by Jennifer Kosnick Hart | Jan 29, 2020 | Pecan Food Fantasy Contest |
By: Holy Norsworthy
2 c. Salted Butter
2 c. Sugar
1/4 c. Water
2 Tbsp. White Corn Syrup
12 oz. Semi-Sweet Chocolate Chips
1/2 c. Chopped Pecans
Melt butter over low heat. Add sugar, water and syrup. Cook to 290 degrees (hard crack). Pour on a buttered cookie sheet. When cool, spread the top with melted semi-sweet chocolate chips and sprinkle with chopped pecans.
by Jennifer Kosnick Hart | Jan 29, 2020 | Pecan Food Fantasy Contest, Pecan News |
The first documented evidence of nut consumption occurred around 7,000 BC, during the Stone Age.
Many varieties of pecan are alternate-bearing. This means that one year the tree will produce large quantities of nuts and the following year they will produce smaller harvests.
Pecan trees can live to over 200 years.
Pecans are the only tree nut that is truly native to the United States.
In 2018, New Mexico replaced Georgia as the top producing state for Pecans.
by Jennifer Kosnick Hart | Jan 28, 2020 | Pecan Food Fantasy Contest |
By: Ella Gamache
1/2 c. Unsalted Butter
1 c. Flour
1 heaping c. Pecans
2 Tbsp. Sugar
1/4 tsp. Salt
Preheat oven to 275 degrees.
Cream the softened butter, sugar and flour. Fold in the pecans and salt. Roll dough into small balls. Bake for 45 minutes. Let cool. Melt chocolate and drizzle on top.
by Jennifer Kosnick Hart | Jan 26, 2020 | Pecan Food Fantasy Contest |
“Pecan” is an Algonquin word meaning “a nut requiring a stone to crack.”
Astronauts took pecans to the moon in two Apollo space missions.
Roasted pecan shells were a common coffee substitute in Civil War rations.
by Jennifer Kosnick Hart | Jan 24, 2020 | Pecan Food Fantasy Contest |
By: Judy Johnson
2 c. White Sugar
1 c. Vegetable Oil
2 c. All Purpose Flour
2 tsp. cinnamon
1 tsp. salt
2 tsp. Baking Powder
1 tsp. Baking Soda
1 c. Chopped Pecans
2 c. Grated Zucchini
2 tsp. Vanilla
Preheat oven to 350 degrees F. Grease and flour Bundt pan. Or you cake use 2- 11″ baking pans. Sift together flour, cinnamon, salt, baking powder and baking soda on to a piece of waxed paper. In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture and beat for 2 minutes. Stir in chopped pecans, vanilla and zucchini. Mix thoroughly. Pour batter into prepared pan. Bake for 80 minutes for the Bundt pan. Bake for 25 to 30 minutes if using 2 baking pans.
16 oz. Cream Cheese, softened
1/2 c. Butter, softened
3 1/2 c. Sifted Confectioner’s Sugar
1 tsp. Vanilla
2 c. Pecan Halves
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and then gradually stir in the confectioner’s sugar. After frosting the cake use the pecan halves for decorating the cake.