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Pecan and peanut sale gets under way

Sept. 20, 2011 at 4:20 a.m.

Double Peanut Cluster, Crusty Pecan Pie, Yam Roll

Yam Roll

2/3 cups eggs (3 large)

1 cup sugar

5 Tbsp. water

1 tsp. vanilla

1 cup flour

1 tsp. baking powder

1/4 tsp. salt

Preheat oven to 375 degrees. Grease and flour a 15x10 7/8 jelly roll pan. Beat eggs, until thick, gradually add sugar. Beat in all at one time, water vanilla, flour, baking powder and salt. Continue beating until smooth. Pour into prepared pan. Bake until it tests done, about 12 to 15 minutes. Sprinkle powdered sugar on a towel, turn cake onto towel, fold hem of towel over long edge and roll cake gently in the towel. Cool completely on wire rack, seam side down.


1/4 cup light brown sugar

2 eggs

1/8 tsp salt

1 cup yams mashed

1/4 tsp allspice

1 Tbsp. butter

1/2 cup chopped nuts

1/2 tsp, vanilla

1 cup whipping cream

Cook sugar, eggs, salt and mashed yams saucepan, stirring constantly until thick. When cooked, turn fire off and add allspice, butter, chopped nuts, and vanilla. Set aside to cool. After cool, add 1/2 cup whipped cream.


1/2 cup whipped cream to which 2 Tbsp. of sugar has been added, also 1 tsp. vanilla.

Yam roll may be served with or without topping.

Fruited Chicken Salad

3 cups cubed cooked chicken

2 cups cold cooked rice (extra long grain)

1 cup halved green or red grapes

1 (11-oz.) can mandarin orange segments drained

1 (8-oz.) can pineapple tidbits drained

1/2 cup diced celery

1/2 cup chopped pecans


1 cup reduced-calorie mayonnaise or salad dressing

1 tsp. lemon juice

1 tsp. Worcestershire sauce

1 tsp. soy sauce

In a large bowl, combine all salad ingredients except pecans; toss to combine. In a small bowl, combine all dressing ingredients; blend well. Pour dressing over salad, toss to combine. Cover and refrigerate 1-2 hours.

Just before serving, stir in pecans.

Butter Pecan-Peach Cake

1 (29-oz.) can sliced peaches undrained

1 (18 1/4-oz.) package butter pecan or yellow cake mix

1/2 cup butter, melted

1 cup chopped pecans

1 cup flaked coconut

In the bottom of an ungreased 13x9-inch pan, pour can of undrained peaches. Cover with dry cake mix and drizzle butter over the top. Sprinkle with pecans and coconut. Bake uncovered at 350 degrees for 35 minutes.

Cricket Crunchies

1 egg white

2 cups chopped pecans

1/4 cup sugar

1 Tbsp. cinnamon

In a medium mixing bowl, combine egg white and pecans together until coated and sticky. In a small mixing bowl, combine sugar and cinnamon, sprinkle over pecans, stirring until nuts are evenly coated. Spread pecans on an ungreased baking sheet. Bake at 350 degrees for 30 minutes; remove from oven and cool for 5 minutes. Break apart and store in an air-tight container.

Coconut Treats

1 pound chopped pecans

1 (8-oz.) package chocolate chips

1 (8-oz.) package coconut

1 (14-oz.) can sweetened condensed milk

Preheat over to 350 degrees. Grease a 4x8-inch pan. Put 1/2 of the pecans in bottom of pan, layer 1/2 chocolate chips over pecans and 1/2 of the coconut over chips. Repeat layers with remaining chocolate chips, pecans and coconuts. Pour condensed milk over mixture. bake for 25 minutes, let cool and cut into squares.

Crusty Pecan Pie

1 cup pecans finely chopped

20-24 Ritz crackers, finely ground

1 tsp. vanilla flavoring

1 cup sugar

3 large egg whites, stiffly beaten

1/2 pint whipping cream stiffly beaten, optional

grated bitter sweet chocolate, optional

Combine pecans, sugar and Ritz crackers. Blend thoroughly. Add vanilla. Beat egg whites and fold into above ingredients. Blend until all ingredients are moist. Pout into ungreased 9-inch pie plate. Bake at 350 degrees for 25-30 minutes. Pie will have crusty appearance. Cool. May use whipped cream as a topping with grated bittersweet chocolate sprinkled over cream.

Date Pecan Pie

1 cup butter or margarine

2 cups sugar

4 eggs

1/2 cup cold water

1 cup chopped pecans

1 cup chopped dates

4 Tbsp. flour

1 tsp. vanilla

2 pie shells

Roll pecans and chopped dates in 4 Tbsp. of flour. Cream butter and sugar well. Separate eggs, beat yolks well and add to butter and sugar mixture. Beat well. Add cold water, stirring well. Add dates, nuts and flour mixture. Add vanilla. Stir until all ingredients are combined. In a separate bowl, beat egg whites until stiff and fold into mixture. Divide mixture between the two pie shells and bake at 275 degrees for 1 hour.

Double Peanut Cluster

1 cup semi-sweet chocolate chips

1/2 cup peanut butter

1 cup roasted peanuts*

Combine chocolate chips and peanut butter in top of double boiler and place over hot water until chocolate melts. Stir until blended. Add peanuts and stir until coated. Drop by teaspoonful onto waxed paper. Chill until set.

*Roasted peanuts

Place shelled peanuts one layer deep in a shallow baking pan for approximately 15-20 minutes. Remove from heat just short of doneness desired as peanuts continue to cook as they cool.

It's time for the Victoria County Extension Education Club's annual pecan and peanut fundraiser.

Victoria County Extension Education Club members are selling the fancy-shelled pecan halves in gift boxes and raw Spanish peanuts in cloth bags just in time for Thanksgiving and Christmas holiday cooking. Both peanuts and pecans are fresh from the 2011 crops and come from Texas orchards.

Victoria Extension Education Association is an all volunteer, non-profit organization. The proceeds from the fundraiser will be used for scholarships, 4-H youth programs, Master Gardener building projects, Perpetual Help Home, Ag in the Classroom, Healthy Aging Conference, Healthy Start, Women's Crisis Center, Nursing Homes, rural volunteer fire departments, Community Bank of the Golden Crescent, Adopt-A-Pet, CASA, Christ's Kitchen, adult leadership training and other community organization in need.

Five-pound boxes of pecan halves are $55 each and three-pound bags of raw shelled peanuts are $10 each. The price of the nuts increased slightly this year because of the drought in Texas and the possible shortage of quality nuts for this fall season.

Orders for the nuts may be mailed to Ruby Sellers, 112 Acorn Drive, Victoria, TX 77905. Make checks payable to Victoria Extension Education Association or VEEA and include you address, telephone number and the amount of nuts that you are ordering on the check. Customers from the surrounding counties should also include, in addition to the above information, a stamped, self-addressed envelope for a reminder of the pick-up time. For more information, call 361-575-3100.

Delivery orders may contact Betty Williams with the Everready EEA Club, 361-573-7550; Alice Ferguson, 361-573-3644 with the Pleasant Green EEA Club; Jo Ann Bone, 361-578-7629, or Carrol Davig, 361-575-7947, both with the Raisin-Colletoville EEA Club, or Ann Hagel, 361-564-7392 with the Telferner EEA Club.

Try some of these recipes with your fresh Texas pecans and peanuts.



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