pecans

‘Quick ‘n Easy’ White Chocolate Peppermint Bark with Pecans

This is a great recipe for those times when you want to share a homemade treat but have very little time to prepare something!

You may know I call myself “Organized/Disorganized”… Example – I have a folder in a closet full of Christmas ideas/recipes and another folder for Thanksgiving, which is the ‘organized’ part of my personality. But because my kitchen is my office, my workstation and basically where I spend much of my time, it’s usually a mess. Which is the shows the ‘disorganized’ part of my personality.

I couldn’t sleep last night, so I reorganized my Christmas folder and found my recipe for White Chocolate Peppermint Bark with Pecans – which I had totally forgotten about. Making candy doesn’t get much easier than this – just a few ingredients, a bit of time cooking in the microwave, a bit of stirring et voila – CANDY!

++ For a delicious change-of-pace, use two (12 oz.) bags of semi-sweet choc.!

INGREDIENTS

4 cups white chocolate morsels – divided ++ Two (12 0z.) bags of morsels
2 Tbs. shortening – divided
1/3 cup finely chopped salted pecans
1/3 cup “smashed up” candy canes or peppermint candies

++ To break up candy canes, place several in a plastic zip lock bag and smack with a hammer, a can or a rolling pin. (Of course, if you have a high-powered food processor you can chop them up in that… I think!)

++ Leftover candy canes can – like any type of hard peppermint candy – be saved for later use.

METHOD

1. Place 2 cups (1 bag) white chocolate morsels in a medium-size microwavable bowl. Add 1 Tbs. shortening.

2. Microwave – on high – for 2 minutes. ++ This is only half of the white chocolate morsels – 2 cups (one bag) at a time are melted in 2 batches. This ensures the chocolate doesn’t seize, meaning it won’t thicken or harden during melting

3. Remove chocolate from microwave and mix well with a large spoon.

4. Return to microwave for 30 – 40 seconds. Remove and stir well – ‘smooshing’ any chocolate morsels which may remain a bit unmelted.

5. Spoon melted chocolate into another bowl & repeat the process of melting 2 cups of white chocolate morsels with 1 Tbs. Crisco.

6. Stir in 1/3 cup “smashed up” candy canes or peppermint pieces and 1/3 cup finely chopped pecans.

7. Drop by large tablespoons onto a cookie sheet which has been lined with waxed paper, parchment paper or plastic wrap.

8. When candies are cooled and hardened, which won’t take long, they’re ready. Enjoy !

December 12, 2014December 14, 2014

My Yellow Farmhouse - Cooking with Love!11 Comments

Pull-Apart Breakfast Biscuits with Caramel Sauce, Pecans and Maraschino Cherries

Pull-Apart Breakfast Biscuits with Caramel Sauce, Pecans and Maraschino Cherries could be called Deconstructed Monkey Bread with Caramel Sauce, Pecans and Maraschino Cherries but that seemed pretty pretentious for this simple re-working of good old Monkey Bread.

Because I’m endlessly curious, I did a quick check on the meaning of a ‘deconstructed dish’. “Deconstructed dishes may take foods that are normally combined in the dish, change their forms, and then plate them together in a different way. It’s not just about taking the dish apart, but putting its elements back together.” So, I guess I did deconstruct what we usually think of as Monkey Bread… how about that?!

I had fun making this and I had even more fun sharing it with my neighbors. I actually took the last two photos at their house – and even talked Lad into being my ‘hand model’!!

Ingredients & Method

Oven at 350F Bake for about 35 minutes, or until biscuits in middle are fully cooked

Lightly grease a 10″ x 13″ pan with shortening or cooking spray

Two 9′ round or square cake pans can be used. Just divide sugared biscuit quarters, pecans, cherries and sauce evenly between each pan. Bake about 25 minutes, or until biscuits in middle are fully cooked.

– – – –

2 cans (16.3 oz.) Pillsbury Grands Homestyle refrigerated buttermilk biscuits
1/2 cup granulated sugar
2 tsp. cinnamon
1 cup packed brown sugar
3/4 cup butter or margarine ++ I recommend butter !!
1/2 cup chopped pecans – – or walnuts ++ I used pecans
1/2 cup chopped maraschino cherries ++ I chopped the cherries pretty small. However, when I make this again, I’ll roughly chop the cherries. ++ For Christmas you may want to use both red & green maraschino cherries!

Arrange 1/2 cup chopped pecans and 1/2 cup chopped maraschino cherries evenly on the bottom of a greased 10″ by 13″ pan.

Open both cans of biscuits. Separate biscuits. Cut each biscuit into quarters. ++ I found it went faster if I stacked two biscuits together and then cut them into quarters.

Place 1/2 cup granulated sugar and 2 tsp. cinnamon in a gallon food storage bag. Shake to mix.

