Pecan Valley Pecans

1. Combine milk and rum flavoring in mixing bowl. Add sugar and knead in cherries until smooth and shiny. Shape in 6-inch logs, roll in wax paper and chill.
2. Combine caramels (½ lb.) And 3 tablespoons evaporated milk. Heat over boiling water until melted, stirring often. Pour in pie pan.
3. Roll logs in caramel mixture then in pecans.
4. Roll in wax paper and chill.

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 a large bowl mix sugar, mayonnaise and vanilla until well blended. Stir in flour mixture and add ½ cup pecans. (Dough will be thick and sticky.) Press into well greased 8-inch square baking pan. Sprinkle with remaining nuts and press into dough.
3. Bake in preheated oven for about 15 minutes or until pick inserted in center comes out clean. Cool in pan on rack. Cookies are soft while hot but firm when cool. Cut into about 12 squares.

1. Preheat oven to 350ºF.
2. Combine cake mix, egg and oil in a medium bowl. Press mixture into bottom of a greased 9×13-inch baking pan. Bake 20 minutes.
3. In a large bowl, beat sugar, eggs, and salt until well blended. Beat in corn syrup, melted butter and vanilla. Stir in pecans. Pour over hot crust.
4. Bake in preheated oven for 30 to 35 minutes or until brown around edges and center is set. Cool completely. Cut into 1½-inch squares.

Yield: about 3 dozen squares.

1. Preheat oven to 375ºF.
2. In small bowl, combine flour, unsifted, baking soda and salt. Set aside.
3. In a second bowl, combine shortening, white and brown sugar, vanilla and eggs. Mix until creamy. Add flour mixture and blend. Stir in chocolate morsels and nuts.
4. Drop by rounded teaspoonful onto ungreased cookie sheet.
5. Bake in preheated oven for 8 to 10 minutes.

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. Grease an 8-inch-by-8-inch-by-2-inch pan with butter flavor Crisco. Set aside.
2. Cream butter flavor Crisco, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Reduce speed to low. Add flour. Stir in one cup chocolate chips and ½ cup nuts. Spread in pan.
3. Bake in preheated oven for 25 to 30 minutes, or until lightly browned. Remove from oven. Sprinkle with one cup chocolate chips. Wait 5 minutes, or until chips soften. Spread evenly. Sprinkle with other ¼ cup nuts. Cool completely. Cut into 2-inch-by-2-inch squares.

1. Preheat oven to 350ºF. Grease a 13-inch-by-9-inch-by-2-inch baking pan.
2. In large mixer bowl, stir together butter, brown sugar, egg yolk, and vanilla; lend in flour and salt. Press mixture onto bottom of prepared pan.
3. Bake in a preheated oven for 25 to 30 minutes or until lightly browned. Remove from oven; immediately sprinkle chocolate chunks on crust. Let stand until softened, about 5 minutes; spread evenly over crust. Sprinkle pecans over top. Cool completely in pan on wire rack. Cut into bars.

Makes about 36 bars

1. Preheat oven to 350ºF. Line cookie sheets with parchment paper or grease them.
2. On piece of waxed paper, combine flour, baking powder and salt.
3. In large bowl, cream butter with an electric mixer, add sugar and beat until fluffy. Beat in eggs and vanilla, and then add melted chocolate and beat well. Add flour mixture, mixing until smooth, then stir in the coconut, chopped pecans, and chocolate chips.
4. Drop dough from a teaspoon onto prepared cookie sheets, leaving about 2 inches between each cookie. Press pecan half on top of each cookie.
5. Bake on rack in middle of in preheated oven for 10 to 13 minutes or until set. Transfer cookies to wire racks to cool. Store in airtight containers for up to 1 week or in the freezer for up to 2 months.

1. Mix powdered sugar, shortening and margarine in large bowl thoroughly. Stir in 1½ cups flour and ½ teaspoon salt. Press mixture firmly in 11-inch-by-7-inch-by-1½-inch rectangular dish. Microwave uncovered on HIGH 4 to 6 minutes, rotating dish ¼ turn after 2 minutes, until no longer doughy.
2. Mix remaining vanilla and chocolate chips; spread over hot layer. Microwave uncovered 6 minutes, rotating dish ¼ turn after 3 minutes.
3. Immediately sprinkle warm bars with chocolate chips. Microwave uncovered about 1 minute or until chocolate is melted; spread over bars. Cool completely.
4. Sprinkle with powdered sugar. Cut into about 3-inch-by-1-inch bars.

Makes 28 bars