Tag: Pecans

Cheesy Pecan Biscuits
Breakfast · Recipes

Cheesy Pecan Biscuits

enbrookshireLeave a comment
Cheesy Pecan Biscuits

I am always looking for a reason to bake and looking for even more of a reason to make biscuits! I wanted something savory and with a touch of sweet, so I decided to pair these Cheesy Pecan Biscuits with some Country Ham and Blackberry Mustard. These biscuits are fast and easy to make and will leave your guests wondering if you spent all day in the kitchen whipping them up! You can easily make these ahead of time or right before serving. I hope you like this recipe as much as we do!

Cheesy Pecan Biscuits

CHEESY PECAN BISCUITS

Ingredients:

  • 3 1/2 cups all purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1/2 cup butter (cold, I grated my butter with a cheese grater on the fine side)
  • 4 oz cream cheese, softened and cut into cubes
  • 1 1/2 cups shredded extra sharp cheddar cheese
  • 1 cup chopped pecans, lightly toasted
  • 1 1/2 cup heavy cream
  • Parsley (optional)
  • 1 Tbsp melted butter (optional)
  • Finishing salt (optional)

Directions:

  • Preheat oven to 425 degrees F.
  • In a large bowl mix together flour, sugar, baking powder, salt and pepper.
  • Cut in butter and cream cheese using a pastry blender.
  • Stir in cheese and pecans.
  • Gradually add about 1 1/4 cup heavy cream, stirring until dry ingredients are just moistened, adding additional cream if needed.
  • Prep a workspace for kneading, rolling and cutting biscuits by lightly flouring surface and turning out dough; knead 5 or 6 times or until dough has fully come together.
  • Lightly dust a rolling pin with flour and roll dough to about 1-inch thickness. Using a biscuit cutter (or as my dad used to do it, you drinking glass) to cut dough into round biscuits (I used a 2-inch biscuit cutter). You will need to re-roll and repeat the process for any scrap dough.
  • Place biscuits on a lightly greased baking sheet.
  • Brush the tops of the biscuits with the extra heavy cream and bake for 12 to 15 minutes, or until golden brown.
  • Once out of the oven and on a cooling rack top with melted butter and a sprinkle of parsley and finishing salt (if desired).
  • Enjoy!
Pecan Carrot Zucchini Bread
Breakfast · Recipes

Pecan Carrot Zucchini Bread

enbrookshireLeave a comment
Pecan Carrot Zucchini Bread

Looking for a sweet and healthy treat to start your day? Well, this Pecan Carrot Zucchini Bread is everything that you’re looking for. It’s simple to make, sweet, healthy and leaves your kitchen smelling like a crisp fall day. It will only take a few ingredients to make this deliciously healthy bread and this type of recipe is yet another great way to get the kids involved. Now, I hope you will enjoy this recipe as much as we do!

Pecan Carrot Zucchini Bread

PECAN CARROT ZUCCHINI BREAD

Ingredients:

  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1 tsp ground cinnamon
  • A dash of freshly ground nutmeg
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3 Tbsp applesauce (or 1 kids pouch)
  • 1 tsp vanilla extract
  • 1 medium/large zucchini, shredded (about 3/4 cup)
  • 3/4 cup shredded carrots
  • 1/2 cup pecans, chopped
  • 1 Tbsp unsalted butter
  • 1 1/2 Tbsp all purpose flour

Directions:

  • Preheat oven to 350 degrees F. Prep loaf pan by using unsalted butter and rubbing it thoroughly throughout the pan; dust buttered pan with 1 1/2 Tbsp of flour and dump any extra flour. This will prevent the loaf from sticking to the pan.
  • Shred zucchini and carrots in a large bowl and set aside.
  • In a large mixing bowl sift flour, baking powder, salt, baking soda, cinnamon and nutmeg together to make sure all dry ingredients are thoroughly mixed.
  • In a smaller mixing bowl add white and brown sugar, eggs, oil, applesauce, and vanilla extract; mix thoroughly.
  • Add wet ingredients to dry and mix together for about 1 minute or until thoroughly mixed.
  • Fold in zucchini, carrots, and pecans.
  • Add to prepped loaf pan. Cook uncovered for 30 minutes. Check bread for browning. If it is the color you like place tin foil on top to prevent further browning and place back in oven for an additional 15 to 20 minutes.
  • Test the bread to see if it isdone by using a toothpick. If the toothpick comes out clean, the bread is done.
  • Allow to cool for 10 minutes in the loaf pan. Remove from pan and allow to cool completely on a wire rack; may take about an hour.
  • Enjoy!