As
a food source, pecans are a natural choice for preagricultural society. They
can provide two to five times more calories per unit weight than wild game, and
require no preparation. As a wild forage, the fruit of the previous growing
season is commonly still edible when found on the ground. Hollow tree trunks,
found in abundance in pecan stands, offer ideal storage of pecans by humans and
squirrels alike.
Pecans
first became known to Europeans in the 16th century. The first Europeans to
come into contact with pecans were Spanish explorers in what is now Mexico,
Texas, and Louisiana. The genus Carya
does not exist in the Old World. Because of their familiarity with the genus Juglans, these early explorers
referred to the nuts as Nogales
and Nueces, the Spanish terms
for "walnut trees" and "fruit of the walnut." They noted
the particularly thin shell and acorn-like shape of the fruit, indicating they
were indeed referring to pecans The
Spaniards brought the pecan into Europe, Asia, and Africa beginning in the 16th
century. In 1792, William Bartram reported in his botanical book, Travels,
a nut tree, Juglans exalata
that some botanists today argue was the American pecan tree, but others argue
was hickory, Carya ovata. Pecan
trees are native to the United States, and writing about the pecan tree goes
back to the nation's founders. Thomas Jefferson planted pecan trees, Carya illinoinensis (Illinois nuts),
in his nut orchard at his home, Monticello, in Virginia. George Washington
reported in his journal that Thomas Jefferson gave him "Illinois
nuts", pecans, which George Washington then grew at Mount Vernon, his
Virginia home.
The
pecan cupcakes are perfect any time of the year.
Pecan Cupcakes
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
1
(10 oz.) box yellow cake mix
1/2
cup water
3
tablespoons vegetable oil
2
eggs
1
cup pecans, chopped
Frosting:
2
cups confectioners sugar
2
tablespoons water
1
teaspoon vanilla extract
pecans,
garnish
Directions:
Preheat
oven 350 degrees. In a bowl, add cake mix, water, vegetable oil, eggs and
chopped pecans, mix well. Line regular muffin cups
with paper cupcake liners. Fill the cups half
full with batter. Bake for 15 to 18 minutes, or when toothpick inserted in
center of cupcake comes out clean. When cool enough, about 5 minutes, remove
from pan and cool completely on wire rack. Making sure cupcakes are completely
cool before frosting.
Frosting:
Combine confectioners sugar, water and vanilla extract. Frost
cupcakes. Garnish with pecans. Enjoy!
Christine, you reminded me of the simple joy of cupcakes and pecans! :)
ReplyDeleteit must be good!
ReplyDeleteBlog about life and travelling
Blog about cooking
Pecans are not quite common over here, at least not as common as walnuts. The cupcake looks delish!
ReplyDeleteI bet these were fabulous. :)
ReplyDelete