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■ M ■ M It APPLE PIE fcMl HOTDOGS wwW 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 'lb ’ U/Ur .Jr Jr - v. ‘ jKgr - ''3oF' * d^^EP r JjpF jp * : f'. WGmLx% M 'jfe l||lp I Bnk Georgia Pecan Commission This strudel looks hard to make, but refrigerated dinner rolls and canned cherry pie filling make it a snap. ,!Hl mK rlii' 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 f y' w <* ii|K| .{MM JH9K.— .TlM—————M 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 X. '••X-.' ft*' w - • W,. - ' . m '? ■■' 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. ‘“'More on the /nenn 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. 1D