Pecan Valley Pecans

1. Preheat oven to 350ºF.
2. Grease cookie sheets.
3. In a large bowl with an electric mixer on medium speed, beat the butter until fluffy. Gradually add the sugar; beat until light and fluffy. Beat in the egg, molasses and banana.
4. In a medium bowl, combine the flour, baking soda and cinnamon. Gradually add the flour mixture to the butter mixture; beat until thoroughly blended. Stir in the chopped nuts.
5. Drop the dough by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
6. Bake in a preheated oven for 12 to 15 minutes, or until the center of the cookies spring back when lightly touched. Remove to wire racks to cool completely.

1. Preheat oven to 350ºF.
2. Combine butter, brown sugar, flour and egg food processor or with electric mixer until blended. Press evenly in 15-inch-by-10-inch-by-¾-inch jelly roll pan.
3. Bake in a preheated oven for 25 to 30 minutes or until lightly browned. Cool completely. Cut into squares.

1. Spread pecans evenly over crust.
2. In large, heavy saucepan, melt butter and honey. Add brown sugar. Boil 5 to 7 minutes, stirring constantly, until a rich brown caramel color. Remove from heat. Stir in cream. Mix well and pour over pecans.
3. Continue baking for 15 minutes longer. Cool, and then cut into bars. Freezes well

Makes: about 50 bars

1. Combine milk and rum flavoring in mixing bowl. Add sugar and knead in cherries until smooth and shiny. Shape in 6-inch logs, roll in wax paper and chill.
2. Combine caramels (½ lb.) And 3 tablespoons evaporated milk. Heat over boiling water until melted, stirring often. Pour in pie pan.
3. Roll logs in caramel mixture then in pecans.
4. Roll in wax paper and chill.

1. Preheat oven to 375ºF.
2. In small bowl, combine flour, unsifted, baking soda and salt. Set aside.
3. In a second bowl, combine shortening, white and brown sugar, vanilla and eggs. Mix until creamy. Add flour mixture and blend. Stir in chocolate morsels and nuts.
4. Drop by rounded teaspoonful onto ungreased cookie sheet.
5. Bake in preheated oven for 8 to 10 minutes.

1. Mix powdered sugar, shortening and margarine in large bowl thoroughly. Stir in 1½ cups flour and ½ teaspoon salt. Press mixture firmly in 11-inch-by-7-inch-by-1½-inch rectangular dish. Microwave uncovered on HIGH 4 to 6 minutes, rotating dish ¼ turn after 2 minutes, until no longer doughy.
2. Mix remaining vanilla and chocolate chips; spread over hot layer. Microwave uncovered 6 minutes, rotating dish ¼ turn after 3 minutes.
3. Immediately sprinkle warm bars with chocolate chips. Microwave uncovered about 1 minute or until chocolate is melted; spread over bars. Cool completely.
4. Sprinkle with powdered sugar. Cut into about 3-inch-by-1-inch bars.

Makes 28 bars