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Pecan waffles with maple and blackberry sauce

<h4>Ingredients</h4> <ul> <li>¾ cup (110 g) plain flour</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon baking powder</li> <li>1 tablespoon caster sugar</li> <li>1 large egg, separated</li> <li>200 ml low–fat milk</li> <li>1 tablespoon (20 g) butter, melted</li> <li>1½ tablespoons finely chopped pecans</li> <li>Maple and blackberry sauce</li> <li>1 large, ripe dessert pear</li> <li>4 tablespoons maple syrup</li> <li>½ cup (50 g) pecans</li> <li>100 g blackberries</li> </ul> <p><strong><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">Preparation</span></strong></p> <div> <div data-url="https://www.readersdigest.com.au/recipes/pecan-waffles-with-maple-and-blackberry-sauce"> </div> <ol> <li>First make the maple and blackberry sauce.</li> <li>Cut the pear lengthwise into quarters and cut out the core, then cut the pear into fine dice.</li> <li>Put into a small heavy saucepan and add the maple syrup.</li> <li>Warm gently, then remove the pan from the heat.</li> <li>Stir in the pecans and blackberries.</li> <li>Set aside while making the waffles.</li> <li>Heat and lightly grease the waffle iron or maker according to the manufacturer’s instructions.</li> <li>Meanwhile, make the waffle batter.</li> <li>Sift the flour, cinnamon, baking powder and sugar into a medium–sized mixing bowl.</li> <li>Make a well in the centre, and add the egg yolk and milk to the well.</li> <li>Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter.</li> <li>Whisk in the melted butter, then stir in the finely chopped pecans.</li> <li>Whisk the eggwhite in a separate bowl until stiff.</li> <li>Pile it on top of the batter and, using a large metal spoon, fold it in gently.</li> <li>Spoon a small ladleful (3–4 tablespoons) of batter into the centre of the hot waffle iron or maker, then close the lid tightly.</li> <li>If using a waffle iron on top of the hob, cook for about 30 seconds, then turn the waffle iron over and cook for a further 30 seconds.</li> <li>Open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron.<br />(If using an electric waffle maker, follow the manufacturer’s instructions – usually allow 2–3 minutes for each waffle.)</li> <li>Lift the cooked waffle from the iron using a round–bladed knife, and keep warm while cooking the rest of the waffles.</li> <li>Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauceboat or serving bowl.</li> <li>Serve with the warm waffles.</li> </ol> <div data-url="https://www.readersdigest.com.au/recipes/pecan-waffles-with-maple-and-blackberry-sauce"> </div> </div> <p> </p> <div>Serves 4 (makes 4-8 depending on waffle iron)</div> <div>Preparation: 20 minutes</div> <div>Cooking: about 15 minutes</div> <div> </div> <div>This article originally appeared on <a href="https://www.readersdigest.com.au/recipes/pecan-waffles-with-maple-and-blackberry-sauce" target="_blank" rel="noopener">Reader's Digest</a>.</div>

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Pecan, broccolini & salmon grain bowl

<p><span style="font-weight: 400;">Enjoy a pecan, broccolini and salmon grain bowl to keep your heart health up!</span></p> <p><span style="font-weight: 400;"><strong>Preparation</strong> <strong>time</strong>: 10 mins </span></p> <p><span style="font-weight: 400;"><strong>Cooking</strong> <strong>time</strong>: 10 mins </span></p> <p><span style="font-weight: 400;"><strong>Serves</strong>: 2 </span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">2 x 100g skinless salmon fillets </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp olive oil </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup pecans, lightly toasted (60g) </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 bunch broccolini </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">4 radishes, sliced </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 orange, peeled and sliced </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup cooked brown rice </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 spring onion, sliced </span><span style="font-weight: 400;">
</span><span style="font-weight: 400;">Dressing </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 Tbsp almond butter </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tsp tamari or soy sauce </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp miso paste </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp maple syrup </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 Tbsp lime juice </span><span style="font-weight: 400;">
</span></li> </ul> <p><strong>Method</strong> <span style="font-weight: 400;">
</span></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Whisk together almond butter, soy sauce, miso paste, and syrup. Whisk in lime juice until smooth. Dressing will thicken as it sits, thin with water if desired. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Preheat a skillet over medium heat. Drizzle salmon with oil and cook approximately 3 minutes per side, or until cooked to your liking. Remove salmon from pan and set aside to rest. Roughly flake when cool enough to handle. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Wipe skilllet, fill about half way with water and return to heat. Add broccolini and simmer for a few minutes, until bright green and tender-crisp. Refresh under cold water. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Roughly chop half the pecans and stir through rice, divide into two bowls. Top rice with salmon, broccolini, orange, radish, and remaining pecans. Drizzle with dressing, sprinkle with sliced spring onion. </span><span style="font-weight: 400;">
</span></li> </ol> <p>Recipe and images by Jennifer Jenner for <a href="https://www.nutsforlife.com.au/">Nuts for Life</a></p>

