Recipes Pecan Grove Texas Scribd 4

The Richard Bland College Library Staff and The Friends of Richard Bland
College have enjoyed compiling this cookbook to help celebrate the 40

th
Anniversary of the founding of Richard Bland College.
Since the pecan grove has been a source of visual pleasure and an integral
part of our rural campus, recipes were selected that incorporate the pecan
nut.
Thank you to our many community and campus friends for sharing their
recipes. Many have included their favorite recipes some of which have been
used for many years in their families.
Thank you also to The Texas Pecan Growers Association and
The North Carolina Pecan Growers Association for generously
granting permission to use their recipes and pecan facts.
Recipes have been included from Monumental Favorites. It is hoped that
this will generate interest in purchasing the cookbook in order to obtain
monetary support for The Virginia Breast Cancer Foundation and its ongoing
mission to Educate, Advocate and Eradicate.
And finally, the compilers do not assume responsibility for any errors or
sources of recipes. The goal is simply to provide an enjoyable remembrance
of the 40
th
Celebration.
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Congr essi onal Recor d: Apr i l 6, 2001 ( Senate) [ Page S3703] Fr omt he
Congr essi onal Recor d Onl i ne vi a GPO Access
[ wai s. access. gpo. gov] [ DOCI D: cr 06ap01- 31]
NATI ONAL PECAN MONTH
Mr . CLELAND. Mr . Pr esi dent , Apr i l i s ``Nat i onal Pecan Mont h. ' '
One of t he nat i on' s i mpor t ant agr i cul t ur al pr oduct s, pecans ar e
t he onl y maj or t r ee nut t hat can be consi der ed a t r ue Amer i can nut .
Pecans wer e f i r st di scover ed gr owi ng i n Nor t h Amer i ca and par t s of
Mexi co i n t he 1600' s and wer e gi ven t he name ``pecan' ' based on t he
Nat i ve Amer i can wor d of Al gonqui n or i gi n, meani ng ``al l nut s r equi r i ng a
st one t o cr ack. ' ' Pecans wer e f avor ed by pr e- col oni al r esi dent s and
ser ved as a maj or sour ce of f ood because t hey wer e accessi bl e t o
wat er ways and easi er t o shel l t han ot her Nor t h Amer i can nut speci es.
Today, pecans ar e gr own i n Al abama, Ar i zona, Ar kansas,
Cal i f or ni a, Fl or i da, Geor gi a, Kansas, Loui si ana, Mi ssi ssi ppi , New
Mexi co, Nor t h Car ol i na, Okl ahoma, Sout h Car ol i na and Texas and ar e
enj oyed ar ound t he wor l d as t he per f ect nut . Accor di ng t o U. S.
Depar t ment of Agr i cul t ur e st at i st i cs, over 346 mi l l i on pounds of pecans
wer e pr oduced i n t he U. S. i n 1999. I n f act , t he maj or i t y of t he wor l d' s
pecan pr oduct i on, 80 per cent , comes f r omt he U. S.
Whi l e val ued f or t hei r wonder f ul ar oma and f l avor , sci ent i f i c
r esear ch has begun t o r ecent l y r eveal an even mor e i mpor t ant r eason t o
make pecans par t of an ever yday, heal t hy di et . Accor di ng t o r esear cher s
at l eadi ng academi c i nst i t ut i ons i n t hi s count r y, pecans have many of
t he i mpor t ant nut r i t i onal at t r i but es t hat heal t h pr of essi onal s
r ecommend. Not onl y ar e nut r i t i on r esear cher s f i ndi ng t hat pecans can
l ower bl ood chol est er ol l evel s when i ncor por at ed i nt o t he di et , f ood
sci ent i st s have al so f ound t hat pecans ar e a concent r at ed sour ce of
pl ant st er ol s, whi ch ar e wi del y t out ed f or t hei r chol est er ol - l ower i ng
abi l i t y. Numer ous st udi es have al so shown t hat phyt ochemi cal s l i ke t hose
f ound i n pecans act as ant i oxi dant s, whi ch can have a pr ot ect i ve ef f ect
agai nst many di seases.
