PECAN BREAD
I like to have this bread on hand most of the time. It is delicious for morning toast, adding only berry jams and jellies, and great as the base for French toast. Though the recipe looks long, it is actually very simple to make.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the warm milk, honey and oil. Combine the flours, salt and pepper if desired; add 1-1/2 cups to yeast mixture. Beat on medium speed for 3 minutes. Stir in pecans and remaining flour mixture to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Sprinkle cornmeal over a greased baking sheet. Punch dough down. Shape into a round loaf; place on prepared baking sheet. Cover and let rise until doubled, about 30 minutes., Brush milk over loaf. Bake at 350° for 45-50 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 129 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED PECANS
Steps:
- Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups pecans, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towels.
PEPERONATA
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
- Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
- Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.
PEAR AND CANTALOUPE MOSTARDA
Use this pear and cantaloupe mostarda to add a fruity sweetness to roasted meats and pork.
Categories Condiment/Spread Cantaloupe Pear Summer House & Garden
Yield Makes about 4 pints
Number Of Ingredients 6
Steps:
- Peel enough cantaloupe rind (leaving about 1/4" of the flesh) to yield 2 pounds. Cut into 3/4" squares, cover with cold salted water (1/4 cup salt to 1 quart water) and leave overnight. The next day drain the rind and place in a preserving kettle with the pears. Cover with fresh water and cook over medium heat 1/2 hour. Drain. Bring sugar, mustard and water to a boil in the preserving kettle. Add the drained fruit and the garlic cloves. (Impale the garlic cloves on toothpicks. They will be discarded later and are much easier to remove.) Cook over medium heat for 2 1/2 hours or until the cantaloupe rind is translucent and the juices syrupy. Discard the garlic, spoon the fruit and syrup into hot, sterilized preserving jars, cover and seal.
PECAN BRITTLE
This is a favorite of my family. I love making this candy for Christmas.-Fern Newsom, Dubach, Louisiana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1 pound.
Number Of Ingredients 6
Steps:
- Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. , In a 2-qt. microwave-safe glass dish, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes or until a candy thermometer reads 238° (soft-ball stage). , Add pecans. Microwave for 4 minutes or until a candy thermometer reads 300° (hard-crack stage). Mixture will be very hot. Vigorously stir in the baking soda, vanilla and remaining butter until blended. , Quickly pour into prepared pan; spread with a metal spatula as thin as possible. Cool completely; break into pieces. Store in an airtight container with waxed paper between layers.
Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 90mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
OLD-FASHIONED ROASTED PECANS
My ex-mother-in-law lives in the South and has lots of pecan trees. She sends me bags of shelled pecans every year for Christmas. I found out how they make the roasted pecans at the fair. Even though they use big roasters, these turn out just as great.
Provided by Patricia K
Categories Appetizers and Snacks Nuts and Seeds
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
- Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
- Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 17.5 g, Fat 24.1 g, Fiber 3.4 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 79.7 mg, Sugar 13.9 g
PECAN ORANGE BREAD - T-R-L
Pockets of cream cheese await inside this sugar-crusted pull-apart bread. Made with refrigerated biscuits.
Provided by Nana Lee
Categories Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Lightly grease a Bundt pan.
- Combine first 3 ingredients in a small bowl and set aside.
- Separate biscuit dough into individual biscuits and gently separate the biscuits in half.
- Place a cream cheese square between the two halves, pinch sides to seal each back together.
- Dip in melted butter, and dredge in reserved sugar mixture.
- Stand biscuits on edge in prepared bundt pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture.
- Bake for 45 minutes or until golden.
- Immediately invert onto a serving plate.
- ORANGE GLAZE:.
- Combine powdered sugar and orange juice, stir well.
- Drizzle over warm bread.
- Serve immediately.
Nutrition Facts : Calories 688.5, Fat 42.6, SaturatedFat 19.6, Cholesterol 82.9, Sodium 824.8, Carbohydrate 73.1, Fiber 1.4, Sugar 50.7, Protein 7.1
MANGO-PECAN BREAD
Make and share this Mango-Pecan Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Tip: because mangos are so fibrous, the best way to mash them is to pulse in a food processor; aim for a texture that resembles cottage cheese.
- Preheat oven to 350°; coat a 9 x 5 x 3 inch baking pan with nonstick oil-and-flour baking spray; set aside.
- Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together in a big bowl.
- Add in the pecans and raisins; toss well; then make a well in the middle of the dry ingredients.
- Combine the mashed mango, eggs, oil, and vanilla in a bowl; pour into the well in the dry ingredients and mix only enough to combine; the batter should be lumpy.
- Scoop the batter into the prepared pan; spreading to the corners; bake in the lower third of the oven for 50-55 minutes or until the bread begins to pull from the sides of the pan and cake tester comes out clean.
- Cool bread in the pan on a wire rack for 10 minutes, then loosen around the edge with a small thin-blade spatula and turn out.
- Cool the bread right side up to room temperature before cutting.
Nutrition Facts : Calories 381.7, Fat 20.1, SaturatedFat 2.5, Cholesterol 42.3, Sodium 159.9, Carbohydrate 47, Fiber 2.5, Sugar 22.4, Protein 5.5
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