CHEWY CHOC-OAT-CHIP COOKIES
Ingredients:
1/4 pound (1 stick) margarine or butter, softened
1/4 cup pecan oil
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2-1/2 cups oats (quick or old fashioned, uncooked)
2 cups (12 ounces) semisweet chocolate chips
1 cup pecans
Directions:
Heat oven to 375 degrees F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk, pecan oil, and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. About 5 Dozen.
BEST FUDGEY PECAN BROWNIES
Ingredients:
1/2 cup pecan oil
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking powder
1/2 cup chopped pecans
Chocolate Pecan Frosting (recipe follows)
Pecan halves
Directions:
Heat oven to 350 degrees. Grease square pan, 8x8x2 or 9x9x2. In large mixing bowl, blend pecan oil, sugar and vanilla. Add eggs; using spoon, beat well. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in chopped pecans. Spread in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
Meanwhile, prepare Chocolate Pecan Frosting. Spread warm frosting over warm brownies. Garnish with pecan halves. Cool completely, cut into squares. Makes 16 brownies.
OLD-FASHIONED CHOCOLATE FUDGE
Ingredients:
2 cups sugar
2/3 cup milk
1/3 cup cocoa
2 tablespoons corn syrup
1/4 teaspoon salt
2 tablespoons pecan oil
1 teaspoon vanilla
1/2 to 1 cup chopped pecans
Directions:
Butter a 9x5x3-inch loaf pan. Combine sugar, milk, cocoa, corn syrup and salt in two-quart saucepan. Cook over medium heat, stirring constantly until chocolate and sugar are dissolved. Cook, stirring occasionally to 234 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water).
Remove from heat, add pecan oil. Cool mixture without stirring (bottom of pan will be lukewarm). Add vanilla, beat vigorously and continuously 5 to 10 minutes with wooden spoon until candy is thick and no longer glossy. Mixture will hold its shape when dropped from spoon.
Quickly stir in nuts, spread mixture evenly in buttered pan. Cool until firm. Cut into 1-inch squares. Makes 1 pound.
GRAHAM PECAN TOFFEE
Ingredients:
24 honey graham crackers
1 cup sugar
1/4 cup pecan oil
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup pecans, chopped
3 ounces semisweet chocolate, melted
Directions:
Place crackers on greased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan; set aside. In medium saucepan, over medium-high heat, heat sugar, pecan oil, water and salt, stirring constantly until mixture reaches 300 degrees F (hard-crack stage) or until small amount of mixture dropped into cold water separates into hard, brittle strands. Remove from heat; stir in baking soda. Immediately pour over crackers in pan, spreading evenly. Sprinkle with nuts; cool. Drizzle with melted chocolate. Let stand at room temperature to harden. Break into pieces; store in airtight container. Makes about 1 1/4 pounds.
EASY MICROWAVE PECAN BRITTLE
Ingredients:
1 cup pecans
1 cup sugar
1/2 cup light corn syrup
1 teaspoon pecan oil
1 teaspoon vanilla extract
1 teaspoon baking soda
Directions:
Combine sugar and corn syrup in 1 1/2 quart glass mixing bowl. Stirring well. Microwave on high for 4 minutes. Stir in pecans. Microwave on high 5 to 7 minutes, until lightly browned. Stir in pecan oil and vanilla. Microwave 1 more minute. Stir in soda. Pour mixture onto a lightly greased baking sheet. Cool. Break into pieces and store in airtight container. Makes about 3/4 pound.
Servings: 3
CHEWY PRALINES
Ingredients:
In a heavy 4-quart saucepan, heat:
1 cup pecan oil
1 lb. light brown sugar, firmly packed
1 cup light corn syrup
1 can sweetened condensed milk (14 oz.)
1/8 teaspoon salt
Directions:
Bring to a rolling boil (medium heat), stirring continuously until candy thermometer reaches 250 degrees (firm ball stage).Remove from heat; stir into mixture:rn1 teaspoon vanilla
2 – 4 cups pecans
Allow to cool for 10 minutes. Drop by tablespoon on lightly greased cookie sheet. When cooled, wrap individually in wax paper or plastic wrap. Yields 45 medium pralines. Total preparation time: 55 minutes. Freezes well.
