Category Archives: Miscellaneous

PECAN TASSIES

Ingredients:

3 oz. cream cheese, softened
1/2 cup pecan oil
1 cup flour
2/3 cup brown sugar
1 large egg
1 teaspoon vanilla
1 cup chopped pecans

Directions:

CRUST

Cream together cream cheese, pecan oil and flour. Chill for 1 hour. Roll into 1 inch balls and put in tins (use muffin tins, no paper liners needed). Press into shape of the tins. Sprinkle the bottom of each tassie with pecans (using 1/2 cup of the pecans).

FILLING

Mix well the brown sugar, egg and vanilla. Fill each tassie 2/3 full of batter. Sprinkle with remaining pecans. Bake at 350 degrees F for 23 minutes. Cool and remove from tins.

PECAN SOUP

Ingredients:

2 cups pecan halves
6 cups beef broth
1/2 cup pecan oil
2 tablespoons finely chopped green onion
1 clove garlic, pressed
2 tablespoons pureed tomato
1 tablespoon cornstarch dissolved in 1/4 cup water
1 egg yolk
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon nutmeg

Directions:

Grind pecans with broth in blender. Heat pecan oil in large sauce pan, add onions and cook five minutes over medium heat until soft. Add garlic and cook one minute. Slowly add nut/broth mixture, tomato puree and cornstarch. Cook for 30 minutes, uncovered, on low heat. Beat egg yolk into cream and slowly whisk into soup; do not boil after this point. Season with salt, pepper and nutmeg.

PECAN SHORTBREAD

Ingredients:

1/2 cup pecan oil, room temperature
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup ground nuts
1 cup less 2 tablespoons flour
1 tablespoon cornstarch

Directions:

Cream in sugar and vanilla to pecan oil. Stir in ground nuts, then flour and corn starch. Knead until smooth on very lightly floured board. Spray shortbread mold or pan lightly with nonstick spray. Firmly press dough into pan. Prick entire surface with a fork. Bake in pan at 325 degrees for 30-35 minutes, until lightly browned. Cool in pan 10 minutes. Loosen edges and flip pan over on cutting board. Cut while warm.

PECAN MUSHROOM TOPPING FOR STEAK

Ingredients:

1 large onion, diced
1 teaspoon minced garlic, optional
8 ounces mushrooms, chopped
1 tablespoon butter
2 tablespoons pecan oil
1 cup coarsely chopped pecans
4 lean steaks, grilled and seasoned to taste

Directions:

In a large skillet, combine butter and oil. Heat and add diced onion. Saute on medium heat until onions are translucent. Add garlic, if desired, mushrooms and pecans. Continue to cook until mushrooms are tender and pecans are browned. Top cooked steak with warm topping.

Note: Top grilled chicken or beef patties as well.
Servings: 4

PECAN BUTTER

Ingredients:

1 1/2 cups ground pecans

1 tablespoon sugar

1 tablespoon pecan oil

Directions:

To make pecan butter: toast pecans and grind very fine. Add 1 tablespoon sugar and 1 tablespoon pecan oil per 1 1/2 cups ground pecans. Mix well.

BAKED PECAN OATMEAL

Ingredients:

1/2 cup pecan oil
1 cup brown sugar
2 eggs
1 cup chopped pecans
3 cups quick oatmeal (uncooked)
1 tablespoon baking powder
1 cup skim milk
Nutmeg, cinnamon to taste

Directions:

Combine oil, sugar, eggs and pecans in a large bowl. Mix well. Add oatmeal, baking powder and milk. Pour into a lightly greased 13x9x2-inch pan. Sprinkle lightly with nutmeg and cinnamon. Bake 350? for 30 minutes. Cut into squares, serve hot or cold, with milk or fruit. YIELD: 8 to 10 servings.
Servings: 8