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Edemame Salad - Bev Levinson

2 bags shredded broccoli slaw
2 packets ramen noodles
1 pack frozen edamame (shelled)
1 cup sunflower seeds
1 cup scallions
3/4 cup canola oil
1/2 cups sugar
1/3 cup rice vinegar

Mix first 5 ingredients together in salad bowl. Blend next 3 ingredients, along with the packets of dried flavoring from ramen noodles. Toss and chill.

Sweet and Spicy Roasted Pecans

2 cups shelled pecan halves
1 teaspoon cinnamon
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon ground ginger
1 teaspoon salt
3 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar

  1. Preheat oven to 400ºF. Spread pecans on baking sheet in a single layer. Roast for 10 minutes, shaking pan occasionally, until nuts are fragrant and light golden brown.

  2. While nuts are roasting, combine cinnamon, chili powder, cumin, cayenne, ginger and salt in a small bowl.

  3. Remove nuts from oven and place in a bowl. Toss with melted butter, brown sugar and spice mix while nuts are still hot, combining evenly. Let cool and serve.


Grease loaf pans - 350 degree oven. (Recipe fills three small or two large loaf pans.) 4 eggs
1 cup Wesson oil
2 cups pumpkin (1- 15 oz. can)
2/3 cup water
3 cups sugar
2 1/2 cups + 1 T flour
1 1/2 tsp. salt (I usually use less salt)
2 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1 cup chopped nuts
First beat eggs - add oil, pumpkin and water - then sugar and dry ingredients and mix thoroughly. Add nuts.
Divide into the loaf pans.

Bake 1 1/4 hr.. but as batter rises, (the first 10 min.) sprinkle mixture of 1/2 cup sugar + 1 tsp. cinnamon on top. (Use the amount of sugar and cinnamon you wish and save the rest for next time.) Then sprinkle a few nuts on top for decoration and put back for 1 more hour. (I usually bake less time - so you really have to test for doneness with a toothpick.)

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