pecans – Hip Hop Cookbook

Coconut Pecan Rice Pudding

David — Thu, 27 Nov 2008 05:35:11 +0000

Preheat the oven to 375 F. Toast the coconut for 5 minutes, until golden brown. Remove from the oven. Set aside.
Meanwhile melt the butter in a large saucepan. Saute the pecans for 1 minute.
Stir in the rice for 2 minutes.
Add the milk and bring to a boil. Cover and reduce the heat to as low as possible. Cook for 25 minutes.
Stir in the sugar, vanilla, and cream. Stir in the reserved coconut. Taste for sweetness, add more cream if necessary to loosen.
Serve warm.

David — Sat, 27 Oct 2007 02:04:37 +0000

David — Mon, 02 Jul 2007 03:31:28 +0000

Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Combine the pecans, flour, baking powder, and brown sugar. Stir in the chili powder.
Mix in the butter, eggs, vanilla and chocolate.
Scoop onto the baking sheet. Bake about 13 to 16 minutes.

David — Tue, 26 Jun 2007 04:36:26 +0000

Preheat the oven to 350 F.
Grease a loaf pan and sprinkle the bottom and sides with the breadcrumbs, shaking out the excess.
Combine the sugar, vanilla, bananas, and butter. Mix well.
Stir in the flour, baking soda, egg, coconut and chocolate chips.
Spread into the pan. Sprinkle the top with pecans and the seeds. Press them into the loaf.
Bake for about 50 to 55 minutes.
Cool on a rack.

David — Sat, 17 Mar 2007 05:06:41 +0000

Preheat the oven to 350 F.
Cream the sugar with the butter and then beat in the egg and vanilla.
Stir in the flour, cocoa, and baking soda.
Mix in the chocolate chips and nuts.
Drop onto baking sheets. Bake around 10 to 15 minutes depending on the size of the cookies.

David — Thu, 08 Feb 2007 22:47:26 +0000

David — Fri, 02 Feb 2007 23:05:07 +0000

vegetable oil spray
1 large egg white
2 tablespoons sugar
1 tablespoon golden brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups pecan halves

Crust
1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
1/4 cup sugar
1/4 teaspoon ground cinnamon
5 tablespoons butter, melted

Filling
1 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, chopped
3.1-ounce Mexican chocolate (such as Ibarra), chopped
1/4 cup butter, cut into 4 pieces, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
pinch salt
Lightly sweetened whipped cream

For pecans:
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray.
Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet.
Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened.
Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.

For filling:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth.
Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
Arrange nuts atop tart. Chill until set, about 4 hours. Serve with whipped cream.

David — Fri, 02 Feb 2007 22:53:07 +0000

Preheat the oven to 350 F. Grease a jumbo muffin tin.
Combine the brown sugar, pecans, 2 tbsp flour, cinnamon and 2 tbsp of melted butter. Mix well and set aside.
Combine 1 1/2 cups flour, the sugar, baking powder, and salt.
Cut in 1/4 cup butter until it is crumb like and then blend in the egg and milk.
Add the flour mixture and then stir until just moistened.
Scoop some of the batter into the muffin tray and then divide the nut mixture in half and sprinkle half of the mixture on the muffins. Top up with the remaining batter and then sprinkle on the remaining batter mixture.
Bake for about 20 minutes.

David — Thu, 01 Feb 2007 22:39:38 +0000

Preheat the oven to 350 F. Grease a 9 by 9 inch pan.
Melt the chocolate and the butter together in a double boiler. Remove from the heat.
Stir in the sugar, eggs, and 1 tbsp of milk. Mix in the flour until well blended.
Pour half the batter into the prepared pan.
Microwave the caramels with 2 tbsp of milk for 2 minutes until liquid. Pour over top of the batter in the pan.
Sprinkle with 3/4 of the pecans.
Spread on the remaining batter and then sprinkle on the pecans.
Bake for 35 minutes.

David — Fri, 26 Jan 2007 04:36:20 +0000

Preheat oven to 350°F. Line 2 large rimmed baking sheets with aluminum foil or parchment paper.
Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.
Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan. Stir over low heat until butter and chocolate are melted and smooth. Remove saucepan from heat.
Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve. Add sugar and eggs. Using electric mixer, beat until mixture thickens, about 2 minutes. Beat in melted chocolate mixture, then chopped walnut mixture.
Stir in remaining 1 cup chocolate chips and peanut butter chips.
Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.
Bake cookies until puffed and cracked but still soft in center, about 15 minutes. Let cookies cool on sheets 10 minutes. Using spatula, transfer cookies to rack and cool.