Title: Texas Pecan Recipes (Revised)
Creator: Texas. Department of Agriculture
Author of introduction, etc.: Reagan V. Brown
Release date: March 18, 2022 [eBook #67651]
Language: English
Original publication: United States: Texas Department of Agriculture, 1983
Credits: Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net
There aren’t many Texans who don’t have a special liking for pecans grown in the state, usually enjoying them straight from the shell. But now, more and more people are incorporating pecans in many different types of recipes. In this booklet we have included recipes for salads, main dishes, desserts, candies, and cookies.
The Texas pecan industry has grown significantly from the days when the nuts were gathered by the family and hauled to town to sell during the season. Today, modern storage facilities and packaging make them available year-round. And if purchasers store pecans properly, they will retain their fresh flavor and quality for very long periods.
We hope that you find new ways to use pecans in cooking and that you insist on Texas pecans when you shop.
Reagan V. Brown
Commissioner of Agriculture
The pecan is the state tree, and quite properly it is named. It was a source of food for the Indians as well as the early colonists who found the trees growing on creek and river banks. With new varieties and commercial cultivation, the pecan orchards of Texas provide a steady supply of pecans during the harvesting season from October through December.
During these months, shoppers can find fresh pecans in retail outlets and can also purchase from growers themselves in many areas. Pecans are native to 152 counties in Texas and are grown commercially in the central part of the state, down on the western border, and in the Trans-Pecos.
Check with local farm organizations for names of producers of Texas pecans in your area.
When stored properly, they retain good taste and high quality.
Whether you buy a small cellophane package of shelled pecans or a five-pound bag of in-shell pecans, the best place to store them is in the freezer. Pecans can spoil quickly under warm temperatures, but will keep fresh one year at 32 degrees Fahrenheit.
Pecans do not have to be thawed before being added to a recipe. Even if they are not part of a cooked dish, they will thaw adequately before serving. Also, portions unused can be returned to the freezer without any loss of quality. During the holiday season, keep the pecans refrigerated—even in-shell—until they are ready to be served.
They have protein, carbohydrates, calcium, iron, vitamin A, ascorbic acid, and small quantities of thiamine, riboflavin, and niacin. And they have polyunsaturated fats.
[Pg 1]
Mix all ingredients except paprika by hand. Shape into log or ball. Roll in paprika on waxed paper. Refrigerate for at least 1 hour. Slice thin. Serve with crackers.
Drain and flake salmon, removing bones and skin. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt, and liquid smoke. Mix thoroughly. Chill several hours or overnight. Combine ½ cup chopped pecans and parsley. Shape salmon mixture into log; roll in nut mixture. Chill well and serve with assorted crackers.
Soften cream cheese. Gradually stir in pineapple, pecans, green pepper, onion, and salt. Chill well. Form into a ball and roll in chopped pecans. Chill until serving time. Garnish with twist of pineapple slices, maraschino cherries, and parsley. Serve with assorted crackers.
[Pg 2]
Drain pears, reserving 1 cup juice. Add water to juice and heat until boiling. Dissolve gelatin in liquid. Add lemon flavoring. Beat cream cheese into warm mixture. Mash or blend pears and fold into gelatin and cheese mixture until syrupy. Fold in whipped topping, cherries, and pecans. Pour into 8 inch square pan or a mold. Chill until set.
Drain and reserve juice from blueberries and pineapple. Add enough water to juice to make 4 cups of liquid. Heat 2 cups of this liquid to boiling. Dissolve raspberry gelatin in boiling water. Add the remaining 2 cups liquid. Add fruit, marshmallows, and pecans. Chill until slightly congealed, then fold in whipped cream. Chill for 3 or 4 hours before serving.
Drain juice off crushed pineapple and heat. Dissolve gelatin in juice. Add remaining ingredients. Chill until set.
[Pg 3]
Mix small package of raspberry gelatin in ¾ cup boiling water until dissolved. Add ¾ cup cold water. Place in refrigerator until slightly thickened. Place cranberries, sugar and orange slices in food processor and chop fine. Chill. Fold gelatin into relish mixture. Pour into lightly oiled 2-quart mold. Chill until congealed. Yield: 10-12 servings.
Mix fruit cocktail, cream cheese, and mayonnaise. Add red cherries, whipped cream, marshmallows, and pecans. Freeze in ice compartment.
