Apple Pecan Pancakes
1 c. flour
2 T. brown sugar
2 t. baking powder
½ t. salt
½ t. cinnamon
¾ c. (plus 2 t.) milk
2 eggs (separated)
1 t. vanilla extract
½ c. apples (peeled, finely chopped)
½ c. plus ¼ c. pecans (chopped)
In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks and vanilla. Add apples and ½ cup pecans. Beat egg whites until stiff peaks form, then fold into batter. Pour ¼ cup of batter onto a hot, greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden, then serve topped with remaining pecans and a favorite syrup.
Spinach Pecan Quiche
½ lb. spinach (raw or cooked and well-drained)
1 T. butter (melted)
8 slices bacon (cooked, crumbled)
4 eggs (beaten)
½ t. salt
1 dash nutmeg
1 onion (chopped)
1/3 c. pecans (chopped)
1 c. cheddar or swiss cheese (shredded)
2 c. half and half
1 dash black pepper
9” quiche/pastry shell
Preheat oven to 450 degrees. Prepare quiche/pastry shell and bake at 450 degrees for five minutes. Combine all ingredients and pour into baked quiche shell. Bake at 325 degrees for 30 minutes. Bake another 5-10 minutes more, until knife inserted off center comes out clean. Let stand 10 minutes before serving.
Breakfast Panini with Georgia Pecans, Cheddar and Sausage
Panini are Italian sandwiches, generally pressed and pan-grilled, made with a variety of fillings, especially leftovers. While a panini-maker or grill pan is ideal for their preparation, this breakfast version, which pairs nutty pecans with a classic morning-food mixture of eggs, onions, cheese, and sausage, can also be cooked in a standard skillet.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Makes 4 large panini
1 teaspoon butter, plus more for bread
3 green onions, chopped
4 fully-cooked breakfast sausages (thawed if frozen), chopped
1/2 cup chopped Georgia pecan halves
4 large eggs, well beaten
8 thick slices Italian bread
4 ounces yellow cheddar cheese, thinly sliced
In non-stick skillet, melt butter over medium heat. Add the onions, sausages, and pecans; sauté until onions are just softened—about 3 minutes. Add eggs and cook, stirring constantly, until eggs are firm but not dry. Transfer sausage mixture to plate.
Heat a panini maker or a grill pan over medium-high heat. To make four panini, divide sausage mixture into 4 portions. Mound each portion on one slice of bread. Top each with one ounce of cheddar, then a slice of the remaining bread.
Very lightly butter the outside of each panini. Cook in batches in panini maker until both sides of each panini are golden; serve promptly. Or, if using a grill pan or skillet, cook two panini at a time, placing a heavy skillet or heat-proof dish on top to weight down panini as they cook. When golden on bottom, turn panini over and grill other side until golden; serve warm.
Nutrition information per panini (using a total of 2 tablespoons butter for all four servings) – calories: 544; protein: 26g; carbs: 35g; saturated fat: 12g; monounsaturated: 14g; polyunsaturated fat: 5g; cholesterol: 273 mg; fiber: 3g; sodium: 811 mg.Courtesy: Georgia Pecan Commission