Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
ARIATIONS: If desired, double the recipe for pecan topping.
You can substitute
For Wheat Balls:
Knead with water to
nd toast in the oven for 5 minutes. When cool, chop
akes, combine ingredients for rice balls. Knead dough for several minutes until it
o 325\u00b0.
Thaw pecan pie according to package directions
oll 1/2 inch diameter balls with the dough.
Cut
Cream margarine, beat in rest of ingredients except pecans. Beat mixture well.
Stir in pecans.
Pour into unbaked pastry shell.
Double recipe for cookie sheet.
Bake for 40 to 50 minutes at 350\u00b0.
Can add a little bourbon, not over 1/4 cup for double recipe.
Preheat oven to 300\u00b0.
Cream margarine, sugar and flour.
Add pecans and mix well.
Shape dough into 1-inch balls.
Bake on an ungreased cookie sheet for 45 minutes.
Stir together confectioners sugar and granulated sugar in small bowl.
Roll baked cookies in sugar mixture while still hot.
he preheated 300 degree oven for 10 minutes.
Remove the
Beat eggs; add Karo syrup, sugar, butter, vanilla and salt. Mix until well blended, then stir in pecan halves. Pour into pie shell. Bake in a 350\u00b0 oven for 55 to 65 minutes or until a knife inserted into pie comes out clean. Double recipe for 2 pies.
dip out mixture & roll into balls.
Roll the potato ball
Mix margarine, sugar and vanilla.
Stir in flour and salt. (If dough is soft, cover and refrigerate until firm.) Heat oven to 350\u00b0.
Shape dough around pecan halves to form 1-inch balls. Beat egg white and water with fork.
Dip balls into egg white mixture; roll in coconut.
Place about 1 inch apart on ungreased cookie sheet.
Bake until light brown, 14 to 15 minutes.
Store in tightly covered container.
Cream the margarine and 1/4 cup of sugar.
Add flour and pecans; mix well.
Shape into 1-tablespoon balls.
Place on ungreased baking sheet.
Bake at 300\u00b0 for 45 minutes.
Use your favorite pie crust recipe for a two crust pie.
In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350\u00b0 oven 55 minutes. Chocolate Pecan Pie: Follow recipe for Pecan Pie. Melt 4 squares semi-sweet chocolate with margarine.
Crush vanilla wafers very fine and set aside. Using mixer, cream orange juice, sugar and butter. Add crushed vanilla wafers and pecans.
Shape mixture into bite-size balls and roll in coconut or pecans.
Refrigerate until ready to serve. Yield: 5 to 7 dozen.
Melt butter and while hot, stir in peanut butter.
Mix well and add vanilla, powdered sugar and Rice Krispies.
Work in with hands until it will form balls.
If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
Dip into melted chocolate and paraffin or shortening with toothpick.
Cool on waxed paper.
Mix ingredients together until well blended.
Hand form into small balls.
Bake at 300\u00b0 up to 15 minutes. (These will not brown).
While balls are still warm, roll into powdered sugar.
Preheat oven to 350.
Cream butter with sugar.
Add flour and pecans, mix well.
Roll into balls, about the size of a large gumball, and place on a cookie sheet (I prefer to line mine with parchment, but I'm sure cooking spray would do.).
Bake at 350 for 20 minutes, or until very lightly browned.
While still warm, roll in superfine sugar - this is important because the dough does not have much sugar.