DEVINE PECAN PIE One stick oleo - Melted One-and-three-fourths cup sugar One-fourth cup flour Three eggs beaten well One-half cup buttermilk One teaspoon vanilla One cup pecans Add sugar and flour to melted oleo. Beat in eggs, buttermilk, vanilla and pecans. Bake 20 minutes at 375 degrees. Reduce heat to 300 degrees for 40 minutes. ~~~~~~~~~~~~~ RITZY PECAN PIE Beat 3 egg whites until stiff, gradually adding 1 cup of sugar. Fold in 1 cup of chopped Texas pecans, 1 cup of rolled Ritz® crackers, and 1 tsp. Vanilla extract. Place in slightly greased pie plate with sides higher than center. Bake in 325 o F. oven about 30 minutes. When cool, add 8 oz Cool Whip® or Dream Whip®. Top with 1/4 cup additional Texas pecans and refrigerate. It may be served immediately. ~~~~~~~~~~ MICROWAVE PECAN PRALINES INGREDIENTS: One box of brown sugar One-half pint of heavy whipping cream Microwave for 13 minutes on HIGH in a 5 quart container. ADD: Two Tablespoons of Butter Two Cups of Pecan Halves One teaspoon of Vanilla Mix and drop by spoonfuls onto aluminum foil. Let cool and start eating! Barbara Galland ~~~~~~~~~ MOMMY LOIS'S PECAN PIE (by Shirley Johnson) Three eggs beaten One-half cup sugar Three-fourths cup white corn syrup One teaspoon vanilla One-half cup melted margarine or butter Dash of salt One cup chopped pecans Hand beat eggs. Mix all other ingredients. Pour in unbaked pie shell. Bake at 300 degrees for one hour or until brown and center does not shake. ~~~~~~~~~~ NATALIA DREAM BARS (by Amy Noblilt) One-half cup butter or margarine One-half cup sugar One-half cup brown sugar (packed) One cup flour One-and-one-half cup coconut One-and-one-half pecans (chopped) One-fourth teaspoon salt One teaspoon baking powder Two eggs Two tablespoons melted margarine Two tablespoons flour One cup firmly packed brown sugar Two teaspoons vanilla Confection sugar - sprinkle on top In medium bowl mix one-half cup brown sugar, one-half cup margarine and one cup flour with finger tips or fork until crumbly. Pat into a 8x12 baking pan, covering bottom, bake for 10 minutes. Preheat oven to 375 degrees F. Cool. Meanwhile, mix one cup brown sugar, eggs, two tablespoon flour, baking powder and vanilla. Beat well. Add coconut and pecans. Pour over crust, spreading over crust evenly. Bake 20 minutes. ~~~~~~~~~~ To "sweeten" the pecan meats (kernels), simply put the pecan kernels in a bowl and fill with luke warm water. Stir and tumble the meats in the water for several minutes and you will see the discoloration in the water. Pour off that water and repeat the process at least once more. You will notice that the water becomes less and less discolored. Spread the pecans on a paper towel and allow them to dry for 10 or 15 minutes. Drying is not necessary if the pecan kernels are going to be oven roasted. To roast the pecan kernels, spread the kernels evenly in a pan with sides (to allow stirring without spillage) and put in a pre-heated oven at 350 degrees F. Cook for 10 minutes, stirring every couple of minutes. Allow meats to brown then remove them from the oven and immediately stir in two tablespoons of butter per pound of pecans. Salt to taste. ~~~~~~~~~~ EASY-TO-MAKE, PERFECT-EVERY-TIME, MICROWAVE PECAN FUDGE PREPARATION TIME: 10 minutes plus cooling. MICROWAVE COOKING TIME: 11 and one-half minutes INGREDIENTS: 3/4 cup (one and one-half sticks) margarine or butter 3 cups of sugar 1 can (5 ounce) evaporated milk (2/3 cup) 1 package (12 ounce) semi-sweet chocolate chips 1 jar (7 ounces) Jet-Puffed Marshmallow Creme 1 cup of chopped Pecans 1 teaspoon of vanilla MICROWAVE: Lightly grease 13 x 9-inch or 9-inch square pan. Microwave margarine (butter) in 4-quart microwavable bowl or casserole on HIGH for one minute or until melted. Add sugar and milk; mix well. Microwave on HIGH for 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Microwave on HIGH for 5 and one-half minutes, stirring after 3 minutes. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature; cut into squares. Makes 3 pounds. ~~~~~~~~ CHOCOLATE PECAN BARS (Makes 24 to 36 bars) 1 1/4 cups unsifted flour 1 cup confectioners' sugar 1/3 cup unsweetened cocoa 1 cup cold margarine or butter 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 egg 2 teaspoons vanilla extract 1 cups chopped pecans Preheat oven to 350 degrees F. (325 degrees F. for glass dish). In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly. Press firmly on bottom of 13x9 - inch baking pan. Bake 15 minutes. Meanwhile, in medium bowl, combine sweetened condensed milk, egg and vanilla; mix well. Stir in nuts. Spread evenly over crust. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store covered in refrigerator. ~~~~~~~~ SWEET POTATO PECAN PIE (Makes one 9-inch pie) 1 (9 - inch) unbaked pastry shell 1 pound (2 medium) sweet potatoes (yams!), cooked and peeled 1/4 cup margarine or butter 1 (14 - ounce) can Eagle Brand Sweetened Condensed Milk,(NOT evaporated milk) 1 teaspoon grated orange rind 1 teaspoon vanilla extract 1 teaspoon ground cinnamon teaspoon ground nutmeg 1/4 teaspoon salt 2 eggs Pecan Topping Preheat oven to 350 degrees F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers. Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans. ~~~~~~~~~ SARAH LINEBERGER'S PECAN PIE One box of brown sugar (one pound) Eight tablespoons milk Four eggs (beaten) One stick margarine (melted) One teaspoon vanilla One cup chopped pecans (To make coconut pie, substitute one cup grated coconut) Chop pecans (crosswise) and place in bottom of prepared pie crust. Mix rest of ingredients in order given, and pour over pecans. Bake at 400 F for ten minutes, lower heat to 325 F and bake until done (approximately 35 more minutes). Pie is done when surface appears golden brown and slightly crusty. Makes two pies. ~~~~~~~~~ Pecan Caramel Cheesecake 1 1/4 cups graham cracker crumbs 1/4 cup firmly packed brown sugar 1/3 cup margarine or butter, melted 1 14-oz. package caramels, unwrapped 1/2 cup plus 3 tablespoons half-and-half or coffee cream 1 cup chopped pecans, toasted 3 8-oz. packages cream cheese, softened 1 14-oz. can sweetened condensed milk 3 eggs 1 teaspoon vanilla extract Pecan halves or pieces Preheat oven to 300 degrees F. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. Reserve 10 caramels. In heavy saucepan, combine remaining caramels and 1/2 cup half-and-half. Over medium-low heat, cook and stir until melted and smooth. Stir in chopped pecans. Spread over prepared crust. Bake 15 minutes. Meanwhile in large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour into prepared pan. Bake 1 hour or until set (center will be slightly soft). Cool. In small saucepan, over low heat, cook and stir reserved caramels with remaining 3 tablespoons half-and-half until melted and smooth. Immediately spread over cake. Garnish with pecan halves. Chill thoroughly. Refrigerate leftovers. ~~~~~~~~~~~ EASY PECAN BAKLAVA 3 to 4 cups chopped pecans 2 8-ounce cans refrigerated crescent dinner rolls 1/2 cup sugar 1 teaspoon cinnamon Glaze: 1/4 cup sugar 1/2 cup honey 2 tablespoons butter 2 teaspoons lemon juice Heat oven to 350 degrees. Unroll one can of dough into two long rectangles. Place in ungreased 9x13 pan, press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Bake at 350 degrees for 5 minutes. Remove from oven. In large bowl, combine pecans, 1/2 cup sugar and cinnamon. Mix well. Spoon nut mixture evenly over partially baked crust. Unroll remaining can of dough into a two long rectangles. Place over nut mixture, press out to edges of pan. With tip of sharp knife, score dough with 5 lengthwise and 7 diagonal markings to form diamond-shaped pieces. In a small saucepan, combine all glaze ingredients. Bring to a boil. Spoon half of glaze evenly over dough. Bake at 350 degrees F for an additional 25-30 minutes or until golden brown. Spoon remaining glaze evenly over hot baklava. Cool 1 hour or until completely cooled. Refrigerate 30 minutes or until thoroughly chilled. Cut into diamond-shaped pieces. 28 bars. ~~~~~~~~~ Brown Rice And Pecan Dressing 2 cups uncooked brown rice 5 cups chicken broth 1 teaspoon salt 2 cups chopped onions 2 cups chopped celery 2 cloves garlic, minced 1/4 teaspoon black pepper 1/2 teaspoon poultry seasoning 1 cup chopped pecans Combine rice, chicken broth and salt. Heat to boiling, stirring once. Reduce, heat and simmer, covered, for 45 minutes. Cook onions, celery and garlic until tender in a pan that has been lightly sprayed with non-stick coating. Stir in cooked rice. Add pepper, poultry seasoning and pecans. Service with roasted turkey or baked chicken. Makes 12 one-half-cup servings. ~~~~~~~~~~ CHERRY MUFFINS First Place, Pecan Quick Muffins 1/2 cup butter 1/2 cup white sugar 1/2 cup brown sugar 2 eggs (separated) 1 cup flour 1/4 teaspoon baking powder 2 tablespoons maraschino cherry juice Maraschino cherries, drained Finely ground pecans Pecan halves Powdered sugar Cream well the butter and sugars. Add well beaten egg yolks, flour, baking powder, cherry juice and beaten egg whites. Grease muffin tins and sprinkle with finely ground pecans. Put one teaspoon dough, then a whole cherry, then another teaspoon of dough in muffin tins. Sprinkle finely ground pecans on top and place a pecan half on top of each muffin. Bake at 400 degrees F for 10 minutes. Remove from muffin tins. Sprinkle with powdered sugar. Watch closely while baking since these can burn easily. The muffins can be kept in tins or frozen. If you use small muffin tins, use about 3/4 teaspoon of batter instead of 1 teaspoon. Charlene Luedke, Marlin, Texas ~~~~~~~~~~ PECAN BLUEBERRY MUFFINS 1 cup chopped pecans 3 cups unbleached flour 1 cup whole wheat flour 2 cups sugar 2 tablespoons baking powder 1/2 teaspoon salt 4 eggs 1 cup milk 1 cup heavy cream 1 cup oil 1 package (14 ounces) frozen blueberries Stir together flours, sugar, baking powder and salt. Add eggs, milk, cream and oil, stirring gently until moist. Fold in berries and pecans and spoon batter into muffin cups. Sprinkle crumble on top of muffins. Bake for 20 minutes at 375 degrees F, until golden. Crumble: 1/4 cup whole wheat flour 1/4 cup brown