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Wednesday, December 28, 2011

Spicy Toasted Pecans

Hi WEEC listeners,

Today's recipe is: SPICY TOASTED PECANS

1 tsp. chili powder
 1/4 tsp. cinnamon
1 tsp. garlic salt
 1/4 tsp. ground ginger
1 tsp. curry powder
1/4 tsp. ground cumin 
1 tsp. Worcestershire sauce
1/4-1/2 tsp. hot pepper sauce
3 T. olive oil 
3 c. pecan halves

Combine spices in a large skillet. Stir in oil, Worcestershire sauce, and hot pepper
sauce. Cook and stir over low heat for 5 minutes to mellow the flavors. 
Place nuts in a large bowl and pour spice mixture over them. Toss to coat evenly. Spread pecans in a single layer. Bake at 325° oven for 15 minutes, stirring occasionally. Cool completely.
Note: It's hard to stop eating these!! They are so good and they make a great gift when
placed in a small cellophane bag and tied with a pretty ribbon.

Monday, December 19, 2011

Apple Dumpling

Hi WEEC listeners,

Today's recipe is in honor of my high school English teacher, Mrs. Denley.  Hope you enjoy!!

Apple Dumplings

  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-1/2 cup Sugar
  • 1 teaspoon Vanilla
  • Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda
Preparation Instructions
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Monday, December 5, 2011


(My Christmas and Valentine cake)

3 c. cake flour, sifted
 2 c. sugar
1 tsp. baking soda
1-1/2 tsp. cocoa
1 c. buttermilk
1/2 c. butter
4 eggs
1 c. vegetable oil
2 (1-oz.) bottle red food color
1 tsp. vanilla extract
1 tsp. white vinegar

Cream butter, oil, and sugar together until very light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend well.

Stir in red food color and vinegar; mix well. Add sifted dry ingredients alternately with the buttermilk.

Bake in 3 greased and floured 8" cake pans in preheated 350° for around 25 minutes or until cake tests done. Allow to sit in pans for 10 minutes, then remove, and cool completely on cake racks.

Cream Cheese Frosting

1 stick butter, softened
1/2 tsp. vanilla extract
1 (8-oz.) pkg. cream cheese, softened
1 c. chopped nuts, toasted
1 lb. powdered sugar

Toast nuts in 350° oven for about 5-10 minutes until lightly browned, stirring often. Set aside.

Beat cream cheese until very smooth. Add butter and cream well. Beat in powdered sugar, then vanilla. Add nuts, if desired, then frost cake or press nuts onto side of frosted cake.

If using this frosting for a decorated cake, decrease the butter by half. This will make the frosting stiffer and it will pipe well. Store cake in fridge or freezer.

Note: When my kids were small, I would make a "birthday cake for Jesus" at Christmastime to remind us all of the 'reason for the season.' This cake is so pretty and you can change the food coloring for different holidays or your favorite sports team party. Room temp butter and cream cheese plus thorough creaming will prevent a lumpy frosting.

Friday, December 2, 2011

Holiday Fruit Salad

MILLIONAIRE SALAD or Holiday Fruit Salad

2 c. whipping cream

1 sm. can mandarin oranges, well drained

1 (20-oz.) can crushed pineapple, well drained

1 (6-oz.) jar maraschino cherries, drained and halved

2 c. fruit cocktail, well drained

1/2 c. pecans, toasted and chopped

2 c. mini marshmallows

Beat cream until stiff. Fold in marshmallows, then gently add the fruits and nuts.

Refrigerate until serving time.

Note: This salad was on every holiday menu when I was growing up. I don't

remember having it any other time of the year, so this dish always takes me back to

my childhood. Mother used mostly the fruit cocktail, but I've added extra "stuff" when

I have made it. I expect you will too. That's the great thing about most recipes-you can

make them "yours."