There's something inherently satisfying about the warmth of cinnamon-kissed apples paired with the irresistible crunch of Pearson Farm's finest pecans, delivering a symphony of flavors and textures. This dessert isn't just a recipe; it's a heartfelt invitation to embrace the season's offerings and delight in the simple pleasures of homemade goodness.
INGREDIENTS:
For the Filling:
4 cups Granny Smith apples, peeled, cored and cubed
4 cups Honeycrisp apples, peeled, cored and cubed
1/2 cup granulated sugar
2 Tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 teaspoons pure vanilla extract
For the Topping:
1 cup all-purpose flour
1 cup rolled oats
1 cup Pearson Farm Elliot pecans, chopped
1/4 cup Pearson Farm Elliot pecans, left whole for topping
1 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup unsalted butter, melted
1 teaspoon pure vanilla extract
INSTRUCTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish (9x13 inches) or a similar sized casserole dish.
2. In the baking dish, combine the cubed Granny Smith and Honeycrisp apples, granulated sugar, flour, cinnamon, nutmeg, cloves, ginger and 1 teaspoon of vanilla extract. Toss until the apples are evenly coated.
3. Add the stick of butter to a heat-proof glass bowl, and place in the microwave for 1 minute at half power. Check and if soft and starting to melt, butter is ready.
4. To the butter add the flour, rolled oats, chopped Pearson Farm Elliot pecans, brown sugar, cinnamon, and 1 teaspoon of vanilla extract. Stir to mix the ingredients. You are looking for all ingredients to be mixed, and a slightly crumbly texture.
5. Sprinkle the topping evenly over the apple mixture in the baking dish. Be sure to get it out to the edges. Toss the 1/4 cup pecans over the top for a design and that everyone will get a few whole pecans in a serving.
6. Place the dish in the preheated oven and bake for about 45-55 minutes or until the top is golden brown and the apple filling is bubbly. If top is starting to brown but the apples are not bubbling up the sides, tent it with foil and put it back in the oven another 10 minutes.
7. Once done, remove the pecan apple crisp from the oven and let it cool slightly before serving.
This delightful pecan apple crisp with vanilla accents is perfect for a comforting dessert that blends the flavors of Pearson Farm Elliot pecans, tart Granny Smith apples, sweet Honeycrisp apples, and the aromatic touch of vanilla. Serve it warm with a scoop of vanilla ice cream for an extra special treat!
Click here to watch this recipe
How to store leftover Pecan Oatmeal Apple Crisp:
1. Cool it properly: Before storing, allow the apple crisp to cool completely at room temperature. This helps prevent condensation, which can make it soggy when stored.
2. Refrigeration: If you plan to consume it within a few days, you can store the apple crisp in an airtight container or cover it tightly with plastic wrap or aluminum foil. Place it in the refrigerator. It can typically last for 3-4 days in the fridge.
3. Freezing: If you want to extend its shelf life, freezing is a good option. You can freeze the apple crisp by wrapping it tightly with plastic wrap and placing it in an airtight container or resealable freezer bag. This method can make the apple crisp last for up to 3 months in the freezer.
4. Reheating: When you're ready to enjoy the leftover apple crisp, you can reheat it in the oven at a low temperature to help re-crisp the topping. Preheat the oven to around 325 degrees F (160 degrees C) and warm it for about 10-15 minutes. This will help to regain the crispiness without overcooking the apples.
As usual, The Perks of Being Us have knocked it out of the park with this delicious recipe. Like and follow them for more delicious recipes like this one!
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Ingredients
24 Pearson Farm Mammoth pecan halves
2 sticks (1 cup) unsalted butter or vegan butter/margarine
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
1. Beat butter and sugar in a stand mixer with a paddle attachment on medium speed until light and fluffy.
2. In a medium size bowl, whisk together flour and salt. With the mixer on low, slowly add flour mixture to butter mixture. Increase speed and mix until dough pulls away from the sides of the bowl and forms a ball.
3. Divide dough into two disks and wrap each in plastic wrap. Chill for 30 minutes.
4. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or silicone baking mat; set aside.
5. Unwrap one disk of dough and roll out on floured surface. Dough should be about 1/4-1/2 inch thick. Using a 2 1/2-inch ghost cookie cutter, cut out dough and place ghosts on prepared baking sheets.