Si nce 90 per cent of t he f at i n pecans ar e of t he hear t - heal t hy
unsat ur at ed var i et y, t hey f i t r i ght i nt o t he gover nment ' s l at est U. S.
Di et ar y Gui del i nes f or Amer i cans i ssued i n May 2000. The l at est di et ar y
gui del i nes f r omt he Amer i can Hear t Associ at i on, AHA, al so bode wel l f or
pecan l over s. The new AHA gui del i nes speci f i cal l y advi se Amer i cans t o
l i mi t t hei r i nt ake of sat ur at ed f at and t o ``subst i t ut e gr ai ns and
unsat ur at ed f at t y aci ds f r omf i sh, veget abl es, l egumes and nut s' ' i n i t s
pl ace.
I n addi t i on t o t hei r chol est er ol - l ower i ng pr oper t i es and hear t -
heal t hy f at s, pecans cont ai n mor e t han 19 i mpor t ant vi t ami ns and
mi ner al s, i ncl udi ng vi t ami ns A and E, f ol i c aci d, cal ci um, magnesi um,
phosphor us, pot assi um, zi nc and sever al B vi t ami ns, and ar e a good
sour ce of f i ber . Pecans ar e par t of t he pr ot ei n gr oup i n t he U. S.
Depar t ment of Agr i cul t ur e' s Food Gui de Pyr ami d, maki ng t hema nut r i t i ous
al t er nat i ve f or Amer i cans who ar e veget ar i ans or st r i vi ng t o
eat a mor e pl ant - based di et . Pecans, whi ch ar e nat ur al l y sodi um- f r ee,
ar e al so i deal f or anyone who wi shes t o r est r i ct t hei r sodi umi nt ake.
Pecans, a t r ue al l - Amer i can nut , deser ve t o be r ecogni zed. Not
onl y f or t hei r l ong hi st or y of pr ovi di ng sust enance and enj oyment , but
f or t he heal t h benef i t s t hey can pr ovi de t o Amer i cans- - especi al l y t hose
st r i vi ng t o eat a heal t hi er di et . I hope my col l eagues wi l l j oi n me i n
cel ebr at i ng ``Nat i onal Pecan Mont h. ' ' Celebrate April Pecan Month 2002!
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PECAN INFORMATION
Particularly popular in the southern United States (and, we should add,
everywhere pecan pie is prized), pecans are uniquely native to North
America.
Where They're Grown
Fruit of a large hickory tree, the pecan remained part of the Native
American diet until European settlers arrived. Today, growers cultivate
the pecan tree in Texas (where the pecan tree is officially the state tree),
New Mexico, Louisiana, Mississippi, Georgia and Florida.
Uses for Pecans
Pecans, most widely associated with sugary pecan pie, additionally can be
used in candies and cookies. They often show up in other dishes including
casseroles, salads and turkey stuffing.
Storage Tip
Because of their high content of oil, shelled pecans can absorb odors or
turn rancid quickly. Unshelled and shelled pecans should be stored in the
refrigerator in a sealed container after two months on the shelf.
Nutritious
Pecans contain good sources of potassium, zinc, thiamine, magnesium,
folic acid, niacin and vitamin B6. Fatty oils consist of 87 percent of
unsaturated fatty acids.
www.originalnuthouse.com
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Explore extraordinary specials in the Webs biggest Nut Store!
Buy online or find them at Food Lion, Camellia Food Store, Farm
Fresh Supermarket, and Ukrop's.
