As a little girl, one of my fondest memories was to go to my maternal grandparent’s home in West Point, Mississippi for a visit. My Mamaw could make anything fun. We cooked, played cards, watched television, and one of my favorite things – picking up pecans in her yard. We would always do that activity late in the afternoon. After we got a grocery sack full, we would head to the Duke Pecan House to have them cracked and blown. Mamaw would sit for hours and pick out the pecans, then place them on trays with paper towels over them before placing them in the freezer to wait for her to prepare some of the most delicious concoctions you have ever tasted.
Steve and I both adore pecans in anything, or just by themselves. We have pecan trees at our farm and in fruitful years are able to rely on those “homegrown” pecans, rather than purchasing them. I don’t enjoy picking them up as much as I did as a child, but I do enjoy eating them. I always have pecans in the freezer. My brother-in-law recently brought us several freezer bags full of “farm pecans”. I proudly placed them in my freezer for later use. When I take enough out for a recipe I am preparing, I know to have a few extras for Steve to grab when he walks through the kitchen and sees them.
My mother-in-law made the best toasted pecans I have ever put in my mouth. They were always requested for showers and just for enjoying at home. Mrs. Faye Massey, a fellow church member, made the most delicious candied pecans. She put orange zest in them and I could not wait for the Christmas party to chow down on them. I have tried both recipes and they just don’t taste the same.
I didn’t realize until recently that pecans have many good qualities – in moderation, of course – and probably not slathered in butter and sugar. The consumption of pecans, can be a source of great health benefits for your skin and body.
Pecans are a good source of iron, and are also rich in fiber. They contain oleic acid that has been found to reduce breast cancer. The phosphorous and magnesium promote healthy bones and teeth, as well as anti-inflammatory benefits and helping to lower blood pressure.
The fiber rich pecans help eliminate toxins and wastes from your body and improve the appearance of your skin. Their zinc helps guard against infection and help to keep complexions clear. Pecans contain numerous antioxidants to fight and eliminate free radicals for causing premature skin aging, such as lines, wrinkling, and pigmentation.
Pecans are also excellent sources of amino acids to encourage healthy hair growth and make healthier scalps, as well as combating hair loss.
Whether you are cooking with pecans, or just eating them right out of the shell, remember that not only are they delicious, they are good for you, too.
Hope you will give these recipes a try. Thanks for reading.
PECAN PIE MUFFINS
1 cup brown sugar, firmly packed
½ cup flour
1 cup chopped pecans
2 eggs beaten
2/3 cup butter, melted
Preheat oven to 350 degrees. Line muffin cups with paper muffin liners. In a bowl, stir together the brown sugar, flour, and pecans. In a separate bowl, beat eggs and butter until smooth. Stir into dry ingredients until just combined. Spoon batter into muffin cups, about 2/3 full. Bake for 20-25 minutes. Cool on wire rack when done.
Makes 6 muffins.
PECAN PIE BARS
2 cups flour
½ cup sugar
¼ tsp. salt
¾ cup butter, cut up
Combine dry ingredients, cut in butter to resemble fine crumbs. Press mixture into a 13 x 9 x 2 inch baking dish. Bake for 20 minutes at 350 degrees.
1 cup firmly packed light brown sugar
1 cup light corn syrup
½ cup butter
4 large eggs, lightly beaten
2 ½ cups chopped pecans
1 tsp. vanilla
Combine brown sugar, corn syrup, and ½ cup butter in a saucepan. Bring to a boil, stirring gently. Remove from heat; slowly stir eggs into hot mixture, mixing gently the entire time. Stir in pecans and vanilla; pour over crust. Bake at 350 degrees for 25 – 30 minutes or until set. Cool completely on wire racks in pan. Cut into bars when cool.
CHEESECAKE PECAN PIE
1 (15 oz.) pkg. refrigerated pie crust
1 (8 oz.) cream cheese
4 large eggs, divided
¾ cup sugar, divided
2 tsp. vanilla, divided
¼ tsp. salt
1 cup chopped pecans
1 cup light corn syrup
Unfold and stack the 2 pie crust on top of each other; gently roll or press together and fit into a 9 inch pie plate according to directions; fold edges under and crimp. Beat cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt at medium speed with a mixer until smooth. Pour into piecrust and sprinkle with pecans. Stir together the corn syrup, 3 eggs, remaining ¼ cup sugar, and remaining 1 tsp. vanilla; pour mixture over the pecans. Bake at 350 degrees for about an hour or until set.
