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Pecan Recipes

Praline Pecan Crunch

16 oz. Quaker Oat Squares cereal 1/4 c. margarine 2 c. pecans 1 tsp. vanilla 1/2 c. karo syrup 1/2 tsp. soda 1/2 c. brown sugar

Heat oven to 250 degrees. Combine cereal and pecans. Combine syrup, sugar, margarine in a 2 cup microwave bowl. Microwave on high 1 1/2 minutes and stir. Microwave on high 1 1/2 minutes more and stir in vanilla and soda. Pour over cereal and stir for uniform coverage. Back 1 hour, stirring every 20 minutes. Spread to cool.

Pecan Tarts

3/4 c. firmly packed light brown sugar 1 tsp. butter or margarine softened 1 egg 1/4 tsp. salt 1 tsp. vanilla 2/3 c. chopped pecans (use more if you can)

Combine first 6 ingredients, mixing well. Spoon 1 tsp. full of filling into each pastry shell. Bake on 350 degrees for 17 minutes.

Makes 2 dozen tarts.

Red Velvet Cake

2 c. Wesson Oil 2 tsp. vinegar 2 1/2 c. plain flour 2 tsp. cocoa 1 1/2 c. sugar 1 tsp. vanilla 1 c. buttermilk 1 oz. red food coloring 2 eggs 1 tsp. soda

Sift all dry ingredients together; add oil, buttermilk, eggs, flavoring, vinegar and food coloring. Beat 5 minutes. Bake on 350 degrees for about 25 minutes.

Cream Cheese Frosting:

1 box confectioners sugar 8 oz. package of cream cheese 1 stick margarine 1 tsp. vanilla 1 c. chopped pecans

Let margarine and cream cheese soften. Beat with mixer well. Add confectioners sugar and vanilla. Add nuts and spread on layers.

Chocolate Delight

1st layer: 1 1/2 c. plain flour 1 1/2 sticks margarine 1 c. chopped pecans

Mix and spread in 9 x 13 glass greased pan and bake at 375 degrees about 15 minutes. Let cool.

2nd layer: 8 oz. package of cream cheese 1 c. confectioners sugar 1 c. cool whip

Mix and spread over 1st layer.

3rd layer: 2 packages of instant chocolate pudding 3 cups of cold milk

Mix and spread over 2nd layer.

4th layer:

Spread with cool whip and top with grated hersey chocolate bar and pecans. Put in refrigerator and chill.

Microwave Pecan Fudge

1 package semi sweet chocolate chips 1 can Eagle brand milk dash of vanilla flavoring 1 c. chopped pecans 1 Tbsp. butter

Melt chocolate chips and butter in microwave for 3 minutes. Stir other ingredients in and pour into greased dish. Refrigerate, cut and serve.

Chewy Cake

1 stick margarine (softened) 1 box light brown sugar 3 eggs 1 tsp. vanilla 2 c. self rising flour 2 c. pecans

Bake on 350 degrees in 9 x 13 pan for 30 to 35 minutes.

Chex Mix

Sauce: 3 Tbsp. Worchestershire Sauce 8 Tbsp. Tobasco Sauce 4 Tbsp. garlic salt 2 c. bacon fat 4 sticks Parkay margarine

Melt all on stove.

Cereals: 2 c. Rice 2 c. Corn 2 c. Rice or Corn Kelloggs 2 c. Cheerios 1 c. thin pretzels 1 c. peanuts 1 c. pecans (roast first in microwave for approximately 4 minutes)

Pour about 1 cup of sauce over cereal mixture, then stir. Repeat until all cereal is coated. Make sure it is not soggy, but well coated. Fill 9 x 12 glass casserole dish with mix. Put in microwave for 8 to 10 minutes, stirring every 2 minutes.

Fast Chocolate Pecan Fudge

1/2 c. margarine 3/4 c. cocoa 4 c. confectioners sugar 1/2 c. evaporated milk 1 tsp. vanilla 1 c. chopped pecans

Conventional method: Melt margarine in saucepan. Remove from heat; stir in confectioners sugar and add vanilla; add evaporated milk. Stir constantly over low heat until warm and smooth; add pecans. Pour into foil lined 8 inch square pan; chill and store in refrigerator.

Microwave method: Microwave margarine in 2 qt. micro-proof bowl on high for 1-1 1/2 minutes until melted. Add cocoa; stir until smooth. Stir in confectioners sugar and vanilla, blend well ( will be dry and crumbly). Stir in milk. Microwave on high for 30-60 seconds til mixture is hot. Stir til smooth; add nuts. Pour into foil lined 8 inch square pan. Cover and store in refrigerator.

Makes 5 dozen squares.

Turtles

1 package + 4 more squares of chocolate (2) 15 oz. bag of carmels 2 c. roasted pecans chopped

Add 2 Tbsp water to carmel and microwave for about 2 minutes (stirring every 30 seconds). When carmels are smooth and creamy pour in pecans and stir. Drop by teaspoons on cookie sheet (DO NOT PUT ON TIN FOIL).

Put in freezer until hard. Melt chocolate and dip caramel mixture in. Put on cookie sheet. Put in freezer until cold.

Makes 2 baking sheets full.

Frogs

1 egg white 3/4 c. light brown sugar 1 c. pecan halves 1 tsp. vanilla

Beat egg white stiff. Stir in sugar, vanilla, and pecans. With a spoon, pick up one pieces at a time and place on baking sheet. Bake on 300 degrees until golden brown (about 35 minutes).

Pecan Sandies

2 sticks margarine 1/3 c. sugar 2 c. plain flour 2 tsp. water 1 tsp. vanilla 1 c. pecans

Let margarine soften. Mix margarine and sugar. Add flour and mix well. Add vanilla, water and pecans. Mix well and chill over night in refrigerator. Roll into marble size balls, bake on 350 degrees until light brown, about 20 or 25 minutes. Let cool then roll in powdered sugar.

Divinity

2 1/2 c. sugar 1/2 c. karo syrup 1/2 c. water 2 stiffly beaten egg whites vanilla pecans

Place sugar, karo syrup, and water in saucepan over low heat. Stir until sugar is dissolved. Then cook without stirring until it will spin a thread when dipping with a spoon (or form a hard ball when dropped in cold water). Remove from heat and pour over stiffly beaten egg whites. Beat until thick. Add chopped pecans and vanilla. Drip by teaspoon on wax paper.

Pecan Pie

1 c. sugar 1 c. karo syrup 1/2 stick margarine 1 Tbsp. vanilla 5 eggs 2 c. chopped pecans 2 pie crusts

Melt margarine. Mix and pour all ingredients into pie shells. Cook 45 minutes to 1 hour on 325 degrees.