topic Re: receipe for pecans and cream in Kitchen

receipe for pecans and cream

lilypadfrog — Sun, 04 May 2014 01:16:22 GMT

My local IHop has a belgian waffle with sugared (I think) pecans, bananas with a light cream. I am trying to duplicate this. Does anyone have a receipe for sugar pecans, probably toasted, and the cream sauce?

Re: receipe for pecans and cream

tkins — Mon, 05 May 2014 23:25:52 GMT

We don't have an IHOP in town, but I looked it up and it would be very easy to re-create.

Here is my favorite recipe for the nuts (you can use any kind) it has never failed me.

FROSTED PECANS

1 Pound Pecans (Halves)

1 Egg White

1 Cup Sugar

1 Tablespoon Water

1 teaspoon Salt

1 teaspoon Cinnamon

Preheat oven to 300 degrees. Cover a cookie sheet with foil, coat foil with butter or non-stick spray. Beat egg white and water until frothy, but not stiff. Mix sugar, salt and cinnamon together. Add nuts to the egg white mixture and stir to coat. Add sugar mixture to the coated nuts. Toss nuts until thoroughly coated. Place on prepared cookie sheet Bake 30-45 minutes, Stir every 5-6 minutes so they won’t stick to the cookie sheet. Remove from oven and place onto wax paper to cool.

*******

Having never had them I can only guess on the Vanilla Sweet Cream, but it looked like slightly underwhipped whipped cream with sugar and vanilla. If you can give me an idea of what it tastes like maybe I have a recipe that will work. Is it like the stuffed french toast filling?

On the nut recipe, you can omit the cinnamon or if you don't want to make them, you should be able to find glazed pecans at walmart in the baking section or Safeway in the produce or maybe the baking section.

Hope this helps. Let me know how they turn out, they look really good. I might have to try making some myself.

tkins

Re: receipe for pecans and cream

lilypadfrog — Tue, 06 May 2014 02:50:41 GMT

Tkins, I honestly can't tell you what the cream tastes likes because the majority of the flavor comes from the bananas and nuts. It seems to be almost a thin frosting that pours, not really a merangue (sp?). I might try the whipped cream to see if it is the same. I probably should order this as take out then try to dissect it at home. Your nut receipe sounds perfect. I will try that this weekend. Thanks so much for your reply.

Re: receipe for pecans and cream

tkins — Wed, 07 May 2014 22:53:35 GMT

Always happy to help. I am not sure if all the Ihop items that have sweet cream filling are the same, but I found a copycat type recipe that you can experiment with and another recipe for Whipped Cream and Cream Cheese Frosting, which is probably more on the light and fluffy side.

SWEET CREAM FILLING

8 ounces Cream Cheese (softened)

1/4 Cup Powdered Sugar

1 teaspoon Vanilla (or maybe Almond Extract or some of both)

1 Tablespoon Milk

Pinch of Salt

Beat the cream cheese for 3-4 minutes, then add the powdered sugar and vanilla and beat until combined.

******

Whipped Cream Cheese Frosting

1 (8 ounce) package Cream Cheese
1 Cup white Sugar or 1 3/4 Cup Powdered Sugar
1/8 teaspoon Salt
1 teaspoon Vanilla Extract
1 ½ - 2 Cups Heavy Whipping Cream

1: Use a chilled COLD bowl and beaters. Beat whipping cream until stiff peaks form; set aside. Do this step first especially if you are using the same beaters as in step 2. Chill until needed in step 2.
2: In another large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth. This will take a very long time. Keep taste testing until everything is well incorporated and you do not taste small pieces of the cream cheese. Fold in whipped cream. Chill frosting until ready to use.

******

If it were me, since they both call for 8 ounces of cream cheese, I would make half of each recipe and on the second recipe start with the smaller amount of whipped cream, you can always whip up and add more if it needs it. Taste as you go on both and more vanilla if you want.

Let me know how it turns out and which version was closest.

tkins