Recipes

Pecan Recipes

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Banana Nut

¾ c. butter or oleo

2½ c. sugar

3 eggs

1½ c. mashed bananas

3c. flour

1 tsp. soda

½ c. buttermilk

1½ tsp. vanilla

3¼ tsp. salt

1 c. nuts

1 T. baking powder

Cream butter and sugar. Add eggs one at a time, beating after each.

Add vanilla and mashed bananas. Sift dry ingredients and add alternately with milk. Bake at 350° for 40 minutes. Makes 2 loaves.

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Pecan Tassies

Crust:

1(3-oz.) pkg. cream cheese

1c. flour

½ c. soft butter (1 stick)

Filling:

¾¼ c. brown sugar

1 T. soft butter

1 beaten egg

3 c. pecan pieces

1 tsp. vanilla

For crust, blend cheese and butter. Stir in flour. Shape into a ball, cover and refrigerate 1 hour or more. Shape into 24(1-inch) balls. Press into ungreased mini muffin tins, sides and bottoms. For filling, mix all ingredients except pecans until smooth. Mixture will be thin. Preheat oven to 325°. Put ½ pecans in crust and add filling. Use a teaspoon to fill each pie. Sprinkle remaining pecans on top. Bake in slow 325° oven for 22-25 minutes or until crust is brown. Cool in pan before removing.

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Apple Cranberry

3 to 4 cups fresh baby spinach

1 medium honey crisp apple sliced thin

1/4 to 1/3 cup dried cranberries

1/2 cup crumbled feta cheese (feta packed in brine recommended)

3 tablespoons chopped candied pecans (store-bought or homemade)

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon pure maple syrup

1 teaspoon Dijon mustard

1/4 teaspoon sea salt

1/8 teaspoon black pepper

finely minced fresh garlic clove (optional)

1 cup chopped pecans (smaller pieces preferred)

1 tablespoon unsalted butter

2 tablespoon brown sugar

1/8 teaspoon salt

INSTRUCTIONS

1-First, mix up the dressing: Grab a jar and combine 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. If you’re feeling extra, toss in a finely minced garlic clove for more zing. Shake it well or whisk in a bowl until it’s all blended that’s your tangy base sorted.

2-Next, prep the salad: Thinly slice 1 medium honey crisp apple and set it aside. In a large bowl, add 3 to 4 cups of fresh baby spinach and drizzle on half of your dressing to coat the leaves evenly. This step ensures every bite is flavorful without making things soggy.

3-Now, add the goodies: Mix in the sliced apple, 1/4 to 1/3 cup dried cranberries, 1/2 cup crumbled feta cheese, and 3 tablespoons chopped candied pecans. Gently toss everything together so the flavors meld without bruising the greens. If you’re making your own candied pecans, melt 1 tablespoon unsalted butter in a skillet, add 1 cup chopped pecans, 2 tablespoons brown sugar, and 1/8 teaspoon salt, then sauté for 5 to 6 minutes until coated, and let them cool before adding.

4-Taste as you go and adjust with more salt, pepper, or dressing if needed it’s all about making it your own. Serve it up right away for the best crunch, and you’ve got a dish that pairs wonderfully with grilled favorites like burgers.

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Chewy Coconut Pecan Granola Bar Recipe

1/2 cup pecan pieces

2 cups old-fashioned rolled oats

1 cup crispy rice cereal

1/2 cup dried cranberries

1/3 cup unsweetened coconut flakes

1/3 cup coconut oil

1/3 cup honey

1/4 cup light brown sugar, packed

1 teaspoon vanilla extract

1/2 teaspoon salt

Pecan Oil Recipes

Tasty Fudge Brownies

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Instructions

Preheat oven to 350 F
Line an 8-inch square pan with baking or parchment paper.
In a large mixing bowl, add pecan oil, vanilla and sugars and mix briefly.
In a separate bowl, add eggs and whisk with a fork for approximately 30 seconds or until combined.
Add eggs to sugar mixture, along with cocoa powder, flour and chocolate chips. Gently mix with a spoon or spatula to combine.
Pour into prepared tin and sprinkle partially crushed pecans over the top (optional)
Bake for approximately 28-30 minutes or until a knife inserted in the middle comes out clean. Leave to cool slightly before removing from pan. They will firm up as they cool. Serve with ice cream or whipped cream.

What you’ll need

1/4 cup of Kinloch Pecan Oil
2 teaspoons vanilla extract
3/4 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1/2 cup cocoa powder, sifted
1/2 cup plain flour or all purpose flour
1/2 cup chocolate chips (can substitute with dairy-free chocolate chips)
1/2 cup pecans partly crushed (optional)

Big Lew's Chicken Fajitas and Hominy in a Discada on a Rocket Stove

You'll Need:

- Corn Oil

- Kinloch Pecan Oil

- golden & white hominy

- salt

- pepper

- garlic jalapeno seasoning

- flour tortillas

- poblano peppers

- onions

- red salsa

- sour cream

- hot sauce

For Marinade:

- Worcestershire sauce

- soy sauce

- orange soda

- cumin

- chili powder

Before Starting:

- Cut chicken breasts into strips & marinade

- Marinade in Worcestershire sauce, soy sauce, orange soda, salt, pepper, cumin, and chili powder.

