Berry Merry Glazed Coffee Cake

A red cake filled with cranberries and nuts is the perfect addition to our Christmas offerings. It is so festive and a great way to use up extra homemade cranberry sauce. This is my kind of “fruit cake.”

Berry Merry Glazed Coffee Cake

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 cup (1 stick) butter, softened

1 egg

1 teaspoon vanilla

1/3 cup fruit juice (such as apple, orange or even cranberry)

1 1/4 cups leftover cranberry sauce or use canned whole berry sauce

1/2 cup roughly chopped pecans

 

Glaze:

1 cup powdered sugar

1 to 2 tablespoons juice 

1. Preheat oven to 350°. Line a 9 ″ x 5″ loaf pan with parchment paper cut to size; spray paper and sides of pan with pan release. 
2. Combine flour, baking powder, nutmeg and cinnamon in small bowl; set aside.
3. Cream butter and sugar until light and fluffy. Beat in egg. Add vanilla, juice, cranberry sauce and nut. Mix well. 
   
4. Add dry ingredients to wet mixture just until moistened. Spread mixture in a prepared loaf pan.
   
5. Bake about 45 to 50 minutes hour or until golden brown and toothpick inserted in center comes out clean.
6. Cool on a rack.
7. Glaze: Mix powdered sugar and juice. Drizzle over cooled cake.

Recipe without photos . . . Berry Merry Glazed Coffee Cake

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 cup (1 stick) butter, softened

1 egg

1 teaspoon vanilla

1/3 cup fruit juice (such as apple, orange or even cranberry)

1 1/4 cups leftover cranberry sauce or use canned whole berry sauce

1/2 cup roughly chopped pecans

 

Glaze:

1 cup powdered sugar

1 to 2 tablespoons juice 

1. Preheat oven to 350°.  Line a 9 ″ x 5″ loaf pan with parchment paper cut to size; spray paper and sides of pan with pan release. 
2. Combine flour, baking powder, nutmeg and cinnamon in small bowl; set aside.
3. Cream butter and sugar until light and fluffy. Beat in egg. Add vanilla, juice, cranberry sauce and nut. Mix well.  
4. Add dry ingredients to wet mixture just until moistened. Spread mixture in a prepared loaf pan.
5. Bake about 45 to 50 minutes hour or until golden brown and toothpick inserted in center comes out clean.
6. Cool on a rack.
7. Glaze: Mix powdered sugar and juice. Drizzle over cooled cake.

Going Nutty for the Holidays — Rosemary Toasted Nut Blend

Yet another healthy-style snack for the holidays  . . . a savory blend of nuts blended with sweet cranberries! 

Rosemary Toasted Nut Blend

3 tablespoons olive oil

2 to 3+ stalks fresh rosemary 

1 clove garlic, smashed 

1/2 cup almonds 

1 cup pecan halves 

1 cup
walnut halves 

1/2 cup cashews

1/2 cup dried cranberries 

Kosher or finishing salt 

1. Flavor the oil: In a large pan on medium-low heat, add the olive oil, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
   
2. Toast the nuts:  First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Add the walnuts and let cook for 5 additional minutes; add the cashews after the walnuts have cooked for about a minute. Each nut takes a different amount of time to toast, so this order is crucial.
   
3. Finish: Add the cranberries to the nut mixture and season with salt and pepper. Add  rosemary leaves. Dump mixture onto a paper towel lined tray and blot with additional paper towels; let set so some of the excess oil is absorbed. When cool, add to a serving bowl or a decorative storage container. 
   

Recipe without photos . . . Rosemary Toasted Nut Blend

3 tablespoons olive oil

2 to 3+ stalks fresh rosemary 

1 clove garlic, smashed 

1/2 cup almonds 

1 cup pecan halves 

1 cup walnut halves 

1/2 cup cashews

1/2 cup dried cranberries 

Kosher or finishing salt 

1. Flavor the oil: In a large pan on medium-low heat, add the olive oil, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic.
2. Toast the nuts:  First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Add the walnuts and let cook for 5 additional minutes; add the cashews after the walnuts have cooked for about a minute. Each nut takes a different amount of time to toast, so this order is crucial.
3. Finish: Add the cranberries to the nut mixture and season with salt and pepper. Add  rosemary leaves. Dump mixture onto a paper towel lined tray and blot with additional paper towels; let set so some of the excess oil is absorbed. When cool, add to a serving bowl or a decorative storage container. 

