595 pea can recipes

Chewy pecan date squares with brown sugar and vanilla, baked low and slow then dusted with powdered sugar. No butter needed, the dates keep them moist.

Dense fudge pecan cake with cocoa, chopped pecans, and a glossy chocolate-cream royal glaze. Baked in a springform pan, chilled until firm, then glazed.

Soft pumpkin cookies with white chocolate chips, pecans, brown sugar, and pumpkin pie spice. Baked low and slow for a cakey, tender fall cookie.

Giant chocolate chip whopper cookies loaded with semi-sweet chips, pecans, walnuts, and a shot of espresso. Crackly shell, fudgy center, bakery-style at home.

Chocolate pecan fudge pie with melted chocolate chips, corn syrup, and pecan halves baked in a flaky shell. Dense, fudgy filling served chilled with ice cream and chocolate sauce.

No-bake date nut logs rolled in flaked coconut with crisp rice cereal and pecans. A retro Southern candy that cooks in one saucepan and shapes in minutes.

Crisp, melt-on-your-tongue meringue cookies loaded with chocolate chips and chopped pecans. Pop them in the oven, turn off the heat, and let them set overnight. Effortless and addictive.

Orange liqueur cake with chopped dates, pecans, and buttermilk batter, soaked in a Grand Marnier orange syrup. The fruitcake alternative for people who claim to hate fruitcake.

Old-fashioned prune and pecan spice cake with buttermilk, cinnamon, nutmeg, and allspice, topped with a hot buttermilk icing poured on while still baking.

Whole wheat pecan bread for the bread machine with toasted pecans, whole wheat flour, milk, and corn oil. A hearty nut-studded loaf with deep, toasty flavor.

Banana nut bread made with whole wheat and white flours, ginger and mace, plus chopped pecans and dates folded in. A spiced, fruit-and-nut-loaded quick bread that's denser and more interesting than the standard.

Pumpkin pecan cheesecake with a graham cracker crust, spiced pumpkin filling, and a brown sugar pecan streusel topping. A fall dessert that combines two holiday favorites in one.

Kentucky bourbon cake with raisins soaked in whiskey, toasted pecans, and a bourbon brush after baking. A make-ahead Southern Bundt that gets better as it ages, wrapped in a bourbon-soaked cheesecloth.

Butterscotch pecan rolls baked in muffin tins: soft cinnamon-swirl yeast dough over a brown-sugar-pecan bottom that caramelizes into a sticky topping when flipped out warm.

Topsy-turvy apple pie: a double-crust cinnamon apple pie baked over a brown sugar and pecan layer, then flipped so a glossy praline-pecan top crowns every slice. A clever twist on apple pie.

Cranberry cheesecake pie with a tart cranberry-pecan layer beneath a creamy cream cheese filling, finished with a vanilla sour cream topping. A holiday dessert in a pie shell.