Orange Glazed Pecans

Citrusy-sweet pecans make the perfect appetizer or snack.

 



 

 

• 2 cups pecans halves
• 1 1/2 cups sugar
• 1/2 cup orange juice
• 1/2 teaspoon orange zest

Toast pecans in a 350-degree oven for 8 minutes.
In a large heavy saucepan, combine the sugar and orange juice.
Cook over medium-high heat, without stirring, until a candy thermometer reads soft-ball stage, 
236-degrees.
Remove from the heat; stir in pecans and orange zest
Beat mixture with a wooden spoon until it thickens and loses its gloss, about 2 minutes.
Drop pecan halves onto waxed paper to set.
When cool break apart.
Store in an airtight container 

Printable Recipe

Pralines

A sweet, slightly crumbly brown sugar candy loaded with toasted pecans.

• 1 1/2 cups pecans
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 1/8 teaspoon salt
• 3 tablespoons corn syrup
• 1 cup evaporated milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Toast pecans in a 350-degree oven for 8 minutes.
Mix sugar, brown sugar, salt, corn syrup, evaporated milk and butter in a heavy sauce pot.
Bring to a boil stirring constantly.
Cook over medium-high heat until soft-ball stage, stirring occasionally.
Remove from heat when candy thermometer reads 232-degrees.
Cool sugar mixture about 15 minutes or until 150-degrees.
Stir in pecans and vanilla.
Beat with a wooden spoon for 1 to 2 minutes or candy begins to thicken.
Drop quickly onto wax paper.
Cool.
Store in air-tight container.

Tip: 
If candy becomes to hard to drop add a spoonful of hot water and stir.
 

Pear Martini

Try Pear Martinis at your next brunch for something different. A drink that has a delicate fresh taste.

• 1 1/2 ounces pear vodka
• 1  ounce simple syrup
• 1 ounce lemon juice
• 1 ounce pear puree
• pear slice for garnish
• cheese cube for garnish

Mix together and shake over ice.
Strain into a cocktail glass.
Garnish with pear and cheese.

You can buy pear flavored vodka and pear puree, but it is easy to make your own.
For a non-alcoholic version replace vodka with pear nectar.


Pear Vodka

• 6 pears, peeled, cored and chopped
• 1 fifth vodka

Pour vodka over pears.
Store in refrigerator for one week.
Shake occasionally.
Strain and discard solids.

Pear Puree

• 2 cups pears, peeled and cored
• 1/2 cup water 
• 1 teaspoon fresh lemon juice
• 3 tablespoons sugar

Mix together in a medium sauce pot.
Bring to a boil.
Reduce heat and cook 2 minutes or until tender.
Cool.
Puree in blender.
Store in refrigerator.
Freeze for longer storage.

Printable Recipe

Peach Daiquiri

Enjoy with or without rum on a hot summer day.

• 4 large peaches, peeled, pitted and chopped
• 1 teaspoon lemon juice
• 3 tablespoons simple syrup
• 2 cups crushed ice
• 4 ounces light rum

Place all ingredients in blender.
Blend on high speed until slushy.
Pour into glasses.
For non-alcoholic drink omit rum.

For non-alcoholic drink omit rum.

Printable Recipe

Cream of Potato Soup

A simple soup that can be prepared in a short time.

 

• 3 medium potatoes, peeled and diced
• 1 cup water
• 2 tablespoons chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon salt  
• dash pepper
• paprika  
• parsley, minced

 

Boil potatoes in water for 15 minutes.  Set aside.

Melt butter over medium heat.

Add onion, cook until translucent.

Stir in flour. Cook 5 minutes.  Do not brown flour.

Add milk, stirring to combine.

Bring to a boil.

Add potatoes and water.

Reduce heat to simmer.

Season with salt and pepper.

Simmer 15 minutes.

Garnish with paprika and parsley.

Printable Recipe

 

 

Pickled Okra

They're crunchy.



 

• 3 1/2 pounds washed fresh okra
• 3 cups 5 percent acidity apple cider vinegar
• 3 cup water
• 1/3 cup canning salt
• 2 teaspoons dill seeds
• 2 teaspoons mustard seeds  
• 4-6 garlic cloves
• 4-6 small hot red peppers

Brush okra lightly with a piece of nylon net or a brush to remove fuzz.
Trim stems from okra, being careful not to cut pods.
Bring vinegar, water, salt, dill seeds and mustard seeds to a boil
Pack okra in hot sterilized jars, filling to 1/2 inch from top.
Add 1 garlic clove and 1 hot red pepper to each jar.
Pour hot vinegar mixture over mixture in jars, filling to 1/4 inch from top.
Remove air bubbles.
Seal and process 15 minutes in a boiling water canner. 
Let stand at least 7 days before serving.
Yield about 4 pints

Tip:
I like using the 12-ounce jelly jars.

Printable Recipe

 

Bloody Mary Cocktail

For best flavor serve ice-cold.

 

 

• 6 ounces tomato juice
• 2 ounces vodka
• 1 tablespoon Worcestershire sauce
• 1 lime wedge
• 1/4 teaspoon black pepper
• 1/4 teaspoon Tabasco sauce
• 1/8 teaspoon celery salt
• celery stick for garnish
• green olives for garnish
• pickled okra for garnish

Blend tomato juice with vodka and Worcestershire sauce.
Squeezed lime juice into juice.
Add pepper, Tabasco and celery salt.
Pour over ice.
Garnish with celery stick, olives and okra.

Printable Recipe

Enjoy without the vodka for a virgin bloody Mary.