sugar 1/4 cup white sugar 1/4 cup butter 3/4 cup chopped pecans Combine flour, sugars and butter. Cut in butter until mixture is the size of peas. Stir in pecans. Sprinkle crumble on top of muffins. ~~~~~~~~~ Orange Pecan Snacks 1 cup sugar 1/3 cup fresh orange juice 2 tablespoons grated orange peel 1 1/2 cups pecan halves Cook sugar, orange juice and orange peel in large saucepan, stirring constantly, to 230 degrees F on candy thermometer (or until mixture forms a two-inch soft thread when spoon is lifted above pan). Add pecan halves. Stir until mixture turns to white crystals and nuts cling together. Spread and separate nuts on waxed paper-covered cookie sheet. Cool. ~~~~~~~~~ Crusty Pecan Pie 1 cup white corn syrup 1/2 cup sugar 2 tablespoons margarine 3 eggs 1 tablespoon flour 1 tablespoon sugar 1 teaspoon vanilla 1/8 teaspoon salt 1 cup or more chopped pecans (or place pecan halves on pie) 1 unbaked pie crust Boil for one minute the sugar, corn syrup and margarine. Beat eggs slightly, add hot syrup. Beating until well mixed, add vanilla. Mix flour and one tablespoon sugar together; put in bottom of unbaked pie crust. Pour in filling; top with pecans. Bake in preheated oven at 425 degrees for 10 minutes; reduce heat to 350 degrees for 25 minutes or until firm in center. ~~~~~~~~~~ Traditional Buttermilk Pralines 2 cups sugar 1 cup buttermilk 2 tablespoons white corn syrup 1 teaspoon baking soda Pinch of salt Large lump of butter 1 teaspoon vanilla 1 1/2 cups pecans Combine sugar, buttermilk, corn syrup, baking soda and salt in a large sauce pan and boil until candy thermometer reading is 238 degrees, stirring frequently. Remove from heat, add butter, vanilla and pecans. Beat until right consistency to drop from spoon onto wax paper. It thickens quickly, so work fast. Makes 16-18 large pralines. ~~~~~~~~ Caramel Chews 2 sticks or 1/2 lb. butter or margarine 2 cups or 1 lb. brown sugar 2 cups chopped pecans 1 1/2 teaspoon baking powder 1 1/2 cups sifted flour 2 teaspoons vanilla extract 1 teaspoon butter flavoring (optional) 2 eggs Melt butter or margarine, add brown sugar. Stir well until sugar is dissolved. Let cool. Add eggs and beat well. Add vanilla and butter flavoring, flour and baking powder (sifted together) and pecans. Mix well. Pour into well-greased-and-floured 10x15x1-inch sheet pan and bake at 325 degrees F for 40-45 minutes. Cool thoroughly and cut into 2-inch squares. ~~~~~~~~ Golden Pecan Bars 1 pkg. yellow cake mix (pudding-added version) 1/3 cup margarine or butter, softened 1 cup ground or finely chopped pecans 1 cup powdered sugar 1 teaspoon vanilla extract 4 egg whites 1/2 cup chopped pecans Heat oven to 350 degrees. Grease 9x13-inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground pecans, powdered sugar, vanilla extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup reserved crumbs and chopped pecans, and sprinkle over egg white mixture. Bake at 350 degrees for 20 to 30 minutes or until light golden brown. Cool completely; cut into bars. Yields 36 bars. ~~~~~~~~ CHOCOLATE RASPBERRY PECAN STREUSEL SQUARES 1 1/2 cups all-purpose flour 1 1/2 cups oats (either kind) 1/2 cup granulated sugar 1/2 cup brown sugar, firmly packed 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter or margarine, chilled 1 cup raspberry preserves 1 cup semisweet chocolate pieces 1 cup broken pecans 1/2 cup white chocolate pieces Heat oven to 375 degrees F. Combine flour, oats, sugars, baking powder and salt. Cut in margarine until mixture is crumbly. Hold out 1 cup of mixture for streusel. Press remaining mixture onto bottom of greased 9-inch square baking pan or 7x11-inch baking pan. Bake 10 minutes. Spread preserves over crust. Sprinkle evenly with chocolate chips and pecans. Sprinkle remaining streusel over top, gently patting. Bake 30 to 35 minutes or until golden brown. Cool completely. Drizzle with melted white chocolate. Let chocolate set before cutting bars. ~~~~~~~~~~~~ PECAN CRANBERRY ICE CREAM 1 cup toasted pecan pieces 1 cup (14 ounces) sweetened condensed milk 1/4 cup lemon juice 1 20-ounce can crushed pineapple 1 16-ounce can whole berry cranberry sauce 1 16-ounce carton whipped cream In a bowl combine milk and lemon juice, pineapple, cranberries and pecans. Fold in whipped cream. Spoon into a 13x9 inch pan. Freeze until firm. Cut into squares. Serves 12 to 16. ~~~~~~~~~ PECAN SOUP 2 cups pecan halves 6 cups beef broth 1 stick butter 2 tablespoons finely chopped green onion 1 clove garlic, pressed 2 tablespoons pureed tomato 1 tablespoon cornstarch dissolved in 1/4 cup water 1 egg yolk 1/2 cup cream 1/2 teaspoon salt 1/4 teaspoon white pepper 1 teaspoon nutmeg Grind pecans with broth in blender. Melt butter in large sauce pan, add onions and cook five minutes over medium heat until soft. Add garlic and cook one minute. Slowly add nut/broth mixture, tomato puree and cornstarch. Cook for 30 minutes, uncovered, on low heat. Beat egg yolk into cream and slowly whisk into soup; do not boil after this point. Season with salt, pepper and nutmeg. ~~~~~~~~~ MEXICAN STUFFED EGGS 1/4 