Pecan Butter Crunch November Fest 2010

Pecan Butter Crunch (Recipe from LeAnn Goettel)

2 cups sugar
1 cup light corn syrup
1/2 cup hot water
1 tablespoon butter
2 cups pecans, chopped lightly
1 teaspoon vanilla
2 heaping teaspoon baking soda

Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continually and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly onto a large buttered surface (a Silpat works great on a cookie sheet) and quickly spread with a spatula to even the candy. Be careful not overspread mixture. When mixture has cooled and hardened, break into pieces. Store in airtight container. Remember, it is not wise to make candy on a high humidity day.

Fall Salad from November Fest 2010

Fall Salad (recipe from LeAnn Goettel)

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceburg lettuce
3 large Granny Smith apples, chopped
1 red onion, thinly sliced
1 cup pecans, toasted and chopped
1 cup dried cranberries
Blue cheese crumbles
Pecan brittle for garnish

Dressing:

1 red onion
1/4 cup sugar
2 teaspoons dry mustard
1/2 cup red wine vinegar
1 cup canola oil

Wash and pat dry lettuce and break into bite-sized pieces into a large bowl. Add apples, onion, pecan pieces and cranberries. Toss with dressing (don't overdress it.) Serve with blue cheese crumbles and piece of pecan brittle.

To make dressing: quarter onion and put in blender along with sugar, mustard and red wine vinegar. Blend and slowly add canola oil until well mixed.