Tag Archives: Pecan

Applesauce Granola

 

 

This is a delicious low-calorie granola that is great alone or on top of yogurt!

 

Ingredients:
2 ½ Cups Old Fashioned Oats
1 Cup Nuts (pecans, walnuts, almonds)
1/2 Cup Sunflower Seeds
1/4 Cup Sesame Seeds
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 Cup Unsweetened Applesauce
1 Tablespoon Honey
1 Tablespoon Vegetable or Canola Oil
1/3 Cup Raisins

Preheat oven to 300°F.

Combine the oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt together in a large bowl.

Heat the applesauce, honey and oil together either in a small saucepan over low heat or in the microwave.

Stir the applesauce mixture into the oat mixture until fully combined.

Spread it out onto a baking sheet.  Stir every 10 minutes of baking until the granola is golden brown.  This will take a total of about 45-50 minutes.  Stir in the raisins after baking.

Store in an air tight container.

 

 

-Recipe found at Fake Ginger-

French Toast Casserole with Sticky Pecan Bottom

 

I made this french toast casserole for brunch today.  Everyone loved it!  The best part is the sticky pecan deliciousness on the bottom! Yum.  This recipe was just what I was looking for and it turned out better than expected.  This is an overnight breakfast casserole, so you will stick it in the fridge the night before.

Ingredients:
Sticky Pecan Bottom-
1/4 cup butter  (1/2 stick)
1/4 cup brown sugar
2 Tablespoons honey
1/2 teaspoon cinnamon
1/4 cup chopped pecans

1  loaf French bread (buy the already sliced loaf to save time)

1 1/2 cups milk
6 large eggs
1/4 cup sugar
1 teaspoons cinnamon
1/2 teaspoon nutmeg
2 Tablespoons butter, melted

Topping (Put on in the morning):
1 Tablespoon sugar
1 Tablespoon brown sugar
1/2 teaspoon cinnamon

Spray a pie plate with non-stick cooking spray.

Combine 1/4 cup butter, 1/4 cup brown sugar, honey and cinnamon in a small bowl.  Microwave at 10 second intervals, stirring in between, until melted together.  Stir in the pecans and pour into the prepared pie plate.  Spread around evenly.

Arrange the bread slices standing up in the pan so they are still mostly a loaf form. (See picture below)

Whisk together the milk, eggs, sugar, cinnamon, nutmeg and melted butter.  Pour this mixture over the bread slices, making sure to get it between the slices.  Press the slices of bread down to make sure everything gets moist.  Cover with plastic wrap and place in the refrigerator overnight.

In The Morning:

Combine the sugar, brown sugar and cinnamon together in a small bowl.  Remove the plastic wrap and sprinkle the cinnamon sugar mixture on top.

Place in the oven and set it to 350°F.  Bake until bubble and slightly crispy on top, about 45-60 minutes.

Serve with raspberries and whipped cream.

Serves: 4-6 (This recipe can be doubled to serve 8-12 and baked in a 9X13 casserole dish for the same amount of time)

Pecan Chocolate Chip Pie

I don’t think I could possibly make a regular pecan pie after making this version.  The chocolate chips were a great addition to the classic pecan pie…thanks Emeril Lagasse!

Ingredients:
1 ½ cups pecan halves
1 pie crust
½ cup semisweet chocolate chips
1 Tablespoon all-purpose flour, plus more for coating chocolate chips
3 large eggs, lightly beaten
1 cup packed light-brown sugar
1 cup light corn syrup
½ teaspoon vanilla extract
¼ cup (½ stick) salted butter, melted

Preheat oven to 375°F.

Place the pie crust in a 9 inch pie plate.  Evenly spread the pecans on the pie crust.  Toss the chocolate chips in a little flour and sprinkle over the pecans.

In a bowl, combine the eggs, brown sugar, corn syrup, vanilla, butter and flour.  Once thoroughly stirred together, pour this mixture over the pecans and chocolate chips in the pie plate.

Bake until the filling is set and the crust is golden brown, about 70 minutes.  Use foil to tent the crust if it browns too quickly.  Let cool for 1 hour before serving.

Serves: 8-10

Pecan Sticky Buns

Oh my goodness!  So these are amazing!  So delicious!  I just love sticky buns so much.  This recipe came from my friend Marjorie, who is a pretty good in the kitchen herself.

Ingredients:
Dough -
1 cup water (room temperature if using a bread machine for the first rise, 105°F-115°F if not)
1 egg, room temperature
¼ cup canola oil
1/3 c sugar
3½ cups bread flour
1 Tbsp yeast
Filling -
½ cup butter, softened
½ cup chopped pecans
½ cup sugar
1 ½ Tbsp cinnamon
Topping -
½ cup chopped pecans
1½ cup brown sugar
1½ cup melted butter
¼ cup maple syrup

If using a bread machine, use the bread machine directions for bread dough. This will do the first rise.

Otherwise, put all dough ingredients in the bowl of a stand mixer. Attach the dough hook and knead on low or stir speed until dough forms a ball and pulls away from the sides of the bowl. Put in a greased bowl and cover. Let rise in a warm draft free place for 45 minutes to 1 hour, or until it doubles in size.

Punch down, roll into a 12” X 16” rectangle and spread the butter onto the dough. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly starting with the longer side, so you end up with a dough log.  Cut into 1” slices with a pizza cutter.

Combine all topping ingredients and spread in 9×13 inch baking dish. Place sticky bun slices on mixture and let rise in a warm draft free place 45 minutes to 1 hour, or until it doubles in size.  You can do this the night before to bake in the morning by letting it rise in the refrigerator overnight, let sit at room temperature for about 30 minutes, then bake.

Bake at 350°F until golden brown, about 30 minutes.  Let cool 10 or 15 minutes and invert buns onto a heat proof tray.