PEPPY PECAN BREAD

12 September, 2015rodster385Comments (0)

PEPPY PECAN BREAD

Directions
INGREDIENTS
1/2 cup warm water
2 packages dry yeast
1 3/4 cup lukewarm milk
3 tablespoons sugar
2 tablespoons shortening
1 tablespoon salt
7 to 7 1/2 cups flour
1 bell pepper, diced
1/2 cup pimento
1/2 cup chopped onion
2 cups grated cheese
3/4 cup chopped pecans


METHOD
Dissolve 2 packages yeast in 1/2 cup warm water. Mix milk, sugar, salt and shortening well. Add yeast. Add half the flour and mix well. Add the remaining flour a little at a time, mixing well after each addition. Add peppers, pimento, onions, cheese and pecans. Work in only enough flour to make handling easy. Knead until smooth. Place in a clean greased bowl. Let rise until double in bulk. Knead again for about 5 minutes. Divide dough into two equal parts. Shape into a loaf. Place in well-greased loaf pan. Bake at 350 degrees F for about 20-25 minutes, until nicely brown. Remove from oven and grease loaves with margarine. Delicious with barbecued meats or any kind of sandwiches.


EASY PECAN BAKLAVA

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EASY PECAN BAKLAVA

Directions
INGREDIENTS
3 to 4 cups chopped pecans
2 8-ounce cans refrigerated crescent dinner rolls
1/2 cup sugar
1 teaspoon cinnamon
Glaze:
1/4 cup sugar
1/2 cup honey
2 tablespoons butter
2 teaspoons lemon juice


METHOD
Heat oven to 350 degrees. Unroll one can of dough into two long rectangles. Place in ungreased 9x13 pan, press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Bake at 350 degrees for 5 minutes. Remove from oven. In large bowl, combine pecans, 1/2 cup sugar and cinnamon. Mix well. Spoon nut mixture evenly over partially baked crust. Unroll remaining can of dough into a two long rectangles. Place over nut mixture, press out to edges of pan. With tip of sharp knife, score dough with 5 lengthwise and 7 diagonal markings to form diamond-shaped pieces. In a small saucepan, combine all glaze ingredients. Bring to a boil. Spoon half of glaze evenly over dough. Bake at 350 degrees F for an additional 25-30 minutes or until golden brown. Spoon remaining glaze evenly over hot baklava. Cool 1 hour or until completely cooled. Refrigerate 30 minutes or until thoroughly chilled. Cut into diamond-shaped pieces. 28 bars.


LEMONADE NUT BREAD

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LEMONADE NUT BREAD

Directions
INGREDIENTS
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


METHOD
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.


PECAN HONEY ROLLS

12 September, 2015rodster385Comments (0)

PECAN HONEY ROLLS

Directions
INGREDIENTS
Dough 2 packages (5/16 oz. each) Hodgson Mill active dry yeast
1/2 cup warm water, 115 degrees F
1 1/2 cups skim milk
1/4 cup honey
1/2 cup pecan butter
1 teaspoon salt
1 cup Hodgson Mill oat bran hot cereal
2 egg whites
2 cups Hodgson Mill Best-for-Bread white flour
2 1/2 cups Hodgson Mill unbleached flour
Vegetable oil to coat bowl and baking pans
Filling
1 tablespoon margarine, melted
1 cup chopped pecans
Glaze
1 cup confectioners sugar
7 teaspoons milk
2 tablespoons pecan butter


METHOD
Add yeast to warm water and let stand for 10 minutes. In a large measuring cup or saucepan, combine milk and heat to 115 degrees F (1 1/2 minutes in a microwave or 4 minutes in a saucepan). Pour this liquid into a medium-sized mixing bowl. Add pecan butter, salt and oat bran hot cereal and mix well (you may use a mixer). Let sit for 5 minutes to soften the oat bran hot cereal. Blend egg whites and yeast into oat bran hot cereal mixture. Add Hodgson Mill Best-for-Bread white flour and unbleached flour to make a soft dough. Turn onto a lightly floured surface and knead until smooth, about 10 minutes by hand or 4 minutes in an electric mixer or food processor fitted with a dough hook. Put dough in oiled bowl, turning once to coat thoroughly. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled, about an hour. Knead down. Turn onto a lightly floured surface. Divide dough in half and let rest for 10 minutes. Roll out half of the dough into a rectangle 12 by 8 inches, brush with melted margarine. Sprinkle 1/2 cup chopped pecans over the dough. Roll dough, starting with the long side. Seal the edge, cut into one inch slices, and place, cut side down, on prepared pans. Repeat this procedure with the other half of the dough. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled in size, about 45 minutes. Preheat oven to 375 degrees F. Bake about 15 minutes, until golden brown. Remove rolls from pans and cool on racks. In a medium-sized mixing bowl, combine confectioners sugar, milk and pecan butter; mix well. Drizzle rolls with glaze when cool. You can sprinkle extra ground toasted pecans on top if desired.
Pecan Butter
To make pecan butter: toast pecans and grind real fine. Add 1 tablespoon sugar and 1 tablespoon cooking oil per 1 1/2 cups ground pecans. Mix well.


