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Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans.  We consider ourselves quite lucky to be able to share it with you.    Lee Epting's Red Velvet Pecan Cupcakes Ingredients 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon...


When we saw this both delicious and beautiful salad on Gluten-Free Goddess, we couldn't help but try it.  It has the hallmarks of a perfect Winter salad.  Make sure to follow Karina Allrich (@gfgoddess) - her recipes are so flavorful and very inventive.     Karina's Quinoa Salad Recipe with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette Recipe originally published October 2010 by Karina Allrich, Gluten-Free Goddess Blog. Quinoa adds vegan protein and heft to simple green salads- perfect for lunch or a light supper. Use pears...


Squash Casserole with Chopped Pecans   The addition of chopped pecans and pecan meal give this traditional recipe a delicious nuttiness.  It's sure to be a recipe you return to. 1 lb. of fresh squash 1/2 stick of butter 1 tsp. sugar 1 egg 1/2 cup of mayonnaise 1/2 lb. of Schermer's chopped pecans salt and pepper to taste 1/2 cup of grated cheese (we use a sharp cheddar) 1/2 cup of bread crumbs 1/2 cup of pecan meal Cook squash until tender.  Drain well.  Add butter and mash.  Mix...


Schermer's Rosemary Pecan Cocktail Mix A super simple fall staple for entertaining or just good ol' snacking.  The aromatics will have your family flocking to the kitchen.  These pecans also make an perfect hostess gift. 2 Tbsp. butter, softened 1 1/2 tsp. crumbled fresh rosemary 1 1/2 tsp. kosher salt 1/4 to 1/2 tsp. of cayenne 2 cups of Schermer Pecan halves Mix together the butter, rosemary, salt, cayenne and pecan halves.  Pour into a shallow pan, spreading nuts in a single layer.  Roast until richly browned in a moderate...


  We love mayo and this one is light and tasty! Make sure all ingredients are at room temperature.  1 egg 2 tbsp lemon juice 1/2 tsp dry mustard 1/2 tsp salt 1/4 c + 1 c Schermer Pecan Oil   Blend first 4 ingredients + 1/4 c Pecan Oil for 20 seconds. Add 1c Pecan Oil ever-so-slowly.   


Schermer's Tomato Pecan Cheese Log A recipe from our Schermer Family cookbook, this flavorful cheese log is pretty enough for a cocktail party but a crowd pleaser at any event from post-hunt picnic to tailgating. Tomato Cheese Log 1 cup of drained canned whole tomoatoes 1 (8oz) pkg. of cream cheese, softened 8 oz Cheddar cheese, grated (2 cups) 1/2 cup of butter, softened 1/2 cup of chopped onion 2 cloves of garlic, crushed 1 teaspoon of salt 8 oz chopped Schermer pecans 1/8 to 1/4 teaspoon cayenne fresh chopped...


For the Crust: 1 cup unbleached all-purpose flour 1/3 cup packed light brown sugar 1/4 cup toasted pecans, chopped coarse 1 teaspoon salt 1/4 teaspoon baking powder 6 tablespoons cold unsalted butter, cut into ½-inch pieces For the Pecan Filling: 1/2 cup packed light brown sugar 1/3 cup light corn syrup 4 tablespoons unsalted butter (½ stick), melted 1 tablespoon bourbon or dark rum 2 teaspoons vanilla extract 1/2  teaspoon salt 1 large egg, lightly beaten 2 cups toasted pecans, chopped coarse Directions: Adjust oven rack to middle position and...


Sweet Potatoes with Pecans and Goat Cheese   1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins4 tablespoons olive oil, divided1/4 cup toasted and cooled pecan halves2 tiny or 1 small shallot2 stalks celery2 tablespoons flat-leaf parsley1 tablespoon dried cranberries or cherries (optional)2 ounces firmish goat cheeseSalt and freshly ground black pepper2 teaspoons red wine vinegar1/2 teaspoon smooth Dijon mustard Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the...


  Mystery Pecan Pie 1 pkg (8 oz) cream cheese, softened 1/3 cup sugar 1/4 tsp salt 1 tsp vanilla 1 egg 3 eggs 1/4 cup sugar 1 cup corn syrup 1 tsp vanilla 1 1/4 cups chopped Schermer Pecans 1 - 9 in deep dish unbaked-frozen pie crust Heat oven to 375 degrees F. In small bowl with electic mixer, beat cream cheese, 1/3 cup sugar, the salt, 1tsp vanilla and 1 of the egg on low speed until smooth and well blended; set aside. In another small bowl...