Pecan recipes

[Beth]

I know it's not prime time for pecans, but I told my mom I'd help her collect some pecan recipes. Anyone have any favorites they'd like to share?

[marshalynne]

For Christmas I tried the Pecan Pie recipe from Cooking Light and it was fabulous. My family loved it. I know pecan pie is an old familiar but I just wanted to say it was very good.

[Natasha]

Also on pecan pie - Eating Well had a Cranberry-Pecan Tart a couple of years ago that I would be happy to post if you re interested.
Plain chopped pecans can also be used to top salads - an interesting alternative to croutons.
And then there s always butter pecan ice cream. Mmmmmm ...
Hope this helps!


[This message has been edited by Natasha (edited 07-08-2000).]

[Beth]

Natasha, I have the CL pecan Pie and some others, but I would love to have the Cranberry Pecan Tart when you have a chance. Last Christmas, we made an absolutely sinful cranberry chocolate tart out of Bon Appetit. It would be fun to go cranberry pecan this fall.

[Peggy]

Beth,

I like the CL Honey-Pecan Crusted Chicken recipe. It is in my Cooking Light Annual Recipes 1998 cookbook which would mean it was in the July 1997 issue. If you don't have access to it, let me know and I can post it here for you.

Peggy

[Natasha]

Hi Beth,
Here is the Pecan-Cranberry Tart recipe, from Eating Well Nov./Dec. 1998, p. 79.

Crust
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
2 Tbsp. granulated sugar
3/4 tsp. baking powder
1/4 tsp. salt
2 Tbsp. canola oil
3 Tbsp. water

Filling
1 cup pecan halves
2/3 cup packed dark brown sugar
2 large eggs
2 large egg whites
1/3 cup light corn syrup
1 1/2 Tbsp. cider vinegar
1 Tbsp. butter, melted
2 tsp. vanilla extract
Pinch of salt
1/3 cup coarsely chopped dried cranberries

To Make Crust:
1. Preheat oven to 375 degrees. Lightly oil a 9-inch tart pan with a removable bottom or coat it with nonstick spray.
2. Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. Let cool. Place oats in a food processor and process until coarsely ground.
3. In a large bowl, stir together oats, flour, sugar, baking powder and salt. Drizzle oil into dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 Tbsp. at a time, until dough just comes together.
4. Turn dough out onto a floured surface and knead 7 to 8 times. Roll dough out to an 11-inch circle, dusting with flour if necessary. Transfer dough to prepared pan, pressing to fit. Trim edges. (If necessary, use scraps to patch any holes in crust.)
To Make Filling & Bake:
1. Spread 1/2 cup pecans on a baking sheet and bake for 5 to 10 minutes, or until fragrant. Let cool and coarsely chop.
2. In a medium bowl, whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt until smooth. Stir in dried cranberries and chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of filling.
3. Bake tart for 20 to 25 minutes, or until filling is set and crust is golden. Cool completely in the pan on a wire rack.
Makes 10 servings. Per serving: 270 calories; 4 g protein; 12 g fat; 38 g carbohydrate

[Beth]

Thanks, Natasha. That sounds like one I'll have to try. Wonder how many of these I collect I'm going to have to make too?

Peggy, I thought I would have that CL, but I don't appear to. If you have a chance, I'd love to have the chicken recipe.

[Peggy]

Beth,

Here's the Honey-Pecan Crusted Chicken recipe from Cooking Light - July 1997 issue.

Ingredients:
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6oz) skinned chicken breast halves
8 (4oz) chicken drumsticks, skinned
1/4 cup honey
2 T Dijon mustard
3/4 teas paprika
1/8 teas garlic powder
1 1/4 finely crushed cornflakes (about 4 cups uncrushed cereal)
1/2 cup finely chopped pecans
Vegetable cooking spray

Directions:
1. Preheat oven to 400 degrees.
2. Sprinkle salt and pepper evenly over chicken; set aside. Combine honey and next 3 ingredients in a bowl. Combine cornflakes and pecans in a shallow bowl; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.
3. Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray and bake at 400 degrees for 40 minutes or until done. Shield chicken with aluminum foil during last 10 minutes to prevent coating from getting too brown. Yield: 8 servings

Calories 270 (30% from fat); Fat 8.9g; Protein 25g; Carb 21.4gm; Fiber 0.5g; Chol 71mg; Iron 2mg; Sodium 416mg; Calc 15mg.

I think the last time I made it I used boneless chicken breasts and only cooked it for about 20-25 minutes. It came out just fine.

Hope you enjoy it!

Peggy

[Beth]

Thanks Peggy. This recipe seems so familiar, but I couldn't find it anywhere. I'm finding so many pecan recipes this could become a life chore, but the folks here always have great ideas, and I wanted to make sure I put some lighter recipes in the collection. Thanks again.