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Pecans

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NEWS
January 23, 2001
Pecan bars offer game supporters some sweet nutrition The Associated Press These Pecan Power Bars may be just the thing to bake for Super Bowl Sunday, to provide something more than merely a handy treat for football fans to grab at tense moments. The bars are made with nutritious ingredients, including carrots, prunes, pecans and whole grains. Recipe testers suggest that adding a few mini chocolate chips to the batter might win even more enthusiastic support. Pecan Power Bars 1 large egg 3/4 cup honey 1/4 cup canola oil 1 teaspoon vanilla extract 1 cup grated carrots 1 cup chopped, pitted prunes 1/2 cup chopped pecans 1 cup whole-wheat flour 1 cup instant oats 1/2 teaspoon baking soda 1/2 teaspoon salt 1/8 teaspoon allspice, optional Preheat oven to 350 degrees.
LIFESTYLE
December 13, 2011
Salted caramel hot chocolate cookies   1 cup butter, softened 1 1/4 cups white sugar 3/4 cup brown sugar 2 eggs 1 teaspoon vanilla extract 3/4 teaspoon cayenne pepper 1 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups flour 36 chocolate-covered soft caramel candies (see cook's note) 1 cup finely chopped pecans (see cook's note) 1 tablespoon coarse sea salt Cream together butter, and white and brown sugars in a large bowl until fluffy.
NEWS
By SCOTT C. ANDERSON / Special to The Herald-Mail | August 29, 2010
I found a version of this recipe online and changed it to provide a sweeter note utilizing oranges and pomelos. In addition, I tweaked the dressing by adding seafood seasoning and Yuzu rice vinegar. Yuzu rice vinegar has a fruity note to it. If you cannot find any, then substitute regular rice wine vinegar and add an additional teaspoon of grated orange zest. You can add any honey you desire. The more fragrant the honey, the better the roasted nuts will taste. -Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va.
NEWS
December 5, 2007
1 pound carrots 1/4 cup chopped pecans 1 orange 1 tablespoon butter 1 tablespoon dark rum 4 teaspoons Splenda 1/2 teaspoon dark molasses Preheat oven to 350 degrees. Peel the carrots and cut them into strips or slices, whatever you prefer. I like thin strips. Put them in a microwaveable casserole with a lid, add a couple of tablespoons of water, cover, and nuke on high for 10 minutes. Spread the pecans in a roasting pan, and slide them into your oven. Set the timer for 10 minutes.
NEWS
By ELLEN FOLKMAN / St. Petersburg Times | August 12, 2009
This New Orleans praline-pound-cake recipe is a keeper. The house smelled like fresh pralines while it was baking. Deborah Griswold of Dunedin, Fla., said she "was recently looking at a catalog and saw a praline pound cake. " She noted that it was expensive and wondered "if any readers have a recipe for me to try. " Joan White of Malvern, Pa., had an excellent one. The history of the praline dates to 17th-century France, where the confection was usually caramelized sugar and almonds.
NEWS
By ARLENE BURNETT / Pittsburgh Post-Gazette | October 22, 2009
Here's a Halloween recipe geared for children -- a little gross and scary -- but could be fun for an adult party, too. It's not hard to make gross food on purpose -- and it can be lots of fun this time of year. PECAN CARAMEL SPIDERS (Tested by the Pittsburgh Post-Gazette) The original recipe includes homemade caramel. I shortened the recipe and prep time by using Kraft Caramel Bits. 1-1/2 cups toasted pecans 11-ounce package Caramel Bits 5 ounces thin black licorice strands, cut into 2-inch pieces 6 ounces semisweet chocolate, chopped 4 ounces milk chocolate, chopped Chocolate curls or jimmies, optional Line 2 baking sheets with waxed paper and lightly spray with nonstick spray.
