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. Grease bottom only of 8-inch square pan.
2. Melt butter and chocolate chips in 2-quart saucepan, over low heat, stirring constantly; beat in thoroughly with spoon flour, vanilla, sugar, baking powder, pecans, salt, mashed banana and egg spread batter evenly in pan.
3. Bake in a preheated oven for about 30 minutes or until center is set.
4. Cut into 2-inch squares.

1. Preheat oven to 375ºF.
2. Sift together flour, baking powder, soda, salt and cinnamon into bowl. Add sugar, shortening, egg, milk and bananas. Beat until smooth, about 2 minutes. Stir in pecans and nuts. Drop by teaspoonfuls onto greased cookie sheets.
3. Bake in a preheated oven for 12 to 15 minutes.

• 1 cup all-purpose flour
• 1 stick unsalted butter (plus 2 tablespoons); cut-up and softened
• 3 tablespoons brown sugar; firmly packed
• 1½ teaspoons pure vanilla extract
• ½ cup heavy cream
• 3 ounces bittersweet or semisweet chocolate; cut-up
• 1 egg
• 1 teaspoon instant espresso powder
• ⅓ cup granulated sugar
• 1½ tablespoon cornstarch
• 1 cup Pecan Valley Pecan Pieces
• Powdered sugar

1. Preheat oven to 375ºF.
2. In a food processor, combine flour, 1 stick butter and brown sugar. Process until blended. Add vanilla and process until dough clings together in a ball. Press evenly into bottom of an ungreased 8-inch square baking pan. Refrigerate while preparing topping.
3. In a medium saucepan, combine cream, chocolate and remaining 2 tablespoons butter. Heat over low heat, stirring occasionally, until chocolate melts and mixture is smooth.
4. Remove from heat; let cool slightly.
5. With wire whisk, beat in egg, espresso powder, granulated sugar and cornstarch until well blended. Stir in pecans. Pour chocolate mixture over chilled crust.
6. Bake in a preheated oven for 20 to 25 minutes, or until set. Let cool in pan.
7. Cut into 25 squares. Sift powdered sugar over top. Store in refrigerator.

1. Preheat oven to 350ºF.
2. In a large mixing bowl, combine sugar, vanilla and egg. Stir until smooth and blended.
3. In another bowl, combine flour, soda and salt. Add to sugar mixture; stir until blended. Spoon into greased and paper lined 8-inch square pan.
4. Bake in a preheated oven for 18 to 20 minutes. Cookies will be soft in center.
5. Cool in pan. Remove from pan, peel off paper and cut into 16 squares.

1. Melt butter in 1-quart saucepan; remove from heat. Mix in sugar, eggs and egg yolk. Stir in pecans, flour and vanilla. Immediately pour topping over brownies.
2. Bake about 18 minutes longer or until firm; cool. Cut into 2¼-inch-by-1½-inch bars.

1. Preheat oven to 350ºF. Grease 8-inch-by-8-inch-by-2-inch or 9-inch-by-9-inch-by-2-inch square pan
2. In a small mixer bowl, cream butter, sugar, egg and vanilla until light and fluffy.
3. Blend in flour. Stir in 1 cup chocolate chips and ½ cup pecans. Spread into prepared pans.
4. Bake in a preheated oven for 25 to 30 minutes or until lightly browned. Remove from oven. Immediately, sprinkle with remaining 1 cup chips.
5. Let stand 5 to 10 minutes or until chips soften; spread evenly. Immediately, sprinkle with remaining ¼ cup pecans; press gently onto chocolate. Cool completely. Cut into squares.

1. Preheat oven to 350ºF.
2. In a large bowl, blend together shortening or butter and brown sugar. Beat in eggs.
3. Stir in flour, baking powder, baking soda and salt. Add spices.
4. Stir in buttermilk, and then add pecans, raisins and dates. Stir well. Drop by teaspoonfuls onto a greased cookie sheet. Top each cookie with a whole pecan.
5. Bake in a preheated oven for 12 to 15 minutes. Remove to a wire rack to cool.