Acorn Squash Soup
Yield 6 servings
Cook a fresh acorn squash by cutting it in half, taking out the seeds, and putting both halves cut side down on a cookie sheet and baking at 350 for about 35 minutes depending on the size of the squash. Acorn squash is hard to overcook. We love extra flavors, so I used 1/2 teaspoon each of curry powder, ginger powder, cumin, and paprika. I didn't use bacon and don't think it's necessary.
Ingredients
• 1 small onion
• 1/4 cup chopped celery
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dill weed
• 1/4 teaspoon curry powder
• dash cayenne pepper
• 2 cups chicken broth
• 1 (12 ounce) can evaporated milk
• 3 cups mashed cooked acorn squash
• salt and pepper to taste
• 5 bacon strips, cooked and crumbled
Directions
In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.
Organic Chocolate Chip/Coconut/Fig Granola Bars
1 c. peanut butter,
1/2 c. butter
2 tsp. vanilla,
1/2 c. sugar
12 dried figs cut small,
2 tbsp fruit juice
1 egg
3-1/2 c. oatmeal,
1 c. coconut flakes,
a few good shakes of cinnamon.
12 oz bag mini chocolate chips.
add butter, peanut butter, vanilla to pyrex bowl: melt in microwave.. Grind 2 cups of oatmeal and sugar fine in food processer. Add melted mixture. Pulse until oatmeal is absorbed: dump into mixing bowl.
cut figs: grind in food processor w. water and egg. Add remaining oatmeal, coconut, and cinnamon, pulse until crumbly.
Add fig/ coarse oatmeal mixture to fine ground oatmeal mixture already in bowl. Add 8 oz chocolate chips and mix w wooden spoon.
spray two 9 x 13 brownie pans w. oil. dump 1/2 mixture in each pan. Spread w. wooden spoon to evenly coat bottom of each pan. Place large pc. wax paper size of pan over mixture and press into the pan evenly.
Bake 350 oven 25 minutes; allow to cool 2-3 hrs and cut into bars.
Fig Newtons (Homemade)
• Prep Time: 1 1/2 hrs
• Total Time: 2 hrs
• Serves: 1
About This Recipe
"Make your own version of these tasty cake/cookies"
Ingredients
• 1 lb dried figs or 2 lbs fresh figs
• 1 cup sugar
• 1 cup water ( 1 c. for dried figs, 1/2 c. for fresh)
• 1/2 cup butter, room temp
• 1 cup sugar
• 1 large eggs
• 1 tablespoon cream or 1 tablespoon milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 3/4 cups flour
Directions
1. Dice figs, soak in water 1 hour.
2. Add sugar & cook on medium heat until of thin jam consistency.
3. Beat sugar, butter, egg, milk & vanilla until well blended.
4. Add dry ingredients.
5. Mix well and refrigerate for 1 hour.
6. Place 1/2 on well floured dough cloth; knead about 6 times.
7. Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
8. Roll remaining dough, cover figs. Cook at 350° for 30 minutes.
9. Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.
Spiced Pecans
Preparation time: 5 minutes
Baking time: 20 minutes
1 stick (1/2 cup) butter
2 teaspoons ground cumin
3/4 teaspoon ground red pepper
2 (12-ounce) packages (8 cups) pecan halves
2 tablespoons granulated sugar
3/4 teaspoon salt
Melt butter in a large saucepan; stir in cumin and red pepper, and cook 1 minute. Remove from heat; add pecans, sugar, and salt, stirring to coat.
Spread pecans in a single layer in 2 (15- x 10-inch) jellyroll pans.
Bake at 300° for 20 minutes, stirring occasionally. Cool and store in an airtight container. Makes 8 cups.
Debbie's Spiced Pecans
4 cups pecan halves
1/4 cup butter, melted
1/2 teaspoon tabasco sauce
1 teaspoon worcestershire sauce
1 tablespoon garlic salt
Preheat oven to 325:F. Mix all ingredients and spread on cookie sheet. Bake 20 - 30 minutes, stirring once or twice. Drain on brown paper bag.
