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Betty’s Holiday Table Butter Pecan Spoon Rolls Recipe

Betty's Midwest Kitchen in Aman Suria

In this video, Betty demonstrates how to make Holiday Table Butter Pecan Spoon Rolls. These are yeast rolls that you do not have to wait on to rise. Also, the addition of butter and pecans make them festive for your holiday table.

Ingredients:

3 tablespoons butter
½ cup chopped pecans
2 cups warm water
1 package dry yeast
¼ cup sugar
¾ cup vegetable oil
4 cups self-rising flour
cooking oil spray for muffin tins

In a small saucepan, melt 3 tablespoons butter. Add ½ cup chopped pecans. Toast over low heat for 5 to 7 minutes, tending constantly. Drain any excess butter, and set aside to cool completely. In a measuring cup or small bowl, mix 2 cups warm water with 1 package dry yeast. Let sit, until ready to add to roll batter. In a large bowl, place ¼ cup sugar. Add yeast/water mixture. Stir together. Add ¾ cup vegetable oil and mix thoroughly. Stir in 4 cups self-rising flour. Beat with an electric mixer until smooth. Spoon batter into muffin tins that have been sprayed with cooking oil spray, filling two-thirds full. Bake at 400 degrees F for about 12 minutes, or until puffed and golden. Serve immediately with fresh butter. This dough will keep in the refrigerator easily for a week or more, making them really convenient for serving with large dinners. If you prefer to have plain spoon rolls, just leave out the buttered pecans. I hope you enjoy this recipe! –Betty 

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Posted by on March 22, 2011 in Baking, Betty's Kitchen

 

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Betty’s Coconut Bonbons Video Recipe

White chocolate is marketed by confectioners a...

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In this video, Betty demonstrates how to make Christmas Coconut Bonbons. These bonbons are made of butter, confectioner’s sugar, sweetened condensed milk, pecans, and coconut, and then dipped in chocolate for a fantastic Christmas treat!

Ingredients:

½ cup butter, softened
16 ounce box confectioner’s sugar
½ of a 14 ounce can of sweetened condensed milk
3 ½ ounces flaked coconut
1 cup finely chopped pecans
12 ounce bag of semisweet chocolate chips
1 ounce paraffin (optional)

In a large mixing bowl, combine ½ cup butter and a 16 ounce box of confectioner’s sugar. Stir until well blended. Mix in ½ of a 14 ounce can of sweetened condensed milk, 3 ½ ounces of flaked coconut, and 1 cup of finely chopped pecans. Form mixture into 1-inch balls and place on a shallow baking pan that is lined with waxed paper. Chill balls for ½ to 1 hour in the refrigerator. In a double boiler, melt 12 ounces of semisweet chocolate chips and 1 ounce of paraffin (if desired). Use a toothpick to dip balls in melted chocolate mixture. Place on a large pan or platter that is covered with waxed paper. Chill, until ready to serve or store. When ready to serve, place the chilled bonbons on a nice serving plate, removing any excess chocolate that has stuck to the bottom. These can be made ahead and frozen. Just thaw them for a couple of hours before serving them. You may leave theses bonbons at room temperature or keep them refrigerated. They keep well when stored in a covered container. Enjoy!!! –Betty 

 

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Betty’s Pecan Pralines

New Year's Eve fireworks in Paris

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In this video, Betty demonstrates how to make Pecan Pralines. This is a recipe that is composed of buttermilk, soda, sugar, butter, salt, vanilla, and pecans. The pralines are “soft,” as opposed to traditional sugary pralines. This has been one of my family’s favorite confections for many years, and we usually have these pralines during the holiday season. However, they are delicious any time of the year!


Ingredients:

1 cup buttermilk
1 teaspoon baking soda
3 cups sugar
1 cup butter, melted and cooled to lukewarm
2 tablespoons light corn syrup
pinch of salt
1 teaspoon vanilla extract
3 cups chopped pecans

In a large pot, combine 1 cup buttermilk with 1 teaspoon soda, stirring until the soda is dissolved. Add 3 cups sugar, 1 cup melted butter, 2 tablespoons corn syrup, and a pinch of salt. Bring mixture to a boil over medium heat. Reduce heat and cook, stirring constantly, until mixture reaches soft ball stage (236 degrees F). Remove from heat and let stand until lukewarm (110 degrees F). Add 1 teaspoon vanilla and 3 cups chopped pecans. Beat until mixture begins to thicken and loses its gloss. Drop by tablespoonfuls (or size of your choice) onto waxed paper. Let stand until firm. Serve on a nice platter or in a candy bowl. You may store these in an airtight container. Or, you may freeze these and thaw when ready to serve. If you are having guests for New Year’s Eve or New Year’s Day, this is a gorgeous and luscious addition to your party. I hope you enjoy the pralines! Have a Happy New Year! –Love, Betty ♥

 

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Betty’s Chicken Chutney Cream Cheese Ball Recipe

Philadelphia cream cheese. Photographed and ed...

