Looking at this picture, you may be thinking; What do these two things have in common? Actually the reason I put these together is because of their differences. The pecans use egg whites and the bread uses egg yolks. Put them together and you have got the whole egg.
Cinnamon Sugar Pecans
4 egg whites
1 cup sugar
1Tablespoon cinnamon
3 cups pecans
Preheat oven to 400 degrees Fahrenheit.
Whisk egg whites until bubbly. Whisk in the sugar and keep mixing until the sugar is dissolved and the mixture is fluffy. Mix in the cinnamon and pecans. Spread out on a jelly roll pan and bake 10-15 minutes. Scrape the pecans off the bottom of the pan as soon as you take it out of the oven. Let cool and transfer to a bowl to serve.
4 egg whites
1 cup sugar
1Tablespoon cinnamon
3 cups pecans
Preheat oven to 400 degrees Fahrenheit.
Whisk egg whites until bubbly. Whisk in the sugar and keep mixing until the sugar is dissolved and the mixture is fluffy. Mix in the cinnamon and pecans. Spread out on a jelly roll pan and bake 10-15 minutes. Scrape the pecans off the bottom of the pan as soon as you take it out of the oven. Let cool and transfer to a bowl to serve.
Fruit n' Seeds Bread
2 1/2 teaspoons active dry yeast
1/4 cup sugar
1/4 cup warm water
3/4 cup skim milk
1/4 cup butter, melted
1/2 cup canola oil
1 teaspoon salt
4 egg yolks, lightly beaten
3 1/2-4 cups flour
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup sunflower seeds, raw
1/4 cup pumpkin seeds, raw
In a large mixing bowl, combine yeast, sugar, and warm water. Set aside for 10 minutes. Combine the milk, butter, oil, and salt in a separate bowl. Add to the yeast mixture. Add the egg yolks and stir well. Add the flour in half cup increments, stirring well after each addition. Knead 5-10 minutes, until the dough is smooth and satiny. Knead in the cranberries, raisins, pumpkin seeds, and sunflower seeds. Put the dough back in the bowl, cover and let rise until doubled; about 1 hour. Beat down the dough for 1 minute, form into a round disk, make two shallow slits in the top, set on a jelly roll pan and let rise until doubled. Preheat oven to 375 degrees Fahrenheit. Bake for 30-40 minutes or until golden brown sounds hollow when tapped. Set on a rack to cool. Slice and serve.
2 1/2 teaspoons active dry yeast
1/4 cup sugar
1/4 cup warm water
3/4 cup skim milk
1/4 cup butter, melted
1/2 cup canola oil
1 teaspoon salt
4 egg yolks, lightly beaten
3 1/2-4 cups flour
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup sunflower seeds, raw
1/4 cup pumpkin seeds, raw
In a large mixing bowl, combine yeast, sugar, and warm water. Set aside for 10 minutes. Combine the milk, butter, oil, and salt in a separate bowl. Add to the yeast mixture. Add the egg yolks and stir well. Add the flour in half cup increments, stirring well after each addition. Knead 5-10 minutes, until the dough is smooth and satiny. Knead in the cranberries, raisins, pumpkin seeds, and sunflower seeds. Put the dough back in the bowl, cover and let rise until doubled; about 1 hour. Beat down the dough for 1 minute, form into a round disk, make two shallow slits in the top, set on a jelly roll pan and let rise until doubled. Preheat oven to 375 degrees Fahrenheit. Bake for 30-40 minutes or until golden brown sounds hollow when tapped. Set on a rack to cool. Slice and serve.