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Micro-Brittle
Pecans
| 1 cup pecans |
1 cup sugar, granulated |
| 1/2 cup corn syrup |
1/8 t salt |
| 1 tablespoon butter |
1 teaspoon vanilla |
| 1 teaspoon soda |
|
Stir together nuts, sugar, syrup
and salt in a 1 1/2 qt. Casserole. Place in microwave and cook 7 to 8 minutes,
stirring well after 4 minutes. Add butter and blend well. Return to microwave
and cook 3 to 3 1/2 minutes more or until light and foamy. Add soda and vanilla
then stir. Pour onto greased cookie sheet and let cool. Pull at the sides
as it cools to make it thinner. When cool, break into pieces and store in
airtight container.
From: Dianna Potter, Potter Pecan, Schulenburg,
Texas
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Zucchini
Bread
| 3 cups grated
zucchini |
2 teaspoons baking powder |
| 3/4 cup vegetable
oil |
1 teaspoon salt |
| 1 3/4 cups
sugar |
1 teaspoon baking soda |
| 3 eggs |
1 tablespoon ground cinnamon |
| 1 teaspoon
vanilla |
1 1/2 cups chopped, toasted pecans |
| 3 cups all-purpose flour |
|
Combine zucchini, oil and sugar.
Mix well. Add eggs and vanilla and beat. Combine dry ingredients in a separate
bowl. Add zucchini mixture to dry ingredients and blend thoroughly. Stir in
pecans. Pour into two lightly greased and floured 9x5x3 inch loaf pans. Bake
at 350 degrees for 45 to 50 minutes or until bread tests done. Remove from
oven and let cook in pan 10 minutes. Turn bread onto wire rack and cool completely.
YIELD: 2 loaves.
From: The Texas Pecan Growers Association
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Fruited
Pecan Bans
| 2
(7 ounce) packages bran muffin mix |
| 1
cup chopped, toasted pecans |
| 2
cups mincemeat |
1
(14 ounces) can sweetened condensed milk |
| Pecan
halves |
Grease a 13x9 inch baking pan.
Combine muffin mix and pecans. Add mincemeat and condensed milk; stir until
blended. Spread Minot prepared pan. Bake at 350 degrees for 30 to 35 minutes.
Place pecan halves on top of bars and cool completely. Drizzle with glaze*
if desired. YIELD: 24 bars.
From:
The Texas Pecan Growers Association
*Glaze - Blend 1 cup of powdered
sugar and 2 tablespoons of milk thoroughly.
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Fudgery
Pecan Bites
| 1
(18 ounce) package chocolate fudge cake mix |
| 3/4
cup firmly packed brown sugar |
3/4
cup butter or margarine, melted |
2
eggs |
| 2
cups chopped, toasted pecans |
Spray a 9x13
inch baking pan with vegetable spray. In a large mixing bowl, combine cake
mix and brown sugar; blend. Add butter and eggs and beat with an electric
mixer at medium speed for 3 to 4 minutes. Stir in nuts and mix completely.
Spread batter evenly into pan (batter will be stiff). Bake at 350 degrees
for 35 to 40 minutes or until bites test done. Cool completely in pan and
cut into bite-sized pieces. Store in an air-tight container. YIELD: Approximately
60 pieces.
From: The Texas Pecan Growers Association
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Holiday
Pecan Salad
| 1 (10 ounce)
package baby spinach |
1 pint fresh
strawberries |
1 cup chopped,
toasted pecans |
Dressing |
| 1/2 cup sugar |
| 2 tablespoons minced
onion |
| 1 teaspoon Worcestershire
sauce |
| 1/4 teaspoon paprika |
| 1/4 cup red wine vinegar
or balsamic vinegar |
| 1/4 cup olive oil |
Toss spinach
and strawberries together in large bowl. Combine dressing ingredients in a
jar and shake. Toss salad with dressing and sprinkle with pecans. YIELD: 4
servings
From: The Texas Pecan Growers Association
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Smokey
Cheese Ball
| 1 cup shredded
cheddar cheese |
| 1 (8 ounce)
package cream cheese |
1 (4 ounce)
package crumbled blue cheese |
1 teaspoon
liquid smoke |
| 1 cup chopped,
toasted pecans |
Let cheeses
come to room temperature. Blend cheeses and liquid smoke together until smooth.
