HARVEST APPLE CAKE
Ingredients:
2 cups coarsely grated apples
1 cup sugar
1 egg
1/8 cup pecan oil
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup pecans
1 teaspoon vanilla
Directions:
Combine apples and sugar in a bowl. Beat egg and oil together and add to apples. Combine dry ingredients and add to apple mixture. Mix well. Stir in pecans and vanilla. Pour batter into a greased 8-inch square baking pan and cook in a 350 degree F oven for 40 to 45 minutes. Serve with ice cream or vanilla sauce. YIELD: 8 servings.
SOUTHERN CRESCENTS
Ingredients:
1/2 cup pecan oil
1/2 cup butter or margarine
8 ounces cream cheese, softened
2 cups flour
One-fourth teaspoon salt
Three-fourths cup finely chopped pecans
1 teaspoon nutmeg
One and one-half teaspoons cinnamon
Directions:
Preheat oven to 350 degrees. Combine butter, pecan oil, and cream cheese. Mix until well blended. Combine flour and salt. Add to cheese mixture and mix well. Roll dough into eight balls and wrap each in plastic wrap. Chill at least two hours. Roll each chilled ball into an eight-inch circle on lightly floured wax paper or countertop. Cut into eight wedges. Combine pecans, sugar, nutmeg and cinnamon. Sprinkle one-fourth teaspoon of spice/nut mixture over each wedge. Starting at wide edge of dough, roll up each wedge. Shape ends toward each other forming a crescent. Place point side down on ungreased cookie sheet. Bake for 12 minutes or until golden brown. Makes 64 crescents.
PEPPY PECAN BREAD
Ingredients:
1/2 cup warm water
2 packages dry yeast
1 3/4 cup lukewarm milk
3 tablespoons sugar
2 tablespoons pecan oil
1 tablespoon salt
7 to 7 1/2 cups flour
1 bell pepper, diced
1/2 cup pimento
1/2 cup chopped onion
2 cups grated cheese
3/4 cup chopped pecans
Directions:
Dissolve 2 packages yeast in 1/2 cup warm water. Mix milk, sugar, salt and shortening well. Add yeast. Add half the flour and mix well. Add the remaining flour a little at a time, mixing well after each addition. Add peppers, pimento, onions, cheese and pecans. Work in only enough flour to make handling easy. Knead until smooth. Place in a clean greased bowl. Let rise until double in bulk. Knead again for about 5 minutes. Divide dough into two equal parts. Shape into a loaf. Place in well-greased loaf pan. Bake at 350 degrees F for about 20-25 minutes, until nicely brown. Remove from oven and grease loaves with pecan oil. Delicious with barbecued meats or any kind of sandwiches.
MEXICAN PECAN CORN BREAD
Ingredients:
4 large eggs
16 ounces sour cream
1/2 cup pecan oil
16 ounces cream style corn
3 cups yellow cornmeal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup green bell peppers, chopped
3 jalapeno peppers, seeded and chopped
2 cups sharp cheddar cheese, shredded
2 cups Texas pecans, chopped
Directions:
Beat eggs and mix with sour cream, pecan oil and corn. Combine cornmeal, baking powder, baking soda, salt, bell peppers, jalapeno peppers, cheese and pecans. Stir to mix. Add to creamed mixture and blend until well-combined. Pour half of batter into each of two 9×5 inch loaf pans. Bake in 350 degree oven about 50 minutes until tested done.
CHERRY BLOSSOMS
Prepared the night before, breakfast rolls have never been easier.
Ingredients:
2/3 cup sifted confectioners’ sugar
1/4 cup milk
1 cup dried tart cherries, divided
1/4 cup coarsely chopped pecans
1 loaf (14 to 16 ounces) frozen white bread dough, thawed
2 tablespoons pecan oil
1/4 cup brown sugar
1-1/2 teaspoons ground cinnamon
Directions:
In a small mixing bowl, combine confectioners’ sugar and milk; mix well. Pour mixture into a 9-inch deep-dish pie pan. Sprinkle 1/2 cup of the cherries and pecans evenly over sugar mixture.
On a lightly floured surface, roll bread dough into a 12×8-inch rectangle; brush with pecan oil. In a small mixing bowl, combine brown sugar and cinnamon; sprinkle over dough. Top with remaining 1/2 cup cherries. Roll up rectangle, jelly-roll style, starting from a long; pinch to seal edges. With a sharp knife, cut roll into 12 slices.
Place slices, cut-side down, on top of mixture in pan. Let rise, covered, in a warm place 30 minutes, or until nearly double. (Or, cover with waxed paper, then with plastic wrap. Refrigerate 2 to 24 hours. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.)
Bake, uncovered, in a preheated 375-degree oven 20 to 25 minutes for rolls and 25 to 30 minutes for chilled rolls, or until golden brown. If necessary, cover rolls with foil the last 10 minutes to prevent over browning. Let cool in pan 1 to 2 minutes. Invert onto a serving platter. Serve warm.
PECAN MUFFINS
A not-too-sweet muffin that can be used in place of corn muffins. Delicious!
Photo:
Ingredients:
1 1/2 cups self rising flour
1 cup chopped pecans
1/2 cup brown sugar
1 egg
3/4 cup milk
1/4 cup pecan oil
1 teaspoon vanilla
Directions:
Combine flour, pecans and brown sugar in a mixing bowl; set aside. Mix together egg, milk, pecan oil and vanilla; add all at once to flour mixture. Stir only until dry ingredients are moistened. Spoon into greased muffin pan, filling 2/3 full. Bake at 400 degrees F for 15 minutes or until golden brown. YIELD: 10 muffins.
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.