Oliver Pecan

San Saba Pecan Brownies

2009-12-08T09:46:00.000-08:00

Makes 2 dozen

1 1/2 cups butter
5 (1 oz.) squares unsweetened chocolate
2 1/2 cups sugar
6 lg. eggs
2 cups all purpose flour
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. chocolate morsels
1 cup toasted Oliver Pecan Pieces
Confectioners' Sugar (optional)

Preheat oven to 350. Line a 13x9x2 inch baking pan with heavy duty aluminum foil; lightly grease foil.

In a medium microwave safe bowl, combine butter and unsweetened chocolate. Microwave at high in 30 second intervals, stirring after each, until butter and chocolate are melted and smooth, about 2 minutes total. Set aside to cool.

In a large bowl, beat sugar and eggs at high speed with an electric mixer until fluffy. Gradually beat in flour and salt.

Add melted butter mixture, stirring well. Stir in vanilla, chocolate morsels, and pecans. Pour into prepared pan. Bake 35-38 minutes, or until center is firm. Once cool, lift brownies from pan using foil as handles. Dust with confectioners' sugar if desired.

CHILE CHEESE LOGS

2009-11-24T12:35:00.000-08:00

Makes 12 appetizer servings
Prep: 25 min., chill: 2hrs.

2 (8 oz.) packages light cream cheese, softened
1 cup shredded cheddar cheese
3 green onions, finely chopped
3 canned chipotle peppers in adobo sauce
1 tsp. adobo sauce from can
1/2 tsp. creole seasoning (we use slap ya mama)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. Worcestershire sauce
1/8 tsp. hot sauce
1/2 cup Oliver Pecan Midget pieces, toasted
1/3 cup chopped fresh cilantro
assorted crackers

Process first 10 ingredients in a food processor until smooth, stopping to scrape down sides. Divide cheese mixture into 2 equal portions; shape each portion into an 8 inch log.

Combine pecans and cilantro. Roll cheese logs evenly in pecan mixture; wrap in plastic wrap. Cover and chill at least 2 hours. Serve with assorted crackers.

ANOTHER FRIDAY

2009-11-20T08:06:00.000-08:00

Cold front hit today along with about an inch of rain. Harvest will stop til about Monday. Thanksgiving coming up and lots of people stocking up on pecans, candy and pies. A day off on Thursday will be nice.

Friday night football again. We won last week and face Cisco the no. 8 team in the state. It will be good cold football weather tonight. Last week the stadium was packed with about 3,000 people in our stands, which is pretty good when we only have 2,600 population. Another large crowd tonight expected, it will be standing room only. I love small town friday night football.

Busy week here, not only pecan harvest, but we also have a huge high school basketball tournament going on with 20 teams. So, we have 1 playoff football game and my daughter has 5 basketball games in 5 days. Town is hopping, every hotel is full, restaurants are packed, deer hunters are still here, it is great time for San Saba right now.

CHEESECAKE PRALINE SQUARES

2009-11-17T07:12:00.000-08:00

2 1/2 cups all purpose flour
1 cup butter, melted
2/3 cup Oliver Pecan Midget Pieces
2 tbl. confectioners' sugar

FILLING:
3 packages (8 oz. ea.) cream cheese, softened
2/3 cup sugar
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla extract
1/2 tsp. grated lemon peel
4 eggs, lightly beaten

TOPPING:
1 cup packed brown sugar
1 cup heavy whipping cream
1 cup Oliver Pecan Pieces
1 1/2 tsp. vanilla extact

In a bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13 in. x 9 in. x 2 in. baking dish. Bake at 350 for 20-24 miniuts or until lightly browned. Cool on a wire rack.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon peel. Add eggs; beat on low speed just until combined. Pour over crust. bake at 350 for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.

In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight.

Cut into squares.
Yield: 15 servings

Another Friday

2009-11-13T09:57:00.000-08:00

We had some Pawnee and Desirables come in today, we are very lucky to get them. This crop is disapperaring quickly. Lots of trees shed the pecans due to the stress of the drought. What looked like a limb breaker crop in some areas has now become a very light crop. The life of agriculture. There is no need to ever go to Vegas, we gamble enough everyday.

Another short day for me today, we have a playoff game tonight in Early against the Wall Hawks. There will be between 5-6,000 people a the game tonight, got to get there early to get a seat. Every friday morning we meet for coffee with the head coach from 6:30 - 8:30 and talk football and about everything else that happens in a small town. We solve lots of lifes problems on Fridays. I wouldn't trade small town life for anything. We will get back to pecan mode tomorrow.
Wish us luck tonight, GO DILLOS.

