Apple Pecan Bread Pudding

1 cup Pecan Valley Pecan Pieces
3 eggs
8 slices raisin bread; diced
2 cups half-and-half or milk
2 medium green apples
¼ cup bourbon or brandy
1 cup granulated sugar
¼ cup unsalted butter or margarine; melted
1 teaspoon cinnamon
Vanilla ice cream
½ teaspoon nutmeg

1. Preheat oven to 350ºF.
2. Spread pecans in a shallow baking pan and bake until golden, about 8 to 10 minutes, stirring occasionally.
3. Meanwhile, place bread cubes in a greased 3 quart or larger slow cooker.
4. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well.
5. Blend in half and half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter.
6. Cover and cook on low until apples are tender when pierced and custard is set; about 3½ to 4½ hours.
7. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

Bourbon Street Maple Pecan Pralines

3 cups granulated sugar
1 cup evaporated milk
⅔ cups light corn syrup
2 tablespoons unsalted butter or margarine
¼ teaspoon cream of tartar
2 cups Pecan Valley Pecan Pieces
2 teaspoons maple flavoring

1. Combine sugar, evaporated milk, corn syrup, butter cream of tartar in a Dutch oven; heat to boiling, stirring constantly.
2. Stir in pecan pieces; cook over medium heat, stirring occasionally, until mixture reaches soft ball stage (236ºF).
3. Remove from heat; stir in flavoring. Beat with wooden spoon 5-8 minutes or until mixture is creamy and begins to thicken.
4. Working quickly, drop by rounded tablespoonfuls onto wax paper; let cool.

Buttered Pecan Ice Cream

2 cups Pecan Valley Pecan Pieces
3 tablespoons unsalted butter melted
3 14½-ounce cans evaporated milk
2 packages Instant Vanilla Pudding Mix
2½ cups granulated sugar
1 teaspoon vanilla extract
2 quart milk

1. Sauté pecans in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool.
2. Combine remaining ingredients; mix well. Pour mixture into freezer can of a 1½ to 2-gallon hand-turned or electric freezer. Freeze about 10 minutes or until ice cream is thick.
3. Remove dasher, and add pecans to ice cream mixture. Return dasher; freeze until firm according to manufacturer’s instructions.
4. Let ripen at least 1 hour.

Caramel Pecan Pie

1 9-inch pie shell; baked
1 cup granulated sugar, divided
¼ cup cornstarch
⅛ teaspoon sea salt
2 cups milk
3 eggs, separated
3 tablespoons unsalted butter or margarine
½ teaspoon vanilla extract
½ cup Pecan Valley Pecan Pieces
½ teaspoon cream of tartar
3 tablespoons granulated sugar

1. Preheat oven to 400ºF.
2. Sprinkle ½ cup sugar in a heavy skillet; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining ½ cup sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly.
3. Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly. Cook stirring constantly, until thickened.
4. Stir in the caramelized sugar; cook, stirring constantly, until sugar melts. Remove from heat; stir in butter, vanilla and chopped pecans. Pour into a baked pastry shell.
5. Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry.
6. Bake in a preheated oven for 8 to 10 minutes or until lightly browned. Cool completely before serving.

Chewy Caramel Peach Squares with Pecans

¾ cups light brown sugar; firmly packed
¼ cup unsalted butter; softened
Sea salt
1 cup plus 2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
2 large firm, ripe peaches; peeled pitted, thinly sliced; to equal about 2½ cups
1 large egg white
¼ cup Pecan Valley Pecan Pieces

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

Chocolate Pecan and Caramel Pie

1 9-inch Chocolate Pecan Crust; baked
1 package Knox Unflavored Gelatin
¼ cup cold water
2 cups whipping cream
1 ?-ounce package semi-sweet chocolate chips
2 extra eggs
1 teaspoon vanilla extract
1 cup (about 22) caramels
2 tablespoons unsalted butter

1. In small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute.
2. Stir over low heat until gelatin is completely dissolved, about 3 minutes.
3. Stir in one cup cream. Bring just to the boiling point; then immediately add to blender with chocolate. Process until chocolate is completely melted, about 1 minute. While processing, through feed cap, and ½ cup of the cream, eggs, and vanilla; process until blended. Pour into large bowl and chill until thickened, about 15 minutes.
4. Meanwhile, in small saucepan, combine caramels, ¼ cup of the cream, and butter. Simmer over low heat, stirring occasionally, until caramels are completely melted and mixture is smooth. Pour onto chocolate-pecan crust to cover bottom; let stand at room temperature to cool, about 10 minutes. With wire whisk or spoon, beat gelatin mixture until smooth. Pour into prepared crust; chill until firm, about 3 hours. Garnish with remaining ¼ cup of cream, whipped, and if desired, pecans.