Place biscuit quarters in the bag and shake to coat. ++ I found it worked well if I shook about 1/4 of the biscuit pieces at a time. Repeat until all pieces are coated with sugar/cinnamon mixture.

Arrange the biscuit quarters on top of the pecans and cherries, squeezing them together a bit to fit in one layer. ++ As I went along, I added a bit more cinnamon to the bag because the first biscuit pieces seemed to have picked up all the cinnamon.

Now it’s time for the caramel sauce. Place 1 cup packed brown sugar and 3/4 cup butter or margarine in a small microwavable bowl. Heat in microwave just until butter melts. Using a fork or whisk, mix butter and brown sugar together well. Pour over the biscuits. ++ Don’t worry if the sauce isn’t poured evenly over the biscuits – it’s going to end up at the bottom of the pan, where it’ll blend with the pecans and cherries to form a yummy, sticky topping for the biscuits.

Bake 350F for 35 to 37 minutes – or until biscuits in middle are fully cooked. ++ To check for doneness, lift up the top of a middle biscuit to see if it’s cooked. If not, continue to bake a few minutes longer.

Allow to cool in pan for 5 minutes, then turn upside down onto a large serving platter. ++ If you don’t have large enough platter, cover a cookie sheet with aluminum foil and serve from there. Enjoy!

++ Quote http://www.cheftalk.com/

December 5, 2014

My Yellow Farmhouse - Cooking with Love!31 Comments

Second Version – ‘Old-Fashioned Pineapple Upside-Down Cake’, Made with Pineapple Chunks, Cherries & Pecans

Not long ago I posted my recipe for Old Fashioned Pineapple Upside-Down Cake. Soon after, I started thinking, “I bet this cake would be delicious if I added chopped pecans to the buttery brown sugar/maraschino goodness”. So, last night that’s exactly what I did – and my neighbor Frank – The Dessertaholic – was the lucky recipient of my ‘experiment’.

Photo of my first version of ‘Old Fashioned Pineapple Upside-Down Cake’. https://myyellowfarmhouse.com/2014/01/25/old-fashioned-pineapple-upside-down-cake/

Old-Fashioned Pineapple Upside-Down Cake is easy to make, especially now that grocery stores sell small packages of cake mix. (Betty Crocker ‘Yellow Cupcake Mix’).

Of course, you can always use a regular-size cake mix – and a 10″ X 13″ pan. It’s a bit harder to flip the larger cake but it’s certainly doable. ++ If you prepare an ordinary-size caked mix, double the butter, brown sugar, pineapple, cherries & pecans.

Ingredients Oven at 350F 9′ x 9′ square or round cake pan

1 package Betty Crocker ‘Yellow Cupcake Mix’ — prepared according to directions.
1 (14 oz.) can pineapple CHUNKS – drain juice & reserve ++ I cut the chunks in half …. but that’s not necessary.
1/4 cup butter
1/2 cup packed brown sugar
8 Maraschino cherries, chopped
1/4 cup chopped pecans

Method

Preheat oven to 350 (F). ++ Preheat right away – the butter is placed in the pan, then melted in the oven.

Prepare cake according to package directions BUT use the reserved pineapple juice instead of water. ++ Add water, if necessary, to the pineapple juice to equal the amount of water called for in the recipe.

Place 1/4 cup butter in an 9′ x 9′ square pan or 9′ x 9′ round pan. Place baking pan in oven for a short time to melt the butter. ++ Keep an eye on the butter – you don’t want to burn it!

Remove pan from oven. Stir in 1/2 cup packed brown sugar and spread the butter/brown sugar mixture in the bottom of the pan.

Sprinkle on chopped Maraschino cherries, then pecans and then pineapple chunks.

Pour prepared batter over cherries/pecans/pineapple chunks.

++Bake for 30 – 35+ minutes. ++ If you’re not sure cake is fully cooked, stick a sharp knife in the center to check for doneness. If any cake batter sticks to the knife, bake cake for a few minutes longer.

IMMEDIATELY invert pan onto a serving platter. If you wait to invert the pan, you may have a problem because, as the sugar/butter mixture begins to cool, it can stick to the pan.

I’m a firm believer that everything is better with whipped cream or ice cream, but it’s far from necessary since there’s so much flavor in Old-Fashioned Pineapple Upside-Down Cake. Enjoy!

February 6, 2014March 13, 2014

My Yellow Farmhouse - Cooking with Love!6 Comments

Tropical Muffins Made with Crushed Pineapple, Shredded Coconut & Pecans

It does seem like I’m on a bit of a “baking kick” lately. I just realized why…. my dear friend and neighbor Frank recently returned from spending the summer at the mouth of the Connecticut River on his “boat”, which sleeps four and has more space than some apartments. (He’s always kind enough to have me as his guest several times each summer – maybe because I show up with food!) And now he’s back. Frank is a Dessert Lover of The First Class – hence, my renewed interest in baking. So, without further ado – here’s the recipe for Tropical Muffins.

