Martha Stewart Makes Pecan Tart and 3 Other Recipes With Nuts | Martha Bakes S4E4 Nuts
Some of Martha's all-time favorite recipes have something in common: they're made with nuts, which lend both flavor and texture. Discover how she uses almonds, hazelnuts, peanuts, walnuts, and pecans to create a traditional linzer torte, oatmeal cookies sandwiched together with a creamy peanut butter filling, and a famous walnut cake named after Saint Andrew. Plus, an impressive-looking pecan tart with a secret ingredient.
#PecanTart #NutRecipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:58 Linzer Torte
06:51 Peanut Butter Sandwich Cookies
12:07 St. André Cake
17:06 Pecan Tart
23:41 Baking Bonus: Hazelnut-Chocolate Spread
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 4 Episode 4.
Full Recipes:
St. Andre Cake -
Peanut Butter Sandwich Cookies -
Martha's Pecan Tart -
Linzertorte -
Hazelnut Chocolate Spread -
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Martha Stewart Makes Pecan Tart and 3 Other Recipes With Nuts | Martha Bakes S4E4 Nuts
Pecan Tassies Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pecan Tassies. These two bite Pecan Tassies are like miniature Pecan Pies. They make a nice addition to your holiday baking, and are especially good when you're having a large group over for dinner and want to serve your desserts buffet style. The pastry is unique as it contains cream cheese, which adds both flavor as well as making the pastry wonderfully tender and flaky. The custard-like filling is sweet and gooey and has lots of crunchy pecans.
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Professional Baker Teaches You How To Make BUTTER TARTS!
Learn to make delicious Pecan Butter Tarts with Oh Yum & Chef Anna Olson. Click on SHOW MORE for recipe ingredients and cooking guide.
Cooking ingredients:
1 recipe 2-crust pie dough, shaped into 2 logs and chilled
½ cup unsalted butter
1 cup packed dark brown or demerara sugar
2 large eggs
½ cup maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
½ cup lightly toasted pecan pieces
Baking Instructions:
Preheat the oven to 400 °F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling.
Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.
In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell.
Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days.
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Apple Pecan Cake with Lemon Pudding Sauce | Red Cardinal Kitchen
Today we are making this easy delicious treat, Apple Pecan Cake with a lemon pudding sauce. This recipe given to me in a paper sack with other recipes is from our family's past. I have typed out these recipes and kept them on file. Although many recipes needed to be more explicit, included, and misspelled, I have tried to rewrite these recipes. I hope I have added words correctly. In my heart, I know our relatives would be ever grateful that I am passing them on to all of my family and friends worldwide right here on YouTube. So, we hope you enjoy this Delicious old-time treat made back in the day. It's sure to be a hit with your family and friends. Watch this video to learn how to make this recipe from Red Cardinal's Kitchen.
Serves 6-8
#apple cake #pecan #raisins #lemon sauce
Preparations: Set the range oven to 350 degrees Fahrenheit
Butter an 8x8 inch square baking dish
In a small bowl, add and whisk together flour and baking powder.
Chop the pecans
Ingredients for the skillet:
2 tbsp butter
½ cup raisins
3 tbsp orange juice (save the pulp)
zest from 1 medium orange
3 tbsp lemon juice
3 cups apples, dice
1 cup water
1 tbsp lemon juice
Directions for the skillet:
1. In a medium-hot skillet, melt butter, then stir in raisins, orange juice, the pulp, orange zest, lemon juice, apples, and a little lemon water for steam. Cover and simmer on low; raisins will plump up half the size of the grape they used to be, and the apples will be cooked.
Ingredients for the Cake Batter:
2 eggs, beaten
3 tbsp white granulated sugar
3 tbsp brown sugar
1 tsp vanilla
1 tsp lemon extract
3 tbsp white granulated sugar
3 tbsp brown sugar
2/3 cup all-purpose flour
1 tsp baking powder
½ tsp salt
Garnishes: powdered sugar, whole pecans, apple slices, raisins, and lemon-orange sauce
Directions for the Cake Batter:
1. In a mixing bowl, add eggs and beat well. Add 3 tbsp white granulated sugar, 3 tbsp brown sugar, 6 oz yogurt, vanilla, and lemon extracts.
2. Add all-purpose flour with the baking powder and salt to the egg and sugar mixture.
3. Drain and scoop cooked raisins and apple mixture, add to batter, and combine.
4. Add the raisin and apple liquid to a measuring cup. Add water to make 1 cup of juice. Set aside.
5. Pour the cake batter into the prepared baking dish and set pecans on top of the batter.
6. Bake the cake for 25 minutes. Check the cake with the toothpick method. It is done if the toothpick comes out clean after inserting it into the middle of the cake. Ovens vary; it could take 25, 27, to 30 minutes.
Cool on rack.
7. Garnish in the dish or on a cake plate if desired.
8. Ensure the plate is heatproof, or a hot cake will break a dish.
Ingredients for Lemon Pudding Sauce:
¾ cup of orange, lemon, apple, and raisin liquid plus ¼ cup water (reserve 2 tbsp for cornstarch)
3 tbsp white granulated sugar
4 tbsp cornstarch
2 tbsp fruit juice (for cornstarch)
1/3 cup lemon juice
3 tbsp sugar
2 tbsp butter
1 tsp lemon extract
Directions for Lemon Pudding Sauce:
1. Add ¾ cup of orange, lemon, apple, and raisin liquid in a small saucepan and ¼ extra water to make 1 cup.
2. Add sugar and cornstarch mixed with 2 tbsp of fruit juice, then add to the saucepan.
3. Add 1/3 cup more lemon juice, 3 tbsp sugar, and ¼ cup water. Stir and bring almost to a boil, then turn the heat down on the range stovetop, simmer, and stir until thick and bubbly.
4. Add butter and lemon extract, stir, and calm.
5. Serve with Apple Pecan Cake.
Happy Eating!