Texas Holiday Pecans

I have so many recipes for Sweet and Savory Nuts. This is just another recipe that can be served during the Holidays.
I have to start out by saying that the process is not easy trying to get the Baked Pecans off of the Foil as they begin to cool.
I may be the only person that has the patience to get these made.
But, for me, it's well worth the outcome.

No other Syrup will give you the flavor that this does.

Texas Holiday Pecans

Here's what you'll need:
Preheat the Oven to 325 degrees.
Silicone Spatulas
A Rimmed Sheet Pan lined with Foil.

6 TBS Lyle's Golden Syrup
1 1/2 TBS Granulated Sugar
1 1/2 TBS Brown Sugar
1 1/2 TBS Sea Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
3 C Pecan Halves

In a Large Mixing Bowl:
Syrup
Granulated Sugar
Brown Sugar
Salt
Black Pepper
Cayenne Pepper
Stir well with a Silicone Spatula.

Fold in Pecans until well coated. Only use a Silicone Spatula. I keep a Measuring Cup filled with Hot Water available to keep the Spatulas in.

I'll try to explain this as best I can:

Lyle's Syrup is very thick. It may seem difficult to mix in the Pecans.
I mix the coating in a 4 C Pyrex Measuring Cup with a Silicone Spatula.
After to Pecans are folded in, I heated it in a Microwave for about 30 seconds to thin the mixture.
Stir again to coat well.


Spread out onto the Sheet Pan in a single layer.

Just out of the oven.

These are on the Marble cooling.

Bake 5 minutes.
Stir well.
Continue Baking for an additional 10 minutes.

Remove Pan to a Rack or Stovetop.
Continue stirring and breaking up the pieces as they cool.
They become very sticky and difficult to get off the Foil.

I transfer them immediately to a large piece of Marble that we have on our counter top.
It's the best way to allow them to cool.
I just kept separating them as they cooled.

I haven't tried baking them on a Silpat Liner but that may help to release them as they cool


Enjoy!
Peace in the Kitchen!

Creamed Corn with Poblano Peppers in a Crock Pot

I am embracing all things made in a Crock Pot. Fix it and Forget it sounds good to me. When you don't have time to stay in the kitchen and cook, the Crock Pot is a perfect way to make a delicious Dish.

Here's what you'll need:
A Crock Pot coated with a Cooking Spray or brushed with Vegetable Oil.

2 lbs. of Frozen Corn, thawed.
2 Poblano Peppers, diced.
2 TBS Butter, cut into small cubes.
1 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Cumin
1 C Mexican Queso Quesadilla Shredded Cheese
4 oz. Cream Cheese, cut into small cubes.

In a Large Mixing Bowl:
Corn
Poblano Pepper
Butter
Salt
Cumin
Black Pepper
Stir to combine well.
Spoon into the Crock Pot.

Cover and cook on High for 2 hours.

Add:
Cheese
Cover and continue cooking for an additional 15 minutes.
Stir to combine well.

Transfer to a Serving Bowl and serve Hot.

Enjoy!
Peace in the Kitchen!

Crock Pot Cauliflower with Lemon and Parmesan Cheese

This was a last minute addition to our Thanksgiving menu. It's delicious.

Here's what you'll need:
A  Crock Pot large enough to hold the florets of a head of Cauliflower.

1 (1 1/2 lb. head of Cauliflower) Trimmed to the Florets only. It should be 6 Cups.
1 TBS Butter
3 Garlic Cloves, minced.
1/2 tsp of Lemon Zest
2 TBS Fresh Lemon Juice
1/2 C Water
4 TBS Fresh chopped Parsley, divided.
1/4 C Grated Parmesan Cheese

Place the Cauliflower in a Large Mixing Bowl.

In a small Saucepan on Medium Heat:
Butter, until melted.

Add:
Garlic
Cook until tender.

Add:
Lemon Juice
Water

Pour this mixture over the Cauliflower.

Top with:
1 TBS Parsley
Lemon Zest

Stir gently to combine well.
Transfer to the Crock Pot.
Cover and cook on Low for 4 hours, stirring occasionally.

Transfer to a Serving Bowl.
Sprinkle with remaining Parsley.
Parmesan Cheese.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Cranberry Sauce (when you just need a small amount)

We were talking about Cranberry Sauce this morning. We realized that not everyone loves it like we do. So, I came up with this easy, tasty recipe that's just enough for the two of us and maybe someone else that would like to try it. I have several other versions on the Blog.
Most of the recipes I found start with a large bag of frozen Cranberries and a ton of Sugar.
This has no added Sugar other than what's in the can of Whole Cranberries.
I recommend making it 1 - 2 days before serving.

Here's what you'll need:

1 Can of Whole Cranberry Sauce.
The Zest and Juice of 1 Large Navel Orange
1/2 C of Chopped Pecans

Mix all ingredients in a Mixing Bowl.
Transfer to a 1 Pint Canning Jar.

Refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!

Thanksgiving Bread

This is a very tasty, herbed Bread that's a great addition to your Thanksgiving meal.
It's filled with the flavors of Thanksgiving Dressing.

This is the Bread Cloche that I use. 

