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A to Z Recipes
April 9, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I am nuts about this very special issue. That may be a strange observation but you'll get it once you crack it open.
Before we go further, I wanted to give a big hug of thanks to Cornelia C. in Salisbury, Massachusetts, Larry Holmes in Toronto, Canada, and Nell T. in High Point, North
Carolina. Telling me you enjoy the issues and appreciate the effort is one thing; actually helping to make it possible is another. Your monetary help toward
the publishing bills is so very appreciated. It looks like the burden of this round of
invoices will be much less to shoulder as I'm not alone.
Okay, boys and girls (we have a LOT of boys who subscribe to this publication!)... on with the show. Here's
Patricia in Charlevoix, Michigan with another absolutely delightful issue. I'm sure you'll agree and she is a doll to make such an effort for us. But, the matter of fact is ... she's
nuts! Really. Read on...
The other day Maggie asked what I wanted in exchange for another column - I still can't believe I said "a pecan pie." Talk about being the nut in my family. But, pecans are an interesting subject and certainly the main ingredient in some fantastic recipes, which surely I hope you will try.
My gals and I are heading back to Michigan and not looking forward to the 3 1/2 day trip and daylight savings. While researching pecans I was sitting on the porch, enjoying 75 degree weather with lots of sunshine, came back in the house and received a Northern Michigan weather advisory of snow and more snow, followed by freezing rain. My next door
neighbor emailed to tell me snow banks are 3 ft high, the front porch can't be seen from the road and 3 deg temps in the morning have been the norm. Good grief, no boots, no heavy jackets, no ice scraper. I had to check the calendar to make sure it was April . All those from the South and West can say "awwwww" and those in the North and East - please don't throw pecans at me - put them to better use.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in
October and April when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every
issue or the Donations
section of the web site. Your help is greatly appreciated.
PPS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops:
GNWE.
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Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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How you say it is where you're from:
Peeeeeeeeeee Can
Peeeeeeeeeee Con
Click if you have a submission for the Food For Thought
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Most people think nuts are high in calories and fat... and they are! 15 cashews, for instance, deliver ~180 cal! If you can restrain yourself from overeating them, nuts can definitely be a part of a healthy diet.
Researchers found that people who eat nuts regularly have lower risks of heart disease. In 2003, the FDA approved the following health claim for 7 kinds of nuts :
"Scientific evidence suggests but does not prove that eating 1.5 oz per day of most nuts as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease."
FDA only approved the heart health claim for almonds, hazelnuts, peanuts, pecans, some pine nuts, pistachios and walnuts as these nuts contain less than 4g of saturated fats per 50g. Again moderation is the key - limit your intake to 1 to 2 oz of unsalted nuts per day.
Nuts are one of the best plant sources of protein, are rich in fiber, phytonutrients and antioxidants such as Vitamin E and selenium. Nuts are also high in plant sterols and fat - but mostly monounsaturated and polyunsaturated fats (omega 3 - the good fats) which have all been shown to lower LDL cholesterol.
Instead of simply adding nuts to your diet, eat them in replacement of foods that are high in saturated fats and limit your intake of these tasty treats to 1 to 2 oz per day . For instance, instead of adding chocolate chips when making cookies, sprinkle on some nuts. Or instead of making a deli meat sandwich, try a nut butter toast.
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APRIL IS PECAN MONTH!
The Pecan is a species of hickory, native to south-central North America, in the United States from southern Iowa, Illinois and Indiana east to western Kentucky and western Tennessee, south through Oklahoma, Arkansas, to Texas, Mississippi, and Louisiana; and in Mexico from Coahuila south to Jalisco and Veracruz.
Pecans were one of the most recently domesticated major crops. Although wild pecans were well-known among the colonial Americans as a delicacy, the commercial growing of pecans in the United States did not begin until the 1880s. Today, the U.S. produces between 80% and 95% of the world's pecans, with an annual crop of 150–200 thousand tons. Historically, the leading Pecan-producing state in the U.S. has been Georgia, followed by Texas, New Mexico and Oklahoma; they are also grown in Arizona and Hawaii.
The nuts of the Pecan are edible, with a rich, buttery flavor. They can be eaten fresh or used in cooking, particularly in sweet desserts but also in some savory dishes. One of the most common desserts with the pecan as a central ingredient is the pecan pie, a traditional southern U.S. recipe. Pecans are also a major ingredient in praline candy, most often associated with New Orleans.
In addition to the pecan nut, the wood is also used in making furniture, in hardwood flooring, as well as flavoring fuel for smoking meats.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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Just Like Mom Used to Make
Here's the scoop on the current theme:
Since May is the month we celebrate Mother's Day, I thought it befitting that we honor her (and ourselves?) with recipes that are just like Mom used to make. I don't know
about you, but I think of comfort food and more traditional recipes when I think of what Mom used to make. What better way to pay tribute to the one person who probably taught more folks to cook than any other: Mom. What we're looking for is recipes that are reminiscent of home cooking, perhaps using fewer "convenience" ingredients and more basic staples. Whatever dish you serve that reminds you most of home, or the recipes that evoke memories of the safe haven of Mom's kitchen, please share them with us during this
Monthly Theme.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Just Like Mom Used to Make. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are
acceptable.
Please use this email link to submit a recipe for theme recipes: Just Like Mom Used to Make
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser
when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Just Like Mom Used to Make.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Just Like Mom Used to Make has a deadline of April 30, 2008, and will be posted on May 4, 2008.
Please use this email link to submit a recipe for theme recipes: Just Like Mom Used to Make
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
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Here are our April Birthday Babies:
2nd Elyse S. in Kingman, Arizona
2nd Ann in Hamley Bridge, South Australia
2nd Nancy in Kingsport, Tennessee
3rd Doug in Harvard, Nebraska
4th Jean P. in Syracuse, New York
4th Joyce B. in Salem, Illinois
4th Deb O. in Kewanee, Illinois
5th Twain F. in Milton, Pennsylvania
5th Karen in Garland, Texas
7th Carol N. in Tupper Lake, New York
7th Connie W. in Deer Lodge, Tennessee
8th Liliane A. in Puerto Vallarta, Mexico
8th Cathy B. in Columbus, Ohio
9th Daisy in Negaunee, Michigan
12th Ellen C. in Eufaula, Alabama
12th Patrisha J. in Tallahassee, Florida
14th Cheryl C. in Queensland, Australia
15th Tracey L. in Newmarket, Ontario, Canada
15th Misty C. in Jacksonville, Florida
16th Elizabeth P. in Spring City, Tennessee
17th Andrea Y. in Long Beach, Mississippi
17th Shelia S. in Dandridge, Tennessee
18th Loretta K. in St. Stephen, NB, Canada
18th Dot C. in Georgia
19th Sharon M. in Fayetteville, Tennessee
19th Lisa C. in Orem, Utah
19th Richard in Bexley, NSW, Australia
19th Paulette H. in Killdeer, North Dakota
21st William P. in Canada
22nd Robert B. in Oshawa, Ontario, Canada
22nd Janice R. in Poplar Bluff, Missouri
23rd Jan O. in Hanover, Wisconsin
23rd Kayte S. in New Johnsonville, Tennessee
25th Nancy in Florida
25th Regina in Bangalore, Karnataka, India
27th Alicia M. in Paris, Texas
27th Iman in Shomolu, Lagos
27th Cassandra in Raleigh, North Carolina
28th Joretta P. in Enterprise, Alabama
29th Midge B. in Watertown, South Dakota
29th Justin S. in New Johnsonville, Tennessee
30th Mandy M. in Norfolk, Virginia
30th Liz C. in Billings, Montana
30th Audrey E. in Amarillo, Texas
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Knock Knock
Who's there !
