Fantastic fall (or anytime) biscuit to have with supper, or on its own for a great snack.
12-16 biscuits
2 c flour 1/2 c butter, cut into pieces
1/4 c sugar 1/3 c pecans, chopped & toasted
4 tsp baking powder 2/3 c pumpkin, mashed if fresh cooked, puree if canned
1/2 tsp salt 1/3 c half & half
1/2 tsp each cinnamon & nutmeg
Sift together flour, sugar, powder, salt, cinnamon & nutmeg
Cut butter into flour mixture until it resembles small peas.
Stir in pecans
In a glass measuring cup, combine pumpkin & half n half.
Stir into flour mixture, dough should be stiff
Turn dough onto lightly floured surface; knead several times.
If too wet, add some flour.
Pat dough into 1/2" thickness, cut out with a 2" cutter.
Place biscuits on lightly greased baking sheets, about 1" apart
Bake at 400 for 12-15 minutes or until golden brown.
Serve hot with butter & honey!!
Showing posts with label pecans. Show all posts
Showing posts with label pecans. Show all posts
27 March 2010
Glazed Cranberry Orange Loaves
I love to make this recipe in my 4 mini loaf pan from Pampered Chef, but you could make it in two reg. glass bread dishes too. These are fabulous any time of year, but make fantastic gifts to give to a hostess, neighbor, mailman, etc over the Thanksgiving-Christmas holidays.
3 c flour 1 orange
1 1/4 c sugar 2 eggs
1/2 tsp salt 1 1/4 c milk
1 Tbs baking powder 1 c dried cranberries
1/2 c pecans, chopped GLAZE:
3/4 c butter, melted 1/2 c 10x sugar
1 Tbs milk
Preheat oven to 350
Spray loaf pans of choice, set aside
Combine flour, sugar, salt, powder, & chopped pecans
In seperate bowl, combine melted butter, 1 Tbs orange zest, 1/4 c fresh juice, eggs, & milk with whisk
Add butter mix to flour, just until moist, do NOT overmix.
Gently stir cranberries into batter.
Fill each loaf pan with batter, topping with additional pecan halves
Bake 40-45 minutes or until done. Cool 5 minutes
Loosen sides of loaves & turn out onto wire racks.
For glaze, mix 10x & milk until smooth, drizzle evenly over cooled loaves.
3 c flour 1 orange
1 1/4 c sugar 2 eggs
1/2 tsp salt 1 1/4 c milk
1 Tbs baking powder 1 c dried cranberries
1/2 c pecans, chopped GLAZE:
3/4 c butter, melted 1/2 c 10x sugar
1 Tbs milk
Preheat oven to 350
Spray loaf pans of choice, set aside
Combine flour, sugar, salt, powder, & chopped pecans
In seperate bowl, combine melted butter, 1 Tbs orange zest, 1/4 c fresh juice, eggs, & milk with whisk
Add butter mix to flour, just until moist, do NOT overmix.
Gently stir cranberries into batter.
Fill each loaf pan with batter, topping with additional pecan halves
Bake 40-45 minutes or until done. Cool 5 minutes
Loosen sides of loaves & turn out onto wire racks.
For glaze, mix 10x & milk until smooth, drizzle evenly over cooled loaves.
Sweet Potatoes with Maple Ginger Cream
I happen to love sweet potatoes, and the family as a whole loves maple...thus its a match made in heaven...everyone gets a little of what they love!
serves 4
3 med sweet potatoes
1/2 c sour cream
2 Tbs maple syrup
1/4 tsp salt
1/4 tsp ground ginger
1/4 c chopped pecans, toasted
Pierce sweet potatoes several times with a fork, place on baking sheet.
Bake at 375 for 1 hr or until soft
While potatoes are baking, stir together sour cream & next three ingredients.
Spoon over split open baked potatoes, sprinkle with pecans!
Simple, yummy, something everyone can enjoy!
serves 4
3 med sweet potatoes
1/2 c sour cream
2 Tbs maple syrup
1/4 tsp salt
1/4 tsp ground ginger
1/4 c chopped pecans, toasted
Pierce sweet potatoes several times with a fork, place on baking sheet.
Bake at 375 for 1 hr or until soft
While potatoes are baking, stir together sour cream & next three ingredients.
Spoon over split open baked potatoes, sprinkle with pecans!
Simple, yummy, something everyone can enjoy!
25 March 2010
Walnut Toffee
This recipe also came from my gma. She made this every Christmas (along with at least a dozen other fun treats stored in tins in the garage for easy snitching!)...but shhhhhh...we don't want to tell her that is how the tins emptied so fast!!
1 c butter 3 Tbs water
1 c sugar 1 1/2 c chopped walnuts (or pecans if you like them better)
1 Tbs cornsyrup 1 (6oz) pgk chocolate chips (melted)
Butter a 9" square pan.
Melt butter in 2 qt saucepan. Stir in sugar gradually.
Add syrup & water; cook over med heat, stirring occassionally to 290 degrees on a candy thermometer
Add 1 c nuts, cook 3 minutes more, stirring constantly.
