Candied Pecans

Ingredients:

2 cups pecans

1 cup white sugar

4 TBL butter

2 tsp vanilla

dash cinnamon

dash sea salt

Directions:

Melt sugar and butter.  Add vanilla, cinnamon and salt.   Add pecans.  Stir well to coat.  Continue stirring and cooking for 3 minutes or so until the nuts are well coated and "crispy" looking.  Cool on parchment paper.  I tried wax paper, but the nuts stuck to the paper, so parchment is a better choice!!

Store in a jar, or airtight container.  Great on salads!!

  

Banana bread

This is by far the best recipe I've tried!  It comes from Cook's Illustrated July/Aug 2010.  It's a little more labor intensive, but so worth it.  The secret to this recipe is the reduced banana juice.  Let me preface this recipe by saying I freeze my old bananas.  They're great for smoothies, and now, this bread recipe!

Ingredients:

1 3/4 cup all purpose flour

1 tsp baking soda

1/2 tsp sea salt

6 large bananas, peeled

8 TB unsalted butter, melted

2 eggs

3/4 cup light brown sugar

1 tsp vanilla

2 tsp sugar

Directions:

Preheat oven to 350.  Spray a loaf pan with non-stick spray.  If your bananas are frozen, pull them out and let them thaw for 5 or so minutes before you peel them.  Peel and slice bananas and put them in a glass bowl covered tight with plastic wrap.  Cut a few slits in the plastic wrap and microwave for 5 minutes.  While the bananas are in the microwave, mix flour, soda, and salt in a mixing bowl.  Set aside.  When bananas are done, strain them over a small sauce pan and simmer that lovely "banana juice" for about 5 minutes until it reduces.  While the juice is simmering, put the bananas in a food processor and process till smooth.  Place the banana mash in a large mixing bowl, then mix in the banana juice.  Add eggs, butter, brown sugar and vanilla and whisk till well mixed.  Fold in dry ingredients, just until the dry ingredients are blended in.   Fill loaf pan half way with batter and sprinkle the top with sugar.  Bake at 350 for 50-60 minutes.  My batch made a large loaf, plus 12 mini muffins.  I absolutely love the stone loaf pans for baking bread!

Deep dish personal pan pizza

This pizza was made with the other half of the dough I made for the BBQ chicken pizza.  I like a thick crust!

Here's the dough recipe (this made 2 pizzas):
Ingredients for the crust:
2-2 1/2 cups flour
1 pkg rapid rise yeast
3/4 tsp sea salt
1 1/2 tsp sugar
2/3 cup water 120-130 degrees
3 TB olive oil

Toppings:
a handful of sliced red onions
a handful of sliced roasted red peppers
a pinch of fresh rosemary, chopped
4 fresh mozzarella balls, sliced
olive oil

Mix flour, yeast, salt and sugar in a bowl.  Add water and oil and mix well.  Turn dough onto a floured surface and knead for about 4 minutes.  Shape into a ball and let it rest for 15 minutes.  Divide dough in half and flatten with your hands into a deep dish pan that has been coated with olive oil.  Spread topping evenly over the crust and bake for 15-17 minutes on the top rack of the oven.  This recipe made a small personal pan pizza and a thin crust "flat bread" style pizza.

Pretzel bites

Anyone who knows me knows I'm a bread lover.  I'd rather eat bread than dessert.  These pretzel bites are perfect for snacking, appetizers or dessert!  Especially drizzled with salted caramel.  We tried them with honey mustard dip, but the caramel reigns supreme!  Adapted from  Guy's pretzel roll recipe.

Ingredients:

• 1 package Rapid Rise yeast
• 2 3/4 cups all purpose flour, plus extra for dusting
• 1 TB sugar, plus 1 tsp for sprinkling
• 1 tsp sea salt
• Olive oil to coat the bowl
• Cooking spray
• 1/3 cup baking soda

Directions:

Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.

Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes.

Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.

Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute.  Roll out dough to 1/8 inch.  Cut strips about an inch wide, and flatten with rolling pin.  Cut each strip in half and simply roll up like a crescent roll.  Make an X in the top of the roll.  Cover with a damp towel and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat.

Stir the baking soda into the boiling water (it will foam up slightly).  Add 5-6 rolls at a time, and poach for 2 minutes. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with sugar and salt. Repeat with the remaining rolls.

Bake the rolls until golden, about 10 minutes.  Brush with butter after baking.  Sprinkle with cinnamon if using salted caramel sauce.  

Sugared Pecans

The secret is sour cream!!!!

I don't know about any of you, but I am so ready for fall!  Cooler weather, sweatshirts, football, and pumpkin anything!  As I was digging through my recipes, I found this one for sugared pecans from my husband's aunt Evelyn.  This is so good at the holidays anytime of the year, especially at the holidays!  *WARNING*  These may be addictive, and not for anyone on a diet or watching their sugar.

Combine in a large pot and boil to a soft ball stage the following:

1/2 cup sour cream

1/2 cup white sugar

1 cup brown sugar

Remove from heat, add 1 tsp vanilla and beat until thick.  Add 3 1/2 - 4 cups pecans (Aunt Evelyn just dumps in a pound).  Stir until covered.  Separate on wax paper and allow 30 minutes to harden.  Enjoy!