CORNISH HENS WITH MUSHROOM-WILD RICE STUFFING
Ingredients:
4 Cornish hens, thawed, giblets removed
1/2 cup chopped celery
1/4 cup chopped celery leaves
1/4 cup chopped onion
1 (6 ounce) pkg. frozen mushrooms in butter sauce
1/2 teaspoon salt
1/4 teaspoon marjoram
1/8 teaspoon sage
1/8 teaspoon thyme
1 (10 ounce) pkg. frozen white and wild rice
1/2 cup chopped pecans
1/4 cup pecan oil (for basting)
Directions:
Wash hens, pat dry. In large skillet saut? celery, celery leaves, onions, mushrooms in pecan oil sauce and seasonings. Cook about 5 minutes. Remove from heat; stir in rice and pecans. Stuff loosely into cavities of hens. Tie legs together and place hens breast side up in large shallow roasting pan. Brush with melted butter. Roast at 350 degrees F for 1 – 1 1/2 hours or until done, basting occasionally.
CHICKEN PECAN TARTS
Ingredients:
2 tablespoons pecan oil
1 cup finely chopped pecans
One and one-half cups chopped cooked chicken
One-half cup diced celery
One-fourth cup mayonnaise
1 three-ounce package cream cheese
One-fourth teaspoon salt
One-half teaspoon nutmeg
6 refrigerated biscuits or tart shells
Directions:
Heat pecan oil in skillet; add pecans and saut? until lightly browned. Cool slightly. Combine remaining ingredients, except biscuits or tart shells; add to pecans and stir over low heat until thoroughly mixed. Separate canned biscuits; flatten and fit into muffin cups, letting dough cover bottom and sides of cups. Fill with chicken mixture and bake for 12 to 14 minutes at 425 degrees or according to direction on biscuit package. If using tart shells, spoon warm chicken mixture into prepared shells when ready to serve. Serves 6.
Servings: 6
SUGAR-FREE NUT MACAROONS
Ingredients:
2 cups quick cooking oats
2 tablespoons sugar substitute
1/4 teaspoon salt
2 teaspoons vanilla extract
1/3 cup pecan oil
1 egg
1/2 cup chopped pecans
Directions:
Combine oats, sugar, salt, vanilla and oil. Stir well. Cover and refrigerate overnight. Add beaten egg and chopped nuts and mix well. Preheat oven to 350 degrees F (175 degrees C).
Measure one teaspoonful and pack on the spoon. Pat out to make a round cookie or egg shape. Place on ungreased cookie sheet. Bake 15 minutes. Let cool. Makes 3 dozen.
Servings: 3
SUGAR-FREE CINNAMON NUT BALLS
Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup margarine
1/4 cup pecan oil
3 tablespoons sugar substitute
1 egg
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 cup chopped pecans
Directions:
Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients, set aside. Beat margarine, pecan oil, sugar, egg, and vanilla. Add the flour mixture. Refrigerate dough for one hour. Powder hands lightly with flour and make ball about the size of a small egg, by using 1 tablespoon dough. Mix cinnamon and nuts together and roll balls in the spice mixture. Place on greased cookie sheet, 2 inches apart. Bake 12 to 15 minutes. Remove from pan soon as they come from oven. Makes 1 1/2 dozen.
Servings: 2
PECAN OATMEAL ICEBOX COOKIES
Ingredients:
1/4 cup butter or margarine
1/2 cup pecan oil
1 cup brown sugar
1 cup granulated sugar
2 beaten eggs
1 teaspoon vanilla
1 1/2 cups sifted flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups quick-cooking oats
1 cup chopped pecans
Directions:
Thoroughly cream the butter, pecan oil, and sugars. Add the beaten eggs and vanilla. Cream well. Add the sifted flour, salt and baking soda. Now add the pecans and oatmeal. Roll into long logs; wrap in plastic wrap. Chill thoroughly. Slice 1/4-inch thick and place on an ungreased cookie sheet about two inches apart. Bake in a 300-degree oven for 25 to 30 minutes. This makes 5 to 6 dozen small, crispy cookies. The cookie logs will keep in the refrigerator for a week or so.
