Pecan Carrot Cake

by: Morgan Paulk

2 c. Sugar

1 c. Canola Oil

4 Eggs

2 c. All Purpose Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Cinnamon

1/2 tsp. salt

2 c. Grated Carrots

1 c. Chopped Pecans

Blend sugar, oil and eggs in a mixer. Sift together flour, baking soda, baking powder, cinnamon and salt in a large bowl. Add dry ingredients into the mixer and blend until well combined. Add grated carrots and pecans and mix together. Pour batter into greased and floured baking pans. Cook in the over at 350 degrees for 35 minutes. Let cool and then frost with icing.

Icing:

1 stick of Softened Butter

1 16 oz. Pkg of Softened Cream Cheese

2 tsp. vanilla extract

1 lb. powdered sugar

Place the butter and cream cheese into a bowl. Mix together. Sift powdered sugar into the bowl and mix it in. Add the vanilla. Mix thoroughly. Ice the cakes.

Pecan Flan

By: Karen Romero

Hotel Encanto Best of Show

Ingredients:

1 Can of Evaporated Milk

1 package of Philadelphia Cream Cheese

6 eggs

2 cups of Pecans

1 cup of Sugar

Make the caramel with the sugar and 2 Tablespoons of water. When it is finished, let it cool. Pour it into an 8 inch cheese cake mold. Blend the evaporated milk, condensed milk, cream cheese, eggs and pecans together. Then pour it into the mold on top of the caramel. Use a tray filled with about 1 inch of hot water. Cover the flan with aluminum foil; place in the water pan and let it cook for 45 minutes in a 350 degree oven.

Pecan Spirals

By: David Armas

2 1/2 c. All Purpose Flour

1/4 c. Brown Sugar

1 c. Butter

2 Tbsp. Cream Cheese

1/4 c. Maple Syrup

1/4 c. Raw Sugar

1/2 c. Sugar

1/4 tsp. Salt

2 tsp. Vanilla

1 1/2 c. Pecans

2 Eggs

Mix flour, sugar and salt. Add butter; mix until crumbly. Add vanilla and cream cheese. Turn dough on to the tabletop and pat into a 7 inch square. Refrigerate. Pulse pecans with maple syrup and egg yolks. Refrigerate. Preheat oven to 375 degree F. Spread pecan mixture over the dough. Roll dough tightly. Sprinkle with raw sugar. Refrigerate. Slice in 1/4 inch thick rounds. Bake for 16 minutes until golden brown. Makes about 32 cookies.