Recipes Pecan Grove Texas Scribd 4

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The Richard Bland College Library Staff and The Friends of Richard BlandCollege have enjoyed compiling this cookbook to help celebrate the 40 thAnniversary of the founding of Richard Bland C ollege.Since the pecan grove has been a source of visual pleasure and an integralpart of our rural campus, recipes were selected that incorporate the pecannut.Than k you to our many com mun ity and campus friends for sharing theirrecipes. M any have included their favorite recipes some of which have beenused for many years in their families.Thank you also to The Texas Pecan Growers Association and

The North Carolina Pecan Growers Association for generouslygranting permission to use their recipes and pecan facts.Recipes have been included from Monumental Favorites. It is hoped thatthis will generate interest in purchasing the cookbook in order to obtainmon etary support for The Virginia Breast Cancer Fo undation and its ongoingmission to Educate, Advocate and Erad icate.And finally, the compilers do not assume responsibility for any errors orsources of recipes. The goal is simply to provide an enjoyable remembrance

of the 40 th Celebration.

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Congr essi onal Recor d: Apr i l 6, 2001 ( Senate) [ Page S3703] Fromt heCongressi onal Record Onl i ne vi a GPO Access[ wai s. access. gpo. gov] [ DOCI D: cr 06ap01- 31]

NATI ONAL PECAN MONTHMr . CLELAND. Mr . Pr esi dent , Apr i l i s ``Nat i onal Pecan Mont h. ' '

One of t he nat i on' s i mpor t ant agr i cul t ur al pr oduct s, pecans ar et he onl y maj or t r ee nut t hat can be consi der ed a t r ue Ameri can nut .Pecans were f i r st di scover ed gr owi ng i n Nor t h Amer i ca and part s ofMexi co i n the 1600' s and were gi ven t he name ` pecan' ' based on t heNat i ve Amer i can word of Al gonqui n ori gi n, meani ng ``al l nut s r equi r i ng ast one t o cr ack. ' ' Pecans wer e f avor ed by pr e- col oni al r esi dent s andserved as a maj or sour ce of f ood because t hey were accessi bl e t owaterways and easi er t o shel l t han other Nort h Ameri can nut speci es.

Today, pecans ar e grown i n Al abama, Ar i zona, Ar kansas,Cal i f or ni a, Fl or i da, Geor gi a, Kansas, Loui si ana, Mi ssi ssi ppi , NewMexi co, Nor t h Carol i na, Okl ahoma, Sout h Carol i na and Texas and ar eenj oyed ar ound the worl d as t he per f ect nut . Accor di ng to U. S.Depart ment of Agr i cul t ur e stat i st i cs, over 346 mi l l i on pounds of pecanswer e pr oduced i n t he U. S. i n 1999. I n f act , t he maj or i t y of t he wor l d' specan pr oduct i on, 80 percent , comes f r omt he U. S.

Whi l e val ued f or t hei r wonder f ul ar oma and f l avor , sci ent i f i cr esearch has begun t o r ecent l y r eveal an even more i mpor t ant r eason t omake pecans par t of an everyday, heal t hy di et . Accordi ng t o r esearchersat l eadi ng academi c i nst i t ut i ons i n t hi s count r y, pecans have many oft he i mpor t ant nut r i t i onal at t r i but es t hat heal t h pr of essi onal sr ecommend. Not onl y ar e nut r i t i on r esear chers f i ndi ng that pecans canl ower bl ood chol est er ol l evel s when i ncor por at ed i nt o t he di et , f oodsci ent i st s have al so f ound that pecans are a concent r ated sour ce ofpl ant st er ol s, whi ch ar e wi del y t out ed f or t hei r chol est er ol - l ower i ngabi l i t y. Numerous st udi es have al so shown that phytochemi cal s l i ke t hosef ound i n pecans act as ant i oxi dant s, whi ch can have a pr otect i ve ef f ectagai nst many di seases.

Si nce 90 per cent of t he f at i n pecans are of t he heart - heal t hyunsat ur at ed var i et y, t hey f i t r i ght i nt o t he gover nment ' s l at est U. S.Di et ary Gui del i nes f or Amer i cans i ssued i n May 2000. The l atest di et arygui del i nes f r om t he Amer i can Hear t Associ ati on, AHA, al so bode wel l f orpecan l overs . The new AHA gui del i nes speci f i cal l y advi se Amer i cans t ol i mi t t hei r i nt ake of sat ur at ed f at and t o ``subst i t ut e gr ai ns andunsat ur at ed f at t y aci ds f r om f i sh, veget abl es, l egumes and nut s' ' i n i t spl ace.

I n addi t i on t o t hei r chol est er ol - l ower i ng pr oper t i es and hear t -heal t hy f at s, pecans cont ai n more t han 19 i mpor t ant vi t ami ns andmi neral s, i ncl udi ng vi t ami ns A and E, f ol i c aci d, cal ci um, magnesi um,phosphorus, potassi um, zi nc and several B vi t ami ns, and are a goodsour ce of f i ber . Pecans ar e par t of t he pr ot ei n gr oup i n t he U. S.Depart ment of Agr i cul t ur e' s Food Gui de Pyrami d, maki ng t hem a nut r i t i ous

al t er nat i ve f or Amer i cans who ar e veget ar i ans or st r i vi ng t oeat a more pl ant - based di et . Pecans, whi ch are natur al l y sodi um- f r ee,ar e al so i deal f or anyone who wi shes t o restr i ct t hei r sodi um i nt ake.

Pecans, a t r ue al l - Ameri can nut , deserve t o be recogni zed. Notonl y f or t hei r l ong hi st ory of pr ovi di ng sustenance and enj oyment , butf or t he heal t h benef i t s t hey can pr ovi de t o Amer i cans- - especi al l y thosest r i vi ng t o eat a heal t hi er di et . I hope my col l eagues wi l l j oi n me i ncel ebr at i ng ``Nat i onal Pecan Mont h. ' ' Celebrate April Pecan Month 2002!

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PECAN INFORMATION Particularly popular in the southern United States (and, we should add,everywhere pecan pie is prized), pecans are uniquely native to No rthAmerica.

Wh ere They're GrownFruit of a large hickory tree, the pecan remained part of the NativeAmerican diet until European settlers arrived. Today, growers cultivatethe pecan tree in Texas (where the pecan tree is officially the state tree),New Mexico, Louisiana, Mississippi, Georgia and Florida.Uses for PecansPecans, mo st widely associated with sugary pecan pie, additionally can beused in candies and coo kies. They often show up in other dishes includingcasseroles, salads and turkey stuffing.

Storage TipBecause of their high content of oil, shelled pecans can absorb odors orturn rancid quickly. Unshelled and shelled pecans should be stored in therefrigerator in a sealed container after two m onths on the shelf.NutritiousPecans contain good sources of potassium, zinc, thiamine, magnesium,folic acid, niacin and vitamin B6. Fatty oils consist of 87 percent of

unsaturated fatty acids.www.originalnuthouse.com

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Explore extraordinary specials in the Webs biggest Nut Store! Buy online or find them at Food Lion, Camellia Food Store, Farm

Fresh Supermarket, and Ukrop's.

Morven Partners, headquartered in Richmond, Virginia, buys, processes andsells Virginia and Valencia peanuts, almonds, pecans and other nut-relatedproducts under the national brand name Original Nut House. The companyalso maintains a regional presence across the country with its family of brands

under Original Nut House that includes Borden's Peanuts, Cal Almond,Fowler's Famous, Gary's, Hoody's, Jimbo's Jumbos, LA-Nut, San Saba Pecansand Wakefield Peanut Company. The business expanded to dominate thepeanut, almond and pecan industries worldwide in just a few years after it wasfounded in 1994. Its extensive clientele found on five continents, includesinstitutional and industrial clients, retail food store chains, concessionaires,

wholesalers and other food processors. Morven's Industrial Division suppliesthe finest processed almond, peanut and pecan products and ingredients todomestic and international customers. Users of these products include dairies,cereal, confectionery, ice cream, baking and health food companies and

specialty users. The company can tailor its products to individual needs anduses, including consistent sizing of granulated peanuts, producing peanut butterin different colors, blends and formulas, producing roasted and raw pecans in a

variety of sizes, and producing blanched, natural and flavored almonds in avariety of sizes. Morven Partners' value-added innovations create a bold,diverse array of products and programs that help both the client and consumer.If you would like more information on how your company can benefit bypurchasing or reselling any of Morven's products, please call toll-free: (888)395-6887.

www.originalnuthouse.com

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Bon Hom.m.e RichardThe Student Newspaper of Richard Bland Co lle g e

Volume X.XXVlII Issue 4 March/April 2001

S aving th e Pecan Grove

Insi de this issu e:

Gr eat Library In/D 2Ca nd id Commen ts 3Dr. Alenka Hlousek- -IRad ojcic's Summer ProjectSpr ing F7.ing Success 5Bla nd Br iefs 6

Bo n Homme Ri cha r d StaffWriters: Angie Castlebury .Bryant Craw ley, Brandon S.Crisp. J . Wakeford Fran cis,Aaron Gamble, Amanda HudSOD, Kristen Mell, Joe Roper ,Christina Sheetz , Kai Sommer, Professor Carole Summerville, Sam WrayPhotogr aphers : El len Andes ,Rob Bennett

Co-adviso rlEditorlPublis ber:Jill LefflerCo_advisorlProofreader:Elizabeth Rescher

The Fr iends of th e Li brar y coordinates the donations for plant ing pecan trees and crape my rtles. Th e pecan grove hasbeen devastated in recen tyea rs by s to rm s, possiblybecau se ofthe age of th etree s . The Friends havese t out to ra ise funds toplan t pecan trees in thespaces where they havebeen lost. In the fal l of1999 we plan ted twelvet rees and in th e fall of2000, ten more. Thegrounds crew, unde r thedi rect ion of Bill Wam sley,has plante d th e most

recen t ones . We eagerlyawait each spring to seehow th ey a re do ing.

The cr ape myr tleshave been planted to addsome beauty and color tothe campus . Twenty -fivehave been planted alongthe parking lot ne a r th etr ack . Aga in , the groundscrew ha s done the plant-ing a nd will ma intain th eplants.It cos ts about $25 to

ge t ea ch tree , bot h pecansand crape myrtles. Wehave been accepting

donat ions "In Memory of 'a nd "In Honor of ' for th etrees . A certificate is prepared for each tree a nd acopy is kep t in a book inth e Library. We ask $25for these donat ions. Wealso accep t donations inany amoun t for th e plant.ings . Thos e wanting tocontribute sma ll amountsof cash may put coins orbills i n t he j ar a t th e Li brary 's Fr ien ds display.

by Carol e Summerville

- --------_.__ _ -_ .. - - - -.;. i : ' : ; " ~ : ~ ' : . c ~ ~ ~ t i t r t { ~ j l ~ ~The: pecan grove adds beauty to the campus.


