Recipes
Banana Bread with Spiced Rum Pecans and Cream Cheese Icing
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¾ cup sugar
½ cup vegetable oil
2 eggs
1 cup mashed ripe bananas (about 3)
1/3 cup sour cream
2 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon pumpkin spice
1 teaspoon baking soda
1 ½ cup all-purpose flour
Heat oven to 350F degrees. Grease 9x5 inch loaf pan or 3 mini loaf pans with nonstick spray, set aside.
In a Kitchenaid mixing bowl, attached with a whip, add sugar and oil. Then add eggs, banana, sour cream, vanilla and salt, blend well. Add spice, baking soda and flour, mix gently just to combine the ingredients, don’t over mix. Pour into prepared pans.
Bake for 55 minutes (35 minutes for mini loaves)
Pancakes with Spiced Rum Pecans
Maple Syrup
(feeds 4)
8 pancakes (follow the directions on the box)
3 tbsp butter
1 ¼ cup maple syrup
1 box Cane Land Spiced Rum Pecans
Prepare pancakes, set aside.
In the same skillet add butter and syrup and heat until bubbling. Remove from heat and add pecans.
Top sauce over pancakes
Praline Freeze with Spiced Rum Pecans
(serves 2)
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2 ½ cups Vanilla Ice Cream
1 cup ice
3 oz Praline Liquor
2 oz Three Roll Spiced Rum (Barreled Aged, if you can find it)
2 tbsp Cane Land Spiced Rum Pecans + 2 tbsp chopped pecans
In a blender, combine ice cream, ice, liquor and rum.
Once fully mixed, add 2 tbsp of pecans and blend, place in glasses.
Sprinkle chopped pecans on top of each drink and serve!
Pecan Crusted Goat Cheese Balls
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(serves 6)
4oz goat cheese, softened
4oz cream cheese, softened
2 tbsp fig preserve
5oz Spiced Rum Pecans, chopped
Combine cheeses and fig preserve in a mixing bowl. Chill for 30 minutes. Use a small scoop to make balls and roll in chopped pecans. Serve!
Pepper Jelly Vinaigrette & Pecan Salad
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(serves 6)
4 oz baby greens, prewashed
4 oz Hanley’s Pepper Jelly
5 oz Cane Land Spiced Rum Pecans
2 satsumas, peeled and chopped
4 oz Goat Cheese
Lightly toss greens in vinaigrette.
Serve on 6 plates or on a platter.
Top with goat cheese, satsuma & chopped pecans.