The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

Powered by Blogger

Wednesday, November 29, 2006

Stay away from my brownies and cookies!

Among our many leftovers from Thanksgiving weekend are 2 large bags of pecans. We bought them from my mother-in-law for her chorus fundraiser. While I am obsessed with baking, I am just as obsessed with keeping nuts out of my baked goods. Nothing pains me more than biting into a seemingly pristine chocolate chip cookie, only to find NUTS. But I do like snacking on them, so I think I'm going to try this recipe (modified a bit from recipecottage.com):

Sugar-coated pecans

1 tablespoon egg whites
1/2 teaspoon vanilla
2 cups pecan halves purchased from your mother-in-law
1/4 cup sugar (I'm going to use Splenda)
2 teaspoons ground cinnamon

Preheat oven to 300 degrees. In a large bowl, beat egg whites until foamy. Add vanilla and stir. Toss pecans in the egg white mixture, then sprinkle the coated nuts with sugar and cinnamon. Spread in a single layer on a baking sheet and bake for 30 minutes or until the pecans are browned. Remove from cookie sheet and cool on waxed paper.


at 6:10 PM Blogger Byron McCauley said...

Amy, it's a shame how good these pecans are.

Almost as good as my friend, Chelsea's, spicy pecans. She uses lots of butter and brown sugar.


Post a Comment*

Links to this post:

Create a Link

* Our online blogs currently are hosted and operated by a third party, namely, Blogger.com. You are now leaving the Cincinnati.Com website and will be linked to Blogger.com's registration page. The Blogger.com site and its associated services are not controlled by Cincinnati.Com and different terms of use and privacy policy will apply to your use of the Blogger.com site and services.

By proceeding and/or registering with Blogger.com you agree and understand that Cincinnati.Com is not responsible for the Blogger.com site you are about to access or for any service you may use while on the Blogger.com site. << Home

Jim Borgman
Today at the Forum
Paul Daugherty
Politics Extra
N. Ky. Politics
Pop culture review
Who's News
Roller Derby Diva
CinStages Buzz....
The Foodie Report
Classical music
John Fay's Reds Insider
High school sports
UC Sports
CiN Weekly staff