Chocolate Pecan Crust
1 8½-ounce package chocolate wafers
¾ cups Pecan Valley Pecan Pieces; finely chopped
½ cup unsalted butter, melted

1. Preheat oven to 350ºF.
2. Crumble cookies to make about 2 cups crumbs.
3. In a large mixing bowl combine cookie crumbs with pecans and butter. Press into 9-inch pie pan and press up sides to form high rim.
4. Bake in a preheated oven for 10 minutes. Cool.

Chocolate Pecan Shortbread

2 sticks unsalted butter
¼ cup granulated sugar
¼ cup light brown sugar; firmly packed
½ teaspoon vanilla
2 cups all-purpose flour
½ cup Pecan Valley Pecan Pieces
1 recipe Chocolate Glaze

1. Preheat oven to 350ºF.
2. Cream butter and sugars until light and fluffy; blend in vanilla. Add flour and mix only until blended; dough will be stiff. Stir in pecans and 1 cup Semi-sweet chocolate chip pieces.
3. Press dough into a 13-inch-by-9-inch pan. Sprinkle Top with ⅓ cup baking bits; press lightly into dough.
4. Bake in preheated oven 18 to 20 minutes or until light golden brown. Cool completely.
5. Drizzle with chocolate glaze. Cut into bars. Store in tightly covered container.

Chocolate Glaze
1 12-ounce package chocolate chips
1 or 2 tablespoons milk

1. Place semi-sweet chocolate chips in a microwave proof container; add 1 tablespoon milk. Heat 30 seconds on HIGH; stir until chocolate is completely melted and mixture is smooth; blend in additional milk, 1 teaspoonful at a time, to reach desired consistency.
2. Pour mixture into a zipper-type plastic sandwich bag; Close bag tightly, removing all air. Snip a tiny piece off one corner of the bag (not more than ⅛-inch). Holding top of bag tightly, drizzle glaze in desired pattern.

Classic Pumpkin Pie with Candied Pecan Topping

1 9-inch pie shell; unbaked
1 16-ounce can pumpkin pie filling
1 12-ounce can evaporated milk
2 eggs
½ cup granulated sugar
½ cup light brown sugar; firmly packed
1 teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon cloves
½ cup granulated sugar
½ cup water
2 tablespoons unsalted butter; or margarine
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves. Mix well. Pour into unbaked pie crust.
3. Bake in a preheated oven for 1 hour 10 minutes or until knife inserted in center comes out clean. Cool completely.
4. Meanwhile prepare topping. Grease baking sheet lightly with shortening. Combine granulated sugar and water in small saucepan. Cook and stir on medium heat until sugar dissolves.
5. Increase heat. Bring to a boil. Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently. Stir in butter and nuts. Stir briskly.
6. Spread quickly in thin layer on baking sheet. Cool completely.
7. Break into pieces. Sprinkle around edge of pie. (You might not use all of topping). Cover and store any extra for later use). Refrigerate leftover pie.

Cranberry-Pecan Pound Cake

1 cup Pecan Valley Pecan Pieces
1½ cups cranberries
2 cups granulated sugar
1 cup unsalted butter
5 large eggs
¼ cup sour cream
¼ cup Grand Marnier (orange liqueur)
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1¼ cups flour
1 cup cake flour
½ teaspoon sea salt

1. Preheat oven to 350ºF.
2. Butter and flour a 2½-quart tube pan or two 8-½-inch-by-4½-inch loaf pans. Place pecans on cookie sheet and bake until lightly colored, about 10 minutes. Cool.
3. Coarsely chop cranberries.
4. Using mixer, beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Beat in sour cream, then liqueur, vanilla and orange peel. Stir together flours and salt.
5. Add dry ingredients to egg mixture and stop when all flour has been added. Fold in pecans and cranberries. Pour batter into prepared pans. Tap pan on counter to release air bubbles.
6. Bake in a preheated oven for 45 minutes for loaves; tube about 1 hour.
7. Cool 10 minutes before removing from pan(s).
8. Wrap and refrigerate at least 1 day and up to 3 days. Dust with powdered sugar.

