Pecan Coffee Cake Recipe

11 September, 2015rodster385Comments (0)

Pecan Coffee Cake Recipe

Directions
INGREDIENTS
For the Dough:
1/2 pound baking potatoes, such as russets, scrubbed
One 1/4-ounce package active dry yeast
1/4 cup granulated sugar
3-1/2 to 4 cups all-purpose flour
2 large eggs, at room temperature, lightly beaten
6 Tbsp (3/4 stick) unsalted butter, melted and cooled
1/2 tsp salt
Nonstick spray for greasing bowl
parchment paper for the baking sheet
For the Filling:
1 cup chopped pecans
1 cup chopped golden raisins
1/2 cup packed light brown sugar
1-1/2 tsp ground cinnamon
6 Tbsp (3/4 stick) unsalted butter, melted and cooled
For the Topping:
1 large egg, at room temperature
2 Tbsp water
1 Tbsp granulated sugar


METHOD
Bring a medium pot of salted water to a boil over high heat. Meanwhile, peel the potatoes and cut them into 1-inch pieces. Boil them until soft when pierced with a fork, about 12 minutes. Reserve 1/2 cup of the potato cooking water in a small bowl. Drain the potatoes and cool for 5 minutes. Press them through a potato ricer into a large bowl. Set aside to cool for at least 10 minutes.
Allow the reserved potato water to cool to between 115 degrees F and 105 degrees F. Sprinkle the yeast into it, stir to dissolve, then proof for 10 minutes, or until the yeast is bubbly.
Stir the granulated sugar and 1 cup of the flour into the riced potatoes, then add the proofed yeast and its potato water. Stir just until combined, cover the bowl with plastic wrap, and set aside in a warm, dry place to double in bulk, about 30 minutes.
Stir down the sponge mixture with a wooden spoon, then stir in 2-1/2 cups flour, the eggs, butter, and salt. Turn the dough out onto a lightly floured work surface and knead by pressing into it with the heel of one hand while pulling it with the other. Knead for 8 minutes, or until the dough becomes smooth and elastic. You may need to add more flour, but be sparing and add just enough to keep the dough from sticking. Form the dough into a ball. (Alternatiavely, you can knead the dough in a stand mixer fitted with a dough hook. Place the dough in the bowl, then knead at medium speed for 5 minutes.)
Spray a large clean bowl with nonstick spray, place the kneaded dough in the bowl, and flilp it over to coat it with the spray. Cover the bowl with plastic wrap and set aside in a warm, dry place to double in bulk, about an hour.
Meanwhile, make the filling. Toast the pecans in a medium skillet set over low heat. Toss and stir for 4 minutes, until fragrant. Place them in a medium bowl and mix in the raisins, brown sugar, and cinnamon with a wooden spoon. Stir in the melted butter until the mixture is moist and dense; set aside. Line a large baking sheet with a silicon baking mat or parchment paper.
When the dough has doubled in bulk, punch it down by gently pushing your fist into its center. Turn it out onto a lightly floured work surface and roll it out to a 12 X 20-inch rectangle. Spread the pecan filling evenly over the dough, leaving a 1/2-inch border along the long sides. Beginning with one of the long sides, tightly roll the dough into a tube, then bend the tube until its ends meet to create a ring. Place the ring on the prepared baking sheet, seam side down. Cover loosely with a clean kitchen towel and set in a warm, dry place to double in bulk, about an hour.
Meanwhile, position the rack in the center of the oven and preheat the oven to 350 degrees F. For the topping make a wash by lightly whisking the egg and water in a small bowl.
After the ring has doubled in bulk, brush the egg wash over its top, then sprinkle the ring with the sugar. With a sharp knife, make six evenly spaced, diagonal slashes across the top of the ring.
Bake for 40 minutes, or until golden. The cinnamon filling may bubble out of the slashes on the top. Cool on a wire rack for 10 minutes, then serve; or cool completely and wrap in wax paper to store at room temperature for up to two days. The ring may also be frozen, sealed tightly in plastic wrap, for up to four months.


Chicken Pecan Puff Appetizer

11 September, 2015rodster385Comments (0)

Chicken Pecan Puff Appetizer

Directions
Makes 30 appetizers, approximately

Cream Puff Recipe:
1/4 cup butter
1/2 cup boiling water
1/2 cup flour, sifted
pinch of salt
2 eggs

Chicken Filling Recipe:
1 tablespoon butter
1/2 cup Pecans, finely chopped
3/4 cup smoked Chicken, cooked, chopped finely
2 tablespoons Best Foods Mayonnaise
1 1/2 oz. cream cheese, softened
1/4 teaspoon freshly grated Nutmeg
Kosher salt to taste
zest from one lemon, divided

Chicken Filling:
Add the butter and pecans to a skillet, toast over low heat until flavorful; set aside to cool.