NEWS
December 4, 2002
Chocolate Snowballs 1 1/4 cups butter or margarine 2/3 cup sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1/8 teaspoon salt 1/2 cup cocoa 2 cups finely chopped pecans Sifted 10x or confectioners sugar Cream butter or margarine. Add 2/3 cup granulated sugar until fluffy. Add vanilla. Sift together 2 cups of flour, 1/8 teaspoon salt and 1/2 cup cocoa. Gradually beat dry ingredients into creamed mixture.
NEWS
By Scripps Howard News Service | January 19, 2009
This recipe for flavored nuts is wonderful because it will stay fresh for several weeks. You can use walnuts, blanched almonds or pecans, or a mixture of nuts, to make this recipe. SWEDISH NUTS 1 pound unsalted nuts (about 4 cups), walnuts, blanched almonds, pecans or a mixture 2 egg whites 1 cup sugar Dash salt 1/2 cup butter Spread the nuts in a 10-by-15-inch jellyroll pan. Place the pan in a 325-degree oven and toast the nuts until they are lightly browned, about 10 minutes.
NEWS
By JULIE E. GREENE | November 27, 2005
Dorothy Martin loves to bake so much that for 23 years she sold cakes, cookies, pies and cinnamon rolls out of her Hagers-town area home. She didn't advertise; word just spread through friends and family about her baking, said Martin, who won The Herald-Mail's 14th annual Cookie Exchange with Pecan Glazed Butter Crescents. The recipe caught her eye when she was leafing through a Land O' Lakes Holiday Cookies 2004 magazine, Martin said. She enjoys looking through cookbooks and magazines for recipes to try. Martin said she was a little disappointed by the crescents, which she baked for the first time, but her husband, Roger, thought they were very good.
LIFESTYLE
BY CRYSTAL SCHELLE | crystal.schelle@herald-mail.com | July 23, 2013
If baking competitions selected a queen, Carolyn Etzler-Doyle could rightfully claim the crown.  Etzler-Doyle, 61, of Hagers-town is well-known for racking up awards as she tempts judges' palates with her sweet baked goods. If it can be baked, Etzler-Doyle has probably already won a prize in that category. This weekend, Etzler-Doyle added grand champion in Open Class Baked Goods and Candies to her long list of accolades during the Washington County Ag Expo & Fair at Washington County Agricultural Education Center, south of Hagerstown.
ARTICLES BY DATE
LIFESTYLE
BY CRYSTAL SCHELLE | crystal.schelle@herald-mail.com | July 23, 2013
If baking competitions selected a queen, Carolyn Etzler-Doyle could rightfully claim the crown.  Etzler-Doyle, 61, of Hagers-town is well-known for racking up awards as she tempts judges' palates with her sweet baked goods. If it can be baked, Etzler-Doyle has probably already won a prize in that category. This weekend, Etzler-Doyle added grand champion in Open Class Baked Goods and Candies to her long list of accolades during the Washington County Ag Expo & Fair at Washington County Agricultural Education Center, south of Hagerstown.
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LIFESTYLE
December 13, 2011
Salted caramel hot chocolate cookies   1 cup butter, softened 1 1/4 cups white sugar 3/4 cup brown sugar 2 eggs 1 teaspoon vanilla extract 3/4 teaspoon cayenne pepper 1 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups flour 36 chocolate-covered soft caramel candies (see cook's note) 1 cup finely chopped pecans (see cook's note) 1 tablespoon coarse sea salt Cream together butter, and white and brown sugars in a large bowl until fluffy.
NEWS
By SCOTT C. ANDERSON / Special to The Herald-Mail | August 29, 2010
I found a version of this recipe online and changed it to provide a sweeter note utilizing oranges and pomelos. In addition, I tweaked the dressing by adding seafood seasoning and Yuzu rice vinegar. Yuzu rice vinegar has a fruity note to it. If you cannot find any, then substitute regular rice wine vinegar and add an additional teaspoon of grated orange zest. You can add any honey you desire. The more fragrant the honey, the better the roasted nuts will taste. -Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va.