Dissolve gelatin in boiling water. Chill mixture until slightly congealed. Whip cream and fold cream into gelatin mixture. Add cream cheese. Blend well. Add pineapple, maraschino cherries, and pecans. Mix well. Pour mixture into lightly-oiled individual molds and chill until set. Unmold. Yield: 8 servings.
[Pg 4]
Soften cream cheese. Blend in mayonnaise and sugar. Add cranberry sauce, pineapple, and pecans. Whip cream and fold into mixture. Pour into 8½ x 4 x 2½ inch pan and freeze until firm. Unmold and slice.
Cut beef into bite-size pieces (about 1¼ inch square). Place in plastic or paper bag with flour. Shake until coated. Refrigerate while continuing preparation. Combine in mixing bowl cornflake crumbs, pecans, Parmesan cheese, paprika, and nutmeg. Set aside. In a saucepan melt butter. Add flour and stir until dissolved. Add milk and heat until mixture bubbles. Stir in cheese until melted. Set oven at 400 degrees F. Dip each floured beef cube in cheese sauce, allow to drain a little, then roll in bowl of dry mixture so all sides are well coated. Place on well-buttered cookie sheets, leaving space between each. (At this stage, may be placed in refrigerator until needed.) Bake about 15 minutes until cubes are a deep, golden brown. Serve warm or at room temperature.
Combine all ingredients. Refrigerate. Makes about 3 cups of filling.
[Pg 5]
Blend pimiento, milk, cheese, Worcestershire sauce, nuts, and eggs until smooth. Add salad dressing and mix well.
Combine meat loaf ingredients. Mix thoroughly. Place ½ of this mixture in bottom of greased loaf pan. Combine pecan stuffing mixture. Add pecans last. Mix thoroughly. Spread stuffing mixture on top of meat mixture. Arrange remaining meat on top of pecan stuffing. Bake at 350 degrees F. for 1½ hours and cool slightly before removing from pan. Yield: 10 servings.
[Pg 6]
Combine ham, celery or apple, and salad dressing. Chill thoroughly. Just before serving add salt, green pepper, pecans, and onion. Yield: 6-8 servings.
Mix all ingredients except chips. Place into a baking dish. Cover the top with crushed chips. Bake about 20 minutes (or until bubbly around the edges) at 350 degrees F.
Saute onions and celery in butter. Combine remaining ingredients for stuffing. Season chops with salt and pepper. Pack stuffing in chops on both sides. Bake in oven for 45 minutes at 350 degrees F. in a covered casserole. Uncover and bake for 15 minutes.
Spread butter on one side of 4 pieces of bread. Broil on cookie sheet until golden brown on one side. Remove and brush other side with mustard or horseradish mustard. Place a slice of ham and slice of cheese on each piece of bread. Top with Texas pecans. Press nuts gently into cheese. Broil for 2-3 minutes or until cheese is bubbly. Serve hot. Yield: 4 servings.
[Pg 7]
Combine all ingredients except ham. Mix well. Spread this filling on the ham slices. Roll as for jelly roll, fastening with toothpicks. Place in baking dish, and cover with reserved pineapple juice. Bake in 350 degrees F. oven, 1 hour for smoked or 20 minutes for boiled ham, basting frequently. Yield: 3 servings.
Combine rice, chicken broth, and salt. Heat to boiling, stirring once. Reduce heat and simmer, covered, for 45 minutes. Cook onions, celery, and garlic in butter until tender. Stir in cooked rice. Add seasoned salt, pepper, and pecans. Serve with baked breast of chicken. Yield: 6 servings.
Melt butter in a 9 inch skillet. Add onion, cook until soft. Add pecans, parsley, celery and leaves, salt, pepper, and poultry seasoning. Mix. Add bread crumbs and mix. Remove from heat. Add stock or water and eggs. Toss lightly. Yield: about 8 cups.
[Pg 8]
Cream butter until very light. Add sugar and gradually beat until fluffy. Beat in 10 egg yolks, one at a time. Sift flour, salt, and cream of tartar. Add to butter mixture slowly, mixing only until well blended. Whip egg whites until stiff, but not dry. Fold into batter. Fold in 2 cups of chopped Texas pecans. Bake at 325 degrees F. for 1 hour. Cool for 5 minutes before turning out of pan. Beat glaze mixture until well blended. Pour sugar glaze slowly over top of warm cake.
