Blackberry-Peach Cobbler Bars

by
No comments yet

image
Looking for a party-perfect treat that’s a cut above the classic fruit-filled cobbler? Consider it found. Toffee-glazed pecan pieces add a streusel-like crunch to the tops of these Blackberry-Peach Cobbler Bars.

Ingredients

  • 1 cup butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 1/2 cups granulated sugar, divided
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 3/4 teaspoon table salt
  • 3 1/4 cups all-purpose flour, divided
  • 3 (6-oz.) packages fresh blackberries (about 4 cups)
  • 4 cups peeled and sliced fresh firm, ripe peaches
  • 3 tablespoons bourbon
  • 1 cup Glazed Pecans

Preparation

  1. Preheat oven to 350°.
  2. Beat first 2 ingredients and 1 cup granulated sugar at medium speed with an electric mixer until creamy.
  3. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
  4. Stir together baking powder, salt, and 3 cups flour; gradually add to butter mixture, beating just until blended.
  5. Spread three-fourths of batter in a greased and floured 13- x 9-inch pan; sprinkle with blackberries.
  6. Stir together remaining 1/2 cup granulated sugar and 1/4 cup flour in a medium bowl; add peaches and bourbon, stirring to coat.
  7. Spoon mixture over blackberries.
  8. Stir pecans into remaining batter; dollop over peach mixture.
  9. Bake at 350° for 1 hour or until golden and bubbly.
  10. Cool completely on a wire rack (about 1 hour).
  11. Cut into bars.

Glazed Pecans

Ingredients

  • 2 cups pecan halves
  • ½ cup firmly packed light brown sugar
  • 6 Tablespoons dark corn syrup

Preparation

  1. Stir together pecan halves, brown sugar, and dark corn syrup in a small bowl.
  2. Spread mixture in a lightly greased aluminum foil-lined jelly-roll pan.
  3. Bake at 350° for 12 to 15 minutes or until glaze thickens, stirring every 4 minutes.
  4. Spread in a single layer on wax paper; cool completely, separating pecans as they cool. (For the prettiest garnish, leave some in clusters.)
  5. Store in an airtight container at room temperature.

Yield: Makes about 2 cups.

Summer Grilled Peach Salad

by
No comments yet

Summer Grilled Peach Salad
Grilled peaches served atop a bed of arugala make for a great summertime salad. Add gorgonzola cheese and pecans for the perfect final touch.

Ingredients

  • 1 cup pecans
  • 4 large fresh, ripe peaches, halved
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and freshly ground pepper
  • 1 (4-oz.) wedge Gorgonzola cheese, broken into 8 pieces
  • 2 cups arugula
  • 1/4 cup honey*
  • 2 tablespoons finely chopped chives

Preparation

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
  2. Preheat grill to 350° to 400° (medium-high) heat. Gently toss peach halves in 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill peaches, cut sides down, covered with grill lid, 2 to 3 minutes or until golden. Turn peaches, and place 1 cheese piece in center of each peach; grill, covered with grill lid, 2 to 3 minutes or until cheese begins to melt.
  3. Toss arugula with remaining 2 Tbsp. olive oil and salt and pepper to taste. Arrange arugula on a serving platter; sprinkle with toasted pecans, and top with grilled peach halves. Drizzle peaches with honey, and sprinkle with chives.

*Aged balsamic vinegar may be substituted.

Pecan Zucchini Muffins

by
No comments yet

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.

Strawberry Fields Salad

by
No comments yet

Strawberry Fields Salad
Ripe orange nectarines add a colorful layer of flavor to this refreshing salad. Layers of greens, strawberries, feta cheese, green tomato, fresh basil, and glazed pecans make for an unbeatable summer salad.

Ingredients

  • 4 large nectarines, cut into 1/4-inch-thick wedges
  • 3/4 cup Lemon-Poppy Seed Dressing,
  • 1 10-ounce package gourmet mixed salad greens
  • 2 cups sliced fresh strawberries
  • 1 4-ounce package crumbled feta cheese
  • 1 large green tomato, diced*
  • 1/2 cup chopped fresh basil
  • 1/2 cup Glazed Pecans

 Preparation

  1. Toss nectarines with 1/4 cup Lemon-Poppy Seed Dressing.
  2. Layer gourmet mixed salad greens, nectarines, strawberries, and next 4 ingredients in a large glass bowl.
  3. Serve immediately, or cover and chill up to 8 hours.
  4. Toss salad with remaining 1/2 cup dressing just before serving.

*1 1/2 cups halved miniature heirloom green tomatoes may be substituted.

Lemon-Poppy Seed Dressing

Ingredients

  • 2/3 cup vegetable oil
  • 1/2 cup sugar
  • 1/3 cup fresh lemon juice
  • 1 1/2 tablespoons poppy seeds
  • 2 teaspoons finely chopped onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt

Preparation

  1. Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth.
  2. Store in refrigerator up to 1 week; serve at room temperature.

Glazed Pecans

Ingredients

  • 2 cups pecan halves
  • ½ cup firmly packed light brown sugar
  • 6 Tablespoons dark corn syrup

Preparation

  1. Stir together pecan halves, brown sugar, and dark corn syrup in a small bowl.
  2. Spread mixture in a lightly greased aluminum foil-lined jelly-roll pan.
  3. Bake at 350° for 12 to 15 minutes or until glaze thickens, stirring every 4 minutes.
  4. Spread in a single layer on wax paper; cool completely, separating pecans as they cool. (For the prettiest garnish, leave some in clusters.)
  5. Store in an airtight container at room temperature.

Yield: Makes about 2 cups.

Cinnamon Biscuit Peach Cobbler

by
No comments yet

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

by
No comments yet

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.