NEWS
By ARLENE BURNETT / Pittsburgh Post-Gazette | October 22, 2009
Here's a Halloween recipe geared for children -- a little gross and scary -- but could be fun for an adult party, too. It's not hard to make gross food on purpose -- and it can be lots of fun this time of year. PECAN CARAMEL SPIDERS (Tested by the Pittsburgh Post-Gazette) The original recipe includes homemade caramel. I shortened the recipe and prep time by using Kraft Caramel Bits. 1-1/2 cups toasted pecans 11-ounce package Caramel Bits 5 ounces thin black licorice strands, cut into 2-inch pieces 6 ounces semisweet chocolate, chopped 4 ounces milk chocolate, chopped Chocolate curls or jimmies, optional Line 2 baking sheets with waxed paper and lightly spray with nonstick spray.
NEWS
By ELLEN FOLKMAN / St. Petersburg Times | August 12, 2009
This New Orleans praline-pound-cake recipe is a keeper. The house smelled like fresh pralines while it was baking. Deborah Griswold of Dunedin, Fla., said she "was recently looking at a catalog and saw a praline pound cake. " She noted that it was expensive and wondered "if any readers have a recipe for me to try. " Joan White of Malvern, Pa., had an excellent one. The history of the praline dates to 17th-century France, where the confection was usually caramelized sugar and almonds.
NEWS
By Scripps Howard News Service | January 19, 2009
This recipe for flavored nuts is wonderful because it will stay fresh for several weeks. You can use walnuts, blanched almonds or pecans, or a mixture of nuts, to make this recipe. SWEDISH NUTS 1 pound unsalted nuts (about 4 cups), walnuts, blanched almonds, pecans or a mixture 2 egg whites 1 cup sugar Dash salt 1/2 cup butter Spread the nuts in a 10-by-15-inch jellyroll pan. Place the pan in a 325-degree oven and toast the nuts until they are lightly browned, about 10 minutes.
NEWS
December 5, 2007
1 pound carrots 1/4 cup chopped pecans 1 orange 1 tablespoon butter 1 tablespoon dark rum 4 teaspoons Splenda 1/2 teaspoon dark molasses Preheat oven to 350 degrees. Peel the carrots and cut them into strips or slices, whatever you prefer. I like thin strips. Put them in a microwaveable casserole with a lid, add a couple of tablespoons of water, cover, and nuke on high for 10 minutes. Spread the pecans in a roasting pan, and slide them into your oven. Set the timer for 10 minutes.
NEWS
October 25, 2006
Pumpkin layer 1 egg, lightly beaten 1 medium-sized baking pumpkin or cushaw squash 1/3 cup sugar 1 teaspoon pumpkin pie spice (available at grocery store) 1 9-inch unbaked pie shell Pecan layer 2/3 cup corn syrup 2 eggs, lightly beaten 1/2 cup sugar 3 tablespoons butter, melted 1/2 teaspoon vanilla extract 1 cup pecan halves To prepare the pumpkin layer, cut pumpkin (or squash) into halves, removing the seeds and stem. Bake in oven for 350 degrees for 25 to 35 minutes until the pumpkin is fork tender.
NEWS
by Lisa Tedrick Prejean | December 2, 2005
The night before Thanksgiving I was covering the crust of my pecan pies with foil as a little hand reached up and over the counter. "Mmmm ... those nuts look good, Mommy. Can I have one?" I shook my head and explained that there was raw egg in the mixture. "I won't eat the sauce. I'll just eat the nut," she said with a little pout. Unfortunately, she was about two minutes late. I would have saved her a couple of pecans had I known she would ask for them. (What 6-year-old asks for pecans, anyway?
NEWS
December 1, 2005
Old-World Raspberry Bars Prepared by Katherine Gozora, Williamsport. Recipe courtesy of Land O'Lakes Inc. Preparation time: 15 minutes Baking time: 40 minutes Crumb Mixture 2 1/4 cups all-purpose flour 1 cup sugar 1 cup chopped pecans 1 cup Land O'Lakes Butter, softened 1 egg Filling 1 (10-ounce) jar (3/4 cup) raspberry preserves Heat oven to 350 degrees. In large mixer bowl, combine all ingredients except raspberry preserves.
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