cup chopped toasted pecans 8 hard-boiled eggs 1/2 cup cheddar cheese, shredded 1/4 cup mayonnaise 1/4 cup salsa 2 tablespoons green onions, chopped 1 tablespoon sour cream Slice eggs in half lengthwise, remove yolks and set whites aside. In a small bowl, combine all other ingredients with the mashed yolks. Stir well. Fill the egg whites with the yolk mixture and garnish as desired. Chill and serve. ~~~~~~~~~ BAKED PECAN OATMEAL 1/2 cup canola oil 1 cup brown sugar 2 eggs 1 cup chopped pecans 3 cups quick oatmeal (uncooked) 1 tablespoon baking powder 1 cup skim milk Nutmeg, cinnamon to taste Combine oil, sugar, eggs, and pecans in a large bowl. Mix well. Add oatmeal, baking powder, and milk. Pour into a light greased 9 x 13 pan. Sprinkle lightly with nutmeg and cinnamon. Bake 350o for 30 minutes. Cut into squares, serve hot or cold, with milk or fruit. YIELD: 8 to 10 servings. ~~~~~~~~~ BUTTER PECAN MUFFINS 1 1/2 cups self rising flour 1 cup chopped pecans 1/2 cup brown sugar 1 egg 3/4 cup milk 1/4 cup butter or margarine, melted 1 teaspoon vanilla Combine flour, pecans and brown sugar in a mixing bowl; set aside. Mix together egg, milk, butter and vanilla; add all at once to flour mixture. Stir only until dry ingredients are moistened. Spoon into greased muffin pan, filling 2/3 full. Bake at 400o for 15 minutes or until golden brown. YIELD: 10 muffins. ~~~~~~~~ GRANOLA 2 1/2 cups quick cooking oats 1 cup chopped pecans 1 cup unsweetened shredded coconut 1/3 cup sunflower seeds 1/4 cup sesame seeds 4 tablespoons butter or margarine 1/4 cup dark brown sugar 1/4 cup honey 1/2 teaspoon salt 1 1/2 teaspoons vanilla 1/2 cup wheat germ Combine oats, pecans, coconut, sunflower seeds and sesame seeds in a large mixing bowl. Spread in a lightly buttered 11x17 inch baking pan and bake 20 minutes or until lightly browned. Stir occationally. In a small saucepan, combine butter, brown sugar, honey and salt. Heat. Remove from heat and add vanilla. Stir wheat germ into baking pan. Pour honey butter mixture over granola. Toss to coat completely. Bake at 350o for 10 to 12 minutes stirring frequently, until granola is golden. Remove from oven and cool completely. Store in an airtight container. Note: Serve with milk as a cereal or use as a topping on puddings or yogurt. ~~~~~~~~~~ HOT CHICKEN SALAD 2 cups chopped cooked chicken 1 cup chopped celery 1/2 cup chopped green onions 1 cup mayonnaise 1 tablespoon lemon juice 1 cup chopped pecans Combine all ingredients except pecans and pour into a 1 1/2 quart casserole. Top with pecans and bake in a 350o oven for 30 minutes or until thoroughly heated. YIELD: 6 to 8 servings. ~~~~~~~~~ TOASTED PECANS Oven toasting: preheat oven to 300o. Spread pecans evenly on a baking sheet and bake 10 to 15 minutes, stirring often, until pecans are fragrant and lightly browned. Undercook slightly as pecans will continue to cook after they are removed from oven. Cool completely. Store in an airtight container in the freezer of refrigerator. Range toasting: place pecan in skillet large enough to prevent overcrowding. Cook over medium heat 10 to 15 minutes or until fragrant and lightly browned. Stir frequently to prevent burning. Store in an airtight container in the freezer or refrigerater. ~~~~~~~~ FLAVORED PECANS 1 cup pecans 1 tablespoon butter Salt, to taste Preheat oven to 400o. In a medium sized mixing bowl, mix pecans, butter and salt. Place in a baking pan and cook 10 minutes until pecans are fragrant and lightly browned. Stir frequently to prevent burning. Cool completely; store in an airtight container in the freezer or refrigerator. Use to garnish on vegetables, salads, casseroles or desserts. Variation: add one of the following and cook as above: 2 to 3 drops Tabasco, 2 to 3 teaspoons sugar, or 2 tablespoons Worcestershire Sauce. ~~~~~~~~ PEPPY PECAN BREAD First Place, Pecan Yeast Bread 1/2 cup warm water 2 packages dry yeast 1 3/4 cup lukewarm milk 3 tablespoons sugar 2 tablespoons shortening 1 tablespoon salt 7 to 7 1/2 cups flour 1 bell pepper, diced 1/2 cup pimento 1/2 cup chopped onion 2 cups grated cheese 3/4 cup chopped pecans Dissolve 2 packages yeast in 1/2 cup warm water. Mix milk, sugar, salt and shortening well. Add yeast. Add half the flour and mix well. Add the remaining flour a little at a time, mixing well after each addition. Add peppers, pimento, onions, cheese and pecans. Work in only enough flour to make handling easy. Knead until smooth. Place in a clean greased bowl. Let rise until double in bulk. Knead again for about 5 minutes. Divide dough into two equal parts. Shape into a loaf. Place in well-greased loaf pan. Bake at 350 degrees F for about 20-25 minutes, until nicely brown. Remove from oven and grease loaves with margarine. Delicious with barbecued meats or any kind of sandwiches. Jo Ann Zinsmeyer, Castroville, Texas ~~~~~~~~~ PECAN HONEY ROLLS (First Place, Pecan Yeast Rolls) Dough 2 packages (5/16 oz. each) Hodgson Mill active dry yeast 1/2 cup warm water, 115 degrees F 1 1/2 cups skim milk 1/4 cup honey 1/2 cup pecan butter 1 teaspoon salt 1 cup