Extension Education Association pecan, peanut sale in progress
Sept. 25, 2012 at 4:25 a.m.
Cherry Cheese Danish
• 2 (8-oz.) tubes refrigerated crescent dough sheets
• 1 (8-oz.) pkg. cream cheese, softened
• 1 cup plus 1 Tbsp. granulated sugar
• 1 tsp. vanilla
• 1 (21-oz.) can cherry pie filling
• 1 Tbsp. butter, melted
• 1/2 cup chopped pecans
Preheat oven to 350 degrees. Unroll 1 package of crescent dough, fit into the bottom of an ungreased 13x9-inch baking dish. Bake for 10-12 minutes.
In a bowl, mix together cream cheese, 1 cup of sugar and vanilla. Spread mixture over hot dough in baking dish.
Next, spread a layer of cherry pie filling over the cream cheese mixture. Unroll remaining crescent dough and lay on top of the pie filling
Combine 1 Tbsp. sugar, pecans and melted butter. Sprinkle over the top of the dough.
Bake 35-45 minutes or until golden brown.
Cranberry-Nut Bread Minis
• 1 white cake mix
• 1 (3.4-oz.) pkg. vanilla instant pudding
• 4 eggs
• 1 cup water
• 1/4 cup oil
• 11/2 cups fresh or frozen cranberries, chopped
• 1/2 cup pecans chopped
• 2 Tbsp. butter, melted
• 2 Tbsp. sugar
• 1/2 tsp. ground cinnamon
Heat oven to 350 degrees. Beat first five ingredients in large bowl with mixer 2 minutes or until well blended. Add cranberries and nuts; beat just until blended. Pour into
five foil mini-loaf pans sprayed with cooking spray.
Bake 40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to wire racks. Mix together sugar and cinnamon. Brush tops with butter and sprinkle with cinnamon sugar mixture. Cool completely.
• 1/4 cup butter
• 1/2 cup plus 3 Tbsp. sugar, divided
• 2 tsp. ground cardamom
• 1 cup salted cashews
• 1 cup salted peanuts
• 1 cup pecan halves.
In a large heavy skillet, melt butter. Use a cast-iron skillet, works best for even caramelization. Add 1/2 cup sugar; cook and stir over high heat until sugar is dissolved. Meanwhile, place cardamom and remaining sugar 3 Tbsp. in a large bowl; set aside.
Reduce heat to medium; add the cashews, peanuts and pecans to butter mixture.
Cook and stir until nuts are toasted, about 3 minutes. Add hot nuts to reserved cardamom mixture, toss to coat. Spread on foil to cool.
Yield: 31/2 cups.
Pecan Streusel Cake
• 1 box yellow cake mix
• 1 small package instant vanilla pudding
• ¼ cup salad oil
• ¼ sugar
• ¾ cup water
• 2 tsp. cinnamon
• 4 eggs
• 1 tsp. vanilla
• 1/4 cup sugar
• 2 Tbsp. cinnamon
• 3/4 cup chopped pecans divided
Mix dry cake mix and dry pudding mix together, add next six ingredients and mix on high for 3 minutes. Meanwhile mix sugar, cinnamon and 1/2 cup pecans together. Pour one third of the cake batter in greased Bundt pan. Sprinkle pecan mix on top of batter and then pour remaining 2/3 of cake batter over streusel. Bake in 350 degrees oven for 45 minutes or until done. When cool, remove from pan and glaze with powdered sugar and milk glaze and sprinkle with remaining 1/4 cup pecans on cake.
Fresh shelled pecans and peanuts are on sale through the Victoria County Extension Education Association.
The pecans and peanuts will arrive just in time for Thanksgiving and Christmas holiday cooking or gift giving.
Proceeds from this fundraiser are used to provide scholarships for local youth, 4-H support with contests and special projects, Agri-Life Extension program at the South Texas Farm and Ranch Show, leadership training and educational programs for members as well as financial support to other organizations in Victoria County.
The shelled pecans are sold in five-pound boxes for $50 each. The raw Spanish peanuts come in three-pound cloth bags for $11 each.
Send order to Ruby Sellers, 112 Acorn Drive, Victoria, TX 77905. Make checks payable to Victoria Extension Education Association. Include your telephone number on the check and the amount and type of nuts being ordered. Customers from the surrounding counties should also include a self-addressed stamped envelop for a pick-up date reminder to be mailed.
The deadline for ordering is 5 p.m. Oct. 16.
The pick-up date is from 8 a.m. to 5 p.m. Nov. 16 at the Victoria Electric Cooperative Auditorium, 102 S. Ben Jordan St.
Pecans are used as pecan meal to thicken meat stews, they are roasted, toasted, chopped, used in vegetable dishes, eaten as snacks and in sweet desserts. They can be spiced, sugared, salted, placed in dips, sauces and made into syrups.
Try these recipes provided by the The Extension Education Association.