Posts tagged ‘pecans’

November 28, 2010

Zesty Pecan Apple Cranberry Stuffing

by cillefish

apple cranberry stuffing
This is a very easy and tasty alternative to the usual “unecessarily salty onion blah blah” box stuffings (even though it sort of involves a box stuffing). We played it by ear, so you can adjust the ingredients as you see fit:
In a medium or large saute pan, combine:

  • 2 Tbsp butter (optional)
  • 1/4 cup vegetable broth
  • 1 cup apple juice (optional)

Bring to a boil. Add:

  • 2 sweet apples, diced super small (I like honeycrisp or ginger gold)
  • 1/2 cup whole-cranberries sauce
  • 1/4 cup pecans, toasted (for 5-10 min on 200° F, if you can’t find the pre-toasted type) and chopped to peanut size or smaller,
  • 1/2 package Stuffing Mix (the kind with a bit of seasoning, but not the “Super Garlic Awesome Sodiumfest 12 Ingredients Explosion” sort – Trader Joe’s is fine)
  • Zest of 1/2 orange (optional – omit if you’re also making Polly’s Cranberry-Rosemary Glaze)

Toss around for a minute, then cover and remove from heat. Let sit 5 minutes, then use to fill your turkey or tofurkey (the Tofurkey’s own stuffing is very tasty, so you can leave that in and just make the extra stuffing for the side, if you prefer not to cut the tofurkey in half). Wrap any extra stuffing in foil to warm during the final 20 minutes of your protein item’s cooking.

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October 24, 2010

Carrotcake

by Kat Morse

Coconut Carrotcake

Ingredients:

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
     
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.