2008-07-31

Calling All Bakers

I'm calling on all my blogging buddies who know how to bake.

Let me start off by telling you that when we bought this house it came with a giant Pecan tree in the back yard. With that being said. In about 2 months my tree is going to produce some beautiful pecans and I have no idea what to do with them all.

So I am calling on you to send me some recipes.I like to bake although I am not very good at it. I do try though. Any recipes that I receive and can actually make I will post pictures and give props to whomever sent it.

Thanks in advance

8 comments:

The Jillybean said...

Lordy, you just HAD to ask me to help didn't ya? Well, how many recipes would you like? I have BUNCHES! And do you want them posted in the comments or via e-mail?

The Jillybean said...

Ok, here is one of my ALL TIME favorites!

2 lbs green grapes
2 lbs red grapes
8 ounces cream cheese, softened
8 ounces sour cream
1/2 cup white sugar
1 tsp vanilla extract

Topping:
1 cup brown sugar
1 cup crushed pecans

Wash the grapes. Mix the cream cheese, sour cream, white sugar and vanilla until mixed well. Stir in the grapes. Then combine the brown sugar and pecans and sprinkle over the top of the grape mixture. Chill overnight.

Golly this stuff is sinfully good!

The Jillybean said...

Ok, so I can't e-mail ya since I can't find your e-mail addy. So, here is another favorite snack

Candied Pecans
2 TBSP water
1/4 cup sugar
1 1/2 cup pecans

Bring the water and the sugar to a boil over medium heat in a saucepan stirring constantly. When all of the sugar has dissolved stir in the pecans, stirring occassionally. After about 2 minutes stir constantly and vigorously. After about a minute the sugar will begin to crystallize on the pecans. Turn off the heat just as soon as all the sugar has crystallized but keep stirring. The sugar should then begin to caramelize and turn light brown. Pour the pecans onto a sheet of wax paper to cool.

The Jillybean said...

Pecan Crusted Trout

Ingredients:
2 rainbow trout, butterflied
1/3 cup pecan pieces
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter, divided
2 tablespoons olive oil
1 lemon
3 tablespoons dry white wine

Directions:
1. Trim and discard heads and tails from trout. Cut trout in half lengthwise down the center to make 4 fillets. Cut lemon in half lengthwise and trim ends, then cut crosswise into 1/8-inch thick slices.
2. Combine pecans, flour, salt and pepper in a shallow pan or plate. Dredge fillets in flour mixture and press pecan pieces into skinless sides of fish. Shake gently to remove excess.
3. Heat 1 tablespoon each butter and oil in a 12-inch non-stick skillet over medium-high heat. Place 2 fillets in skillet, skinless side down; pan fry 2 minutes per side. Remove to a plate and tent loosely with foil to keep warm. Add another 1 tablespoon each butter and oil to skillet; pan fry remaining 2 fillets and remove from skillet.
4. Melt remaining 1 tablespoon butter in same skillet; add wine and lemon slices. Scrape and stir in any loose bits from bottom of skillet. Reduce heat to medium and boil 1 minute, stirring constantly. Season to taste with salt and pepper. Pour sauce with lemon slices over fillets. Serve immediately


Ok, there is a start. If you want me to continue to post them here just let me know, or if you prefer me to send them to e-mail let me know. Will take a break till I hear from you.

Jilly

Tammy said...

I've never made pecan pie, but what you could do with the nuts is put them in cookies or nut bread.

Sassy said...

I don't have the recipe right off hand, but Pecan Pie is a southern staple. LOL It's fattening as hell, but sooooooooo good.

Tina said...

uw this will be good. cant wait to see all your pics after yummy yummy!

Scribbit said...

I wish I had something to offer but all I can think about is how amazing it would be to have a tree like that--the idea of having your own pecans like that is so wild I'm terribly jealous.