Hodgson Mill oat bran hot cereal 2 egg whites 2 cups Hodgson Mill Best-for-Bread white flour 2 1/2 cups Hodgson Mill unbleached flour Vegetable oil to coat bowl and baking pans Filling 1 tablespoon margarine, melted 1 cup chopped pecans Glaze 1 cup confectioners sugar 7 teaspoons milk 2 tablespoons pecan butter Add yeast to warm water and let stand for 10 minutes. In a large measuring cup or saucepan, combine milk and heat to 115 degrees F (1 1/2 minutes in a microwave or 4 minutes in a saucepan). Pour this liquid into a medium-sized mixing bowl. Add pecan butter, salt and oat bran hot cereal and mix well (you may use a mixer). Let sit for 5 minutes to soften the oat bran hot cereal. Blend egg whites and yeast into oat bran hot cereal mixture. Add Hodgson Mill Best-for-Bread white flour and unbleached flour to make a soft dough. Turn onto a lightly floured surface and knead until smooth, about 10 minutes by hand or 4 minutes in an electric mixer or food processor fitted with a dough hook. Put dough in oiled bowl, turning once to coat thoroughly. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled, about an hour. Knead down. Turn onto a lightly floured surface. Divide dough in half and let rest for 10 minutes. Roll out half of the dough into a rectangle 12 by 8 inches, brush with melted margarine. Sprinkle 1/2 cup chopped pecans over the dough. Roll dough, starting with the long side. Seal the edge, cut into one inch slices, and place, cut side down, on prepared pans. Repeat this procedure with the other half of the dough. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled in size, about 45 minutes. Preheat oven to 375 degrees F. Bake about 15 minutes, until golden brown. Remove rolls from pans and cool on racks. In a medium-sized mixing bowl, combine confectioners sugar, milk and pecan butter; mix well. Drizzle rolls with glaze when cool. You can sprinkle extra ground toasted pecans on top if desired. Pecan Butter To make pecan butter: toast pecans and grind real fine. Add 1 tablespoon sugar and 1 tablespoon cooking oil per 1 1/2 cups ground pecans. Mix well. Clarice Williams, Newellton, Louisiana ~~~~~~~~ CHOCOLATE PECAN MARSHMALLOW COOKIES 1/2 cup butter or margarine, softened 1 cup sugar 1 egg 1/4 cup milk 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/3 cup baking cocoa 1/2 teaspoon baking soda 1/2 teaspoon salt 16-18 large marshmallows Icing: 6 tablespoons butter or margarine 2 tablespoons baking cocoa 1/4 cup milk 1 3/4 cups confectioners' sugar 1/2 teaspoon vanilla extract Approximately 36 pecan halves In a mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking soda and salt; beat into creamed mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 8 minutes. Meanwhile cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookies. Return to the oven for 2 minutes. Cool completely on a wire rack. For icing: combine butter, cocoa and milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly. Transfer to a small mixing bowl. Add confectioners' sugar and vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half. ~~~~~~~~ ORANGE CANDY CAKE 1 cup butter or margarine 2 cups sugar 4 eggs 1 teaspoon baking soda 1 cup buttermilk 1 cup flaked coconut 1 cup orange juice 3 1/2 cups flour 1 box dates, chopped (14 oz.) 1 pound orange candy slices, chopped 1 cup confectioners sugar 2 cups pecans, chopped Cream butter with sugar. Add eggs, creaming well after each. Dissolve soda in buttermilk, then alternately add to butter mixture with three cups of flour. Mix remaining flour with dates, candy and nuts. Add to batter along with coconut. Pour into greased and floured 10-inch tube pan or 12-cup bundt pan. Bake at 325 degrees for 1 1/2 hours or until cake springs back when lightly pressed. Combine orange juice and confectioners sugar and pour over hot cake in pan. Let stand overnight. Run spatula around edge of pan to remove. Cake may be wrapped and refrigerated about two weeks or longer if desired. ~~~~~~~ Zucchini Pecan Cake 4 eggs 1 1/2 cups vegetable oil 3 cups grated, unpeeled zucchini 2 teaspoons vanilla 3 cups sugar 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/4 teaspoon each allspice and cloves 1 cup chopped pecans Place eggs, oil, zucchini, vanilla and sugar in large mixing bowl. Beat two to three minutes. Sift together dry ingredients. Add to egg mixture. Beat until blended. Stir in nuts. Pour into greased and floured pan. Bake at 350 degrees F about 1 hour and 20 minutes for bundt pan, or until cake tests done. Serve with whipped cream, Cool Whip and cream cheese frosting if desired. ~~~~~~~~ Sour Cream Pound Cake 1 cup butter 2 cups sugar 2 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 8 oz. sour cream 1 teaspoon vanilla 1/2 cup chopped pecans 1/2 teaspoon ground cinnamon 2 teaspoons sugar Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Stir one third of the flour mixture into creamed mixture. Stir until blended. Add one-half the sour cream and blend. Repeat procedure, ending with dry ingredients. Pour one third of the batter into a greased bundt pan. Combine