Cajun Spiced Pecans
2 tb Unsalted butter
3 c Pecan halves
1/2 c Light brown sugar
1 t Paprika
2 ts Powdered Chile
1 tb Ground cumin
1/4 c Cider vinegar
Salt
Preheat oven to 375 F. Melt butter over medium heat in a large skillet. Add the pecans and saute until lightly browned, about 3 minutes. Add the brown sugar and cook until caramelized. Stir in the paprika, chile powder and cumin. Add the vinegar and cook
until all the liquid has evaporated. Season with salt. Spread the pecans on a cookie sheet and bake in an oven until crisp, about 3 to 5 minutes.
HOT PEPPER PECANS
4 Tablespoons butter or margarine
1/4 cup Worcestershire sauce
1 teaspoon hot pepper sauce
4 cups pecan halves
Melt butter or margarine. Add Worcestershire sauce and pepper sauce. Spread pecans on a foil lined baking sheet. Coat with butter mixture. Bake at 250° for 30 minutes or until pecans are toasted and crisp, stirring every 10 minutes. When cooled, store in an airtight container.
SPICY PECANS
2 tablespoons butter
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
dash cumin
2 cups pecan halves and pieces
Preheat oven to 350°F. Melt butter in medium skillet over medium heat. Add chili powder, salt and pepper and stir to blend. Remove from heat. Add pecans and stir to coat. Transfer to rimmed baking sheet. Bake until pecans are golden, about 8
minutes. Cool. Coarsely chop pecans. (Can be made 2 days ahead. Store airtight at room temperature.)
Makes 2 cups.
Hot Pecans (Lee Bailey)
3 cups pecan halves
2 Tbs. margarine, melted
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. ground thyme
1/2 tsp. ground nutmeg
1 tsp. salt
1/2 tsp. freshly ground black pepper
Preheat oven to 350 degrees. Toss all ingredients in a bowl until well coated. Spread pecans out on an ungreased baking sheet and bake for 15 minutes or until fragrant; stir often to prevent burning. Makes 2 cups.
Barbecued Pecans
Best of the Best from Texas
Quail Ridge
2 tablespoons margarine
1/4 cup Worcestershire sauce
1 tablespoon ketchup
2 dashes hot sauce
4 cups pecan halves
salt
Melt margarine in large saucepan. Add Worcestershire sauce, ketchup and hot sauce. Stir in pecans. Spoon into glass baking dish and spread evenly. Toast at 400 degrees about 20 minutes, stirring frequently. Turn out on paper towels and sprinkle with salt.
The Dallas Pecan Cookbook.
Coated Pecans
Bell's Best
Telephone Pioneers, MS Chapter #36
1 egg white
1 cup brown sugar
1 tablespoon flour
1/8 teaspoon salt
1 teaspoon vanilla
2 1/2 cups pecans, or more
Whip egg white and slowly add the brown sugar mixed with flour. Add salt and vanilla flavoring, then fold in pecans. Lay on greased pan and bake at 250 degrees for 45 minutes or less.
Eleanor Johnson
Spiced Nuts
Talk About Good II
Jr. League of Lafayette, LA
1 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
2 tablespoons butter
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 tablespoons water
1 cup pecans, cashews, walnuts, or mixture, toasted
Combine sugar, salt, cinnamon, cloves, nutmeg, butter, vanilla and water in saucepan. Cook stirring constantly, until a small amount dropped into cold water forms a soft ball. Stir in toasted nuts. Remove from heat and stir until no longer glossy. Pour into buttered baking sheet and spread thinly. Cool, and break into pieces.
Toasted Pecans
Classical Southern Cooking - Damon Lee Fowler
1 pound pecan halves
2 tablespoons unsalted butter -- no substitutes
salt -- to taste
Position a rack in the center of the oven, and preheat the oven to 250 degrees F. Spread the pecans on a 9 x 14-inch cake pan and place them on the center rack. Roast, stirring them occasionally (when you think about it - they are forgiving on this point) until they begin to color, about an hour. Don't let them turn dark; the nuts will darken and crisp as they cool, so don't over-roast them.