Servings: 5
OATMEAL COOKIES
Ingredients:
1/4 cup (1/2 stick) margarine
1 cup pecan oil
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (optional)
1 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
3 cups oats (use regular oats, not quick oats)
2 heaping cups chopped pecans
1 cup raisins (optional)
Directions:
Heat oven to 375 degrees F. Beat margarine, pecan oil, and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Store tightly covered. Yields 4 1/2 dozen.
Servings: 5
NO-BAKE CHOCOLATE PECAN COOKIES
Ingredients:
2 cups sugar
1/2 cup pecan oil
1/2 cup milk
5 tablespoons cocoa
3 cups oatmeal, 1 or 3 minute type
1 teaspoon vanilla
1 cup chopped pecans
1 cup coconut (optional)
Directions:
Mix sugar, milk, pecan oil and cocoa in saucepan and bring to a boil. Remove from heat and test for firm ball stage. Add oatmeal, vanilla, pecans and coconut. Drop by teaspoonfuls on wax paper or buttered cookie sheet.
GOLDEN PECAN BARS
Ingredients:
1 pkg. yellow cake mix (pudding-added version)
1/3 cup pecan oil
1 cup ground or finely chopped pecans
1 cup powdered sugar
11 teaspoon vanilla extract
4 egg whites
1/2 cup chopped pecans
Directions:
Heat oven to 350 degrees. Grease 9×13 pan. In large bowl, combine cake mix and pecan oil at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground pecans, powdered, vanilla extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup crumbs and chopped pecans, and sprinkle over egg white mixture. Bake at 350 degrees for 20 to 30 minutes or until light golden brown. Cool completely; cut into bars. Yields 36 bars.
Servings: 36
CREAM CHEESE COOKIES
Ingredients:
1/2 cup pecan oil
3 oz. cream cheese, softened
1 cup sugar
1 cup flour
1/2 cup finely chopped pecans
Directions:
Blend and cream cheese together. Mix in flour and sugar. Add pecans. Drop by teaspoonful on ungreased cookie sheet. (For a more uniform appearance, shape into balls.) Bake at 350 degrees F for 10-12 minutes. Makes 4 dozen.
Servings: 4
CHOCOLATE CARAMEL BROWNIES
Ingredients:
1/2 cup evaporated milk
1 package chocolate cake mix
1/4 cup melted margarine
1/2 cup pecan oil
1 cup chopped pecans
1 cup semisweet chocolate chips
1/3 cup milk
Directions:
Directions:
Combine caramels and evaporated milk. Melt in microwave about 2 minutes or until melted. Set aside. In large bowl, combine cake mix, margarine, pecan oil, 1/3 cup milk and pecans. Press half of dough in 13x9x2-inch baking pan sprayed with Pam. Bake at 350 degrees for 8 minutes. Sprinkle chocolate chips over crust. Pour melted caramel next. Crumble rest of dough over this mixture. Bake 18 to 20 minutes more at 350 degrees F. Cool. Cut into bars.
Servings: 48
Pecan Oil-Nature’s Gift to Health
The nutritional benefits of the pecan have long been known and pecan oil provides you with the opportunity to enjoy those benefits on a daily basis.