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Pecan waffles with maple and blackberry sauce

<p><strong>Serves:</strong> 4 (Makes 4-8 waffles depending on the size of the iron)<br /><strong>Preparation:</strong> 20 minutes<br /><strong>Cooking:</strong> Approx. 15 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>¾ cup (110g) plain flour</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon baking powder</li> <li>1 tablespoon caster sugar</li> <li>1 large egg, separated</li> <li>200ml low-fat milk</li> <li>1 tablespoon (20g) butter, melted</li> <li>1½ tablespoons finely chopped pecans</li> <li>Maple and blackberry sauce</li> <li>1 large, ripe dessert pear</li> <li>4 tablespoons maple syrup</li> <li>½ cup (50g) pecans</li> <li>100g blackberries</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>First make the maple and blackberry sauce.</li> <li>Cut the pear lengthwise into quarters and cut out the core, then cut the pear into fine dice.</li> <li>Put into a small heavy saucepan and add the maple syrup.</li> <li>Warm gently, then remove the pan from the heat.</li> <li>Stir in the pecans and blackberries.</li> <li>Set aside while making the waffles.</li> <li>Heat and lightly grease the waffle iron or maker according to the manufacturer's instructions.</li> <li>Meanwhile, make the waffle batter.</li> <li>Sift the flour, cinnamon, baking powder and sugar into a medium-sized mixing bowl.</li> <li>Make a well in the centre and add the egg yolk and milk to the well.</li> <li>Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter.</li> <li>Whisk in the melted butter, then stir in the finely chopped pecans.</li> <li>Whisk the eggwhite in a separate bowl until stiff.</li> <li>Pile it on top of the batter and, using a large metal spoon, fold it in gently.</li> <li>Spoon a small ladleful (3-4 tablespoons) of batter into the centre of the hot waffle iron or maker, then close the lid tightly.</li> <li>If using a waffle iron on top of the hob, cook for about 30 seconds, then turn the waffle iron over and cook for a further 30 seconds.</li> <li>Open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron. (If using an electric waffle maker, follow the manufacturer's instructions – usually allow 2-3 minutes for each waffle.)</li> <li>Lift the cooked waffle from the iron using a round-bladed knife and keep warm while cooking the rest of the waffles.</li> <li>Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauceboat or serving bowl.</li> <li>Serve with the warm waffles.</li> </ol> <p><em>This recipe first appeared in <span><a href="http://www.readersdigest.com.au/recipes/fruity-vegetable-muffins">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, here’s our <span><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V">best subscription offer</a></span>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Raw pecan pie

<p class="Pa33">Years ago I made a delicious baked pecan pie, but I decided to make a raw one instead that provided that satisfying ‘caramelly-pecan pie’ taste. The only time-consuming aspect of this pie is that the nuts need to be activated — if they are only raw, you don’t get the same crunch and flavour.</p> <p><strong><span style="text-decoration: underline;">Makes:</span> </strong>12 pieces</p> <p class="Pa37"><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p class="Pa37"><em>For the base</em></p> <ul> <li>1 cup activated almonds</li> <li>1 cup activated pecans</li> <li>4 large Medjool dates, pitted</li> <li>¼ teaspoon dried ginger</li> <li>pinch of salt</li> </ul> <p class="Pa37"><em>For the caramel sauce</em></p> <ul> <li>2 cups dates, pitted and soaked in boiling water for 10 minutes</li> <li>½ teaspoon pure vanilla essence (vanilla extract)</li> <li>pinch of salt</li> <li>2 teaspoons finely grated fresh ginger</li> <li>2 tablespoons lemon juice</li> </ul> <p class="Pa37"><em>For the topping</em></p> <ul> <li>½ cup pecan halves</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p class="Pa27">1. To make the base, combine the almonds, pecans, dates, ginger and salt in a food processor and blend until they are well combined but still slightly chunky. If you process them for too long, the nuts will become butter.</p> <p class="Pa27">2. Press the mixture into a flat glass or metal pan (20 x 25 centimetres/8 x 10 inches), to make a layer about 1.5 centimetres (½ inch) high.</p> <p class="Pa27">3. Place the dish in the freezer to harden while you prepare the rest of the ingredients.</p> <p class="Pa27">4. To make the caramel sauce, drain and squeeze any excess water out of the dates.</p> <p class="Pa27">5. Transfer the dates to the food processor and add the vanilla, salt, grated ginger and lemon juice. (There is no need to wash the food processer, because it has just had very similar ingredients in it.) Process well, until you have a spreadable caramel sauce with no big date chunks present.</p> <p class="Pa27">6. Remove the base mixture from the freezer and evenly spread the caramel sauce over the base.</p> <p class="Pa27">7. Press the pecans into the caramel sauce.</p> <p class="Pa27">8. Refrigerate the pie for 2 hours, until it has set.</p> <p class="Pa27">9. Slice small pieces and serve as is, or with a small dollop of cashew nut cream. It is rather sweet, so a small piece is perfect.</p> <p class="Pa26"><strong>Variation</strong></p> <p>For a citrus twist, add the finely chopped rind of 1 orange to the caramel sauce.</p> <p><img width="176" height="215" src="https://oversixtydev.blob.core.windows.net/media/7266070/book-cover_176x215.jpg" alt="Book Cover (5)" style="float: right;"/></p> <p><em>Extracted from </em><span style="text-decoration: underline;"><strong><a href="https://exislepublishing.com/product/feed-brain-cookbook/">Feed Your Brain: the Cookbook</a></strong></span><em>by Delia McCabe available from <span style="text-decoration: underline;"><strong><a href="http://www.exislepublishing.com/">www.exislepublishing.com</a></strong></span> and wherever good books are sold. RRP $34.99. Image credit: Vanessa Russell.</em></p>