6. Place one pecan half in the middle of the cookie and gently fold arms up over the pecan half. Repeat with remaining dough and pecan halves. Using the flat end of a bamboo skewer press two eyes into each cookie.
7. Bake cookies for 18 to 20 minutes or until they are set and very lightly golden at the edges.
8. Allow cookies to cool completely before serving. Makes 24 cookies
]]>INGREDIENTS
1 pound Pearson Farm Mammoth pecan halves
2 Tablespoons olive oil
2 Tablespoons fresh rosemary, finely chopped
1 Tablespoon fresh rosemary, leaves left whole
1 teaspoon sea salt
12 grinds fresh black pepper
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste depending on how spicy you want the pecans)
INSTRUCTIONS
Preheat oven to 325 degrees; if using air fryer, preheat to 300 degrees. Place pecan halves in bowl. Drizzle olive oil over pecans and toss to coat evenly. Add salt, pepper and spices. Stir to distribute the seasoning evenly.
Sprinkle the chopped rosemary over the pecans, reserving the remaining rosemary to add after the pecans are roasted.
Line a rimmed baking sheet with parchment paper. Arrange pecans in a single layer on the baking sheet. Place baking sheet in preheated oven and roast for 5 minutes. Check pecans often to make sure that the pecans do not burn.
Remove pecans and parchment paper from the cooking sheet and transfer to a cooling rack. Once the pecans are cool, add the whole rosemary leaves just before serving. After cooling, the roasted pecans may be stored in an airtight container or freezer bag.
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2 cups sugar
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups chopped pecans
Mix eggs and sugar in a mixing bowl. Add oil, flour and other dry ingredients. Add grated carrots one cup at a time. Add 1 cup of chopped pecans. Once well mixed, grease cake pan, pour in batter and and cook at 350 degrees for 50 minutes. Remove cake and let cool.
CREAM CHEESE FROSTING INGREDIENTS:
12 ounces cream cheese
3 cups confectioners sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
Combine cream cheese, sugar, and vanilla in the bowl of a stand mixer. Beat until creamy. Add pinch of salt to offset the sweetness and complete mixing. Place in refrigerator for 15-20 minutes. Use to frost completely cooled cake. Top with remaining pecans.
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INGREDIENTS:
Crust:
2 cups of Pearson Farm Pecan Meal
1 tablespoon cinnamon
5 tablespoons melted butter
Filling:
2 cups of Large Chopped Pearson Farm Pecan Pieces
4 tablespoons melted butter
32 ounces of cream cheese at room temperature
2/3 cup dark brown sugar
1 cup granulated sugar
1 cup sour cream
4 eggs and 2 egg yolks
3 teaspoons bourbon vanilla extract
1/4 cup bourbon
1 teaspoon cinnamon
3 tablespoons flour
Topping:
1 cup of Pearson Farm Mammoth Pecan Halves
2 tablespoons melted butter
1 cup Whipped cream
1/2 cup Bourbon caramel sauce (link to recipe below) or store bought caramel sauce
INSTRUCTIONS:
1. Preheat the oven to 350 degrees F. Line the bottom of a nine-inch springform pan with parchment paper.
2. Whisk the pecan meal and cinnamon in a bowl. Stir in the melted butter with a spatula until the mixture is evenly coated. Transfer the mixture into the springform pan. Use a flat-bottomed measuring cup to press the crust flat and 1 inch up the sides. Bake the crust for 8-10 minutes. Cool completely on a wire rack.
3. Stir the melted butter and chopped pecan pieces in a bowl until the pecans are coated evenly. Transfer them to a baking sheet and bake for 8 minutes or until golden brown. Move the chopped pecans to a piece of parchment to cool.
4. Place a glass 9 x 13 inch baking dish in the bottom rack of the oven. Fill the pan 3/4 full of water.
5. Place the room temperature cream cheese and sugars in the bowl of a stand mixer. Use the paddle attachment to mix the cream cheese until no lumps remain. Scrape down the sides and bottom of the bowl several times. Stir the flour into the cheesecake filling on low speed until fully mixed in.
6. Add in the sour cream and the eggs. Mix until incorporated, scraping down the sides of the bottom of the bowl as needed.
