MEG’s Maple-icious Pecans

Maple Pecans

Ingredients:

1 lb unsalted pecan halves (BJ’s sells them in 1 1/2 lb bags)

3 T unsalted butter

4 T real maple syrup (Grade A, Dark Amber). Do NOT substitute.

1 tsp dark brown sugar (packed)

2 tsp light brown sugar (packed)

1 tsp pumpkin pie spice

½ tsp vanilla extract

½ tsp Triple Sec or other orange flavored liqueur

½ tsp sea salt

¼ to ½ tsp Cayenne pepper (depends on level of spiciness you like)

½ tsp crushed red pepper

½ tsp dried rosemary

1 tsp fresh finely chopped rosemary

½ tsp dried thyme

1 tsp fresh finely chopped thyme

1 tsp freshly grated orange zest

Preheat oven to 375 degrees.

While oven is preheating, put nuts in large mixing bowl.

Melt butter on low heat. Add brown sugars and maple syrup. Stir until blended.

Remove from burner and add Triple Sec and vanilla. Pour mixture over nuts and toss until nuts are thoroughly coated.

In small bowl, mix pumpkin pie spice, salt, cayenne and crushed red peppers together and sprinkle over nuts. Toss until thoroughly coated.

Sprinkle herbs (dried and fresh rosemary and thyme) and orange zest over nuts and toss until coated.

Cover baking sheet(s) with parchment paper.

Distribute nuts evenly over parchment paper so that there is a single layer of nuts. Make sure nuts are not piled on top of each other and have a little space.

Bake at 375 for 10-12 minutes or until nuts are bubbling and lightly browned. If necessary, you can use a spatula to stir or move the nuts around a little during the baking process. DO NOT BURN THE NUTS!

I have granite counter tops, so I leave the nuts on the parchment paper and slide the entire sheet onto the counter top to cool for at least 30-45 minutes. Once completely cooled, remove nuts from parchment paper and store in airtight container using wax paper between layers. Can be stored for several days.

Eagle asks “What do you know about Memorial Day?”

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Do you know how Memorial Day came to be? And did you know that it wasn’t always called Memorial Day? Eagle invites you to click the painting and find out more about this special day of remembrance honoring those who gave the ultimate sacrifice for our country.  And we’ve also included a recipe that’s perfect for your holiday celebration!

Agents – Join Eagle for FREE lunch on May 22nd!

Free Lunch this way

Your CE deadline is fast approaching! All CT agents need to complete their Continuing Education courses by May 31st to fulfill licensing requirements. Eagle Home Inspections wants to help! For all attendees at the North Haven office classes on May 22nd, join Mary Ellen and Ron for some lunch and laughter. Click the corkboard for more details. Hope we see you there!!

An old-fashioned Mother’s Day treat!

 

Sour Cream Coffee Cake

Mom’s Sour Cream Coffee Cake

Preheat oven to 350 degrees.

Cake:

¼ lb butter (one stick)

1 Cup sugar

2 eggs (I use extra large)

1 Cup (1/2 pint) sour cream

1 tsp vanilla

2 Cups flour

1 tsp baking powder

1 tsp baking soda

Topping:

¼ Cup sugar

1 tsp cinnamon

½ Cup chopped walnuts

Note: If you like a chocolate flavor in your swirl, simply add a teaspoon of cocoa powder to the cinnamon mixture.

Cream together butter and sugar. Add eggs, then sour cream and vanilla.

Sift together flour, baking powder and baking soda. Add these to the wet mixture and blend until smooth.

Grease a tube or bundt pan. I use butter, but you can also use an oil spray.

Mix the chopped nuts, cinnamon and sugar in a bowl. Sprinkle 1/3 of the topping mixture on the bottom of the pan. Add ½ of the batter. Sprinkle another 1/3 of the topping onto the batter in the pan. Add the remainder of the batter to the pan, then sprinkle remaining topping over that.

Bake for 40 minutes.

Eagle rewards OUR HEROES!

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If you are active or retired military, a first responder or a teacher, then you’re an everyday Hero! This is a wonderful program that Eagle is now participating in. It’s designed to help these Heroes get discounts on services related to the buying or selling of a home. Click above for more information!