pecans for garnish (optional)

Instructions

Position racks in upper and lower third of oven. Preheat oven to 325°F. Line two baking sheets with parchment paper; set aside.

Beat butter with electric mixer until lightened and creamy. Add sugar gradually and beat on high speed until very light and fluffy, about 3 to 5 minutes. Beat in coffee and vanilla.

Add the flour and pecan flour and beat just until combined. Beat in chopped pecans.

Drop cookie dough in scant ¼-cup amounts on baking sheet 2-inches apart. Bake for about 15 to 20 minutes, or until the cookie tops are dry and the bottoms are just turning light brown. Place pans on racks to cool. Store in airtight container for up to four days.

Bakepedia Tips

These cookies can be finished off nicely with a drizzle of bittersweet chocolate. Have cooled cookies on pan. Melt 4 ounces semisweet or bittersweet chocolate, place in parchment cone, making a tiny opening in the tip. Drizzle the chocolate, sweeping your arm back and forth to make lines all over the cookies. Place pans in refrigerator for 5 minutes to harden chocolate. Store at room temperature for 1 day, or in refrigerator for up to 4.

Image Dede Wilson

Pecan Flour Brownie Makes about 36 brownies Ingredients 1 cup butter 1 1/2 cups sugar 2 tsp vanilla extract 4 eggs 1/4 cup cocoa (optional) 1 cup Oliver Farm pecan flour 1/2 tsp baking powder 1/4 tsp salt Heat oven to 350* and grease a 13x9x2 baking pan.  Place sugar and vanilla into a mixing bowl. Melt butter and pour into the bowl and mix thoroughly. Add eggs one at a time beating well with a spoon after each addition. Add cocoa if desired and beat until blended.  Add flour, baking powder and salt mixing well.  Stir in nuts if desired and pour batter into prepared pan.  Bake 30-35 minutes or until brownies begin to pull away from the sides of pan.  Cool completely before cutting.  Courtsey of Oliver Farm          

Pecan Flour Brownie

Makes about 36 brownies

Ingredients

1 cup butter

1 1/2 cups sugar

2 tsp vanilla extract

4 eggs

1/4 cup cocoa (optional)

1 cup Oliver Farm pecan flour

1/2 tsp baking powder

1/4 tsp salt

Heat oven to 350* and grease a 13x9x2 baking pan.  Place sugar and vanilla into a mixing bowl. Melt butter and pour into the bowl and mix thoroughly. Add eggs one at a time beating well with a spoon after each addition. Add cocoa if desired and beat until blended.  Add flour, baking powder and salt mixing well.  Stir in nuts if desired and pour batter into prepared pan.  Bake 30-35 minutes or until brownies begin to pull away from the sides of pan.  Cool completely before cutting. 

Courtsey of Oliver Farm

 

 

 

 

 

Blackberry and Pecan Bounty Squares

Recipe and photo by Judith McLoughlin Shamrock and Peach - Irish tours, Food and Events theshamrockandpeach.wordpress.com   (Recipe makes 1 ½ dozen squares) Ingredients 2 cups gluten free oats (pulse for a few seconds in food processor) 1 cup unrefined coconut oil (melted) ¾ cups cup Oliver Farm pecan flour ¼ cup Oliver Farm pumpkin flour ¼ cup rice flour 2 Tbsp Oliver Farm benne seed flour ½ cup brown sugar 1 tsp real vanilla extract ½ tsp baking soda ¼ tsp sea salt 1 (10 oz) jar blackberry blackberry preserves (or fruit spread) ¾ cup unsweetened coconut ½ cup pecans (chopped) How to make it: Preheat oven to 350 degrees F. Line a 9×13’ baking dish with parchment paper to make it easy to slice. Combine the pecan flour, oats, pumpkin flour, benne seed flour and rice flour, baking soda and salt in a large bowl. Stir in the coconut oil and the vanilla and mix together until fully incorporated. Press the mixture onto bottom of dish. Spread the fruit spread on top.  Sprinkle top with coconut and pecans. Bake for 18-20 minutes until the crust is golden brown and the coconut is toasted and let the squares cool for a couple of  hours before slicing.    

Recipe and photo by Judith McLoughlin
Shamrock and Peach - Irish tours, Food and Events

theshamrockandpeach.wordpress.com

 

(Recipe makes 1 ½ dozen squares)

Ingredients

2 cups gluten free oats (pulse for a few seconds in food processor)

1 cup unrefined coconut oil (melted)

¾ cups cup Oliver Farm pecan flour

¼ cup Oliver Farm pumpkin flour

¼ cup rice flour

2 Tbsp Oliver Farm benne seed flour

½ cup brown sugar

1 tsp real vanilla extract

½ tsp baking soda

¼ tsp sea salt

1 (10 oz) jar blackberry blackberry preserves (or fruit spread)

¾ cup unsweetened coconut

½ cup pecans (chopped)

How to make it:

Preheat oven to 350 degrees F.

Line a 9×13’ baking dish with parchment paper to make it easy to slice.

Combine the pecan flour, oats, pumpkin flour, benne seed flour and rice flour, baking soda and salt in a large bowl. Stir in the coconut oil and the vanilla and mix together until fully incorporated.

Press the mixture onto bottom of dish. Spread the fruit spread on top.  Sprinkle top with coconut and pecans.

Bake for 18-20 minutes until the crust is golden brown and the coconut is toasted and let the squares cool for a couple of  hours before slicing.

 

 

Pecan Flour Pound Cake

Ingredients

3 Sticks butter (softened)

1 8 oz. pkg. cream cheese (softened)

3 Cups sugar

6 eggs

2 Cups Plain flour

1 Cup Oliver Farm Pecan Flour

½ Teaspoon salt

3 Teaspoons vanilla

Directions  Combine butter and cream cheese, Beat until smooth and creamy and add sugar.  Add eggs one at a time and beat after each addition.  Sift plain flour twice, (Re-measure after each time). Sift plain flour once more adding pecan flour this time and salt. Add vanilla and beat until batter is creamy. Pour into a greased and floured bunt pan. Bake 300 degrees for an hour or until done.

Pecan Flour Chocolate Chip Cookies

Ingredients

3 cups Oliver Farm Pecan Flour

1 ½ teaspoons baking powder

1 ½ teaspoons coarse salt

2 sticks unsalted butter

1 ½ cups light brown sugar

1 cup granulated sugar

3 large eggs

1 ½ teaspoons vanilla extract

2 ½ cups semi-sweet chocolate chips

Directions . Put oven rack in middle position and preheat oven to 375. Whisk together flour, baking soda, and salt in a small bowl. Beat together butter and sugars in a large bowl with an electric mixer on high speed for 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add to butter mixture. Put the 2 remaining eggs into the butter mixture and beat with mixer until creamy. Then beat in vanilla and reduce to low and mix in flour mixture until just blended. Then stir in  chocolate chips. Scoop ¼ cup batter for each cookie and bake until golden for 13—15 minutes. Transfer cookies to cool.