Apple Pecan Cornbread Stuffing

Apple Pecan Cornbread Stuffing

Cornbread stuffing is not something that I make often because there is rarely enough leftover cornbread to make it but on this occasion, I thought about adding some pecans and apples to the recipe to serve with our Brown Sugar Pecan Glazed Pork Loin. Since cornbread really takes just a few minutes to throw together, I decided it was worth the effort to whip up a quick batch. Along with some cauliflower gratin, it was the perfect accompaniment to the juicy and delicious glazed pork loin but it would be equally as good served with roast chicken or turkey or even with a baked ham dinner.

Apple Pecan Cornbread Stuffing

Recipe by Barry C. Parsons

An old fashioned baked cornbread stuffing, with the added deliciousness of thyme, pecans and apples.

Prep time: 15 minutes
Cook time: About 1 hour including baking time for the cornbread.
Total time: 1 hour 15 minutes
Yield: About 8-10 servings
Ingredients

• 4 -5 cups large cornbread cubes
• 1 cup chicken or vegetable stock
• 1 egg
• 2 diced apples
• 1/4 cup melted butter
• 2 tbsp chopped fresh thyme (or oregano)
• 2 tbsp olive oil
• 3 cloves minced garlic
• 1 large onion, diced small
• 1 stalk celery, diced small (optional)
• 3/4 cup pecans
• 1/2 tsp freshly ground black pepper
• pinch salt
• To Prepare the CORNBREAD
• 2 large eggs
• 1 1/2 cups buttermilk (or milk soured with 1-2 tbsp lemon juice)
• 3/4 cup + 2 tbsp all purpose flour
• 1 cup yellow cornmeal
• 2 tbsp sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Grease an 8x8 inch baking dish well with butter.
3. Heat the olive oil in a saute pan and add the garlic, onions and celery. Cook just until the onions have softened but not browned.
4. Toss the cooked onion mixture with the cornbread cubes, apples, thyme, salt, pepper and melted butter.
5. Place the cornbread mixture evenly into the greased baking dish.
6. Whisk together the eggs and chicken or vegetable stock well and pour evenly over the cornbread mixture.
7. Sprinkle the pecans over the top.
8. Bake for 30-35 minutes.
9. To prepare the cornbread, sift together the cornmeal, flour, sugar, baking powder and baking soda.
10. Add the eggs and milk and beat together until smooth.
11. Pour batter into a well greased 9x9 baking dish and bake at 350 degrees F for about 30 minutes or until a wooden toothpick inserted in the center comes out clean. 

Cornbread

Brown Sugar Pecan Glazed Pork Loin

Brown Sugar Pecan Glazed Pork Loin

We purchased a beautiful pork loin roast for dinner the other night and when thinking of a new way to prepare it, Spouse suggested maybe some kind of pecan crust. My mind immediately went to the thought: Have we done that on Rock Recipes yet? Thinking no and that it would be a good idea to try as a new recipe, I couldn't get rid of another thought, that pecans would be fantastic in one of our most popular roast pork recipes, a very simple brown sugar and Dijon mustard glazed roast.

Giving in to the compulsion to try it, I was not disappointed in the least! The pecans toasted up beautifully in the time that the pork took to cook to juicy perfection and were an absolutely delectable addition to the simple glaze. We served it with some cornbread stuffing and baked cauliflower for a terrific Fall meal.

Here's a link to the stuffing recipe: Apple Pecan Cornbread Stuffing

Brown Sugar Pecan Glazed Pork Loin

Recipe by Barry C. Parsons

Such an easy recipe to create a sweet, savory and crunchy glaze on a juicy pork loin roast.

Prep time: 15 minutes
Cook time: About 1 hour 30 minutes, depending on actual size of the roast
Total time: 1 hour 45 minutes, approximately.
Yield: 8 servings
Ingredients

• 3 1/2 pound pork loin roast
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 cup light brown sugar
• 1/4 cup dijon mustard
• 3/4 cup roughly chopped unroasted pecans

Cooking Directions

1. Preheat oven to 425 degrees F.
2. Trim the fat from the roast, leaving only a quarter inch of fat on top at the most.
3. Season the pork loin with salt and pepper and open roast on a rack in a 425 degree F oven for 1/2 hour.
4. Combine the brown sugar and dijon mustard into a paste and fold the chopped pecans into it.
5. Remove the roast from the oven after 30 minutes and reduce the heat to 375 degrees F.
6. Spread the prepared paste evenly over the top of the roast and return to the oven.
7. Baste the roast about every 15 minutes, scooping up the glaze and nuts that fall off back over the top of the roast.
8. Continue to roast until the internal temperature of the roast hits between 145 to 160 degrees F on a meat thermometer.
9. NOTE: This roast was cooked to 160 degrees which is about right for well done. The US Dept of Agriculture revised the safe cooking temperature of pork loin to 145 degrees a couple of years ago but at that temperature the meat will still be a little pink which is perfectly fine but many people will not prefer it pink.
10. Let the roast rest for 10 minutes after you take it out of the oven before carving and serving.

The Best Red Velvet Cake

The Best Red Velvet Cake

Click the photo at the bottom of the post for our other velvet cake recipes, White Velvet, Orange Velvet and Lemon Velvet.

Our Red Velvet Cake is a hybrid recipe taking its inspiration from several versions of this classic southern dessert cake that I've tried over the years. In general, I've found that the simpler the recipe, the better the cake. This recipe really could not be more simple; it just combines the wet ingredients and dry ingredients separately and then brings them together to form a very pourable batter, which produces a very moist cake.