Cream together margarine and sugar until smooth. Add 6 eggs, one at a time. Then add flour (reserving ¾ cup) and baking powder. Combine a jar of mixed candied fruit with the ¾ cup flour and add fruit and flour to creamed mixture. Add a pinch of salt, lemon extract, white raisins, and chopped Texas pecans, and blend well. Prepare 2 4 inch x ½ inch loaf pans by greasing and lining with waxed paper. Bake in a 350 degrees F. oven for 1 hour or until toothpick inserted near center comes out clean.
[Pg 9]
Soften butter, then cream with white sugar and brown sugar. Beat in eggs, one at a time. Sift flour, baking powder, and salt. Add alternately with milk, instant coffee, and rum extract. Fold in Texas pecans. Pour batter into greased tube or bundt pan. Bake at 325 degrees F. for 1½ hours.
Cream shortening and margarine; add sugar. Beat until smooth. Add 5 egg yolks, one at a time, and beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla, flaked coconut, and pecans. Fold in egg whites. Pour batter into three greased and floured 8 inch pans. Bake at 350 degrees F. for 20 to 25 minutes or until cake tests done. Cool and frost with cream cheese frosting (below).
Beat cream cheese and margarine together until smooth. Add vanilla and powdered sugar. Continue to beat until very smooth and creamy. Spread between the layers and around sides and on top of three layers. If desired, sprinkle chopped pecans and/or coconut on cake sides and top.
[Pg 10]
Cream oil, sugar, and eggs. Add flour, salt, vanilla, soda, nutmeg, cinnamon, and cloves and beat well. Fold in diced apples and chopped pecans. Bake in greased and floured tube pan for approximately 1 hour at 350 degrees F. While still in pan, place cake in a brown paper bag until cool.
Mix dates and soda. Boil water and pour over the dates. Cream sugar and butter until fluffy. Add eggs to the sugar and butter, one at a time, beating after each addition. Add vanilla. Blend flour and cocoa and add to the sugar mixture. Beat well. Fold in dates and semi-sweet chocolate chips. Pour into well-greased and floured 9 x 13 x 2 inch baking pan. Sprinkle pecans over the top and press into batter. Bake at 350 degrees for 30 minutes. Cool pan and cover when cool.
Cream shortening and sugar. Add eggs, one at a time. Add mashed bananas and sifted flour. Then add pecans and vanilla. Fold in sour milk and soda. Pour into a 10 inch tube pan. Bake for 30 minutes at 375 degrees F.
[Pg 11]
Beat eggs until frothy. Add brown sugar, corn syrup, salt, vanilla, melted butter, and Texas pecan halves. Pour into pie shell. Bake 10 minutes in 450 degrees F. oven. Reduce to 350 degrees for about half an hour or until knife comes out clean.
Melt shortening and unsweetened chocolate squares in a saucepan. Cool 10 minutes. Stir in brown sugar. Beat in egg, vanilla, and buttermilk. Sift together flour, soda, baking powder, and salt. Add to the chocolate mixture. Stir in Texas pecans and semi-sweet chocolate pieces. Drop from teaspoon on greased cookie sheet. Bake at 375 degrees F. about 10 minutes. Remove from pan and cool. Frost with mocha frosting (below). Yield: about 3½ dozen.
Cream together butter, cocoa, instant coffee, and salt. Beat in confectioner’s sugar, vanilla, and enough milk for spreading consistency.
[Pg 12]
Mix oatmeal, vanilla, and chopped pecans in a large bowl. In a saucepan bring to a rolling boil sugar, cocoa, milk, and margarine. Pour second mixture over first. Stir thoroughly and drop by teaspoonful on waxed paper. Cookies are ready to eat when cool. Yield: about 60 cookies.
Mix all ingredients except pecans and decorator sugar. Roll into small balls and place on a cookie sheet. Press down with a glass dipped in sugar. Sprinkle Texas pecans and decorator sugar on the top. Bake at 350 degrees F. for 12 minutes.
Cream butter, brown sugar, and egg. Sift flour, baking powder, and salt. Add to the creamed mixture alternately with milk. Add dried peaches and pecans. Mix well. Shape into rolls and wrap in waxed paper. Place in freezer until ready to bake. Slice thin and bake on cookie sheet in 400 degrees F. oven for 12-15 minutes.
[Pg 13]
Beat egg whites and sugar for 15 minutes. Add cinnamon. Mix thoroughly. Add Texas pecans. Bake on greased cookie sheet ½ inch apart for 40 minutes at 275 degrees F.
