pecans | Not Just Sunday Dinner

Red Velvet Cake

It’s easy for me to plan meat and sides for my family during the holidays or just a family dinner. I know what they like. Even though everything I prepare will not please everyone at the table, I know I have enough of what each individual wants so they do not leave my table hungry!

However, I like to have a dessert or two when it comes to a holiday meal. This is not the case in other family meals. Anytime my family is together, it’s a special time. Holiday meals need to be a little extra special, though.

I always need help with this. Since I do not plan to have an array of desserts, I have to choose something spectacular enough for the occasion, but it has to please everyone.

Layer cakes are a leap for me. If I bake a cake, it’s typically a pound cake. Not because I do not like them. Layer cakes intimidate me! I can follow all directions, and my layer cakes always look like the Leaning Tower of Pisa. Until this cake!

Red velvet cakes are one of the only desserts everyone likes. Here’s a funny fact: Wes called it a Roosevelt cake when he was small. Because it’s a one-and-done dessert, I will definitely serve this during the holiday season. And since I found this recipe in an old church cookbook a few years ago, it is my go-to for layer cakes.

With my dad being a pastor for years, I have a few old church cookbooks that I love. The pages have browned over the years and have splash stains here and there, but I know they are recipes I can trust. The old cooks who penned those recipes were the best!

Here are a few tips from this not-so-experienced layer cake baker:

Baker’s Joy works well for greasing and flouring the pan.
Make sure your layers are even. Rather than pouring, I use a large scoop and scoop my batter into the pans.
Cut off rounded tops to make your stacking easier!
Take your time and cool the cake layers completely!

So whether you are like me and have “layer-cake anxiety,” or you are a layer-cake pro. You will love this dessert. It’s beautiful and delicious, and it checks off all the boxes for my family’s holiday meals!

Red Velvet Cake with Cream Cheese Frosting

Course Dessert

Author Amye Melton

Ingredients

Cake
1 1/2 cups granulated sugar
2 sticks unsalted butter softened
2 large eggs room temperature
2 ounces red food coloring
2 1/4 cups sifted cake flour
2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon white vinegar
2 teaspoons vanilla extract
Cream Cheese Frosting
1 stick unsalted butter softened
8 ounces cream cheese softened
1 teaspoon vanilla extract
1 pound powdered sugar
1-2 tablespoons milk
1 cup chopped pecans

Instructions

Preheat oven to 350 degrees.
Grease and flour two 8-inch cake pans, set aside.
In a medium bowl combine flour, cocoa powder, salt and baking soda, set aside.
In another bowl combine buttermilk, vinegar, and vanilla extract, set aside.
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Adjust mixer speed to low and carefully add the red food coloring.
Add dry and wet ingredients alternately, beginning and ending with dry ingredients, stopping to scrape the bottom and sides of the bowl a time of two. Mix until combined, but do not overmix.
Pour the batter into the prepared cake pans.
Bake at 350℉ for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan, on a cooling rack for 10 - 15 minutes. Turn out on cooling rack and allow to cool completely.
While the cake is cooling prepare the frosting. Combine butter and cream cheese in a mixing bowl. Add vanilla and powdered sugar, beating until combined. Add enough milk to reach spreading consistency. Stir in pecans.
Place one cake layer on serving plate. Spread frosting over the top of cake.
Place second layer on top of first. Frost top and sides of cake.
Store in refrigerator.

Refrigerator Fruitcake

If you’ve ever lost someone, you understand how grief can hit you like a semi-truck out of the blue!

Yesterday, I found an unidentified foil-wrapped item while cleaning out my freezer. When I unwrapped it, I knew immediately it was a refrigerator fruitcake I had made for my mother. She passed away in January of 2022. Just weeks before, she had requested that I make it for her. You see, it was a holiday tradition for her to make one yearly. But she couldn’t hold out to do it anymore. So, I mixed it up and made it into small logs. This way, it was easier for my mom to handle. She could slice off a few pieces to keep in the refrigerator while freezing the rest. Plus, I could share it with my brother, who always looked forward to Mama’s.

My parents started many traditions that are a massive part of my identity. But Mama, in particular, made a refrigerator fruitcake every Christmas season, along with other favorites like her chocolate-covered cherries!

