Candied Pecans: FAIL

Major FAIL. Bummer. But I think the "sugared pecans" (thanks, Susan B., for referring to them in such a kind way) still taste pretty good.

Next time, I'll try Carl's advice and keep the heat low low low as I wait for the syrup to turn amber.

Someday Recipes

I have a HUGE paper grocery bag filled to the breaking point with "Someday" recipes: Someday I will make this, Someday I will sort this, Someday I will file this, Someday I will chuck this whole bag in the trash. So far, Someday hasn't arrived. BUT, I am getting a little closer since I got my new iPhone 4S. (Okay, so I haven't quite figured out my relationship with Siri, have become addicted to playing Mahjong, and stopped carting around my digital camera ever since I heard that Annie Leibovitz recommended the iPhone camera for candid pix.)

My moment of clarity occurred as I flipped through Gayle's über-neatly organized 3-ring binder of collected recipes, complete with clear plastic sleeves. Of course, I saw quite a few recipes that I wanted to try so I began rummaging around in my purse for a pen in order to write them all down. (Sure...like I need more recipes.) And there it was — my iPhone — I realized that the Annie Leibovitz-recommended camera was offering me a short-cut...the path to my Someday!!

In particular, I was drooling over a "Pear-Pecan Upside-Down Cake" that is baked in a crockpot. Looking at the page Gayle had pulled out of the November 2009 issue of Food Network Magazine, I could almost smell how delicious this cake would be...pears, butter, brown sugar, pecans, cornmeal?? Yep, I had to try it, thus it became my first Someday Recipe Photo.

And that's my not-so-secret secret for getting rid of stockpiled recipes: photos I can file away via iPhoto...no wasted time spent copying, loose papers getting lost, thick folders to store, etc...just *snap* & toss. See if this works for you, too (click on the smaller photo to see the full-size, aka readable, version):

...ripped from the pages...

My instincts were right — this cake smelled wonderful as it slow-baked for 3 hours and it was perfectly timed for our Sunday after-dinner sweet-treat. The pears were juicy, the brown sugar/butter gooey topping was sweet and slightly salty, the cake was moist with a really distinctive texture. I'm absolutely making this again soon!

...the final result...

Buon appetito!

...so...tired...

My last day in Okeechobee for this visit. I'm exhausted--I want to go home yet I want to stay here. So this recipe (and message) is for my Dad: When your supply runs out, Dad, you may be able to check this posting and make your own. And I love you and Mom so very much.

Salad Crispies

✔ 1 pkg. ramen noodles (discard flavor packet!)
✔ 1 cup shelled pecan halves
✔ 2 tablespoons butter
✔ pinch of salt

Place pecans and dry noodles in a Ziplock gallon bag and break up with a rubber mallet (yes, Dad--you can use the aluminum meat tenderizer). Melt butter in a skillet over medium heat, then add the broken pecans and noodles, stirring to distribute butter. Keep stirring until the noodles begin to turn very light brown. You may add a little sprinkle of salt but it's not necessary. Watch to be sure that noodles and pecans don't burn--it can happen very quickly! Store in an airtight container and use *liberally* on top of your favorite salad!

(Thanks, Gayle, for sharing this recipe you received from Val...it's become my fave! xo)

Sometimes you feel like a nut...

These don't take long to make and they're really wonderful!! A couple of years ago, I made 6 pounds--I put them in small glass jars (the kind with the glass lid and metal wire hinges like canning jars from World Market) and they made great holiday gifts!

Spiced Pecans

✔ 1 pound pecan halves
✔ 1 teaspoon vegetable oil
✔ 1 teaspoon salt
✔ 2 teaspoons sugar
✔ 1/4 teaspoon cayenne pepper
✔ 1/2 teaspoon ground black pepper
✔ 1/2 teaspoon ground coriander seed
✔ 1/2 teaspoon dry mustard

Preheat oven to 300°. Place pecans in a mixing bowl. Drizzle oil around sides of bowl and toss thoroughly to coat the nuts evenly. Mix salt, sugar, and spices in a small bowl and sprinkle the mixture over the nuts, stirring constantly. Spread nuts in a single layer on a baking sheet and place in oven.

Bake 10 minutes, or until well-toasted. Allow nuts to cool completely. Spiced nuts will keep for over a week in a sealed container.

Buon appetito!