Tag Archives: pepper

Hot Peppered Pecans

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Hot Peppered PecansIt’s TV time again and the Hot Pepepred Pecans fit the 4 minute segment to a tee.  I originally discovered these Hot Peppered Pecans when the St. Louis Art Museum wrote their cookbook, “Artists in the Kitchen”. Some of the testing was done in my bakery kitchen.

These Hot Peppered Pecans are a standout. Heat Alert –  they are hot!!  So if you don’t favor a lot of heat, tone down all the pepper and the hot pepper sauce. Start with half and go from there.

These pecans make a great holiday or hostess gift. Choose little containers or put them cellophane bags and tie with decorative ribbons. They are also great on a cheese tray, crumbled in a salad or included in any recipe calling for pecans, including sweet ones.  The kick they add to chocolate chip cookies is amazing. As an added bonus they are gluten free. Continue reading

Cream Biscuits with Strawberry Balsamic Jam

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Cream Biscuits with Strawberry JamIn my years of baking and teaching, I have found that people are leery of making piecrust and biscuits.  The one thing both of these usually have in common is cutting in the butter.  How about a recipe for the best biscuits ever with no butter – period.

This has to be the easiest biscuit recipe ever with only 4 ingredients.  Cake flour is used to insure tenderness.  The cream takes the place of butter. When you think of butter, it is only cream that is whipped to a solid state with the liquid being spun out.  So the use of all cream makes perfect sense.

The dough will be a bit wet and that it as it should be.  I learned the traditional way of making biscuits from Shirley Corriher, a biochemist who wrote, Cookwise and Bakewise.  With Shirley being from the south, I can’t imagine a better teacher.  She stressed the importance of the dough being very wet so the steam created in a hot oven would cause the biscuits to expand to great heights. Continue reading

Sweet and Hot Macadamia Brittle

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photoMacadamia brittle is a treat anytime, but add a bit of heat and it becomes Sweet and Hot Macadamia brittle, a candy not to be forgotten.

I recently had to make a brittle for one of the desserts at the restaurant.  It didn’t take me long to remember why I wasn’t a candy maker!  Five pounds of sugar, umpteen nuts, cups of corn syrup and my frustration only grew. Some recipes used butter and vanilla, others not so much.  Some used baking soda, but I didn’t want the opaque, spongey look.  All of them used corn syrup but it seemed any amount went.  One recipe used so much butter it told you to blot the excess off after it cooled!

So back to the drawing board I went.  Sugar, nuts and some kind of heat were a given. Butter was added for richness and the key came down to the amount of corn syrup used.  Using too little, still allowed granulation of the sugar and didn’t allow the mixture to be stirred. So a two to one ration of sugar to corn syrup worked perfectly.

The mixture could be stirred and no matter what, wouldn’t granulate. To make things easier this recipe does not require the use of a candy thermometer.  All the ingredients are in the pan and the mixture are cooked to color.

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