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THE PECAN: A Unique American Nut Growers cultivate the pecan tree in Texas, Georgia and other Southern states. Pecans are good for you. A small bag - about three ounces - provides almost

10% of the daily recommended value of zinc. In 1919, the pecan tree became the state tree of Texas.

Pecans go back a long way - they were a major source of food for Native Americans in the 1500's!

Pecans are so popular that even presidents George Washington and Thomas Jefferson grew pecan trees in their gardens!

Pecan production is a major industry in the southeastern United States. Traditional sweets in these parts are pecan praline candy and the ever popular

pecan pie. The United States produces about 80% of all of the pecans in the world!A South Carolina man named Abner Landrum discovered the first pecan

budding technique, which grafted wild plants with pecan trees by placing themin close contact. However, the first successful grafting of the pecan tree did

not occur until 1846. There are over 1,000 varieties of pecans! They come in a mixture of sizes and in

several different forms. National Pecan Queen: Every year, Albany, Georgia plays host to the annual National Pecan Festival. Albany is known as the pecan capital of the United

States, because there are more than 600,000 pecan trees growing there!


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MORE ABOUT PECANS! Pecans, native to North America, are particularly popular in the South. The

nuts are often associated with the traditional pecan pie or Louisiana's famouspralines, but they're used in a wide variety of recipes, from cookies and

desserts to salads and main dishes. Sugared pecans or savory spiced pecans

are delicious snacks for any occasion, and chopped pecans can replace other

nuts in just about any cookie or candy recipe.

The pecan was an important part of the diet of Native Americans before the

arrival of the European settlers. The first successful grafts of the pecan tree

were done in 1846 by a Louisiana plantation gardener, a slave named

Antoine. The cultivation of the pecan tree increased, and the technique of

sowing proved to be the most effective. Today the tree is most widelycultivated in the states of New Mexico, Louisiana, Mississippi, Georgia,

Florida, and Texas, where the pecan tree is the official state tree.

Pecans are available in many forms; you'll find the vacuum-packed in jars,

sealed in plastic bags, or packed in cans. For the freshest and most flavorful

pecans, choose whole ones in the shell; look for nuts that are heavy for their

size and don't rattle when shaken. There shouldn't be any cracks or holes in

the shells. When you buy shelled pecans, look for a date on the bag or

container. Shelled pecans absorb odors and turn rancid quickly, and should

be stored in the refrigerator in a sealed container. Pecans also freeze very

well, so if you buy more than you can use right away, store them in amoisture-proof plastic bag in the freezer. Unshelled pecans may be stored for

about 3 months at room temperature.

Pecans are most popular in desserts such as pies, cookies, and candies, but

also make an interesting addition to salads, stuffings, and other savory main

or side dishes. They are also delicious whole, toasted and spiced, or covered

with chocolate.

Even though pecans have a high fat content, they're a good source of

potassium, thiamine, zinc, copper, magnesium, phosphorous, niacin, folic

acid, iron, and vitamin B6, and also a good source of fiber. The fats are

composed of 87% unsaturated fatty acids (62% monounsaturated and 25%

polyunsaturated). It's been found recently that pecans may actually help to

lower blood cholesterol levels.


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PECANS ARE HEALTHYEven though pecans have a high fat content, they're a good source of potassium, thiamine,zinc, copper, magnesium, phosphorous, niacin, folic acid, iron, and vitamin B6, and also a

good source of fiber. The fats are composed of 87% unsaturated fatty acids (62%monosaturated and 25% polyunsaturated).

It's been found recently that pecans may actually help to lower blood cholesterol levels.Phytochemicals from Pecans may Lower Blood Cholesterol. Eating pecans may help tolower your blood cholesterol, according to a study recently presented at the Institute ofFood Technologists (IFT) Annual Meeting. Nutrition researchers from the University ofGeorgia found that pecans contain as much as 95 milligrams of plant sterols per 100 grams,90 percent of which is in the form of beta-sitosterol. These plant sterols have been found toeffectively compete with the absorption of cholesterol in the body.

According to the researchers, both pecans and peanuts are concentrated food sources ofplant sterols and by increasing consumption of these nuts, a person could easily raise theplant sterol levels in the diet to the point where health effects have been proven. Man-madederivatives of plant sterols, unlike the plant sterols found naturally in pecans, are currentlybeing used as added ingredients in several new functional foods being marketed today.

Research from New Mexico State University, published in the March issue of the Journal ofthe American Dietetic Association, revealed that consumption of cup of pecans a dayhelped to significantly lower total and LDL (bad) cholesterol levels. Study participantsdid not gain weight a phenomenon that also was reported in research announced at a JuneAmerican Heart Association conference on dietary fats, according to the National PecanShellers Association. At the AHA conference, researchers from the Harvard-affiliated

Brigham and Womens Hospital in Boston reported that dieters who followed a moderatefat diet (with 35 percent of calories from unsaturated fats such as nuts) lost equal amounts ofweight as those on a low-fat diet. Participants also kept their weight off longer than thosewho followed a low-fat regimen.

In addition to their cholesterol-lowering components, pecans contain numerous vitaminsand minerals including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus,zinc and several B vitamins. Pecans also are a good source of a unsaturated fats, includingthe monounsaturated fat known as oleic acid. Oleic acid, also found in olive oil, is a stapleof the heart-healthy Mediterranean diet.

Newly released Dietary Guidelines for Americans from the U.S. Department of Agriculture(USDA) acknowledge that as part of a balanced diet, consumers can eat moderate amountsof total fat as long as it is predominantly the monounsaturated and polyunsaturated fats the heart-healthy, unsaturated fats.


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The Texas Pecan Growers Association (TPGA) was formed in 1921

and was incorporated in 1967. The Association serves as a spokesperson on

behalf of its members on subjects pertaining to the pecan industry and is

engaged in many activities to promote the pecan industry.

TPGA has generously granted Richard Bland College

Library permission to use their recipes and nutritional

information.

Please visit their website for additional information at: www.tpga.org.

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SOUTHERN CHOCOLATE PECAN PIE

1 4 oz package sweet chocolate squares 1/4 cup butter 1 2/3 cups evaporated milk

1 1/2 cups sugar 3 tablespoons cornstarch

1/8 teaspoon salt 2 eggs

1 teaspoon vanilla 1 1/3 cups flaked coconut 1/2 cup chopped pecans

1 unbaked 10-inch pie shell Mix chocolate with butter in saucepan. Place over low heat, stirring occasionally, untilmelted. Remove from heat. Blend in evaporated milk gradually. Mix sugar, cornstarch andsalt in a bowl. Beat in eggs and vanilla. Blend in chocolate mixture gradually. Pour into pieshell. Combine coconut and pecans. Sprinkle over filling. Bake at 375 degrees for 45 to 50minutes or until puffed and browned. Cool for at least 4 hours. Filling will set while cooling.

BUTTER PECAN TURTLE BARS I

2 cups all-purpose flour 3/4 cup light brown sugar, packed

1/2 cup butter, softened 1 1/2 cups pecan halves

1/2 cup light brown sugar, packed 2/3 cup butter

1 1/2 cups milk chocolate chips Combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend until crumbly. Pat mixturefirmly onto bottom of ungreased 9- x 13-inch pan. Sprinkle pecan halves over the unbakedcrust. Set aside. In small saucepan, combine 1/2 cup brown sugar and 2/3 cup butter. Cookover medium heat, stirring constantly, until mixture begins to boil. Boil for one minute,stirring constantly. Drizzle caramel over pecans and crust. Bake at 350 degrees for 18-20

minutes or until caramel layer is bubbly and crust is light brown. Remove from oven andimmediately sprinkle with chocolate chips. Spread chips evenly as they melt. Cool completelybefore cutting.

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POLLO RIA PICNIC BURRITO

6 flour tortillas 8 ounces cream cheese -- softened

7 oz can diced green chilies, drained 6 green onions -- chopped

1 medium tomato -- chopped 1/4 cup cilantro -- minced

7 oz can sliced pitted black olives 2 cups chicken, cooked -- shredded 8 romaine lettuce leaves -- shredded 1 cup cheddar cheese -- shredded

1/4 cup chopped pecansLay out tortillas on board and spread evenly with softened cream cheese (be gentle or

tortillas will shred). Portion remaining ingredients over cream cheese and layer in order givenabove. Fold classic style and press firmly as you roll up each burrito. Wrap tightly in plasticwrap and chill for at least 4 hours.

TUNA PECAN BALL

1 8 oz package cream cheese -- softened 1 7 oz can solid white tuna -- drained and flaked

3 tablespoons diced green pepper 3 tablespoons diced onion 3 tablespoons diced celery

5 olives, pimiento stuffed -- diced 2 teaspoons prepared horseradish

1/2 teaspoon hot sauce 1/2 teaspoon Worcestershire sauce

1/2 cup chopped pecansCombine all ingredients except pecans; stir well. Shape mixture into a ball; cover and chill at least 1 hour. Roll in pecans; cover and chill. Serve ball with assorted crackers. Makes 2 cups.

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SEAFOOD PECAN

2 tablespoons butter 2 tablespoons all-purpose flour

1 cup milk

1/4 teaspoon salt 1/2 cup sharp cheddar cheese -- grated

1/2 cup sour cream 4 fish fillets -- flounder, or other

1 cup crabmeat 1 cup uncooked scallops -- rinsed 1 1/2 cups cooked rice or noodles

1/4 cup pecan pieces -- toasted Melt butter in saucepan over medium-low heat; blend in flour, then milk. Stir constantly

until thickened. Add salt and cheese; stir until cheese melts. Set aside. When cool, add sourcream. Place fish fillets on bottom of greased, square, 1-quart casserole dish. Add crabmeatand scallops to cream sauce; pour over fish. Can be refrigerated at this point until ready tobake. Bake at 325 degrees until fish is done, about 10 to 15 minutes. Serve over cooked riceor noodles. Sprinkle with toasted pecan pieces. Serves 4.

CHOCOLATE NUT TREASURES

2/12 cups all-purpose flour 1 teaspoon salt

1/2 teaspoon soda 1 1/2 cups sugar 1 cup dairy sour cream

1/2 cup shortening2 eggs

1 teaspoon vanilla 1 envelope (1 oz) premelted unsweetened chocolate

1/2 cup chopped pecanspecan halves

Chocolate Frosting: 1 package One Layer Size Buttercream Fudge Frosting Mix

In large mixer bowl, combine all ingredients except chocolate, pecans and frosting. Blendwell. Remove 1 cup of dough to small bowl: blend in chocolate and 1/2 cup choppedpecans. Chill dough at least 1 hour. Drop light dough by teaspoon onto greased cookiesheets. Top each with a half teaspoon of chocolate dough. Bake at 400 degrees for 10 to 12minutes. Cool and frost with Chocolate Frosting. Top with pecan half.Chocolate Frosting: Prepare frosting mix as directed on package. Makes 48-54 cookies.

