Archive for July, 2010

This nut bread has just the right taste of spice that makes it perfect for any season. It is great for an after-school snack for the kids or fancy enough for brunch.

Pineapple/Raisin Nut Bread

3 cups all-purpose flour
1 cup sugar
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cloves
1 cup pecan oil (may substitute canola oil)
1 cup crushed pineapple, drained
3 eggs
1 teaspoon rum extract (may substitute vanilla extract)
1 cup chopped pecans
3/4 cup raisins

In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt and cloves. In a small bowl, whisk the oil, pineapple, eggs and extract. Stir into dry ingredients just until moistened. Fold in pecans and raisins.

Spoon into two greased 8-in. x 4-in. loaf pans. Bake at 325 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from loaf pans. May be sprinkled with a touch a powdered sugar before serving.

Last week was spray time again in the pecan orchard. This spray application included fungicide to help control “scab”, and insecticide to help control nut curculio, pecan shuckworm, second generation casebearer, and mites. The two inches of rain earlier of last week was much needed. We could really use two to three inches more within the next few days. The nuts are really beginning to be easier to spot on the pecan trees from the ground as you pass by. The next few weeks should really see the pecans jump in size. Only about 12 weeks left before pecan harvest. Lots to get done before then — this nut farm is a work house!!!! Be checking out you tube as I will be posting video of the pecan sprayer spraying the trees.

Summertime is great for grilling or just hanging out with friends.  The following is delicious to top off that burger or spread on your choice of fresh bread (my favorite is sour dough).

Fruit & Pecan Pimiento Cheese

1 cup shredded sharp Cheddar cheese

1 (8-ounce) package cream cheese, softened

1/4 cup diced pimientos

1/3 cup finely chopped pecans

1/4 cup minced onion

1/4 cup dried cranberries, chopped

2 tablespoons minced fresh parsley

1 teaspoon Worcestershire sauce

1/4 teaspoon ground paprika

1/4 teaspoon salt

Combine Cheddar cheese, cream cheese, pimientos, onion, cranberries, parsley, Worcestershire, paprika, and salt, mixing to blend.  Refrigerate until ready to use.  Pimiento cheese can be stored, covered in the refrigerator for up to 5 days.