Pecan !
Pecan who ?
Pecan work it out !
Knock Knock
Who's there !
Pecan !
Pecan who ?
Pecan somebody your own size !
Big Old Pecan Tree
On the outskirts of town, there was a big old pecan tree by the cemetery fence. One day two kids filled up a bucketful of nuts and sat down by the tree, out of sight, and began dividing them. One for you, one for me. One for you, one for me," said the boy. As they divided, several were dropped and rolled down toward the gate.
Another boy came riding along the road on his bicycle. As he passed, he thought he heard voices from inside the cemetery. He slowed down to investigate.
Sure enough, he heard, "One for you, one for me. One for you, one for me." He just knew what it was.
"Oh my," he shuddered, "it's Satan and the Lord dividing the souls at the cemetery." He jumped back on his bike and rode off.
Just around the bend he met an old man with a cane, hobbling along. "Come here quick," said the boy, "you won't believe what I heard. Satan and the Lord are down at the cemetery dividing up the souls!" The man said, "Beat it, kid, can't you see it's hard for me to walk?" When the boy insisted, the man hobbled to the cemetery. Standing by the fence they heard, "One for you, one for me. One for you, one for me."
The old man whispered, "Boy, you've been tellin' the truth, let's see if we can see the devil himself." Shaking with fear, they peered through the gate, yet were still unable to see anything.
The old man and the boy gripped the wrought iron bars of the gate tighter and tighter as they tried to get a glimpse of Satan. At last they heard,
"One for you, one for me. And one last one for you. That's all. Now let's go get those nuts by the gate, and we'll be done."
They say, the old guy made it back to town before the boy!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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MICHIGAN
The Pecan War - Georgia #1, Texas #2; Texas #1, Georgia #2. Now, I could have selected recipes from both regions but, since a mediator I'm not, I decided to use my mom's favorite:
ELIZABETH'S SOUTHERN PECAN PIE - 1940
1 cup white sugar
1/4 cup butter, melted
1/2 cup light corn syrup
3 eggs well beaten
1 cup pecans
1 unbaked 9" pie crust
Mix sugar, syrup and butter. Add eggs and pecans. Fill unbaked pie shell with mixture and bake in 400 deg oven for 10 minutes. Reduce heat to 350 deg and continue baking 30-35 minutes.
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
ROASTED PECAN PEPPERS
Makes 16 servings
Preparation time: 10 minutes
Cooking time: 20 minutes, plus 30 minutes to cool in turned-off oven
1 pound pecan halves
1 egg white
1 tablespoon liquid hot pepper sauce
1 teaspoon Worcestershire sauce
1 tablespoon light brown sugar
1/2 teaspoon coarse salt, or more to taste
Preheat oven to 300 F. In a medium bowl, combine pecan halves with egg white. Make sure pecans are well coated.
In a small bowl, combine hot pepper sauce, Worcestershire sauce and brown sugar. Stir well to dissolve sugar. Spoon over pecans and stir to combine. Sprinkle on coarse salt and toss to coat pecans well. Spread nuts onto two baking sheets and place in oven. Bake pecans about 20 minutes, or until crisp. When cool, store pecans in airtight tins or plastic bags
Source: Arizona Pecan Growers
PECAN BASIL VINAIGRETTE
Drizzle over sliced tomatoes or salad greens
1/2 cup chopped fresh basil
1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 cup vegetable oil
1/4 teaspoon salt, or to taste
Freshly ground black pepper
1/3 cup chopped pecans
In a mixing bowl, combine basil and lemon juice. Whisk in oils and season with salt and pepper to taste. At the last minute, fold in pecans. Serve over sliced tomatoes or salad greens. Yields 1 cup.
Source: Arizona Pecan Growers
PECAN-HARVEST SALAD
4-6 oz. chicken breast, grilled and diced
1 medium red onion, diced
2 stalks celery, diced
1/2 cup chopped pecans
1 cup red seedless grapes, sliced
1 tablespoon brown sugar
1 cup mayonnaise
lettuce and tomato.
Add all the dry ingredients into mixing bowl and mix. Add mayonnaise and thoroughly mix together. Serve with lettuce and tomato.
Source: Arizona Pecan Growers
ROASTED VEGETABLE & PECAN SALAD
Serves 4
2 medium summer squash
1 red onion
4 plum tomatoes
3/4 cup chopped pecans
4 teaspoons olive oil
1/2 teaspoon salt, divided
2 to 3 teaspoons Balsamic vinegar
4 cups mixed salad greens
24 pecan halves
Parmesan cheese shavings (optional)
Heat oven to 400 F. Lightly oil two baking sheets. Cut zucchini and summer squash lengthwise in half, then cut each half crosswise into large chunks (about 1 1/2-inch thick). In medium bowl, toss zucchini and squash with chopped pecans, 2 teaspoons olive oil, and 1/4 teaspoon salt. Spread mixture in a single layer on one baking sheet. Set aside.
Cut red onion into 1-inch thick wedges and place in same bowl. Cut tomatoes lengthwise into quarters and add to onion. Toss onion and tomatoes with remaining 2 teaspoons oil and 1/4 teaspoon salt. Spread mixture in a single layer on second baking sheet. Roast all vegetables 5 minutes. Turn vegetables and pecans and roast 4 to 5 minutes longer or until most of the vegetables are just tender and lightly browned - do not overcook. Combine all the vegetables and chopped pecans in a large bowl, sprinkle with vinegar and gently stir.
To serve, divide salad greens among plates. Top each with a mixture of vegetables and chopped pecans. Pour any liquid in bowl over vegetables. Garnish each serving with 3 pecan halves and, if desired, Parmesan cheese.