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RUN-FOR-THE-ROSES PIE

1 cup sugar 1 cup light corn syrup

1/2 cup butter or margarine -- melted 4 large eggs 2 tablespoons bourbon 1 cup chopped pecans

1/2 cup semisweet chocolate chips 1 unbaked 9-inch pastry shell

Combine first 5 ingredients in a large mixing bowl; beat at medium speed of an electricmixer until blended. Stir in pecans and chocolate chips. Pour into pastry shell. Bake,uncovered, at 350 degrees for 45 to 50 minutes or until center is almost set. Cool on a wirerack.

CHERRY WINKS

2 1/4 cups all-purpose flour 1 cup sugar

2 teaspoon salt 3/4 cup shortening2 tablespoon milk1 teaspoon vanilla

2 eggs 1 cup chopped pecans 1 cup chopped dates

1/3 cup chopped maraschino cherries 1 cup crushed cornflakes

About 15 maraschino cherries, quartered

In large mixer bowl, combine flour, sugar, baking powder, salt, shortening, milk, vanilla andeggs. Blend well at low speed. Stir in pecans, dates and chopped cherries; mix well. Dropby rounded teaspoon onto ungreased cookie sheets. Sprinkle with cornflakes, top each with

quartered cherry. Bake at 375 degrees for 10 to 12 minutes.

Tip: If desired, 2 1/2 cups coarsely crushed cornflakes may be used for the 1 cup crushedcornflakes. Drop dough by rounded teaspoon into cornflakes. Toss lightly to coat; shapeinto balls. Place on ungreased cookie sheets; top each with quartered cherry. Bake asdirected. Makes about 60 cookies.

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MOCHA BUTTER BALLS

1 3/4 cups all-purpose flour 1/4 teaspoon salt 2/3 cup instant chocolate drink mix

1/3 cup confectioners' sugar 1 teaspoon instant coffee 2/3 cup butter, softened

1 package (3 oz) cream cheese, softened 2 teaspoons vanilla

1 cup chopped pecans confectioners' sugar

In large mixer bowl, combine all ingredients except pecans and confectioners' sugar. Blendwell at low speed. Stir in pecans; mix thoroughly. Shape into balls using a rounded teaspoonfor each. Place on ungreased cookie sheets. Bake at 350 degrees for 15 to 18 minutes.While warm, roll cookies in additional confectioners' sugar. Makes about 50 cookies.

COCONUT CHERRY DROPS

1 1/4 cups all-purpose flour 1/2 teaspoon baking powder

1/2 teaspoon salt 1/2 cup butter or margarine, softened

1/2 cup sugar 1/2 teaspoon almond extract

1 egg1 cup flaked coconut

1/2 cup chopped pecans1/4 cup chopped maraschino cherries, drained

In large mixer bowl, combine all ingredients except coconut, pecans and cherries. Blend well

at low speed. Stir in remaining ingredients; mix thoroughly. Drop by rounded teaspoonsonto greased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Cool. Makes about36 cookies.

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HAWAIIAN FRUIT SQUARES

3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt

3/4 cup sugar 2 eggs

1/2 cup drained crushed pineapple 1/2 cup chopped dates

1/2 cup chopped pecans1/2 cup flaked coconut

confectioners' sugar

In large mixer bowl, combine flour, baking powder, salt, sugar and eggs. Blend well at lowspeed. Fold in remaining ingredients except confectioners' sugar. Spread in greased 9-inchsquare pan. Bake at 350 degrees for 25 to 30 minutes. Cool slightly. Cut into 36 squares.Roll in confectioners' sugar.

BUTTER PECAN CRUNCHES

1/2 cup plus 2 tablespoons butter, softened 1 3/4 cups firmly packed brown sugar

1 cup chopped pecans 2 cups all-purpose flour

1/2 teaspoon baking powder 1 egg

1 teaspoon rum flavoring1/2 teaspoon vanilla

Combine 2 tablespoons butter, 1/2 cup brown sugar and pecans. Mix just until blendedtogether. Set aside. In large mixer bowl, combine 1/2 cup butter, 1 1/4 cups brown sugarand remaining ingredients. Blend well at low speed. Stir in pecan mixture just until evenlydistributed. Shape into balls, using a rounded teaspoon for each. Place on ungreased cookiesheets; flatten slightly with bottom of glass greased and dipped in flour. Bake at 375 degrees

for 10 to 12 minutes. Cool slightly before removing from cookie sheets.

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OATMEAL CHIP COOKIES

2 cups all-purpose flour 1 teaspoon salt 1 teaspoon soda

1 cup sugar

1 cup firmly packed brown sugar 1/2 cup butter or margarine, softened

1/2 cup shortening2 eggs

2 cups quick-cooking rolled oats 1 cup chopped pecans

1 cup (5 -oz. package) semi-sweet chocolate pieces In large mixer bowl, combine all ingredients except rolled oats, pecans and chocolate pieces.Blend well at low speed. Stir in remaining ingredients; mix thoroughly. If desired, chilldough for easier handling. Shape into balls, using a rounded teaspoon for each. Place onungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Cool.

OATMEAL CARMELITAS

1 cup all-purpose flour 1 cup quick-cooking rolled oats

3/4 cup firmly packed brown sugar 1/2 teaspoon soda 1/4 teaspoon salt

3/4 cup butter or margarine, melted 1 cup (6 oz. package) semi-sweet chocolate pieces

1/2 cup chopped pecans 3/4 cup caramel ice cream topping

3 tablespoons flour In large mixer bowl, combine flour, rolled oats, brown sugar, soda, salt and melted butter.

Blend well at low speed to form crumbs. Press half of crumbs into bottom of 11 x 7-inchpan. Bake at 350 degrees for 10 minutes. Remove from oven. Sprinkle with chocolatepieces and pecans. Blend caramel topping with flour; pour caramel mixture back and forthover chocolate and pecans to cover. Sprinkle with remaining crumb mixture. Continuebaking for 15 to 20 minutes until golden brown. Chill 1 to 2 hours. Cut into bars. Tip:Carmelitas may be baked in 9-inch square pan as directed above.

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BOURBON-PECAN BREAD

1/4 cup butter or margarine, softened 1 cup sugar 1 large egg1 cup milk

1/2 cup bourbon 3 cups all-purpose flour

1 tablespoon baking powder 1 1/2 teaspoons salt

1 1/2 cups chopped pecans, divided 2 teaspoons grated orange rind

2 tablespoons bourbon

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beatingwell. Add egg, beating well. Combine milk and 1/2 cup bourbon. Combine flour, bakingpowder, and salt; add to butter mixture alternately with milk mixture, beginning and endingwith flour mixture. Stir in 1 1/4 cups pecans and orange rind. Spoon batter into a greasedand floured 9 x 5 x 3 inch loaf pan. Sprinkle with remaining pecans. Bake at 350 degrees for1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Drizzle with2 tablespoons bourbon. Cool in pan on a wire rack 10 minutes; remove from pan, and coolcompletely on wire rack. Makes 1 loaf.

BOUTONNIERS

2 cups all-purpose flour 2 teaspoons baking powder

3/4 teaspoon salt 1 1/2 firmly packed brown sugar

1 cup butter or margarine, softened 1 egg

1 teaspoon vanilla 1 1/2 cups quick-cooking rolled oats

1 cup chopped pecans 1 cup flaked coconut In large mixer bowl, combine all ingredients except rolled oats, pecans and coconut. Blendwell. Stir in remaining ingredients; mix thoroughly. Drop by rounded teaspoons ontoungreased cookie sheets. Bake at 350 degrees for 12 to 15 minutes until golden brown.

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SNAPPY TURTLE COOKIES

1 1/2 cups all-purpose flour 1/2 cup firmly packed brown sugar

1/4 teaspoon salt 1/4 teaspoon soda

1/4 teaspoon vanilla 1/8 teaspoon maple flavoring

1/2 cup butter or margarine, softened 2 eggs (reserve 1 white)

2 cups pecan halves Chocolate Frosting: 1 package Buttercream Fudge Frosting Mix for a one-layer cake

In large mixer bowl, combine all ingredients except pecans and frosting. Blend well at low

speed. Chill dough until stiff enough to handle. Arrange pecan halves in groups of 3 or 5on greased cookie sheets to resemble head and legs of turtle. Shape dough into balls, using arounded teaspoon for each. Dip bottom of balls into unbeaten reserved egg white; presslightly onto nuts. Be sure tips of pecans will show when cookie is baked. Bake at 350degrees for 10 to 12 minutes. Do not over bake. Cool; frost tops with Chocolate Frosting.Chocolate frosting. Prepare frosting mix as directed on package.

COCOA BUTTER STICKS

3/4 cup butter or margarine, softened 3/4 cup sugar 1 egg

1 1/2 cups all-purpose flour 1 teaspoon baking powder

1/2 teaspoon salt 2 tablespoons unsweetened cocoa

1 tablespoon water 3 tablespoons finely chopped pecans

2 tablespoons sugar In large mixer bowl, cream butter and sugar until light and fluffy. Beat egg slightly; reserve 1tablespoon to brush over cookies. Add remaining egg to creamed mixture; beat well. Addflour, baking powder, salt and cocoa; blend well at low speed. Chill for easier handling,about 2 hours. Divide dough into 4 parts. Shape each into a long roll, 3/4 inch in diameter.Place, 4 inches apart, on ungreased cookie sheet. Flatten to 1/4-inch thickness with fork,which has been dipped in flour. Smooth dough at edges to form straight sides. Combinewater with reserved 1 tablespoon beaten egg; brush lightly over dough. Combine almondswith sugar; sprinkle over dough. Bake at 400 degrees for 10 to 12 minutes until set but notbrowned. Cool about 1 minute on cookie sheets. Cut into 1-inch bars; remove from cookiesheets.

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HEAVENLY BROWNIES

2 squares (1 oz. each) unsweetened chocolate

1/2 cup butter or margarine 1 cup sugar

2 eggs 1 teaspoon vanilla

1/2 cup all purpose flour 1/2 teaspoon baking powder

1/2 cup chopped pecansIn large saucepan, melt chocolate with butter, stirring constantly, until butter melts. Removefrom heat. Blend in sugar. Add eggs, one at a time, beating well after each. Stir inremaining ingredients; mix well. Spread in well-greased 8-inch square pan. Bake at 350degrees for 25 to 30 minutes. Cool. Cut into squares. (May also be baked in 9-inch squarepan as directed.)

CLASSIC PECAN PIE I

3 eggs, slightly beaten 1 cup Karo light or dark corn syrup

1 cup sugar 2 tablespoons melted margarine

1 teaspoon vanilla 1 1/2 cups pecan halves1 unbaked 9 inch pie shell

In large bowl, stir eggs, corn syrup, sugar, margarine, & vanilla till well blended. Stir inpecans. Pour into pastry shell. Bake at 350 degrees for 50 to 55 minutes. Allow to cool.

