Pecan recipe collection

Milk chocolate bar bundt cake with melted Milky Way bars folded into the batter, plus buttermilk, pecans, and vanilla. A Southern church-cookbook classic with serious richness.

Pecan pralines made the old-fashioned way: white and brown sugar cooked with milk and corn syrup to the medium-ball stage, beaten creamy, then spooned over pecans. A classic Southern brown-sugar candy.

Festive holiday fruitcake loaded with pecans, candied pineapple, dates, golden raisins, and candied citrus peel. Laced with orange liqueur and aged up to three weeks.

Fettuccine with shrimp and scallions in a ginger-chili-soy sauce spiked with pecans and sesame oil. A 25-minute Asian-Italian fusion pasta.

Fresh fig appetizers two ways: prosciutto-wrapped quarters with lime and black pepper, or fig halves filled with pecan cream cheese. No-cook, elegant cocktail bites.

Cherry-filled sheet cake with a buttery dough base, canned cherry pie filling, and a crunchy walnut streusel topping. An easy crowd-sized dessert baked in one pan.

Filo nests made from layered phyllo pastry sheets with chopped pecans, baked until golden and crisp. Fill with sweet or savory fillings for an elegant presentation.

Flaming bananas (bananas Foster) pan-fried in brown sugar and margarine, then flambeed with rum. A dramatic tableside dessert that's impressive to serve and simple to make.

A frozen pumpkin pie made with vanilla ice cream and a spiced pecan-gingersnap crust. Creamy, no custard to bake, and made entirely ahead in the freezer. A cool twist on pumpkin pie.

French lace cookies bake corn syrup, shortening, brown sugar, flour, and pecans into thin, delicate, caramel-toffee disks. Optional chocolate drizzle. Five ingredients, holiday tray classic.

Fresh apple and pecan cake packed with 4 cups of sliced apples and a full cup of nuts. Cinnamon-spiced, oil-based for a moist crumb that stays tender for days. Bakes in a 9x13 pan.

Fresh apple bread with grated apples, cinnamon, nutmeg, and chopped walnuts or pecans. A moist, warmly spiced quick bread loaf for fall baking.

Fresh apple bundt cake packed with three cups of chopped apples and pecans in a thick, oil-based batter. More fruit than cake, with a dense, moist crumb that stays soft for days.

Fresh blueberry pie with a sour cream custard filling, vanilla, and a pecan streusel topping. Creamy, fruity, and crunchy in every slice.

Fresh bananas and Bartlett pears drizzled with melted vanilla ice cream as a ready-made custard sauce, topped with chopped pecans. No cooking, no custard-making. The ice cream is the sauce.

Microwave fresh tomato scallop with Parmesan bread crumb and pecan topping, finished with Worcestershire sauce. A quick summer side dish ready in 15 minutes.