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Chippy Blondie Brownies
Chippy Blondie Brownies
6 tbls. butter, softened
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 1?4 cup flour
1 tsp. baking powder
1?2 tsp. salt
1 cup (6 oz.) semi-sweet chocolate chips
1?2 cup pecans
In a large mixing bowl cream butter and brown sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt gradually. Add to creamed mixture. Stir in the chocolate chips and pecans. Spread into a greased 7x11x2-inch baking pan. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yields 2 dozen brownies.
Pecan Pie
1 cup white corn syrup
1 cup brown sugar
1/3 tsp. salt
1/3 cup butter
1 tsp. vanilla
3 eggs, slightly beaten
1 (9-inch) unbaked pie shell
1 heaping cup whole pecans
Add syrup, sugar, salt, butter and vanilla to a bowl; mix well. Add slightly beaten eggs. Pour mixture into unbaked pie shell. Sprinkle pecans all over top. Bake in 350° oven for 45 minutes. Cool. Serve with whipped cream or ice cream. Yields 6 to 8 servings. Mary Woodfin, Poplar Bluff, Mo.
Cereal Pecan Crunch
1?2 cup butter
1 1/3 cup brown sugar
1?4 cup light corn syrup
2 tsp. cinnamon
1?2 tsp. salt
3 cups Rice Chex
3 cups Corn Chex
3 cups Wheat Chex
1 cup raisins
1 cup pecan halves
Combine the first five ingredients in a heavy sauce pan. Heat to boiling over medium heat, stirring constantly. Boil 3 minutes. Mix cereal, raisins and nuts in a large, buttered bowl. Pour hot syrup over top and stir to coat evenly. Spread on buttered cookie sheets. When cooled, break into smaller pieces. Yields 12 servings. Mary Leinbach, Versailles, Mo.
Caramel-Pecan Cheesecake Pie
1 (8 oz.) cream cheese, softened
1?2 cup sugar
4 eggs
1 tsp. vanilla extract
1 (9-inch) unbaked pastry shell
1 1?4 cup pecans, chopped
1 cup caramel ice cream topping
In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans. In a small bowl, whisk remaining eggs; gradually whisk in caramel ice cream topping until blended. Pour over pecans. Bake at 375° for 35 to 40 minutes or until lightly browned (loosely cover with foil if pie browns too quickly). Cool on a wire rack for 1 hour. refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers. Yields 8 servings. Mary Miller, Clark, Mo.
Pecan Pie Muffins
1 cup brown sugar, packed
1?2 cup all-purpose flour
1 cup pecans, chopped
2/3 cup butter (no substitutes), melted
2 eggs, beaten
In a medium bowl, combine brown sugar, flour and pecans; set aside. Combine butter and eggs; mix well. Stir into flour mixture just until moistened. Fill well-greased and floured muffin cups two-thirds full. Bake at 350° for 20 to 25 minutes or until muffins test done. Remove immediately to cool on wire racks. Yields 1 1?2 to 2 dozen muffins. Jennifer Martin, Tunas, Mo.
Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks, beaten
1?2 cup oleo
1 tsp. vanilla
1 cup coconut
1 cup pecans, chopped
Add evaporated milk, sugar, egg, oleo and vanilla to a pan, blend well and cook until thickened. Add coconut, pecans to mixture. Spread on your cake of choice. Yields frosting for 1 cake. Nancy Tune, Salem, Mo.
Honeyed Pecans
2 tbls. butter, melted
2 tbls. honey
2 tbls. brown sugar
1?2 tsp. cinnamon (optional)
1 cup pecans
Stir all ingredients together and bake at 350° for 15 to 20 minutes on a cookie sheet. Stir every 5 minutes until lightly browned. Cool completely. Delicious sprinkled on vanilla ice cream, cottage cheese or yogurt. Yields 4 to 6 servings. Mrs. Henry Yoder, Clark, Mo.
Cream Cheese Pecan Pie
1 (8 oz.) cream cheese
4 eggs
1/3 cup sugar
1?4 cup sugar
2 tsp. vanilla
1 (10-inch) unbaked pie pastry shell
1 1?4 cup pecans, chopped
1 cup corn syrup
1?4 tsp. salt
In large bowl, beat cream cheese, 1 egg, 1/3 cup sugar and 1 tsp. vanilla at medium speed until smooth. Spread over bottom of pastry shell. Sprinkle with pecans. In separate bowl beat remaining eggs until frothy. Add corn syrup, 1?4 cup sugar, salt and 1 tsp. vanilla. Beat until well blended. Gently pour mixture over pecans. Bake at 350° for 40 minutes or until pie tests done. Serve warm with ice cream. Yields 8 servings. Luann Rissler, Barnett, Mo.
Red or Green Grape Pecan Salad
1 (8 oz.) package cream cheese
1 (8 oz.) tub sour cream
1/3 cup sugar
1 tbls. vanilla
4 lbs. grapes (red or green)
1 cup brown sugar
1 cup pecans, chopped
Cool Whip
Mix cream cheese, sour cream, sugar and vanilla. Fold in grapes. Spread mixture into a 9x13-inch pan. Sprinkle brown sugar and pecans on top of mixture. Can add Cool Whip to top if desired. Yields 8 to 10 servings. Martha Powell, Centralia, Mo.
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