Source: Arizona Pecan Growers
PEAR PECAN MUFFINS
Makes 1 dozen
Preparation time: 20 minutes
Cooking time: 20 minutes
2 cups all-purpose flour
2/3 cup firmly packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/4 cups chopped fresh ripe pear, unpeeled
1/3 cup coarsely chopped toasted pecans
3/4 cup milk
2 tablespoons vegetable oil
1 egg, lightly beaten
1 tablespoon sugar
Preheat oven to 400 F. Combine flour, sugar, baking powder, salt and cinnamon in a mixing bowl. Stir to combine. Add pear and pecans and toss to coat. Make a well in the center. In a glass measuring cup whisk together milk, oil and egg. Add to flour mixture, stirring just until moist.
Divide batter among 12 lightly greased muffin cups (or you may line them with muffin papers). Sprinkle with sugar. Bake 20 minutes, or until a wooden pick inserted in center comes out clean. Remove muffins from pans at once. Let cool on a wire rack
Source: Arizona Pecan Growers
PECAN-APPLE MUFFINS
This fall combination of pecans and apples mixed with spices makes a special breakfast, lunch or snack muffin.
2 1/2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup apple juice or apple cider
1/3 cup vegetable oil
1/4 cup maple syrup
1 egg, beaten
1 teaspoon vanilla
1 baking apple (about 8 ounces), peeled, cored, and grated
1 cup currants or golden raisins
1/4 cup chopped pecans
Preheat oven to 400 degrees; move the rack to the center position. Use a twelve muffin tin with large, 1/2 cup paper liners. Combine flour, sugar, baking powder, baking soda and spices in a large bowl. Mix apple juice or cider, vegetable oil, maple syrup, egg and vanilla extract in medium bowl to blend. Mix with dry ingredients, just until combined. Fold in apple, currants or golden raisins and chopped pecans. Spoon batter into prepared muffin tin and bake until muffins are brown, about 28 minutes. Muffins are done when tester is inserted into center and comes out clean. Cool on rack. Yields 1 dozen muffins.
Source: Arizona Pecan Growers
SWEET POTATO PECAN BREAD
1 1/2 cups sugar (granulated)
1 cup coarsely chopped pecans
1 cup brown sugar
2 tsps baking soda
1-8 oz. Pkg cream cheese
1 tsp salt
1/2 cup butter
1 tsp cinnamon
4 eggs
1/2 tsp allspice
1-1 lb. can sweet potatoes, mashed
1/2 tsp baking powder
2 1/2 cups all purpose flour
Cream sugar, cheese, and butter until well blended and fluffy. Add eggs, one at a time, mixing well after each addition. Blend in mashed potatoes. Add dry ingredients and mix only until moistened. Pour into two greased and floured bread pans and bake at 350 degrees for 1 hour and 10 minutes.
Source: Arizona Pecan Growers
CINNAMON PECAN COFFEE CAKE
This cake smells heavenly as it bakes in the oven and it tastes as if it has been made from scratch. This is a perfect recipe for baking ahead and freezing.
Serves 16
Preparation time: 15 minutes
Baking time: 58 to 60 minutes
Cake:
3/4 cup chopped pecans
1 package (18.25 oz) plain yellow cake mix
1 package (3.4 oz) instant vanilla pudding mix
3/4 cup vegetable oil
3/4 cup water
4 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Filling:
1/3 cup sugar
2 teaspoons ground cinnamon
Glaze:
1 cup confectioners' sugar, sifted 2 tablespoons fresh lemon juice
Place a rack in the center of the oven and preheat the oven to 350 F. Lightly mist and flour a 12-cup Bundt pan with vegetable oil and flour. Shake out the excess flour. Sprinkle the pecans in the bottom of the pan. Set the pan aside.
Place the cake mix, pudding mix, oil, water, eggs, vanilla, and lemon zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat, 2 minutes more, scraping the sides down again if needed. The batter should look thick and smooth.
Pour a third of the batter evenly into the prepared pan. Place the sugar and cinnamon in a small bowl, stir, and scatter half of this mixture evenly over the batter. Pour another third of the batter evenly over the sugar mixture. Scatter the second half of the sugar mixture over the batter. Pour the remaining batter evenly over the top, smoothing it out with a rubber spatula.
Place the pan in the oven. Bake the cake until it looks golden brown and springs back when lightly touched with your finger, 58 to 60 minutes. Remove the pan from the oven and cool the cake in the pan for 20 minutes.
Run a long, sharp knife around the edge of the cake and invert it onto a wire rack to finish cooling before glazing, 15 minutes. For the glaze, place the confectioners' sugar and lemon juice in a small bowl and stir until smooth. Slide the cooled cake onto a serving platter and spoon the glaze over the cake so that it dribbles down the sides. Slice and serve
Source: Arizona Pecan Growers
OVERNIGHT PECAN COFFEE CAKE
What could be simpler than assembling a cake in the pan the night before, then the next morning popping it into the oven to bake?
Serves 12 to 15
Preparation time: 20 minutes
Cooking time: 30 minutes
Cake:
10 tablespoons butter or margarine, at room temperature
1 cup sugar
1/2 cup light brown sugar
2 large eggs
2 cups all-purpose flour
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Topping:
1/2 cup light brown sugar
3/4 cup chopped pecans
1/2 teaspoon cinnamon
2 tablespoons butter or margarine, melted
Place the butter and sugars in the large bowl of an electric mixer and beat until well combined, 2 to 3 minutes. Add the eggs and beat until eggs are just incorporated. Combine flour, cinnamon, baking powder, soda and salt in a small bowl. Add to batter alternately with buttermilk. Beat a minute or two at medium-low so that batter is smooth.
Lightly mist and flour a 13- by 9-inch baking pan with vegetable oil and flour. Shake out the excess flour. Pour the batter into the prepared pan.
In a small bowl, combine light brown sugar, pecans and cinnamon. With your fingers, scatter this topping evenly over the batter. Dribble the topping with melted butter or margarine. Cover the pan with plastic wrap and refrigerate overnight.
The next morning, place a rack in the center of the oven and preheat the oven to 350 F. Remove the pan from the refrigerator and remove the plastic wrap. Place the pan in the oven and bake 30 to 32 minutes, or until the cake springs back in the center when lightly pressed with your finger and a toothpick inserted in the center comes out clean. Remove the pan to a wire rack to cool to 15 minutes. Cut into squares and serve warm.
Source: Arizona Pecan Growers
PECAN PRALINES
1 cup brown sugar
1/3 cup light Karo
1 lb. Powdered sugar (about 3 cups)
1 tsp salt
5 tbs water
1 small can evaporated milk
4 cups pecans
1 tsp vanilla
Cook first 6 items to soft ball stage (235 degrees). Remove from heat, add pecans and vanilla and beat until it loses its gloss, then beat a few minutes more. Drop by spoonfuls on waxed paper.