Naturally Sweet Treats - Chocolate Covered Dates

Tasty, easy, festive and healthy, too! Chocolate Covered Dates (stuffed with nuts) met this year's criteria for adding some healthy holiday treats to our usual fare.

Chocolate Covered Dates stuffed with nuts

Medjool dates

Nut butter

Nuts – I used almonds and peanuts

Dark chocolate – tempered and warm

1. Using kitchen scissors, cut down one side of the date, stopping before you are all the way to the end; remove pit.
   
2. Fill the cavity with a small spoonful of nut butter.
   
3. Add an almond (or two, depending on size of date) or several peanuts.
4. Spoon warm chocolate over the top, and let stand at room temperature until chocolate is set.
5. To garnish - sprinkle with chopped nuts before the chocolate is set.

Recipe without photos . . . Chocolate Covered Dates stuffed with nuts

Medjool dates

Nut butter

Nuts – I used almonds and peanuts

Dark chocolate – tempered and warm

1. Using kitchen scissors, cut down one side of the date, stopping before you are all the way to the end; remove pit.
2. Fill the cavity with a small spoonful of nut butter.
3. Add an almond (or two, depending on size of date) or several peanuts.
4. Spoon warm chocolate over the top, and let stand at room temperature until chocolate is set
5. To garnish - sprinkle with chopped nuts before the chocolate is set.

Honeyed Baked Pears with Walnuts

An easy, healthy dessert for the holidays . . . or anytime! 

Honeyed Baked Pears with Walnuts 

For each serving:

1 ripe pear (I used Bartlett)

1 tablespoon honey

Ground cinnamon, allspice & nutmeg

2 tablespoons roughly chopped walnuts

A pat of butter (cut into small cubes) 

Our Toppings of Choice: honeyed yogurt and pomegranate seeds 

1. Cut pear in half. Use a melon baller to remove seed center + remove stem.
2. Add pear halves to a single serving dish that has been sprayed with pan release. 
3. Drizzle with honey and sprinkle lightly with cinnamon, allspice and nutmeg.
4. Top with walnuts and dot with butter.
5. Bake in preheated 375° oven for about 20 minutes or until pears can be easily pieces with a sharp knife.
6. Serve warm or chill and serve cold. Top with honeyed yogurt and pomegranate seeds or other toppings of your choice. 

   

   Ready to go into the oven! 

Butternut Squash with Brussels Sprouts, Pecans and Cranberries

Used butternut from our garden to create this colorful, festive side dish that is packed with flavor.  

We served the squash medley with Roasted Chicken & Homemade Applesauce. 

Butternut Squash with Brussels Sprouts, Pecans and Cranberries   6 to 8 servings

Butternut Squash: 

1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash

About 3 tablespoons olive oil

Salt and pepper to taste

Balsamic vinegar

Brussels Sprouts:

3 cups Brussels sprouts ends trimmed, yellow leaves removed, cut in half

About 3 tablespoons olive oil

Salt and pepper to taste

Other Ingredients:

About 1 cup toasted pecan halves (bake at 350° for 5 minutes)

About 1/2 cup dried cranberries

Additional balsamic vinegar and olive oil for finishing – as desired. 

Butternut Squash: Preheat oven to 400 F. 

1. In a medium bowl, combine cubed butternut squash with oil, salt and pepper; toss to evenly coat the pieces.







2. Place butternut squash in a single layer on the baking sheet; drizzle liberally with balsamic vinegar. Bake for 20 to 25 minutes, turning once halfway through baking, until softened.
3. Brussels Sprouts: Preheat oven to 400 F.  
4. In a medium bowl, combine halved Brussels sprouts with olive oil,  salt and pepper; toss to evenly coat the pieces. 
5. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20 to 25 minutes. During the last 5 to10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did. Or, even roast them on the same sheet pan if it’s large enough to allow veggies to roast in a single layer.

6. Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. Drizzle with additional 
balsamic vinegar and olive oil for finishing. 
   

4 Easy Pecan Holiday Treats as featured in KANSAS! Magazine

Check out the latest KANSAS! Magazine (2023 / vol 79 / issue 1 / pp. 26-31) for information about fresh, Kansas grown pecan! Kenny Felt’s pecan  photographs are amazing.

                 The magazine is full of ideas for holiday shopping and family excursions. 

Below are their recipes—perfect for the holidays, and easy, too! I’ve also included contact info for each pecan grower that was included in my article on pecans . . . so you’ll have easy ordering access. 

EASY PRETZEL TURTLES   Yield: 30 candies

A kid-friendly candy that Lila Carter makes with 

her grandchildren using Jake Creek Pecans.

INGREDIENTS

30 Rolo® chocolate covered caramel candies, unwrapped

30 square-shaped waffle pretzels 

30 pecan halves, toasted*

 

INSTRUCTIONS

1.  Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or foil for easy clean up. 

2.  Place the pretzels on baking sheet and top each one with a candy.

3.  Bake in oven for 3 to 5 minutes, until the chocolate just begins to melt. The candy should be soft but not completely melted.

4.  Remove from oven, place on cooling rack and immediately squish the chocolate with a pecan half. 

* To Toast Pecans: Bake in a 350 degree F. oven for 5 to 10 minutes. Stir or shake the pan occasionally so the nuts brown evenly without burning. Watch closely as the oil in the nuts can cause them to burn. Toasting adds another layer of flavor to pecans. 

Note: Due to their high oil content, raw and toasted pecans stay freshest if stored in the refrigerator or freezer in sealed containers.

Jake Creek Pecans Orchard

Owners: Brad and Lila Carter

Address: 11469 W 335^th St., Paola, KS 66071

Phone: 913.406.2501

On-line store: jake-creek-pecans.square.site

Webpage: Jakecreekpecans.com

Facebook & Instagram: Jake Creek Pecans 

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SUGAR COATED PECANS    Yield: 1 pound 

Slina 

Prothe uses Prothe Pecans to create these crunchy, sweet holiday treats.

INGREDIENTS

1 egg white

1 tablespoon water

1 cup granulated (white) sugar

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 pound pecan halves

INSTRUCTIONS

1.  Preheat oven to 250 degrees F. Grease or spray one standard-sized baking sheet.

2.  In a mixing bowl, whip together the egg white and water until frothy. 

3.  In a separate bowl, mix together the sugar, salt, and cinnamon.

4.  Add pecans to egg whites; stir to evenly coat the nuts. 

5.  Remove and add them to the sugar mixture; toss them in the mixture until coated.

6.  Spread nuts in a flat layer on prepared baking sheet.

7.  Bake for 1 hour, stirring every 15 minutes.

8.  Cool and store in an airtight container. 

 

TOASTED, SALTED PECANS    Yield: 1 pound 

Recipe from Slina Prothe, Prothe Pecans. 

INGREDIENTS

2 tablespoons vegetable or pecan oil

2 tablespoons butter

1 pound pecan halves

Salt to taste

 

INSTRUCTIONS

1.  Place oil and butter on a standard-sized baking sheet with sides; place in a preheated 250 degree F. just until butter melts. 

2.  Mix pecans and salt with the oil and butter. Spread nuts in a flat layer on prepared baking sheet.

3.  Bake for 1 hour, stirring every 15 minutes.  

4.  Cool and store in an airtight container. 

 

Prothes Pecans

Owners: Leland and Slina Prothe

Address: 33850 Victory Rd Paola, KS 66071

Phone: 913.849.3358  

Webpage: prothespecans.com 

Facebook: Prothes Pecans

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SPICY HOT PECANS

Kendall Grier’s family adds Bentley Farm pecans to saucy and spicy ingredients to create a savory holiday treat. 

INGREDIENTS

2 tablespoons butter, melted

1 tablespoon Worcestershire sauce 

1/4 teaspoon ground red pepper 

1/4 teaspoon salt

1/4 teaspoon garlic powder

2 cups pecan halves

1 tablespoon chili powder, or cayenne pepper for hotter mix. 

