Coffee Pecan Biscuits
½ cup pecans
2 tsp dry instant coffee
1 tsp hot water
1 ¼ cups self rising flour
1 1/4 cups butter
1 egg yolk
2 tsp cold water
¾ cup pecans, extra
Coffee Icing
1 1 /2 cups powdered sugar
2 tsp soft butter
1 tsp dry instant coffee
3 tsp hot water
1. Blend or process nuts
until fine. Dissolve coffee
in hot water in cup; cool.
Sift flow and sugar into
bowl, rub in butter. Stir in
nuts, egg yolk, coffee
mixture and enough cold
water to make soft dough.
Turn dough onto lightly
floured surface, knead
lightly until smooth, cover,
refrigerate for 30 minutes.
2. Roll rounded teaspoons of
mixture into balls, place
onto greased oven trays,
allowing room between
biscuits, flatten slightly.
3. Bake in moderate oven for
about 15 minutes or until
lightly browned. Lift
biscuits onto wire rack to
cool. Spread biscuits with
coffee icing, top with extra
nuts.
Coffee Icing: Sift powdered
sugar into bowl, stir in
butter and combined coffee
and water. Add a little more
hot water, if necessary, to
make spreadable.
Pecan Soup Recipe
1 cup chopped pecans
1 cup of milk
½ cup of breadcrumbs
2 Tbsp of flour
2 Tbsp of butter
3 cups of vegetable stock
¼ tsp of mace
1/3 cup of light cream
¼ cup of chopped parsley
Salt and pepper
1. First add pecans, milk,
breadcrumbs, and flour in
saucepan. Bring to boil,
stirring constantly. Remove
immediately from flame.
2. Melt the butter and stir
in the milk mixture.
3. Blend in the stock and
mace.
4. Bring to boil and
immediately lower the flame
and simmer gently
approxiamately 5 minutes.
4. Add the cream, salt, and
pepper. Pour into individual
serving bowls and garnish
each with parsley. Best when
served hot!
Crusty Pecan Pie
1 cup corn syrup (light or
dark)
½ cup sugar
2 Tbsp margarine
3 eggs
1 tsp vanilla
1 Tbsp sugar
1 Tbsp flour
1/8 tsp salt
1 cup chopped pecans
1 unbaked 9 inch pastry
shell
Boil for one minute the
sugar, corn syrup and
margarine. Beat eggs
slightly, add hot syrup.
Beating until well mixed,
add vanilla. Separately, mix
flour and one tablespoon of
sugar together; put in
bottom of unbaked pie crust.
Pour in filling; top with
pecans. Bake in preheated
oven at 425 degrees for 10
minutes; reduce heat to 350
degrees for 25 minutes or
until firm in center.
Sugar Free Pecan
Pie
1/3 cup of water
2/3 cup of granular fructose
2 (8oz packages) of sugar
free vanilla pudding (not
instant)
¾ cup evaporated skim milk
2 extra large eggs
¼ cup chopped pecans
½ cup Grape-Nuts cereal
1 unbaked 9 inch pie shell
1. Preheat oven 350 degrees.
2. Combine water and
fructose and simmer over low
heat 5 minutes, then cool.
3. Mid dry pudding into
fructose mixture. Add skim
milk and eggs and blend
well.
4. Pour into pie shell and
sprinkle pecans and
Grape-Nuts on top.
5. Bake for 30 minutes,
until top is firm. Cool 3
hours before slicing. |
Maple Butter Pecan Ice
Cream
¾ cup of pecans
1 Tbsp unsalted butter
2 cups of heavy cream
½ cup milk
¾ cup pure maple syrup
1/8 tsp of salt
3 large egg yolks
½ tsp maple Flavoring
1. Chop Pecans
2. Toast pecans in melted
butter in skillet about 5
minutes.
3. Cool and chill in a
sealed plastic bag
4. Bring cream, milk, maple
syrup, and salt just to a
boil.
5. In a bowl beat egg yolks
until smooth.
6. Add hot cream mixture to
yolks in a slow stream
whisking and pour into pan.
7. Cook over moderately low
heat stirring constantly to
170 degrees.
8. Pour through strainer and
cool.
9. Stir in maple flavoring
10. Chill covered with
plastic wrap at least 3
hours and up to 1 day.
11. Transfer to a bowl and
stir in pecans.
12. Put in freezer to
harden.
Pecan Crusted Chicken Salad
1 cup creamy garlic salad
dressing
1 cup finely chopped pecans
4 skinless, boneless chicken
breast halves
1 head of romaine lettuce
leaves, torn into ½ inch
wide strips
1 (15oz) can mandarin
oranges, drained
1 cup dried cranberries
4 oz blue cheese, crumbled
½ cup Ranch dressing
1. Preheat oven to 400
Degrees
2. Place the creamy garlic
dressing and pecans in
separate bowls. Dip each
chicken breast in the
dressing then in the pecans
to coat. Arrange chicken on
a baking dish.
3. Bake chicken 25 minutes
in the preheated oven, until
juices run clear. Cool
slightly, and cut into
strips
4. On serving plates,
arrange equal amounts of
lettuce, mandarin oranges,
cranberries, and blue
cheese. Top with equal
amounts chicken, and serve
with Ranch Dressing.
Pecan Crusted
Tilapia
½ cup chopped pecans
½ cup breadcrumbs
¼ cup flour
½ cup reduced fat milk
1 egg (or ¼ cup of egg
substitute)
1 1 /2 pounds of tilapia
filets
1 tsp seasoned salt
¼ cup canola oil
1. Chop pecans finely (like
coarse breadcrumbs); combine
with breadcrumbs in medium
bowl. Place flour in second
medium bowl. Blend milk and
egg together in third medium
bowl.
2. Preheat large sauté pan
on medium 1-2 minutes.
Sprinkle both sides of fish
with seasoned salt.
3. Dip filets in flour
(coating both sides) then
dip in to egg mixture
(allowing excess to drip
off). Finally, dip into
pecan mixture. Wash hands.
4. Place oil in pan; swirl
to coat. Add fish (wash
hands) and cook 2-3 minutes
on each side or until
golden. Serve hot.
Texas Pecan Stuffed
Jalapenos
8 Fresh Jalapenos
8oz Cream Cheese
¼ cup Brown Sugar
4 Bacon Slices
¾ cup chopped pecans
1. Slice Jalapenos
lengthwise and remove seeds
2. Combine cream cheese and
pecans
3. Place jalapeno halves on
pan and fill them with cream
cheese.
4. Place brown sugar on a
plate
5. Cut Bacon slices in
fourths and dip in brown
sugar.
6. Wrap bacon slices around
each jalapeno.
7. Sprinkle additional
chopped pecans on top of
bacon wrapped jalapenos
before baking.
8. Bake at 450 degrees until
bacon is browned or grill
outdoors.
Banana Pecan
Homemade Ice Cream
6 Egg Yolks
1 ½ cups of sugar
2 tsp of vanilla
2 cans of Pet Milk
2 cups of chopped pecans
4 ripe bananas cut up and
mashed
1. Combine egg yolks, Pet
Milk, Sugar, and vanilla.
Stir until well mixed.
2. Mash bananas and stir
pecans in bananas.
3. Combine banana mixture
and liquid mixture. Stir
Well.
4. Put in ice cream freezer
and fill with milk to fill
line on freezer.
5. Freeze and enjoy. |