I've seen some recipes that also include an outrageous amount of red food coloring, which I am not particularly fond of using in general but infrequently will for special occasions and this recipe uses a very reasonable 1 1/2 tsp of liquid red food coloring. The upcoming Canada Day weekend seemed like a good time to feature the red in this cake with the white of our double cream cheese frosting, the two colors of our national flag.

Recipes also vary greatly on the amount of cocoa in a Red Velvet Cake, ranging from only a teaspoon to several tablespoons. I prefer the higher end of the cocoa scale for just a little more chocolate edge to this terrific cake. Some folks object to this because it produces a more brownish red cake so if this is a concern, you can cut back on the cocoa if you like but do not omit it altogether, the red velvet purists will hunt you down for that crime against cake! I've read from several sources that toasted pecans in the frosting between the layers is also a critical component. I'm going to call it optional but since I really love lightly toasted pecans, I think they add outstanding flavour and a crunchy component that I find irresistible.
Grease two 9 inch cake pans and line the bottom and sides with parchment paper. Preheat oven to 325 degrees F.

The Best Red Velvet Cake

Sift together and set aside:

• 1 1/4 cups all purpose flour
• 1 1/4 cups cake flour
• 1 1/2 cups sugar
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 3 tbsp cocoa

In the bowl of an electric mixer blend together well:

• 1 cup vegetable oil
• 1 1/2 cups buttermilk
• 2 large eggs
• 1 1/2 tsp liquid red food coloring
• 1 1/2 teaspoon white vinegar
• 2 teaspoons vanilla extract

Mix in the dry ingredients all at once and blend until smooth. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 8 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.

Turn cakes onto a wire rack, remove the parchment paper and allow to cool completely. When the cake is completely cool, you can cut the two layers into 4 using a sharp serrated bread knife if you like or just have 2 layers in you prefer. I think the four layers helps to get a good ratio of cake to frosting in each bite.

• 1 cup chopped toasted pecans

Fill all of the layers and the top of the cake with double cream cheese frosting, sprinkling each layer with 1/4 cup of the toasted pecans.

Double Cream Cheese Frosting

• 1 1/2 cups (12 ounces) cream cheese
• 3/4 cup butter
• 2 tsp vanilla extract
• 1 kilo bag of icing sugar (About 8 cups)
• 1-3 tbsp milk; enough to bring the frosting to a spreadable consistency

Mix all the ingredients together and beat well until smooth and fluffy.

Click the photo below to see the other outstanding recipes in our 

VELVET CAKE COLLECTION

The Best Red Velvet Cake

Perfect Pecan Pie

Perfect Pecan Pie

This is my favorite pie. I've been making it for 30 years or more and it is always on my table on Christmas Day as a treat for myself and  some other Pecan Pie lovers in my family. I am a bit of a nut nut I must admit which accounts for a large part of why I love it so much.

Although my love for this pie is well established, we have a very intermittent relationship because I simply cannot resist this one so I don't make it all that often. It is one of those desserts that I covet and uncharacteristically do not willingly share. If it is in the fridge, it calls to me and I find myself making several trips , knife in hand, to cut small slivers which I eat throughout the day. I would probably polish an entire pie off in two days in tiny slices if left to my own devices. Little slices don't count anyway....right? 

Perfect Pecan Pie

Preheat oven to 350 degrees F

Pastry for 10 inch pie shell

Butter Pastry

• 1 cup very cold butter cut in small cubes
• 2 ½ cups flour
• 2 tbsp brown sugar
• ½ tsp salt
• 1/3 to 1/2 cup ice water + 2tbsp white vinegar added (Only enough liquid to make a dough form.)
• 1 tsp vanilla extract

Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 12 - 14  inch round and place in the bottom of a deep 10 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge. Trim dough to a half inch past the edge of plate. Fold the ends under and finch with fingers or fork to shape the edges into whatever design you like best. Place in freezer while you prepare the filling.

Filling

In a large bowl whisk together for 2-3 minutes until the brown sugar is dissolved:

• 4 large or extra large eggs (or 5 medium, or 6 small)
• 1 ½ cups lightly packed brown sugar
• 1 ½ cups dark corn syrup
• 2 tsp vanilla extract
• 1/2 cup melted butter

Stir in:

• 1 1/2 cups pecan halves

Bake for 40 -50 minutes or until the center is set and jiggles like jelly. Cool completely before serving.

Pecan Chocolate Sandwich Cookies

Pecan Chocolate Sandwich Cookies

Walnuts, hazelnuts, almonds...it doesn't matter, I love all kinds of nuts and pecans are a particular favorite. I especially love pecan pie but rarely make it because it is one of the few baked goods I can't actually resist and would probably eat the whole thing over the course of a couple of days. These gorgeous sandwich cookies fall into the same category; I simply can't resist these chewy cookies with big chunks of crunchy pecans and joined by a velvety smooth, melt-in-your-mouth chocolate center. For me these are both taste-wise and texturally, perfect.

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract or butterscotch flavouring (or both! Hint, hint.)
• 1 cup pecan pieces

Directions:

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl whisk together flour, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the pecan pieces.

Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12 minutes, depending on cookie size.

Over baking is the biggest problem with these cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly. sandwich together with chocolate ganache filling.

Chocolate Ganache Filling

• 1 cup chocolate chips
• 1/4 cup whipping cream

Melt together in a double boiler until smooth. Let cool to room temperature and then spoon a heaping teaspoon of the mixture between two of the pecan cookies.