I rarely revisit my half-written posts. But today, I decided to see what I had in there. When I found the draft, the grief hit. All of the Thanksgiving and Christmas memories came rushing to mind. She loved this time of year. I got my love for cooking from her. The holiday cooking was her favorite. She had me in the kitchen as a child, learning the ropes and helping her. Mama loved music and laughter; you better believe both filled her kitchen during those cooking lessons! We had some of our best moments during those times. She enjoyed preparing for her family and loved for all of us to gather at her house.

Food and cooking can bring people together and create cherished memories. My grief was brief because I was able to reflect on the happy moments we shared. The following paragraph from my old writings especially made me smile.

“Last week, I went into her kitchen to attempt to make a cake half as good as hers. The memories that little kitchen holds for me started flooding my mind. Everything I touched seemed to hold a memory. From the little measuring spoons and bowls I have used all my life to the lessons she taught me there. Where I learned a little about cooking but a lot about life.”

This is Mama’s original recipe. I have added dates and apricots, and I love it that way. If you are up to experimenting, you can try different dried fruit to suit your taste. You need it wet enough to coat the dry ingredients and enough dry ingredients to hold it all together. You can roll the dough into logs using parchment paper or line a loaf pan or a pie plate.

If you press the mixture into a pan, here is a tip to help the parchment stay in place. First, crumble the parchment paper and wet it. Then, squeeze it out well and place it into the pan.

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Refrigerator Fruitcake

Course Dessert

Author Amye Melton

Ingredients

1/2 cup unsalted butter
5 ounces evaporated milk
pinch kosher salt
2 (10-ounce bags) mini marshmallows
1 teaspoon vanilla extract
2 (11-ounce boxes) Nilla wafers crushed
3/4 cup chopped walnuts
1 1/2 cups chopped pecans
1 (10-ounce bag) raisins
16 ounce jar maraschino cherries drained, patted dry, halved
2 1/2 cups flaked coconut optional
6 ounces dried apricots chopped (optional)
1/2 cup chopped dates (optional)

Instructions

In a very large bowl combine Nilla wafers, nuts, fruits & coconut. Set aside.
Melt butter in a Dutch oven.
Add marshmallows, salt, milk, and vanilla extract. Stir constantly over low heat until the marshmallows are melted.
Pour marshmallow mixture over fruit mixture and combine well.
Spoon mixture onto parchment paper and roll into logs or line a tube pan or loaf pans with parchment paper and spoon mixture into pans. Press down to pack in pans. Cover and refrigerate.

Notes

Can be frozen.

Pecan Pie Muffins

Does anyone use Fine China and Crystal anymore? When I got married, registering for all that was the thing to do. In our family, it was mainly in the China cabinet, only used on holidays and special occasions.

My kids, and many from that generation, have the attitude that less is best. My daughter does not have a lot of things sitting around, making her house orderly and giving a sense of calmness.

I think I have mentioned it before, but my goal is to become more like that. It’s harder than it sounds! I don’t think I will ever be a minimalist, but I can eliminate some clutter if I try. I have already started using organizers for the refrigerator and pantry items, and now on to bigger projects like my closet and possibly getting rid of a dozen or so of my cookbooks.

I love a cookbook! I have a vast collection, and I still love looking through them before I plan a big meal. Church, community, and family cookbooks are my favorite. Generally, the contributors only put their favorite recipes in those books, so it’s easy to find good recipes.

I recently made these fantastic pecan pie muffins that a friend put in an old church cookbook. These muffins are a bit sticky, so spray the pan well with nonstick cooking spray. Paper liners or silicone cupcake liners are also a good choice.

With school starting back, these are great grab-and-go breakfasts. They will not last long, so a double batch may be in order!

Pecan Pie Muffins

Course Breads, Breakfast

Servings 9 muffins

Author Amye Melton

Ingredients

1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup light brown sugar
2 large eggs
1/2 cup melted butter

Instructions

Spray a muffin tin with nonstick cooking spray or line with paper or silicone liners, set aside. Preheat oven to 350 °F.
In a bowl, combine the chopped pecans, flour, baking powder, salt, vanilla extract and brown sugar. Add the eggs and butter. Stir until mixed well.
Spoon into muffin tin to fill each cup.
Bake 20 to 25 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Remove from oven. Cool in pan a few minutes, then remove to cooling rack to cool completely.

