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
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
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
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
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
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.
Orange Pecan Flour Cinnamon Rolls
Dough:
-2 cups Whole milk
-1/2 cup sugar
-1/2 cup Pecan oil
-One packet of yeast
-1 cup pecan flour
-3 1/2 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1 1/2 teaspoon salt
-splash of vanilla
Filling:
-1 stick unsalted butter
-zest of one orange
-2 Tablespoons juice of orange
-pinch of salt
-splash of vanilla
Icing:
-Zest of 1/2 orange
-4oz cream cheese
-1 1/2 cups powdered sugar
-pinch of salt
-1/8 cup milk
Directions:
- in a medium sized bowl heat the milk, sugar, and oil just until lukewarm then in a large bowl put the 1 cup pecan flour and 3 cups all-purpose flour in, leaving a hole in the center.
- Then to this add the milk mixture along with the packet of yeast. Combined and cover with towel letting it sit in a warm place for an hour.
- Once the hour is up stir in remaining flour, soda, salt, baking powder and combine into a ball.
- Roll the dough out into a large rectangle and in a small bowl mix the filling ingredients. Once they are combined spread this all over your dough and roll away from you to create a log. Then pinch the seams to seal and slice the log into half inch pieces.
- Preheat oven to 375° and place rolls into buttered pan. Allow them to rise for 20 minutes in pan on the counter. Bake 16 to 18 minutes.
- While they are cooking combine the icing ingredients so that when you pull the rolls out you can spread the icing on generously.
Pecan Flour Chicken
Ingredients:
4 chicken cutlets
1/2 tsp. salt
1/4 tsp. pepper
1 cup Buttermilk
1 cup pecan flour
3/4 cup seasoned panko bread crumbs
1/4 cup sunflower oil for frying, or more if needed.
Instructions:
The night before or a few hours ahead of time, add the chicken, buttermilk, salt, pepper, in a ziplock bag and place in the fridge.
Once this process is finished heat up a large skillet over medium heat, and let it heat up while you bread the chicken.
Add together the pecan flour and panko bread crumbs. Dip each chicken cutlet into the mixture and shake off the excess.
When the pan is nice and hot, add enough sunflower oil to coat the bottom of the pan, about 2-3 tbsp. Add 2 or 3 chicken cutlets to the hot oil (do not crowd the chicken cutlets), and cook for 4-5 minutes on each side, until golden and crispy. If the bread crumbs are browning too quickly, you can turn the heat down. Repeat with the remaining cutlets, and enjoy!
*I also sauteed the green beans in the infused sunflower oil and baked the sweet potatoes in this as well.
Just cut the sweet potatoes in half and season them with the infused sunflower oil. Turn them flat side down on a cookie sheet and bake them at 400° for 35-40 mins.
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 powder, 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.
Cranberry-Pumpkin Cookies
Ingredients
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
1 cup Oliver Farm Pecan flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
Bake for 10 to 12 minutes.
Pecan Pie Cookies
For the cookies:
1 Cup Coconut Sugar
3 Tablespoons Oliver Farm Pecan Oil
1 Egg White
1/2 tsp. Vanilla
2 Cups Oliver Farm Pecan Flour
1 3/4 t. Baking Powder
1/2 t. Salt
For the filling:
1/4 Cup + 2 T. Chopped Pecans
1/4 Cup Coconut Sugar
1 1/2 T. Maple Syrup
2 1/2 t. Oliver Farm Pecan Oil
1/8 t. Salt
1 Egg Yolk
Preheat oven to 350. Line cookie sheet with parchment paper.
In a large bowl, mix together 3 Tablespoons Oliver Farm Pecan Oil and sugar until sugar is moist. Add in egg white and vanilla. Beat until well combined. Stir in Oliver Farm Pecan Flour, baking powder, and salt. Stir until well combined. Place dough in refrigerator to chill.
Spread pecans on a baking sheet and place into the oven to toast while you make the filling. Watch them closely!
While pecans are toasting, in a small pan over medium heat, stir together coconut sugar, maple syrup, Oliver Farm Pecan Oil and salt. Stir until combined and bring mixture to a boil. Once boiling, let the mixture boil for 1 minute. Remove the pan from the heat and let filling sit for 3 minutes. Dice the pecans and them with egg yolk after the mixture has set for three minutes. Stir well until combined.
Drop chilled cookie dough into balls on cookie sheet. Press your thumb in the center of each cookie and spoon 1 tsp. of the filling in. Place back into the refrigerator to chill for 10-15 minutes.
Once chilled, bake cookies for 12-13 minutes. Let them cool on the pan for 5 minutes then transfer to a wire rack to cool completely. Enjoy!!