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SOUR CREAM PECAN PIE

2 eggs, separated 1 cup sour cream

1 cup sugar

1/4 cup flour 1/2 teaspoon vanilla

1/4 teaspoon salt 1 9-inch pie crust, baked

1 cup brown sugar 1 cup pecans, chopped

Preheat oven to 375 degrees. Prepare pie shell. In saucepan, combine egg yolks, sour cream,sugar, flour, vanilla, and salt. Cook and stir over medium heat for 5 minutes until thickened.Pour filling into baked pie shell. In mixing bowl, beat egg whites until soft peaks form.Gradually add brown sugar and continue to beat until stiff. While filling is still warm, spreadegg white topping over filling. Sprinkle with pecans and bake for 12-15 minutes until golden.Cool before serving.

COCONUT, OATMEAL, AND PECAN PIE

3 eggs 1 cup packed brown sugar 1/2 cup granulated sugar

2/3 cup quick cooking oats 2/3 cup shredded coconut

1/2 cup milk2 tablespoons butter or margarine

1 teaspoon vanilla 1/2 cup chopped pecans

8-10 shelled unbroken pecans 1 9" pie shell

FILLING: Beat eggs, melt butter and combine all ingredients except pecans in large bowl.Add chopped pecans.DIRECTIONS FOR MICRO CONVECTION OVEN: Preheat micro convection ovento 450. Pour filling into pastry shell. Place the shelled unbroken pecans around edge for

decoration. Place pie onto broiling trivet. Bake at 450 degrees for 8 minutes. Lowertemperature to 375 degrees and bake 16 minutes on LOW MIX 375 degrees, or until set.DIRECTIONS FOR CONVENTIONAL OVEN: Preheat oven to 400 degrees. Fit apiece of aluminum foil into crust. Bake 8-10 minutes until crust is barely brown. Remove towire rack to cool slightly. Remove foil. Add filling mixture and place shelled unbrokenpecans around edge for decoration. Reduce oven temperature to 325 degrees and bake 45minutes until set. Makes 9" pie, 8-10 pieces. Delicious warm or cool.

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PECAN PIE IN THE MICROWAVE

3 tablespoons butter 3 eggs slightly beaten1 cup dark corn syrup

1/4 cup brown sugar, packed 1-1/2 teaspoons all-purpose flour 1/2 teaspoon vanilla extract

1-1/4 cup pecans, halved 1 (9 inch) pie shell, baked

Place butter in glass mixing bowl and microwave at 70% power for 1 minute. Stir inremaining ingredients and mix well. Pour mixture into baked pastry pie shell. Microwave for20 minutes on 50% power, or until pie is almost set in center. Makes 6-8 servings.

SWEET POTATO PECAN PIE

Filling: 1 can sweet potato yams; 1/4 cup brown sugar; 1 egg, beaten heavily; 2 teaspoonssugar; 1 tablespoon butter; 1 tablespoon heavy cream; 1 tablespoon vanilla extract; 1/8teaspoon nutmeg; 1/8 teaspoon Allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt

Syrup: 3/4 cup sugar; 3/4 cup dark corn syrup; 2 eggs; 2 teaspoons vanilla extract; 1/4teaspoon salt; 1/4 teaspoon ground cinnamon; 2 tablespoon butter; 1 cup pecan halves;

1 (8 inch) pie shell

Glaze Topping: 1/2 cup dry roasted pecans, chopped fine; 1 cup water; 1/2 cup brownsugar; 1 teaspoon vanilla extract

In a mixing bowl, combine all ingredients except pecans. Mix thoroughly with a hand mixerat medium speed until syrup darkens. Stir in pecans and set aside.

For the syrup: In a mixing bowl, combine all ingredients except pecans and pie shell. Mixthoroughly with a hand mixer at medium speed until syrup darkens. Stir in pecans and setaside.

Pour filling into the pie plate. Pour syrup over top and bake at 325 degrees until it will stand

a fork test. Remove from the heat; set aside and allow to cool.

For Glaze Topping: In a saucepan, combine water and sugar and bring to a boil. Removefrom the heat. Stir in vanilla; blend in pecans. Brush generously over top of the pie.

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BUTTERMILK PECAN PIE

1/2 cup butter or margarine 2 cups sugar

3 eggs

2 teaspoon vanilla 3 tablespoon. all-purpose flour

1/4 teaspoon salt 1 cup buttermilk

1/2 cup chopped pecans1 9-inch pie crust, unbaked

Cream butter or margarine and sugar together, adding sugar gradually. Add eggs one at atime. Blend in vanilla, flour, and salt. Add buttermilk and mix gently. Sprinkle pecans in piecrust and pour custard mixture over pecans. (Pecans will come to the top as the pie bakes.)Bake in a 300 degrees oven for 1 1/2 hours. Test by inserting a knife in center of pie.

PECAN CREAM CHEESE PIE

1 8-oz. package Philadelphia cream cheese 4 medium eggs

6 tablespoon sugar 2 teaspoon vanilla

3/4 cup corn syrup 1 cup pecans, finely chopped 1 9-inch pie crust, unbaked

Soften the cream cheese at room temperature. Cream together in a bowl with 1 egg, 4tablespoons sugar, and 1 teaspoon vanilla. Keep stirring and beating until everything is wellcreamed with no lumps. In a separate bowl, beat together the corn syrup, 1 teaspoon vanilla,3 eggs, and 2 tablespoons sugar. Pour the cream cheese mixture into the pie shell. Level itoff, and spread the chopped pecans on top. Pour the other mixture over the pecans. Bake ina 375 degree oven for 35 minutes.

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BLACK-BOTTOM PECAN PIE

1 oz bittersweet chocolate 5 teaspoons heavy cream 1 teaspoon sugar

9 tablespoons unsalted butter, melted 1 cup plus 2 tablespoons light brown sugar

1 cup light corn syrup 2 teaspoons vanilla extract

5 teaspoons bourbon 5 eggs

1 cup pecan pieces 1 9-inch pie shell, unbaked

Preheat oven to 350 degrees. Melt chocolate in double boiler over simmering water. Insaucepan, heat cream and sugar, stirring until sugar dissolves. Whisk in chocolate untilblended. Spread mixture in unbaked pie shell. Freeze to set chocolate. In large bowl, beatbrown sugar, syrup, vanilla, and bourbon until smooth. Add eggs one at a time, blendingwith mixer. Beat in butter. Spread pecans evenly in unbaked pie shell and pour in filling.Bake for about 45 minutes or until set. Serve with Whiskey Sauce.

Whiskey Sauce:4 tablespoons unsalted butter

1/3 cup water 1 egg

1/2 tablespoon very hot water 1/4 cup heavy cream

1/4 cup whiskeyMelt butter in double boiler over simmering water. In bowl, whisk together sugar and egg,then stir into melted butter. Add hot water and simmer about 7 minutes, stirring untilmixture coats back of spoon. Cool to room temperature. Stir in cream and whiskey.

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VERY CHOCOLATE PECAN PIE

3 eggs, beaten until frothy1/3 cup sugar

1/6 cup dark corn syrup 1/6 cup light corn syrup

1/6 cup honey1 stick butter

12 oz. semisweet chocolate chips 1/4 cup flour

1/8 teaspoon salt 1/4 teaspoon vanilla 1 cup pecan pieces

1 9-inch pie shell, unbaked Preheat oven to 325 degrees. Melt 2 tablespoons of the butter. Cut up the rest of the butterand melt with 2/3 to 3/4 of the chocolate chips. Blend all ingredients together and pourmixture into unbaked pie shell and bake for 40 minutes or until set.

FUDGY PECAN PIE

4 ounces sweet cooking chocolate 1/4 cup butter

14 ounces sweetened condensed milk1/2 cup hot water

2 eggs, beaten 1/2 teaspoon vanilla

1/8 teaspoon salt 1 1/4 cup pecan halves

1 9-inch pie crust, unbaked Preheat oven to 350 degrees. Prepare pie shell. In medium saucepan over low heat, meltchocolate with butter. Stir in sweetened condensed milk, hot water and eggs, and mix well.Remove from heat and stir in vanilla, salt, and pecans. Pour filling into pie shell. Bake for 4045 minutes or until the mixture is firm in the center. Cool before serving.

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CREAMY PECAN PIE

1 large package vanilla pudding mix 1 cup light corn syrup

3 eggs, beaten 1 cup canned milk

1 cup pecans, chopped

1 9-inch pie crust, unbaked Preheat oven to 375 degrees. Prepare pie shell. Blend pudding mix and corn syrup. Stir inmilk and eggs then add pecans. Pour filling into pie shell. Bake for 40 minutes or until themixture is firm in the center. Cool before serving.

GINGER MOCHA PECAN PIE

3 tablespoons butter, softened 2 tablespoons browned butter

1/2 cup sugar 1/2 cup brown sugar

1/4 teaspoon salt 1/8 teaspoon ginger

1 heaping teaspoon instant coffee 1 teaspoon vanilla

3 eggs, beaten 1 cup light corn syrup

1 cup pecan pieces 1 9-inch pie crust, unbaked

Preheat oven to 450 degrees. Prepare pie shell. Cream together both butters, sugar, and

brown sugar, then add salt, ginger, coffee, and vanilla. Add eggs and corn syrup, then blendin pecans. Pour filling into pie shell. Bake for 10 minutes then reduce to 325 degrees for 45minutes or until the mixture is firm in the center. Cool before serving.

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CARAMEL PECAN PIE

2/3 cup sugar 1/4 cup butter, melted 3 eggs, beaten lightly

1 12 oz. jar caramel topping

1 1/2 cups pecan pieces 1 9-inch pie shell, unbaked

Preparation: Preheat oven to 350 degrees. In a bowl, combine eggs and sugar and stir untilsugar is dissolved. Mix in topping and butter. Stir in pecans. Pour mixture into unbaked pieshell and bake for 45 minutes or until set.

Queenie

PECAN PIE SQUARES3 cups all-purpose flour

1/4 cup plus 2 tablespoons sugar 3/4 cup butter, softened

3/4 teaspoon salt 4 eggs, beaten

1 1/2 cups sugar 1 1/2 cups light corn syrup 3 tablespoons butter, melted

1 1/2 teaspoons vanilla 2 1/2 cups pecans, chopped

Preheat oven to 350 degrees. Grease jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Beat flour,sugar, butter, and salt in mixing bowl until crumbly. Press mixture firmly into pan and bake20 minutes or until light golden brown. For the filling, mix eggs, sugar, corn syrup, butter,and vanilla; stir until mixed well and add pecans. Pour evenly over baked layer and bake 25minutes or until filling is set. Cool before cutting into 1/2 inch squares.

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COFFEE PECAN PIE

3 eggs, beaten 3/4 cup molasses

3/4 cup light corn syrup 1/2 cup double strength coffee

2 tablespoons, melted

1/4 teaspoon salt 1 teaspoon vanilla

1 cup chopped pecans 4 tablespoons flour

1 9-inch pie crust, unbaked Preheat oven to 375 degrees. Prepare pie shell. Mix eggs, molasses, corn syrup, coffee,butter, salt and vanilla. Mix pecans and flour and fold into mixture. Pour filling into pie shelland bake for 40 minutes or until the mixture is firm in the center. Cool before serving.