Take them from the oven, cut the butter in bits, and add it to them. Stir until it has just melted and the pecans are coated. Return them to the oven and toast for about 10 minutes more.
Salt the pecans to taste while they are still hot, toss until they are uniformly coated, and let them cool somewhat before serving. In the winter, they make a welcome snack when they are still toasty warm. Store them in a tightly sealed container, such as a glass jar or tin box with a sealing lid.
Spiced Nuts
America's Best Recipes - Hometown Collection 1993
1 egg white
1 teaspoon water
5 cups pecan halves
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Beat egg white and water at high speed of an electric mixer until foamy. Add pecans, stirring to coat well. Combine sugar, cinnamon, and salt; sprinkle over pecans, stirring to coat well.
Spread in single layer on a lightly greased baking sheet. Bake at 225 degrees for 1 hour, stirring occasionally. Cool completely on baking sheet. Store in an airtight container.
Makes 5 cups.
Dinner on the Ground
Friends for Central Texas Children's Home - Austin, Texas
Buttery Roasted Pecans
From The Best Slow Cooker Cookbook Ever
Make one type of nut or several different variations to give for hostess gifts or serve at parties.
Makes 6 cups
1 stick (4 ounces) butter, cut into pieces
1 1/2 pounds (6 cups) pecan halves
1 teaspoon coarse (kosher) salt
1/4 teaspoon freshly ground pepper
1. In a 3 1/2- or 4-quart electric slow cooker, place the cut-up butter. Heat, uncovered, on the high heat setting 15 to 20 minutes, until the butter is melted. Add the pecans and stir to coat them with the butter.
2. Cover and cook on the high heat setting 1/2 hour. Uncover and cook on high 2 1/2 hours longer, stirring occasionally.
3. Season the nuts with the salt and pepper. Spread the pecans on a foil-lined baking sheet to cool. Store in an airtight container in the refrigerator up to 6 weeks or freeze up to 3 months. Return to room temperature before serving or heat and serve warm.
Variations:
Curried Chili Pecans: Substitute 2 teaspoons Madras curry powder and 1 teaspoon chili powder for the coarse salt.
Hot Spicy Pecans: Substitute 2 teaspoons chili powder, 1/2 teaspoon onion salt, and 1/2 teaspoon garlic powder for the coarse salt.
Spicy Pecans
These nuts look great packaged in tall narrow cellophane bags tied with raffia or ribbon. Other nuts, such as peanuts, hazelnuts or almonds, can also be used.
Recipe By: Vegetarian Times, December 1998
Makes: 4 cups
1 tablespoon vegetable oil
4 teaspoons vegetarian Worcestershire sauce
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1/8 teaspoon cayenne, or more to taste
4 cups pecans
2 teaspoons sea salt|
Preheat oven to 300 degrees. In small bowl, whisk oil, Worcestershire sauce, cumin, coriander, chili powder, and cayenne. Place pecans in large bowl, pour mixture over nuts and toss to cover evenly. Sprinkle with salt. Spread nuts on a foil lined baking sheet and bake until nuts are more brown and dry, about 20 minutes. Cool completely and store in airtight container until ready to use.
How to Toast Nuts
Time Required: 10 minutes
Here's How:
For microwave toasting, spread nuts evenly in a flat microwavable dish.
Cook on high power for 3 to 4 minutes for 1/2 cup of nuts or 4 to 5 minutes for 1 cup.
Stir three times during cooking.
For oven toasting, preheat to 375 degrees F. In a low sided pan, evenly spread nuts.
Bake, stirring occasionally, for 5 to 10 minutes or until lightly browned.
For stove top toasting, melt butter in frying pan. Cook over low heat.
Stir constantly while browning nuts.
Tips:
Microwaved nuts will continue to darken after being removed from the oven. Oven toasted nuts are done when you can smell them. All nuts should be cooled on paper towels.