Achukma Pecan Oil is low in saturated fat, compared to many other cooking and salad oils. It is high in poly- and mono-unsaturated fats, which provide many benefits to many body systems. See the chart below to see a comparison breakdown of our oil compared to other published oil values:
| Type of Oil | SaturatedFat Total % |
Mono- Unsaturated Omega 9 Fat% |
Poly-Unsaturated Omega 3&6 Fat% |
Smoke Point Fahrenheit |
| Achukma Pecan Oil | 8.0% | 42.8% | 32.9% | 470⁰F |
| Olive Oil | 13.5% | 73.7% | 8.4% | 320⁰F |
| Butter | 66.0% | 30.0% | 4.0% | 300⁰F |
| Corn Oil | 12.7% | 24.2% | 58.7% | 450⁰F |
| Peanut Oil | 16.9% | 46.2% | 32.0% | 450⁰F |
| Soybean Oil | 14.4% | 23.3% | 57.9% | 450⁰F |
| Canola Oil | 7.1% | 58.9% | 29.6% | 400⁰F |
| Grape Seed Oil | 9.0% | 76.0% | 76.0% | 485⁰F |
| Coconut Oil | 92.0% | 6.0% | 2.0% | 350⁰F |
Achukma Pecan Oil is cold pressed and filtered to maintain the natural properties of the oil. No chemicals are used in the processing and temperature is continuously monitored to assure the oil is not degraded or damaged. The oil is then filtered to remove any solids that made their way through the pressing process. All processing is mechanical utilizing food grade equipment and materials.
The result is a high grade, high smoke point oil that is 100% natural. Achukma Pecan Oil will have a very moderate pecan flavor and aroma. Many of our customers tell us they have found it does an excellent job of bringing out the natural flavor of the foods they are using it with. Pecan oil is a great substitute for butter or any other cooking oil, but you may want to adjust your recipe, as we have found that pecan oil can be used at about half the required amount of other oils to achieve the same result.
Saturated fats are considered the ‘bad’ fats that tend to raise levels of LDL(bad) cholesterol, while mono- and poly-unsaturated fats are ‘good’ fats that help reduce LDL cholesterol. All the fatty acids, as well as omega-3’s, -6’s, and -9’s are important in a healthy diet. However, omega -3’s and -6’s are considered essential because our bodies cannot produce these and, therefore, they must be obtained from food or supplements. The body generally produces sufficient omega-9 (American Heart Association, 2011).
It is important that a diet has a balanced intake of the three types of fatty acids and we feel pecan oil provides an excellent proportionate balance of the three. Not only is pecan oil well balanced with fatty acids, it is also a great source of Vitamin E. The anti-inflammatory properties of Vitamin E are a key component to alleviating and/or preventing degenerative diseases.
FAQ
How do I use Achukma Pecan Oil? It might be easier to answer with the ways it should not be used, of which we can’t come up with any.
Our pecan oil is an excellent cooking oil for pan frying, sautéing, or any type of cooking where butter or oil is used. It is also great for baking, topping a salad, or making a meat rub. Our customers continue to find new and inventive ways to use this healthy oil.
Not only that, we now have many customers who use the oil as a skin conditioner to soften and moisturize. Some have even found that an application to a skin area before applying a topical ointment or medicine helps the medicine to penetrate better. If that’s not enough, check out our pecan oil based leather treatment products for treating saddles and tack.
Why is Achukma Pecan Oil more of a golden color than some other pecan oils? We do not put our oil through any refining process and, therefore, it maintains its natural color and components. Some other oils are de-winterized to remove waxes that cause the oil to turn cloudy when refrigerated. We are able to filter out enough of the waxes during our processing to keep the oil from turning cloudy. Some oils are also deodorized and this process removes many of the pigments that give the oil its natural color. This may help the shelf life, but does not really provide any other benefits to the oil.
How long will my Achukma Pecan Oil last on the shelf? As with any premium grade oil, the life of the oil is affected by heat, light, and oxygen. Each of these three factors will reduce the life of the oil before it will start becoming rancid, or have a bad odor. Our pecan oil should keep for 12-15 months on a shelf out of direct sunlight or about twice that long when kept in the refrigerator. The good news is, we think you will enjoy your Achukma Pecan Oil so much that shelf life will not be an issue, because you will use it up way before its time. And that’s no problem, we will make you more fresh oil to keep you supplied with the perfect cooking oil.