Pour into prepared pan.
When cool & hardened, pour 1/2 melted chocolate on top, toss in the fridge to harden, then flip out of pan, coating the opposite side with the remaining chocolate, sprinkling the remaining nuts on the wet chocolate.
Cool till all is hardened, then ENJOY!!
1 c butter 3 Tbs water
1 c sugar 1 1/2 c chopped walnuts (or pecans if you like them better)
1 Tbs cornsyrup 1 (6oz) pgk chocolate chips (melted)
Butter a 9" square pan.
Melt butter in 2 qt saucepan. Stir in sugar gradually.
Add syrup & water; cook over med heat, stirring occassionally to 290 degrees on a candy thermometer
Add 1 c nuts, cook 3 minutes more, stirring constantly.
Pour into prepared pan.
When cool & hardened, pour 1/2 melted chocolate on top, toss in the fridge to harden, then flip out of pan, coating the opposite side with the remaining chocolate, sprinkling the remaining nuts on the wet chocolate.
Cool till all is hardened, then ENJOY!!
Chocolate Turtle Cheesecake Bars
This looks insanely delicious in the magazine photo (recipe taken from the spring 2009 Foods & Family mag. from kraft foods)...it is really easy to make up, delicious to eat, just one catch that I found after making it...the caramel made it really hard to cut through the crust...not sure if you could add a little more milk to it to make it softer or if it would be better to use the caramel topping from Smuckers in pace of what they call for...up to you what you try. Our crew inhaled it, harder crust & all...
1 1/2 c crushed Nilla Wafers (about half a box)
3/4 c Pecans, chopped
1/4 c butter, melted
32 Kraft caramels
3 Tbs milk
4 pkg (8oz) Philadelphia cream cheese, softened
1 c sugar
1 c sour cream
4 eggs
1 pkg (8 squares) Baker's Semi-Sweet chocolate, divided (we used wilburs wafers instead)
Heat oven to 300.
Mix wafer crumbs, 1/2 c nuts & the melted butter (I used my processor to get the nuts & wafers chopped up). Press onto bottom of 13x9 baking dish.
Microwave caramels & milk on MEDIUM 4-5 min. until caramels are melted & mixture is blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended
Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
Bake 45-50 minutes (mine took an additional 15 min. so use time as a guide, but watch your cake to make sure you cook as long as it needs for your oven). The center is to be almost set (not much jiggling, but a little).
Refrigerate 4 hours (or overnight). Sprinkle remaing nuts over top just before serving, melt remaining chocolate & drizzle over cheesecake.
I left off the last part of this because, well, I forgot! It was yummy, but like I said above, I might try again but use the Smuckers Caramel topping instead of the milk/caramel mix to see if it remains softer so you can easiy get a piece of crust with the cheesecake. They do add in that if you want it to be "lighter" you can use the Neufchatel Cheese in place of full fat cream cheese, and reduced fat or light sour cream...if you do these things, you can cut off 60 calories & 8 g of fat per serving...I did 2 blocks reg. cream cheese and 2 blocks of the lighter, the cake came out really nice, not too heavy but not too light either.
If you try this & use a different caramel or ingred. let me know how it comes out! This does say it should make 16 servings...I got 15 with 3 rows cut into 5 pieces each row...this was generous, but not too big.
1 1/2 c crushed Nilla Wafers (about half a box)
3/4 c Pecans, chopped
1/4 c butter, melted
32 Kraft caramels
3 Tbs milk
4 pkg (8oz) Philadelphia cream cheese, softened
1 c sugar
1 c sour cream
4 eggs
1 pkg (8 squares) Baker's Semi-Sweet chocolate, divided (we used wilburs wafers instead)
Heat oven to 300.
Mix wafer crumbs, 1/2 c nuts & the melted butter (I used my processor to get the nuts & wafers chopped up). Press onto bottom of 13x9 baking dish.
Microwave caramels & milk on MEDIUM 4-5 min. until caramels are melted & mixture is blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended
Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
Bake 45-50 minutes (mine took an additional 15 min. so use time as a guide, but watch your cake to make sure you cook as long as it needs for your oven). The center is to be almost set (not much jiggling, but a little).
Refrigerate 4 hours (or overnight). Sprinkle remaing nuts over top just before serving, melt remaining chocolate & drizzle over cheesecake.
I left off the last part of this because, well, I forgot! It was yummy, but like I said above, I might try again but use the Smuckers Caramel topping instead of the milk/caramel mix to see if it remains softer so you can easiy get a piece of crust with the cheesecake. They do add in that if you want it to be "lighter" you can use the Neufchatel Cheese in place of full fat cream cheese, and reduced fat or light sour cream...if you do these things, you can cut off 60 calories & 8 g of fat per serving...I did 2 blocks reg. cream cheese and 2 blocks of the lighter, the cake came out really nice, not too heavy but not too light either.
If you try this & use a different caramel or ingred. let me know how it comes out! This does say it should make 16 servings...I got 15 with 3 rows cut into 5 pieces each row...this was generous, but not too big.
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