pecans, sugar and cinnamon. Sprinkle one third of mixture onto the batter. Repeat with remaining batter. Bake at 350 degrees F for 55 minutes. Cool one hour in pan. Invert. ~~~~~~~ Sweet And Spicy Pecans 2 cups pecan halves 2 tablespoons butter, melted 1 tablespoon sugar 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon dried crushed red pepper 1/8 teaspoon salt Toss pecans in butter. Combine sugar and remaining ingredients; sprinkle over pecans, tossing to coat. Spread on a baking sheet; bake at 325 degrees F for 15 minutes, stirring occasionally. Cool. Yield: 2 cups. ~~~~~~~ BBQ Pecans 2 tablespoons melted margarine 1/4 cup Worcestershire sauce 1 tablespoon catsup 1/8 teaspoon hot sauce 4 cups pecan halves Salt (optional) Combine first 4 ingredients, stir in pecans and mix well. Spread pecans evenly in a shallow baking pan. Bake at 300 degrees F for 30 minutes, stirring frequently. Drain on paper towel. Sprinkle with salt if desired. ~~~~~~~~ Fudge 6 cups sugar 1 cup cocoa 6 tablespoons flour 3 tablespoons white corn syrup 3 cups sweet milk 1 cup margarine 2 cups chopped pecans In large saucepan, mix sugar, cocoa and flour well. Add milk and corn syrup. Cook over medium heat, stirring constantly, until it begins to boil. Then continue to stir occasionally while heating mixture to 232 degrees, or until it will make a soft ball in cold water. Remove from heat and add margarine. Cool to 110 degrees (lukewarm). Beat until it loses its shine and add 2 cups pecans. Beat until creamy and thick. Pour in 13x9x2-inch buttered pan. Mark into squares. ~~~~~~~~~ I WON'T BUDGE PECAN FUDGE 2 cups pecan pieces, toasted 3 cups granulated sugar 1 1/2 sticks butter 5 1/3 ounces evaporated milk 12 ounces semi-sweet chocolate chips 7 ounce jar marshmallow creme 1 teaspoon vanilla 22 peppermints, cracked. Combine sugar, butter, milk and melt in a heavy saucepan. Bring to a rolling boil, stirring constantly. Stop stirring and cook over medium heat until mixture reaches the soft ball stage. Remove from heat and stir in chocolate chips, marshmallow creme and vanilla. Blend well. Pour fudge into a pan that has been covered with buttered foil (pan size: 13x9 inches). Press pecans and peppermints into fudge. Cool. Cut into pieces and chill. ~~~~~~~ Mexican Fudge 2 cups sugar 1/2 cup evaporated milk 1 cup pecans 1/2 cup margarine 1/2 cup white corn syrup 1 teaspoon vanilla Cook sugar, evaporated milk, pecans, margarine and corn syrup in saucepan over medium heat until mixture reaches soft ball stage. Add vanilla. Beat until cool and creamy. Drop by teaspoon on wax paper. ~~~~~~~~ Old-Fashioned Chocolate Fudge 2 cups sugar 2/3 cup milk 1/3 cup cocoa 2 tablespoons corn syrup 1/4 teaspoon salt 2 tablespoons butter 1 teaspoon vanilla 1/2 to 1 cup chopped pecans Butter a 9x5x3-inch loaf pan. Combine sugar, milk, cocoa, corn syrup and salt in two-quart saucepan. Cook over medium heat, stirring constantly until chocolate and sugar are dissolved. Cook, stirring occasionally to 234 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water). Remove from heat, add butter. Cool mixture without stirring (bottom of pan will be lukewarm). Add vanilla, beat vigorously and continuously 5 to 10 minutes with wooden spoon until candy is thick and no longer glossy. Mixture will hold its shape when dropped from spoon. Quickly stir in nuts, spread mixture evenly in buttered pan. Cool until firm. Cut into 1-inch squares. Makes 1 pound. ~~~~~~~~ Pecan Clusters 1/2 cup butter or margarine 1/2 cup sifted flour 1/2 cup sugar 1/2teaspoon baking powder 1/2 teaspoon salt 1 egg 1 1/2 teaspoon vanilla 2 cups broken pecans 1 1/2 1-ounce squares unsweetened chocolate, melted Cream butter or margarine and sugar. Add egg, vanilla, melted chocolate and mix well. Sift together flour, baking powder and salt and stir into cream mixture. Add pecans. Drop from teaspoon on greased baking sheet. Bake at 350ûF for 10 minutes. Makes 1 1/2 dozen ~~~~~~~~ PUMPKIN BREAD 1 cup water 1 cup vegetable oil 2 cups cooked, mashed pumpkin 3 cups sugar 3 eggs 1 cup chopped pecans 1 1/2 cup chopped dates 3 1/2 cups self rising flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon salt 1/2 teaspoon baking powder Combine water, oil, pumpkin, sugar, eggs, pecans and dates in a large mixing bowl; mix well. Combine flour, baking soda, cinnamon, nutmeg, ginger, cloves, salt and baking powder. Add to pumpkin mixture and blend thoroughly. Pour into 2 greased 9x5x3 inch loaf pans. Bake in a 350o oven for 1 1/2 hours. YIELD: 2 loaves. ~~~~~~~ CHEESE CRISPS 1 cup butter or margarine, softened 2 cups shredded sharp Chedder cheese 2 cups all-purpose flour 2 cups finely chopped pecans 1/2 to 1 teaspoon cayenne pepper Creame butter and cheese. Add remaining ingredients and mix well. Shape into 2 rolls; chill. Slice and place on baking sheets. Bakes at 375o 10 to 12 minutes. Cool on a wire rack. Store in an airtight container. YIELD: 5 dozen ~~~~~~~~ PECAN CHICKEN BREASTS 4 boneless, skinless chicken breasts 1 cup flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 egg whites, beaten