DATE PECAN PIE

1 9-inch pie crust, unbaked 3/4 cup butter

3/4 cup brown sugar 2 egg yolks

1/2 cup evaporated milk2 egg whites

3/4 cup chopped pecans1 cup chopped dates

1/8 teaspoon powdered cloves 1/4 teaspoon cinnamon

Cream the butter, add sugar, and beat until creamy. Add the egg yolks one at a time. Blend inthe milk, spices, pecans, and dates. Beat the egg whites until stiff and fold into mixture. Pourthe mixture into pie crust and spread evenly. Bake 40 minutes at 350 degrees. Serve withwhipped cream.

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CRANBERRY PECAN PIE

3 eggs, beaten 1 cup light corn syrup

2/3 cup sugar 2 tablespoons butter, melted 1 cup fresh cranberries, coarsely chopped

1 cup pecans, chopped 1 tablespoon orange zest, grated

1 9-inch pie crust, unbaked Preheat oven to 350 degrees. Prepare pie shell. Combine eggs sugar, corn syrup, and sugar.Stir in cranberries, pecans, and orange zest. Pour filling into pie shell. Bake for 1 hour oruntil the mixture is firm in the center. Cool before serving.

RAISIN PECAN PIE

1 1/2 cups raisins 1 1/4 cups sugar

1/2 cup butter, softened 2 eggs, beaten

1 cup pecan halves 1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon vanilla 1 9-inch pie crust, unbaked

Preheat oven to 350 degrees. Prepare pie shell. Boil the raisins in water for 10 minutes untilplump, then drain and cool. Cream together the butter and sugar. Stir in sugar, nutmeg,cinnamon, and vanilla and then add pecans and raisins. Pour filling into pie shell. Bake for35-40 minutes or until the mixture is firm in the center. Cool before serving.

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FIG PECAN PIE

1/2 cup sugar 1 tablespoon cornstarch 1 cup light corn syrup

1/4 cup Louisiana cane syrup

1 tablespoon vanilla 3 eggs, beaten

1 cup pecans, chopped 1/2 cup fig preserves, chopped

pinch of cinnamon pinch of nutmeg

1 9-inch pie crust, unbaked Preheat oven to 325 degrees. Prepare pie shell. Combine sugar and cornstarch in a largemixing bowl. Whisk in corn syrup, cane syrup, vanilla, and eggs. Blend in pecans and figsand season with pinches of cinnamon and nutmeg. Pour filling into pie shell. Bake for 45minutes or until the mixture is firm in the center. Cool before serving.

UPSIDE DOWN APPLE PECAN PIE

4 tablespoons butter 1 cup pecan halves

1/2 cup brown sugar 1 teaspoon vanilla

1 tablespoon maple syrup 4 peeled, cored, sliced, tart apples

2 tablespoons white sugar 1/2 tablespoon lemon juice

1 teaspoon cinnamon 1 tablespoon flour

1 tablespoon currants dash of salt

1 egg, beaten 2 9-inch pie crusts, unbaked

Spread butter on sides and bottom of non-stick pie plate. Press pecans, round side down,into butter. Mix brown sugar, vanilla, and maple syrup and pack tightly on top of pecans.

Cover with a pie crust and press down. Mix apples, white sugar, lemon juice, cinnamon,flour, currants, and salt and spoon mix over dough. Brush edge with egg. Cover with anotherpie crust and pinch edges to pleat dough. Cut 4 slits in top. Bake at 400 degrees for 45minutes. Cool 5 minutes and invert onto large plate and tap bottom.

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PUMPKIN PECAN PIE

Pumpkin Layer: 3/4 cup pumpkin

2 tablespoons light brown sugar 1 large egg, beaten 2 tablespoons sour cream 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg

3/4 cup light corn syrup 1/2 cup light brown sugar

3 large eggs, beaten 3 tablespoons butter, melted

2 teaspoons vanilla 1/4 teaspoon grated lemon rind

1 1/2 teaspoon lemon juice

1/4 teaspoon salt 1 1/3 cups pecans

1 9-inch pie crust, unbaked Preheat oven to 425 degrees. Prepare pie shell. Whisk together pumpkin, brown sugar, egg,sour cream, cinnamon, and nutmeg until smooth. In another bowl combine corn syrup,brown sugar, eggs, butter, vanilla, lemon rind, lemon juice, and salt. Spread pumpkin layerinto pie shell, then spoon pecan mixture over it. Bake for 20 minutes, then reduce to 350degrees and bake for 20-30 minutes more. Filling will puff slightly but will not be completelyset. Cool before serving.

APPLE PECAN PIE

2 cups apples, thinly sliced 1/2 cup brown sugar

1/4 cup dark molasses 3 tablespoons brandy

3 eggs, beaten 1 cup pecans, chopped

1/4 cup butter 1/4 cup light corn syrup

2 tablespoons lemon juice 1 9-inch pie crust, unbaked

Preheat oven to 350 degrees. Prepare pie shell. Cream the butter and sugar until smooth.Stir in eggs, molasses, corn syrup, brandy and lemon juice. Add apples and pecans and mixthoroughly. Pour filling into pie shell. Sprinkle with nutmeg. Bake for 40 minutes or until thefilling is bubbly and crust brown. Cool before serving.

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FAVORITE PECAN PIE

3 eggs, slightly beaten

1 cup sugar 1 cup light corn syrup

1 teaspoon vanilla 1/2 teaspoon salt

1 tablespoon butter, melted 1 cup pecans

1 9-inch pie crust, unbaked Mix eggs, sugar, corn syrup, vanilla, salt, and butter together. Stir in pecans and pour into pieshell. Bake at 350 degrees for 45-50 minutes until filling is almost firm.

CALIFORNIA PECAN PIE

1/2 cup brown sugar 2 tablespoons all-purpose flour

1 1/4 cups light corn syrup 3 tablespoons butter

1/4 teaspoon salt 3 eggs

1 1/2 teaspoons vanilla 1/2 cup pecan pieces 1/2 cup walnut pieces

1 9-inch pie crust, unbaked Mix the brown sugar and flour in a saucepan. Add corn syrup, butter and salt. Warm overlow heat, just until butter is melted. In a medium bowl, beat eggs with vanilla. Stir in sugarmixture and pour into pie shell. Add nuts. Bake below center of oven at 375 degrees for 40to 45 minutes, or until filling is set in center. Cool before cutting.

25,000 eBooks available in RBC Library

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CLASSIC PECAN PIE II

4 eggs 3/4 cup sugar

1/2 teaspoon salt 1 1/2 cups light corn syrup

1 tablespoon butter, melted

1 teaspoon vanilla 1 cup pecan halves

1 9-inch pie crust, unbaked Preheat oven to 400 degrees. Prepare pie shell. Beat the eggs lightly and add the sugar, salt,corn syrup, cooled butter, and vanilla; stir until mixed well. Spread the pecan halves on thebottom crust and cover with the filling. Place in the oven and immediately reduce the heat to350 degrees. Bake for 40 to 45 minutes or until the mixture is firm in the center. Cool beforeserving.

BEFORE COMPUTERS!

MOLASSES PECAN PIE

1 1/2 cup brown sugar 2 1/2 tablespoons flour 1/4 cup butter, melted

5 eggs, beaten 1 1/3 cups light corn syrup

1/4 cup molasses 1 1/2 teaspoons vanilla 2 1/2 cups pecan halves

2 9-inch pie crusts, unbaked Preheat oven to 350 degrees. Prepare pie shells. Mix sugar, flour, butter and eggs in a bowl.Spread half of the pecan halves on the bottom of each crust and cover with the filling. Bakefor 50 minutes or until the mixture is firm in the center. Cool before serving.

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HONEY PECAN PIE

1/2 cup butter, melted 3/4 cup light corn syrup

1/4 cup honey1 cup sugar 3 large eggs, beaten

1 teaspoon vanilla 1/8 teaspoon salt

1 cup pecan halves 1 9-inch pie crust, unbaked

Preheat oven to 425 degrees. Prepare pie shell. Melt butter in saucepan and brown withoutstirring. Mix butter, corn syrup, honey, vanilla, and salt in a bowl then add eggs. Spreadpecan halves on the bottom of crust and cover with the filling. Bake for 10 minutes at 425degrees then reduce temperature to 325 degrees and bake for 40 minutes or until the mixtureis firm in the center. Cool before serving.

SEAL OF RICHARD BLAND COLLEGE

Richard Bland College of the College of William and Mary in Virginia was

founded in 1960. It is the Junior College of The Commonwealth of Virginia. The

College offers a traditional curriculum in the liberal arts and sciences leading to the

associate degree and other programs appropriate to a junior college. The

curriculum is intended to allow students to acquire junior status upon transferring

to a four-year college or to pursue expanded career opportunities. The College alsorecognizes its responsibility to serve the public by providing educational and

cultural opportunities for the community at large.

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REDUCED FAT PECAN PIE 1 large egg

6 large egg whites 1 1/3 cups dark corn syrup

1 1/3 cups sugar

1 1/2 tablespoons reduced fat butter1 1/4 teaspoons vanilla

3/4 cup pecan halves, slivered 1 9-inch pie crust, unbaked

Preheat oven to 350 degrees. Prepare pie shell. In a large mixing bowl, whisk together theegg and egg whites until blended and frothy. Whisk in the corn syrup, sugar, butter, andvanilla until the sugar is dissolved. Stir in pecans and pour mixture into pie shell. Bake for 55minutes or until the mixture is firm in the center. Cool before serving.

NEW ORLEANS PECAN PIE

3 egg yolks 1 cup sour cream

1 cup sugar 4 tablespoons cornstarch

1/4 teaspoon grated lemon rind or extract pinch of salt

1 baked pie shell, cooled 2 egg whites

1 cup brown sugar 1 cup chopped pecans

Mix egg yolks, sour cream, sugar, cornstarch, lemon rind and salt. Cook in top of doubleboiler until thick. Pour into pie shell. Beat egg whites. Add brown sugar slowly; stir inpecans. Spread over filling. Bake until lightly browned. Cool. Refrigerate for several hours.

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APPLE PECAN DESSERT

1 can apple pie filling3/4 cup water

1 package refrigerated biscuits 1/4 teaspoon nutmeg

1/4 cup chopped pecans

Mix pie filling, water, and nutmeg. Pour into greased 10 x 6 x 2 inch baking pan. Sprinklewith pecans. Top with biscuits. Bake at 375 degrees for 35 minutes. Quick and easy treat.

RITZ PECAN PIE

20 Ritz Crackers; Crushed 1 teaspoon baking powder

3 egg whites; Large

1 cup sugar 1 teaspoon vanilla extract 1/2 cup pecans; halves

3 oz Milk Chocolate; Fine Shred Crush Ritz Crackers to crumbs. Preheat oven to 325 degrees. Mix cracker crumbs andbaking powder. Beat egg whites stiff, then very gradually add sugar, continuing to beat. Addvanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrangepecans across top. Bake 30 minutes. Remove from oven, sprinkle with shredded chocolate,then put under the broiler for a few seconds, watching closely so that the chocolate meltsbut does not scorch. Serve with ice cream or whipped cream.