PUMPKIN BREAD

12 September, 2015rodster385Comments (0)

PUMPKIN BREAD

Directions
INGREDIENTS
1 cup water
1 cup vegetable oil
2 cups cooked, mashed pumpkin
3 cups sugar
3 eggs
1 cup chopped pecans
1 1/2 cup chopped dates
3 1/2 cups self rising flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon baking powder


METHOD
Combine water, oil, pumpkin, sugar, eggs, pecans and dates in a large mixing bowl; mix well. Combine flour, baking soda, cinnamon, nutmeg, ginger, cloves, salt and baking powder. Add to pumpkin mixture and blend thoroughly. Pour into 2 greased 9x5x3 inch loaf pans. Bake in a 350o oven for 1 1/2 hours. YIELD: 2 loaves.


CHERRY MUFFINS

12 September, 2015rodster385Comments (0)

CHERRY MUFFINS

Directions
INGREDIENTS
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs (separated)
1 cup flour
1/4 teaspoon baking powder
2 tablespoons maraschino cherry juice
Maraschino cherries, drained
Finely ground pecans
Pecan halves
Powdered sugar

METHOD
Cream well the butter and sugars. Add well beaten egg yolks, flour, baking powder, cherry juice and beaten egg whites. Grease muffin tins and sprinkle with finely ground pecans. Put one teaspoon dough, then a whole cherry, then another teaspoon of dough in muffin tins. Sprinkle finely ground pecans on top and place a pecan half on top of each muffin. Bake at 400 degrees F for 10 minutes. Remove from muffin tins. Sprinkle with powdered sugar. Watch closely while baking since these can burn easily. The muffins can be kept in tins or frozen. If you use small muffin tins, use about 3/4 teaspoon of batter instead of 1 teaspoon.


PECAN BLUEBERRY MUFFINS

12 September, 2015rodster385Comments (0)

PECAN BLUEBERRY MUFFINS

Directions
INGREDIENTS
1 cup chopped pecans
3 cups unbleached flour
1 cup whole wheat flour
2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
4 eggs
1 cup milk
1 cup heavy cream
1 cup oil
1 package (14 ounces) frozen blueberries

METHOD
Stir together flours, sugar, baking powder and salt. Add eggs, milk, cream and oil, stirring gently until moist. Fold in berries and pecans and spoon batter into muffin cups. Sprinkle crumble on top of muffins. Bake for 20 minutes at 375 degrees F, until golden.
Crumble:
1/4 cup whole wheat flour
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup butter
3/4 cup chopped pecans
Combine flour, sugars and butter. Cut in butter until mixture is the size of peas. Stir in pecans. Sprinkle crumble on top of muffins.


BUTTER PECAN MUFFINS

12 September, 2015rodster385Comments (0)

BUTTER PECAN MUFFINS

Directions
INGREDIENTS
1 1/2 cups self rising flour 1 cup chopped pecans 1/2 cup brown sugar 1 egg 3/4 cup milk 1/4 cup butter or margarine, melted 1 teaspoon vanilla

METHOD
Combine flour, pecans and brown sugar in a mixing bowl; set aside. Mix together egg, milk, butter and vanilla; add all at once to flour mixture. Stir only until dry ingredients are moistened. Spoon into greased muffin pan, filling 2/3 full. Bake at 400ยบ for 15 minutes or until golden brown. YIELD: 10 muffins.

NOTE
Servings: 10 Muffins A not-too-sweet muffin that can be used in place of corn muffins. Delicious!


SOUTHERN CRESCENTS

12 September, 2015rodster385Comments (0)

SOUTHERN CRESCENTS

Directions
INGREDIENTS
1 cup butter or margarine 8 ounces cream cheese, softened 2 cups flour One-fourth teaspoon salt Three-fourths cup finely chopped pecans 1 teaspoon nutmeg One and one-half teaspoons cinnamon

METHOD
Preheat oven to 350 degrees. Combine butter and cream cheese. Mix until well blended. Combine flour and salt. Add to cheese mixture and mix well. Roll dough into eight balls and wrap each in plastic wrap. Chill at least two hours. Roll each chilled ball into an eight-inch circle on lightly floured wax paper or countertop. Cut into eight wedges. Combine pecans, sugar, nutmeg and cinnamon. Sprinkle one-fourth teaspoon of spice/nut mixture over each wedge. Starting at wide edge of dough, roll up each wedge. Shape ends toward each other forming a crescent. Place point side down on ungreased cookie sheet. Bake for 12 minutes or until golden brown.

NOTE
Servings: 64 Crescents


MEXICAN PECAN CORN BREAD

12 September, 2015rodster385Comments (0)

MEXICAN PECAN CORN BREAD

Directions
INGREDIENTS
4 large eggs 16 ounces sour cream 1 cup vegetable oil 16 ounces cream style corn 3 cups yellow cornmeal 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/3 cup green bell peppers, chopped 3 jalapeno peppers, seeded and chopped 2 cups sharp cheddar cheese, shredded 2 cups Texas pecans, chopped

METHOD
Beat eggs and mix with sour cream, oil and corn. Combine cornmeal, baking powder, baking soda, salt, bell peppers, jalapeno peppers, cheese and pecans. Stir to mix. Add to creamed mixture and blend until well-combined. Pour half of batter into each of two 9x5 inch loaf pans. Bake in 350 degree oven about 50 minutes until tested done.


NOTE
Servings: 2 Loaves