Glazed Nuts for the Holidays

474.  How many parties have you been to where there are bowls of pretzels, chips, salted peanuts, Chex Mix and an occasional specialty chip or pretzel.  Now, to be clear, I love a good pretzel, chip or Chex Mix.  But, this holiday season why don't you deviate from the norm and place bowls of Glazed Nuts around the room.  Or, place a scoop in a cellophane bag and tie with a velvet ribbon to give as a take away.  It's up to you if you would include the recipe or not, "wink, wink".

You can make them salty or sweet. Trust me, once someone takes a taste, shares how great they are, there will be people congregating around the bowl in excited conversations.  As well as hearing, "What spices are on these nuts?" or "You have to give me this recipe!".

I remember being invited to a Christmas party at my friend JoAnn's house.  She got the memo and had these bowls of sweet glazed nuts around on side tables and within reach wherever you found yourself.  And of course, they were the conversation of the night.  

So, in honor of JoAnn and her perfect hosting, I give you my Glazed Nuts recipes.

It is your choice which nuts you use as each nut has its own wonderful flavor and enhances or clashes with the spices added.

And you can create a recipe of your own adding different spices, dried fruits or different salts.

I hope you try one of the recipes and it brings compliments from your guests.  

"Families are like fudge, mostly sweet but filled with nuts."

~ Unknown

"Today's oak tree is just yesterday's nut, that held it's ground."

~ David Icke

Chocolate Coconut Pecan Pie

328.  There is no better way to start off your week than with a slice of warm Chocolate Coconut Pecan Pie.  And don't forget the whipped cream on top.
I adapted my recipe to satisfy the chocolate lovers, coconut lovers and pecan pie lovers in my household.  Needless to say, all the lovers were satisfied.

Chocolate Coconut Pecan Pie

1 pie crust (or two if you double the recipe)

1/2 cup light brown sugar
1/4 cup soft butter
1 cup light corn syrup
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
pinch of salt
1 cup sweetened flaked coconut
8 oz dark chocolate chips or chopped Ghirardelli baking bar
2 cups pecan halves

Directions:

Prepare your crust, roll out and place in a 9" pie plate.  Crimp edges to your desired look.

First, spread flaked coconut in a non-stick pan and toast on the stove.  Allow the coconut to heat up watching carefully and stir occasionally making sure edges do not burn.  Remove from stove and allow to cool completely.
In a mixing bowl place brown sugar, butter, corn syrup, eggs, salt and extracts.  Blend till incorporated.  With a spatula, stir in the toasted coconut, chocolate and pecans.  Transfer the mixture to your prepared pie crust.  Turn over the pecans with your fingers for desired look and even texture on top. The filling will rise in baking so make sure you do not overfill your crust.
Bake at 350∘ for approximately 50 to 55 minutes or till no longer wet in center. Check by running a cool knife into the center. The filling is set when the knife comes out clean.

Serve warm or cooled with a dollop of whipped cream

You may choose to toast coconut in the oven but for myself, it is easier to eliminate burned batches.

I used dark chocolate chips but would have preferred the chopped chocolate bar.  The chocolate just seems to be softer and doesn't harden up once the pie cools.  

 This was a delicious pie!  The chocolate hides beneath the surface and is a sweet surprise.  If you are a hardcore pecan pie lover...you may want to stick to the original.  But if you are a chocolate lover...this is the pie for you!

"I just clipped two articles from a current magazine. 

 One is a diet guaranteed to drop 5 pounds off my body in a weekend.  

The other is a recipe for a 6 minute pecan pie."

- Erma Bombeck

Caramel Frosted Banana Drops

292.  A soft decadent cookie which is more like candy than cookie.  This recipe is memorable.

Caramel Frosted Banana Drops

• 1  cup firmly packed brown sugar
• 1  cup butter, softened
• 1/2  cup (1 large) mashed banana
• 2  teaspoons vanilla
• 2 1/3  cups All Purpose or Unbleached Flour
• 1/4  teaspoon salt
• 3/4  cup chopped walnuts or pecans
• Frosting
• 3/4  cup firmly packed brown sugar
• 1/4  cup butter, softened
• 1 1/4  cups powdered sugar
• 1/2  teaspoon vanilla
• 1  to 3 tablespoons milk

 Heat oven to 350°F. In large bowl, beat 1 cup brown sugar and 1 cup butter until light and fluffy. Add banana and 2 teaspoons vanilla; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt; mix well. Stir in walnuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

 Bake at 350°F. for 9 to 14 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely

 In small saucepan, combine 3/4 cup brown sugar and 1/4 cup butter. Cook over medium heat until sugar is dissolved, stirring constantly. 

Cool slightly. Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency.

 Frost cooled cookies and then indulge!

"Intellectual property has the shelf life of a banana."
~ Bill Gates