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York County Choral Society, (YCCS) of Rock Hill, SC., Performing Choral Masterworks.

YCCS Pecan Fundraiser

York County Choral Society, YCCS Membership

The York County Choral Society's favorite fundraiser, our Pecan sales, will be starting soon.

York County Choral Society

We have such a fantastic response for this fundraiser, we thought we'd share what our supporters make with their pecans and offer some delicious recipes, ideas and more.

To order pecans, please contact us.

Our Recipe Archives 2013

 

December Recipes

Pecan-Stuffed "Baked" Apples

Serves: 6

Ingredients

• 1/2 cup(s) finely chopped YCCS pecans
• 1/3 cup(s) dried tart cherries
• 4 tablespoon(s) soft butter
• 1/4 cup(s) brown sugar
• 1/4 teaspoon(s) pepper
• 1 pinch(s) salt
• 3/4 cup(s) apple juice
• Ice cream, for serving
• 6 Baking Apples (Gala, Roma, Winesap)

Directions

1. Trim bottom 1/4 inch off apples so they sit flat; REMOVE cores from apples to within 1/2 inch of bottoms of apples; pierce peels with small sharp knife. Stand apples in shallow baking dish. Place in 7- to 8-quart slow-cooker bowl.

2. In medium bowl, with fingers, combine YCCS pecans, cherries, soft butter, brown sugar, allspice, pepper, and salt. Stuff into centers of apples.

3. Pour apple juice around apples. Cover bowl with lid and cook on low 4 hours or until tender. Serve warm, with ice cream.

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You might also like our June recipe for Easy Sticky Buns this time of year.

November Recipe

Savory Spiced Pecans

Directions:

When hosting friends and family this holiday season, offer Savory Spiced Pecans as a delicious appetizer. If, by chance, there are any left, toss them on a salad or ice cream.

  • 1 pound YCCS pecan halves
  • 3 Tbsp. melted butter
  • 1/3 cup sugar, white
  • 1 Tbsp. karo syrup
  • 1 tsp. vanilla

  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. coriander

Mix together the melted butter, sugar, karo syrup, and vanilla. Boil pecans in water for one minute. Drain and put in a bowl. Stir in the butter mixture and place pecans on a non-stick cookie sheet overnight at room temperature. The following morning, bake at 300 degrees F for 40 minutes, stirring every 10 minutes. When done, put pecans into a bowl. Sprinkle spice mixture over pecans and stir. Lay on cookie sheet again to cool completely. Enjoy!

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October Recipe

Crispy Waffles With Butter Pecan Syrup

Ingredients

Waffles

  • 1-1/4 cups (6-1/4 ounces) all-purpose flour
  • 1 cup Rice Krispies
  • 3/4 cup cornstarch
  • 1/4 cup (1-3/4ounces) sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/2 cups milk
  • 1/2 cup vegetable oil
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract

Butter Pecan Syrup

  • 1-1/2 cups maple syrup
  • 2 tablespoons unsalted butter
  • 1/2 cup YCCS pecans, toasted and chopped
  • 1/4 teaspoon vanilla extract
  • Pinch salt

Cooking Instructions

For Waffles:

Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk milk, oil, egg yolks, and vanilla together in medium bowl.

Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Pour milk mixture over dry ingredients and whisk until combined. Whisk in whipped whites until just combined. Do not over mix; a few streaks of whites should be visible.

Pour 2/3-cup batter in center of preheated waffle iron and use back of spoon to spread batter toward outer edges (batter should reach about 1/2-inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.

Keeping Them Frozen: Like the convenience of frozen waffles but don't like their stale flavor? Our waffles freeze beautifully. After cooling the waffles, wrap each in plastic and then freeze in a zipper-lock bag for up to one month. To serve, place the waffles on a wire rack set on a baking sheet and bake in a 400-degree oven until crisp and hot, about 5 minutes. Makes 8 (7-inch) round waffles.

For Butter Pecan Syrup:

Simmer all ingredients in small saucepan over medium-low heat until slightly thickened, about 5 minutes. Makes about 2 cups.

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September Recipe

White Chocolate Brownies

Servings: 20

Cooking Instructions:

Melt 1 cup butter or oleo in large mixing bowl. Add 1 cup sugar, 1 cup packed brown sugar, 3 eggs, 1 teaspoon vanilla and mix well. Add 2 cups flour, 2 cups quick oats, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt and mix well. Stir in 1 cup YCCS pecans and 1 cup white chocolate chips. Spread in greased 15 1/2" X 10 1/2" x 1" jellyroll pan. Bake at 350 degrees for 15 minutes only. Cool and cut into squares.

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August Recipe

Chicken Salad w/Pineapple & Pecans

Makes 4 to 6 servings.

Ingredients:

  • 3 cups cooked chicken, cubed
  • 2/3 cups pineapple tidbits, drained
  • 1/2 cup chopped pecans
  • 2 stalks celery, chopped
  • 3 scallions, green and white parts chopped
  • 3/4 cup mayonnaise
  • 3 tablespoon whole grain mustard
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon sweet curry powder
  • Salt and pepper to taste

Cooking Instructions:

In a large mixing bowl, whisk together mayonnaise, mustard, garlic, and curry powder. Add chicken, pineapple, pecans, celery, and scallions. Using a spatula, stir to combine, making sure to scrape the bottom and fully incorporate dressing and whole ingredients.Serve over salad greens or on sandwich rolls.