Shape into a ball and roll in pecans. Chill. Serve with assorted crackers.
YIELD: 12 to 15 servings
From: The Texas Pecan Growers Association
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Salmon
Pecan Log
| 1 (7 ounce) salmon, drained,
or 1/2 pound fresh, cooked salmon, flaked |
| 1 (8 ounce) package cream
cheese, softened |
| 1 tablespoon lemon juice |
| 1 tablespoon horseradish |
| 1/2 teaspoon liquid smoke |
| 3 - 4 tablespoons sliced green onions |
| 1 cup chopped, toasted pecans |
| 1/2 cup chopped parsley |
Combine first 6 ingredients
in a large bowl; mix thoroughly. Chill for several hours. Combine pecans and
parsley. Shape salmon mixture into a log and roll in pecans and parsley. Serve
with crackers. YIELD: 10 to 12 servings.
From: The Texas Pecan Growers Association
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Dijon
Pecan Ham Spread
| 3 cups diced,
cooked ham |
1 tablespoon
Dijon mustard |
1 (8 ounce)
package cream cheese, softened |
1/4 cup chopped
green onions |
| 1 cup chopped,
toasted pecans |
Combine all
ingredients in bowl and mix completely. Spread on rye bread or favorite bread
for sandwiches. YIELD: 4 servings.
From: The Texas Pecan Growers Association
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Cranberry
Pecan Relish
| 1
pound cranberries |
2
oranges with peel, cut into quarters |
1
cup sugar |
2
apples, cut into large chunks or 1 1/2 cups small chunk pineapple |
| 1
cup chopped, toasted pecans |
Process cranberries
and oranges in food processor. Place in mixing bowl and stir in remaining
ingredients. YIELD: about 6 cups
From: The Texas Pecan Growers Association
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Praline
Pecans & Cranberries
| 3
1/2 cups toasted pecan halves |
1 teaspoon vanilla |
| 1/4
cup light corn syrup |
1/4 teaspoon baking soda |
| 1/4
cup light brown sugar |
1 1/2 cups dried cranberries |
| 2
tablespoons butter or margarine |
|
Preheat oven to 250 degrees.
Grease 9x13 inch baking pan. Spread pecans in a single layer in pan. Combine
corn syrup, sugar and butter in a 2 cup glass measuring cup. Microwave on
high for 1 minute. Stir. Microwave 30 seconds to 1 minute longer or until
boiling rapidly. Stir in vanilla and baking soda until blended. Drizzle evenly
over pecans and stir with a wooden spoon until evenly coated. Bake 1 hour,
stirring every 15 to 20 minutes.
Transfer mixture to a large
sheet that has been covered with a heavy duty aluminum foil, spreading pecans
evenly with lightly greased spoon. Cool completely. Break pecans apart with
a wooden spoon. Combine pecans and cranberries in a bowl; store in an air
tight container at room temperature for up to 2 weeks. YIELD: 5 cups.
From: The Texas Pecan Growers Association
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Toasted
Pecans
Oven toasting: preheat oven
to 300 degrees. Spread pecans evenly on a baking sheet and bake 10 to 15 minutes,
stirring often, until pecans are fragrant and lightly browned. Undercook slightly
as pecans will continue to cook after they are removed from oven. Cool completely.
Store in an air-tight container in the freezer.
Range Toasting: place pecans
in skillet large enough to prevent overcrowding. Cook over medium heat 10
to 15 minutes or until fragrant and lightly browned. Stir frequently to prevent
burning. Store in an airtight container in the freezer.
From: The Texas Pecan Growers Association
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Toll
Free
877-743-2660
PotterPecan@pottercountrystore.com
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