About Texas Nut Shellers

Hummingbird Cake

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Hummingbird Cake
The ultimate recipe for Hummingbird Cake. It’s the most requested recipe in our Texas Nutshellers Recipes history and frequents covered dish dinners all across the South, always receiving rave reviews.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped bananas
  • Cream Cheese Frosting
  • 1/2 cup chopped pecans

Preparation

  1. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
  2. Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  3. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Frosting

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 (16-ounce) package powdered sugar, sifted
  • 1 teaspoon vanilla extract

Preparation

  1. Beat cream cheese and butter at medium speed with an electric mixer until smooth.
  2. Gradually add powdered sugar, beating at low speed until light and fluffy.
  3. Stir in vanilla.

Delectable Granola Recipe

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Delectable Granola RecipeA great make-ahead recipe! Be sure to remove from the cookie sheets within 20 minutes after baking to prevent sticking.

Ingredients

  •  8 cups old-fashioned oats
  • 1 cup finely chopped almonds
  • 1 cup finely chopped pecans
  • 1/2 cup flaked coconut
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 1/2 cup honey
  • 1/4 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons salt
  • 2 teaspoons vanilla extract
  • Plain yogurt, optional

Preparation

  1. In a large bowl, combine the oats, almonds, pecans and coconut.
  2. In a small saucepan, combine the brown sugar, oil, honey, maple syrup, cinnamon and salt. Heat for 3-4 minutes over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. Pour over the oat mixture; stir to coat.
  3. Transfer to two 15-inch x 10-inch x 1-innch baking pans coated with cooking spray.
  4. Bake at 350° for 25-30 minutes or until crisp, stirring every 10 minutes.
  5. Cool in pans on wire racks. Store in an airtight container.
  6. Serve with yogurt if desired.

Yield: 11 cups.

 

Bourbon Pecan Pie Milk Shakes

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Bourbon Pecan Pie Milk Shakes

 Ingredients

  • 2 cups vanilla ice cream, slightly softened
  • 3 tablespoons milk
  • 2 tablespoons bourbon
  • 1/8 slice cold baked pecan pie, cut into chunks (from 9-inch pie)
  • Sweetened whipped cream, if desired
  • Toasted pecan halves or chopped pecans, if desired

Preparation

  1. In blender, place ice cream, milk and brandy. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
  2. Pour into 2 glasses; top with sweetened whipped cream and pecans. Serve immediately.

 

 

Caramel Pecan Bars

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Caramel Pecan Bars Recipe

These rich bars really capture the flavor of pecan pie.

Ingredients

  • 1 cup butter, cubed
  • 2-1/4 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups chopped pecans
  • Confectioners’ sugar, optional

Preparation

  1. In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved.
  2. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly.
  3. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans.
  4. Spread into a greased 13-inch x 9-inch baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp.
  5. Cool on a wire rack. Dust with confectioners’ sugar if desired. Cut into bars.

Yield: 4 dozen.

 

 

Pecan Squares

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Pecan-Squares
If you like the taste of pecan pie, you’ll love this easy alternative. Serve the squares with vanilla ice cream for an over-the-top dessert.

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup powdered sugar
  • 3/4 cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup honey
  • 2/3 cup butter
  • 3 tablespoons whipping cream
  • 3 1/2 cups coarsely chopped pecans

Preparation

  1. Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13-inch x 9-inch baking dish.
  2. Bake at 350° for 20 minutes or until edges are lightly browned. Cool.
  3. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.
  4. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

Chicken Pecan Wraps

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Chicken Pecan Wraps
Pecans add a touch of crunch to the warm chicken mixture in these speedy soft-shell tacos. Kick up the heat a notch or two by using medium or hot salsa.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup chopped onion
  • 1/4 teaspoon ground cumin
  • 1 tablespoon butter
  • 1/4 cup chopped pecans
  • 3 tablespoons sour cream
  • 4 flour tortillas (10 inches), warmed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup salsa
  • Shredded lettuce, optional

PREPARATION

  1. In a large skillet, cook chicken, onion and cumin over medium heat in butter until chicken juices run clear.
  2. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through.
  3. Spoon about 1/2 cupful down the center of each tortilla; layer with cheese, salsa and lettuce if desired.
  4. Roll up.

Yield: 4 servings.