SPEEDY ARTICHOKE-PECAN PIZZA
1 8-ounce frozen puff pastry sheet, thawed but still chilled
4 ounces (about 1 cup) feta cheese, crumbled
8 pieces (about 1/2 cup) sun-dried tomato packed in oil, roughly chopped
4 artichoke hearts packed in oil, roughly chopped
1 teaspoon fresh oregano leaves
1/3 cup chopped pecans
Coarsely ground black pepper to taste
Ingredients for this spontaneous Mediterranean-inspired "pizza" are at your fingertips, but your whimsy dictates the toppings. The puff pastry crust and pecans are in the freezer. Sun-dried tomatoes and artichokes are on the pantry shelf. And you vary the cheese as to what is in your refrigerator. The oregano makes a nice complement to the pecans, but you could also use thyme, basil, even minced green onion.
Preheat oven to 400 degrees.
Roll thawed, but still cool, puff pastry into a rectangle about 8 by 10 inches. Place on a baking sheet. Scatter crumbled feta evenly over pastry, then scatter on chopped sun-dried tomato and artichoke hearts and the oil that still clings to them.
Scatter oregano leaves on top of vegetables. Distribute pecans evenly over oregano, then season with black pepper to taste.
Place pizza in preheated oven and bake 20 minutes, or until puff pastry dough bakes up crisp and brown and the pecans are toasted. Cut into 8 or 16 appetizer portions and serve at once.
Makes 8 servings
Source: Georgia Pecan Commission
VEGETABLE AND PECAN CALZONES
Prep time: 15 minutes
Cooking time: 30 minutes
Serves 4
Calzones are bread pockets usually made from pizza dough. Typically they're filled with high-fat ingredients such as pepperoni, sausage and lots of cheese. This healthier version features herbed mixed vegetables and toasted pecans, bound with a slim amount of Parmesan cheese. Though any mixture of frozen vegetables will work in this recipe, we prefer a brand of stir-fry vegetables that includes broccoli, carrot, onion, red pepper, celery, and mushrooms. The pockets are best served with your favorite tomato sauce for dipping.
2 teaspoons olive oil
1/2 cup chopped onion
1/2 teaspoon dried oregano
16 oz. bag frozen mixed vegetables
Salt and black pepper
1/2 cup plus 4 teaspoons shredded Parmesan cheese
2/3 cup chopped toasted Georgia pecans
10 oz. tube refrigerated pizza dough
Heat oven to 375*F. Lightly oil a large baking sheet. In large skillet, heat oil over medium heat; add onion and saut? 5 minutes. Stir in oregano, then mixed vegetables, and salt and pepper to taste. Cook, stirring occasionally, until vegetables have thawed - about 10 minutes. Stir in 1/2 cup cheese and the pecans.
Remove dough from package and spread to about a 14 1/2 inch square. Divide dough into 4 equal squares. Transfer 1 square to baking sheet and top with a heaping cupful of vegetable-pecan mixture. Fold over one corner of dough to meet opposite corner; pinch and roll edges together to enclose filling, creating a triangle turnover shape. Lightly brush top with water, sprinkle with a teaspoon of remaining Parmesan and some black pepper. Make two small slashes in top. Set aside on baking sheet and repeat to make 3 more calzones.
Bake calzones 15 to 20 minutes or until well browned. Cool slightly before serving.
Source: Georgia Pecan Commission
DOLLY'S PECAN CHEESE COINS
Season to your liking
1 pound of extra-sharp Cheddar cheese, shredded
1/2 cup unsalted butter, softened
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper, or more to taste
1/4 teaspoon paprika
1/4 teaspoon ground cumin, if desired
1 cup finely chopped Georgia pecans
Combine shredded cheese and softened butter in the bowl of a food processor fitted with steel blade or in a mixing bowl. Mix well. Add flour, salt, cayenne pepper, paprika and cumin, if desired. Process or stir until dough comes together in a ball. With clean hands, work pecans into dough so they are well distributed.
Shape dough into three logs, about 1 1/4 inches in diameter. Wrap securely with wax paper or plastic wrap and chill at least 2 hours. (These can be frozen for up to a month. Thaw before baking).
When ready to bake, preheat oven to 350 degrees. Slice dough into 1/4 -inch coins and place on baking sheets. Bake about 12-15 minutes, or until coins begin to brown. Remove to a wire rack to cool, then store in airtight tins. Yields about 8 dozen coins.
Source: Georgia Pecan Commission
CHERRY PECAN BRIE
Makes 12 servings
Prep Time: 25 minutes
Cooking Time: 0
1 8-inch round Brie
1/2 pound sweet cherries, pitted and halved
1/3 cup finely chopped sweet yellow pepper
2 tablespoons finely chopped green onion
1 – 2 teaspoons sugar
1/4 teaspoon salt
3/4 cup toasted pecans, chopped
Thinly sliced French bread
1. Allow the Brie to rest at room temperature for about 1 hour.
2. Meanwhile, combine the cherries, yellow pepper, and green onion in a medium size bowl. Stir in the sugar, using more or less depending on the sweetness of the cherries, and the salt. Set aside.
3. Shortly before serving, assemble the Brie: Using a long serrated knife, cut the Brie in half horizontally, separating the top from the bottom. Place the top to one side and cover the bottom layer with half of the cherry mixture; cover with half the pecans.
4. Replace the top, and with the same knife, gently saw off the thin white rind of the top of the cheese. Spoon the remaining cherry mixture on top and cover with remaining nuts. Serve at room temperature, accompanied by French bread. (Do not refrigerate—it will make the pecans soggy.)
Source: Georgia Pecan Commission
PARMIGIANO-TOMATO TARTS WITH PECAN CRUST
This recipe can easily be doubled to fill a second pan, and made ahead of schedule. For best results, tarts should be warm or room temperature when served.
Prep Time: 20 minutes Cooking Time: 25 minutes
Makes 8 individual tarts
Crust:
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
5 tablespoons cold butter, finely chopped
1/2 cup pecan halves, finely chopped
1 tablespoon water
Filling:
2 large eggs
1 1/2 cups milk
1/2 cup grated Parmigiano Reggiano cheese
2 tablespoons chopped fresh herbs (basil, thyme, parsley, etc.)
1/4 teaspoon salt
Ground black pepper
16 grape or cherry tomatoes
Preparation:
Heat oven to 375°F. To make crust, combine flour, sugar, and salt. Add butter and work in with fingers, pinching and blending until well mixed. Stir in pecans and sprinkle with water. Press firmly mixture into bottom of buttered 9-inch square baking pan. Bake 15 minutes.
Meanwhile, prepare Filling: Beat eggs and milk. Add cheese, herbs, salt and pepper to taste. Fold in tomatoes. Pour mixture on top of pre-baked crust and bake 20 to 25 minutes or until set. Cool completely. Using oiled 2 1/2 –inch round cutter, cut into 8 rounds. Transfer to individual plates and serve
Source: Georgia Pecan Commission
PECAN CHEESE RING
In the 1970s, people had little concern about their diets, and so they dug deep into spreads like this one at cocktail parties. It is a decadent combination of shredded sharp cheddar cheese, onion, mayonnaise, red pepper and Georgia pecans. And when you pair it with strawberry preserves you have a memorable, and "very retro" appetizer.