East Texas Chocolate Pecan Shortbread

1½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ cup powdered sugar
1 cup unsalted butter
½ teaspoon vanilla extract
1 cup granulated sugar
½ cup Pecan Valley Pecan Meal

1. Preheat oven to 350ºF. Grease a baking sheet well.
2. Place the flour, cocoa, and powdered sugar in a food processor. Turn the machine on and slowly add the butter, 2 tablespoons at a time. Add the vanilla and process until the dough forms a ball on top of the blades.
3. In the palms of your hands, roll the dough into circles about ½-inch cm thick. Place on the prepared baking sheet and press each circle of dough down with the bottom of a glass until it is about ¼-inch thick. Sprinkle the dough with the granulated sugar and pecans and press again to flatten.
4. Bake the cookies in preheated oven about 10 minutes until brown. Cool them on the baking sheet before serving.

Makes eighteen cookies

Fannie Farmer’s Pecan Penuche

2 cups dark brown sugar; firmly packed
¾ cups milk
⅛ teaspoon sea salt
2½ tablespoons unsalted butter; in small pieces
1 teaspoon vanilla
¾ cups Pecan Valley Pecan Pieces

1. Oil a jelly-roll pan or an 8-inch-by-8-inch pan.
2. Combine the sugar, milk and salt in a heavy 3-quart pot, stirring to mix well. Place over medium heat and bring to a boil, stirring constantly, until the granulated sugar dissolves. Cover and let boil for 2 to 3 minutes.
3. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil, over medium heat, to the firm ball stage (240º to 250ºF), stirring only if it starts to burn.
4. Remove from the heat and immediately place the pot in a larger pot filled with cold water; this will stop the cooking process and bring the temperature down. Drop in the butter and let cool slightly, without stirring. Beat until it starts to thicken, add the vanilla and the pecans and continue to beat until the candy loses some of its gloss.
5. Spread evenly in the pan and mark into squares. When firm, cut into pieces and store in an airtight container.

Fudge Pecan Pie from the Heart of Texas

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

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

Makes 8 servings

Glazed Cocoa-Pecan Fruitcake

¾ cups unsalted butter; softened
1½ cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon brandy extract
3 eggs
1 cup all-purpose flour
⅓ cup cocoa
½ teaspoon sea salt
¼ teaspoon baking powder
½ cup buttermilk
1 cup candied red cherries; cut in half
1½ cup Pecan Valley Pecan Pieces; toasted
1 cup golden raisins
1½ cup diced mix dried fruit *
1 recipe Chocolate Almond Glaze

* Apricots, peaches, apples, papaya, dates, etc.

1. Preheat oven to 325ºF.
2. Grease and flour a 12-cup fluted tube pan.
3. In large mixing bowl beat butter, sugar, vanilla and brandy extract until light and fluffy. Add eggs. Beat well. Stir together flour, cocoa, salt and baking powder. Add flour mixture alternately with buttermilk to butter mixture. Beat just until blended.
4. Stir together cherries, pecans, raisins and mixed dried fruit. Fold fruit into batter. Pour batter into prepared pan.
5. Bake in a preheated oven for 1 hour and 20 minutes or until toothpick inserted into center comes out clean.
6. Cool 10 minutes in Pan. Remove from pan. Immediately wrap in foil. Let stand overnight at room temperature before serving. Serve with Chocolate Almond Glaze.

Chocolate Almond Glaze
4 ounces semisweet chocolate
1 teaspoon almond extract
2 tablespoons heavy cream
Sliced toasted almonds

1. Melt together in top of double boiler the semisweet chocolate, almond extract and cream. Stir until smooth. (Add more cream if necessary to reach correct glazing consistency.)

2. Place fruitcake on a serving plate. Drizzle top with glaze and sprinkle toasted almonds over top.

Italian Spice Cookies

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon black pepper (optional)
⅛ teaspoon ground cloves
½ cup shortening
¾ cups granulated sugar
⅔ cups strong brewed coffee
½ cups Pecan Valley Pecan Pieces; toasted
½ cusp raisins
1 recipe Powdered Sugar Glaze
Colored sugar (optional)

1. Preheat oven to 350ºF.
2. In a medium bowl combine flour, cocoa powder, baking powder, salt, cinnamon, allspice, pepper (if desired) and cloves; set aside.
3. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Alternately add flour mixture and coffee to shortening mixture, beating on low speed after each addition until combined. If necessary, stir in the last portion of flour with a wooden spoon. Stir in pecans and raisins.Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased cookie sheets.
4. Bake in a preheated oven for 8 minutes or until purred and set (do not over bake). Remove cookies and cool completely on wire racks.
5. Prepare Powdered Sugar Glaze. Dip tops of cooled cookies in the glaze; allow excess glaze to run off. Place on wire racks set over waxed paper. If desired, before glaze sets, sprinkle glazed cookies with colored sugar. Allow to stand about 30 minutes or until glaze sets.

