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.
efore serving.
Makes great holiday gifts.
ven door closed. (In other recipes I have read that one
o make any of the recipes in this collection.
Makes
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.)
Beat egg whites with sugar.
Add baking powder and vanilla. Crumble crackers and blend with chopped pecans.
Fold egg white mixture into pecan mixture.
Bake in a greased 9-inch pie plate at 350\u00b0 for exactly 28 minutes and no longer.
Serve with whipped topping.
Cream butter and sugars by hand.
Add egg yolk and mix. Gradually add flour.
Add vanilla and mix well.
Take a teaspoonful of dough and roll into a ball; flatten into 1 1/2-inch circle. Place on an ungreased cookie sheet 2 inches apart.
Add pecan halves.
Bake at 350\u00b0 for 10 to 12 minutes, or until edges are golden.
Do not overbake.
Yields 4 dozen cookies.
Mix thoroughly the shortening, sugar and eggs.
Stir in nuts, fruit and buttermilk.
Sift dry ingredients and add to mixture. Chill overnight or at least 1 hour.
Drop rounded teaspoonfuls about 2-inches apart on a lightly greased baking sheet and place a pecan half on each cookie.
Bake at 400\u00b0 for 8 to 10 minutes. Makes about 6 dozen or more.
Mix all ingredients into a large bowl.
Beat eggs well; add butter, milk, brown sugar, vanilla and salt.
Stir until moist. Then add flour and baking powder.
Stir in mixed fruit, nutmeg, ground allspice, cinnamon and all other candied fruits and nuts. Pour into tube pan with heavy wax paper in bottom of pan.
Bake at 275\u00b0 to 300\u00b0 for 1 1/2 hours.
Decorate cake top with red and green cherries and pecan halves.
r place them in a holiday-decorated plastic container-- you could
Prepare jello as directed.
Set in refrigerator.
Mix all fruit and pecan pieces together.
When jello starts to thicken, stir in fruit mixture.
Spoon in cottage cheese.
Just below surface of jello, place in refrigerator overnight.
Mix first 3 ingredients together and bring to a boil for 2 minutes.
Mix in jello.
Let chill (thick but not jelled).
Add olives, pecan chips and cheese.
Beat whipping cream until it peaks and add.
Mix all ingredients together and chill.
Combine the first 10 ingredients together and mix well in a large salad bowl.
Add 1 cup of boiling water to each package of jello.
Add 1/4 cup of cold water for each package.
Chill jellos until set.
Cut in small cubes.
Add to other ingredients.
Put in a large glass salad bowl.
Sprinkle 2 ounces of coconut on top. Add 1 dozen pecan halves.
Refrigerate for about 24 hours.
Heat oven to 300 degrees.
Line a rimmed baking sheet with nonstick foil; set aside.
In small bowl, stir together sugar, salt and cinnamon; set aside.
In medium-sized bowl, whisk egg white and 1 T water until foamy.
Add pecans to bowl and stir until coated.
Pour in sugar mixture and melted butter, and stir well to combine.
Spread pecan mixture in an even layer on prepared baking sheet and bake at 300 for 25 minutes, stirring occasionally.
Remove from oven and cool completely.
ress 1/2 teaspoon of pecan filling into center of each
Mix sugar, salt and cinnamon in a small bowl. In a large bowl, beat 1 egg white until foamy and add pecan halves. Toss until well coated. Add sugar mixture to coated pecans and stir well until pecans are coated. Spread pecans on greased cookie sheet and dot with 4 teaspoons butter. Stir every 5 to 10 minutes. Bake 1 hour at 275\u00b0.
Mix all fruit together in large bowl.
Add pecan pieces, coconut and marshmallows to your taste.
Slowly blend in Cool Whip until mixed thoroughly.
ver cake and decorate with pecan halves.
eaches 370\u00b0F. Add the pecan halves to the caramel and
eanwhile, to make the hot pecan sauce, combine candy bars and