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Carrot nutmeg pecan biscuits

<p>I love these wholesome cookies because I don't feel guilty if I want them for breakfast. The oats lend a satisfying texture and the nutmeg a lovely warmth. </p> <p>Use any nuts you like – walnuts would be delicious too.</p> <p><strong> <span style="text-decoration: underline;">Makes:</span> </strong>about 26 biscuits</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>100g plain flour</li> <li>100g rolled oats</li> <li>40g ground almonds </li> <li>1 tsp ground nutmeg</li> <li>1 tsp baking powder</li> <li>½ tsp sea salt</li> <li>⅔ cup chopped pecans</li> <li>1 cup grated carrot</li> <li>½ cup honey or real maple syrup</li> <li>½ cup butter, melted</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 180C fan bake. Line 2 baking trays with baking paper.</p> <p>2. In a large bowl, combine flour, oats, ground almonds, nutmeg, baking powder and salt. Add pecans and carrot and mix well. Gradually add honey/maple syrup and melted butter and mix until a sticky dough is formed.</p> <p>3. Drop tablespoons of mixture onto baking sheets and flatten with your fingers. They won't spread much so 2cm between each cookie is fine.</p> <p>4. Bake for 10-12 minutes or until the cookies are golden on top and bottom.</p> <p>Allow to cool and firm on the baking tray for 10 minutes before transferring to a rack. Store in a cool, 5. dry place in an airtight container or cookie jar for up to a week.</p> <p><em>Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

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Coconut bircher muesli, apple, pecans and black sesame

<p>If you want a healthy, filling and nutritious breakfast that’ll keep you going all day, you can’t look past this recipe for coconut bircher muesli, apple, pecans and black sesame.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the bircher</em></p> <ul> <li>1 cup rolled oats</li> <li>1 tsp. cinnamon (optional)</li> <li>1 tbsp. chia seeds (optional)</li> <li>1 cup coconut water</li> <li>50g (6) dried apricots, diced</li> <li>1 apple, julienned (for the overnight process)</li> <li>1 tsp. lemon juice</li> </ul> <p><em>For the topping</em></p> <ul> <li>½ apple, julienned</li> <li>100g Greek yogurt</li> <li>30g pecans</li> <li>1 tsp. black sesame (optional)</li> <li>2 tsp. honey</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>In a med-large bowl, combine the rolled oats, cinnamon, chia seeds, coconut water, apricots, apple and lemon juice. Stir for 30 seconds, cover with glad wrap and place into the fridge overnight to soak.</li> <li>Before serving breakfast, in a dry pan on a med-high heat, toast the pecans for 2-3 minutes adding the black sesame seeds to the pan for the final 30 seconds. Remove from the pan and allow to cool briefly.</li> <li>To serve, evenly split the bircher muesli between two bowls, top with yogurt, fresh apple, pecans, a drizzle of honey and finally the black sesame seeds.</li> </ol> <p><em>Recipe courtesy of Will and Steve, The Gourmet Pommies, for <span style="text-decoration: underline;"><strong><a href="mailto:https://www.uncletobys.com.au" target="_blank">UNCLE TOBYS Oats</a></strong></span>.</em></p>

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Double layer carrot and pecan cake with nutmeg icing

