pecan

Maple Pecan Pie

I love pecan pie. It’s sweet and sticky, nutty and buttery. My grandma used to make one, in which she would over-bake until it was hard but still chewy and tasted like candy. It’s the only dessert I remember her making. I wish I knew how to replicate that pie! However, years of practice has left me with this family favorite. And I have tasted and made A LOT of pecan pies. In fact, one time I even made about 5 or 6 and had a taste off for family and friends! This was the clear winner. I love that it incorporates the maple syrup in the flavor! It’s honestly one of the most simple pies to make. From my table to yours, I hope you enjoy!

As organic as possible:

2 Eggs

1/2 cup Sugar

1/4 cup Brown sugar

3/4 cup Maple syrup

1/4 cup light Corn syrup

3 Tbsp Butter, melted

1/2 tsp Vanilla

1/4 tsp salt

1 1/2 cups Pecan halves

1 unbaked pie crust (I use Martha Stewart’s Paté Brisée)

Preheat the oven to 375º.

If making your own pie crust, place the dough into pie plate. I reserve a little left over dough to press out Maple leaves, for the “Maple” Pecan pie.

In a large mixing bowl whisk eggs and sugars until creamy. Add syrups, butter, vanilla, salt and mix. Add pecans and stir until incorporated. Pour into pie shell and bake 30 minutes. I use the remnant from the melted butter dish (from the pie filling) to lightly coat the top of the maple leaves. Quickly, place the dough maple leaves in any artistic formation you would like on top of the pie and continue to bake 15-20 minutes, until the center of the pie is set when slightly shaken (not completely unmoving, but not liquid-y). Pie will continue to set while it cools. Allow to cool and set before serving. (It’s a great recipe to make a day ahead!)

Tip: It making the pie ahead of time, do not cover with plastic wrap, it can make it “soggy.” Instead use wax paper or aluminum foil.

Maple Pecan Pie

Ingredients

  • 2 Eggs
  • 1/2 cup Sugar
  • 1/4 cup Brown sugar
  • 3/4 cup Maple syrup
  • 1/4 cup light Corn syrup
  • 3 Tbsp Butter, melted
  • 1/2 tsp Vanilla
  • 1/4 tsp salt
  • 1 1/2 cups Pecan halves
  • 1 unbaked pie crust (I use Martha Stewart's Paté Brisée)

Instructions

  1. Preheat the oven to 375º.
  2. If making your own pie crust, place the dough into pie plate. I reserve a little left over dough to press out Maple leaves, for the "Maple" Pecan pie.
  3. In a large mixing bowl whisk eggs and sugars until creamy.
  4. Add syrups, butter, vanilla, salt and mix. Add pecans and stir until incorporated.
  5. Pour into pie shell and bake 30 minutes. I use the remnant from the melted butter dish (from the pie filling) to lightly coat the top of the maple leaves.
  6. Quickly, place the dough maple leaves in any artistic formation you would like on top of the pie and continue to bake 15-20 minutes, until the center of the pie is set when slightly shaken (not completely unmoving, but not liquid-y).
  7. Pie will continue to set while it cools. Allow to cool and set before serving. (It's a great recipe to make a day ahead!)
  8. Tip: It making the pie ahead of time, do not cover with plastic wrap, it can make it "soggy." Instead use wax paper or aluminum foil.
http://sadiesnest.com/maple-pecan-pie/

Cranberry-Pecan Pumpkin Bread

I make this bread every Thanksgiving. It’s like edible baked Autumn.  It’s got texture, body and flavor. It’s sweet enough to serve with dessert but so pretty served with dinner. Besides, can you have too many dishes on the table for a holiday? But don’t limit yourself to just one day! I make this bread other times too. It’s great with coffee for breakfast, it goes fantastic served with salad, and I serve it as a sweet bread side dish with all of our regular staple dishes (soups, stews, even pasta…) to give them a Fall feel. No one is disappointed to see this bread being served.

