My Favorite Time Of Year
Happy Holidays Everyone!
It's finally time for playing Christmas tunes and getting those creative juices flowing. As for me, I've been keeping super busy between my kitchen and my craft room these last few weeks and I thought I'd share what I've been up to.
A quickie day trip to Lake Tahoe and a stop for a Starbucks Peppermint Mocha!
Last to share are a couple of family favorite recipes that are a must for our holiday season.
Last to share are a couple of family favorite recipes that are a must for our holiday season.
Sugar Coated Pecans Recipe from the kitchen of Mary Engelbreit
SUGAR COATED PECANS RECIPE:
1 egg white 3 cups (12 ounces) pecan halves 1 cup granulated sugar 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 stick (4 tablespoons) unsalted butter
1. Preheat oven to 300 degrees. Line a jelly roll pan with foil. In a medium sized bowl, combine egg with 1 tablespoon water and whisk until foamy. Add pecans and stir until nuts are coated with egg white. Set aside.
2. In another bowl, combine sugar, salt, and cinnamon. Pour sugar mixture over moist nuts and stir to coat evenly.
3. In preheated oven, melt butter in lined jelly roll pan. Remove pan from oven and gently stir nuts into melted butter. Spread nuts out evenly and bake for 25 minutes. Watch them so they don't burn. Remove from oven and allow to cool completely in the pan.
SUGAR COATED PECANS RECIPE:
1 egg white 3 cups (12 ounces) pecan halves 1 cup granulated sugar 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 stick (4 tablespoons) unsalted butter
1. Preheat oven to 300 degrees. Line a jelly roll pan with foil. In a medium sized bowl, combine egg with 1 tablespoon water and whisk until foamy. Add pecans and stir until nuts are coated with egg white. Set aside.
2. In another bowl, combine sugar, salt, and cinnamon. Pour sugar mixture over moist nuts and stir to coat evenly.
3. In preheated oven, melt butter in lined jelly roll pan. Remove pan from oven and gently stir nuts into melted butter. Spread nuts out evenly and bake for 25 minutes. Watch them so they don't burn. Remove from oven and allow to cool completely in the pan.
Raisin Walnut Pinwheels
RAISIN WALNUT PINWHEELS RECIPE:
1 Sheet (one-half of a 17 1/2 ounce package) frozen pastry dough. Thaw according to package. 1/3 cup granulated sugar 1 T. Ground Cinnamon 1/4 cup butter or margarine 1/2 cup raisins 1/2 cup finely chopped walnuts 1 egg yolk, beaten
Preheat oven to 350 degrees. On a lightly floured surface, use a floured rolling pin to roll out pastry to an 8 x 12-inch rectangle.
In a small bowl, combine sugar and cinnamon; set aside. In a small saucepan, melt butter. Add raisins an walnuts, stirring until well-coated. Spread raisin mixture evenly over pastry. Sprinkle sugar mixture evenly over raisin mixture.
Beginning at 1 long edge, roll up pastry. Brush egg yolk on long edge to seal.
Bake on a greased baking sheet 20 -25 minutes. Cool completely. Cut into 1-inch thick slices.
Yield: About 12 pinwheels.
WHAT HAVE ALL OF YOU BEEN UP TO?
I love reading your comments! Thank you for taking the time to stop by!
RAISIN WALNUT PINWHEELS RECIPE:
1 Sheet (one-half of a 17 1/2 ounce package) frozen pastry dough. Thaw according to package. 1/3 cup granulated sugar 1 T. Ground Cinnamon 1/4 cup butter or margarine 1/2 cup raisins 1/2 cup finely chopped walnuts 1 egg yolk, beaten
Preheat oven to 350 degrees. On a lightly floured surface, use a floured rolling pin to roll out pastry to an 8 x 12-inch rectangle.
In a small bowl, combine sugar and cinnamon; set aside. In a small saucepan, melt butter. Add raisins an walnuts, stirring until well-coated. Spread raisin mixture evenly over pastry. Sprinkle sugar mixture evenly over raisin mixture.
Beginning at 1 long edge, roll up pastry. Brush egg yolk on long edge to seal.
Bake on a greased baking sheet 20 -25 minutes. Cool completely. Cut into 1-inch thick slices.
Yield: About 12 pinwheels.
WHAT HAVE ALL OF YOU BEEN UP TO?
I love reading your comments! Thank you for taking the time to stop by!
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