ALL ABOUT GEORGIA PECANS
The Georgia Pecan Commission in Atlanta, Georgia is made up of pecan growers and was founded in 1995. The growers of pecans want to promote their delicious product to consumers by providing you with the latest health information regarding pecans, along with suggestions and recipes for eating pecans. www.georgiapecans.org
Editor's Note: As with any information regarding your health, this information should be discussed with your health professional before adopting it into your lifestyle.
Q. How can Georgia pecans help in lowering LDL (bad) cholesterol levels?
A. Recent scientific research suggests that pecans have positive efforts on LDL cholesterol levels. In a study published in the March 2000 edition of the Journal of the American Dietetic Association, subjects who ate just 3/4 cup a day of pecans saw their LDL levels drop by ten percent n just six weeks. Pecans are naturally high in monounsaturated fat and are also a good source of dietary fiber, vitamin E, copper and magnesium.
Ways to add sweet Georgia pecans to your diet:
Breakfast
- Add pecans to your favorite bread or muffin batter before baking
- Top pancakes or waffles with toasted pecans
- Sprinkle pecans on oatmeal
Lunch
- Add crunch to a regular chicken salad by including toasted pecans
- Toss some toasted pecans on your favorite mixed green salad
- Fresh summertime basil pesto calls out for using pecans instead of pine nuts
Dinner
- Encrust chicken, fish or pork in chopped pecans and breadcrumbs before roasting
- Toasted pecans add richness to a yellow tomato and mango salsa served on grilled grouper
Snack
For a delicious snack, toast pecans in a 300 degree F oven for approximately 10 - 15 minutes or until pecans become lightly toasted. Toss with a mixture of brown sugar, salt, melted butter, chopped fresh rosemary and thyme and a pinch of cayenne pepper.
Storing Pecans
Georgia pecans are perishable and must be stored properly. Shelled and unshelled pecans can be kept in airtight containers in the refrigerator for up to nine months or in a freezer for up to two years.
| Georgia Pecan Oatmeal Cookies |
 |
| ½ cup | sugar |
| 1 cup | brown sugar, packed |
| ¼ cup | butter |
| 2 | egg whites |
| ¾ cup | skim milk |
| ½ cup | applesauce, unsweetened |
| 2 teaspoons | vanilla extract |
| 3 cups | all purpose flour |
| 1 cup | oatmeal |
| 2 teaspoons | baking soda |
| ½ teaspoon | salt |
| 1 teaspoon | cinnamon |
| 1/2 teaspoon | nutmeg |
| 1 cup | raisins |
| 1½ cups | Georgia pecans, chopped |
Preheat oven to 375 degrees F.
In a large bowl, cream sugars and butter with mixer until light and fluffy. Add egg white, one at a time, mixing well. Add milk, applesauce and vanilla. In a separate bowl, mix flour, oats, baking soda, salt, cinnamon and nutmeg.
Add flour mixture to creamed mixture. Blend well. Fold in the raisins and pecans. Spoon dough by tablespoon onto a cookie sheet coated with a non-stick spray or parchment paper. Bake at 375 degrees for 9 to 10 minutes or until light brown. Yield: 4 dozen cookies
Copyright © 2006 Ann Hall Every, CCP