7. Mix in the vanilla, bourbon and cinnamon into filling on low speed until fully mixed in.
8. Stir the cooled buttered pecan pieces into the cheesecake filling on low speed until fully mixed in.
9. Pour mixture into the springform pan and gently tap the pan on the counter to remove any air bubbles. Bake for 50-55 minutes until the top is golden brown and the middle has a slight jiggle. Turn off the oven. Leave the oven door cracked open with the cheesecake still in the oven for 30 minutes. Move the cheesecake to a wire rack to cool for one hour. Cover with foil and refrigerate for at least 2 hours or overnight.
10. Stir the melted butter and pecan halves in a bowl until the pecans are coated evenly. Transfer them to a baking sheet and bake for 8 minutes or until golden brown. Move the pecans to a piece of parchment to cool for the topping on the cheesecake.
11. When ready to serve the cheesecake the next day, run a butter knife around the sides of the springform pan. Release the cake from the springform pan. At this point, if you want to cut off any pieces of the top to create a flat surface, you may do so. Pipe the whipped cream around the edge. Pile the buttered pecan halves in the middle and drizzle a cup of caramel sauce over the top. Use a sharp knife that you have run water over to cut the cheesecake.
Ingredient notes from the Perks of Being Us
EQUIPMENT:
INGREDIENTS:
Carmel Sauce
Brownies:
METHOD:
INSTRUCTIONS:
Caramel Sauce
Brownies
ASSEMBLY:
INGREDIENTS:
2 1/4 cup 1.1 Gluten-free Flour
2 tsp vanilla extract
1/4 tsp salt
2 eggs
3/4 cup sugar
1 cup butter, room temperature
1 1/2 cups Pearson Farm Pecan Meal, for rolling
1/2 cup strawberry jam, Pearson Farm's Peach Preserves or your favorite jam
INSTRUCTIONS:
Line 2 cookie sheets with parchment paper. In a mixing bowl, add the butter and sugar and mix on high for 3 minutes. Mix in the eggs and vanilla. Add in the salt and flour. Once mixed, place in the refrigerator for 30 minutes. Preheat the oven to 350 degrees. Add the pecan meal to a bowl. Scoop out the cookie dough using a 1 1/2" ice cream scoop, roll in the pecan meal and place on the cookie sheet. Use a spoon to press down the center slightly and fill with the jam/preserves. Bake for 11-13 minutes. Remove and allow to cool completely. Enjoy! For more of my recipes like this one, visit The Salty Cooker.
]]>INGREDIENTS:
2 1/4 cup 1.1 Gluten-free Flour
2 tsp vanilla extract
1/4 tsp salt
2 eggs
3/4 cup sugar
1 cup butter, room temperature
1 1/2 cups Pearson Farm Pecan Meal, for rolling
1/2 cup caramel, for topping
1 oz chocolate, melted
INSTRUCTIONS:
Line 2 cookie sheets with parchment paper. In a mixing bowl, add the butter and sugar and mix on high for 3 minutes. Mix in the eggs and vanilla. Add in the salt and flour. Once mixed, place in the refrigerator for 30 minutes. Pre-heat the oven to 350 degrees. Add the pecan meal to a bowl. Scoop out the cookie dough using a 1 1/2" ice cream scoop, roll in the pecan meal and place on the cookie sheet. Use a spoon to press down the center slightly and fill halfway with caramel. Bake for 11-13 minutes. Remove and allow to cool completely. Melt the chocolate in the microwave and drizzle on top of the cookies. Enjoy! For more of my recipes like this one, visit The Salty Cooker.
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Preheat the oven to 350 degrees and spray to 8” round cake pans with nonstick baking spray. Will also work for a 9x13 baking dish. In a bowl add the sugar and butter and mix on high for 3 minutes. Mix in the wet ingredients. Add the dry ingredients, pineapple, coconut and pecans. Mix until just incorporated. Split the batter between both cake pans and bake for 25-30 mins or until a toothpick comes out clean. Allow to cool completely.
Ingredients for Frosting
16oz cream cheese
1 tsp vanilla extract
1 tsp almond extract
8 cups powdered sugar
Add the ingredients together in a bowl and mix until smooth. Ice the cooled cake. *Decorate outside with chopped pecans and coconut flakes. Enjoy!
Ingredients
Instructions
CAKE INGREDIENTS
GLAZE INGREDIENTS
INSTRCUTIONS
Preheat oven to 325F and prepare a Bundt pan with baking spray.
Mix the Pearson Farm peaches with 2 tablespoons sugar and set aside for about 15 minutes. Mix together remaining crumble ingredients. After the 15 minutes, strain the peaches through a fine mesh strainer to remove the liquid. Reserve the liquid for the glaze.
