Pecan Valley Pecans

1. Preheat oven to 350ºF.
2. Use mixer to cream sugar, butter and generous dash of sea salt. Add 1 cup flour and mix until just combined. Reserve about ½ cup mixture for topping. Refrigerate until ready to use.
3. Spoon remaining mixture into greased 9-inch square baking pan, distributing as evenly as possible. Press dough into thin, even layer using a piece of plastic wrap or wrapping hand in small plastic food bag.
4. Bake in a preheated oven for about 15 minutes until lightly browned.
5. Combine 2 tablespoons flour, sugar, dash of sea salt and cinnamon in 1-quart bowl. Toss peach slices with flour mixture. Closely overlap peach slices over slightly cooled crust. Use all peach slices. They will cook down. Crumble reserved topping evenly over peaches.
6. In bowl beat egg white with a fork until frothy. Dab crumbs and surface with egg white. Scatter pecans over top.
7. Bake in a preheated oven for about 50 minutes until lightly browned.
8. Cool completely on rack, then refrigerate until chilled. Cut chilled pastry into quarters, transfer quarters to cutting board and cut each into 4 squares. Serve chilled.

Makes 16 (2¼-inch) squares

1. Preheat oven to 350ºF.
2. In mixing bowl, cream brown sugar and butter until smooth. Blend in milk, vanilla and egg. Stir flour, soda and salt together. Add flour mix together to creamed mix; blend to make a smooth dough. Add chocolate chips and pecans.
3. Spoon by rounded spoonfuls onto lightly greased cookie sheets.
4. Bake in preheated oven for 10 to 12 minutes or until lightly golden. Remove from cookie sheets immediately. Cool on racks.

1. Preheat oven to 350ºF.
2. In large mixer bowl, combine flour, sugar, baking powder, cinnamon and butter until mixture resembles coarse crumbs. Mix in the pecans. Press mix into a buttered 13-inch-by-9-inch pan. Bake in preheated oven for 10 minutes until golden.
3. Meanwhile, in small saucepan, combine butter and chocolate. Stir over low heat until the chocolate is melted. Remove from heat. Add the eggs, brown sugar and vanilla. Mix until blended. Pour over crust. Return to oven.
4. Continue baking for 20 minutes longer until top is set. Cool.
5. Dust with powdered sugar. Cut into bars.

1. Preheat oven to 350ºF.
2. In large bowl, beat butter, granulated sugar and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour or until firm enough to handle.
3. Shape scant tablespoons dough into logs about 2½ inches long; place on ungreased cookie sheet. Shape logs into crescents, tapering ends.
4. Bake in a preheated oven for 13 to 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar.

Makes about 3½ dozen cookies

1. Preheat oven to 350ºF. Prepare Oatmeal Crust
2. In a saucepan combine honey, jelly and butter. Cook over low heat for 5 minutes or until butter and jelly are melted, stirring often. Remover from heat.
3. In a mixing bowl stir together brown sugar, flour, baking powder and salt. Add eggs and vanilla; beat until smooth. Stir in honey mixture.
4. Pour half of the filling over each prepared crust. Spread evenly; top each with the pecans and dates.
5. Bake in a preheated oven for 25 minutes. Cool in pans on wire racks. Chill for 30 minutes. Cut each pan into 18 bars.

Makes 36 bars

1. Preheat oven to 350ºF.
2. Place rolled oats, sugar and salt in a blender or food processor. Blend or process until oats are finely chopped. Transfer to a large mixing bowl. Stir in flour.
3. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Sprinkle ware over mixture.
4. Continue to blend until mixture forms loose crumbs. Press evenly into bottom ad 2 greased 13-inch-by-9-inch-by-2-inch baking pan.
5. Bake each pan on center rack in a preheated oven for of oven for 12 minutes. Cool on wire racks.