until frothy 6 tablespoons creole mustard, divided 1 cup finely ground pecans 1 cup fresh bread crumbs 1/4 cup vegetable oil 1/2 cup skimmed evaporated milk Toasted pecan halves Combine flour, salt and pepper in a shallow bowl. Blend egg whites and 4 tablespoons mustard in a second bowl. Combine pecans and breadcrumbs in a third bowl. Dredge each chicken breast in flour, shaking off excess, then in egg white mixture, then in pecan mixture. Press so that coating edheres to both sides. Heat oil in a large skillet over medium high heat. Cook chicken breasts about 3 minutes or until crisp and brown. Turn, reduce heat to medium and cook about 5 minutes or until chicken has lost its pinkness. Meanwhile, in a 1 quart saucepan, warm evaporated milk over medium heat. Stir in remaining mustard. Cook about 5 minutes or until heated. To serve, slice chicken breasts diagonally and top with sauce. Sprinkle with toasted pecan halves. YIELD: 4 servings ~~~~~~~~~ SUMMER SQUASH WITH VINAIGRETTE 2 yellow squash, cut into 1/4-inch slices 1 medium zucchini, cut into 1/4-inch slices 1/2 small red onion, sliced 3 tablespoons olive oil 3 tablespoons red wine vinegar 1/2 teaspoon dried basil leaves Dash of garlic powder Salt and pepper to taste 3/4 cup toasted pecans Arrange yellow squash and zucchini on a microwave-safe platter. Cover with plastic wrap. Microwave on HIGH (100% power) for 4 minutes. Sprinkle onion over squash; microwave an additional 30 seconds. Combine remaining ingredients; mix well. Spoon over squash. Sprinkle with pecans. Serve hot or chilled. YIELD: 4 servings. ~~~~~~~ PENNE PASTA WITH ASPATAGUS AND PECANS 1 tablespoon olive oil 1 tablespoon butter 1 lb. asparagus, cut into 2" pieces 1 yellow bell pepper, diced 1 red bell pepper, diced 1 teaspoon minced garlic 1 3/4 cups chicken broth 1 lb. penne pasta, uncooked 1 1/2 tablespoons minced fresh basil 2/3 cup Parmesan cheese, divided 3/4 cup toasted pecans, divided Salt, pepper to taste Combine olive oil and butter in a large skillet; add asparagus and cook until lightly browned, stirring constantly, about 6 to 7 minutes. Stir in peppers and garlic and cook about 1 minute. Add chicken broth, bring to a boil. Reduce heat and add pasta and basil. Simmer 7 to 9 minutes. Stir in half the Parmesan cheese and half the pecans. Add salt and pepper to taste. To serve, transfer to a warm bowl and sprinkle with the remaining cheese and pecans. YIELD: 4 to 6 servings. ~~~~~~~~ CRANBERRY NUT PUDDING 1 1/2 cups fresh cranberries 1/2 cup dark brown sugar 1 cup pecans 2 eggs 1/2 cup sugar 2/3 cup all-purpose flour 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup butter or margaring, melted Vanilla ice cream Arrange cranberries evenly over the bottom of a buttered 1-quart baking dish. Sprinkle with brown sugar and pecans. Beat eggs and sugar in a large mixing bowl until thick. Add flour, cinnamon, salt and butter; mix until smooth. Pour batter over cranberries. Bake in a 350o oven for 45 minutes or until a wooden pick inserted near the center comes out clean. Cool for 15 minutes. Serve warm with ice cream. YIELD: 6 to 8 servings. ~~~~~~~~ HARVEST APPLE CAKE 2 cups coarsely grated apples 1 cup sugar 1 egg 1/4 cup vegetable oil 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup pecans 1 teaspoon vanilla Combine apples and sugar in a bowl. Beat egg and oil together and add to apples. Combine dry ingredients and add to apple mixture. Mix well. Stir in pecans and vanilla. Pour batter into a greased 8-inch square baking pan and cook in a 350 degree F oven for 40 to 45 minutes. Serve with ice cream or vanilla sauce. YIELD: 8 servings. ~~~~~~~~ PECANS Pecans, fruit of a large hickory tree native to North America, are particularly popular in the South. Though the nuts are most often associated with the traditional pecan pie, they can be used in a wide variety of recipes, from cookies and candies to main and side dishes. History The pecan was an important part of the diet of Native Americans before the arrival of the European settlers. The first successful grafts of the pecan tree were done in 1846 by a Louisiana plantation gardener, a slave named Antoine. The cultivation of the pecan tree increased, and the technique of sowing proved to be the most effective. Today the tree is most widely cultivated in the states of New Mexico, Louisiana, Mississippi, Georgia, Florida, and Texas, where the pecan tree is the official state tree. Buying & Storing Pecans are available in many forms; you'll find them vacuum-packed in jars, sealed in plastic bags, or packed in cans. For the freshest and most flavorful pecans, choose whole ones in the shell. When choosing whole unshelled pecans, look for nuts that are heavy for their size and don't rattle when shaken. There shouldn't be any cracks or holes in the shells. Shelled pecans absorb odors and turn rancid quickly. Store them in the refrigerator in a sealed container. Unshelled pecans may be stored for about 3 months at room temperature. Perfect Pecan Pie Whole pecans make the pie look incredibly inviting but cutting neat wedges