Tag Archives: pecan

Ham Pecan Pinwheels

I love appetizers and this is one of the best roll-ups I’ve tried in a while!

I got this recipe from a friend who got it from Taste of Home, my favorite cook book!  I’m so glad she shared this tasty recipe.   I served these at my daughter’s birthday party, at her request.  She is a garlic lover and loves these pinwheels.

pinwheels

Ham Pecan Pinwheels

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced
  • 1 cup chopped pecans
  • 8 to 10 slices deli ham
  • 1 package tortillas (I used lower carb tortillas)

In a bowl, beat cream cheese, mayonnaise and garlic until smooth. Stir in pecans. Spread about 3 tablespoonfuls on tortilla, add a ham slice.

Roll up tightly; cover and refrigerate for at least 2 hours.  Cut into bite-size rounds.  Yield:  several dozen depending on how wide you cut them.  🙂

*I used Mission Carb Balance tortillas to reduce the carbs.

. . .

My daughter is loving photography.

In fact, I’m having to hunt for my camera lately.

She loves taking pictures out doors.

She caught her cat posing one day and snapped a quick shot.

She loves the vintage sepia look.

. . .

Today I’m linking to

Glazed Applesauce Pecan Snack Cake (no eggs)

Being blessed with several containers of applesauce,

I went in search of an easy applesauce cake or bread recipe.

I’m all about easy and quick recipes.

I like to know there’s something yummy baking in the oven

while I’m surfing the web or working on my

ever-growing pile of laundry,

but I don’t want to spend a lot of time

on a recipe with tons of ingredients that I probably

don’t have anyway.

Yesterday the girls and my hubby went sledding (again!)

and so I decided to use up some of the applesauce

I’d been blessed with. I thought it’d be nice to

come home to a cozy warm house smelling of sugar and cinnamon.

I found an easy  recipe and  tweaked it according to my preferences.

The result was wonderful!

(That’s right – no eggs!)

Quick. Simple. Easy.

Here’s my version.  Make it soon!

Glazed Applesauce Pecan Snack Cake

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

1 teaspoon baking soda

1 cup unsweetened applesauce

pecan pieces, optional

Preheat oven to 350º.   Grease and flour a 9 inch square baking dish.  In a medium mixing bowl, combine flour, cinnamon, and salt.  Set aside.

In a large bowl or with a stand mixer, cream butter and sugar until light and fluffy.  Dissolve baking soda into applesauce and mix into creamed butter.  Add flour mixture. Mix until smooth.

Pour batter into prepared dish.  Sprinkle pecan pieces over cake batter.  Bake at 350º for 30 -40 minutes or until a toothpick inserted into center of cake comes out clean.

Glaze:

1 cup powdered sugar

1 T milk

2 T melted butter

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Mix together and drizzle over slightly cooled cake.

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CLICK  FOR PRINTABLE RECIPE

National Pie Day – January 23rd

In honor of National Pie Day…check out these easy,

yet delicious pie recipes.

 

Chocolate Fudge Pie

 Printable Recipe

.

Aunt Mary’s Chess Pie

Printable Recipe

.

 

Southern Pecan Pie

Printable Recipe

Top Recipes of 2009

This past year I’ve tried to become more faithful to blogging. 

I just want to say Thanks to all who’ve posted a comment, sent an email, or just stopped by to look at my little spot on the web.   I hope you’ve enjoyed your time spent here.

Happy New Year!

…oOOo……oOOo……oOOo……oOOo……oOOo……oOOo…

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Now I’d like to share the top recipes of 2009.

Coming in at #1 is…

.

Low Carb Deep Fried Cauliflower

Everyone’s wanting to know how to cook venison…OR mention the word bacon in a post and get all kinds of results!

 

Grilled Bacon Wrapped Deer Tenderloin

Not far behind is

Beefy Rotel Cheese Dip

.

then…

Low Carb Peanut Butter Cookies

 

and finally some Southern Low Carb deliciousness…

Skillet Fried Cabbage with Bacon

 

Looks like Southern Style and Low Carb wins this past year!

Stay tuned for more great recipes coming up this week.  I’ll be sharing a killer Pecan Pie Bar Recipe and how to make great  Buttermilk Biscuits!

Another Brownie Recipe

brownie-stack

Honest, that’s the title of this recipe.  I considered calling it Easy One Bowl Brownies, but decided to go with what I wrote down on the card.  This is another from my vintage recipe collection.

