owl. Sprinkle with 1 cup sugar and sprinkle 1 tablespoon cinnamon
r cast iron skillet, toast pecans over medium heat, stirring frequently
Melt butter in a large skillet over medium heat; add brown sugar and next 4 ingredients. Stir well.
Add pecans, stirring well to coat. Remove from heat.
Spread coated pecans on a lightly greased 15\" x 10\" x 1\" jellyroll pan.
Bake at 325\u00b0 for 14 to 15 minutes, stirring every 5 minutes. Cool completely. Break nuts apart.
ides of apple slices into brown sugar to coat them.
Cook
nd sprinkle pan with granulated sugar (even if using non-stick
Place margarine in 6-cup ring dish.
Microwave, uncovered, on High, about 45 seconds or until melted.
Sprinkle brown sugar and pecans evenly over margarine.
Microwave, uncovered, 45 seconds to 1 minute, or until hot and bubbly.
Place bologna roll in a medium roasting pan.
Score the top of the bologna roll in a diamond pattern.
Cover the entire roll with mustard
pat on the brown sugar, being sure to cover the whole roll, ends and all.
Bake at 250 for 5 hours.
Gently roll the bologna slightly every hour to assure it doesn't burn on the bottom.
Let cool, then slice and serve on fresh white bread with yellow mustard.
To toast pecans, preheat the oven to 325\
he peel).
Add in brown sugar (starting with 1/3 cup
he flour, granulated sugar, 1/4 cup dark brown sugar, and the cinnamon
Preheat oven to 350 degrees.
Grease and flour an 8\" baking pan.
Sir together butter and brown sugar.
Add egg and stir until blended.
Combine flour, baking powder and salt.
Add to brown sugar mixture, mixing well.
Add vanilla extract and chopped pecans and stir.
Pour into the greased and floured pan.
Bake at 350 degrees for 30-35 minutes.
Cool in pan.
When cool, cut into bars and dust with powdered sugar.
ruit and brandy mixture, chopped pecans, and diced fresh apple, then
Preheat oven to 275.
Line a cookie sheet with wax paper and spray it with nonstick cooking spray.
Beat egg white until stiff.
Add brown sugar and vanilla and beat until smooth.
Mix in pecans and stir until evenly coated; pout on cookie sheet and spread out.
Bake for 10-15 minutes or until browned.
ld water.
Dissolve the sugar, stirring constantly with a
Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
Bake until browned, approximately 10 to 15 minutes.
owl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let
Beat egg white until stiff.
Add brown sugar and vanilla. Pour pecans into mixture and stir real good.
Take out and put on greased cookie sheet.
Do not touch on cookie sheet.
Bake 30 minutes at 250\u00b0.
Turn off oven and
leave in for 30 minutes. Store in airtight container.
Preheat oven to 350*.
Grease and flour 13x9x2 pans.
Prepare cake following package directions.for original recipe.
Add chocolate chips and marshmallows to batter.
Pour into pan.
Drizzle melted butter over batter.
Sprinkle with brown sugar and top with pecans.
Bake at 350* for 45-55 minutes.
Serve warm or cool completely.
Use about 1/3 refrigerator dough.
Roll out dough into a 12 x 7-inch oblong pan.
Spread surface with the soft butter.
Sprinkle with sugar and cinnamon.
Cut into 12 slices.
Place in pan coated with the melted butter, brown sugar and pecans.
Let rise 25 to 35 minutes.
When baked, turn pan upside down onto serving plate for a few minutes.
Into beaten egg white, add brown sugar, flour and vanilla. Mix well.
Add pecan halves; stir gently with fork until each half is well coated.
Place each half separately on greased baking sheet and bake at 300\u00b0 until light brown.