We all want to ‘up the ante’ when company is expected. For a perfect appetizer, make this one up. Everyone will want the recipe and you can smile and then run to the kitchen to pat yourself on the back.
- 1/2 cup pecan halves
- 1 tsp. butter
- 2 tsp. sugar
- 1/4 tsp. paprika
- 1/8 tsp. cayenne pepper
- light pinch of salt
- 2-3 large Bosc pears, washed, pat dry
- 1 tbsp. water
- 3 large endives, trimmed
- 4-5 oz. Balderson’s aged cheddar cheese
Preheat oven to 400 degrees. Lay the pecans on a baking sheet and toast for only 5 minutes. Remove from the oven.
Transfer the nuts to a frying pan and add the butter, sugar, paprika, cayenne and salt. Toss until the butter and sugar melt and the seasoning has covered all the nuts. Remove to a paper towel to cool down. Chop the nuts up and set aside.
Now grate the pears, making sure to remove the seeds, core and stem. Heat a frying pan . Add the pears. Add the 1 tbsp. water and cook for about 3 minutes. Remove from heat, drain any excess liquid and let cool.
Peel the leaves off the endive and set out on a platter. Place a spoonful of the pears on each leaf and top with the chopped pecans and crumbled cheese.
Serve immediately with a glass of chilled……
Pumpkin Loaves
This recipe makes 2 loaves….one for now and one for unexpected company in the future.
- 3 1/2 cups flour
- 2 tsp. baking soda
- 1 tsp salt
- 3 cups sugar (yes, this is right)
- 2 tsp. cinnamon
- 2 tsp. freshly ground nutmeg
- 4 large eggs, beaten
- 2/3 cup water
- 1 cup Crisco oil
- 2 cups pumpkin puree not pie filling)
- 1 cup chopped pecans
- 1/2 cup English toffee bits
Sift dry ingredients in a medium bowl, add the beaten eggs, water, oil and pumpkin. Stir in the toffee bits and pecans until well blended. Grease 2 loaf pans and bake for about 1 1/2 hours in a 350 degree oven.
Check for doneness and let cool on a rack. Remove from the pans. Wrap in saran and, if freezing, insert inside a freezer bag.
Caramel Cheesecake with Pecans
These are the kinds of desserts I like…to make….to eat…whatever.
- 2 pkgs. cream cheese
- 1/2 cup berry sugar
- 1/2 tsp. pure vanilla
- 2 large eggs
- 24 caramels
- 2 tbsp. milk
- 1/2 cup chopped pecans
- 1 graham cracker crust…store bought will do nicely.
In your electric mixer, cream the cheese, sugar and vanilla until well blended (no lumps). Add the eggs and again beat until smooth.
Melt the caramels in the milk, stirring until completely smooth and pour over the crust.
Top the cream cheese mixture over the pie and bake in a 350 oven for 35-40 minutes until almost set. Cool and refrigerate overnight.
OMG this is good. Wow! Now, where did I hide the ice wine?…later
Brown Sugar Pound Cake
This is a lovely cake to offer.
- 1 cup butter
- 1 cup brown sugar
- 2 cups white sugar
- 6 eggs
- 1 HEAPING cup sour cream
- 2 tsp. almond extract
- 1/4 tsp. baking soda
- 3 cups flour
- 2 1/4 cups chopped pecans
Preheat oven to 300 degrees. Cream really well the butter and sugars. This should be light and fluffy. Add the eggs, beating after each one, then add the sour cream and extract.
Sift together the flour and baking soda, and slowly beat into the wet mixture. Stir in the chopped pecans. Pour into oiled bundt pan and bake for 45-50 minutes. Insert a toothpick to ensure it is cooked through.
Place on rack to cool completely and remove from pan. If not eating immediately, wrap in plastic wrap and then tin foil and freeze. When ready to eat, either ice it or simply dust with icing sugar.
Red and Green Frosted Balls
Makes about 3 dozen cookies
- 1 cup softened butter
- 1/3 cup white sugar
- 1 tbsp. water
- 1 tsp. pure vanilla
- 2 1/4 cups flour
- 1 1/4 cups chopped pecans
- 1 cup sifted icing sugar
- Red and green coloured sugar or sprinkles (your choice)
Preheat oven to 325 degrees. In a mixing bowl, beat the butter for about 30 seconds, add the sugar and beat until well blended, scraping the bowl often. Now beat in the water and vanilla until well combined. With the mixer, beat in as much of the flour as you can. By hand, add the pecans and balance of any flour remaining.
Shape the dough into 1 inch balls and place on parchment paper lined cookie sheets. Bake for about 20 minutes until the bottoms become lightly browned.
Cool on a rack. In 3 separate bowls, add one-third cup of icing sugar, another bowl add green sugar, and the third, add the red sugar. Roll the cooled cookies in the desired mix. If using sparkles, roll in icing sugar first, then the sparkles.
Another ‘goodie’ to add to your holiday baking.