SANDRA’S SWEETLY SPICED CANDIED PECANS

Candied pecans are fantastic to eat as a snack,

are a great addition to salads,

and feel free to top desserts

with these yummy morsels...

Yields: 2 cups

Prep: 5 Mins.

Bake: 30 Mins.

INGREDIENTS

1 egg white

1 tablespoon water

¼ teaspoon vanilla extract

2 cups whole pecans

½ cup granulated sugar

1-½ teaspoons ground cinnamon

¾ teaspoon fine-grain kosher salt

METHOD

Preheat oven to 300 degrees.  Line a baking sheet with foil and spray with oil, and set aside.

Pour sugar, cinnamon, and fine-grain kosher salt into a plastic bag, and shake to mix.

Place egg white, water, and vanilla extract into a medium bowl, beat with a hand mixer until slightly foamy, and add pecans; tossing to coat well. Lift pecans out of bowl with a slotted spoon (or spider used in Asian cooking and stir-fry recipes) and place them into the bag of sugar and spices. Shake pecans in bag making sure they are well coated.

Place the coated pecans so they are separated and in a single layer on the prepared baking sheet. Bake for 30 minutes, while tossing with a fork 15 minutes into the baking process. Let cool completely before serving. ~ Enjoy!

SANDRA’S BLUEBERRY BANANA TOASTED PINE NUT PARFAITS

A perfect way to start
this glorious day...

Servings: (2)

Prep: 5 Mins.

INGREDIENTS

¼ cup fresh organic blueberries

2 (6 oz. containers) Greek Non-fat Pomegranate Blueberry and Acai Yogurt

½ organic banana, peeled and sliced

¼ cup toasted pine nuts, chopped

METHOD

In a tall fluted glass, layer the ingredients in the order listed, twice.  Garnish with three blueberries, and serve. – Enjoy!

~~~~~~~~~~~~~~~

Tip:  To prepare your toasted pine nuts (or any other type of nuts), place the nuts in a dry skillet over medium heat and toast, while occasionally stirring, until lightly golden and fragrant, and let nuts cool before chopping.

SANDRA'S SUPERBLY MOIST BANANA NUT and RAISIN BREAD

Over the years I've made many, many variations
and this is my absolute favorite to date...

Servings: (12 = 1 loaf)
Prep: 10 mins. |
Bake: 1 hr.

Posted by Sandra

INGREDIENTS

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs
1 teaspoon freshly grated orange zest
1/2 cup butter (1 stick), at room temperature
2 cups “ripe” bananas, cut into very small chunks (about 3 large)
1 teaspoon vanilla
2 teaspoons cinnamon
½ teaspoon nutmeg
3/4 cup of milk
1 cup combination of cup chopped pecans, and raisins
--(or craisins, or other dried fruit, or brand of nuts, also see “Tip”)

--Cinnamon/sugar for sprinkling on top

METHOD

Preheat oven to 350 degrees. Prepare a loaf pan sprayed with baking flavored oil.

Sift together the flour, baking soda, baking powder, and salt into large bowl.

In a medium bowl, cream together the sugar and butter. Beat the eggs slightly in another medium bowl, and add to the creamed mixture, mixing to combine. In the same medium bowl, add the chopped bananas, and then add to the creamed mixture. Add the vanilla, cinnamon, nutmeg, and orange zest and beat, just until combined.

Mix in the sifted dry ingredients until combined, then stir in milk and nuts (or your preferred additions, but do not exceed ½ cup total).

Place the mixture into the prepared loaf pan, and bake for 30 minutes, remove and sprinkle with top with cinnamon/sugar, and continue baking for 30 more minutes, until the top is brown and a toothpick inserted in center comes out clean.

Remove from oven and place loaf pan on its side for 10 minutes, and then place on a cooling rack and cover loaf with a clean kitchen towel to cool for 10 minutes before spreading slices with butter or cream cheese, and a hot cup of coffee or tea, or a cold glass of milk. – Enjoy!


~~~~~~~~~~~~~~~~~~~~


Tip: If you use frozen cranberries or blueberries, once thawed if there are any juices present be sure to drain first through a colander or sieve, although maintain the 1-cup quantity.

SANDRA'S APPLE WALNUT FILLING (or Sauce)

A very versatile apple and walnut filling
that can be used to enhance a variety of dishes...

Yields: (2 cups)

INGREDIENTS:

1 tablespoon unsalted butter
1/4 cup dark brown sugar
1 cup walnuts, finely chopped
2 cups of fresh granny smith apples, peeled, cored, and cubed small
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons cornstarch

METHOD:

Combine butter, brown sugar, and chopped walnuts in a small saucepan, and cook while stirring for 3 minutes. Add apples, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch.  Heat while stirring until filling thickens and apples are tender, but not mushy. Let filling cool completely.


~~~~~~~~~~~~~~~~~~~~~


Tip:  This filling (or sauce) can be used to fill crepes, stuff braided bread, serve along side pork chops, or over vanilla ice cream, over hot oatmeal, waffles, pancakes, and so on.  -- The uses are endless - Enjoy!