1/2 cup pecan oil
1/2 cup butter or margarine
8 ounces cream cheese, softened
2 cups flour
One-fourth teaspoon salt
Three-fourths cup finely chopped pecans
1 teaspoon nutmeg
One and one-half teaspoons cinnamon
Preheat oven to 350 degrees. Combine butter, pecan oil, and cream cheese. Mix until well blended. Combine flour and salt. Add to cheese mixture and mix well. Roll dough into eight balls and wrap each in plastic wrap. Chill at least two hours. Roll each chilled ball into an eight-inch circle on lightly floured wax paper or countertop. Cut into eight wedges. Combine pecans, sugar, nutmeg and cinnamon. Sprinkle one-fourth teaspoon of spice/nut mixture over each wedge. Starting at wide edge of dough, roll up each wedge. Shape ends toward each other forming a crescent. Place point side down on ungreased cookie sheet. Bake for 12 minutes or until golden brown. Makes 64 crescents.
1/2 cup warm water
2 packages dry yeast
1 3/4 cup lukewarm milk
3 tablespoons sugar
2 tablespoons pecan oil
1 tablespoon salt
7 to 7 1/2 cups flour
1 bell pepper, diced
1/2 cup pimento
1/2 cup chopped onion
2 cups grated cheese
3/4 cup chopped pecans
Dissolve 2 packages yeast in 1/2 cup warm water. Mix milk, sugar, salt and shortening well. Add yeast. Add half the flour and mix well. Add the remaining flour a little at a time, mixing well after each addition. Add peppers, pimento, onions, cheese and pecans. Work in only enough flour to make handling easy. Knead until smooth. Place in a clean greased bowl. Let rise until double in bulk. Knead again for about 5 minutes. Divide dough into two equal parts. Shape into a loaf. Place in well-greased loaf pan. Bake at 350 degrees F for about 20-25 minutes, until nicely brown. Remove from oven and grease loaves with pecan oil. Delicious with barbecued meats or any kind of sandwiches.
4 large eggs
16 ounces sour cream
1/2 cup pecan oil
16 ounces cream style corn
3 cups yellow cornmeal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup green bell peppers, chopped
3 jalapeno peppers, seeded and chopped
2 cups sharp cheddar cheese, shredded
2 cups Texas pecans, chopped
Beat eggs and mix with sour cream, pecan oil and corn. Combine cornmeal, baking powder, baking soda, salt, bell peppers, jalapeno peppers, cheese and pecans. Stir to mix. Add to creamed mixture and blend until well-combined. Pour half of batter into each of two 9×5 inch loaf pans. Bake in 350 degree oven about 50 minutes until tested done.
Prepared the night before, breakfast rolls have never been easier.
2/3 cup sifted confectioners’ sugar
1/4 cup milk
1 cup dried tart cherries, divided
1/4 cup coarsely chopped pecans
1 loaf (14 to 16 ounces) frozen white bread dough, thawed
2 tablespoons pecan oil
1/4 cup brown sugar
1-1/2 teaspoons ground cinnamon
In a small mixing bowl, combine confectioners’ sugar and milk; mix well. Pour mixture into a 9-inch deep-dish pie pan. Sprinkle 1/2 cup of the cherries and pecans evenly over sugar mixture.
On a lightly floured surface, roll bread dough into a 12×8-inch rectangle; brush with pecan oil. In a small mixing bowl, combine brown sugar and cinnamon; sprinkle over dough. Top with remaining 1/2 cup cherries. Roll up rectangle, jelly-roll style, starting from a long; pinch to seal edges. With a sharp knife, cut roll into 12 slices.
Place slices, cut-side down, on top of mixture in pan. Let rise, covered, in a warm place 30 minutes, or until nearly double. (Or, cover with waxed paper, then with plastic wrap. Refrigerate 2 to 24 hours. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.)
Bake, uncovered, in a preheated 375-degree oven 20 to 25 minutes for rolls and 25 to 30 minutes for chilled rolls, or until golden brown. If necessary, cover rolls with foil the last 10 minutes to prevent over browning. Let cool in pan 1 to 2 minutes. Invert onto a serving platter. Serve warm.
A not-too-sweet muffin that can be used in place of corn muffins. Delicious!
1 1/2 cups self rising flour
1 cup chopped pecans
1/2 cup brown sugar
3/4 cup milk
1/4 cup pecan oil
1 teaspoon vanilla
Combine flour, pecans and brown sugar in a mixing bowl; set aside. Mix together egg, milk, pecan oil and vanilla; add all at once to flour mixture. Stir only until dry ingredients are moistened. Spoon into greased muffin pan, filling 2/3 full. Bake at 400 degrees F for 15 minutes or until golden brown. YIELD: 10 muffins.