UTTERLY DEADLY SOUTHERN PECAN PIE

4 eggs 1 1/4 cups cane syrup

1 1/2 cups broken pecan meats 1 cup sugar

4 tablespoons butter 1 teaspoon vanilla

Boil sugar and syrup together two or three minutes. Beat eggs not too stiff, pour in slowlythe hot syrup, add the butter, vanilla, and the pecan meats, broken rather coarsely. Turn intoa raw pie shell and bake in a moderate (350 degrees) oven for about 45 minutes, or until set.

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THOROUGHBRED PIE

Crust: 2 1/2 flour, all purpose

1 teaspoon sugar 1 cup butter, cut up

1/4 plus cup ice water

Mix all except water in food processor until crumbly. Slowly add ice water until mixture justholds together. Wrap in a flat circle in plastic wrap; Chill overnight. Form into pie pan.

Filling: 1/2 cup butter, unsalted, melted

2 eggs 1 cup sugar

1/2 cup flour 1 cup semi-sweet chocolate bits

1 1/2 cups pecans, chopped 2 tablespoons bourbon

Beat eggs with cooled butter. Add flour and sugar. Beat until mixed well. Gently fold inpecans, chocolate and bourbon. Add mixture to pie shell. Bake at 350 degrees forapproximately 30 minutes. Serve with fresh whipped cream.

KUUMBA PIEA Kwanzaa Celebration

4 eggs 1 cup light corn syrup

2/3 cup sugar 3 tablespoons butter, melted

1 1/2 teaspoons vanilla extract 1 1/2 teaspoons almond extract

1 1/2 teaspoons chocolate extract 6 ounces white chocolate, melted

1 cup pecan halves 1 cup slivered almonds

1 (9-inch) pie crust, unbaked Preheat oven to 350 degrees. In the large bowl of an electric mixer, beat the eggs until fluffy.Add the rest of the ingredients except for the pecans, almonds, and pie crust. Beat until wellblended, about 3 minutes. Stir in the pecans and almonds. Pour the mixture into the piecrust. Bake for 50 - 55 minutes, until set. Note: To melt the chocolate, place it in a smallheatproof bowl and set it in a pan of hot but not boiling water, or in the top of a doubleboiler over medium-low heat. Stir until the chocolate has melted.

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BUTTER PECAN TURTLE BARS II

2 cups all-purpose flour 3/4 cup light brown sugar, packed

1/2 cup butter, softened 1 1/2 cups pecan halves

1/2 cup light brown sugar, packed 2/3 cup butter

1 1/2 cups milk chocolate chips In small saucepan, combine 1/2 cup brown sugar and 2/3 cup butter. Cook over mediumheat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly.Drizzle caramel over pecans and crust. Bake at 350 degrees for 18-20 minutes or untilcaramel layer is bubbly and crust is light brown. Remove from oven and immediatelysprinkle with chocolate chips. Spread chips evenly as they melt. Cool completely beforecutting.

CHOCOLATE TURTLES (MICROWAVE)

2 cups chocolate chips 2 tablespoons shortening

14 ounce package caramels1/2 cup butter or margarine

2 tablespoons milk1 cup whole pecan halves

Microwave chocolate chips and shortening in a 2-quart bowl for 2 to 3 minutes at MEDIUMHIGH (70%). Pour only half of the melted chocolate into foil-lined 8-inch pan. Refrigerate15 minutes. Microwave caramels, margarine, and milk in a 1-quart bowl for 4 to 5 minutes atMEDIUM HIGH (70%). Stir in pecans. Pour over refrigerated chocolate. Reheat remainingchocolate mixture for 1 minute at MEDIUM HIGH (70%). Spread chocolate over caramellayer. Refrigerate 1 to 1 1/2 hours. Invert pan. Peel foil. Cut into 1-inch squares. Store in therefrigerator. Makes 5 dozen candies.

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TASSIES

1 cup margarine -- softened 6 ounces cream cheese -- softened 2 cups sifted flour

Filling: 1 box light brown sugar

3 eggs -- beaten 3 tablespoons margarine -- melted

dash salt 1/4 teaspoon vanilla

1/2 cup chopped pecans1/2 cup golden raisins

Work softened margarine and cream cheese with a fork until smooth. Add flour in fourths;work into smooth dough. Chill. Shape into 1 1/4-inch balls; press into small muffin pans tomake shells. Filling: Slowly beat sugar into eggs. Mix in margarine, salt, and vanilla. Put 5-6raisins and 1/2 teaspoon nuts in each shell; add filling, not quite full. Top with a few nuts.Bake 25 minutes at 350 degrees, until set. Better made 1 to 2 days ahead. Put wax paperbetween layers to store. Makes about 48.

BUTTERSCOTCH-PECAN SHORTBREAD

4 ounces unsalted butter 1/3 cup light brown sugar, packed

1/2 teaspoon vanilla 1/8 teaspoon salt

1 1/4 cups all-purpose flour 1/2 cup finely chopped pecans

In a medium size mixing bowl, beat butter, sugar, and vanilla together. Stir in salt and flour;

add pecans, kneading in gently with hands, if necessary. Press or gently roll out on a lightlyfloured surface; cut into circles or squares about 1/4-inch thick. Bake at 325 degrees forabout 20 minutes. Time will vary with thickness, so check them after 12 to 15 minutes if theyare a little thinner. Makes about 15 to 18 cookies. Omit the pecans and drizzle with icing ordip half of each cookie in chocolate coating and sprinkle with more chopped pecans, ifdesired.

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PECAN CRESCENTSA Southern version of Mexican Wedding Cookies.

2 sticks butter 5 heaping tablespoons confectioners' sugar

2 cups flour

1 cup pecans, finely chopped 1 1/2 teaspoons vanilla

extra confectioners' sugar In a medium bowl, cream butter and sugar. Add flour mixing well. Add pecans and vanilla.Cover and chill the dough for half an hour. Preheat oven to 325 degrees. Roll a smallamount of dough between palms and form into a crescent. Repeat to make about twodozen. Place on baking sheets and bake until slightly brown, about 10-15 minutes. Whencool, roll in confectioners' sugar. Makes 2 dozen cookies.

PECAN FINGERS

1 cup butter, room temperature 2 tablespoons brown sugar

2 tablespoons granulated sugar 1 teaspoon vanilla

2 cups all-purpose flour 1 cup chopped pecans

In a mixing bowl with an electric mixer, beat butter, sugars, and vanilla together until lightand fluffy. Beat in flour a little at a time, then stir in pecans. Taking about 1 tablespoon of

dough for each cookie, shape into a roll about 2" long, as even as possible in shape. Place onbaking sheets about 2-inches apart, and bake in a preheated 300 degree oven for about 30 to35 minutes or until lightly browned on bottoms. Cool completely and drizzle with chocolateglaze.

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ORANGE BALLS

12 ounces vanilla wafer cookies, crushed 1 cup confectioners' sugar 1/4 cup butter, room temperature

1/2 cup orange juice concentrate, thawed 1/2 teaspoon vanilla

1 cup chopped pecans additional confectioners' sugar and/or, coconut

Combine crumbs and sugar; blend in butter. Stir in orange juice concentrate; add vanillaand nuts. Shape mixture into bite-sized balls; shake in plastic bag with additionalconfectioners' sugar or coconut. Arrange orange balls in single layer on tray; store uncoveredovernight in refrigerator for best flavor. Makes 36 - 40 balls.

BANANA PECAN BREAD(Bread Machine)

1 1/2 cups all-purpose flour 2/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda 1/2 teaspoon salt

1/3 cup vegetable oil 2 extra-large eggs -- lightly beaten

1/4 cup sour cream 1 teaspoon vanilla

When beep sounds, add: 2/3 cup mashed banana

1/3 cup pecans -- finely chopped Into baking pan measure flour, sugar, baking powder, soda, and salt. Add oil, eggs, sour

cream, and vanilla. Insert pan securely into unit; close lid. Select "Cake" setting; press "Start."When beep sounds after about 5 minutes, add mashed banana and nuts. Press "Start" again.The "Complete" light will flash when cake is done or just follow your individual machine.Using hot pads, remove pan from unit. Turn bread out onto cooling rack. Cool; slice thinlyto serve. Makes 1 5x4-inch loaf.

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SWEET POTATO-PECAN COFFEECAKE

1/2 cup plus 2 tablespoons margarine, melted 3/4 cup sugar 2 large eggs

1 teaspoon vanilla 1 cup sour cream

3/4 cup cooked, mashed sweet potatoes 2 cups all-purpose flour

1 teaspoon baking powder 1/2 teaspoon baking soda

1/4 teaspoon salt Topping:

1 cup pecans, chopped 1/2 cup light brown sugar 1/2 cup all-purpose flour 3 tablespoons margarine

2 teaspoons vanilla Heat oven to 325 degrees. Grease a 9 or 9 1/2-inch springform pan. In mixing bowl,combine margarine, sugar, eggs, and vanilla; add sour cream and sweet potatoes. In largemixing bowl, combine flour, baking powder, baking soda and salt. Stir sour cream mixtureinto flour mixture, just until blended. Spread in prepared pan. Sprinkle with topping. Bake 65to 75 minutes, or until a wooden toothpick inserted near center comes out clean. Let cool,loosen edges, and remove sides of pan.

Topping:In a small bowl, combine topping ingredients. Mix with fork until mixture resembles coarsecrumbs.

OZARK APPLE-NUT PUDDING

2 eggs, beaten 3 tablespoons flour

3/4 cup sugar 1 1/2 teaspoons baking powder 1/2 cup chopped pecans

1/2 cup chopped apple Mix all ingredients together well. Pour into a grease 8-inch baking dish or pie plate. Bake at325 degrees for about 30 minutes. Serve with sweetened whipped cream.

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TURTLE CAKE

1 German chocolate cake mix 1 stick margarine, softened

1 1/2 cups water 1/2 cup oil

1 can sweetened condensed milk

1 pound bag caramels pecans

Combine and mix well cake mix, margarine, water, oil and 1/2 can sweetened condensedmilk. Pour 1/2 of the batter into a greased and floured 13 x 9 x 2-inch baking dish. Bake in apreheated 350 degrees oven for 20 to 25 minutes. Melt and mix together caramels and 1/2can sweetened condensed milk. Spread over the baked layer. Sprinkle generously withchopped pecans. Cover with remaining cake batter. Bake 25 to 35 minutes longer. Frostwith Turtle Cake Frosting.

Turtle Cake Frosting: 1 stick margarine

3 tablespoons cocoa 6 tablespoons evaporated milk

1 box powdered sugar 1 teaspoon vanilla

Melt in a small saucepan margarine, cocoa, and evaporated milk. Remove from heat and addpowdered sugar and vanilla. Spread over cool cake.