1 pound extra-sharp cheddar cheese, shredded (4 cups)
1 pound medium cheddar cheese, shredded (4 cups)
1 small onion, grated
1 cup mayonnaise
1 teaspoon cayenne pepper
1 cup chopped Georgia pecans
1 cup strawberry preserves, optional
Place shredded cheese, onion, mayonnaise and cayenne pepper in a large bowl. Stir until well combined. Place a 3-inch custard cup upside down in the middle of a 10-inch spring form pan.
Sprinkle half of the pecans in the bottom of the pan. Spread cheese mixture on top of pecans. Cover with plastic wrap and chill the mixture until firm, at least 1 hour. When ready to serve, unmold the cheese ring onto a platter and pat remaining pecans onto top and sides of ring. If desired, spoon straw-berry preserves in the center. Serve with crackers.
Yields: 24 servings.
Source: Georgia Pecan Commission
GEORGIA PECAN CORNBREAD DRESSING
Makes enough to stuff a 12- to 14-pound turkey or serve 10-12 in a casserole
Preparation time: 40 minutes
Cooking time: 1 hour
Corn Bread:
1 cup all-purpose flour
1-1/3 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 egg
3 tablespoons butter or margarine, melted and cooled
For Dressing:
6 tablespoons butter or margarine
2 cups finely chopped onion
1-1/2 cups finely chopped celery
8 ounces fresh mushrooms, sliced
1/2 cup thinly sliced green onion
1/4 cup minced parsley
1-1/2 teaspoons dried thyme
1/4 teaspoon dried sage
Salt and freshly ground black pepper to taste
1 cup chopped Georgia pecans
1 egg, lightly beaten
1-1/2 cups turkey or chicken stock, or as needed to moisten
For the corn bread, preheat oven to 425°F. Lightly butter an 8-inch square baking pan. In a mixing bowl, stir together flour, cornmeal, baking powder and salt. In a small bowl, whisk together milk, egg and butter and stir into cornmeal mixture until just combined. Pour into prepared pan and bake on the middle rack for 20-25 minutes, or until corn bread tests done. Cool in pan 5 minutes, then invert onto rack and cool completely. This can be done two days ahead. Keep cornbread well wrapped. Reduce oven to 325°F.
Into a shallow baking pan, crumble cornbread into coarse pieces. Bake 30 minutes, or until it is dry and golden. Set aside to cool completely. In a large frying pan, heat butter over medium heat. Add onions, celery and mushrooms and cook, stirring often, until vegetables are soft, about 5-7 minutes. Stir in green onion, parsley, thyme, sage, salt and pepper and pecans. Fold onion mixture into cooled dried cornbread. Add lightly beaten egg and enough stock to pull stuffing together. It should be soft enough to be moist but not so runny as to create a mess when stuffing the turkey. Cool stuffing completely before using to stuff a 12- to 14-pound turkey.
Note: Stuffing can be baked separately. You may want to drizzle some melted butter on top. Bake, covered, at 325°F for 30 minutes, then bake, uncovered, 30 minutes longer.
Source: Georgia Pecan Commission
GRILLED GEORGIA PECAN AND CORNBREAD TURKEY BURGERS
Cornbread stuffing, pecans, and a good splash of barbecue sauce are used to transform ordinary ground turkey into super turkey burgers. Here we serve them on a large lettuce leaf, topped with grilled onion and sliced tomato-no bun required, though you can add one if desired.
Serves 6
1 cup dry cornbread stuffing
1/4 cup water
1-1/4 pound ground turkey
3/4 cup chopped pecans
3 tablespoons minced onion
1/2 cup low-fat prepared Barbecue sauce
1/4 teaspoon salt
1 large red onion, thickly sliced
6 large leaves green leaf lettuce
6 slices tomato
Prepare a hot charcoal fire or preheat a gas grill. In food processor or blender, combine stuffing and water; process until stuffing becomes coarse crumbs. Transfer to large bowl. Add turkey, pecans, minced onion, barbecue sauce, and salt to stuffing and mix until well combined. Shape turkey mixture into six patties about 3/4-inch thick. Brush red onion slices and both sides of burgers lightly with oil. Grill burgers 6 to 7 minutes each side or until cooked through. Grill onion slices about 4 minutes each side. To serve, place one lettuce leaf on each serving plate; top with a burger, and a slice of tomato and grilled onion.
Source: Georgia Pecan Commission
CHICKEN PECAN SALAD
Preparation Time: 20 minutes
6 ounces chicken breast, boiled or baked
1 cup celery, diced
4 apples
1 cup pecans, chopped
1/2 cup fat free mayonnaise
1/2 cup sour cream, reduced fat
Mix mayonnaise and sour cream. Combine ingredients, add pecans just prior to serving. Hollow out avocado and serve salad inside; or serve on bed of lettuce and garnish with avocado.
Source: Georgia Pecan Commission
CAROL'S FUDGE PECAN PIE
Carol Marbury of Leesburg, Ga., shares this decadent fudge pie recipe-perfect for fall or holiday celebrations. It is, without a doubt, the most scrumptious dessert you'll taste, a unique twist on the traditional pecan pie.
Makes 16 servings
Preparation time: 15 minutes
Cooking time: 25-30 minutes
1/2 cup butter
3 squares unsweetened chocolate
4 eggs
3 tablespoons light corn syrup
1-1/2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup Georgia pecan halves (or coarsely chopped)
2 9-inch frozen pie crusts, thawed
Preheat oven to 350°F. In microwave-safe bowl or in saucepan over low heat, melt butter and chocolate. Stir, remove from heat and set aside to cool. In a large bowl beat eggs, corn syrup, sugar, salt and vanilla. Add chocolate mixture and mix well. Fold in pecans. Pour batter in two prepared pie crusts. Bake 25-30 minutes, or until top is firm but pie is still soft inside. Let cool for 20 minutes, then slice and serve warm with ice cream.
Source: Georgia Pecan Commission
BROCCOLI CASSEROLE
1 pound fresh broccoli
1/4 lb. grated cheddar cheese
1 cup chopped pecans
1 can cream of chicken soup
1/2 cup milk
1/2 cup bread crumbs
Cook broccoli in salted water until just tender. Drain and place in a greased 1-quart casserole. Add cheese and pecans. Mix soup and milk and pour over. Top with bread crumbs and bake at 350°F for 30 minutes.
Source: New Mexico Extension
WESTERN PECAN PIE
3 eggs
1 cup light brown sugar
1/2 cup dark corn syrup
1/2 cup white corn syrup
1 teaspoon vanilla
2 tablespoons melted butter
1 cup broken pecans
1 9-inch unbaked pie shell
Combine sugar with eggs, slightly beaten. Add syrup, vanilla, melted butter and pecans. Place in pie shell and bake in slow oven (275°F) for 1 1/2 hours.
