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HOUSTON HOME JOURNAL
Perfect pecans, wonderful walnuts
Delicious nut recipes from coast to coast
By CHARLOTTE
PERKINS
Journal Staff Writer
Out in the middle Georgia
countryside, pecan trees are
loaded down with nuts, and
the time is coming to make
the best use of all kinds
of nuts, both for the flavor
they add and also because
inside those shells, there’s a
powerhouse of nutrition.
Nuts in general are choles
terol free and low in sodium.
They’re recommended for
the Dash Diet for hyperten
sion and the USDA Food
Guide Pyramid suggests
one-third of a cup of nuts
a day as a high quality pro
tein choice. While they have
fat, it is mostly the heart
healthy kind, and research
at several major hospitals
has established that nuts
help with weight control.
All that - and yummy,
too.
It you want to eat your
nuts as a snack, you can
toast them I the microwave.
Just spread the nuts evenly
in a single layer on a flat
microwave-safe dish, add a
small amount of butter or
margarine to help with the
browning, and microwave
for one minute. Then check
the nuts to see how the toast
ing is going. Thinner sliced
nuts, like almonds may be
ready in two minutes, while
pecans or walnuts can take
up to 4 minutes depending
on size. Store them in an
airtight container.
Ready for some recipes
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Georgia Pecan Commission
This strudel looks hard to make, but refrigerated dinner
rolls and canned cherry pie filling make it a snap.
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Pick a pear
Fresh pears, shown here with the
extra temptation of caramel sauce
for dipping, are a good source for
Vitamin C. One fresh pear contains
10 percent of the RDA for Vitamin C
(also called ascorbic acid).
that make the most of two
of America’s favorite nuts:
pecans and walnuts? Try
these, which represent cook
ing from both coasts.
Georgia Pecan
Blueberry-Cherry
Strudel
Using a tube of refriger
ated crescent-shaped din
ner roll dough, ready-to-use
pecans, and canned cherry
filling mixed with fresh
blueberries, this strudel is
almost magically quick to
make, but it tastes like you
started from scratch.
1 can (20-oz) light cherry
pie filling
1 refrigerated tube (8-oz)
crescent dinner rolls
2/3 cup finely chopped
Georgia pecans, plus more
for garnish
Cinnamon sugar to sprin
kle
3 tablespoons granulated
sugar
1 heaping cup fresh blue
berries
Heat oven to 375 degrees.
Place cherry pie filling in col
ander and let stand, stirring
occasionally to drain thick
syrup surrounding cherries.
Meanwhile, unroll cres
cent dough and separate
into eight triangles. On a
parchment-lined baking
sheet, line up two triangles
so that they are touching
Vitamin G is an essential antioxi
dant for normal metabolism and tis
sue repair, and helps prevent free
radical damage (destructive by-prod
ucts of the body’s metabolic process).
Vitamin C promotes healing of cuts
and bruises and helps guard against
a number of infectious diseases.
Fresh pears are packed with potas
sium, enjoy one before or after a
workout!
Potassium:
Fresh pears offer 5 percent of the
recommended daily allowance (190
mg of potassium) per serving.
The mineral Potassium is an impor
tant electrolyte needed for proper
heart, nerve and muscle function. It
also helps regulate water and electro
lyte levels as well as helps maintain
carbohydrate and protein metabolism.
Source: USAPears.com
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California Walnut Commission
Frozen Walnut Toffee Pie is made with vanilla ice cream,
toffee, bananas and nuts.
on one edge and are mirror
images of each other. Pinch
them together along the one
edge and gently stretch their
opposite points about 1 inch
further outward on the bak
ing sheet.
Repeat this to pinch togeth
er and arrange another two
dough triangles; place them
so they halfway overlap the
first two. Repeat this pat
tern with pairs of triangles
to create a center strip of
dough, about 6-inches wide
and 12-inches long, with 4
points of dough extending on
either side. (See diagram.)
Scatter 2/3 cup pecans over
center strip of dough; sprin
kle with cinnamon sugar.
Stir cherries to remove
most of thick syrup, leaving
about 1 cup of cherry fill
ing remaining. Transfer this
amount to mixing bowl; add
blueberries and granulated
sugar, mixing well. Spoon
fruit mixture down center
strip of dough, over pecans,
leaving a 1-inch border wide
all around. Fold up top and
bottom ends of strudel to
cover ends of fruit filling.
Fold in pointed side pieces of
dough, alternating each side,
to partially enclose filling.
Sprinkle generously with
cinnamon sugar and bake 25
to 30 minutes or until gold
en brown and filling is bub
bly. Garnish with chopped
pecans, if desired. Cool until
warm, or room temperature,
before serving.
Sweet Potato Cake
with Molasses
Recipe of the Week
Individual Pumpkin Pies
These are Pumpkin pies that boast
a deep, complex taste with true pump
kin and spice flavors shining through.