Whisk the flour, baking powder, and salt in a bowl and set aside.
Whisk the sour cream, milk, and vanilla in a bowl and set aside.
Use a stand mixer to beat the butter and sugars together until light and fluffy. Add eggs in 1 at a time, scraping the sides between each egg.
Alternately beat in the dry and wet ingredients, starting and ending with the dry. Scrape the bottom to make sure everything is completely mixed.
Add half of the cake mixture into the bottom of the Bundt pan. Crumble the crumb filling mixture over the batter. Add the peaches on top. Spread the remaining half of the batter to the top. Make sure the peaches are completely covered.
Bake at 325F for about 50-65 minutes, rotating halfway through. A toothpick should come out mostly clean. Remove from the oven and allow to cool for at least 30 minutes. Gently flip out of the pan and cool completely.
Mix the glaze ingredients together with a hand mixer and pour over top of the fully cooled cake.
Thank you to The Perks of Being Us for this wonderful recipe. We invite you to check them out.
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INGREDIENTS FOR PEACH CRUMBLE PIE FILLING:
INSTRUCTIONS
MAKE PEACH PIE CRUMBLE TOPPING:
Pre-heat oven to 350F.
Cube butter and add to a bowl. Add brown sugar and flour to the butter. Using a pastry cutter, cut butter and flour and sugar together to form pea size pieces. If you do not have a pastry cutter, just use a fork, or your fingers, as that will work just as well if you cube the butter first.
Add in the rolled oats, cinnamon, ginger and salt. At this point, it is best to use your hands to mix together the crumble so you can break up any large pieces of butter.
PREPARE PEACH FILLING:
Wash and slice peaches, leaving skin on. If using canned peaches, drain off the juice. Add peaches to a bowl, and sprinkle with the flour and sugar, and toss to coat.
Squeeze a lemon into a small bowl. Add in the corn starch and salt and stir to form a slurry. Drizzle this over the peaches, and slightly stir with a rubber spatula to coat.
PREPARE THE PEACH CRUMBLE PIE:
Add peach filling to a pie dish. Sprinkle the crumble mixture over the top of the peach filling. Bake pie for 40-60 minutes, turning the dish half way through the baking time. Look for a bubbling filling, and a browned and crisp crust.
Allow peach pie crumble to cool slightly. Serve warm with vanilla ice cream.
Thank you to The Perks of Being Us for this wonderful recipe. We invite you to check them out.
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INSTRUCTIONS
Thaw the frozen puff pastry in fridge overnight, or out on the counter under a towel. On parchment roll out the puff pastry to make it just a little thinner.
Cut mango down either side of the pit. Using a sharp edge container, like a cocktail shaker, peel the mango. Slice mango into slices, and set aside.
Slice both peaches in half and remove pit. Flesh side down, slice peaches.
Now it is time to assemble the peach mango pie! In 2 rows, layer the peaches and mangos. I like to have flat side down on one side and flat side upon the other to create a design. You can also just create a circle design as well. Once you have filled the crust with fruit, leaving about an inch or a bit less around the edge, start to fold over and crimp the crust. At this point you can set on a baking sheet pan, or into a shallow baking dish.
Sprinkle the turbinado sugar over the fruit. Now brush the almond milk over the crust. Sprinkle the crust with crystal sugar. You can add a little extra to the fruit. Place the pastry into the freezer for about 15-20 minutes. This is important, or your pastry will not puff up!
INSTRUCTIONS
Seed and dice jalapeños. Dice red onion and red pepper. Add to a glass bowl. Slice mango on either side of the pit, and remove skin.
Dice mango and peach and add into the onion, pepper mixture. Squeeze lime over the top, and add a pinch of salt.
Prepare this the same day as serving so that the fruit is bright! Serve with tortilla chips, over tacos, grilled fish or chicken.
Thank you to The Perks of Being Us for this wonderful recipe. We invite you to check them out.
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INSTRUCTIONS FOR PEACH MARTINI:
In a cocktail shaker, muddle peach and orange juice. Add in your vodka, Cointreau, and ice. Shake and strain into a cocktail glass. Add a peach slice for garnish.
Thank you to The Perks of Being Us for this wonderful recipe. Check invite you to check them out.
