• 3 cups sifted cake or all-purpose flour
• ½ teaspoon salt
• 3 teaspoons baking powder 
• 1 cup of butter or shortening 
• 2 cups sugar 
• 1 teaspoon vanilla 
• 4 eggs
• 1 cup milk
• ½ cup butter, melted
• 12 slices canned pineapple
• 12 maraschino cherries, drained
• 1 cup brown sugar
• ½ cup chopped pecans

Pineapple Upside Down Cake

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• 1 teaspoon canola oil 
• 1 large skinless and boneless salmon fillet (about 3 pounds) 
• 1½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• About 1 cup combined bread crumbs and ground hazelnuts or pecans (from 1 slice bread and ¼ cup nuts processed in a food processor)
• Salsa mayonnaise 
• 4 ounces sun-dried tomatoes packed in oil (about ¾ cup) 
• ¾ cup Red Salsa
• ¼ teaspoon salt
• 2 cups mayonnaise 
• 3 tablespoons chopped fresh chives
• 1 cup coarsely chopped fresh herbs (a mixture of parsley, tarragon, chives, and chervil)

Jacque Pepin's Baked Salmon

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• 3 large sweet potatoes
• 1/2 cup coarsely chopped pecans
• 1/2 cup whole wheat pastry flour, plus more for your hands
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt, plus more for seasoning
• 3 tablespoons 2 percent milk
• 1 tablespoon olive oil
• 1 taglespoon chopped fresh sage
• 1 teaspoon firmly packed dark brown sugar
• 1/8 teaspoon freshly grated nutmeg

Sweet Potato Gratin

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• 4 boneless pork loin chops, 2 inches thick each
• Kosher salt and freshly ground black pepper
• 1 cup pecans
• 4 tablespoons unsalted butter 
• 1 medium-size shallot, minced 1
•  cup panko bread crumbs 
• ¼ teaspoon minced fresh thyme 
• ¼ teaspoon minced fresh rosemary 
• ¼teaspoon cayenne pepper 
• 3 eggs
• 2 teaspoons Dijon mustard 
• 1 cup all-purpose flour

Pecan and Herb-Crusted Pork Chops

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• 2 cups granulated sugar
• 1 cup dark or light brown sugar
• 1 stick (1/4 pound) butter
• 1 cup milk
• 2 tablespoons Karo syrup
• 4 cups pecan halves (if pecan halves are large, crush in small pieces)

Creole Pralines

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• 1 cup pecans
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup plus 2 tablespoons light brown sugar, packed
• 1/2 cup plus 2 tablespoons granulated sugar
• Pinch salt
• 6 tablespoons very cold unsalted butter, cut into 1/2-inch dice
• 1/2 cup old-fashioned rolled oats
• 2½ pounds tart baking apples (about 5 large), peeled, cored and sliced 1/4-inch thick

Apple Pecan Crisp

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• 1 tablespoon olive oil
• 1/4 cup pecans, chopped
• 1 cup long-grain rice
• 2 tablespoons shallots, finely diced
• 1 tablespoon carrots, finely diced
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon finely ground black pepper
• 2 cups chicken stock
• 1 tablespoon thinly sliced green onions, whit and green parts

Pecan Rice Pilaf

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Casserole

• 1/4 lb unsalted butter (1 stick), cut into 1-inch chunks
• 5 lbs sweet potatoes (about 8 medium) peeled and cut into 1-inch cubes
• 1 cup packed light brown sugar
• 1½ teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup water

Topping

• 1 egg white lightly beaten
• 1/2 cup packed light brown sugar
• 1/8 teaspoon salt
• pinch cayenne pepper
• pinch ground cumin
• 2 cups pecans, halved

Ultimate Candied Sweet Potato Casserole

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• flour for dusting
• Buttery Pie Dough (click for recipe)
• 1 cup light corn syrup
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 3 eggs, lightly beaten
• 1¼ cups pecans, roughly chopped
• 1/2 cup pecans, halves for topping

Blue-Ribbon Pecan Pie

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• 2 cups (8 ounces) raw pecans, halved

Spice Mix

• 2 tablespoons sugar
• 3/4 teaspoon kosher salt, if table salt used reduce by half
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon allspice

Rum Glaze

• 1 tablespoon rum, preferably dark
• 1 tablespoon unsalted butter
• 2 teaspoons vanilla extract
• 1 teaspoon light or dark brown sugar

Spiced Pecans With Rum Glaze

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