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In this video, Betty demonstrates how to make a Chicken Chutney Cheese Ball. This cheese ball is composed of cream cheese, cooked chicken, chopped pecans, mayonnaise, chutney, and curry powder. These flavors combine to make a luscious cheese ball that is a little out of the ordinary!

Ingredients:

8-oz. cream cheese
1 cup chopped cooked chicken
½ cup chopped pecans
¼ cup mayonnaise
2 tablespoons chutney
1 tablespoon curry powder

In a medium-sized mixing bowl, combine 8-oz. cream cheese, 1 cup chopped cooked chicken, ½ cup chopped pecans, ¼ cup mayonnaise, 2 tablespoons chutney, and 1 tablespoon curry powder. Stir well. Cover with plastic wrap and refrigerate for at least 30 minutes. Form into a ball and place on a serving dish. (You may roll in extra chopped pecans, if you choose.) Serve with assorted crackers. This is a wholesome appetizer/snack that I think you will enjoy. It is a great cheese ball to serve at a party, and with the Super Bowl and other sporting events coming up, a lot of you are looking for new snacks that are hearty and healthy. I think you will really like this one! –Betty 

 

 

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Betty’s Super Bowl Spread–18 Recipe Suggestions from bettyskitchen!

In this video, Betty displays her Grand Super Bowl Spread—a collection of 18 party foods, with something for everyone! Included in the display are: Mini Corn Dogs, Boneless Chicken Wings, Hot Wing Sauce, Blazin’ Hot Wing Sauce, Chicken Crescents, Ball Park Nachos, Macho Nachos, Beer Cheese Dip, Mozzarella Sticks, Nachos Supreme, Instant Salsa, Deep-Fried Potato Wedges, Spicy Toasted Cashews, Pecan Pralines, Chocolate-Filled Meringue Cookies, Old Standby Chewy Peanut Squares, Wow! Peanut Butter milkshake, and Blueberry-Banana Smoothie.
Recipes for all of these traditional Super Bowl snacks can be found in bettyskitchen!

HAPPY SUPER BOWL from bettyskitchen!

–★ Betty and Rick ★

AND THE COOKING CHANNEL ! 🙂

 
 

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Betty’s Version of Rebecca Ruth Bourbon Balls Recipe

In this video, Betty demonstrates how to make her version of Rebecca Ruth Bourbon Balls. Rebecca Ruth is a candy-making company in Kentucky, and they are well-known for their delicious bourbon balls. You can buy their products on the internet at rebeccaruth (dot) com, but you can also make similar, inexpensive bourbon balls at home from this recipe.

Ingredients:

1 pound box confectioner’s sugar
½ cup butter, melted
½ cup bourbon whisky
6-oz. semisweet chocolate chips
pecan halves for topping

In a large bowl, combine 1 pound of confectioner’s sugar, ½ cup melted butter, and ½ cup bourbon whisky. Stir until smooth. Refrigerate for about ½ hour, until workable with hands. With your hands, pinch off about a rounded teaspoonful of cold mixture and roll it into a ball. The ball can be up to 1-inch in diameter, but you should make all balls approximately the same size. Place the ball on a waxed paper lined pan, and continue making the balls until all of the mixture is used. Place the pan in the refrigerator or freezer, until balls are very cold, but not frozen. Melt 6-oz. semisweet chocolate chips in the top of a double boiler. (You may add ½-oz. paraffin to the chocolate, if desired.) When the chocolate is melted and the bourbon balls are cold and firm, use a toothpick to dip each ball into the melted chocolate. Swirl it around to completely cover the ball, and then remove it quickly and place it back on the waxed paper lined pan. Immediately place a pecan half on top of the chocolate dipped bourbon ball and press to set. Continue dipping until all bourbon balls are completed. You may leave the pecan off half of the bourbon ball for people who do not care for pecans. These are really delicious for a party or for a late-night snack. You may keep them at room temperature on serving day, but you should store them in the refrigerator or freezer for long-term storage. You can also place these in a decorative tin for Valentine’s Day gift! We love them and hope you will, too! –Betty 

 

 
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Posted by on March 9, 2011 in Betty's Kitchen

 

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