Makes about 48 cookies

Powdered Sugar Glaze
1 cup sifted powdered sugar
2 tablespoons warm water

In a small mixing bowl whisk together powdered sugar and warm water until smooth (glaze will be thin).

Makes about ⅓ cup glaze

Lemony Pecan-Buttermilk Cake

3 cups sifted cake flour
2 teaspoons baking powder
½ teaspoon sale
1 cub butter, softened
2 cups granulated sugar
1¼ teaspoon vanilla
¼ teaspoon lemon oil (optional)
5 eggs
⅔ cups buttermilk
¼ finely shredded lemon peel
½ cup lemon juice
1½ cups Pecan Valley Pecan Pieces; toasted
1 recipe Lemon Glaze

1. Preheat oven to 350ºF. Grease and flour a 10-inch fluted tube pan. Set pan aside.
2. In a medium bowl combine the cake flour, baking powder and salt; set aside.
3. In a large mixing bowl beat the softened butter with an electric mixer on high speed for 30 seconds. Add the 2 cups of granulated sugar, vanilla, and if desired, lemon oil; beat about 4 minutes or until light and fluffy.
4. Add eggs, 1 at a time, beating for 20 to 30 seconds after each addition. Alternately add the flour mixture and buttermilk to the butter mixture, beating on low speed after each addition, starting, and ending with flour. Beat just until combined. Using a wooden spoon, stir in lemon peel and the ½ cup lemon juice. Stir in pecans. Spoon batter into prepared pan.
5. Bake in a preheated oven for 1 hour or until a wooden toothpick inserted neat the center of the cake comes out clean and the top springs back when lightly touched.
6. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto wire rack set over a shallow baking pan. Poke holes in the top of the cake with a toothpick or wooden skewer. Spoon Lemon Glaze over cake. Cool completely.

Makes 12 to 16 servings

Lemon Glaze
¼ cup granulated sugar
2 tablespoons lemon juice

In a small saucepan heat and stir granulated sugar and lemon juice until sugar is dissolved.

Maple Pecan Pumpkin Pie from the Heart of Texas

1 9-inch pie shell; unbaked
1 teaspoon all-purpose flour
½ cup granulated sugar
½ teaspoon sea salt
¼ cup Pecan Valley Pecan Pieces
1½ cups evaporated milk
2 eggs; slightly beaten
½ teaspoon maple syrup
1 teaspoon cinnamon
¼ cup raisins
1 16-ounce can pumpkin pie filling
1 recipe Whipped Maple Topping
Pecan Valley Pecan Halves

1. Preheat oven to 425ºF.
2. In a large bowl, combine flour, sugar, salt, pecans, evaporated milk, beaten eggs, maple syrup, cinnamon, raisins, and pumpkin filling. Carefully, pour into pie crust.
1. Bake in a preheated oven for oven for 15 minutes.
2. Reduce oven temp to 350ºF
3. Bake an additional 40 to 45 minutes or until knife inserted in center comes out clean. Cool.

Whipped Maple Topping
1 cup whipping cream
1 teaspoon maple syrup
2 tablespoons powdered sugar

1. In a small bowl, beat cream until soft peaks form.
2. Blend in powdered sugar and maple flavor; beat until stiff peaks form.
3. Spoon or pipe over filling. Garnish with pecan halves. Store in refrigerator

Mississippi Maple Pecan Pie

1 9-inch pie shell; unbaked
¾ cups granulated sugar
1 cup dark maple syrup
2 each eggs, slightly beaten
4 tablespoons unsalted butter or margarine
1 teaspoon vanilla
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 400ºF. Line pie plate with pastry. Boil sugar and syrup for about 2 minutes. Pour slowly over beaten eggs, stirring vigorously. Add butter (or margarine), vanilla and nutmeats. Pour into unbaked pastry lined pie plate.
2. Bake in a preheated oven for about 30 minutes.