MAPLE-PECAN ICE CREAM

1 cup pure maple syrup, dark if possible 1 tablespoon cornstarch

6 large egg yolks 1 1/2 cups heavy cream

1 cup whole milk1/2 teaspoon vanilla extract

1/2 cups coarsely chopped pecans Bring the heavy cream to a simmer in a heavy-bottom saucepan over medium heat. Whisk

together maple syrup, cornstarch, and egg yolks. Pour about 1/3 of the hot cream into thesyrup mixture, then pour the syrup mixture into the remaining cream in the saucepan. Heatover medium low heat, stirring constantly, until hot and thickened slightly. Do not let boil.Strain into a large mixing bowl. Cool the mixture; whisk in milk and vanilla. Chill thoroughlythen freeze in your ice cream machine. Add pecans near the end of freezing time. Makes 1quart.

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WATERGATE CAKE

Cake: 1 white cake mix 3 eggs

1 3-oz package instant pistachio pudding1 cup oil

1 cup 7-up 1/2 cup pecans

1/2 cup coconut Mix in order given. Bake in 9 x 13" pan at 350 degrees for 30-40 minutes. Cool completelybefore frosting.

Frosting:2 envelopes Dream Whip

1-1 1/2 cup milk1/2 cup pecans

1 3-oz package instant pistachio pudding

Whip Dream Whip until stiff. Add dry pudding and fold in pecans. Keep frosted cake in therefrigerator.

WOODFORD PUDDING

1 cups sugar 1/2 cup butter

2 eggs 3/4 cup flour

3 tablespoons sour cream 1 pinch salt

1 teaspoon soda 1 teaspoon nutmeg1 teaspoon allspice

1 teaspoon cinnamon 1 cup fermented jelly

1/2 cup pecans Mix in order given and bake in paper-lined pan or dish in 350 oven. Serve warm, plain, orwith whipped cream or lemon sauce.

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CAJUN BREAD PUDDING

10 slices stale bread 2 cups sugar 1 cups raisins

1 can (16 oz) fruit cocktail/juice

1 cup water 3 eggs, beaten

1/2 cup margarine 1 cup pecan pieces

1 can Pet milk (12 oz) 2 tablespoons vanilla butternut flavoring

Sauce: 1 1/4 cups water 2 cup brown sugar

2 oz Jack Daniel's whiskey -OR- 2 oz Bacardi Dark Rum

1 teaspoon nutmegPut everything in a large bowl and mix it up well. Then turn into a greased 9 x 13-inch panand bake in a 400 degree oven for 1-hr & 20-mins. In a sauce pan bring 1 1/4 cups of waterto a boil, add 2 cups of sugar, boil while stirring until 1/2 of the liquid is gone. Add 1 oz. ofJack Daniels Sour Mash Whiskey for a whiskey sauce or 1 oz. of Bacardi Dark Rum for arum sauce, and cook at a boil for 3 minutes stirring all the while. Sprinkle in 1 teaspoon ofnutmeg, remove from heat, allow to cool for 10 minutes and serve over the pudding. Servessix.

BLUEBERRY CRUNCH

Butter a 9 x 13 inch baking dish. Put ingredients in pan as listed:

#2 can crushed pineapple, do not drain 3 cups blueberries

3/4 cup sugar sprinkled over blueberries 1 package yellow cake mix poured over above ingredients

1 stick margarine melted and poured over cake mix 1/4 cup sugar sprinkled over mix 1 cup pecans chopped and sprinkled on top

Use fresh berries, canned berries, or frozen (thawed). Do not stir. Bake at 350 degrees about 45 minutes.

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SWEET POTATO CASSEROLE I

3 cups mashed sweet potatoes 1 cup brown sugar

2 eggs, lightly beaten

1 teaspoon vanilla 1/2 cup milk

1/2 cup melted butter Topping:

1/2 cup brown sugar 1/3 cup flour

1/3 cup melted butter 1 cup chopped pecans

Combine first 6 ingredients. Pour into a buttered casserole dish. Mix remaining ingredientstogether; sprinkle on top of casserole. Bake at 350 degrees for 30 minutes. Serves 6 to 8.

GEORGIA PEACH BREAD

1 1/2 cups sugar 1/2 cup shortening

2 eggs 2 1/4 cups pureed peaches

2 cups all-purpose flour 1 teaspoon cinnamon

1 teaspoon baking soda 1 teaspoon baking powder

1/4 teaspoon salt 1 teaspoon vanilla

1 cup finely chopped pecans Cream sugar and shortening together. Add eggs and mix thoroughly. Add peach puree anddry ingredients. Mix thoroughly. Add vanilla and chopped pecans and stir until blended.Pour into two loaf pans approximately 5 x 9 inches in size, that have been well greased andfloured. Bake at 325 degrees for 55 minutes to 1 hour. Let bread cool a few minutes beforeremoving from pan. Makes 2 loaves.

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LADY BALTIMORE CAKE

1/2 cup butter 1 1/2 cups sugar

1 cup water 3 cups flour

2 teaspoons baking powder 4 egg whites, stiffly beaten

1 teaspoon vanilla Cream butter and sugar, adding the water gradually, then add flour and baking powder. Foldin stiffly beaten egg whites and vanilla. Bake in 3 buttered cake pans in a 375 degree oven.

Filling: 1 1/2 cups sugar 1/2 cup water

2 egg whites, stiffly beaten 1/2 cup raisins

5 diced figs 1/2 cup chopped pecans1/3 cup candied cherries

1 teaspoon Boil sugar and water in a double boiler until syrup forms a thread. Beat well and pour slowly

over stiffly beaten egg whites. Beat until mixture may be spread on cakes. Sprinkle with theraisins, diced figs, pecans, and candied cherries.

Frosting: 2 cups sugar

1/2 cup water 2 egg whites, stiffly beaten

1 teaspoon vanilla Boil sugar with water in double boiler. Boil until syrup forms a thread, and beat well. Slowlypour over the stiffly beaten egg whites and vanilla. Spread completely over layered cake.

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THE LANE CAKEA layer cake with a filling of nuts, coconut, and chopped fruits, was named after EmmaRylander Lane of Clayton, Alabama. She first published the recipe under the name "PrizeCake" in her cookbook, Some Good Things To Eat (1898).

3 round vanilla layer cakes (use your favorite recipe or a mix)

Filling: 8 egg yolks 1 cup sugar

1/2 cup butter, room temperature 1 cup raisins 1 cup pecans

3/4 cup dry white wine 1 teaspoon vanilla

Beat the yolks until well blended and add other ingredients. Mix well and place in a doubleboiler. Cook stirring often, until thick. Spread the filling between the cake layers. A whitevanilla butter icing is the traditional topping.

Richard Bland College Ring-1963

OLE MISS COFFEE CAKE

1 package yellow cake mix 1/2 cup chopped pecans1/2 cup pancake syrup 2 teaspoons cinnamon

1/2 cup margarine, melted Prepare cake mix according to package directions. Pour batter into 2 8-inch cake pans.Bake 10 minutes in a 350 degree oven. Remove pans from oven. Sprinkle nuts evenly overboth cakes. Combine syrup and cinnamon. Drizzle over both cakes. Pour melted margarineover both cakes. Do not stir. Return to oven. Bake 15 minutes longer. Cool slightly. Servewarm.

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COCA-COLA CAKE

2 cups all-purpose flour 2 cups sugar

3 tablespoons cocoa 1 cup Coca-Cola 1 cup butter

1 1/2 cups miniature marshmallows 2 eggs, beaten

1/2 cup buttermilk1 teaspoon baking soda

1 teaspoon vanilla extract Frosting:

1/2 cup butter 1 tablespoon cocoa

6 tablespoons Coca-Cola

1 box confectioner's sugar, (1pound) 1/2 cup chopped pecans

Grease and flour a 9 x 13 inch pan and set aside.

In a large bowl combine flour and sugar. In a sauce pan combine the cocoa, Coca-Cola,butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour andsugar mixture. In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to thefirst mixture. Pour into prepared pan and bake at 350 degrees for about 35 minutes, untilcake tests done.

Frosting:In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well.Stir in nuts. Spread over the cake while both cake and frosting are still warm. Serves about16.

RBC Barn - 1963

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EASY FUDGE PUDDING CAKE

1 cup all-purpose flour 2 teaspoons baking powder 2 tablespoons cocoa

1/4 teaspoon salt 3/4 cup granulated sugar

1/2 cup milk2 tablespoons melted shortening

1/2 cup chopped pecans1 teaspoon vanilla extract

Sauce: 1/2 cup granulated sugar

1/2 cup brown sugar

1/3 cup cocoa 1 cup hot water

Sift flour with dry ingredients; stir in milk and shortening. Add pecans and vanilla. Mix untilwell combined then pour into a generously greased 8 x 8-inch square pan. Combine sauceingredients; pour over cake batter. Bake the cake in a preheated 350 degree oven for 40minutes. Set on a rack to cool slightly (do not remove the cake from the pan). The fudgysauce will end up on the bottom of the pan. Serve hot or cold.

VANILLA WAFER CAKE

2 sticks butter or margarine 2 cups sugar

2 cups chopped pecans 5 eggs

1 can coconut flakes, (3 1/2-oz) 12 ounces vanilla wafer cookies, crushed

1/2 cup sweet milk, (whole milk) Cream butter and sugar. Add eggs one at a time. Add half of wafers crushed fine. Add

coconut, nuts, milk, and balance of wafers. Cook at 325 degrees for 1 hour in greased andfloured tube pan. Leave in pan 10 minutes to cool.

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Richard Bland College Plaque - 1964

ITALIAN CREAM CAKE

1 stick margarine, (4 ounces) 2 cups flour 2 cups sugar

1 cup buttermilk1 small can flaked coconut 5 egg whites, stiffly beaten

1/2 cup shortening5 egg yolks

1 teaspoon baking soda 1 teaspoon vanilla

1 cup chopped pecans Frosting:

1 package cream cheese, softened (8oz) 1 box confectioners' sugar, (1 pound)

1/2 stick margarine, softened (4 tablespoons) 1 teaspoon vanilla

Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda andflour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut andnuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for25 to 30 minutes.

Frosting:Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread oncake layers; sprinkle top with chopped pecans.

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PRALINE CAKE

1 cup butter, softened 1/2 cup shortening

1 pound light brown sugar 5 eggs

3 cups unsifted flour

1/4 teaspoon baking soda 1/2 teaspoon baking powder

3/4 cup milk2 teaspoons vanilla

2 cups chopped pecans powdered sugar

Cream butter, shortening and brown sugar in mixer until light and fluffy. Add eggs, one at atime, beating well after each addition. Add dry ingredients, which have been sifted together,alternately with milk. Stir in vanilla and pecans. Pour into well-greased tube or bundt pan.Place in cold oven, turn to 300 degrees. Bake 1 hour and 40 minutes. Let stand 5 minutes,turn onto rack to cool. Before serving, sift powdered sugar over top. Store in airtightcontainer.