CHOCOLATE COCONUT BALLS

2009-11-10T07:16:00.000-08:00

Prep Time: 25 minutes
Makes 4 dozen balls

1 (14 oz.) can sweetened condensed milk (not evaporated)
1 (14 oz.) package flake coconut
1 cup finely chopped Oliver Pecans, toasted (midget size works best)
1 cup fresh bread crumbs
1 cup (6 oz.) miniature semisweet chocolate chips
3 cups (18 oz.) semisweet chocolate chips
2 tbls. shortening

1. In large bowl, stir together sweetened condensed milk, coconut, pecans, bread crumbs and miniture chocolate chips; let stand at room temperature 30 minutes.

2. Shape mixture with greased hands into 1 inch balls. (Mixture will be moist) Place on wax paper; cover with wax paper and let stand 8 hours.

3. Melt chocolate chips and shortening in a large saucepan. Spoon chocolate mixture evenly over coconut balls, covering top and sides completely and allowing excess to drip. Place on wax paper and chill until firm. Store leftovers covered in refrigerator.

DEER SEASON

2009-11-06T11:55:00.000-08:00

Deer Season, has started. It is great for our economy. The town is filled today with hunters from all over Texas and Louisiana and while they are here they have to get pecans, candy, etc. for the camp site and then when they go home they have to stock up with pecans for their wives. Hard to drive thru town with as many people that are here today, we actually have traffic jams at times, which is unheard of in a town of 2,800. We love the hunters and what they bring to our community.
I have to skip out early today to go to the football pep rally, sons a senior and starting tailback, we are 7-2 (8-2 after tonight hopefully) and going to the playoffs. Luckily, we have some great employees that take care of the business so I can attend my kids events. Wish us luck, GO DILLOS. (yes, we are the Armadillos)

COWBOY COOKIES

2009-11-03T10:11:00.001-08:00

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 cups all purpose flour
2 cups old fashioned oats
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 cup chocolate chips
1 cup Oliver's Pecan Pieces
1 tsp. vanilla

Cream shortening with sugars. Add eggs and beat well. Add flour, oats, soda, salt and baking powder; mix enough to blend; and mix in chocolate chips, pecans and vanilla.

Drop spoonsfuls onto cookie sheet and bake for 15 minuts at 350. Makes 48 cookies.

Catalog

2009-11-02T12:22:00.000-08:00

We started sending our new Harvest 2009 catalog today. We have all of our usual great pecans, chocolates, candies and gift items. New to us this year are our smoked meats. We have Mesquite Smoked Beef Brisket, Honey Glazed Spiral Sliced Ham, Pork Tenderloin and Beef Tenderloin. They are available thru our catalog, website and in our store.

Seven Layer Magic Cookie Bars

2009-10-27T07:19:00.000-07:00

Prep time: 10 minutes
Makes 2-3 dozen bars

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14 oz.) can Sweetened Condensed Milk (not evaported milk)
1 cup semisweet chocolate chips
1 cup butterscotch flavored chips
1 1/3 cups flaked coconut
1 cup Oliver Pecan Pieces

1. Preheat oven to 350 degrees (325 for glass baking pan). In small bowl, combine graham creacker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9 inch baking pan.

2. Pour condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

3. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

Storing Pecans

2009-10-21T13:12:00.000-07:00

Pecans retain their freshness, flavor and nutrients with proper storage. Store pecans in airtight containers or freezer bags and you will have delicious treats all year. Storing pecans at room temperature in not recommended.

Refrigerator Inshell Shelled Cracked
40 degrees 9-18 months 6 months 6 months

Freezer
0 degrees 2 years 2 years 1 year+

You do not have to let pecans thaw, when taking them out of the freezer, to use in a recipe.

Jalapeno Pecan Balls

2009-10-20T13:40:00.000-07:00

8 oz. cream cheese, softened
3 tbls. jalapeno jelly
1/2 cup very finely chopped Oliver Pecans (midget size works best)

Mix together well the cream cheese and jelly. Chill. Form into balls. Roll in finely chopped pecans to coat.

Savannah Cheesecake Cookies

2009-10-20T08:14:00.000-07:00

Prep time 10 minutes
Cook time 35 minutes
Yield: 25 squares

Crust:
1 cup all purpose flour
1/4 cup packed light brown sugar
1 cup chopped Oliver's Pecans
1 stick butter

Filling:
2 (8- oz.) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla extract
Fresh berries for garnish

Preheat oven to 350 degrees F.

Combine flour, brown sugar, pecans and butter in bowl. Press dough into an ungreased 13 x 9 x 2 inch pan. Bake for 12-15 minutes or until lightly browned.

For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries if desired.