Nancy Reagan’s Pumpkin Pecan Pie

1 9-inch pie shell; unbaked
4 eggs; slightly beaten
1 16-ounce can pumpkin pie filling
1 cup granulated sugar
½ cup dark corn syrup
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF. Combine beaten eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon and salt. Pour into pie shell. Top with pecans.
2. Bake in a preheated oven for 40 minutes or until set.

Oatmeal Pecan Pie

1 9-inch Rum Oat Crust
¼ cup rolled oats
3 egg; beaten
½ cup honey
½ cup granulated sugar
1 cup brown sugar; firmly packed
⅛ teaspoon black pepper
2 tablespoons unsalted butter, melted
¼ cup heavy cream
½ teaspoon vanilla
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 325ºF.
2. In a large mixing bowl lightly beat the eggs. Beat in the honey, both sugars, pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces. Pour into the pie shell and bake 10 minutes.
3. Reduce the heat to 325ºF.
4. Continue to bake until the filling is firm, about 30 minutes longer. Serve warm.

Rum Oat Crust
⅓ cup rolled oats
¾ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon sea salt
6 tablespoons Crisco; chilled
1 egg yolk; beaten
2 tablespoons dark rum

1. Preheat oven to 400ºF.
2. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool.
3. In a large mixing bowl combine oats, flour sugar and salt. Cut chilled shortening into dry ingredients. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using.
4. Roll the Rum Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges.

Pecan Biscotti

2 eggs
¾ cups granulated sugar
⅓ cup margarine
¼ cup water
2 teaspoons vanilla extract
1 teaspoon almond extract
2¾ cups all-purpose flour
½ cup Pecan Valley Pecan Pieces
2¼ teaspoons baking powder

1. Preheat oven to 350ºF. Coat cookie sheet with nonstick cooking spray.
2. In a large bowl, blend the eggs with the sugar; beat in the margarine, water, vanilla and almond extract until smooth. Add the flour, pecans and baking powder; mix until the dough forms a ball.
3. Divide the dough in half; shape each portion into a 12-inch long log and place on the baking sheet.
4. Bake in a preheated oven for 20 minutes. Let cool for 5 minutes.
5. Cut the longs on an angle into ½-inch thick slices. Place the slices, cut side down, on the cookie sheet.
6. Continue baking for 20 minutes longer, or until lightly browned. Store in an airtight container for up to 2 weeks, or freeze for up to 1 month.

Pecan Delights

2¼ cups brown sugar; firmly packed; packed
1 cup unsalted butter; or margarine
1 cup light corn syrup
⅛ teaspoon sea salt
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1½ pounds Pecan Valley Pecan Halves
1 cup semisweet chocolate chips
1 cup milk chocolate chips
2 tablespoons shortening

1. In a large saucepan, combine brown sugar, butter, corn syrup, and salt. Cook over med. Heat until all granulated sugar is dissolved.
2. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248ºF.
3. Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a waxed paper-lined cookie sheet. Chill until firm.
4. Melt chocolate chips and shortening in a microwave safe bowl or double boiler. Drizzle over each cluster.

Pecan Pie from the Heart of Georgia

1 9-inch pie shell; unbaked
1 cup granulated sugar
½ cup light corn syrup
½ cup dark corn syrup
1½ teaspoons vanilla
1 tablespoon unsalted butter or margarine; melted
3 eggs
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 300ºF.
2. In medium bowl, combine sugar and both corn syrups; add vanilla and melted butter. Mix in eggs. Place pecan pieces in the bottom of the uncooked pie shell; pour mixture over nuts.
3. Bake in a preheated oven for 40 to 45 minutes. The top of the pie will be firm.

Pecan Rolls

½ cup unsalted butter or margarine
3 teaspoons posdered sugar or finely granulated sugar
1 teaspoon vanilla
1¼ cups all-purpose flour
¾ cups Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream butter. Add granulated sugar and vanilla. Add flour nuts. Dough will appear loose and crumbly but should stick together when squeezed.
3. Squeeze small nuggets of dough and shape to logs, about 2-inches long and ½ inch wide. Place onto baking sheet.
4. Bake in a preheated oven for 25 to 30 minutes. Roll in powdered sugar while still hot.