 

INSTRUCTIONS

1.   Preheat oven to 300 degrees F.

2.   Mix ingredients in a resealable plastic bag and shake.

3.   Spread coated pecans on a medium-sized baking sheet, and bake 30 minutes in the preheated oven, stirring approximately every 10 minutes.

 

Bentley Pecan Farm

Owner: Kendall Grier 

Address: 1216 Chestnut, Halstead, KS 67056 

Phone: 316.209.4588

Facebook: Bentley Pecan Farm

 

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Circle's Pecans & Country Store

Owners: Tom and Barbara Circle

Address: 2499 US HWY 400 McCune, KS 66753

Phone: 620.632.4382 

Webpage: kansaspecans.com

Facebook: Circle’s Pecans & Country Store

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Osage Ridge Farm 

Owners: Travis and Rhea Wilson

Address: 18090 Xavier Rd, Oswego, KS 67356

Phone: 620.238.2965

Email: osageridgefarm@gmail.com

Facebook: Osage Ridge Farm

Pumpkin Oatmeal Pancakes – festive, healthy, easy and tasty, too!

On a healthy eating quest, I have tried some recipes that are edible but not worth a repeat performance. These healthy pumpkin pancakes passed the taste test making them blog worthy! Besides that, they are simple. Found the recipe on ambitiouskitchen.com blog. I did cut the ingredients in half creating two moist and tender plate size pancakes that are full and spice, and naturally sweetened. 

We served them with homemade applesauce (without no additional sweetener), chopped pecans, and maple syrup . . . and a few pomegranate seeds since they are in season and we had some on hand. 

 

Pumpkin Oatmeal Pancake

Makes 6 pancakes total. Serves 3 (2 pancakes each)

 

3/4 cup pumpkin puree, freshly made or pumpkin pie filling without sugar & spices

2 large eggs

2/3 cup milk (regular, almond, etc.)

2 teaspoons vanilla 

1 tablespoon pure maple syrup

1 1/2 cups old fashioned rolled oats

2 teaspoons baking powder

1 teaspoon ground cinnamon 

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

Olive oil, for cooking

1. Add all of the ingredients to a blender (or food processor) and blend on high until completely smooth, about 30 seconds to 1 minute.
2. Lightly coat a griddle with c oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you'll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2 to 4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

3. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. 

Note: Instead of individual spices, use 1 1/2 teaspoons pumpkin pie spice.

Healthy Fall Applesauce Parfait

Attempting to reduce our reliance on refined sugars, I’ve been making natural applesauce. This is a fanciful version that was pleasing to both the eyes and the palate. 

Healthy Fall Applesauce Parfait

Apples, cored & cut into chunks with the skins left on

A small amount of water, apple juice or apple cider (just a couple of tablespoons for 4 to 6 apples; the apples release their own natural juices as they cook)

 

Optional Flavorings:

Spices: add a cinnamon stick (or part of one) to apples at the beginning of the cooking period or add ground cinnamon and possibly some nutmeg as apples are blended

Honey: use only if needed for added sweetness

 

Optional Toppings:

Yogurt flavored with honey

Pomegranate seeds

Coarsely chopped walnuts 

1. Add prepared apples and a little water or juice to a saucepan or slow cooker (add cinnamon stick if using). If using saucepan, cover and cook on low until apples are tender. If using slow cooker, add ingredients to ceramic bowl and cook on high for a couple of hours or on low for about four hours. Test apples to make sure they are tender.
   
   
   
   
2. Cool and then add to the work bowl of a blender, blend until smooth. (Very small chunks of skin may remain.)
   
3. Taste and flavor with spices and honey if desired.
4. To create a parfait — add chilled applesauce to a parfait or juice glass. Top with honeyed yogurt, pomegranate seeds and walnuts. Or, add other toppings of your choice.  