TEXAS PECAN CHOCOLATE SHEET CAKE
Ingredients:
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup pecan oil
1/2 cup shortening (or use a total of 1 cup of pecan oil & omit shortening)
1 cup water
3 tablespoons cocoa
2 eggs, well beaten
1 teaspoon soda
1/2 cup buttermilk
1 teaspoon vanilla
CHOCOLATE FROSTING:
1/2 cup margarine
3 tablespoons cocoa
6 tablespoons milk
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla
Directions:
Put flour, sugar, salt and cinnamon in large bowl of mixer. In a saucepan, put pecan oil and shortening, water and cocoa. Bring to a boil and pour over flour mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Add to preceding mixture and beat well. Pour into prepared sheet pan, 15 1/2 x 10 1/2 inches, or 13×9 inches. Bake large pan at 350 for 20 minutes; small pan at 350 for 35-to 40 minutes. Start icing 5 minutes before cake is done.
CHOCOLATE FROSTING:
1/2 cup margarine
3 tablespoons cocoa
6 tablespoons milk
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla
Mix margarine, cocoa and milk in saucepan. Heat over low heat, but do not boil. Remove from heat. Add powdered sugar, vanilla and pecans. Mix well and put on cake as soon as removed from the oven. Cut cake into squares to serve. Makes 24 servings.
SUGAR-FREE APPLE CAKE
Ingredients:
1 cup self-rising flour
1/8 cup butter or margarine
1/4 cup pecan oil
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
5/8 cup chopped pecans
5/8 to 1 cup raisins
1 1/2 cups dessert apples, peeled, cored, and grated
3 eggs
4 tablespoons fresh pineapple juice
grated rind of 1 lime
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan. Place the flour in a bowl and mix well, then rub in the pecan oil and butter and stir in the cinnamon and nutmeg.
Stir in the pecans, raisins and apples. Add the grated lime rind, eggs and juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.
Bake at 350 degrees F (175 degrees C) for about 1 1/4 hours, or until the cake is well-risen and firm to the touch. Turn out and cool on wire rack.
SOUR CREAM POUND CAKE
Ingredients:
1/4 cup butter
1/2 cup pecan oil
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 oz. sour cream
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
2 teaspoons sugar
Directions:
Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Stir one third of the flour mixture into creamed mixture. Stir until blended. Add one-half the sour cream and blend. Repeat procedure, ending with dry ingredients. Pour one third of the batter into a greased bundt pan. Combine pecans, sugar and cinnamon. Sprinkle one third of mixture onto the batter. Repeat with remaining batter. Bake at 350 degrees F for 55 minutes. Cool one hour in pan. Invert.
PECAN CARAMEL CHEESECAKE
Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup pecan oil
1 14-oz. package caramels, unwrapped
1/2 cup plus 3 tablespoons half-and-half or coffee cream
1 cup chopped pecans, toasted
3 8-oz. packages cream cheese, softened
1 14-oz. can sweetened condensed milk
3 eggs
1 teaspoon vanilla extract
Pecan halves or pieces
Directions:
Preheat oven to 300 degrees F. Combine crumbs, sugar and pecan oil; press firmly on bottom of 9-inch springform pan. Reserve 10 caramels. In heavy saucepan, combine remaining caramels and 1/2 cup half-and-half. Over medium-low heat, cook and stir until melted and smooth. Stir in chopped pecans. Spread over prepared crust. Bake 15 minutes. Meanwhile in large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour into prepared pan. Bake 1 hour or until set (center will be slightly soft). Cool. In small saucepan, over low heat, cook and stir reserved caramels with remaining 3 tablespoons half-and-half until melted and smooth. Immediately spread over cake. Garnish with pecan halves. Chill thoroughly. Refrigerate leftovers.
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.