In December 2015, Debbie Dickson asked the question: “Is it Pee-can, peh-kahn or pecan-gwo?”
While the answer is not available, two delicious recipes using pecans are in the article.
Favorite pecan recipes
CREAM CHEESE COFFEE CAKE WITH PECAN STREUSEL TOPPING
- 1/2 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup milk
- 1 teaspoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, soda and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased 13 x 9-inch pan. Sprinkle with topping. Bake at 350 F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/2 cup chopped pecans
- 1/4 cup butter, melted
Combine all ingredients.
This recipe makes a lot and would be perfect if you are attending several parties during the holidays and need to bring an appetizer or if you are hosting a large gathering. The original recipe called for reduced-fat cheeses, but I opted for this full-fat version.
(From Southern Living “Homestyle Cooking”)
FOUR-CHEESE GEORGIA PECAN-PIMIENTO SPREAD
Yield: 3 cups
- 1 (8-ounce) block sharp Cheddar cheese, shredded
- 1 cup (4 ounces) Swiss cheese, shredded
- 1 cup (4 ounces) blue cheese crumbles
- 1/2 (8-ounce) package cream cheese, softened
- 3/4 cup chopped pecans, toasted
- 1 (3-ounce) jar diced pimiento, undrained
- 2 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon ground red pepper
- Cucumber, celery and carrot sticks, crackers, pumpernickel bread
Combine cheese and pecans in a large bowl; set aside. Stir together pimientos and remaining ingredients in large bowl; stir in pecan-cheese mixture. Cover and chill up to 3 hours. Sprinkle with paprika, if desired. Serve with cucumber, celery and carrot sticks, crackers or party-style pumpernickel bread. Store remaining pimiento cheese mixture in an airtight container in refrigerator up to one week.
(Adapted from georgiapecans.org)