TUNNEL OF FUDGE CAKE

12 ounces butter -- (3 sticks) 6 eggs

1 1/2 cups sugar 1 can creamy double Dutch frosting -- (12 1/2-ounce)

2 cups all-purpose flour 2 cups chopped pecans

Preheat oven to 350 degrees. Cream butter in large bowl on high speed. Add eggs one at atime, beating well. Add sugar gradually, creaming at high speed, until light and fluffy.Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter in

well-greased and floured bundt pan. Bake for 60 to 65 minutes. Cool 2 hours beforeremoving from pan. Cake will have a dry, brownie-type crust and a moist center with atunnel of fudge running through it. Serves 16 to 20.

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SOCK-IT-TO-ME-CAKE

1 box yellow cake mix 1 cup sour cream

1/3 cup oil

2 teaspoons ground cinnamon 2 tablespoons brown sugar

1 cup chopped pecans 1/4 cup sugar

1 cup powdered sugar 2 tablespoons milk

4 eggs 1/4 cup water

Take 2 tablespoons of the cake mix and mix with the cinnamon, brown sugar, and pecans;set aside. In large bowl, blend cake mix, sour cream, oil, water, eggs, and sugar. Beat on highspeed for 2 minutes. Pour 2/3 of batter into greased and floured bundt pan. Sprinkle thecinnamon sugar mixture in the center of this and spread remaining batter evenly over this.Bake at 375 degrees for 45-55 minutes. Cool in pan for 25 minutes. Remove from pan.Blend powdered sugar and milk together to make a glaze. Drizzle over cake.

COWEYES BROWN STICKIES

5 tablespoons butter 3/4 cup brown sugar 1/4 cup orange juice

1/2 cup chopped pecans2 (8 oz.) packages crescent rolls

3 tablespoons butter 1/4 cup white sugar

2 teaspoon cinnamon Melt 5 tablespoons butter in 9 x 13 inch pan and add next 3 ingredients and stir. Laycrescent rolls dough flat, working with 2 triangles together at a time. Pinch perforations

together. Brush with 3 tablespoons of melted butter and sprinkle with white sugar andcinnamon mixture. Roll up from short end and cut into 5 pieces. Place in pan 8 across and 5down. Bake 20-25 minutes at 375 degrees.

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ICEBOX FRUITCAKE

1 can milk (evaporated) 20 large marshmallows

1 cup candied fruit

1/2 cup raisins 2 cups pecans-chopped

2 packages graham crackers-crushed 1/3 to 1/2 cup coconut

Cook the milk and marshmallows on medium heat, stirring constantly until marshmallowsare melted. Add other ingredients and mix well. Line bottom of tube pan with waxed paperand grease sides of pan with margarine. Mold into tube pan and pack. Refrigerate for about 2hours before removing from pan. Must keep refrigerated.

RBC Gazebo

APPLE-SPICE DUMP CAKE

1 can apple pie filling (21 oz) 1 box spice cake mix (18 oz)

1 cup melted margarine

1/2 cup chopped pecansPreheat oven to 350 degrees. Pour pie filling into greased 9 x 13-inch pan. Sprinkle dry cakemix over filling. Pour melted margarine over cake mix and top with nuts. Bake for 30 to 40minutes.

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PECAN PIE CAKE

1 yellow cake mix 1 egg

1/2 cup melted butter

1 1/2 cup white Karo syrup (light corn syrup) 3 eggs

1/2 cup dark brown sugar, packed 1 teaspoon vanilla

1 to 2 cups chopped pecans Mix cake mix, 1 egg, and melted butter well. Reserve 2/3 cup of this batter. Spread the restinto a greased and floured 9 x 13 inch pan and bake at 325 degrees for 15 minutes or untillightly browned. Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla andpecans. Pour this filling on top of crust and cook about 50 to 60 minutes at 325 degrees.

BUTTERSCOTCH CHEESECAKE

Crust: 1/2 cup butter -- soft

1 cup flour 1 tablespoon confectioner's sugar 1/2 cup finely chopped pecans

Cheese Filling: 8 ounces cream cheese -- softened

1 cup confectioner's sugar 2 pints whipping cream -- whipped

Butterscotch Filling: 2 packages butterscotch pudding

3 cups milkTopping:

2 pints whipping cream -- whipped 1 tablespoon sugar

Crust: Cut butter into flour. Mix thoroughly. Add pecans. Spread mixture in 13 x 9 pan or 2 pie plates. Bake at 350 degrees for 15 minutes. Cool. Cheese filling: Mix together cream cheese and sugar. Add whipped whipping cream or cool whip (9oz). Mix thoroughly. Spread on cooled crust. Chill in fridge. Butterscotch filling: Cook pudding mix with milk, cool, spread on set chilled cheese layer. Chill in refrigerator. Topping: Whip whipping cream until foamy and add sugar. Whip until light peaks form (or use 1 9-oz container of cool whip).

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ORANGE DATE CAKE

1 1/2 cups butter or margarine 3 cups granulated sugar

2 cups buttermilk

3 tablespoons grated orange rind 1 1/2 teaspoons baking soda

1/2 teaspoon salt 2 packages chopped dates (8 oz. each)

2 1/2 cups pecans, chopped 6 cups flour

6 eggs, separated Cream butter and sugar well. Beat egg yolks until lemon colored and add to creamedmixture. Add buttermilk and grated orange peel and mix well. Flour dates and pecans with 1cup of the flour. Mix remaining flour with other dry ingredients and add to creamed mixture.Beat egg whites until stiff and fold gently into batter. Pour into greased and floured bundtpan and bake at 400 degrees for one hour and fifteen minutes (or until toothpick inserted inmiddle of cake comes out clean). Remove from oven, invert on plate and glaze while hotwith a mixture of 3 cups granulated sugar, 3/4 cups orange juice and 3 tablespoons gratedorange peel. This will form a sugar "crust" on the cake.

FIG BREAD

3 eggs 2 1/2 cups sugar

2 cups ripe figs, mashed 3/4 cups peanut oil

3 cups flour 2 teaspoons baking soda

1 teaspoons salt 1/2 teaspoons cinnamon

1/2 cups buttermilk1 cup chopped pecans

Beat eggs, add sugar and beat well. Add fig puree and oil. Sift together flour, soda, salt andcinnamon. Add the fig mixture alternately with the buttermilk. Beat well. Fold in pecans.Bake at 350 degrees for 1 hour in greased and floured loaf pans. Makes 3 loaves.

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BUTTER VANILLA CAKE

3 cups all-purpose flour 1/2 teaspoon salt 1/2 cup margarine

1/2 cup butter 1/4 cup cooking oil 3 cups sugar 5 large eggs

1 5-oz. can evaporated milk (2/3 cup) 1/3 cup water

1 tablespoon vanilla 1 tablespoon butter flavoring

1/8 teaspoon yellow food coloring (optional) 1/2 cup pecan meal or ground pecans

1/2 cup chopped pecansIcing (optional)

Combine flour and salt. Beat margarine, butter, and oil for 30 seconds. Add sugar; beat tillfluffy. Add the eggs, one at a time; beat 1 minute after each. Combine milk, water, flavorings,and food coloring, if desired. Add liquids and flour alternately to beaten mixture; beating tillcombined. In a well-greased, 10-inch tube pan, sprinkle the meal and nuts, coating bottomand sides of pan. Spread loose nuts over bottom. Turn batter into pan. Bake in a 325 degreeoven for 1-3/4 hours. Cool for 15 minutes. Remove cake form pan. Cool thoroughly on awire rack. Meanwhile, prepare icing, if desired. Drizzle over cake. Stud top with pecans.Makes 1 cake.

Icing:

Combine 1/2 cup sifted powdered sugar, 1/2 teaspoon vanilla, and 2-3 teaspoons milk for adrizzle.

TROPICAL DUMP CAKE

1 - 21 ounce can cherry pie filling1 - 20 oz can crushed pineapple in juice

1 - 18 oz. box yellow cake mix 1/2 cup butter or margarine, cut into pieces

1 cup chopped pecans Grease 9 x 13 baking pan.

Dump into pan and spread or smooth in this order; cherry pie filling, undrained pineapple,dry cake mix, and chopped nuts Arrange pieces of butter on top. Melt and pour 1 cupbutter over cake mix. Top with 1 cup flaked coconut and one 4 oz bag pecans pieces. DONOT MIX!!! Bake one hour at 350 degrees.

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BURNT SUGAR SYRUP-CAKE AND FROSTING

Burnt Sugar Cake: 3 cups sifted cake flour

2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter -- room-temperature 1 1/4 cups sugar

3 eggs -- room temperature 1/4 cup burnt sugar syrup

water 1 teaspoon vanilla

Burnt Sugar Frosting (see -recipe) pecan halves for decoration

Burnt Sugar Frosting: 1/4 cup unsalted butter

1 pound powdered sugar -- sifted

1/4 teaspoon salt 1/4 cup Burnt Sugar Syrup

1 teaspoon vanilla Melt sugar in a skillet over low heat, stirring occasionally, until it turns into an amber-coloredliquid. Turn off heat, and carefully add boiling water (mixture will bubble madly). Return thecaramel to low heat and simmer, stirring frequently, until the sugar and water are thoroughlymixed and no lumps of sugar remain. Set aside to cool to room temperature.

Burnt Sugar Cake:

Adjust rack to lower third of oven; preheat at oven to 350 degrees. Grease and flour two 9inch layer cake pans. Line with parchment or waxed paper rounds. Sift together flour,baking powder and salt. Cream butter until smooth. Add sugar and continue creaming untillight and fluffy. Add eggs, 1 at a time, beating after each addition until well blended. To the1/2 cup of burnt sugar syrup add enough water to make 1 cup; stir in the vanilla. Add thedry ingredients to the butter mixture alternately with the burnt sugar syrup mixture,beginning and ending with dry ingredients, until well blended and smooth. Divide the batterbetween the 2 cake pans. Bake about 25 minutes, or until the surface springs back slightlywhen lightly touched in the center, and the cakes contract from the pans. Cool 10 minuteson wire racks, then invert on racks, carefully peel off paper liners, turn baked side up, andcool completely before frosting. Fill and frost with Burnt Sugar Frosting. Decorate with

whole pecan halves.

Burnt Sugar Frosting:Cream 1/4 cup unsalted butter until light and fluffy. Gradually beat in 1 pound (1 box)powdered sugar, sifted with 1/4 teaspoon salt, 1/4 cup Burnt Sugar Syrup and 1 teaspoonvanilla until creamy smooth and spreadable. If mixture is stiff, add water, a teaspoon at atime.

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FRESH APPLE CAKE WITH CARAMEL FROSTING

1 1/2 cups salad oil 2 cups sugar 2 large eggs

1 teaspoon salt 1 teaspoon soda 2 teaspoons baking powder

1

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