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| These are just a few of the recipes that we would like to share with you. |
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BAKING TURKEY |
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Prep Turkey. Coat evenly with pecan oil instead of vegetable oil or shortening for a nice golden brown appearance. |
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FT. BOWIE FRUIT AND NUT SALAD |
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- 3/8 Cup(s) Balsamis vinegar
- 1/8 Ounce(s) Basil, freshly minced (optional)
- 1/2 Teaspoon(s) Black Pepper, ground
- 2 Cup(s) cherry tomatoes
- 4 Ounce(s) cinnamon sugar pecans
- 1/2 Teaspoon(s) Dijon mustard
- 4 Ounce(s) dried cranberries
- 12 Ounce(s) favorite salad blend of your choice
- 4 Ounce(s) feta cheese
- 3/4 Teaspoon(s) Garlic , freshly minced (optional)
- 1 Cup(s) Pecan Oil
- 1/2 Tablespoon(s) Salt
- 3/4 Teaspoon(s) Sugar
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In large bowl mix salad, tomatoes, dried fruits and nuts.
In a blender or food processor, thoroughly blend basil, garlic, salt, pepper, sugar, mustard, and vinegar. Using a whisk , slowly whisk in the pecan oil. Serve vinaigrette with salad. |
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MELTING CHOCOLATE |
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Add pecan oil to melted chocolate to keep a nice, even consistency. |
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PECAN OIL VINAIGRETTE |
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- 3/8 Cup(s) Balsamic vinegar
- 1 Ounce(s) Basil, freshly minced (optional)
- 1/2 Teaspoon(s) Black Pepper, ground
- 1/2 Teaspoon(s) Dijon mustard
- 3/4 Teaspoon(s) Garlic , freshly minced (optional)
- 1 Cup(s) Pecan Oil
- 1/2 Tablespoon(s) Salt
- 3/4 Teaspoon(s) Sugar
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In a blender or food processor, thoroughly blend basil, garlic, salt, pepper, sugar, mustard, and vinegar. Using a whisk , slowly whisk in the pecan oil. Serve vinaigrette with salad. |
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PECAN PIE CRUST |
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- 1 Cup(s) all-purpose flour
- 1/3 Cup(s) butter or margarine, softened
- 1/4 Cup(s) confectioners sugar
- 1/4 Cup(s) pecans, finely chopped
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This crust is prebaked and makes a perfect base for single crust pies or chiffon filling.
Preheat oven to 400F. Mix all ingredients to a soft dough. Press firmly and evenly against the bottom and sides (not the rim) of a 9-inch pie pan. Bake 12 to 15 minutes, or until lightly browned. Cool and fill. |
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SCRAMBLED EGGS |
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Substitute butter with Pecan Oil while cooking in pan. |
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