Tropical Muffins – Pineapple, Coconut & Chopped Pecans

Makes 12 Muffins

Grease a 12 unit muffin tin. (You can also use cupcake liners…. but I, myself, am not crazy about them because, sometimes, the muffins stick to the liners. And I refuse to give up even a teeny, tiny bit of these muffins.)

++ Any leftover Tropical Muffins can be reheated the next morning in a toaster-oven. In fact, I’m enjoying two warmed-up muffins right now with a lovely cup of mocha coffee, which equals “Happy Tummy”!

Oven at 400 F Bake for 20 – 25 minutes. ++ Be sure to check at the 20 min. mark !!

Ingredients

2 cups flour
1/2 cup sugar
1 TBS. baking POWDER
3/4 tsp. salt
one can (8 oz.) crushed pineapple – drain & save the juice !
++ add enough water to the pineapple juice to make 3/4 cup liquid
1 egg
1/3 cup oil
(The juice & water will be mixed with the egg & oil…)
1/4 cup chopped pecans – or walnuts
1/4 cup shredded coconut (Desiccated coconut for my European etc. friends)
12 maraschino cherries – drained on paper towel (These will go on the top.)

Set aside the drained crushed pineapple, 1/4 cup chopped pecans & 1/4 cup shredded coconut

Mix 2 cups flour, 1/2 cup sugar, 1 TBS. baking POWDER & 3/4 tsp. salt In a large bowl.

In a small bowl, add the pineapple juice from the drained crushed pineapple ( plus enough water to bring the total liquid to 3/4 cup ) 1 egg and 1/3 cup oil – mix briefly.

Now place the pineapple juice/egg/oil mixture, and the 1/4 cup chopped pecans, 1/4 cup shredded coconut and crushed pineapple into the large bowl containing the flour/sugar/salt/baking powder. Mix gently – just until everything is combined. You don’t want to over-mix because you want your muffins light and fully!

Using a 1/4 cup measure, fill each muffin cup 3/4’s full. Place a maraschino cherry in the center of each. (Don’t poke down the cherry, or it’ll disappear as the muffin rises.

Bake at 400 F for 20 – 25 minutes. ++ Be sure to check after 20 minutes. My muffins were ready in 20 minutes.

To ensure your muffins are fully cooked, insert a toothpick or a sharp knife into the center. If it comes out clean – they’re ready!

Share these, warm from the oven, slathered with butter, with your family & friends. That is… if you’re feeling generous. Enjoy !!

October 12, 2013May 17, 2015

My Yellow Farmhouse - Cooking with Love!11 Comments

“A Little Help from My Friends” Chocolate Cherry Nut Cake

Your Friends !!

I “invented” this a few years ago when I needed a dessert for some friends who were planning to drop by. I usually have a least one box of chocolate cake mix, walnuts and a can of cherry pie filling in my “larder” – so I made a simple and delicious cake which turned out so well I’ve been making it ever since. I know most people don’t have lots of extra time, so it’s always good to have a little help from your friends – even if those “friends” come in a box, bag or jar!!

++ As an aside, if you ever see something on this idea – buy it! It comes in so handy ’cause it’s not electric, it’s small – so it’s easily stored – and all the parts can go in the dish washer. I use mine all the time, even though I have electric “gadgets”.

Oven at 350 F 9″ x 13″ pan Bake for 40 – 45 minutes

Ingredients a.k.a “Your Friends”!

1 box of chocolate cake mix (I like “Duncan Hines” Devil’s Food)
1 (21 oz.) can of cherry pie filling
1/2 cup chocolate chips
1/2 cup chopped nuts, such as walnuts or pecans

Prepare cake mix according to package directions. Pour batter into a greased and floured 13″ x 9″ pan.

Spoon cherry pie filling on top of the cake batter. (Many of today’s cherry pie fillings contain ‘more sauce than cherries’, which results in a bit more sauce in the ‘Chocolate Cherry Nut Cake’. If you prefer a slightly less runny cake, use about half to two-thirds the ‘saucy’ part of the cherry pie filling. ++ I used ALL the sauce.)

With a knife, swirl the cherry pie filling a bit, trying not to go all the way down with the knife. (Looks like peanut butter & jelly, doesn’t it?)

Sprinkle on 1/2 cup chocolate chips and 1/2 cup nuts.

Bake at 350 F for 40 – 45 minutes.

++ The cake is done when 1. it pulls away from the sides of the pan and 2. a knife put into the center of the cake comes out clean.

++ Don’t confuse the melted chocolate chips with the cake batter. If some chocolate does stick to the knife – taste it. You’ll know if it’s uncooked batter. (That’s what I do!)

There’s a cake called “Earthquake Cake” ’cause the top of the cake comes out with cracks. My ‘Chocolate Cherry Nut Cake’ has a similar, cracked appearance.