Pecan Tossies

3 ounces cream cheese
½ cup unsalted butter
1 cup flour
1 egg
¾ cups brown sugar; firmly packed
1 tablespoon soft unsalted butter
1 teaspoon vanilla
Dash of sea salt
¾ cups Pecan Valley Pecan Pieces

1. Preheat oven to 325ºF.
2. Let cream cheese and butter soften at room temp. Blend. Stir in flour. Chill slightly for about an hour.
3. Shape into 24 1-inch balls. Press each into ungreased muffin tins against bottom and sides to form tart crusts. Chill while mixing filling.
4. Beat together egg, sugar, 1 tablespoon butter, vanilla and salt until smooth. Divide half the pecans and place in pastry cups. Add egg mixture. Top with remaining pecans.
5. Bake in preheated oven for 25 minutes until set. Cool and remove from pans.

Pumpkin Ice Cream Pie with Caramel Pecan Sauce

1½ cups gingersnap cookies; crushed
¼ cup unsalted butter or margarine; melted
½ teaspoon cinnamon
1 pint vanilla ice cream; softened
¾ cups brown sugar; firmly packed
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
1 cup pumpkin pie filling
1 cup whipping cream; whipped
1 cup caramel ice cream topping
½ cup Pecan Valley Pecan Pieces

1. In small bowl, combine crushed cookies and melted butter; blend well. Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate 10 to 15 minutes.
2. Meanwhile, in large bowl stir ½ teaspoon cinnamon into Ice Cream. Spoon into crust. Freeze.
3. In medium bowl, combine brown sugar, ginger, ½ teaspoon cinnamon, cloves and pumpkin; blend well. Fold in Whipped Cream. Spoon over Ice Cream in crust.
4. Freeze 3 hours or until firm. Let stand at room temperature 15 to 20 minutes before serving.
5. In small saucepan, combine caramel topping and pecans. Cook over medium heat until thoroughly heated, stirring constantly. Serve warm over pie.

Saucy Fruit Enchiladas

2 cups granulated sugar
1½ cups water
1 cup unsalted butter; cubed
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 21-ounce can cherry, apple or blueberry pie filling
16 6-inch flour tortillas
1 cup Pecan Valley Pecan Pieces
1 teaspoon ground cinnamon
Vanilla ice cream

1. Preheat oven to 350ºF.
2. In a large saucepan, bring the sugar, water, butter, lemon juice and lemon rind to a boil over medium heat. Reduce heat; simmer uncovered, for 30 minutes or until mixture has the consistency of syrup. Remove from the heat; set aside.
3. Spoon about 3 tablespoons of fruit filling off-center on each tortilla. Fold sides and ends over filling and roll up.
4. Place in a greased 13-inch-by-9-inch-by-2-inch baking dish. Pour syrup over tortillas; let stand at room temperature for 30 minutes.
5. Bake in preheated oven for 30 minutes. Sprinkle with pecans and cinnamon.
6. Continue baking for 15 minutes longer or until golden brown around the edges.
7. Serve warm with ice cream

Yield: 16 servings

Susan Howard’s Texas Pecan Pie

1 9-inch pie shell; unbaked
3 eggs
Dash sea salt
1 cup light brown sugar; firmly packed
1 teaspoon flour; heaping
1 cup Karo light corn syrup
1 teaspoon vanilla
Pecan Valley Pecan Halves
Whipped Cream

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine eggs, salt, brown sugar, four, corn syrup, vanilla and pecans until smooth. Pour into pie crust. Top with whole pecan halves.
3. Bake in a preheated oven for 1 hour or until filling is almost set. (It should jiggle a little.) Cool completely before cutting. Serve with generous amounts of Whipped Cream.

The Ultimate Caramel Chocolate Pecan Pie

2 cups Pecan Valley Pecan Pieces; finely chopped
¼ cup granulated sugar
¼ cup margarine; melted
1 14-ounce package Kraft caramels
¼ cup milk
1 cup Pecan Valley Pecan Pieces
1 package (8 squares) semi-sweet chocolate
⅓ cup milk
1⅜ cups powdered sugar
½ teaspoon vanilla
Whipped Cream

1. Preheat oven to 350ºF.
2. In a large mixing bowl mix pecans, sugar, and margarine. Press onto bottom and sides of 9 inch pie plate. Bake 12 to 15 minutes or until lightly browned. Cool.
3. Melt caramels with ¼ cup milk in heavy saucepan over low heat, stirring frequently until smooth. Pour over crust; sprinkle with pecans. Stir chocolate, ⅓ cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. Pour over caramel pecan filling spreading to edges of pie. Refrigerate. Serve with sweetened Whipped Cream if desired.