Our Recipes

PECAN BARK

Ingredients
1 package white chocolate candy melts
2 Tablespoons margarine
11/2 cups chopped pecans

Instructions
In a Pyrex dish, spread pecans as thinly as possible. Microwave 1 1/2 minutes then stir. Return dish to microwave and cook 1 12/2 minutes longer. Remove and stir well. Set aside. Empty candy melts in Pyrex bowl and microwave for 1 1/2 minutes, remove and stir until very smooth. Then return to microwave and cook 1 more minute. Stir well then add pecans. Spread very thin on cookie sheet which has been covered with wax paper. Refrigerate 10 minutes, take out and break into pieces.

Ingredients

OSGOOD PIE

Ingredients
1 cup sugar
1/2 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vinegar
1/2 cup broken pecan meats
1/2 cup raisins
2 eggs
Cream butter and sugar

Instructions
Add cinnamon, nutmeg, vinegar, nut meats and raisins. Add well-beaten eggs. Pour in uncooked pie shell and bake 50 to 80 minutes at 350o

PECAN DREAM BARS

Ingredients
1 1/2 cups all purpose flour
1 3/4 cups brown sugar - divided
1/2 cup butter (1 stick)
1/2 cup light corn syrup
4 eggs
1/3 cup melted butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 (8 ounce heath bar brickle chips)

Instructions
Preheat oven to 350o Lightly grease a 13 X 9 X 2 baking pan. Crust In a small bowl combine flour, 3/4 cup brown sugar - cut in butter until mixture resembles coarse crumbs. Press into prepared pan. Bake for 15 minutes. In a medium bowl, combine eggs, remaining 1 cup of brown sugar, corn syrup and melted butter, stir until smooth. Stir in vanilla, pecans and brickle chips. Pour over hot baked crust. Bake 30 minutes. Then let cool completely before cutting into squares. Makes 2 dozen.

DATE BARS

Ingredients
3/4 cup plain flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup brown sugar
2 eggs
1/4 cup melted shortening
1 pkg. (8 oz.) chopped, pitted dates
1 cup chopped pecans

Instructions
Sift dry ingredients, add shortening and eggs, mix well. Add nuts and dates. Pour into 9 x 12 greased pan. Bake at 300o for 20 25 minutes, until mixture is firm. Double ingredients for cake Bake at 325 degrees for 1 hour.

PUMPKIN PECAN PIE

Ingredients
4 Tablespoons melted butter
1/2 cup sugar
3 eggs
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
1 cup dark Karo syrup
1 deep dish pie shell

Instructions
Whipped cream Preheat oven to 350o Beat eggs well, beat in syrup, sugar, pumpkin and vanilla until wet blended. Arrange pecans in bottom of unbaked pie shell. Slowly pour egg mixture over the pecans. Bake for 1 hour or until set. Serve with whipped cream or Praline sauce (see below)

PRALINE SAUCE

Ingredients
1 cup brown sugar
1/2 cup half-n-half 1/2 cup butter
1/2 cup chopped pecans
1/2 teaspoon vanilla

Instructions
Combine first three ingredients in a pan over medium heat. Warm for 1 minute stirring. Remove from heat, then stir in pecans and vanilla. Serve over pie or good by itself served over ice cream.

ALABAMA PECAN PIE

Ingredients
1/3 cup butter
1 cup sugar
3 eggs
1 teaspoon vanilla
1 1/4 cups pecan halves
1 cup dark Karo syrup
1 deep dish pie shell

Instructions
Cream butter and sugar, add well-beated eggs. Beat well and add syrup, vanilla and pecans. Pour into unbaked pie shell and bake in moderate oven (350o) for 50 to 55 minutes or until firm.

PECAN PRALINES

Ingredients
Brown 1 cup of sugar in an aluminum saucepan. Bring to a boil the following ingredients: 2 cups of sugar
1 tablespoon butter
1 cup of milk
1 cup of pecan meats

Instructions
Pour milk and sugar mixture into browned sugar. Cook to soft ball stage. Remove from fire, beat until creamy and drop by spoonfuls on buttered plate.

PECAN POUND CAKE

Ingredients
3 sticks butter
2 cups sugar
5 eggs
1 teaspoon butter flavoring
1 teaspoon vanilla
1 cup chopped pecans
2 cups all purpose flour

Instructions
Cream butter and sugar until light and fluffy. Add eggs, one at at time, beating after each addition. Blend in flour and flavorings and fold in pecans. Pour into greased and floured 10-inch tube pan. Bake 325o for 1 hour.

PECAN LACE COOKIES

4 Tablespoons flour
1 cup sugar
1 egg beaten
1/3 teaspoon baking powder
2 teaspoons vanilla
1 1/3 cups finely chopped pecans
1/8 teaspoon salt
1/2 cup butter melted

Instructions
Mix together pecans, sugar, flour, baking powder and salt. Add melted butter, vanilla and egg. Blend well. Line baking sheet with parchment paper. Preheat oven to 325o. Drop dough by a small teaspoonful into sheet 3 inches apart. Bake 8 to 12 minutes (watch them). Cool, then peel off parchment paper. Makes 3 to 4 dozen

FLAT NUT COOKIES

Ingredients
1/2 pound butter or margarine
1 cup white granulated sugar
1 egg yolk (well beaten)
2 cups plain white flour
vanilla to taste (1 teaspoon usually)
1 egg white (slightly beaten)
1 cup finely chopped pecans

Instructions
Cream butter and sugar. Add egg yolk. Blend well. Add flour and vanilla. Mix and spread evenly on greased cookie sheet. Brush egg white over top with pastry brush. Sprinkle nuts over top. Press nuts in slightly with palm of hand. Bake at 350o approximately 15 minutes or until brown. Cut in square.

SPICED PECANS

Ingredients
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 cup boiling water
1/8 teaspoon cream of tartar
2 cups nuts

Instructions
Method: Toast pecans lightly - add sugar, cinnamon and cream of tartar to boiling water and cook to soft boil. Stir in vanilla and pecans. Spread in pan to cool, then break apart. s

Instructions
Method: Toast pecans lightly - add sugar, cinnamon and cream of tartar to boiling water and cook to soft boil. Stir in vanilla and pecans. Spread in pan to cool, then break apart.