kitchen happenings

This afternoon as Gavin read my copy of SHOGUN I puttered around the kitchen eyeing the over-ripe bananas and the two-pound bag of pecans. A while back Heidi e-mailed me a recipie for candied orange pecans:

Candied Orange Pecans

1/2C. Frozen condensed Orange Juice
2 C. granulated Sugar
5 to 6 C Pecan Halves

When bubbly an dslightly beige add pecans (approx.6min.) Stir (approx.8-10min.) until crystallization occurs and halves seem to separate. Let cool approx. 1 to 2min. before handling. Spread, separatea nd cool the glazed nuts on a buttered cookie sheet or parchment paper.

I used orange juice instead of concentrate and only about 3 1/2 cups of pecans. They turned out decently, it made far more than I anticipated.

Next I took on the over-ripe bananas and made banana bread.

Banana Bread

2 eggs
1 cup sugar
1 stick butter
3 over-ripe bananas
2 cups flour
1 tsp. baking powder
1/2c upnuts/rasins

mash/mix together, in large loaf pan bake for 40+min. at 350*F

For dinner I made Aunt Holly’s garlic chicken. The chicken was quite well endowed so we’ve got leftovers, tomorrow I am going to try Sonoma Chicken Salad.


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