This is the Cast Iron Dutch Oven that I use.

Here's what you'll need:
Preheat the oven to 375 degrees.

A  1 1/2 qt. Cast Iron Dutch Oven, with a lid or a Bread Cloche with a lid. ( I make it in a Cloche)
Lightly Oiled on the Bottom with Vegetable Oil and a sprinkling of Cornmeal.

A Stand Mixer with a Paddle Attachment

3 C All Purpose Flour, divided.
1 TBS Granulated Sugar
2 1/4 tsp Active Dry Yeast
1 TBS Onion Powder
1 TBS Dried Parsley
1/4 tsp Dried Sage
1/4 tsp Dried Thyme
1/4 tsp Dried Marjoram
1/2 tsp Dried Rosemary
1/4 tsp Pepper
1 tsp Salt
3/4 C Water
1/2 C Whole Milk
1 TBS Butter
1 Egg, beaten.
1/2 tsp Celery Seed
Sea Salt to Sprinkle the top of the Dough Ball.
Vegetable Oil and Cornmeal to be determined in the instructions.

In a Large Mixing Bowl:
2 C Flour
Yeast
Onion Powder
Parsley
Sage
Thyme
Marjoram
Rosemary
Pepper
Salt
Whisk Well.

In a Saucepan on Medium Heat:
Milk
Water
Butter
Heat just until warmed.

Add:
Dry Ingredient Mixture.
Transfer to a  Stand Mixer (Paddle Attachment)
Mix for 2 minutes.

Add:Remaining Cup of Flour.
Mix just to combine. (don't over mix)

Cover with Plastic Wrap.
Allow to Rise in a warm place between 30 minutes and 1 Hour.

Place the Ball of Dough in a Lightly Greased (Vegetable Oil , Dutch Oven or Bread Cloche that's been sprinkled on the bottom with Cornmeal.

Brush the top of the Ball with Beaten Egg.
Score a few lines in the top of the Ball with a very Sharp Knife.
Sprinkle with Celery Seeds and Sea Salt.

Cover it. Do not oil the inside of the cover.

Bake 35 minutes.

Remove to a Rack until cool enough to remove.
Transfer to a Rack to cool slightly.
Serve warm with Butter.

Enjoy!
Peace in the Kitchen!

Green Bean Casserole

This is the original recipe for the traditional Green Bean Casserole that I make for Thanksgiving.
I'm only posting this so I have it in my Blog to use each time I want to make it.
It was created in 1955 by Dorcas Reilly, an employee at Campbell's Soup Company. It was an entry for a Casserole Contest.
My Grandmother and Mother both made it every Thanksgiving and I have continued the family tradition.

This is the Classic Recipe. We have it every year for Thanksgiving. 

Traditional Green Bean Casserole


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" Casserole Dish lightly greased.

3 - 14.5oz. cans of Cut Green Beans, drained.  (4 C)  I also have used the equivalent of  Cooked Fresh Green Beans.
1 - 10.5 oz. can of Cream of Mushroom Soup

1/2 C Whole Milk
1 tsp Soy Sauce
A dash of Black Pepper
1 1/3C  French's French Fried Onions

In a Large Mixing Bowl:

Beans
Soup
Milk
Soy Sauce
Pepper
2/3 C of the Onions
Mix Well.

Transfer to the Casserole Dish.
Bake 25 minutes.

Remove from Oven.
Stir Gently.

Top with  remaining French Fried Onions.
Return to the Oven and Bake an additional 5 minutes. (until Golden Brown)

Serve Hot.


Enjoy!
Peace in the Kitchen!

Granola Cookies

I have my own recipe for homemade Granola. I'll post it at the end of this recipe. You can use your favorite Granola in this Cookie.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 1 3/4" Cookie Scoop
 A Sheet Pan lined with Parchment Paper

16 TBS Butter, room temperature.
3/4 C Granulated Sugar
3/4 C Brown Sugar
2 tsp Vanilla
2 Eggs
2 1/4 C Flour
1 tsp Baking Soda
1/4 tsp Salt
4 C Granola
3/4 C Chopped Pecans

In a Large Mixing Bowl with an Electric Mixer:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Eggs
Beat on Low sped until well combined and creamy smooth.

Add:
Flour
Baking Soda
Salt
Mix until well combined.

By Hand, with a Silicone Spatula:
Add:
Granola
Raisins
Pecans
Stir to combine well.
Refrigerate for 30 minutes.

Use the Cookie Scoop and drop the Dough 2" apart onto the Sheet Pan lined with Parchment Paper.

Bake for 11 - 13 minutes, just until Golden Brown.

Remove Sheet Pan to a Rack to Cool for 5 minutes.
Transfer Cookies to the Pan to Cool completely.



1970's Hippy Granola:

I toasted the Pecans, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats
1 C Toasted Pecans
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/4 C Honey
1/4 Maple Syrup

Mix together in a large bowl:
Oats
Pecans
Sesame Seeds
Sunflower Seeds
Wheat Germ

Drizzle mixture with Oil
Drizzle with Honey
Drizzle with Maple Syrup
Toss to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roasting Pan.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.


Enjoy!
Peace in the Kitchen!