About Texas Nut Shellers

Lemonade Dessert

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Lemonade Dessert
Here’s a tasty way to finish off your summer barbecue. Adults and kids will be standing in line for this easy-to-make treat.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 cup cold butter, cubed
  • 3/4 cup chopped pecans
  • 1/2 gallon vanilla ice cream, softened
  • 1 12-ounce can frozen pink lemonade concentrate, thawed

Preparation

  1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly.
  2. Stir in pecans. Spread in a single layer into a greased 15-in. x 10-in. x 1-in. baking pan.
  3. Bake at 375° for 9-12 minutes or until golden brown, stirring once. Cool on a wire rack for 10 minutes.
  4. In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13-in. x 9-in. dish.
  5. Spread with ice cream mixture; sprinkle with remaining crumbles.
  6. Cover and freeze overnight.
  7. Remove from the freezer 15 minutes before serving.

Yield: 12-15 servings.

Hummingbird Pancakes

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Hummingbird Pancakes
This showstopping stack has the same flavor profile as the original Hummingbird Cake recipe, and the cream cheese frosting is transformed into a lip-smacking Cream Cheese Anglaise to drizzle on top.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups buttermilk
  • 1 cup mashed very ripe bananas
  • 1/2 cup drained, canned crushed pineapple in juice
  • 1/3 cup sugar
  • 1 large egg, lightly beaten
  • 3 tablespoons canola oil
  • 1/2 cup chopped toasted pecans
  • Cream Cheese Anglaise
  • Garnishes: sliced bananas, chopped fresh pineapple

Preparation

  1. Stir together first 4 ingredients in a large bowl.
  2. Whisk together buttermilk and next 5 ingredients in another bowl.
  3. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in toasted pecans.
  4. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
  5. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
  6. Turn and cook 3 to 4 minutes or until done.
  7. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
  8. Serve with Cream Cheese Anglaise.

Notes

  1. When using a griddle, heat it to 350°.
  2. For tender pancakes, don’t overmix the batter; it should be lumpy.

Cream Cheese Anglaise

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Hummingbird Pancakes
Make any morning a special occasion with Cream Cheese Anglaise on the table. Serve this decadent sauce over Hummingbird Pancakes.

Ingredients

  • 1 1/2 cups half-and-half
  • 1/2 (8-oz.) package cream cheese, softened
  • 1/3 cup sugar
  • 3 egg yolks
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Preparation

  1. Process half-and-half, cream cheese, sugar, egg yolks, cornstarch, and salt in a blender until smooth.
  2. Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute.
  3. Remove from heat, and whisk in butter and vanilla.
  4. Serve immediately.

Spinach-Apple Salad With Maple-Cider Vinaigrette

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Spinach-Apple Salad With Maple-Cider Vinaigrette
This deluxe version of spinach salad features a tangy sweet maple syrup vinaigrette, sliced apple, onion and and goat cheese and is topped with sweet curried pecans.

Ingredients

Sugared Curried Pecans

  • 1 (6-oz.) package pecan halves
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper

Maple-Cider Vinaigrette

  • 1/3 cup cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil

Salad

  • 1 (10-oz.) package fresh baby spinach, thoroughly washed
  • 1 Gala apple, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 (4-oz.) package crumbled goat cheese

Preparation

1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Note

Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Our Favorite Pimiento Cheese

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Our Favorite Pimiento Cheese

This top-rated pimiento cheese is great to serve as a dip for to use for a sandwich filling.  Stirring in chopped pecans adds great flavor and texture. You can make  this crowd-pleasing cheese spread in minutes–but every step counts, so no fudging!

Ingredients

  • 1 1/2 cups mayonnaise, such as Hellman’s or Duke’s
  • 1 (4-oz.) jar diced pimiento, drained
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon finely grated onion
  • 1/4 teaspoon ground red pepper
  • 1 cup chopped pecans
  • 1 (8-oz.) block extra-sharp Cheddar cheese
  • 1 (8-oz.) block sharp Cheddar cheese
  • Celery sticks and assorted crackers

Preparation

  1. Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
  2. Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. (Stirring helps to ensure even browning.)
  3. Shred the cheese. Trust us–texture matters. Using the small side of a box grater, finely shred extra-sharp Cheddar cheese. Then use the large side of the grater to coarsely shred sharp Cheddar cheese. Fresh cheese makes a difference.
  4. Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make a grilled pimiento cheese sandwich in a skillet or panini press.

Turkey Burger Patty Melts

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Turkey Burger Patty Melts
Never eat a bland turkey burger again! Mix toasted pecans, Gorgonzola cheese, and garlic salt with ground turkey to form the patties. A cranberry-Dijon mustard sauce serves as the perfect condiment to the layers of grilled bread, Monterey Jack cheese, arugula, and favorful turkey burgers.

Ingredients

  • 3/4 cup chopped pecans
  • 1 1/2 pounds lean ground turkey
  • 2/3 cup crumbled Gorgonzola cheese
  • 1 teaspoon garlic salt
  • 3/4 teaspoon freshly ground pepper
  • 1/2 cup canned whole-berry cranberry sauce
  • 1/3 cup Dijon mustard
  • 12 sourdough bread slices
  • 6 (3/4-oz.) Monterey Jack cheese slices
  • 3 cups loosely packed fresh arugula

Preparation

  1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 8 to 10 minutes or until toasted and fragrant.
  2. Combine ground turkey, next 3 ingredients, and pecans in a large bowl. Shape into 6 (1/2-inch-thick) patties, shaped to fit bread slices.
  3. Cook patties in a large lightly greased skillet over medium heat 5 to 6 minutes on each side or until done.
  4. Stir together cranberry sauce and Dijon mustard. Spread 1 Tablespoon cranberry mixture on 1 side of each bread slice. Layer 6 sourdough bread slices with Monterey Jack cheese, arugula, and turkey burgers; top with remaining bread slices, cranberry mixture side down.
  5. Cook sandwiches, in 2 batches, on a hot griddle or in a lightly greased skillet over medium heat 2 to 3 minutes on each side or until golden brown and cheese melts.