First layer: Cream together shortening and brown sugar until light. Add sifted flour. Mix until crumbly. Press mixture evenly in greased pan (7 x 11 x 1½ inch). Bake at 350 degrees F. for 15 minutes. Mix flour, baking powder, and salt. Mix together eggs, brown sugar, and vanilla. Combine with dry ingredients and mix well. Add shredded coconut and chopped pecans. Pour the second layer on top of the first as soon as it comes from the oven. Bake about 30 minutes longer. Cut into 24 bars.
Cream butter and sugar until light and fluffy. Add juice of orange and orange extract. Combine flour, soda, and baking powder. Add gradually to the creamed mixture. Chill dough 1 hour. Roll out to ¼ inch thickness on floured board. Cut with crescent-shaped cookie cutter. Place on greased cookie sheets. Bake at 350 degrees F. for 8 minutes or until delicately browned. Cool. Combine sugar, honey and brewed coffee in saucepan. Bring to boil and simmer 5 minutes. Dip the cooled cookies in honey mixture and sprinkle with chopped Texas pecans. Place on cake racks to drain. Yield: 4 dozen.
[Pg 14]
Beat shortening, gradually adding sugar and brown sugar. Beat until fluffy. Add egg, vanilla, and almond extract. Sift together flour, soda, and salt. Stir into creamed mixture. Blend in oats. Shape dough into small balls and place on ungreased cookie sheets. Make a hollow in each ball. Bake in a preheated 375 degrees F. oven for 10-12 minutes. Melt semi-sweet chocolate pieces in top of double boiler. Spoon melted chocolate into center of each cookie. Top with pecan half. Chill until chocolate is firm. Yield: 4 dozen.
Blend cream cheese and ½ cup butter in mixing bowl. Stir in flour. Chill 1 hour. Shape into 24 small balls. Place in ungreased 1¾ inch muffin pans. Press dough against the bottom and sides of the pan. Sprinkle pecans over the dough. Beat together egg, brown sugar, 1 tablespoon butter, vanilla, and salt until smooth. Spoon egg mixture into dough and top with enough Texas pecans to cover top. Bake at 325 degrees F. until filling is set, about 25 minutes. Cool; remove from pans. Yield: 2 dozen.
Cream butter. Add honey, flour, salt, and vanilla. Mix well. Add Texas pecans. Chill. Roll into small balls and bake on greased cookie sheet at 325 degrees F. for 20 minutes. Yield: 4 dozen.
[Pg 15]
Combine sugar, buttermilk, and soda in a large saucepan. Cook over low heat to soft ball stage (236 degree F. on candy thermometer). Remove from heat and cool for 5 minutes. Add vanilla and Texas pecans. Beat until slightly thickened. Drop by teaspoonful onto waxed paper.
Cook sugar, brown sugar, salt, cream, and corn syrup until mixture forms a soft ball when dropped in cold water. Remove from fire. Add butter. Cool. Beat until creamy, turn out on pastry board dusted with powdered sugar. Knead until firm. Shape into roll and roll in Texas pecans. Press nuts firmly into candy. Keep in a cool place until firm enough to slice.
Mix margarine, Texas pecans, sweetened condensed milk, coconut, and powdered sugar. Drop small pieces on waxed paper. Refrigerate for 4 hours. Melt in double boiler chocolate chips and paraffin and mix together well. Using a toothpick, dip each piece into melted chocolate chips and paraffin.
[Pg 16]
Cream butter and sugar. Add egg, unsweetened chocolate, and vanilla. Mix well. Sift flour, baking powder, and salt. Stir into creamed mixture. Add Texas pecans. Drop from teaspoon onto greased baking sheet. Bake at 350 degrees F. for 10 minutes. Yield: 1½ dozen.
Combine sugar, brown sugar, milk, butter, and salt in saucepan. Bring to a rolling boil. Add Texas pecans. Continue cooking to the soft ball stage. Remove from heat. Stir until the candy looks creamy. Spoon out onto waxed paper to cool.
FOR FREE RECIPES AND INFORMATION
ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE:
REAGAN V. BROWN, COMMISSIONER
TEXAS DEPARTMENT OF AGRICULTURE
P.O. BOX 12847, CAPITOL STATION
AUSTIN, TEXAS 78711
M-62-510R-5/79 Revised
Page 5: In the original recipe for meat loaf, “½ C. milk” was repeated twice.
A few minor adjustments were made to improve consistency in formatting.
The loaf pan size for White Fruit Cake was 2 4 inch x ½ in the original and has been left this way, although we are not aware of any pan of that size.