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INSTRUCTIONS
Pour warm water into a clear glass container. Add green tea bags and fresh peach slices. Note, if you want sweet tea, add a few tablespoons of sugar at this point. Cover.
Place in a sunny spot outside for at least 4 hours. The longer it steeps, the stronger the tea will get.
Remove tea bags, and strain tea through a strainer, removing the peaches. Strain one more time. Pour into a pitcher.
At this point, you can keep in the refrigerator, or serve over ice. To get the full Starbucks experience, add a cup of ice to a cocktail shaker, and add tea, and shake. Garnish with mint, lemon balm or basil. Enjoy!
NOTES
Peach green tea will stay fresh for 3-4 days in the fridge.
Thank you to The Perks of Being Us for this wonderful recipe. We invite you to check them out.
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INGREDIENTS FOR STICKY BUN DOUGH:
1 1/2 cup warm milk (about 110 degrees F)
4 teaspoons instant dry yeast
9 Tablespoons salted butter, melted and cooled
6 1/2 cups all-purpose flour
1 1/2 teaspoon salt
3/4 cup granulated sugar
INGREDIENTS FOR STICKY BUN FILLING:
2 sticks butter, softened but not melted
3 1/2 cups packed brown sugar
5 Tablespoons cinnamon
INGREDIENTS FOR STICKY BUN SPREAD:
1 1/2 cups butter
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 teaspoon salt
3/4 cup light corn syrup
1 1/2 teaspoons vanilla extract
3/4 cup Pearson Farm Pecan Pieces
1 cup heavy cream
INSTRUCTIONS FOR THE DOUGH:
PREPARE THE FILLING:
PREPARE THE STICKY BUN SPREAD:
ROLL OUT THE CINNAMON ROLLS:
BAKE THE ROLLS:
INGREDIENTS
Peach Puree:
Fresh Peaches:
Custard Base:
INSTRUCTIONS
Peach Puree:
Combine the ingredients in a saucepan and bring to a simmer. Simmer until the peaches have begun to break down. Pulse with a hand blender until smooth and simmer for another 10 minutes. Transfer the peaches to a bowl. Press cling wrap onto the peaches and allow to cool.
Fresh Peaches:
Toss diced peaches with sugar and lemon juice in a bowl. Allow to stand at room temperature for 30 minutes until a syrup forms. Pour the peach mixture into a fine mesh strainer and allow juices to drain into a bowl. Allow to drain for 30 minutes. Pour the drained peaches in a bowl, press cling wrap tightly onto the top and refrigerate. Save the liquid.
Custard Base:
Whisk together the egg yolks and 1/4 cup sugar until light in color. In a saucepan, whisk together the cream, milk, remaining 1/2 cup of sugar and the salt. Heat over medium-low heat until bubbles appear around the edges of the pan. Whisking constantly, slowly pour in 1/2 cup of the hot custard base into the egg yolks to temper the eggs. Add an additional 1/2 cup of hot custard base, continuing to whisk the entire time.
Pour the tempered egg yolks into the saucepan with the rest of the custard base and whisk for 3-4 minutes, or until the temperature is between 170-175 degrees. Remove from the heat and stir in the vanilla. Strain the custard base through a fine mesh strainer into a clean bowl. Stir in liquid from the fresh peaches and refrigerate for a least 4 hours.
Pour the custard into the ice cream maker and churn according to manufacturer's instructions, until it looks like soft-serve ice cream. Add the reserved fresh peaches during the last minute. Move 1/2 of the custard to an airtight container. Spoon 1/2 the peach puree evenly over the custard. Layer the other 1/2 of the custard on top and spread the remaining puree on top. Using a knife, gently swirl the puree into the custard. Do no over mix. Cover and freeze at least 6 hours until ready to eat.
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NOTES:
This makes a crowd size batch! If you want to half it to make a smaller batch, you can!
INGREDIENTS FOR GLUTEN-FREE CRUST:
INGREDIENTS FOR PEACHES N CREAM FILLING:
PEACH PART
CREAM PART
WHIPPING CREAM PART
INGREDIENTS FOR TOPPING:
INSTRUCTIONS FOR MAKING COOKED PEACHES FOR FILLING:
Add 2 pounds peeled and sliced fresh or frozen peaches to pan. Add sugar and rose wine. Allow peaches to cook on low for about 30 minutes, or until softened, and breaking down. Mix cold water and gelatin in bowl, and stir into peach mixture. Cool peach mixture by placing in bowl and place in fridge to cool, and set up.
