Pecans

Lemon Pecan Green Beans

1 lb. fresh green beans
Salt to taste
1 T. olive oil
¼ c. green onions (sliced)
¼ c. pecans (chopped, toasted)
1 t. dried rosemary
2 t. fresh lemon juice
2 t. lemon rind (grated)

Wash beans and remove ends. Sprinkle with salt. Arrange beans in a steamer basket and place over boiling water. Cover and steam for approximately 10 minutes, or until crisp-tender. Plunge green beans into cold water to stop cooking process. Drain and set aside. In large skillet, heat olive oil over medium heat. Add green onions and cook, stirring constantly, for three minutes. Add green beans, pecans, rosemary and lemon juice. Cook, stirring constantly, until mixture is thoroughly heated. Sprinkle with lemon rind and garnish with lemon slice or fresh rosemary sprigs if desired.

Buttered Pecan Popcorn

8 c. popped popcorn (about 1/3 to ½ c. unpopped

Nonstick cooking spray
½ c. pecan pieces
2 T. butter or margarine
1/3 c. light corn syrup
¼ c. instant butter pecan pudding mix (dry)
¼ t. vanilla

Preheat oven to 300 degrees. After popping, discard unpopped popcorn kernels. Spray a 17x12x2” roasting pan with nonstick cooking spray. Place the popped corn and pecans in the pan. In a separate pan, heat butter and corn syrup, then stir in pudding mix and vanilla. Pour mixture over popcorn. Bake in oven at 300 degrees for 16 minutes, stirring halfway through baking. Remove pan from oven and turn mixture onto a large piece of foil. Cool popcorn completely. When cool, break into large pieces and serve.

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Nov 19, 2010 (Updated Nov 18, 2011) - The Montgomery Civitan Club sells pecans every year as one of our fundraisers to provide resources to help those in need in the Montgomery area. The Wood Pecan Company, a local Montgomery company in business since 1939, provides current crop Stuart pecan halves and pieces to us at a competitive price that allows us to sell them to our customers at a discount and still make enough money for our projects. (Left)Ms. Sandy Mayhan of the Wood Pecan Company insures us that they always provide us with fresh pecans from the current crop.

The Stuart Pecan tree is the best all-around pecan, producing large nuts averaging about 40-50 nuts per pound. Its shell is moderately thin and fragile, thus cracking easily but since we sell pecan halves and pieces you won't have to worry about the shells. The Stuart Pecan tree was originally named after Colonel Stewart who found this outstanding pecan tree growing in a fence row and he took cuttings from the parent and distributed them throughout the United States. The Stuart pecan kernel is plump, firm textured with a rich delicate flavor.

We sell one pound bags of pecan halves and pieces at prices that are better than you can get at other retail outlets in the area and you can be assured that your dollars go to help those in need in the Montgomery area. Contact a Montgomery Civitan Club member for your's today.

Pecan Pie:

Crust:
1 ¼ cup flour
1 tbsp. cornmeal
½ cup butter, cut in cubes
½ tsp. salt
3-4 tbsp. water
4-5 tbsp. extra flo

Place flour, cornmeal, butter and salt in a food processor. Mix for about 1-2 minutes, until a sand-like mixture forms. Slowly add water until the mix forms a ball of dough. Form into a ball, wrap in plastic wrap, and refrigerate for half an hour.

Preheat oven to 375°. Roll dough into an 11-inch round on a floured surface. Place dough into a 9-inch pie tin. Use your fingers to have the dough fit firmly into the pan. Use either a fork or your fingers to make a decorative edge. Prick dough with a fork and line the dough-filled pie pan with aluminum foil.

Fill the lined pan with dried bean or pie weights. Bake for 8-10 minutes, then remove foil and beans/pie weights and bake uncovered for another 8-10 minutes. Set aside to cool.

Filling:
1 ¼ cup of pecans
1 cup dark corn syrup
¼ cup white sugar
¼ cup brown sugar
¼ cup butter
¼ tsp. salt
½ tsp. cinnamon
1 tbsp. vanilla extract
3 eggs

Mix all of the above ingredients together with a whisk until well blended. Add 1 ¼ cups of pecans.

Place filling into baked pie crust. Place in the oven for 1 hour. Remove and cool completely before serving. Add a dollop of whipped cream is desired. Serves 6-8.

Banana Pecan Strudel

Banana Pecan Strudel
Serves one (if you’re lucky enough to be home alone)
Phyllo Dough
1 to 2 Bananas (preferably red bananas)
1 t lemon juice
1/4 cup butter, melted
1 T cane sugar
2 t cinnamon
2 t ground ginger
Honey
1/4 cup pecans
If you are using frozen Phyllo dough, remove from freezer. It should sit at room temperature for at least an hour. Lightly toast the pecans in a 450F oven until they are just hot, about 5 minutes. Finely chop, and set aside. Reduce the heat on the oven to 425. In a small bowl, combine the sugar, cinnamon and ginger. Set aside. Slice the banana longways into 1/4 inch thick strips. Sprinkle with the lemon juice and set aside. Using a pastry brush, coat the bottom of your baking dish with a bit of the melted butter. Place one sheet of phyllo in the bottom of the dish, and brush with butter. Repeat with about 3 more piece of phyllo, lightly brushing after each piece. Add a layer of the bananas. Top with 3 layers of phyllo, brushing with butter after each piece. Add a layer of honey, squeezing or dribbling as you might to top a waffle. Top with 3 layers of phyllo, brushing butter, etc. Add a layer of pecans. Sprinkle with the cinnamon sugar mixture. Top with 3 layers of phyllo, brushing with butter. Add another layer of honey. Top with 3 layers of phyllo, brushing with butter. Sprinkle the top with some of the remaining cinnamon/sugar mixture and chopped pecans. Trim any phyllo edges that protrude from the baking dish. Cut a few air vents in the top few layers. Bake for about 15 minutes, or until golden brown. Allow to cool for a least 10 minutes before devouring. If desired, top with a bit more honey.

Pecan Pizza

1 12” prepared pizza crust
1 Tbsp. olive oil
2 large onions, sliced
3 Tbsp. goat cheese, softened
3 Tbsp. cream cheese, softened
½ cup Feta cheese, crumbled
1 cup shredded mozzarella cheese
2/3 cup coarsely chopped pecans
Chopped parsley for garnish

Preheat oven to 450 degrees F. Place pizza crust on cookie sheet. In frying pan, heat oil. Add onions and cook slowly until caramelized, about 20 minutes. Cool slightly. Mix the goat and cream cheese together and spread on crust; spread the cooked onions over the cheese. Sprinkle the feta and mozzarella cheeses over the onions; top with the pecan pieces. Bake for about 5 minutes or until cheeses melt. Sprinkle parsley over top before serving. Cut into 6 wedges to serve.

Serves 2 – 3.

Salad With Pecan Dressing

Tossed Salad with Pecan Basil Vinaigrette Dressing

½ c. fresh basil (chopped)
¼ c. fresh lemon juice
¼ c. olive oil
¼ c. vegetable oil
1/3 c. pecans (chopped)
Salt and pepper to taste
Sliced tomatoes and/or salad greens

In a bowl, combine basil and lemon juice. Whisk in oils and season with salt and pepper to taste. At the last minute, fold in pecans. Serve drizzled over sliced tomatoes and/or salad greens.

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