MoreheadPecans.com |
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Pecan Recipes |
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2 Tbsp. melted butter |
Preheat oven to 200º.
Spread nuts on a flat baking sheet. Drizzle butter over pecan halves. Sprinkle
with salt. Bake for 1 hour stirring every 30 minutes. |
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In the 1940s and 1950s, pecan pie came into its own. It was a simple dessert to prepare and got rave reviews - still does! |
3 eggs, lightly beaten |
Preheat oven to 350º. Place the beaten eggs, sugar, corn syrup, melted butter and vanilla in a large mixing bowl and stir until well combined. Fold in pecans. Pour the mixture into the pie shell, smoothing out the top with the spoon so pecans are evenly distributed. Carefully place the pie in the oven and bake until a deep nut brown and a knife inserted in the center of the pie comes out clean, 50 to 55 minutes. Remove the pie from the oven to cool for 30 minutes. When cool, slice and serve as is or with vanilla ice cream.
Yields: 1 - 9 inch pie |
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An easy candy to make at home are these spiced pecans, ever so popular in the 1920s when people made their own candy. |
1 pound Georgia pecan halves |
Preheat oven to 300º. Lightly butter a heat proof serving platter or tray. Place the pecans on a butter-sprayed baking pan and place in the oven to toast 10 minutes (shake frequently about every 5 minutes). Remove the pan from the oven and set aside. Place the sugar, salt cinnamon and water in a 2-quart saucepan. Place the pan over medium-high heat, and stir with a wooden spoon until the mixture forms a syrup that spins a small thread when you pull the spoon from the syrup, about 5 minutes. Remove the pan from the heat. Fold in toasted pecans and vanilla. Stir quickly to combine nuts and syrup. Quickly pour mixture onto the prepared platter. With a spoon quickly, but carefully, separate the nuts. Let nuts cool until syrup has set. Store in a tightly closed tin or plastic container.
Source: Georgia Pecan Commission |
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The chore of making French toast on a weekday morning is standing over the stove when you're short on time. By assembling breakfast the night before, then letting the French toast bake instead of fry, you've got more time to get organized for the new day. |
4 large eggs |
Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla in a medium mixing bowl and whisk to combine, Mist the bottom of a 12 by 8 inch glass casserole with vegetable oil spray or brush with melted butter. Place the bread slices in a single layer in the pan. Pour the egg mixture over the bread, distributing it evenly. Turn the bread slices once. Cover the pan with plastic wrap and place in the refrigerator overnight. The next morning, preheat oven to 425º. Remove the pan from the refrigerator and remove the plastic wrap. Sprinkle the bread slices with pecans and drizzle with melted butter. Bake for 20 to 25 minutes, or until bread slices puff up and pecans are deep brown but not burned. Serve warm with maple syrup. Variation: Instead of a cup of milk, use 2/3 cup orange juice and 1/3 cup of the milk. You can vary this further by adding a little grated orange zest with the pecans before baking.
Serves 4 to 6 |
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Georgia pecan grower Buddy Leger of Cordele, Ga., says this chicken salad made by his wife Margie is a winner and a favorite in their home. |
5 cups cooked
chopped chicken |
In a large bowl combine chicken, celery and salad dressing or mayonnaise. Add apple, pecans, pickle relish and eggs, if desired. Mix until well combined. Season with salt and pepper if needed. Serve over lettuce leaves.
Source: Georgia Pecan Commission |
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