INSTRUCTION FOR MAKING GLUTEN-FREE PECAN CRUST:
Pre-heat oven to 350 F
Mix pecan meal, melted butter and brown sugar in the pan you will be making this dessert in. I chose a large oval pan, but you can use a 13x9 pan. Press crust into bottom of pan and up the sides to form a crust that goes almost to the edges of the serving pan.
Bake pecan meal crust for 18 minutes, turning half way. Pecan meal crust can easily burn, due to the oil content, so please watch closely, as ovens vary.
Allow crust to cool while you make the filling.
INSTRUCTIONS FOR MAKING PEACHES N CREAM FILLING:
Place the softened cream cheese in the mixing bowl of a stand mixer. Beat cream cheese till light and fluffy, with no lumps. Add sugar, and continue to beat.
Now it is time to combine the peach mixture with the cream cheese. Using a spatula, fold in the peach mixture, and stir to get mixture thoroughly blended. Set this mixture back in the fridge while you prepare the whipped cream.
It is important to use a clean, oil free bowl that has been chilled to whip your cream. You can use a stand or a hand mixture. Pour the 2 cups of heavy cream into the bowl and beat on high till cream starts to expand. Now add the powdered sugar, and continue to beat till stiff peaks form. Do not over beat.
INSTRUCTIONS TO ASSEMBLE THE PEACHES N CREAM DESSERT:
Being very gentle, fold in the whipped cream to the cream cheese and peach mixture. Add this mixture to the cooled pecan meal crust, mounding softly. This dessert will need to chill for at least 2 hours, or overnight. Once dessert has set up, you can add prepared peach topping if you are planning to serve that day. If you are not serving till the next day, wait to add peaches before serving, so they do not discolor.
INSTRUCTIONS FOR PREPARING PEACHES FOR TOPPING:
Slice a few peaches, splash with a little lemon juice and a tablespoon of sugar. Let set for a few minutes before arranging on top of dessert. You can also use frozen peaches, but allow them to thaw. Note, if not serving dessert till next day, wait to do this step before serving. If you do it the day before, the peaches will discolor.
For more recipes like this one, visit The Perks of Being Us!
]]>1-2 ripe Pearson Farm Peaches
1 lime, juiced
1/2 teaspoon coarse salt
3 ounces of your favorite tequila
1/2 ounce orange liqueur
1/2 ounce simple syrup or agave syrup
DIRECTIONS:
1. Roughly chop the ripe Pearson Farm Peaches and place in a blender to puree until smooth. Strain the peach juice through a mesh strainer to remove the bits of skin.
2. In a cocktail shaker, combine all the ingredients with ice and shake well.
3. Pour the coarse salt onto a plate. Rub the rim of 2 glasses with the lime and then dip them in the salt.
4. Fill each glass halfway with ice and divide the margarita between them.
5. Garnish with peach slice and Enjoy!
NOTES:
INGREDIENTS:
INSTRUCTIONS:
4 large rainbow trout
1/2 cup panko bread crumbs
1 cup Pearson Farm Pecan Meal
2 Teaspoons dill
1/3 cup all purpose flour
1/3 cup melted butter
DIRECTIONS:
Preheat oven to 400F. Prepare a baking pan with parchment paper and spray with cooking spray.
Let trout sit out for 15 minutes to rest.
While the trout is resting, mix panko bread crumbs, pecan meal and dill seasoning in one shallow bowl. Place flour in a separate shallow bowl and the beaten egg in a third bowl.
Dip trout in flour and shake off excess. Then dip fish into beaten egg and last into seasoned pecan meal breading, lightly pressing the breading onto the fish. Arrange fish on the baking pan or dish. Drizzle the melted butter over the tops of the trout.
Bake in preheated oven until fish can be easily flaked with a fork, about 10 to 12 minutes.
]]>3 cups rice bite size cereal squares like Rice Chex
2 cups wheat bite size cereal squares like Wheat Chex
1 cup of Pearson Farm Signature Seasoned Pecans
1/2 cups small pretzels
1/3 cup melted butter
1 Tbsp dried Parsley flakes
1 tsp dried Thyme
1 tsp. dried Dill
1/2 tsp. Salt
1/2 tsp. Onion Powder
DIRECTIONS:
Preheat oven to 325F
Mix Cereal squares, Pretzels and Pecans in a 13X9 baking pan. In a bowl, mix all the seasonings and melted butter together and pour over the dry mix and gently stir, coating well.
