Category: nuts

Pecan Pie Bars

Kitty CunninghamLeave a comment

Once again, Robin comes through. She brought these treats made using her SIL’s recipe to a family gathering and we all lost our minds.

Crust:

  • 2 c. all purpose flour
  • 1/3 c. sugar
  • 1/4 tsp. salt
  • 3/4 c. cold butter, cubed

Filling:

  • 4 eggs
  • 1.5 c. corn syrup
  • 1.5 c. sugar
  • 3 Tbsp. butter, melted
  • 1.5 tsp. vanilla extract
  • 2.5 c. chopped pecans

Preheat oven to 350ºF.

In a large mixing bowl, combine flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes.

In a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust.

Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.

Yields: 4 dozen

Rosemary Nuts

Kitty CunninghamLeave a comment

4 c. almonds, pecans or walnuts
1/2 c. chopped rosemary
1/4 c. olive oil
1/4 tsp. sugar
salt and pepper

Heat oil and rosemary in a large frying or saute pan. When it smells good, toss nuts in the mixture. Pick out the big pieces of rosemary. Sprinkle with salt, pepper and sugar. Toss again and spread coated nuts out on a sheet pan. Toast at 325º stirring occasionally (every 7-10 minutes?) for about 30 minutes.

Store in a airtight container..

Sugar and Spice Pepitas

Kitty CunninghamLeave a comment

This recipe came from my cousin, Jennifer . She had a bowl out for snacking on when we visited her in Las Vegas and we loved them.

Grease the damn pan!! Or, maybe, try parchment paper. (I like parchment paper.)

I had to make a couple of minor modifications because of what was in the pantry when I started. I’ll tweak this as I get better at it.

2 c. raw pepitas (and/or pine nuts, I had a lot of those and a surprisingly small volume of pumpkin seeds)
1 large egg white
1/3 c. sugar
1 Tbsp (chipotle) chili powder
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp salt
½ tsp cayenne

Whisk egg white until frothy. Stir into seeds, stir in spice mixture.

Pour onto a cookie sheet and spread out as thin as you can. Bake at 350ºF for 10-15 minutes, giving them a stir every so often. (Started with 5 minutes and check every 2.5.) Use the middle rack.

Asaleah’s Mud Flat Pie

Kitty CunninghamLeave a comment

Crust:
1 c. flour
1/2 c. butter, melted
1 Tbsp. sugar
1/2 c. pecans, chopped

Mix well and press in a 9X13 pan. Bake at 350F for 15 min. Allow to
cool.

Mix:
8 oz. cream cheese
1 c. confectioners sugar
2 c. Cool Whip

Layer onto the crust.

Mix:
1 large package of instant Chocolate pudding
3 c. cold milk

Layer before it sets up.

Top with more Cool Whip, grated chocolate and nuts.

Chill. Serve cold.

Mississippi Mud Cake

Kitty CunninghamLeave a comment 
Cake:
2 cups sugar
1/3 cup cocoa
4 eggs
1 cup pecans
1 cup shortening
1-1/2 cups flour
3 teaspoons vanilla
1 package of miniature marshmallows

Frosting:
1/2 stick of margarine, melted
1/3 cup cocoa
1 box powdered sugar
1/2 cup evaporated milk
1 teaspoon vanilla
1 cup pecans

Cream sugar and shortening. Add eggs and beat. Stir in flour and
cocoa; add vanilla and nuts and pour into greased and floured oblong
pan. Bake 30 minutes at 300 degrees.

Remove from oven and spread with marshmallows. Return to oven and
melt marshmallows for about 10 minutes. Cool cake before frosting.

Frosting directions:
Sift sugar and cocoa together. Mix well with melted margarine. Add
milk, vanilla and nuts. Spread over cake; let stand before serving.

Mostly Pecan Pie

Kitty CunninghamLeave a comment

1 c. sugar
1 c. honey
3 eggs, lightly beaten
2 Tbsp melted butter (or ghee)
1 tsp vanilla


2 c. chopped nuts (I use 2 parts pecans to 1 part walnuts)


9″ unbaked pie crust

Mix the first together, add the nuts, pour into the crust, bake at 325°F for @ 1 hour. Center should be soft but not appear liquid. Let it cool before cutting,

Do pre-heat the oven. It matters for this.