Pecan Valley Pecans

• 1 cup Pecan Valley Pecan Pieces
• 1 tablespoon flour
• 1 tablespoon corn starch
• 2 large egg whites
• 1 pinch salt
• 1 cup light brown sugar; firmly packed

1. Preheat oven to 350ºF.
2. Chop the nuts medium fine. Mix the nuts, flour and cornstarch in a small bowl.
3. Beat the egg whites until stiff, adding sugar gradually. Fold in the flour/nut mixture.
4. Drop by spoonfuls onto parchment paper.
5. Bake in preheated oven for about 18 to 20 minutes then remove cookies to a wire rack and cool to room temperature.

• 1 cup unsalted butter; melted
• 1 cup light brown sugar; firmly packed
• 2 cups flour
• 4 eggs; slightly beaten
• 2 cups Pecan Valley Pecan Pieces
• ¼ cup flour
• 1 teaspoon salt
• 3 cups dark brown sugar; firmly packed
• ½ teaspoon vanilla
• 1 cup coconut
• Powdered sugar

1. Preheat oven to 350ºF.
2. Mix the butter, 2 cups flour and light brown sugar. Spread evenly in a 9-inch-by-13-inch pan.
3. Bake in a preheated oven for 15 minutes. Remove from oven and cool.
4. Lower the oven temperature to 325ºF.
5. Mix the eggs, pecans, salt, brown sugar, vanilla and coconut. Spread over the crust.
6. Continue baking for 40 minutes until the mixture is firm. Sprinkle the top with powdered sugar while it is still warm. Cool. Cut into 48 squares. Freezes well.

• 3 cups apples; finely chopped
• 3 eggs
• 2 teaspoons vanilla
• 1 package date-nut quick bread mix
• 1½ teaspoons cinnamon
• 14 ounces sweetened condensed milk
• ½ teaspoon freshly grated nutmeg
• 1 cup Pecan Valley Pecan Pieces
• Cream Cheese Frosting

1. Preheat oven to 350ºF.
2. In large bowl, combine all ingredients; mix well. Pour into a greased and floured 15-inch-by-10 jelly roll pan.
3. Bake in a preheated oven for 30 minutes or until golden. Cool.
4. Spread with Cream Cheese Frosting. Cut into bars. Garnish as desired. Store in refrigerator.

• 6 ounces cream cheese; softened
• 1 teaspoon vanilla
• ½ cup unsalted butter; softened
• 4 cups powdered sugar

1. In small mixer bowl, beat cream cheese, margarine and vanilla until fluffy.
2. Add powdered sugar; mix well. Spread bars with frosting.

1. Preheat oven to 350ºF. Lightly grease 9-inch-by-13 baking dish.
2. In a large mixing bowl combine flour, sugar and butter and then mix until finely crumbled. Stir in pecans. Press 2 cups of mixture evenly into prepared dish.
3. In another bowl add cinnamon, soda and salt and blend well. Beat in egg, sour cream and vanilla. Gently stir in apples. Spoon evenly into dish.
4. Bake in a preheated oven for 35 to 40 minutes (cake begins to pull away from sides and tester comes out clean). Cool completely in pan.
5. Serve with whipped cream.

1. Preheat oven to 350ºF.
2. In a large mixing bowl, combine apples, nuts, lemon peel, sugar and nutmeg in a medium bowl. Mix well to blend flavors; set aside.
3. Unroll phyllo dough sheets. Cut dough lengthwise into 2-inch wide strips. Place on waxed paper over damp towels. Cover all dough strips except 2 of them. Brush the 2 strips with the melted butter.
4. Place about 2 teaspoons of the filling in the center of each strip, about 1-inch from the top edge. Fold one corner of each strip over filling. Fold over again like a flag, until entire strip is folded. Place on buttered 10-inch-by-15-inch pan with sides.
5. Repeat with remaining filling and phyllo strips. Brush folded pastries, top and bottom, with melted butter.
6. Bake in a preheated oven for 20 to 25 minutes or until golden. Cool on wire rack.
7. Sprinkle with sifted powdered sugar if desired.

1. Preheat oven to 350ºF.
2. Sift together whole-wheat flour, wheat germ, baking soda, cinnamon, salt and nutmeg. Set aside.
3. In large bowl, combine peeled and diced apples, sugars, oil, pecans, eggs and vanilla. Add flour to mixture. Stir gently. Blend well. Turn into 2-inch deep pan.
4. Bake in a preheated oven for 50 minutes or until cake pulls from side of pan. Cool in pan or rack.
5. If desired, sprinkle with powdered sugar.
6. Cut into 12 bars.

• 2 cups unsalted butter
• 1 cup granulated sugar
• 4 cups all-purpose flour
• 2⅔ cups apricots; dried
• 1⅓ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• 4 cups brown sugar; firmly packed
• 8 large eggs
• 2 cups Pecan Valley Pecan Pieces
• 2 teaspoons pure vanilla extract
• 1 cup powdered sugar

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream butter and sugar. Stir in flour until crumbly. Pack into a 12-inch-by-18 pan.
3. Bake in a preheated oven for 25 minutes or until lightly browned.
4. Cook apricots in small amount of water until softened, drain and process until pureed in food processor.
5. In a large mixing bowl beat brown sugar and eggs together until well-blended. Add dry ingredients and mix until blended.
6. Add vanilla, apricots and nuts and mix until blended. Spread over baked layer.
7. Bake in a preheated oven for 25 to 30 minutes until golden. Cool and sprinkle with powdered sugar. Cut into pieces approximately 1½-inch by ¾-inch.

1. Preheat oven to 375ºF.
2. In a large mixing bowl mix flour, salt, and sugar. With a pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and egg. Knead lightly until mixture holds together. Wrap well in plastic wrap and refrigerate for 4 hours or overnight.
3. Divide dough into thirds. On a lightly floured pastry cloth, roll each third into a circle 11-inch in diameter.
4. Spread each circle evenly with 2 tablespoons of apricot preserves and 2 tablespoons ground pecans.
5. Cut each circle into 12 pie-shaped wedges. Roll up each wedge, starting at the wide end. Place seam-side down about 2 inch apart on greased cookie sheets.
6. Bake in a preheated oven for 20 minutes, until golden brown. Place on wire rack.
7. Dust with powdered sugar when completely cool.

1. Preheat oven to 350ºF. Lightly grease a baking sheet.
2. With an electric mixer on medium speed, blend the sour cream and butter until smooth, about 2 minutes. Add the flour and salt and blend until the dough comes together, about 30 seconds.
3. Form the dough into 2 disks, wrap in plastic and chill overnight.
4. Remove the dough from the refrigerator and let soften slightly, for about 10 minutes.
5. On a lightly floured surface, roll out each disk to a circle about 9- to 10-inches in diameter and less than ⅛ inch thick.
6. Spread ⅓ cup apricot jam over the surface of 1 disk, leaving a ¼ inch border around the edges. Sprinkle ⅓ cup of the pecans, 1 tablespoon of the raisins and 1 tablespoon of the golden raisins over the jam.
7. Roll up the dough jelly-roll fashion, pinching the ends together. Carefully lift the roll with your hands and transfer to the baking sheet. With a sharp knife, slice the roll halfway through into about 12 sections.
8. Repeat the procedure with the remaining dough and filling.
9. Bake in a preheated oven for 40 to 45 minutes, or until golden brown. Cool on the baking sheet for 5 minutes.
10. Cut the slices through; cool completely on the sheet.
11. Store in an airtight container for up to 1 week or freeze for several months.