Bake at 325F for 25 minutes stirring once or twice while baking. Cool before serving.
]]>4 by 10 inch springform pan
INGREDIENTS:
* All ingredients should be room temperature.
For the crust
1 1/2 cups of Pearson Farm Pecan Meal
1/4 cup powdered sugar. I use Swerve as it has less impact on blood sugar
6 Tablespoons butter, melted
For the Filling
6- 6 ounce packages of cream cheese, full fat
2 cups powdered sweetener .. preferably Swerve
5 large eggs
8 ounces sour cream
1 tablespoon vanilla extract
INSTRUCTIONS:
Preheat oven to 325F
Adjust rack to middle of the oven.
Put parchment paper on top of the flat piece of the springform pan and attach the sides of the pan with paper sticking out around the pan.
Combine pecans, sugar and butter and mix well. Pour this into the bottom of the pan and press into the bottom and up the sides as far as possible. Refrigerate the crust until you have the filling ready.
Next beat the cream cheese until fluffy. Add the sweetener a little bit at a time.
Add the eggs one at a time mixing well after each egg until it is all incorporated.
Pour the cheesecake filling into the springform pan.
Bake in preheated 325F oven and check after 45 minutes. If the cake is cracking and breaking it is overcooking. It should jiggle in the middle and no longer be glossy on the top. If not, let it cook 5 more minutes. Let it sit 30 minutes in the oven with the door cracked.
Next take out the cake and put on the counter. Run a knife around the edges to make sure it doesn't stick to the sides.
Let it sit for 1 hour. Cover it loosely with plastic wrap and refrigerate for at least 8 hours or overnight. Remove the springform pan sides and decorate the top with your choice of peaches or strawberries.
This cake can be frozen for up to a month without loosing quality.
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We prefer a crispy crust, so we like to use Pecan Meal . But if you like a thicker crust, you should use Pecan Pieces..
2 1/2 cups Pearson Farm Pecan Meal, salted (thin, crispy crust) OR
2 1/2 cups of Pearson Farm Pecan Pieces (thick crust)
3 Tablespoons of butter, melted
3 Tablespoons Monk Sugar or Swerve (sweetener)
WHIPPED TOPPING INGREDIENTS:
1- 8 ounce container whipped topping.. room temperature
1- 8 ounce package, cream cheese ..room temperature
2- Tablespoons Monk Sugar or Swerve (sweetener)
STRAWBERRY LAYER INGREDIENTS:
I- 6 ounce package, Sugar Free Strawberry Jell-O
2 cups boiling water
1- 10 ounce package frozen strawberries or 1 1/2 cups of fresh strawberries (sweeten to taste)
DIRECTIONS:
Preheat oven to 400F,
Stir together Pearson Farm Pecan Meal or Pecan Pieces melted butter and sweetener.
Press pecan mixture firmly into a 13 X9 baking pan. Bake 8-10 minutes and set aside to cool.
In a large bowl, mix together room temperature cream cheese and sweetener. Fold in the whipped topping and spread the mixture onto of the cooled pecan crust.
Next dissolve Jell-O in boiling water. Stir in strawberries and allow to cool and set up briefly.
Pour over whipped topping mixture and refrigerate until firm
]]>1/2 cup all-purpose flour
• 1 cup light brown sugar, packed
• 1 cup Pearson Farm pieces
• 2 large eggs
• 1 1/3 sticks
butter
Directions
• Preheat the oven to 350F degrees. Grease 2 small muffin pans or 1 regular muffin pan
• In a separate bowl beat egg until foamy and then stir in the melted butter. In another bowl, combine the flour, brown sugar and pecans until mixed well. Combine the egg mixture with the flour mixture.
• Spoon the batter into the muffin mix almost to the top
• Bake at 350F for 20-25 minutes. Check with a tooth pick to check doneness. Don't over cook as they will be dry.