Source: New Mexico Extension
DEVILED PECANS
1 pound of shelled pecans
1/3 cup of melted butter or margarine
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon pepper
1 teaspoon salt
Preheat oven to 300°F. Place nuts in shallow baking pan. Combine remaining ingredients. Pour over nuts and stir well.Bake 20 minutes, stirring twice during cooking. Let cool on thick paper towels. Store in airtight container.
Source: New Mexico Extension
PECAN CHEESE BALL
2 8-ounce packages cream cheese
1 8 1/2 ounce can crushed, well drained pineapple
2 cups chopped pecans
1/3 cup chopped bell pepper
2 tablespoons chopped green onion
1 tablespoon seasoned salt
Garnish (optional)
Soften cream cheese. Gradually stir in crushed pineapple, 1 cup pecans, bell pepper, onion, and seasoned salt. Chill well. Form into a ball and roll in 1 cup pecans. Chill until serving. Garnish with twists of pineapple slices, maraschino cherries or parsley. Serve with assorted crackers.
Source: New Mexico Extension
BAKED PECAN OATMEAL
Servings: 8-10
1/2 cup canola oil
1 cup brown sugar
2 eggs
1 cup chopped pecans
3 cups quick oatmeal (uncooked)
1 tablespoon baking powder
1 cup skim milk
Nutmeg, cinnamon to taste
Combine oil, sugar, eggs and pecans in a large bowl. Mix well. Add oatmeal, baking powder and milk. Pour into a lightly greased 13x9x2-inch pan. Sprinkle lightly with nutmeg and cinnamon. Bake 350? for 30 minutes. Cut into squares, serve hot or cold, with milk or fruit. YIELD: 8 to 10 servings.
Source: Texas Pecan Growers Association
LEMONADE NUT BREAD
Directions
4 tablespoons butter
3/4 cup sugar
2 eggs
2 teaspoons grated lemon peel
2 cups sifted, all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/2 cup chopped pecans
4 teaspoons lemon juice
4 tablespoons sugar
Preheat oven to 350 degrees F. Cream together butter and 3/4 cup sugar until fluffy. Add eggs and lemon peel; beat well. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in pecans. Pour into greased loaf pan. Bake at 350 degrees for 50-55 minutes or until done. Let cool in pan for 10 minutes. Combine lemon juice and 4 tablespoons sugar; spoon over top. Remove from pan; cool. Wrap; store overnight.
Source: Texas Pecan Growers Association
TROPICAL PECAN AND FRUIT SALAD
Servings: 6-8
1 (16-oz carton) low fat cottage cheese
1 (8-oz) container light frozen whipped topping, thawed
1 (3-oz) package orange gelatin
1 (20-oz) can mandarin orange segments, drained
1/2 cup shredded coconut
1 cup chopped, toasted pecans
Combine cottage cheese and whipped topping in a large mixing bowl. Sprinkle dry gelatin over top and stir to mix. Fold in drained fruits. Stir in pecans just before serving. Note: may use other fruits and gelatins.
Source: Texas Pecan Growers Association
FRESH SPINACH SALAD WITH PECANS AND GRAPEFRUIT
Servings: 8-10
2 10-oz packages fresh spinach or 4 bunches leaf spinach
2 Ruby Red grapefruit, peeled and sectioned
1/2 cup toasted chopped pecans
1/2 cup light olive oil
1/4 cup raspberry vinaigrette
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 teaspoon maple syrup
1/8 teaspoon minced serrano chile, optional
Tear spinach leaves from stems. Wash and dry completely. Place in large salad bowl, tearing large leaves into bite-size pieces. Toss grapefruit sections with spinach.
To make vinaigrette: Combine oil, vinegar, salt, pepper, maple syrup and minced serrano, if desired, and whisk together or shake in airtight container, until salt is dissolved. Pour over salad and toss to evenly coat ingredients. Garnish with chopped pecans. 8-10 servings.
Source: Texas Pecan Growers Association
PECAN RED SNAPPER
Servings: 4
4 fish fillets, cleaned and left whole
3 tablespoons butter
1/4 cup of flour, seasoned with 1/4 teaspoon salt and a pinch of pepper
SAUCE
2-3 tablespoons of butter
4 tablespoons chopped pecans
juice of 1/2 lemon
salt and freshly ground pepper to taste
1 tablespoon chopped parsley
1 teaspoon chopped fresh herbs, such as chives or thyme
Measure the thickness of each fillet. Roll each whole fish in the seasoned flour. Heat a frying pan or skillet. When hot, add the butter. When the butter foams, add the fish and brown on both sides, turning once. Allow about 10 minutes per inch of the total thickness, half the time on each side (5 minutes). Do not worry if the butter browns. Do not add all the fish at one time because that reduces the heat in the pan and the fish will not cook as fast. If necessary, cook each fish individually. Place the cooked red snapper on a plate.
To make the sauce: Wipe the skillet or frying pan with paper towels, add the butter and pecans and cook slowly until the butter is nut brown and pecans look "crunchy." Add the lemon juice, seasonings and parsley and other herbs to the pan at once, heating quickly, then pour the foaming butter sauce over the red snapper.
Note: for this dish use only fresh herbs; dried herbs will spoil the flavor.
Serves 4.
Source: Texas Pecan Growers Association
PORK LOIN WITH PECAN CREAM SAUCE
Served at a TPGA banquet. Many requested this recipe which was graciously provided by the Silver Center in Seguin.
5-7 lb. pork loin
1/4 cup olive oil
2 tablespoons poultry seasoning
4 tablespoons butter
2 cups chopped pecans
1 teaspoon salt
1 1/2 ounces Brandy (optional)
1 quart heavy cream
Mix olive oil and poultry seasoning. Brush or rub on pork loin. Cook pork loin in the rest. In large saucepan, melt butter, add pecans and salt and cook 5 minutes, stirring occasionally. Add Brandy and flame (optional). Add heavy cream and lower heat and let reduce to desired consistency. Slice pork loin into one-inch thick medallions and lace sauce over top of 2 or 3 medallions.
Source: Texas Pecan Growers Association
CORNISH HENS WITH MUSHROOM-WILD RICE STUFFING
4 Cornish hens, thawed, giblets removed
1/2 cup chopped celery
1/4 cup chopped celery leaves
1/4 cup chopped onion
1 (6 ounce) pkg. frozen mushrooms in butter sauce
1/2 teaspoon salt
1/4 teaspoon marjoram
1/8 teaspoon sage
1/8 teaspoon thyme
1 (10 ounce) pkg. frozen white and wild rice
1/2 cup chopped pecans
1/4 cup melted butter (for basting)
Wash hens, pat dry. In large skillet saut? celery, celery leaves, onions, mushrooms in butter sauce and seasonings. Cook about 5 minutes. Remove from heat; stir in rice and pecans. Stuff loosely into cavities of hens. Tie legs together and place hens breast side up in large shallow roasting pan. Brush with melted butter. Roast at 350 degrees F for 1 - 1 1/2 hours or until done, basting occasionally.