As organic as possible:

1 cup Brown sugar

1/2 cup Sugar

1 cup cooked or canned Pumpkin

1/2 cup Walnut oil

2 Eggs, beaten

2 cups Flour

1 tsp Baking soda

1/2 tsp Salt

1/4 tsp Nutmeg

1/2 tsp Cinnamon

1/4 tsp ground Ginger

3/4 cup dried Cranberries

3/4 cup chopped Pecans

1/4 cup Water

Preheat the oven to 350º. Grease a loaf pan and set aside.

In a medium bowl, mix sugars, pumpkin, oil and eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cinnamon, and ginger. In a small bowl toss cranberries and pecans with a couple tablespoons of the flour and spice mixture. Add the pumpkin mixture to the flour mixture and combine. Add the cranberries and pecans and stir until incorporated. Pour the batter into the prepared loaf pan and bake 65-75 minutes, until an inserted toothpick comes out clean. Allow to cool 10-15 minutes before transferring to a wire cooling rack*.

*If using a molded loaf pan: The bread does rise. I have used a thin string to slice the loaf and give it a flat bottom to invert onto a plate. However, I have found that the best method (and prettiest on a plate) is to use a serrated knife and cut the loaf about 1/2″ over the loaf pan. That is also the best part about using the loaf pan, because you get to eat some of it without cutting into the presentable part! (And you’re going to want to taste it right away.)

Cool completely before slicing.

Cranberry-Pecan Pumpkin Bread

Ingredients

  • 1 cup Brown sugar
  • 1/2 cup Sugar
  • 1 cup cooked or canned Pumpkin
  • 1/2 cup Walnut oil
  • 2 Eggs, beaten
  • 2 cups Flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1/4 tsp ground Ginger
  • 3/4 cup dried Cranberries
  • 3/4 cup chopped Pecans
  • 1/4 cup Water

Instructions

  1. Preheat the oven to 350º. Grease a loaf pan and set aside.
  2. In a medium bowl, mix sugars, pumpkin, oil and eggs.
  3. In a large bowl, whisk flour, baking soda, salt, nutmeg, cinnamon, and ginger. In a small bowl toss cranberries and pecans with a couple tablespoons of the flour and spice mixture.
  4. Add the pumpkin mixture to the flour mixture and combine. Add the cranberries and pecans and stir until incorporated.
  5. Pour the batter into the prepared loaf pan and bake 65-75 minutes, until an inserted toothpick comes out clean. Allow to cool 10-15 minutes before transferring to a wire cooling rack*.
  6. *If using a molded loaf pan: The bread does rise. I have used a thin string to slice the loaf and give it a flat bottom to invert onto a plate. However, I have found that the best method (and prettiest on a plate) is to use a serrated knife and cut the loaf about 1/2" over the loaf pan. That is also the best part about using the loaf pan, because you get to eat some of it without cutting into the presentable part! (And you're going to want to taste it right away.)
  7. Cool completely before slicing.
http://sadiesnest.com/cranberry-pecan-pumpkin-bread/

Peach-Pear Muffins

I have recently become a fan of the peach-pear combination; the contrasting textures, the flavors, the colors… They just work for me. And of course so do muffins, because why not wrap up your favorite things in a beautiful little sweet bread basket? For another level of texture, I added pecans. So technically we could call these Peach-Pear-Pecan Muffins, but it just doesn’t have the same ring. Right? Regardless, they’re yummy. (Just ask my nephew, Jude).

Makes 24 muffins

As organic as possible:

3/4 cup milk
1 Tbsp balsamic vinegar

2 cups flour
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1/2 cup walnut oil
2 tsp vanilla extract
1 1/2 cups chopped pears
1 1/2 cups chopped peaches
1 cup chopped pecans (1/3 cup reserved)

Preheat the oven to 350º. Grease 24 standard muffin cups with butter or baking spray, set aside.

In a measuring cup or small bowl, mix milk and balsamic vinegar and let it sit. In a large mixing bowl stir together flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. In a separate bowl whisk eggs, oil, and vanilla. Add milk mixture to wet ingredients and stir. Pour the wet ingredients into the dry ingredients, and mix just until combined. Fold in the pears, peaches and pecans until incorporated (not over mixing for fear of muffin bricks).

