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Navidad Farms
Recipes
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Here is our favorite! These
overnight cinnamon rolls are perfect for the family breakfast or morning
guests. They are prepared the night before (in minutes!), they raise overnight and in
the morning you just pop them in the oven & bake. Easy, mouth-watering & very delicious!
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Overnight Pecan Cinnamon Rolls
18 frozen Yeast Rolls (Rhode's is
one brand name-found in the frozen section)
3/4 tsp. Cinnamon
3/4 Cup (Navidad Farms)Pecans (Large or Medium pieces)
1 small box of Butterscotch Pudding (Instant is fine)
6 TBS melted Butter or Margarine
3/4 Cup Brown Sugar
Spray Bunt pan or Angel food cake pan with Pam.
Sprinkle pecan pieces on bottom of pan: arrange frozen rolls (do not thaw)
on
top of pecans.
Drizzle ½ of melted butter or margarine on top of rolls;
Combine sugar and cinnamon and sprinkle ½ of this over rolls.
Sprinkle pudding mix on rolls next followed by remaining sugar and cinnamon
and melted butter or margarine.
Cover with towel and let stand overnight in coolest part of kitchen. Bake
at
350 degrees for 30 minutes. Invert onto serving plate immediately after
baking.
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Bourbon Pecans
1 Cup Sugar
½ tsp. Cinnamon
1/3 Cup Bourbon or Brandy
1/4 tsp. Ginger
1/4 tsp. Ground Nutmeg
4 Cups (Navidad Farms) Pecan Halves
Mix all ingredients except pecan halves.
Place in sauce pan and bring to rolling boil on low heat.
Boil for 2 minutes. Remove from stove, add pecans, and stir until pecans
are
well coated
and
sauce begins to crystallize. Spread pecans on waxed paper,
separate and let cool.
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Pecan Pepper
Vermejo Sauce
Excellent as an accompaniment to
meats-especially broiled chicken & pork!!
1-Lb. Jar Major Gray
Chutney
2 TBs. Honey
2 TBs. Red Chili Powder
1-10oz. Jar Navidad Farms Texas Pecan Pepper Jelly
In a blender combine Major Gray Chutney,
honey & Red Chili Powder.
Mix until well blended.
By hand, stir in Navidad Farms Pecan Pepper Jelly.
Refrigerate.
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Betty's Pecan Bars
This recipe is our family favorite made by our mother (Betty) every
Christmas!
Batter Ingredients:
1 Cup Butter or Margarine (good quality & very
soft)
1 Cup of Brown Sugar
1 extra large Egg
½ tsp. Vanilla
1/4 tsp. Salt
2 Cups sifted Flour
Topping
Ingredients:
1 1/4 cup Navidad Farms Pecans (chopped)
1 Cup of Brown Sugar
1 Egg
Combine all above batter ingredients together
and mix well.
Spread batter into slightly greased large cookie sheet (with sides).
The batter will be stiff and hard to spread, but try to spread as evenly as
possible with knife over entire pan.
Brush one well-beaten large egg over top of batter, then sprinkle ½ cup of
Brown Sugar over batter. Sprinkle all 1 14/ cup chopped Pecans over brown
sugar and then top with remainder (½ cup) of brown sugar.
Bake in the oven at 350 degrees for 25 minutes. Enjoy!
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Penny's Pumpkin Bread
with Pecans
Makes 2 Large (9x5")
loaves or 8 (5 x3") miniature loaves
Ingredients:
3 1/2 Cups Flour
2 tsp. baking soda
11/2 tsp. salt
1 tsp. cinnamon
1 tsp nutmeg
3 Cups Sugar
4 Eggs
2/3 Cup Water
2 Cups Pumpkin (15oz.can)
1 Cup Vegetable Cooking Oil
1 1/2 Cup (Navidad Farms) chopped pecan pieces
Mix dry ingredients; blend
in rest. Bake at 350 degrees in
greased &
floured pans approximately 1 hour for 2 large loaves or 35
minutes for
8
miniature loaves. Bread is done when toothpick inserted in
middle
comes out clean. Enjoy!
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2009-2010 SPRING GARDEN
TASTING
RECIPES!
Black Bean & Corn
Salsa
Great as a side
dish, or serve as a Salsa.
Ingredients:
1-(16oz.)Cherith
Valley Corn
Relish
2-Cans Black Beans (Well drained &
rinsed)
1/2 Cup Fresh Parsley (Chopped
fine)
1/2 Red Onion (chopped
fine)
1 Fresh Tomato
This is easy! Just
mix all together. The tomato is best added right before it is
served
to keep them crisp. If you desire more of a salsa, add more tomatoes
& garnish with cilantro.
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Spicy Vegetable
Dip
This is always one of the
favorites at the open house! It is very spicy
&
very
easy!
Ingredients:
1 (16oz.) Jar Cherith Valley Spicy Mixed
Vegetables
4 Cups Sour Cream
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Lavender Lemonade
This was a hit! Would be great to
serve for a shower or special brunch. It is
made
with the Miller Creek Margarita Mix which makes a GREAT
margarita
but is also great as a non-alcoholic summer
drink.
Ingredients:
1 Bottle Miller Creek Lavender Margarita
Mix
2 Cans (12oz.) PINK (Very Important!) Lemonade
Concentrate
Sprig of Fresh Mint to
Float
Directions:
Make pink lemonade by directions on cans. Add the bottle of
lavender
marg mix. Shake well. The Combination of the pink lemonade &
the blue mix will give you a lavender color. Make several trays of ice
cubes
using your mix as to not add additional water with ice & garnish
with fresh
mint sprig (do not chop). Serve cold & ENJOY!
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Marbled Blackberry Cake
Another VERY easy
dessert that looks like you spent a lot of time!! We
used
Blackberry Preserves but this is a dessert that would be good with all
good
fruit preserves. Can also be made as mini muffins.
Ingredients:
Good Yellow Cake
Mix
1 Small box vanilla instant pudding ( or use a cake mix that has
"pudding in the
mix
1 Jar San Saba River Blackberry
Preserves
Directions:
Make up cake mix by directions on box. Before baking, pour
preserves
on top & using a knife "swirl" it into the cake mix.
Cook by directions
on cake mix box but might need an additional 10 minutes
because of the moisture.
TIP: We found placing a piece of
parchment paper in pan & spraying both with
cooking spray (before
pouring mix into pan) in helped a great deal in being able
to remove cake as
a whole & cut into pieces. ENJOY!
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Orange-Chiffon
A creamy, delicious, EASY
dessert that takes minutes to "whip" up! (It is the
same recipe we use in the fall for our Pumpkin Chiffon.) Best served
(chilled)
in parfait glasses or soufflé cups. At our Spring
Tasting we garnished these with
the very thin ginger snaps found at World
Market!
Ingredients:
1 Jar San Saba River Orange Pecan
Marmalade
1 Large Box Vanilla Pudding
Mix
1 Pt. Heavy Whipping
Cream
Directions:
Mix all three together in bowl with hand or electric mixer. Beat
until mixture forms stiff peaks. Chill! Spoon out or pipe into
dishes. Can be lightly garnished with pecans or grated orange
rind. ENJOY!
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