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To begin:

1. Add corn oil to the wood to help season the metal

2. Add pecan oil to the top of the discada

3. Add a can of golden hominy and a can of white hominy

4. Stir and add salt, pepper, and red

5. Take the hominy out and put into a bowl

6. scrape surface off

7. Add pecan oil to surface

8. Add marinated chicken to surface

9. Brown and then add garlic jalapeno seasoning

10. add flour tortillas to edge of the surface

11. flip tortillas

12. move the chicken over

13. add poblano peppers and onions

14. add salt and pepper

15. once peppers are cooked, mix with the chicken

16. top with red salsa, sour cream, and hot sauce

Enjoy!

New Year's Collards and Black Eyed Peas

What you'll need:

2 tablespoons of Kinloch Pecan Oil
1 yellow onion, finely chopped
3 garlic cloves, minced
2 bundles of collards (or your choice of greens), about 5 cups, stem removed and chopped
2 15-ounce cans black eyed peas, drained and rinsed
juice of 1/2 lemon
¼ teaspoon crushed red pepper
salt & pepper , to taste

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Directions:

1. Prepare Skillet:

In a large skillet, warm pecan oil over medium heat.

2. Sauté Onion and Garlic:

Add the onion and cook for about 3 minutes until translucent.
Add garlic and cook for an additional 2 minutes until fragrant.

3. Cook Greens:

Introduce greens to the skillet along with 1/2 cup vegetable broth.
Cover with a lid and cook until the greens start to wilt. Cooking times vary based on the chosen greens ( collards, chard, kale).

4. Monitor and Stir:

Keep an eye on the greens as they cook, stirring intermittently.
Add more broth if needed.

5. Add Black Eyed Peas:

Once the greens are cooked, add the pre-cooked black-eyed peas.
Stir and cook until heated through.

6. Add Seasonings:

Squeeze in fresh lemon juice and sprinkle with crushed red pepper.

7. Serve Warm:

Season with salt and pepper to taste.

Enjoy your warm and flavorful dish!

Oven-Roasted Turkey with Kinloch Pecan Oil

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What you'll need:

1 tablespoon smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 14-pound turkey, giblets removed, washed, and dried
Kinloch Pecan Oil, for drizzling

• • Fresh thyme, for garnish

Directions:

1. Prepare Spice Rub:

Mix smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a bowl.
Sprinkle some of the spice rub inside the turkey cavity.

2. Apply Spice Rub to Turkey:

Separate the skin from the breast meat, starting at the top of the breast and sliding to the right and left, then working down.
Massage some of the rub onto the meat under the skin.
Sprinkle the remaining rub on the turkey's skin.
Place the turkey on a sheet tray and cover with plastic wrap.
Refrigerate overnight or up to 24 hours to allow the flavors to marry.

3. Preheat Oven and Prepare Turkey for Roasting:

Set a rack at the lowest position in the oven and preheat to 325 degrees F.
Remove the turkey from the refrigerator to bring it to room temperature.
Tie the legs together and tuck the wing tips under.
Place the turkey in a roasting pan.
Drizzle the outside of the turkey with a few tablespoons of Kinloch Pecan Oil and sprinkle with salt and pepper.

4. Roast the Turkey:

Roast the turkey for about 3 hours or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.

5. Rest and Carve:

Transfer the turkey to a platter.
Cover loosely with foil and let it rest for 30 minutes before carving.

Roasted Brussels Sprouts with Bacon and Balsamic

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What you'll need:

32 ounces Brussels Sprouts, ends removed and halved
1 tablespoon Kinloch Pecan Oil
salt and pepper, to taste
8 ounces thick cut Applewood Bacon

• 1 tablespoon Kinloch Balsamic Vinegar

Directions:

Preheat oven to 425 degrees F.
In a medium mixing bowl, toss the Brussels Sprouts with the pecan oil.
Spread evenly on a large baking sheet - Brussels Sprouts should not be overlapping or too crowded.
Season, to taste, with salt and pepper.
Place the baking tray in the oven on the middle rack.
Roast for 20 - 25 minutes, stirring halfway through, until the Brussels Sprouts are cooked and golden brown.
While the Brussels Sprouts are roasting, cook and crumble the bacon.
Remove the bacon from the grease using a slotted spoon.
Set aside 1 teaspoon of bacon grease.
Whisk together the reserved bacon grease and the balsamic vinegar.
Toss with the cooked Brussels sprouts and the crumbled bacon.
Serve immediately.

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