]]>Base
Filling
Topping
For more recipes like this one, check out our good friend nadine ALI
]]>INGREDIENTS FOR THE CHICKEN TENDERS MARINADE:
2 chicken breasts, trimmed and sliced into strips
2 cups of buttermilk
1 tablespoon garlic powder
1 tablespoon course pepper
1 tablespoon hot sauce (we use Sriracha)
INGREDIENTS FOR THE GLUTEN-FREE BREADING
2 cups of freshly grated parmesan
2 cups Pearson Farm Pecan Meal
1 tablespoon course peppers
1 tablespoon granulated garlic (garlic powder)
1 tablespoon chili lime seasoning
INGREDIENTS FOR THE PEACH PEPPER DIPPING SAUCE:
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoon Pearson Farm Peach Pepper Jelly
2 tablespoons Dijon mustard
2 tablespoons dill pickle juice
Pinch of salt
Pinch of pepper
INSTRUCTIONS FOR MARINATING THE CHICKEN:
Start by cutting the chicken breasts into strips, and then cutting those in half to form smaller tenders. Add them to a heavy duty plastic storage bag. Pour buttermilk over the chicken, and add garlic powder, pepper and hot sauce. Let marinade for a least 2 hours, but preferably all day, or overnight.
INSTRUCTIONS FOR MAKING THE DIPPING SAUCE:
Add mayonnaise and sour cream to a bowl. Add in the Pearson Farm Peach Pepper Jelly, Dijon, pickle juice, and spices. Stir, and taste. Adjust spices, or add in more jelly, or juice.
INSTRUCTIONS FOR PREPARING AND BAKING THE CHICKEN TENDERS:
Pre-heat convection oven or air-fryer to 400 degrees. Prepare sheet pan by adding 2 layers of parchment. Add a grid to another pan and pull the chicken tenders out of the marinade to drain off excess buttermilk. Lightly salt the chicken.
Using the wet hand dry hand method, dip the chicken pieces into the breading mixture. Use on hand (the wet hand) to grab the chicken and place in pecan meal cheese mixture. Use the other hand to cover with the breading and press in (the dry hand). Be sure to press the pecan mixture into the chicken, and turn over and do this again. Place pieces of coated chicken on the parchment lined sheet pan in rows. Do not over crowd the pan.
Drizzle a little bit of oil over each tender. Place tenders in oven for 10 minutes. Remove pan from oven and turn over the tenders. Bake for another 10 minutes, until golden brown. Let rest for a few minutes, then place on a serving plate. Serve with dipping sauce and celery sticks.
Serves 4
For more recipes like this one, visit The Perks of Being Us
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INGREDIENTS:
2 Tbsp olive oil
2 shallots, chopped
16 ounces mushrooms, finely diced
2 Tbsp tamari
2 Tbsp balsamic vinegar
1/2 tsp maple syrup
2 garlic cloves, minced
1/2 tsp smoked paprika
2 teaspoons sriracha, more if desired
1/2 cup Pearson Farm Pecans, chopped
1/4 cup ground flaxseed
2 cups cooked rice
1 cup Pearson Farm Pecan Meal, or Panko Bread Crumbs
Hamburger buns & desired burger fixings
Sea Salt and freshly ground black pepper
Optional Coating:
1 cup Pearson Farm Pecan Meal
2 Tbsp nutritional yeast
1 tsp all purpose spice mix
Pinch of Salt
INSTRUCTIONS:
1. Sauté the shallots until soft. Add the mushrooms and a pinch of salt - sauté until soft and browned.
2. Add in tamari, balsamic vinegar, and maple syrup. Stir and add garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
3. In a food processor, combine the sautéed mushrooms, pecans, flaxseed, rice, and 1/2 cup of pecan meal or Panko.
4. Transfer to a large bowl and fold in the remaining pecan meal or Panko.
5. Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour.
6. Optional coating: Before grilling or cooking them, mix together the pecan meal, nutritional yeast, all purpose spice mix and salt. Coat the patties and get the grill ready.
7. If you're grilling the patties, preheat a grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill and use a spatula to press down lightly. Grill for 7 minutes on the first side, flip, and grill 6 to 7 minutes on the second side, or until well-charred and cooked through.
8. Alternately, cook the patties on the stove. Heat a skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through.
9. Remove from the heat and serve with desired fixings.
For more great recipes like this one, check out Chef Louise Rakers
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INGREDIENTS:
3 cups white chocolate chips
14 ounces sweetened condensed milk
4 Tablespoons butter
1/2 teaspoon vanilla extract
1 cup Pearson Farm Pecan Pieces
1 cup Pearson Farm Elliot Halves
1/2 cup room temperature caramel sauce
INSTRUCTIONS:
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