Sunday, January 20, 2013


After the Christmas holidays, a friend gave me a large bag of pecans as a gift.  What a surprise when I opened that bag....shelled pecans.....not pecans cracked needing to be removed from the shells but shelled pecans....lots of shelled pecans!

 I also had recently received a couple of new recipes from a different friend that used pecans. Perfect timing. Both of the recipes were winners in this household.

The first recipe is a quick, easy, requires a few ingredients and makes a great snack. They would also be great to toss into a salad.

Maple Glazed Pecans (adapted from Pillsbury recipe)
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons maple syrup
2 cups pecan halves

1. In a small skillet melt butter. Add brown sugar and maple syrup and cook until bubbly.
2. Add pecans and cook 2 or 3 minutes, stirring constantly.
3. Spread onto a greased sheet and bake 6 to 8 minutes at 350. Pecans should be golden brown.
4. Cool and store in air tight container.

The name of this next recipe is a misnomer. Georgia Cornbread - does NOT contain cornmeal, and is NOT a bread. It is a moist snacking cake that can be quickly made for potlucks, tailgating or a last minute dessert.
Georgia Cornbread
1 cup sugar
1 cup brown sugar
4 eggs, beaten
1 cup oil
1 ½ cups self rising flour
1 teaspoon vanilla
2 cups pecans, chopped very fine

1. Stir together sugar, brown sugar, eggs and oil. Stir together until blended.
2. Add flour and vanilla and stir until well blended.
3. Add pecans and stir.
4. Pour into a greased 9X13 greased pan and bake at 400° for 30 to 35 minutes or until the middle does not shake when you move the pan.
5. Cool before slicing.


No comments: