Olive Pecan Golden Raisin Spread Food

GOLDEN RAISIN AND PECAN THINS

Steps:

• Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5 3/4- by 2 1/4-inch or four 4 1/4- by 2 1/2-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.
• In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling 1/4-inch from the top (batter will rise slightly in the oven), and smooth tops.
• Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.
• Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.
• Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.
• Working with one frozen loaf at a time, cut 1/8-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them 1/4-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.

OLIVE PECAN SPREAD RECIPE

Steps:

• BEAT cream cheese in medium bowl with mixer until creamy.
• MIX in mayo until well blended.
• REFRIGERATE at least one hour.
• SERVE with crackers and refrigerate any leftovers.

RAISIN PECAN OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
• Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
• Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

OLIVE PECAN SPREAD

Steps:

• Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.

PECAN AND GOLDEN RAISIN OATMEAL BRULEE

Steps:

• Bring the water to a boil in a heavy saucepan and add the oats.
• Reduce the heat and simmer until all the water is almost gone, about 20 minutes.
• Cover pan tightly, remove it from the stove and let it sit until allthe water is absorbed.
• Keep the oatmeal firm, do not let it get mushy.
• Remember it will continue to cook in it's own heat when it is off the stove.
• Scoop the oatmeal into an ovenproof serving dish.
• Mix the pecans, raisins and brown sugar together and spread over the top of the oatmeal.
• Either melt this sugar mixture with a blow torch, or broil the dish until the mixture is golden brown, from 1 to 5 minutes.
• If you have a cappuccino maker, steam the 4 cups milk with the vanilla.
• It looks beautiful when the mil has thick foam on top.
• If this is not an option, simply heat the milk with the vanilla on top of the stove.
• Serve the warm milk along with some Maple Syrup on the side to 4 very lucky people!