Hot Squeeze Sweet Heat Chipotle Sauce

2009-10-14T08:32:00.000-07:00

We found a great new product and have brought it into our stores, Hot Squeeze Sweet Heat Chipotle Sauce. We fell in love with this sauce because of its taste of course and that there are so many uses for it. We did not have time to get it in our catalog, we will add it to the website soon. If you can't wait, call us at 800-657-9291 and place an order, it is only $6.95 and ask for the 30 days of Hot Squeeze pamphlet that lists all the uses for it.

Some uses:
Use on everything you grill
Add to your favorite soup or chili
Pour over cream cheese and serve with crackers
Saute vegetables
Marinate shrimp
Whip with softened butter and use on corn on the cob and steamed vegetables.
Chicken wings
Ground beef for burgers
Salmon Glaze
Glaze pecans in the oven.

Won Ton Chicken Pecan Salad

2009-10-13T12:38:00.000-07:00

Makes 6 main dish servings
Prep time: 30 minutes

12 cups iceberg lettuce, chopped
1 cup Oliver's Pecan Pieces
6 green onions, chopped
7 wonton wrappers
12 oz. chicken breast, boiled
2 tbl. sugar
3 tbl. cider vinegar
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. canola oil

Toast pecans on a cookie sheet in a 375º oven for 305 minutes. Let cool. Bake wonton wrappers on a cookie sheet in a 375º oven until lightly browned. Let cool and break into pieces.

Dressing: Heat sugar,vinegar, salt and pepper over low heat until sugar dissolves. Let cool, then add oil. Combine lettuce, pecans and chopped green onions. Toss; add wontons, dressing and serve.

Coconut Pecan Shrimp

2009-10-08T06:44:00.001-07:00

1 lb. of jumbo shrimp
1 egg
2 tbs. water
1 cup flaked coconut
1 cup Oliver's pecan meal

Dipping Sauce
1 cup plum jam
1/2 cup sweet and sour sauce
3/4 cup pineapple juice
1/2 cup sugar
1/4 cup cream of coconut
1 cup of finely chopped pecans (Oliver's midget pieces work great)

Take cleaned and shelled shrimp and dip in a egg wash (beaten egg combined with water) roll in pecan meal and then in coconut flakes. Place on jellyroll pan and spray top with cooking spray. Bake at 350 until golden brown.
Cooking time: About 45 minutes

Olive Pecan Spread

2009-10-06T06:27:00.000-07:00

1 (8 oz.) package cream cheese, regular or reduced fat. Softened
1/2 cup mayonnaise
1/2 cup chopped Oliver's pecans
1/2 cup chopped green olives
2 tablespoons olive juice
Ground black pepper to taste

In a bowl combine all ingredients and mix well. Serve on crackers, bread, celery or a tortilla (rolled up and sliced)

For variations, cosider 1/2 cup of chopped cooked bacon, chopped celery and/or green onions.

Heart Healthy

2009-10-05T13:41:00.000-07:00

The Harvard Heart Letter reported that in a long term study of 26,000 people who consumed tree nuts (pecans) frequently (at least 5 times per week) had roughly half the risk of a heart attack or a coronary death as those who rarely ate them. People who ate a portion of nuts even once a week had about 25% lower risk of heart disease than those who didn't.

To keep pecans fresh year round place them in a freezer (they will stay good for 2 years) or in the refrigerator for 6 months. When you take the pecans out of the freezer you do not have to let them thaw.

How good are pecans for you?

2009-09-30T08:47:00.000-07:00

*90% of the fats in pecans are unsaturated.
*A serving of pecans (1 oz.) provides about 25% more oleic acid than a table spoon of olive oil.
*Pecans are cholesterol free, sodium free, fiber rich
*Valuable plant protein source.
*Concentrated amounts of natural plant sterols, touted for their cholesterol-lowering ability.
*Excellent source of gamma tocopherol, an inportant type of vitamen E.
*Nuts are recommended by the American Heart Association and U.S. Dietary Guidelines as a desirable source of heart healthy unsaturated fat.
*Pecans can double the cholesterol-lowering effectiveness of a tradional heart-healthy diet.
*Pecans raise Vitamen E levels.
*Pecans increase fiber and nutrient intake.
*Pecans are a concentrated source of natural plant sterols.

EAT PECANS MILLIONS OF SATISFIED SQUIRRELS DO !

New Crop Pecans

2009-09-28T07:43:00.000-07:00

We received our first new crop pecans today. The Pawnee is the first pecan available each year. This batch is really good, only 48 nuts per lb. and 57% kernal. The Pawnee is really easy to shell. We will start shelling these tomorrow, so we will have some available by Friday.

Welcome

2009-09-27T16:43:00.000-07:00

This is the first of many blogs to keep everyone up to date on the pecan season. We will let you know of new products, what pecans are available, what varieties are good, what new services we offer, new recipes, nutrional information and more.