Monday, June 15, 2015

Pina Colada

A refreshing tropical drink with the taste of coconut and pineapple to beat the summer heat.
 
 
 
 
  • 3 ounces light rum
  • 4 ounces cream of coconut
  • 4 ounces pineapple juice
  • 1 cup frozen crushed pineapple
  • 1 cup crushed ice
 
 
Pour rum, cream of coconut, pineapple juice and frozen crushed pineapple into a blender with crushed ice.
Blend until smooth, and pour into 2 glasses.
Garnish with a maraschino cherry, and serve.
 
 
Non-alcoholic Pina Colada
 
  • 5 ounces cream of coconut
  • 6 ounces pineapple juice
  • 1 cup frozen crushed pineapple
  • 1 1/2 cups crushed ice
 
Pour cream of coconut, pineapple juice and frozen crushed pineapple into a blender with crushed ice.
Blend until smooth, and pour into 2 glasses.
Garnish with a maraschino cherry, and serve.
 
 
 
 
  

Saturday, June 13, 2015

Cajun Spiced Pecans







































  • 1/4 cup butter, melted
  • 1/2 teaspoon Tony Chachere's Creole Seasoning
  • 1/4 teaspoon Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • 8 ounces pecan halves

Mix butter, Creole seasoning, Tabasco and Worcestershire sauce.
Pour over pecan halves.
Toss to coat.
Arrange pecans into a single layer on a jelly-roll pan.
Bake in preheated 300-degree oven for 15 minutes.
Stir after about 8 minutes.
Cool.
Store in airtight container.



Make your own Creole seasoning.

Recipe for Creole Seasoning

Creole Seasoning

26 ounces table salt
1 1/2 ounces ground black pepper
2 ounces ground red pepper
1 ounce garlic powder
1 ounce chili powder
1 ounce Accent seasoning

Mix all ingredients together.


Tuesday, June 9, 2015

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



Monday, June 8, 2015

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.
 


Sunday, June 7, 2015

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




Monday, June 1, 2015

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