Recipe without photos . . . Healthy Fall Applesauce Parfait

Apples, cored & cut into chunks with the skins left on

A small amount of water, apple juice or apple cider (just a couple of tablespoons for 4 to 6 apples; the apples release their own natural juices as they cook)

 

Optional Flavorings:

Spices: add a cinnamon stick (or part of one) to apples at the beginning of the cooking period or add ground cinnamon and possibly some nutmeg as apples are blended

Honey: use only if needed for added sweetness

 

Optional Toppings:

Yogurt flavored with honey

Pomegranate seeds

Coarsely chopped walnuts 

1. Add prepared apples and a little water or juice to a saucepan or slow cooker (add cinnamon stick if using). If using saucepan, cover and cook on low until apples are tender. If using slow cooker, add ingredients to ceramic bowl and cook on high for a couple of hours or on low for about four hours. Test apples to make sure they are tender.
2. Cool and then add to the work bowl of a blender, blend until smooth. (Very small chunks of skin may remain.)
3. Taste and flavor with spices and honey if desired.
4. To create a parfait — add chilled applesauce to a parfait or juice glass. Top with honeyed yogurt, pomegranate seeds and walnuts. Or, add other toppings of your choice.  

Chicken Enchilada Dip using Marty's Chile Verde Salsa

This dive-right-in dip is packed with flavor and so easy to prepare. I made it in a small crockpot, packed the pot in an insulated bag and we headed for the K-State game yesterday. Go Cats! 

Chicken Enchilada Dip

1/2 to 1 jar (8 oz.) chile verde (I used Marty's Chile Verde Salsa made by Holmes Produce LLC, Wichita, KS)

13 oz. cooked chicken breast, chopped into bite-sized pieces (or use a 13 oz. can of chicken, drained)

1 (8 oz.) package cream cheese 

 

Blend all ingredients and heat over medium or medium low until cheese is melted. (Or, add all ingredients to a crockpot and heat over low for several hours.) 

Shrimp & Okra with Cheesy Grits (or Polenta)

Rated as one of our favorite taste sensations of the summer, this simple dish is a wonderful blend of flavors and textures . . . and was a good way to utilize our garden okra. Ingredient amounts are vague simply because it’s a matter of preference. 

Shrimp & Okra with Cheesy Grits (or Polenta)  

Olive Oil

Onion, diced

Okra, sliced

Kosher salt & coarse pepper to taste

Several sprigs fresh thyme—stripped of the leaves + a sprig or two for garnish if desired

Creole seasoning to taste 

Shrimp, peeled & deveined

Cooked Grits or polenta (cooked until creamy in broth & part milk or cream and flavored with salt, pepper and a liberal amount of sharp Cheddar cheese + a few fresh thyme leaves) 

1. Heat olive oil in a skillet over medium head. Add onions and cook a couple of minutes, then add the okra — cook and stir or toss until the okra is tender but not mushy (about 5+ minutes). Add salt and pepper, thyme leaves and creole seasoning to taste. 
   
2. If using raw shrimp, add it near the end of the okra’s cooking period and cook until shrimps turn pink. If adding pre-cooked shrimp, add and heat. Add additional seasoning if needed.
   
3. Spoon Cheesy Grits (or polenta) into a bowl and top with shrimp and okra. Garnish with a sprig of fresh thyme if desired. 

   

   Last of this year's garden okra went into this savory dish! 

Recipe without photos . . .  

Shrimp & Okra with Cheesy Grits (or Polenta)  

Olive Oil

Onion, diced

Okra, sliced

Kosher salt & coarse pepper to taste

Several sprigs fresh thyme—stripped of the leaves + a sprig or two for garnish if desired

Creole seasoning to taste 

Shrimp, peeled & deveined

Cooked Grits or polenta (cooked until creamy in broth & part milk or cream and flavored with salt, pepper and a liberal amount of sharp Cheddar cheese + a few fresh thyme leaves) 

1. Heat olive oil in a skillet over medium head. Add onions and cook a couple of minutes, then add the okra — cook and stir or toss until the okra is tender but not mushy (about 5+ minutes). Add salt and pepper, thyme leaves and creole seasoning to taste. 
2. If using raw shrimp, add it near the end of the okra’s cooking period and cook until shrimps turn pink. If adding pre-cooked shrimp, add and heat. Add additional seasoning if needed.
3. Spoon Cheesy Grits (or polenta) into a bowl and top with shrimp and okra. Garnish with a sprig of fresh thyme if desired.