Spoon or scoop batter into muffin tins until almost to the top. (Side note: I love ice cream scoops for all muffin, cupcake, and most cookie recipes. The kind where you squeeze the handle and the batter is released. If you don’t have one, you might want to consider it.) Bake for 25-30 minutes, until inserted toothpick comes out clean. Allow to cool for a few minutes and serve while still warm or at room temperature.

I love most quick breads and muffins with coffee in the morning for breakfast or on the side of a salad for lunch. Enjoy!

Nutty Banana Brownies

These are scrumptious. They are moist, chocolaty, nutty, and sweet. They are my favorite way to use up bananas. These brownies also have whole wheat flour, so you can feel good about them. Of course, you can use all-purpose flour too and still feel good about them, because they are just that good.

1/2 cup unsalted butter

1 cup sugar

3 Tbsp cocoa powder

1/4 cup chunky peanut butter

2 eggs

1 Tbsp milk

1 tsp vanilla

1/2 whole wheat flour (all purpose flour works just fine too)

1 tsp baking powder

1/4 tsp salt

2 ripe bananas, mashed

1/2 cup chocolate chips, tossed in a tsp of wheat flour (all-purpose flour is fine)

1/2 chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 9 square baking pan and set aside. In a medium sized saucepan, melt the butter. Take off the heat and let cool slightly. Add the sugar, cocoa powder and peanut butter to melted butter. Stir until all is mixed together. In a separate bowl add vanilla to eggs and beat lightly. Add eggs and vanilla mixture, along with the milk to the cocoa mixture and stir. Add the flour, baking powder, and salt to the mixture and stir until combined. Place the mashed bananas into the mix, and gently stir again, mixture will be lumpy. Fold in the chocolate chips and pecans. Pour the batter into the prepared pan and bake for 40 – 45 minutes, until a toothpick inserted in the center comes out clean. Allow to cool before serving. These brownies are great at room temperature (even better I think), and the bananas keep them moist for days (if they last that long). But if you must eat them warm, because they made your whole house smell incredible and you can’t wait… Please do yourself a favor and dab a little Nutella on the top, because chocolate and hazelnuts goes perfectly with nutty banana brownies.

Banana-Pecan Muffins

I don’t know about you, but I like my bananas with pecans. It’s not to say I don’t like walnuts, I have a great recipe for walnut pie in which no other nut will do. But when it comes to bananas and nuts in my baked goods, it’s got to be pecans. They even sound better together. Say banana pecan muffin, now say banana walnut muffin. You see what I mean? They’re meant to be.

Makes 12 Medium Muffins

As organic as you can:

1 1/2 cup all-purpose flour

3/4 cup sugar (rounded)

1 cup chopped pecans

1 1/2 tsp baking soda

1/4 tsp salt

1/2 c sunflower oil (you can use canola or veg)

1 large egg

1 tsp vanilla

3 ripe bananas (medium) mashed

3 tbsp milk

Preheat the oven to 375°. Grease a standard 12 cup muffin tin, and set aside. In a bowl stir together the flour, sugar, pecans, baking soda, and salt. In a separate bowl, mix the oil, egg, mashed bananas, vanilla, and milk. Then add the dry ingredients into the banana mixture and stir just until it is all wet and mixed together.

Scoop the batter into each muffin tin about 3/4 of the way full (and unofficially, if you have any extra batter, continue to dollop it on the top of each muffin cup until it’s gone- just try to keep them even).

Bake for about 20 to 25 minutes, until a toothpick, when poked into a center muffin, comes out clean. Let them cool (on a metal rack if you have one) for about five minutes. Then remove the muffins and serve or save for later. Enjoy!

Side note: We almost always have bananas going bad in our house so this recipe is a great way to use them up. However, we rarely have buttermilk; but, if you do please feel free to substitute the buttermilk for milk… You just might like it