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July Recipe

Pecan Pears with Sherry Vinaigrette

Makes 8 servings

Ingredients:

• 1 C pecan pieces
• 4 Bartlett pears, cored but not peeled and cut into sections
• 1/2 C of blue cheese, crumbled
• 1 C extra virgin olive oil
• 4 tbsp sherry vinegar
• 2 tbsp shallots, chopped fine
• 1 tsp salt
• 1/2 tsp pepper

Preparation:

1. Place a small skillet over medium heat until the skillet becomes hot.
2. Add the pecans to the dry skillet.
3. Cook stirring frequently for 4 minutes or until the pecans are browned.
4. Set aside to cool.
5. Place the pears into a large serving bowl.
6. Sprinkle the cheese evenly over the pears.
7. Place the olive oil into a mixing bowl.
8. Whisk in the vinegar until well combined.
9. Stir in the shallots, salt and the pepper until blended together well.
10. Pour the vinaigrette over the pears coating them well.
11. Sprinkle the toasted pecans evenly over the pears.

Note: You can also serve with a scoop of sour cream & a red cherry on top

It’s Red, White & Blue. HAPPY JULY 4TH!

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June Recipe

Easy Sticky Buns

Yield: 12 buns

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1/3 cup light brown sugar, lightly packed
  • 1/2 cup pecans, chopped in very large pieces
  • 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

For the filling:

  • 2 tablespoons unsalted butter, melted and cooled
  • 2/3 cup light brown sugar, lightly packed
  • 3 teaspoons ground cinnamon
  • 1 cup raisins

Directions

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

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May Recipe

Pecan-Chicken Rotini Salad

Yield: 12 servings

Ingredients

  • 1 package (16 ounces) spiral or rotini pasta
  • 4 cups cubed cooked chicken
  • 1 can (20 ounces) pineapple tidbits, drained
  • 1-1/2 cups sliced celery
  • 3/4 cup thinly sliced green onions
  • 1 cup seedless red grapes
  • 1 cup seedless green grapes
  • 1 package (5 ounces) dried cranberries
  • 1 cup ranch salad dressing
  • 3/4 cup mayonnaise
  • 2 cups Pecan Halves

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture. In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in Pecan Halves.

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April Recipe

Banana Nut Bread

Makes 1 loaf

The pecans are toasted just enough to remove their raw edge before being added to the batter.

Ingredients:

  • 3/4 cup coarsely chopped pecans (3 ounces)
  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 3 medium overripe bananas, mashed (1 1/4 cups)
  • 1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Spread the pecans in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.

In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry
ingredients until thoroughly blended. Fold in the nuts.

Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

MAKE AHEAD: Wrap the bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months.

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March Recipes

Bailey's Fudge Cake

Ingredients:

  • 1/2 cup butter softened
  • 1 cup brown sugar
  • 4 large eggs
  • 1 cup chocolate syrup
  • 2/3 cup Baileys Irish Cream
  • 1 teaspoon instant coffee (optional)
  • 1 cup flour
  • 1/2 cup chopped pecans halves

    Glaze:
  • 3/4 cup semi-sweet chocolate morsels melted
  • 1/4 cup sour cream room temp.
  • 1 tablespoon Baileys

    Preheat oven to 350ºF. Grease a 9" round cake pan. Cream butter and sugar, blend in eggs. Add chocolate syrup, Baileys, coffee crystals and flour, mixing until well blended. Fold in chopped pecans. Pour into prepared pan.

Bake for 55-60 minutes., until center is firm and a toothpick inserted in center comes out clean. Remove from pan onto wire rack to cool. Dip one end of pecan halves halfway into melted chocolate to coat, place on waxed paper and chill.

To remaining melted chocolate add sour cream and Baileys. Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake. Decorate with dipped pecans. Cool to set topping.

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February Recipes

Valentine's Day Truffles 

Ingredients (Serves: 24 Truffles)

  • 1/3 cup honey
  • 1/2 cup (4 ounces) semisweet chocolate, cut into small pieces
  • 1/2 cup (4 ounces) bittersweet chocolate, cut into small pieces
  • 1 stick butter, cut into small pieces
  • 2 cups powdered sugar, sifted
  • 2 tablespoons dark rum
  • 1 cup chocolate sprinkles, and/or chopped pecans for rolling
  • 3/4 teaspoon coarse (but somewhat small size) sea salt

Directions

In a small skillet, simmer the honey until it becomes medium brown in color and has a light, caramel scent. Remove from heat and keep warm.

In a medium bowl, combine the 2 types of chocolate and butter. Place the bowl over a pot of simmering water and melt the chocolate, making sure to stir often. Once the chocolate has completely melted remove the bowl from the heat and whisk in the caramelized honey, rum and powdered sugar. Transfer mixture to a cool bowl and allow it to "set" a little, about 5 minutes.

Combine the sprinkles and salt in a bowl. Using your hands roll the chocolate mixture into small balls, about 1 inch in diameter. Roll them in the chocolate sprinkle/salt mixture until they are generously coated. Place on serving tray or store them in an airtight container.

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Cookie Dough Truffles

Ingredients ( Serves: 5 dozen truffles)

  • 1/2 cup butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup semisweet mini chocolate morsels
  • 1 cup finely chopped pecans
  • 1 1/2 pounds chocolate bark candy coating, melted

Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator.

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January Recipes

Hot Chicken Salad Casserole

Ingredients (Serves 4-6)

  • 2 cups diced, cooked chicken
  • 1/2 cup toasted pecans
  • 2 tsp grated onions
  • 2 cup coarsely chopped celery
  • 2 tsp lemon juice
  • ½ tsp salt
  • 1 cup mayo.
  • 1 cup grated American Cheese
  • 1 cup crushed potato chips

Directions:

Combine chicken, pecans, onion, celery, lemon juice & mayo.  Put into a small baking dish lightly coated with veg. spray.  Sprinkle with cheese & potato chips.  Bake at 400 for 20 mins. until bubbly.

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YCCS
PO Box 4202
Rock Hill, SC 29732

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