Recipes |
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Nana’s
Pecan Pie Muffins |
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½ c. Margarine |
1 c. Brown Sugar |
2 Eggs |
½ c. Flour |
1-Teaspoon Vanilla |
1 c. Pecan House
Pecans |
| 1. Mix together ½ cup
margarine, eggs, brown sugar and vanilla. 2. Stir by hand flour and pecans, until blended. 3. Spoon batter in greased mini-muffin pan. Bake
approximately 20 minutes
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Pecan
Pie Bars |
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1
- 12 oz. butter cake mix measure 2/3 c. for filling - 3 Eggs |
|
1 egg |
1/2 c. brown
sugar |
1/2 c. butter
melted |
1 tsp. vanilla |
1 1/2 c. corn
syrup |
1 c. pecans chopped |
Combine cake mix, eggs & butter. Pour into greased 13 x 9 pan, bake at 350 degrees for 15 minutes or until lightly browned. For filling - mix together 2/3 c. of cake mix, 3 eggs, brown sugar & vanilla. Pour over crust in pan. Sprinkle with pecans. Bake at 350 degrees for 25 - 30 minutes. Cool cut out into sq. Makes 3 dozen. |
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Pecan
Kisses |
|
1 egg white |
1 tsp. vanilla |
3/4 c. brown
sugar |
2 1/2 c.
pecan halves |
1/4 tsp.
salt |
|
Beat egg
white until foamy, add sugar, salt and vanilla. Beat until it forms
stiff film, add pecan. Place on greased cookie sheet, all spread
apart and bake at 325 degrees until firm. |
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Chocolate
Pecan Clusters |
|
1 - 7 oz.
jar of marshmallow cream |
1 can evaporated
milk |
1 1/2 lb
chocolate kisses |
1/2 c. butter |
5 c. sugar |
6 c. pecan
halves |
Place marshmallow
cream and kisses in large bowl, set aside. Combine sugar, milk and
butter in saucepan. Bring to a boil, and cook on low heat for 8
minutes. Pour over marshmallow cream, and chocolate Stir until blended.
Stir in pecans last. Drop by teaspoons on wax paper. Yields about
12 dz. clusters. |
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Waldorf
Salad |
|
2 c. diced
apples |
1/2 c. chopped
pecan |
Juice of
1/2 lemon |
Mayo or salad
dressing |
1 c. chopped
celery |
Lettuce leaves |
Just diced
apples into large bowl, sprinkle with lemon juice, add celery and
pecans and toss. Add mayo to hold together and serve on lettuce
leaves. Yields 4-6 servings. |
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Brown
Rice and Nut Dressing |
|
1 c. uncooked
brown rice |
1 clove garlic
- minced |
2 1/2 c.
chicken broth |
1 tsp. seasoned
salt |
1 tsp. salt |
dash pepper |
1 c. chopped
onions |
1 T. poultry
seasoning |
1 c. celery
chopped |
1 c. chopped
pecans |
Combine rice,
broth and salt, heat to boiling, stirring once. Reduce heat and
simmer covered for 45 minutes. Cook onion, celery, and garlic in
butter until tender. Stir in rice, add salt, pepper and pecans.
Serve with breast of turkey, chicken, or cornish hens. |
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Salmon
Log |
|
1 lb can
of salmon or 2 c. |
1/4 t. salt |
1- 8oz bar
cream cheese |
1/3 t. liquid
smoke |
1 T. lemon
juice |
1/2 c. chopped
pecans |
2 tsp. minced
onion |
3 T. snipped
parsley |
Drain and
flake salmon, combine all other ingredients except pecans and parsley.
Mix thoroughly. Chill several hours, combine pecans and parsley.
Shape salmon into loops and roll in nut mixture. Chill well, serve
with crackers. |
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Lou's
Blue Ribbon Pecan Pie - Family Favorite |
|
1 c. white
corn syrup |
1 c. brown
sugar |
1/2 tsp.
salt |
1/3 c. melted
butter |
1 tsp vanilla |
3 eggs slightly
beaten |
1 1/2 c.
pecan halves or chopped |
1 - 9 in.
pie crust |
Mix syrup,
sugar, salt, butter and vanilla. Mix in slightly beaten eggs. Add
pecans. Pour into crust and bake at 350 degrees for 45 minutes.
May need to cover with foil towards the last to avoid over browning. |
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We hope you enjoy cooking many delightful dishes, with pecans from the Pecan House. More recipes are available in the Pecan House Cookbook. Enjoy, |
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