is a challenge. One solution is to freeze the baked pie, cut it into wedges with a serrated knife and allow it to warm to serving temperature. Really good pecan pie is rare. Often, the nuts are small and indifferent, the filling is too sweet or too skimpy. How do you make a better pecan pie? Go back to the roots: pure cane syrup, and fresh pecans. Someone once said that good baking is 'a series of little things done right.' Pure cane syrup is the sweetener of choice for real pecan pie. This southern treat is magic. Serving Ideas Pecans are most popular in desserts such as pies, cookies, and candies, but also make an interesting addition to salads, stuffings, and other savory main or side dishes. They are also delicious whole, toasted and spiced, or covered with chocolate. Nutrition Pecans are a good source of potassium, thiamine, zinc, copper, magnesium, phosphorous, niacin, folic acid, iron, and vitamin B6, and also a good source of fiber. The fats are composed of 87% unsaturated fatty acids (62% monounsaturated and 25% polyunsaturated) Dried Oil-roasted water 4.8 % 4% protein 3.9 g 3.5g fat 33.8g 35.6g fiber 3.3 g 3.6g per 50 grams

I've enjoyed this list but have been a "lurker" for a long time. These recipe emails cause a question for me: Someone brought a pumpkin pie to my house for a Thanksgiving meal many years and years ago. It was delicious as it had a layer of "pecan pie" on top of the pumpkins. The pumpkin pie was a normal pumpkin pie except for this "crust" on top. She was going to give me the recipe but never did, before she passed through the curtain of death. I've never seen the recipe anywhere. Has anyone on this list ever seen a recipe for pumpkin-pecan pie? I'd surely like to have it, if so! Before I moved from PA to Florida 25 years ago, I had a recipe for a date-nut-whisky bundt cake, which was lost in the move. I made it each year from my New Year's open house and have missed it. Does anyone have a recipe for date-nut-whiskey cake? thanks Patije

Hi, Check these sites out. E <<pecan-punkin>> http://gourmetconnection.com/ezine/recipes/6.shtml http://www.texascooking.com/recipes/pumppecanpie.htm http://pierecipe.com/AZ/PumpkinPecanPieIII.asp http://southernfood.about.com/library/recsbb/blbb527.htm <<date-nut-whisky bundt cake>> Sorry nothing here ----- Original Message ----- From: "Patije" <[email protected] > I've enjoyed this list but have been a "lurker" for a long time. These > recipe emails cause a question for me: > > Someone brought a pumpkin pie to my house for a Thanksgiving meal many > years and years ago. It was delicious as it had a layer of "pecan pie" on > top of the pumpkins. The pumpkin pie was a normal pumpkin pie except for > this "crust" on top. > > She was going to give me the recipe but never did, before she passed > through the curtain of death. I've never seen the recipe anywhere. > > Has anyone on this list ever seen a recipe for pumpkin-pecan pie? I'd > surely like to have it, if so! > > Before I moved from PA to Florida 25 years ago, I had a recipe for a > date-nut-whisky bundt cake, which was lost in the move. I made it each year > from my New Year's open house and have missed it. > > Does anyone have a recipe for date-nut-whiskey cake? > > thanks > > Patije >

Elsie-got your message. I'm trying to get hold of Bob now. ----- Original Message ----- From: "ErickJ Karcher" <[email protected]> To: <[email protected]> Sent: Monday, November 05, 2001 1:08 PM Subject: Re: [FOLKLORE FAMILY] Pumpkin or Pecan Recipes > Hi, > > Check these sites out. > > E > > <<pecan-punkin>> > > http://gourmetconnection.com/ezine/recipes/6.shtml > > http://www.texascooking.com/recipes/pumppecanpie.htm > > http://pierecipe.com/AZ/PumpkinPecanPieIII.asp > > http://southernfood.about.com/library/recsbb/blbb527.htm > > <<date-nut-whisky bundt cake>> > > Sorry nothing here > > > > ----- Original Message ----- > From: "Patije" <[email protected] > > > > I've enjoyed this list but have been a "lurker" for a long time. These > > recipe emails cause a question for me: > > > > Someone brought a pumpkin pie to my house for a Thanksgiving meal many > > years and years ago. It was delicious as it had a layer of "pecan pie" on > > top of the pumpkins. The pumpkin pie was a normal pumpkin pie except for > > this "crust" on top. > > > > She was going to give me the recipe but never did, before she passed > > through the curtain of death. I've never seen the recipe anywhere. > > > > Has anyone on this list ever seen a recipe for pumpkin-pecan pie? I'd > > surely like to have it, if so! > > > > Before I moved from PA to Florida 25 years ago, I had a recipe for a > > date-nut-whisky bundt cake, which was lost in the move. I made it each > year > > from my New Year's open house and have missed it. > > > > Does anyone have a recipe for date-nut-whiskey cake? > > > > thanks > > > > Patije > > > > > ==== FOLKLORE Mailing List ==== > We share stories, poems, jokes, home remedies, and much much more... > Most of all, we share our Hearts. > »§«:*´`³¤³´´`*:»§«:*´`³¤³´`*:»§«:*´`³¤³´´`*:»§«:*´`³¤³´`*:»§« >