Source: Texas Pecan Growers Association
CHICKEN PECAN TARTS
Servings: 6
Directions
2 tablespoons butter
1 cup finely chopped pecans
One and one-half cups chopped cooked chicken
One-half cup diced celery
One-fourth cup mayonnaise
1 three-ounce package cream cheese
One-fourth teaspoon salt
One-half teaspoon nutmeg
6 refrigerated biscuits or tart shells
Melt butter in skillet; add pecans and saut? until lightly browned. Cool slightly. Combine remaining ingredients, except biscuits or tart shells; add to pecans and stir over low heat until thoroughly mixed. Separate canned biscuits; flatten and fit into muffin cups, letting dough cover bottom and sides of cups. Fill with chicken mixture and bake for 12 to 14 minutes at 425 degrees or according to direction on biscuit package. If using tart shells, spoon warm chicken mixture into prepared shells when ready to serve. Serves 6.
Source: Texas Pecan Growers Association
PECAN CARAMEL CHEESECAKE
1 1/4 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/3 cup margarine or butter, melted
1 14-oz. package caramels, unwrapped
1/2 cup plus 3 tablespoons half-and-half or coffee cream
1 cup chopped pecans, toasted
3 8-oz. packages cream cheese, softened
1 14-oz. can sweetened condensed milk
3 eggs
1 teaspoon vanilla extract
Pecan halves or pieces
Preheat oven to 300 degrees F. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. Reserve 10 caramels. In heavy saucepan, combine remaining caramels and 1/2 cup half-and-half. Over medium-low heat, cook and stir until melted and smooth. Stir in chopped pecans. Spread over prepared crust. Bake 15 minutes. Meanwhile in large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour into prepared pan. Bake 1 hour or until set (center will be slightly soft). Cool. In small saucepan, over low heat, cook and stir reserved caramels with remaining 3 tablespoons half-and-half until melted and smooth. Immediately spread over cake. Garnish with pecan halves. Chill thoroughly. Refrigerate
leftovers.
Source: Texas Pecan Growers Association
TEXAS PECAN CHOCOLATE SHEET CAKE
Servings: 24
Directions
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup margarine
1/2 cup shortening (or use a total of 1 cup of margarine & omit shortening)
1 cup water
3 tablespoons cocoa
2 eggs, well beaten
1 teaspoon soda
1/2 cup buttermilk
1 teaspoon vanilla
Put flour, sugar, salt and cinnamon in large bowl of mixer. In a saucepan, put margarine and shortening, water and cocoa. Bring to a boil and pour over flour mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Add to preceding mixture and beat well. Pour into prepared sheet pan, 15 1/2 x 10 1/2 inches, or 13x9 inches. Bake large pan at 350 for 20 minutes; small pan at 350 for 35-to 40 minutes. Start icing 5 minutes before cake is done.
CHOCOLATE FROSTING:
1/2 cup margarine
3 tablespoons cocoa
6 tablespoons milk
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla
Mix margarine, cocoa and milk in saucepan. Heat over low heat, but do not boil. Remove from heat. Add powdered sugar, vanilla and pecans. Mix well and put on cake as soon as removed from the oven. Cut cake into squares to serve. Makes 24 servings.
Source: Texas Pecan Growers Association
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ASPARAGUS AND ROASTED PEPPER SALAD WITH TOASTED PECANS
A generous sprinkle of pecans gives this vegetable-rich salad a hearty crunch and more complex flavor-without any fuss.
Serves 4
20 thin asparagus spears
12 oz. jar roasted peppers, preferably red and yellow mixed, drained
2/3 cup chopped toasted pecans
1/4 cup chopped fresh basil leaves
1 1/2 Tablespoons fresh lemon juice
1 teaspoon sherry or wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
1/4 lb. mixed salad greens
Break off tough ends of asparagus. Heat 1 inch of water to boiling in a deep skillet. Add asparagus and cook two minutes to blanch. Drain and transfer asparagus to bowl of ice water to quickly chill. Drain and set aside or wrap and refrigerate until serving.
In a medium bowl, stir together peppers, pecans, and basil. In a small bowl, whisk together lemon juice, vinegar, mustard, and salt to blend; whisk in oil to make dressing. To serve, mound salad greens in center of serving platter; arrange asparagus in two clusters on opposite sides of greens. Spoon pecan mixture over greens and asparagus; drizzle dressing over all.
Nutrition information per serving: protein: 6g; fat: 25 g; saturated fat: 3g; carbohydrate: 19g; fiber: 6g; sodium: 263 mg; cholesterol: 0; calories: 324
Source: Texas Pecan Growers Association
PECAN CRUSTED LAMB CHOPS
Makes 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
1 cup pecan halves
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
8 lamb loin chops
2 large eggs, well beaten
2 teaspoons vegetable oil
1. Heat oven to 375F. In a food processor, process pecans until finely chopped; spread on a large plate. In a wide bowl, combine flour, salt and pepper. Dredge each lamb chop in flour mixture to coat lightly, then dip in egg and finally into the pecans, coating all sides.
2. Heat oil in a large (preferably non-stick) skillet over medium-high heat. Add the lamb, in batches, and cook, turning, just to brown all sides. Transfer to a shallow baking pan and roast for 7 minutes. Turn lamb chops over and roast another 5 to 7 minutes to cook to medium.
Nutrition information per serving: Calories: 643; Protein: 38g; Carbohydrate: 10g; Fiber: 2g; Total Fat: 42g; Saturated Fat: 12g; Cholesterol: 234mg; Sodium: 396mg
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LEMON PECAN GREEN BEANS
Serve with grilled chicken or fish
1 pound fresh green beans
1/4 teaspoon salt, or to taste
1 tablespoon olive oil
1/4 cup sliced green onions
1/4 cup chopped, toasted pecans
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary
2 teaspoons fresh lemon juice
2 teaspoons grated lemon rind
Garnishes: lemon slice, fresh rosemary sprigs
Wash beans and remove ends. Sprinkle with salt. Arrange beans in a steamer basket and place over boiling water. Cover and steam approximately 10 minutes or until crisp-tender. Plunge green beans into cold water to stop cooking process; drain and set aside.
In a large skillet, heat olive oil over medium heat. Add green onions and cook, stirring constantly, about 3 minutes. Add green beans, pecans, rosemary, and lemon juice; cook, stirring constantly until mixture is thoroughly heated. Sprinkle with lemon rind and garnish if desired. Serve immediately.