Mix the pecans, chicken, mayonnaise, cream cheese, nutmeg and salt together (add the lemon zest just before serving). This mixture can be covered and refrigerated until ready to use.

Cream Puffs:
Preheat oven to 425° degrees F.

Combine butter and boiling water in saucepan over low heat until butter is melted. Add flour and salt all at once and stir vigorously over low heat until mixture forms a ball and leaves sides of pan. Remove from heat. Add eggs, one at a time, beating well after each addition until smooth and satiny.

Place level teaspoonfuls of mixture onto greased baking sheet. Bake 17 to 22 minutes or until lightly brown. Remove from oven to a rack to cool. With a sharp knife slice off tops of puffs and remove the doughy centers. They may be covered at room temperature until ready to use.

When ready to use, place the puff shells in a warm oven for a few minutes to crisp them. Remove from oven. Add 1/2 teaspoon lemon zest to the chicken mixture and fill the puffs. Garnish with additional lemon zest on top and serve.

Wine recommendation: Pinot Gris


Brie with Kahlua Pecan Topping

11 September, 2015rodster385Comments (0)

Brie with Kahlua Pecan Topping

Directions
3/4 cup finely chopped pecans

1/4 cup Kahlua

3 Tbsp. brown sugar

1 (14 oz) mini Brie

Spread pecans in a 9" pie plate. Microwave on high 4-6 minutes, stirring every 2 minutes until toasted. Add Kahlua and sugar; stir well.

Remove rind from top of Brie and discard rind. Place Brie on microwave safe plate.

Spoon pecan mixture over top of Brie. Microwave, uncovered, at high for 1 - 1 1/2 minutes or until soft, turning halfway through cooking.

Serve with Melba rounds or crackers.


Mini Cheddar Cheese Balls

11 September, 2015rodster385Comments (0)

Mini Cheddar Cheese Balls

Directions
INGREDIENTS:
1 package (8 ounces) cream cheese, softened
8 ounces shredded Cheddar cheese
1/2 teaspoon dry mustard
1/2 teaspoon ground paprika
1/2 teaspoon seasoned salt blend
1 teaspoon Worcestershire sauce
1/8 teaspoon ground cayenne pepper or a few dashes Tabasco sauce
1/3 cup each finely chopped pecans and toasted sesame seeds
PREPARATION:
In a large bowl, beat the cheeses, mustard, paprika, seasoned salt, Worcestershire sauce, and cayenne or pepper sauce until well blended and smooth. Refrigerate until firm enough to handle. Shape heaping tablespoonfuls of the cheese mixture into 2-inch balls.
Roll balls in chopped pecans and sesame seeds until thoroughly coated. Serve with crackers.
Makes about 18 small cheese balls.


Salmon Party Log

11 September, 2015rodster385Comments (0)

Salmon Party Log

INGREDIENTS:
1 can (16oz) salmon
1 pkg (8oz) cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
1/4 teaspoon liquid smoke flavoring
1/2 cup chopped pecans
3 tablespoons chopped parsley
PREPARATION:
Drain and flake salmon removing skin and bones. Combine salmon with next six ingredients. Mix thoroughly and chill several hours. Combine pecans and parsley. Shape salmon mixture into 8x2-inch logs and roll in nut mixture.


Caramel Corn with Pecans

11 September, 2015rodster385Comments (0)

Caramel Corn with Pecans

Ingredients:
1/2 cup margarine
1/4 cup honey
1 cup packed brown sugar
4 quarts popped corn
2 cups pecans


Directions:

Melt margarine in a 2-quart saucepan. Mix in honey and brown sugar. Boil for 5 minutes; don;t stir. While hot, pour over popcorn and nuts in a greased large baking pan and mix well. Bake one hour at 250 F, stirring every 15 minutes.

This recipe for Caramel Corn with Nuts serves/makes 4 qts


Cheese Ball with Pecans

11 September, 2015rodster385Comments (0)

Cheese Ball with Pecans

INGREDIENTS:
4 cups (16 ounces) shredded Cheddar cheese
1 cup chopped pecans
1/2 cup mayonnaise
1/4 cup finely chopped onion
1/8 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
1/2 cup chopped pecans
PREPARATION:
Combine first cheese, pecans, mayonnaise, chopped onion, pepper, and cayenne pepper in a large mixing bowl; beat at low speed of an electric mixer until well blended. Shape mixture into a ball and roll in 1/2 cup chopped pecans.
Chill for about 2 hours. Serve with assorted crackers.
Makes one cheese ball, about 5 inches in diameter