Category Archives: Dessert Recipes

TEXAS PECAN CHOCOLATE SHEET CAKE

Ingredients:

2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup pecan oil
1/2 cup shortening (or use a total of 1 cup of pecan oil & omit shortening)
1 cup water
3 tablespoons cocoa
2 eggs, well beaten
1 teaspoon soda
1/2 cup buttermilk
1 teaspoon vanilla

CHOCOLATE FROSTING:
1/2 cup margarine
3 tablespoons cocoa
6 tablespoons milk
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla

Directions:

Put flour, sugar, salt and cinnamon in large bowl of mixer. In a saucepan, put pecan oil and shortening, water and cocoa. Bring to a boil and pour over flour mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Add to preceding mixture and beat well. Pour into prepared sheet pan, 15 1/2 x 10 1/2 inches, or 13×9 inches. Bake large pan at 350 for 20 minutes; small pan at 350 for 35-to 40 minutes. Start icing 5 minutes before cake is done.

CHOCOLATE FROSTING:
1/2 cup margarine
3 tablespoons cocoa
6 tablespoons milk
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla

Mix margarine, cocoa and milk in saucepan. Heat over low heat, but do not boil. Remove from heat. Add powdered sugar, vanilla and pecans. Mix well and put on cake as soon as removed from the oven. Cut cake into squares to serve. Makes 24 servings.

SUGAR-FREE APPLE CAKE

Ingredients:

1 cup self-rising flour
1/8 cup butter or margarine
1/4 cup pecan oil
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
5/8 cup chopped pecans
5/8 to 1 cup raisins
1 1/2 cups dessert apples, peeled, cored, and grated
3 eggs
4 tablespoons fresh pineapple juice
grated rind of 1 lime

Directions: 

Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan. Place the flour in a bowl and mix well, then rub in the pecan oil and butter and stir in the cinnamon and nutmeg.

Stir in the pecans, raisins and apples. Add the grated lime rind, eggs and juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.

Bake at 350 degrees F (175 degrees C) for about 1 1/4 hours, or until the cake is well-risen and firm to the touch. Turn out and cool on wire rack.

SOUR CREAM POUND CAKE

Ingredients:

1/4 cup butter
1/2 cup pecan oil
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 oz. sour cream
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
2 teaspoons sugar

Directions:

Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Stir one third of the flour mixture into creamed mixture. Stir until blended. Add one-half the sour cream and blend. Repeat procedure, ending with dry ingredients. Pour one third of the batter into a greased bundt pan. Combine pecans, sugar and cinnamon. Sprinkle one third of mixture onto the batter. Repeat with remaining batter. Bake at 350 degrees F for 55 minutes. Cool one hour in pan. Invert.

PECAN CARAMEL CHEESECAKE

Ingredients:

1 1/4 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup pecan oil
1 14-oz. package caramels, unwrapped
1/2 cup plus 3 tablespoons half-and-half or coffee cream
1 cup chopped pecans, toasted
3 8-oz. packages cream cheese, softened
1 14-oz. can sweetened condensed milk
3 eggs
1 teaspoon vanilla extract
Pecan halves or pieces

Directions:

Preheat oven to 300 degrees F. Combine crumbs, sugar and pecan oil; press firmly on bottom of 9-inch springform pan. Reserve 10 caramels. In heavy saucepan, combine remaining caramels and 1/2 cup half-and-half. Over medium-low heat, cook and stir until melted and smooth. Stir in chopped pecans. Spread over prepared crust. Bake 15 minutes. Meanwhile in large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour into prepared pan. Bake 1 hour or until set (center will be slightly soft). Cool. In small saucepan, over low heat, cook and stir reserved caramels with remaining 3 tablespoons half-and-half until melted and smooth. Immediately spread over cake. Garnish with pecan halves. Chill thoroughly. Refrigerate leftovers.

HARVEST APPLE CAKE

Ingredients:

2 cups coarsely grated apples
1 cup sugar
1 egg
1/8 cup pecan oil
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup pecans
1 teaspoon vanilla

Directions:

Combine apples and sugar in a bowl. Beat egg and oil together and add to apples. Combine dry ingredients and add to apple mixture. Mix well. Stir in pecans and vanilla. Pour batter into a greased 8-inch square baking pan and cook in a 350 degree F oven for 40 to 45 minutes. Serve with ice cream or vanilla sauce. YIELD: 8 servings.