<p>This impressive carrot cake is loaded with sultanas and crunchy pecans, and laced with warming spices. The nutmeg cream cheese icing, which is generously slathered between the layers as well as on top, is sweet and comforting.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the cake</em></p> <ul> <li>3 organic eggs</li> <li>175ml rice bran oil (or light olive oil)</li> <li>1/4 cup full-fat unsweetened Greek yoghurt</li> <li>1 teaspoon vanilla extract</li> <li>Zest of 1 orange</li> <li>200g plain flour</li> <li>50g ground almonds</li> <li>200g soft brown sugar</li> <li>50g desiccated coconut</li> <li>1 teaspoon nutmeg</li> <li>1 teaspoon cinnamon</li> <li>1 teaspoon baking soda</li> <li>1 teaspoon baking powder 300g grated carrots</li> <li>100g chopped roasted pecans</li> <li>80g sultanas</li> </ul> <p><em>For the icing</em></p> <ul> <li>150g butter, softened</li> <li>1/2 teaspoon vanilla extract</li> <li>2 cups icing sugar</li> <li>125g cream cheese</li> <li>2 teaspoon nutmeg powder</li> </ul> <p><em>For decoration</em></p> <ul> <li>Handful roasted pecans, chopped</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 180°C fan bake. Line 2 x 22cm tins with baking paper.</li> <li>In the bowl of an electric mixer, beat eggs, oil, yoghurt, vanilla and orange zest until smooth. Gradually add flour, ground almonds, sugar, coconut, spices and raising agents. Stop your mixer once just combined – do not over mix.</li> <li>Fold through grated carrots, pecans and sultanas.</li> <li>Divide batter evenly between the 2 cake tins.</li> <li>Bake for about 40 minutes. The cakes are ready when golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.</li> <li>Allow cakes to cool for around 10 minutes before turning out onto a rack.</li> <li>Meanwhile, make the icing. In the bowl of an electric mixer, beat butter and vanilla until smooth and then gradually add icing sugar. Add cream cheese a little at a time and continue to beat until light and fluffy. Finally, fold through nutmeg.</li> <li>Once cakes are cool, spread a layer of icing onto one cake and place the other directly on top. Apply a neat coating of icing to the top of the cake and decorate with chopped roasted pecans. Serve at room temperature.</li> <li>Store in an airtight container in the fridge for up to three days.</li> </ol> <p>What’s your favourite cake to bake?</p> <p><em>Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd / Stuff.co.nz</em>.</p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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Pecan pie

<p>Crunchy, gooey, delicious and satisfying, there is nothing better than a warm piece of pecan pie served with ice-cream.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 10</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>50g unsalted butter, chopped</li> <li>150g brown sugar</li> <li>160ml golden syrup</li> <li>3 eggs lightly beaten</li> <li>1 teaspoon vanilla extract</li> <li>240g pecan halves</li> <li>Ice cream to serve</li> </ul> <p><strong>Shortcrust pastry</strong></p> <ul> <li>200g plain flour</li> <li>Pinch of salt</li> <li>125g chilled unsalted butter, chopped</li> <li>1 egg lightly beaten</li> </ul> <p><strong>Method:</strong></p> <ol> <li>For the pastry, combine flour and salt in a large bowl. Add butter and, using your fingers, rub into flour mixture until it resembles fine breadcrumbs. Make a well in centre of flour mixture. Combine egg and 1 tablespoon iced water in a small bowl, then pour into well. Using a round-bladed knife, stir until mixture forms dough.</li> <li>Turn out onto a lightly floured surface and shape into a 2.5cm-thick disc. Wrap in plastic wrap and refrigerate for 30 minutes.</li> <li>Preheat oven to 200°C. Place dough on a lightly floured work surface and roll out to a 30cm diameter disc. Line pan with dough, then trim and discard excess. Refrigerate for 15 minutes.</li> <li>Line pastry with baking paper, fill with pastry weights and bake for 20 minutes or until light golden. Remove paper. Reduce oven to 175°C.</li> <li>Meanwhile, to make the filling, place butter, sugar and golden syrup in a small saucepan over low–medium heat and cook, stirring, for 5 minutes or until butter melted. Remove from heat and set aside to cool slightly. Add eggs and vanilla, whisk to combine. Scatter pecans over pastry base and pour over golden syrup mixture. Place on an oven tray and bake for 35 minutes or until filling is browned and firm to the touch. Cool in pan to room temperature.</li> <li>Divide pie evenly and serve with your choice of ice-cream.</li> </ol> <p> </p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a></span></strong></em></p> <p> </p> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/12/macadamia-cookies/">Quick mix macadamia cookies</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/12/strawberry-star-biscuits/">Strawberry star biscuits</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/12/chocolate-ripple-caramello-cheesecake/">Chocolate ripple caramello cheesecake</a></strong></span></em></p>

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