SANDRA'S CANDIED PECANS

 

Ingredients

1/2 cup granulated sugar, or more to taste
1-1/2 teaspoon ground cinnamon
¼ teaspoon kosher salt
1 large egg white
1 tablespoon water
1 pound pecan halves (4 cups)

Method

Preheat the oven to 250F.
Mix sugar, cinnamon, and salt together in a small bowl.
Whisk egg white and water together in a large bowl until frothy. Toss pecans in the egg white mixture to fully coat. Slowly pour in sugar mixture and stir until pecans are evenly coated. Spread onto a baking sheet.
Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 50 minutes. Remove from oven and let cool on baking sheet for 20 minutes before breaking them apart and storing in an airtight container for up to 1 month. You can also freeze them, just take out an hour before using on salads, snacking, baking, etc.

SANDRA’S HUMMINGBIRD BUNDT CAKE

A delightful and easy cake to prepare and is super flavorful...

Servings: 12

Prep: 30 Mins.
Bake: 1Hr and 5 to 15 Mins.
 
INGREDIENTS:
 
CAKE:
 
WET
1-1/2 cups canola oil
3 large eggs
2 tsp vanilla extract
3 mashed ripe bananas
1 (8-oz can) crushed pineapple with its juice (do not drain)
 
DRY
3 cups all-purpose flour
½ tsp ground ginger
1-1/2 tsp ground cinnamon
¼ tsp freshly ground nutmeg
1 tsp double-acting baking powder (or regular)
1 tsp baking soda
1 tsp kosher salt
 
ADDITIONS
1 cup shredded sweetened coconut
1 cup pecans, finely chopped
 
METHOD:
 
Preheat oven to 325F (not 350F).
 
Generously spray a bundt pan with baking spray (or use oil and then flour the pan).
 
In a large mixing bowl, use a whisk to combine all the wet ingredients. Place all the dry ingredients in a sieve and sift over wet ingredients in large bowl; use a wooden spoon to just to combine (do not over mix).  Fold in the additions.
 
Pour cake batter into the bundt pan. Bake in preheated oven for 1 hour and 5 to 15 minutes (turning half way for even baking), just until a toothpick inserted comes out clean. (Do not overbake or the cake will be dry).
 
Remove hot cake from oven and place upright in bundt pan on a baking rack to cool for 30 minutes.  Invert pan to remove cake, and place on baking rack to fully cool.
 
Meanwhile, prepare the frosting shown below.
 
BUTTER CREAM FROSTING:
 
8 TB salted butter, at room temp
8 TB cream cheese, at room temp
4 cups confectioners’ sugar, sifted
2 tsp vanilla extract
 
METHOD:
 
Place all frosting ingredients in a medium-size bowl. Use a hand mixer to combine, then continue beating until smooth and fluffy for about 3 minutes. Cover and set aside at room temperature until cake has fully cooled, then frost. ~ Enjoy!

SANDRA'S TROPICAL BANANA SPLIT DESSERT

Prepared this decadent dessert this morning,
and now enjoying it this evening...

Servings: (9-12)

Prep: 20 Mins.

Chill Crust (Freezer): 10 Mins.

Chill Dessert (Frig): 4 Hrs.

INGREDIENTS:

Crust

4-1/2 graham crackers, crushed (equals about 3/4's cup of crumbs)

1/4 cup sugar

3 tablespoons unsalted butter, melted

Pudding filling

1 (5.1 oz pkg) Vanilla Instant Pudding

2 cups cold milk

1/2 teaspoon vanilla extract

Pudding filling toppings:

1 can (8 oz.) crushed pineapple, drained

1/4 cup coconut flakes

2 sliced bananas (plus 1 more banana for serving)

2 tablespoons prepared chocolate sauce in squeeze bottle (plus more for serving)

Whipped topping

1/2 cup cold, fresh whipped cream  + 1 tablespoon sugar + 1/2 teaspoon vanilla, whipped

1 (8 oz. pkg) cream cheese, softened

1/4 cup sugar

1/2 teaspoon vanilla extract

Just before serving - toppings

1 final sliced banana

1/4 cup chopped candied pecans

2 tablespoons chocolate sauce

METHOD:

Mix graham cracker crumbs, 1/4 cup sugar and butter; press onto bottom of 8" square glass baking dish. Freeze 10 min.

Meanwhile, prepare whipped cream in stand mixer with sugar and vanillla. When done whipping, add softened  cream cheese and remaining 1/4 cup sugar and whip with mixer until blended and smooth. Set aside.

In a medium bowl, beat pudding mixes and milk with whisk for 2 minutes. Spread filling carefully over crust; top with pineapple and coconut flakes. Slice 2 bananas; arrange over pineapple, and drizzle with 2 tablespoons of chocolate sauce.

