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Peach Cobbler
| 6 ripe peaches |
2 Tablespoons sugar |
| 1/2 cup sugar |
1/4 teaspoon salt |
| 1/2 cup chopped pecans |
1 teaspoon baking powder |
| 1 egg |
1 cup flour |
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1/2 cup milk |
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| Peel and slice peaches.
Butter baking dish and place peaches at the bottom. Sprinkle
with sugar and pecans. Cover with a batter made of the remaining
ingredients. Bake 40 minutes in a moderate oven. Serve hot or
cold with cream |
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Jolly Nut Pecan
Pie
| 1-1/2 cups sugar |
1/2-cup melted butter |
| 1 Tablespoon flour |
1 teaspoon vanilla |
| 1 Tablespoon cornstarch |
1/4-cup buttermilk |
| 3 eggs |
1-cup chopped pecans |
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Mix flour, cornstarch, and sugar. Add beaten eggs. Add
butter, vanilla, buttermilk and pecans. Pour into unbaked
pie shell and bake at 350-degrees for 45 minutes. (If used
for little individual pies, yields 14). |
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Pecan Pie Shell
| 1-1/2-cups pecan meal |
1/2-cup sugar |
| 1/4-cup finely chopped pecans |
1/4-cup melted butter |
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| Mix
ingredients and press into the sides and bottom of a 9-inch
pie pan to form a shell. Chill until firm and use as you
would a baked pie shell. |
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Pecan French
Toast
| 4 eggs |
2/3-cup orange juice |
| 1/3-cup milk |
1/4-cup sugar |
| 1/2-teaspoon vanilla |
1/3-cup melted butter |
| 1/2-cup chopped pecans |
1/4-teaspoon ground nutmeg |
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1 8oz. loaf french bread cut into 1-inch
slices |
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| Combine eggs,
orange juice, milk, sugar, nutmeg and vanilla. Mix with a
wire whisk. Place bread in a single layer in a tight-fitting
casserole, pour milk mixture over bread. Cover and
refrigerate overnight, turning once. Preheat oven to
400-derees. Arrange soaked bread slices in a single layer in
an oblong casserole. Sprinkle with pecans. Bake 20-25
minutes or until brown. Serve with syrup and butter. Serves
four. |
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Sam's Pesto
| 1-cup Extra Virgin Olive Oil |
1-cup pecan meal |
| 1-cup fresh parmesan cheese |
1/4-cup balsamic vinegar |
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| Season with
garlic (powdered or fresh), salt, pepper, red pepper (ground
cayenne) and lots of fresh basil |
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ALL PRICES INCLUDE SHIPPING AND HANDLING |
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