About Texas Nut Shellers

Pecan Zucchini Muffins
Shredded zucchini adds moistness to these tender muffins dotted with raisins and chopped pecans. If you have a surplus of zucchini in summer as most of us do, this is a good way to use some of it.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 1 cup shredded zucchini
  • 1 cup chopped pecans
  • 1/2 cup raisins

Preparation

  1. In a large bowl, combine the first six ingredients.
  2. In another bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened.
  3. Fold in the zucchini, pecans and raisins.
  4. Fill greased muffin cups three-fourths full.
  5. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 5 minutes before removing from pan to a wire rack.
  7. Serve warm.

Yield: 1 dozen.


Cinnamon Biscuit Peach Cobbler
Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon plus 1/3 cup packed brown sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold butter, cubed
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 3/4 cup chopped pecans
  • 3/4 teaspoon ground cinnamon

FILLING:

  • 1 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon grated lemon peel
  • 1 cup water
  • 9 cups sliced peeled peaches

Preparation

  1. In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs.
  2. Stir in milk just until blended.
  3. Transfer to a floured surface; knead 10-12 times. Pat into a 12-inch square. Brush with melted butter.
  4. Combine the pecans, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 inch of edge. Roll up jelly-roll style.
  5. Seal dough; set aside.

    For filling

  1. in a large saucepan, combine the brown sugar, cornstarch
  2. and lemon peel.
  3. Gradually stir in water until blended. Add peaches.
  4. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
  5. Transfer to a greased 13-inch x 9-inch baking dish.
  6. Cut biscuit dough into twelve 1-in. slices; arrange biscuits overfilling.
  7. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.

Yield: 12 servings.


Blond Brownies a la Mode
Ingredients

  • 3/4 cup butter, softened
  • 2 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups chopped pecans
  • Maple Cream Sauce,
  • Vanilla ice cream and chopped pecans

Preparation

  1. In a large bowl, cream butter and brown sugar until light and fluffy.
  2. Beat in eggs and vanilla.
  3. Combine the flour, baking powder and salt; gradually add to creamed mixture.
  4. Stir in pecans.
  5. Spread into a greased 13-inch x 9-inch baking pan.
  6. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool on a wire rack.
  8. Cut brownies into squares; cut in half if desired. Place on dessert plates with a scoop of ice cream. Top with sauce; sprinkle with pecans.

Yield: 20 servings.

Maple Cream Sauce

Ingredients

  • 1 cup maple syrup
  • 2 tablespoons butter
  • 1/4 cup evaporated milk

Preparation

  1. Combine syrup and butter in a saucepan.
  2. Bring to a boil; cook and stir for 3 minutes.
  3. Remove from the heat; stir in milk.

Brown Sugar-Pecan Coffee Cake
Start your morning with this delicious coffee cake and you’ll be ready to tackle the day. A brown sugar crumb mixture forms the crust, and cinnamon-sugar pecans add a crunchy topping.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups firmly packed light brown sugar
  • 3/4 cup butter, cubed
  • 1 cup sour cream
  • 1 large egg, lightly beaten
  • 1 teaspoon baking soda
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans

Preparation

  1. Stir together flour and brown sugar in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of a lightly greased 13- x 9-inch pan.
  2. Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Stir together granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.
  3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.

Streuseled Zucchini Bundt Cake

Ingredients

  • 2 cups shredded zucchini, patted dry
  • 1-1/3 cups fat-free plain yogurt
  • 3/4 cup sugar
  • 2 egg whites
  • 1/3 cup canola oil
  • 1 egg
  • 4 teaspoons vanilla extract, divided
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon dry bread crumbs
  • 1/3 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1/3 cup raisins
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup confectioners’ sugar
  • 2 to 3 teaspoons fat-free milk

Directions

  1. In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and 3 teaspoons vanilla until well blended.
  2. In a small bowl, combine the flour, baking powder, baking soda and salt; gradually beat into zucchini mixture until blended.
  3. Coat a 10-inch fluted tube pan with cooking spray; sprinkle with bread crumbs.
  4. Pour a third of the batter into pan. Combine the brown
    sugar, pecans, raisins, cinnamon and allspice; sprinkle half over batter.
  5. Top with another third of the batter. Sprinkle with
    remaining brown sugar mixture; top with remaining batter.
  6. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  7. In a small bowl, combine confectioners’ sugar, remaining vanilla and enough milk to achieve desired consistency; drizzle over cake.

Yield: 14 servings.


 TennTucky Blackberry Cobbler
Turn TennTucky Blackberry Cobbler into a cobbler sundae by layering it with vanilla ice cream, Butterscotch-Bourbon Sauce, and lightly salted toasted pecans in tall soda fountain glasses.

Ingredients

  • 3 tablespoons cornstarch
  • 1-1/2 cups sugar, divided
  • 6 cups fresh blackberries
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 8-ounce container sour cream
  • 1/2 teaspoon baking soda
  • Butterscotch-Bourbon Sauce

Preparation

  1. Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.
  2. Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.
  3. Combine flour and baking powder. Stir together sour cream and baking soda. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter over berry mixture.
  4. Bake at 350° for 45 minutes; shield loosely with aluminum foil to prevent excessive browning, and bake 20 to 25 minutes or until a wooden pick inserted in center of cake topping comes out clean.

Switch It Up

Summer Fruit Cobbler: Substitute 3 cups coarsely chopped, peeled fresh nectarines; 2 cups fresh blueberries; and 1 cup fresh raspberries for blackberries.

Butterscotch-Bourbon Sauce

Ingredients

  • 1-1/2 cups firmly packed light brown sugar
  • 1/2 cup butter
  • 3/4 cup whipping cream
  • 3 tablespoons bourbon

Preparation

  1. Cook brown sugar and butter in a large heavy saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and mixture is smooth.
  2. Gradually stir in whipping cream.
  3. Bring mixture to a boil, stirring constantly; boil, stirring constantly, 3 minutes.
  4. Remove from heat, and stir in bourbon.
  5. Cool 20 minutes.