Archive for the ‘Pecan Recipes’ Category

This side dish features two kinds of cheese, nuts and vegetables baked together to tasty perfection.  It’s quick and easy to prepare with the help of cooked rice.

Caramelized Onion, Smoked Gouda and Pecan Rice Tart

2 Tablespoons butter

4 cups sliced sweet mild onion

3 cups cooked rice

3/4 cup Parmesan cheese

3 eggs

2 cups shredded smoked Gouda cheese

3/4 cup chopped pecans

Preheat your oven to 400 degrees F.  Heat butter in a large skillet over medium heat.  Add the sliced onion and saute for eight to 10 minutes, stirring periodically, until onions are browned and caramelized.  You can hasten the caramelizing by adding 2 Tablespoons of brown sugar to the onions just as they become translucent.

Meanwhile, combine rice, Parmesan cheese and eggs in a medium bowl.  Press the mixture into bottom of a 10-inch removable-bottom pan.  Distribute onion over crust and top with smoked Gouda and pecans.  Bake in preheated oven 12 to 15 minutes, until pecans are toasted.

Makes six servings.

Taken from Mid-South Farmer

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.

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.

Blueberries are at their peak and here is a tasty recipe that is so easy and of course pecans top it off!!

Blueberries Ramona
2 cups fresh blueberries
3 tablespoons sour cream
2 tablespoons brown sugar
1/4 cup Coconut Praline Pecans
chopped
Whipped cream for topping
Mix the first three ingredients together. Place in serving dishes, top with whipped cream and then sprinkle chopped pecans on top. Mmmm – delicious!!