Top with whipped cream mixture using an offset spatula.

Refrigerate dessert, covered with plastic wrap, for 4 hours to set and allow flavors to meld.

Heading to the refrigerator to set for 4 hours...

Slice the final banana just before serving. Cut dessert into squares to serve. Arrange banana slices over each dessert serving, drizzle with remaining 2 tablespoons of chocolate sauce, and sprinkle with chopped candied pecans. ~ Enjoy!

SANDRA'S EASY CHOCOLATE PARFAITS topped with CINNAMON PECANS

A quick and easy dessert I created using ingredients I had on hand
for a halftime treat ~ Go Seahawks!!

Servings: (6)

Prep: 15 Mins.

Set in refrigerator: 1 Hr.

INGREDIENTS

1 (6-serving size pkg) instant chocolate pudding mix

3 cups cold milk

1 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

1 teaspoon agave (or granulated sugar)

1 (8 oz. tub) cool whip, thawed
1 teaspoon vanilla extract

3 tablespoons cinnamon pecans

--(found in the ice cream topping section of the market)

METHOD

In a medium bowl, whisk the pudding mix and milk until fully combined, place in refrigerator to set for 10 minutes.

Meanwhile, in a small glass bowl, melt the butter in the microwave, about 40 seconds. Add the graham cracker crumbs and agave; use a fork to combine.

Add vanilla extract to the cool whip; mix to combine.

Remove pudding, then layer dessert among 6 decorate glasses in the following order: 1/2 crumb mixture, half chocolate pudding, half cool whip, half cinnamon pecans - repeat a second time.

Place parfaits in refrigerator for a minimum of 1 hour to set and for flavors to meld. ~ Enjoy!

SANDRA’S ENHANCED STRAWBERRY-BANANA JELLO LAYERED DESSERT

This traditional jello dessert

tends to evoke many memories

of fond family times...

I have altered the traditional recipe somewhat, and this new version definitely turned out to be much more flavorful with greater texture.

Servings: (12)

Prep:  10 Mins.

Set: 3 hours.

INGREDIENTS

1 large box sugar free strawberry jello (or 2 small)

1-1/2 cups boiling water

1/2 cup orange juice

2 bananas, finely chopped

1 (16 oz. pkg.) frozen whole strawberries, thawed, and finely chopped

1 (8 oz. pkg.) fat free cream cheese, at room temperature

1 (12 oz. container) fat free cool whip, thawed 

--(do not substitute for real whipped cream, as it does not hold its integrity)

1 teaspoon vanilla extract

1/2 cup chopped candied pecans

METHOD

Dissolve jello in boiling water while stirring for 2 minutes in a medium bowl, and stir in orange juice. Chop the bananas and strawberries, and add to jello mixture. 

Pour half of jello-fruit mixture into a 9”x13” glass dish. Chill until set for 1 hour.

Using a hand mixer, cream softened cream cheese, cool whip, and vanilla extract together until smooth and fluffy in a medium bowl.

Spread half the creamed mixture over set jello. Sprinkle with half the chopped pecans.

Pour remaining jello-fruit mixture over this layer. Chill until completely set for 2 hours.

When set, top with remaining cream mixture, and sprinkle with the rest of the pecans.

Cut into 12 squares, and serve. ~ Enjoy!

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 BLOOD ORANGE SALAD with TOASTED PECANS and SHAVED PARMESAN

A perfect blend of ingredients
that makes this salad absolutely pop...

Servings: (2)
Prep: 10 mins.

Posted by Sandra

INGREDIENTS

1 tablespoon champagne vinegar
1 roma tomato, de-seeded, juiced and sliced
2 cups spring salad greens
1 blood orange, with peel cut off, and then cut into segments from membrane
1 avocado, peeled, and cut into cubes
Kosher salt and freshly ground pepper, to taste
3 tablespoons olive oil
1 teaspoon dijon mustard
1/2 cup pecans, toasted
Parmesan cheese, shaved

METHOD

Whisk the vinegar and mustard while slowly drizzling in oil to emulsify, and taste for seasonings, adding kosher salt and ground pepper to taste, if needed, and set aside

Toast the pecans in a dry skillet over medium-low heat, just until fragrant, and remove to a small plate, and set aside to cool.

To assemble salad, toss the salad greens with 1/2 tablespoon of vinaigrette in a small bowl, and then place in the center of each of two plates. Place the cubes of avocado around the outside perimeter of the plates. Place the blood orange segments decoratively atop each salad, and then garnish them with sliced tomato, and toasted pecans. Lightly drizzle each with remaining vinaigrette. To finish, add shavings of parmesan cheese, and serve. Enjoy!