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Cream Cheese
Frosting and
Georgia Pecan
Crunch
Store-bought hard caramel
candies, melted in the oven,
are a fool-proof way to make
a crisp pecan praline in just
minutes. We use it to deco
rate this moist spiced cake,
but it could also be served on
its own or as an accompani
ment to chocolate, fruit, or
ice cream desserts.
Prep time: 25 minutes
Baking time: 40 minutes
Makes 12 servings
Ingredients:
Cake:
1 can (15-oz) sweet potato
1 cup sugar
2 large eggs
1 tablespoon grated orange
rind
1/2 cup vegetable oil
1 1/2 cups all-purpose
flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
, 1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup chopped Georgia
pecans
Pecan Crunch:
20 hard caramel candies
(like Werther’s)
3/4 cup coarsely chopped
Georgia pecans
Frosting:
8 ounces cream cheese
1 cup confectioners’ sugar
2 teaspoons molasses
2 eggs
1/2 cup Karo Dark Corn Syrup
1 can (15 ounces) pumpkin
1 can (12 fluid ounces) evaporated
milk
Pastry for double crust pie
Preheat oven to 350 degrees.
Mix sugar, salt and spices in a
bowl. Add eggs and beat slightly. Add
remaining ingredients; blend well. Roll
pastry on a lightly floured surface. Cut
6 circles of pastry about 6-1/2 inches
in diameter. Note: if using a purchased
refrigerated pie crust, roll each crust
into an oval, about 16 x 13-inches. Cut
3 circles from each oval. Place each
pastry circle in a 10-ounce custard
cup. Fold top edge of pastry toward
the inside; flute or crimp edges by
pressing pastry against cup at even
intervals. Place an equal amount of
pumpkin filling (about 3/4 cup) into
each prepared crust. Bake 50 to 60
WEDNESDAY, OCTOBER 31, 2007 ♦
Heat oven to 350°F. Grease
and flour a 9-inch round
cake pan. Drain sweet pota
toes and mash to a smooth
puree. Place in bowl. While
using electric mixer add
sugar, eggs, and orange rind.
Beat until smooth and well
blended. Add oil in a steady
stream.
In a small bowl, combine
the flour, spices, salt, and
baking soda. Add to sweet
potato mixture and beat on
low just until moistened. Stir
in 2/3 cup pecans. Spread in
pan and bake 25 to 30 min
utes or until center springs
bake when gently pressed.
Cool cake in pan 10 minutes;
remove from pan and cool
completely.
Meanwhile, prepare Pecan
Crunch: Maintain oven tem
perature. Remove candy
wrappers and place candies
about 1 inch apart in two
rows on parchment-lined
baking sheet. Heat in oven
until candies are melted, but
not bubbling - about 5 to
8 minutes. Quickly spread
melted candies in a thin
even layer; scatter chopped
pecans over top, pressing
into candy. Return to oven
and heat until candy bub
bles - about 2 to 3 minutes.
Remove from oven and cool
completely.
Meanwhile, prepare
Frosting: In medium bowl,
with wooden spoon, stir
cream cheese and confec
tioners’ sugar until softened
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Georgia Pecan Commission
An unbelievable dessert with sweet potatoes, cream
cheese and pecans, this is a good one for your next din
ner party or for a Thanksgiving to remember.
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and smooth. Add molasses
and mix until blended.
To serve, slice cooled cake
in half horizontally; remove
top layer and fill bottom
piece with half the cream
cheese frosting. Place top
layer of cake on top of fill
ing.
Spread remaining frosting
on top with a thin coating on
side of cake. Break up pecan
crunch into large irregular
pieces and place decoratively
on side of cake (thin layer of
icing should help it adhere).
Nutrition information per
serving - calories: 467; pro
tein: 6g; carbs: 53g; satu
rated fat: 6g; monounsatu
rated: 13g; polyunsaturated
fat: sg; cholesterol: 56 mg;
fiber: 2g; sodium: 225 mg.
Source: Georgia Pecan
Commission
Frozen Banana
Walnut Toffee Pie
The sweetness of vanilla
ice cream and toffee, paired
with the unique blend of
bananas and California
Walnuts, ensures this cool
treat will be a hit with
children and adults alike.
4 cups vanilla ice
cream, softened
2 cups mashed ripe
bananas(about 3)
1 cup California Walnuts
chopped, toasted
1 cup toffee bits
See RECIPES, page 4D
minutes, or until knife inserted in pie
center comes out clean. Allow pies
to cool a minimum of 2 hours before
serving.
Save on yogurt
If your family loves yogurt, try mak
ing your own with this handy one quart
yogurt maker from Salton. With a retail
price of under
S2O, it will pay for
itself in no time, •*-£■ jr*.
and you can add i
your own fruits
and nuts.
It comes with
a recipe book.
Look for it at
Amazon. Com,
or ask at any
store specializing *
in kitchen ware.
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