Yields 4 servings.
Source: Georgia Pecan Commission
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PECAN FISH
Prep/Total Time: 20 min.
Ingredients:
2 tablespoons plus 2 teaspoons seasoned bread crumbs
2 tablespoons finely chopped pecans, toasted
1-1/2 teaspoons toasted wheat germ
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted, divided
1/2 pound cod, haddock or orange roughy fillets
Directions:
In a shallow bowl, combine bread crumbs, pecans, wheat germ, thyme, garlic powder, onion powder, salt and pepper. Place half of the butter in another shallow dish. Dip fillet in butter, then coat with bread crumb mixture. Place in a greased 8-in. square baking dish. Bake at 425° for 13-15 min.
Source: Cooking for One or Two Cookbook
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Maggie here again. I thought I'd include a few of my own favorite recipes using pecans. Pecans are BIG in Texas. Well... you know what they say.
RITZ PECAN PIE
20 Ritz Crackers; Crushed *
1 tsp. baking powder
3 egg whites, large
1 cup sugar
1 tsp. vanilla extract
1/2 cup pecan halves
3 oz. milk chocolate, finely shredded
*Crush Ritz Crackers to crumbs.
Preheat oven to 325 degrees F.
Mix cracker crumbs and baking powder. Beat egg whites stiff, then very gradually add sugar, continuing to beat. Add vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrange pecans across top.
Bake 30 minutes. Remove from oven. Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch. Serve with ice cream or whipped cream.
BUFFALO CHIPS
This cookie gets its name from, well, just what it looks like!
1 cup butter
1 cup shortening
2 cups firmly packed brown sugar
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 cups oats
2 cups corn flake cereal
2 cups chocolate chips
1 cup coconut
1 cup pecans
Heat oven to 350 degrees F.
Melt together butter and shortening. Cream with brown sugar, granulated sugar, eggs and vanilla extract.
Sift together the flour, baking soda and baking powder. Add to creamed mixture. Mix in oats, cereal, chips, coconut and pecans. Drop large spoonful onto cookie sheet. Bake for 15 minutes.
MY FAVORITE CHEESE BALL
I'm almost positive I've posted this before but it is the best cheese ball recipe around. When it is prepared, it is a solid pecan-coated ball. S-ooo good! I fixed this last Friday for a retirement party and it was gone in a flash. I serve it with Wheat Thins crackers but I saw people eating it with their fork off their plates.
2 (8 oz.) pkgs. Philadelphia cream cheese
1 env. (powder form) Hidden Valley Ranch dressing mix
2 green onions, tops only, chopped
1 pkg. Buddig beef, finely chopped
2 oz pkg. chopped pecans
Put cream cheese in bowl and let set until soft. Then add the dressing, onions, and Buddig, and mix well with hands. Form into a ball and place in container and refrigerate for two hours. After chilled, put cream cheese ball on wax paper and roll in chopped pecans.
CHICKEN WALDORF SALAD
2 cups cubed or shredded cooked chicken breast*
2 cups chopped cored Red Delicious apples
1 cup sliced celery
2/3 cup halved seedless grapes
1/4 cup chopped toasted pecans
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
3 to 4 teaspoons lemon juice
2 teaspoons Dijon-style mustard
1/3 cup Equal Spoonful**
Salt and pepper, to taste
Red leaf lettuce
Chopped pecans (optional)
*Variation: Cubed, lean smoked ham can be substituted for chicken. Pineapple chunks can be substituted for the grapes. Spoon salad into a hollowed-out pineapple half to serve.
**May substitute 8 packets Equal sweetener
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl. Blend mayonnaise, sour cream, lemon juice, mustard and Equal; stir into chicken mixture. Season to taste with salt and pepper.
Spoon salad onto lettuce-lined plates: sprinkle with additional chopped pecans, if desired.
Nutrition information per serving: 260 cal., 23 g pro., 24 g carb., 9 g fat, 57 mg chol., 426 mg sodium
Food exchanges: 3 lean meat, 1 1/2 fruit
EAGLE BRAND CAKE
This one is another crowd pleaser. I like it also because you can serve it in the baking pan, which makes transporting it to functions very convenient. Use a foil, disposable pan with lid. Voila! Perfect dessert.
1 (18.25 ounce) box white cake mix
1 can Eagle Brand sweetened condensed milk
1 large container Cool Whip
1 small package chopped pecans (2 oz.)
Bake cake mix as directed in a 13 x 9-inch pan.. Poke holes in cooled cake. Pour condensed milk over entire cake. Spread Cool whip over cake and sprinkle top with pecans. Refrigerate overnight.
WATERGATE DESSERT
1 cup all-purpose flour
1/2 cup chopped pecans
1/4 pound butter
8 ounces cream cheese
1 cup confectioners' sugar
1 (9 ounce) container Cool Whip, divided
2 small boxes pistachio instant pudding
2 2/3 cups milk
Chopped pecans or coconut for garnish
Mix flour, pecans and butter. Press onto bottom of a 13 x 9-inch pan. Bake at 375 degrees F for 15 minutes. Check to keep from burning. Cool.
Mix cream cheese, confectioners' sugar and all but 1 cup of the Cool Whip, and beat until fluffy. Spread on cool crust. Mix pudding with milk. Beat until fluffy. Spread on top of the last layer. Spread reserved Cool Whip on top. Sprinkle with nuts or coconut.
PECAN AND GORGONZOLA-COATED GRAPES
Oh, my goodness. This is very good.
1 cup finely chopped pecans
6 ounces crumbled Gorgonzola cheese (can also use Cambozola)
4 ounces cream cheese
20 seedless red grapes
Preheat oven to 325 degrees F. On a cookie sheet, spread out the chopped pecans and toast for five minutes. Remove and allow to cool. Using a wooden spoon (or electric mixer), cream together the Gorgonzola and cream cheeses.
Put one tablespoon of the cheese mixture in the palm of your hand; imbed one grape in this mixture, shaping the mixture around the grape to coat. Then roll the covered grape in the finely chopped pecans before placing on a serving tray. Chill for 30 minutes until coating is firm. If grapes are large, use a sharp knife to cut into halves.
Serves 5.
Source: The National Pecan Shellers Association (NPSA)
MICROWAVE PRALINES
1 1/2 cups firmly packed Light Brown Sugar
2/3 cup Evaporated Milk
1/8 tsp. Salt
2 Tbsp. butter or margarine
1 1/2 cup Pecan Halves
1/2 tsp. Vanilla Extract
Combine sugar, milk and salt in a 3 quart casserole bowl; mix well. Add butter and microwave on high for 10 to 12 minutes. Check to make sure mixture has reached the soft ball stage. Add pecans and vanilla. Cool slightly. Drop by tablespoons onto wax paper to set up.
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| A to Z Readers' Family-Owned Business Guide |
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Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
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