Buck's Pralined Pecans
two cups raw pecans
one cup sugar
one half cup water
one half tsp. salt
Boil all ingredients together on medium-low heat until mixture just begins to crystalize. This is the tricky part because it's just before it starts to burn. Careful stirring at this point will let you guess the best time to dump it onto a buttered cookie sheet. Spread nuts into a single layer.
Bake in a 250-degree-fahrenheit oven for 10 minutes. With metal spatula, turn the nuts and bake another 10 minutes. Allow to cool, and package for gift giving or set out as munchies.
Variations:
Add two tablespoons butter midway through the cooking process. It adds a nice flavor.
Add 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon or either of them for a nice holiday flavor and scent.
East Texas Brown Sugar Pralines
2-1/2 pounds brown sugar, light
1 stick plus 3 tablespoons butter
2 teaspoons salt
12 fluid ounces evaporated milk
1 tablespoon vanilla, quality
1 pound pecans, small halves or pieces
Instructions
Combine nrown sugar, butter, salt, and evaporated milk in a large stockpot. Measure out and reserve vanilla and pecans. You'll have to work fast. Bring to the boil and cook until it starts to caramelize. Remove from heat and add vanilla and pecans, stirring in with a wooden spoon. Drop on buttered parchment-lined cookie sheets and cool. Store in airtight containers for up to 2 weeks. This has a short shelf-life, but you can easily halve the recipe. I've never tried freezing them.
Spiced Peanuts
2 teaspoons vegetable oil
1 1/2 teaspoons Cajun seasoning
OR chili powder
1/4 teaspoon cayenne pepper -- ground
2 cups lightly salted dry roasted peanuts
Heat oil in a skillet over medium heat. Stir in seasoning and cayenne. Add peanuts to skillet; cook for 2 minutes stirring constantly. Serve warm or at room temperature. Store for up to 3 weeks in a tightly covered container. Serves 8.
Next 2 recipes from P. Allen Smith
For many of us, the time between Christmas and the New Year is a time just to decompress a little and relax from all of the activities around the holidays. For me, that means more time outdoors doing things like picking up the last pecans of the season, which brings me to one of my simplest recipes, Honey Glazed Pecans.
Honey Glazed Pecans
2 CUPS PECAN HALVES
2 TABLESPOONS HONEY
1/2 TEASPOON SALT
1/4 TEASPOON GARLIC POWDER
This recipe only has four ingredients and the flavor is sensational. I start with two cups of pecan halves; now, you can use almonds or walnuts, they are also delicious prepared this way. Then I add 2 tablespoons of honey, stirring it into the nuts making sure they are all completely coated. Then just sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of garlic powder over them. Now, blend all of this together really well. You'll want to make sure that the seasoning is completely distributed over the pecans. Then just pour the pecans onto a foil covered baking sheet and roast them in the oven at 350-degree oven for about 15 minutes. You'll want to stir them occasionally.
After you bring them from the oven, let them cool a few minutes and they are ready to eat. This recipe is simple to prepare and these honey-glazed pecans are so good you won't be able to eat just one, I know I can't because it combines two of my favorite flavors - honey and pecans - for a great tasting winter treat. Make a double batch because they won't last long.
Toasted Pecans
If you don't have much time and you want something tasty this recipe can be thrown together in a hurry and it works equally well with almonds.
Pour 4 cups of pecan halves in a large baking pan spreading them out evenly
Melt 1/2 cup of butter or margarine in a saucepan
Add 4 teaspoons of Worchestershire sauce
1 tablespoon of garlic salt
½ teaspoon of Tobasco sauce
Stir the liquid mixture and drizzle it over the nuts
Stir them just a little to make sure they are completely coated
Put them in the oven for 30 minutes at 300 degrees and stir them periodically to make sure they toast uniformly.
Pour them onto some paper towels so that any excess butter can be absorbed
Once they have cooled you can keep them fresh by storing them in the airtight container.
I think these are a nice alternative to all the sweets we have around during the holidays.
