Combine sugar, corn syrup and butter.
Bring to boiling point, stirring constantly, until butter is melted.
Cool for 10 minutes or so.
Beat eggs well.
Gradually add cooled syrup to beaten eggs.
Add pecan meats.
Add vanilla.
Pour into unbaked pastry shell.
Bake in a 350\u00b0 oven for 40 to 45 minutes.
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
ven door closed. (In other recipes I have read that one
mall animal shapes, trees, stars, Christmas or holiday symbols.
Brush
Blend cheeses.
Stir in garlic salt, green pepper and pimento. Place mixture on sheet of aluminum foil and flatten to 3/4-inch thickness in the shape of a Christmas tree.
I shape it like a solid sided triangle with a stump on the bottom.
Move the tree on foil to serving platter and trim away foil even with the tree shape.
Arrange pecan halves in rows across the tree until the entire surface is covered.
Refrigerate.
At serving time, arrange parsley or endive around the edge of tree and serve with crackers.
Cream butter and sugar until light.
Add eggs, well beaten, then flour, salt, vanilla, syrup and pecans.
Pour into unbaked pie shell and bake in hot oven (450\u00b0) for 10 minutes, then reduce to 350\u00b0 for about 25 minutes longer.
(Some recipes bake at 375\u00b0 the full time.)
br>On prepared sheets, arrange pecan halves in clusters resembling turtles
make them this past Christmas and have never written down
utter mixture. Fold in flour-pecan mixture. Divide evenly into prepared
Blend sugar, salt and evaporated milk.
Cook to 332\u00b0 (soft ball stage).
Remove from heat.
Add vanilla, butter and pecan halves. Beat just until candy begins to thicken.
Drop by tablespoonfuls onto wax paper.
(Work fast, for candy hardens quickly.)
Yields 1 1/2 dozen pralines.
ith halved maraschino cherries and pecan halves.
Preparation time does
ed sugar and trim with pecan halves.
top each cookie with a pecan half. Bake for 15 to
Beat egg white until foamy.
Add pecan halves and stir gently until coated.
Set aside.
Combine the sugar, cinnamon and salt and sprinkle over pecans, stirring gently, until coated.
Spread pecans in a lightly greased 15 x 10 x 1-inch jelly roll pan.
Bake at 300\u00b0 for 30 minutes, stirring every 10 minutes.
Cool completely and store in airtight container.
Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.
Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.
Set oven to 350 degrees.
Grease a 9\" x 13\" baking pan.
In a bowl, mix together the first 5 ingredients.
Cut in the cold butter with a pastry blender until crumbly.
Press mixture into the prepared baking pan.
Bake for 8-9 minutes (don't overbake); remove and cool.
Lower the oven temperature to 325 degrees.
In a bowl, combine all topping ingredients; mix well.
Spread topping over the cooled base.
Sprinkle with pecan halves over top.
Return to oven; bake for 30 minutes longer.
Cool, cut into squares.
*Pecan pieces can be ground in food processor.
Melt butter in 9 x 13-inch pan.
Beat egg whites until stiff, then gradually add brown sugar.
Stir pecans into meringue. Drop spoonfuls of pecan meringue into melted butter in pan. Spoon butter over top.
Bake at 300\u00b0 for 1 hour, stirring every 15 minutes.
Let cool completely, then pack in airtight containers.
Great for gifts or just to nibble.
Mix all ingredients together.
May have to mix with hands. Form into 10 or 12 rolls by rolling mixture between hands, then roll in pecan pieces that have been poured into a plate.
Place each roll into a Baggies and freeze until needed.
Take out of freezer about an hour before needed.
Serve with crackers.
Rolls are about 6 inches long.
Combine pecans, pineapple and cherries in a large bowl.
Sift the flour with sugar, baking powder and salt.
Add to fruit and nuts.
Toss mixture with hands so that fruit is evenly coated. Mix eggs with vanilla; pour over fruit.
Mix thoroughly as the mixture is quite stiff.
Press into a well-greased 9 x 3-inch loaf pan lined with waxed paper and greased.
Bake at 300\u00b0 for about 1 1/2 hours.
Cool in pan on a rack.
Remove and wrap in plastic wrap and foil.
Store in refrigerator.
Keeps for a year.
Slice thin to ...