Pecan Valley Pecans

1 9-inch pie shell; unbaked
⅓ cup Hershey’s Cocoa
¼ teaspoon sea salt
¾ cups light corn syrup
1 cup Pecan Valley Pecan Halves
⅓ cup unsalted butter or margarine
⅔ cups granulated sugar
3 each eggs, slightly beaten
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 375ºF.
2. Melt butter over low heat; add cocoa and stir until smooth. Remove from heat; cool slightly. Stir in sugar, sea salt, eggs and corn syrup. Blend thoroughly. Stir in chopped nuts, if desired. Pour into unbaked pie shell. Place pecan halves over top.
3. Bake in a preheated oven for 40 minutes. Cool. Let stand 8 hours before serving.
4. Garnish with sweetened whipped whipping cream or whipped topping.

1½ cups Pecan Valley Pecan Pieces
¾ cups milk
¾ cups corn syrup; light or dark
¼ cup margarine or unsalted butter; softened
1½ teaspoons vanilla
4 eggs
¾ cups brown sugar; firmly packed
½ cup Bisquick or baking mix

1. Preheat oven to 350ºF. Grease pie plate, 9-inch pie plate. Sprinkle pecans in pie plate.
2. Beat milk, corn syrup, butter, vanilla, eggs, brown sugar and Bisquick until smooth; 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate.
3. Bake in a preheated oven for 50 to 55 minutes until knife inserted in centre comes out clean. Cool.

Bisquick Substitute
2 tablespoons baking powder
1 tablespoon sugar
2¼ cups flour
5 tablespoons canola oil

1. Sift baking powder and sugar into flour. Sift together twice into large mixing bowl.
2. Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal.
3. Store in tightly covered container at room temperature or may be refrigerated.

4 ounces tempeh
2 apples, peeled, cored and diced
½ cup raisins
½ cup currants
½ cup dates; chopped
⅓ cup Pecan Valley Pecan Pieces
½ cup maple syrup
½ cup orange juice
1 tablespoon grated orange peel
1 teaspoon cinnamon
½ teaspoon mace
1⅔ cups whole-wheat pastry flour
¼ cup oil
¼ cup orange juice

1. Preheat oven to 400ºF.
2. Steam tempeh for 20 minutes, then either shred or dice finely.
3. In a large saucepan combine tempeh, apples, raisins, currants, dates pecans, maple syrup, orange juice, grated orange peel, cinnamon and mace. Stir well. Bring to a simmer and cook for 10 minutes, stirring occasionally. Then remove from heat and set aside to cool.
4. In a large mixing bowl combine pastry flour, oil, and orange juice until a soft dough is formed. Add more juice if necessary. Divide into 2 pieces, one slightly larger than the other. Place larger ball of dough onto a lightly floured surface and roll into a 9-inch circle. Place into an 8-inch pie plate.
5. Spoon filling into the pie crust. Roll out remaining ball of dough and place on top of the filling. Seal and crimp the edges.
6. Bake for 10 minutes and then reduce the heat to 325ºF and bake until the crust is lightly browned, about 30 minutes. Cool and serve.

1 9-inch pie shell; unbaked
¾ cups granulated sugar
½ teaspoon sea salt
1 cup light corn syrup
3 ounces baking chocolate, melted and cooled
3 tablespoons unsalted butter or regular margarine
3 large eggs
1 teaspoon vanilla
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 375ºF.
2. In a large mixing bowl combine the sugar, slat, corn syrup, cooled chocolate, melted butter, eggs and vanilla in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and turn into the unbaked pie shell.
3. Bake in a preheated oven for 35 minutes or until set. (Pie will be puffy when it comes out of the oven and will sink while cooling.) Cool on a wire rack.