Crush crackers and mix with melted butter.
Press into pan and bake at 350\u00b0 for 10 minutes.
Cool.
Beat vanilla pudding and cold milk with electric mixer until stiff.
Add butter pecan ice cream. Pour into 9 x 13-inch pan and refrigerate.
Serve topped with Cool Whip and crushed Heath bars or top entire pan with Cool Whip and sprinkle crushed Heath bars on top.
Mix graham crackers, soda crackers and melted butter. Spread in pan. Mix pudding and milk. Add quart pecan ice cream. Pour on top of graham cracker crust. Put in freezer until hard. Top with Cool Whip and chopped Heath
bar. Set out just before serving.
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
Pour the peaches and juice of two cans in a 9x13 pan.
Sift the cake mix over the peaches.
Pour the melted butter over the cake mix.
Pour the peaches and juice of third can on top of butter and cake mix.
Sprinkle the coconut and nuts on top.
Bake at 350 degrees F for 40 minutes or until brown and bubbling.
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
r until warm.
Caramel Pecan Sauce:
Melt butter in
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.)
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
andy pecan cookies.
Reserve some to sprinkle on top of dessert
Mix cake according to directions and bake in a 9 x 13-inch pan for 15 minutes.
Cool. Mix the puddings, ice cream and milk; mix well.
Spread over cake and sprinkle with nuts.
Refrigerate 2 hours. Can use different pudding and ice cream flavors.
Keep stored in refrigerator.
Beat eggs in a bowl.
Add sugar, syrup, butter or margarine, vanilla and salt, one at a time, beating each until blended. Spread pecan halves evenly in the unbaked pie crust.
Slowly pour filling into pie shell.
Cover the edge of pie crust with strips of aluminum foil and bake in a 350\u00b0 oven for 45 minutes.
When a toothpick comes out clean, the pie is done.
Not as rich as most; eat all you want.
A great dessert \"Okie style.\"
Put half of cookie crumbs in bottom of 9 x 13-inch pan.
Put ingredients (except cookies and Cool Whip) in a large bowl and beat about 10 minutes.
Fold in a large container of Cool Whip. Pour on top of crushed pecan sandies and sprinkle remaining crumbs on top of filling and freeze.
Crust:
Chop pecan pieces in blender.
Combine flour, butter and pecan chips to make the crust.
Spread in bottom of 9 x 12-inch pan.
Bake at 350\u00b0 for 15 minutes.
Let cool.
Mix cream cheese and Cool Whip.
Spread on crust.
Mix instant pudding as directed on box.
Put on Cool Whip and cheese mixture. Top with Cool Whip.
Garnish with pecan pieces if desired.
Put 60 Ritz crushed crackers mixed with melted butter in 13 x 9-inch cake pan.
Mix vanilla instant pudding with milk until thick.
Add softened butter pecan ice cream.
Add Cool Whip on top.
Top with toasted coconut.
Mix
graham cracker crumbs and Ritz cracker crumbs with melted margarine.
Press\tinto
13
x 9-inch glass casserole. Bake at 350\u00b0 for 10 minutes and cool.
Mix ice cream with milk and pudding.
Pour
over crust.
Top with Cool Whip.
Sprinkle crushed Heath bars on top.\tFreeze.
Cut Twinkies lengthwise and lay in a 9 x 13-inch pan, cream side up. There will probably be one or two leftover.
Cover Twinkies with the butter pecan instant pudding, mixed as directed on the box. Cover the pudding with Cool Whip.
Sprinkle butter brickle bits over all.
Refrigerate for 2 hours.
(Can be made ahead, the night before.)
Bake brownies as instructed on box.
As soon as you remove from oven, put marshmallows on top; cover for 10 minutes with foil.
Take foil off and spread marshmallows evenly over brownies. Let cool completely, then ice.
Decorate with pecan halves or cherries.