A selection of our favorite recipes...

Breakfast Cookies

Ingredients:

Makes approximately 9 cookies

  • 1 very ripe banana
  • 1 large egg
  • 1/4 cup maple syrup
  • 1 1/2 cups quick oats
  • 1/2 cup chopped pecans
  • 2 tablespoons dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup raisins


Instructions:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Mash the banana in a bowl.
    Mix in the egg and maple syrup
  3. Add the oats, pecans, brown sugar, baking powder, cinnamon and salt. Mix well. Then fold in the raisins.
  4. Use a 1/4 cup to scoop the batter onto the parchment paper. Flatten the cookies with the back of a spoon.
  5. Bake for 15 minutes.
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Slow Roasted Pecans

Ingredients:

  • 1 pound pecan halves or pieces, or
    about 3-4 cups
  • 3 tablespoons unsalted butter cut
    into small pieces
  • Kosher or sea salt to taste


Preparation:

  1. Preheat oven to 250 degrees
  2. Spread the pecans on a rimmed baking sheet and place on center rack of the oven.
  3. Roast stirring occasionally for 60 minutes.
  4. Stir in the butter until the pecans are coated and the butter is melted.
  5. Return the pan to the oven and roast for 10 minutes longer.
  6. Salt to taste while the pecans are still warm


*** Slow roasting versus toasting

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Spicy Pecans

Ingredients:

  • 1 – 16 oz bag pecan halves or pieces
  • ½ cup maple syrup
  • 1 TBSP Ground Cumin
  • 1 TBSP Cayenne Pepper
  • 1 Tsp Kosher Salt

Instructions:

  1. Preheat oven to 250 degrees (Slow roasting versus fast toasting makes a difference)
  2. Line cookie sheet with parchment paper.
  3. Combine all ingredients in a bowl and mix well
  4. Arrange pecans in a single layer on sheet pan.
  5. Bake 15 minutes then stir. Bake an
    additional 45 minutes.
  6. Allow pecans to cool 5 minutes then break apart to make individual pieces.
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Pecan Crusted Trout

Ingredients:

  • 3/4 cups pecans finely chopped
  • 2 tablespoons rosemary, finely
    chopped
  • ¼ cup fresh parsley, finely chopped and divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ tablespoons Dijon mustard
  • 4 – 6 oz trout filets
  • Olive oil for browning
  • 2 tablespoons butter, plus more for browning
  • 1 lemon juiced
  • ¼ cup white wine
  • 3 tablespoons capers
  • 2 cups spinach
  • 2 cups arugula

Instructions:

On a plate combine pecans, rosemary, half the parsley, salt and pepper. Lightly brush one side of fillet with Dijon mustard and press fillet into the pecan mixture to adhere. Set aside and proceed with the remaining fillets.

Heat about 1 tablespoon each of olive oil and butter over medium-high heat. When oil is sizzling hot, place fillets pecan-batter side down in pan and cook for about 3 minutes. Do not crowd the pan; you might have to cook in batches. Flip fillets, cook for two more minutes, or until flaky and golden.

Remove fillets to platter and tent with foil. Repeat with remaining fillets. Once all fillets are cooked, add the butter, lemon juice, and wine to deglaze the pan. Add capers and bring to a boil. Turn off heat and stir in rest of parsley.

Place filet on top of spinach and arugula and top with wine sauce.

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Mema’s Cranberries and Apples with Pecan Topping

Ingredients:

  • 1 – 12oz bag fresh cranberries
  • 3 cups chopped Granny Smith apples.
  • 1 ½ cups sugar
  • 1 cup water

Topping:

  • 1 stick butter melted
  • 1 ½ cup regular plain oatmeal – not instant
  • 3 Tablespoons sugar
  • 1 cup chopped pecans

Directions:

  1. Core and chop apples into bite size pieces
  2. Spray 9 x 13 baking dish
  3. Mix cranberries and apples in the dish. Mix water and sugar and pour over cranberries and apples.
  4. Sprinkle with oatmeal, 3 tablespoons sugar, melted butter and top with one cup chopped pecans
  5. Bake at 350 for 45 minutes until bubbling. If it starts getting too brown on top tent with aluminum foil.
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