This recipe is very forgiving and I have made substitutions in the past with great results.

Another Brownie Recipe
 
1 stick butter, melted ( I have used 1/2 cup oil or 1/2 cup applesauce)
5 T cocoa ( I used 2 squares unsweetened baking chocolate)
2 eggs
3/4 c flour
1 cup sugar (I added 1/2 cup brown sugar)
1/2 cup pecan pieces, optional

Mix all together.  Pour into 7 x11 dish for thicker brownies. 

Bake at 350 for 20-25 minutes.

brownies

Coconut Pecan Frosting

pecanfrost1

I don’t usually care for German Chocolate Cake

with Coconut Pecan Frosting.  I’m not sure what it is.  I love chocolate cake and I love the Coconut Pecan Frosting, but the two together have never impressed me.  I’ve really tried to like it…what is there not to like?

So, having all the ingredients on hand and wanting to try a new-to-me recipe, I decided to use that chocolate cake mix that I had picked up on sale and top it with a delicious homemade Coconut Pecan Frosting.  I skipped the ton of cookbooks that I have and immediately Googled for the recipe.

Here’s the “traditional” recipe.

Coconut Pecan Frosting

  • 1 cup sugar
  • 1 cup evaporated milk, half-and-half, or heavy cream
  • 3 large egg yolks
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces
  • 1 1/3 cups flaked sweetened dried coconut
  • 1 1/3 cups chopped pecans

Combine sugar, milk, egg yolks, and butter in a medium saucepan. Cook, stirring constantly, over medium heat until the mixture is thickened and bubbling gently around the edges. Reduce the heat to low and cook, stirring for 1 to 2 minutes more. Remove from heat and stir in the coconut and pecans. Let cool until spreadable. This keeps, refrigerated, for about 1 week. Soften before using.  The only change I made was to use 1/2 cup evaporated milk and 1/2 cup heavy cream.

The frosting turned out to be delicious, the cake was another thing…drier than usual.  Most everyone was eating the frosting and tossing the cake!  So that’s a mistake I hope to never make again. 

I’d like to make the Coconut Pecan Frosting again, but top a different cake.  Maybe a Fresh Apple Cake…or a Piña Colada Cake…or a yummy Sour Cream Pound Cake.  Maybe I could use the  Old Fashioned Chocolate Cake recipe.  

The options are endless!   What do you think?

Southern Pecan Pie

brooklynspiesmall21

I have a young daughter that is an aspiring chef.

She is only 11 but loves Martha Stewart and is always ready to help out in the kitchen.  She loves to peel, chop, flip, scrape, mix… and lick the bowl.  Whether it be making cucumber salad or baking a pie, my youngest is always ready.

A few weekends ago, my oldest daughter was visiting friends so B (also for Bossy) decided she wanted to bake a pie with a homemade crust.  We had all the ingredients, so I loaded Martha on the laptop and took her to the kitchen with us.  The pecan crop has been abundant in our area this year so we decided the pie would be Southern Pecan Pie.  I discovered my glass pie dish was left at Mom’s house at Thanksgiving, so we ran to the store and picked up some foil pie plates and some more sugar.

Back home we got all of our ingredients out and I did the measuring while B started putting the crust ingredients into the food processor.  As the crust chilled, we put together our pie ingredients.

We couldn’t wait until it cooled to cut it, so that’s why it’s falling apart in our first picture.  ( I think it even steamed up my camera lens.)  The Southern Pecan Pie was divine!  The filling was light and and the crust flakey.  Well done, my Valentine!

pies1

Southern Pecan Pie

3/4 cup light corn syrup
2/3 cup granulated sugar
1 cup pecan halves
3 large eggs, beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (9-inch) unbaked pie crust

Preheat the oven to 400°F. Combine corn syrup, sugar, beaten eggs, melted butter, vanilla and salt in a large bowl; mix well. Stir in pecan halves. Pour into prepared pie crust and bake for 10 minutes. Lower oven temperature to 350°F and bake an additional 35 minutes, or until a knife comes out clean when inserted into the center of pie.  Cool on wire rack before slicing, if you can.

Pate Brisee (the French version of classic pie or tart pastry, courtesy of Martha Stewart)

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.

· 2 1/2 cups all-purpose flour
· 1 teaspoon salt
· 1 teaspoon sugar
· 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
· 1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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