Banana Oat Pecan Waffles

My mother is an amazing lady. All of my life, she has mostly been a very joyful person, loving life and laughter. That does not mean her life has not had its share of heartbreak.

She grew up one of seven children in the household of a poor farmer. She lost two brothers before she graduated high school. She met the love of her life (my dad) and married him at 17 years old. Before she was 24 years old, she carried two babies to almost full-term. When they were born, each of them lived two days.

Her life has been littered with stories like this. She has had more sorrow in her life than I have ever faced. Yet, after the sunset, her choice was always joy.

Mama thinks I have always been a daddy’s girl. In some ways, she is right. Mama is the one I call when I need a shoulder to cry on or a friend to talk to. She is the one I have called for advice. Sure, daddy was my hero, but mama has been my role model and my biggest supporter. She loves me unconditionally and has prayed for me since before I took my first breath. I am thankful beyond words for this God-loving woman that I have been able to love my whole life.

Mother’s Day is the most popular day of the year in the United States to dine out at a restaurant. Aren’t crowds what we avoid these days? Pamper mom at home with breakfast in bed. These Banana Oat Pecan Waffles are not your everyday wimpy waffles. They are substantial and seriously filling. Pair them with fresh fruit and bacon for a tasty breakfast treat.

Listen up, dads out there; kids love to help in the kitchen! Make this an extra special treat for mom by getting the kiddos involved. She will love it, but please, remember the clean the kitchen!

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5 from 1 vote

Banana Oat Pecan Waffles

Makes 8 waffles

Course Breakfast

Servings 4 people

Author Amye Melton

Ingredients

1 cup all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon optional
2 brown bananas peeled and mashed
2 teaspoon vanilla
1/2 - 3/4 cup buttermilk
1 large egg
1/3 cup chopped pecans

Instructions

In a large bowl whisk the flour, oats, baking powder, salt and cinnamon together. Set aside.
In another bowl whick together the mashed bananas, vanilla, buttermilk, and egg.
Pour the wet ingredients in the dry ingredients and stir to combine, just until combined, but do not overmix.
Stir in pecans.
Heat the waffle iron according to manufacturers directions. Spray with nonstick cooking spray when the waffle iron is ready. Drop batter onto iron, close lid and cook until waffles are golden brown.
Serve warm with butter and maple syrup.

Notes

For an extra-special treat sprinkle top of cooked waffles with powdered sugar and ground cinnamon.

Chocolate Chip Cheeseball

It seems that everyone has focused on the bad things that happened in 2020. I could start listing the bad, but I choose to focus on the good. Yes, it has been different and stressful. I decide not to be a glass half empty type of person, though. As we go into 2021, I find myself thankful for much in 2020, and it is my wish that you can do that also.

Party appetizers are a must for New Year’s Eve! From finger foods and delicious dips to Charcuterie boards. A table full of appetizers is sure to get your celebration off to a great start.

Here’s is a fun cheeseball that everyone loves. This chocolate chip cheeseball is a sweet surprise served with graham crackers. It is somewhat sticky, and I find it easier to roll this into a ball if I do it in a bowl. Pour some of your chopped pecans or chips into the bottom of the bowl. Place the cheeseball mixture on top, and then use the bowl to help guide you into making it into a ball. Pour additional pecans or chips on top. Now, you should be able to dump the ball onto waxed paper and finish covering it with nuts or chips.

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Chocolate Chip Cheeseball

Course Appetizer

Author Amye Melton

Ingredients

2 (8-ounces) cream cheese softened
1/2 cup butter softened
1/4 teaspoon vanilla extract
2 tablespoons brown sugar
3/4 cup powdered sugar
3/4 cup mini chocolate chips
1/2 cup toffee bits optional
3/4 cup finely chopped pecans or additional mini chocolate chips
Graham Crackers for serving

Instructions

Beat cream cheese and butter until creamy. Add vanilla and sugars and mix well.
Stir in 3/4 cup mini chocolate chips and toffee bit (if using). Mix well.
Cover and place in the refrigerator for 30 minutes.
Remove mixture from refrigerator and roll into a ball. Mixture will be very sticky. Cover ball completely with pecans or mini chocolate chips. Place on serving dish. Wrap with plastic wrap and refrigerate for 1 hour. Serve with graham crackers.