Morven Partners, headquartered in Richmond, Virginia, buys, processes and
sells Virginia and Valencia peanuts, almonds, pecans and other nut-related
products under the national brand name Original Nut House. The company
also maintains a regional presence across the country with its family of brands
under Original Nut House that includes Borden's Peanuts, Cal Almond,
Fowler's Famous, Gary's, Hoody's, Jimbo's Jumbos, LA-Nut, San Saba Pecans
and Wakefield Peanut Company. The business expanded to dominate the
peanut, almond and pecan industries worldwide in just a few years after it was
founded in 1994. Its extensive clientele found on five continents, includes
institutional and industrial clients, retail food store chains, concessionaires,
wholesalers and other food processors. Morven's Industrial Division supplies
the finest processed almond, peanut and pecan products and ingredients to
domestic and international customers. Users of these products include dairies,
cereal, confectionery, ice cream, baking and health food companies and
specialty users. The company can tailor its products to individual needs and
uses, including consistent sizing of granulated peanuts, producing peanut butter
in different colors, blends and formulas, producing roasted and raw pecans in a
variety of sizes, and producing blanched, natural and flavored almonds in a
variety of sizes. Morven Partners' value-added innovations create a bold,
diverse array of products and programs that help both the client and consumer.
If you would like more information on how your company can benefit by
purchasing or reselling any of Morven's products, please call toll-free: (888)
395-6887.
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Bon Hom.m.e Richard
The Student Newspaper of Richard Bland Colleg e
Volume X.XXVlII Issue 4 Ma rch/April 2001
S aving the Pecan Grove
Inside this issue:
Gr eat Library In/D. 2
Cand id Comments 3
Dr. Alenka Hlousek- -I
Radoj cic's Summer Proj ect
Spring F7. ing Success 5
Bla nd Br iefs 6
Bo n Homme Ri char d Staff
Writers: Angie Castlebury.
Bryant Crawley, Brand on S.
Cris p. J . Wakeford Francis,
Aaron Gamble , Amanda Hud-
SO D, Kri sten Mell, Joe Roper ,
Chri stina Sheetz, Kai Som-
mer, Professor Carole Sum-
merville, Sam Wray
Phot ogr aphers : Ellen Andes,
Rob Be nne tt
Co-advisorlEditorlPublis be r:
Jill Leffler
Co_advisorlProofreader:
Elizabeth Rescher
The Fr iend s of the Li -
br ary coordinates the do-
nations for pla nt ing pe-
can trees and crape my r-
tl es. The pecan grove has
been devastated in recent
yea rs by sto rms, possibly
because of the age of the
trees . The Friends ha ve
se t out to raise funds to
pl an t pecan trees in the
spaces where they have
been lost. In the fall of
1999 we pl anted twelve
t re es and in the fall of
2000, t en mor e. The
grounds cre w, unde r the
direction of Bill Wamsl ey,
has planted the most
recent ones . We eagerly
awa it each spring to see
how they a re doing.
The crape myrtles
have been pl anted to add
so me beauty and col or to
the campus . Twenty-five
have been pla nt ed along
t he parking lot near the
track. Again, the grounds
cre w has done the plant-
ing a nd will maintain the
plants.
It cos ts about $25 to
get each tree , both pecans
and crape myrtles. We
have been accepting
donations "In Memory of '
and "I n Honor of ' for the
tre es . A certificate is pre-
pared for each tree a nd a
copy is kept in a book in
the Library. We ask $25
for these donations. We
als o accept donations in
any amoun t for th e pla nt.
ings . Thos e wanting to
contribute s mall amounts
of cash may put coi ns or
bills in the jar at the Li -
brary's Friends display.
by Carol e Summervi ll e
- ------ --_.__
.. - ---
.;. i:':
r

The: pecan grove adds beauty to the campus.
THE PECAN: A Unique American Nut
Growers cultivate the pecan tree in Texas, Georgia and other Southern states.
Pecans are good for you. A small bag - about three ounces - provides almost
10% of the daily recommended value of zinc.
In 1919, the pecan tree became the state tree of Texas.
Pecans go back a long way - they were a major source of food for Native
Americans in the 1500's!
Pecans are so popular that even presidents George Washington and Thomas
Jefferson grew pecan trees in their gardens!
Pecan production is a major industry in the southeastern United States.
Traditional sweets in these parts are pecan praline candy and the ever popular
pecan pie.
The United States produces about 80% of all of the pecans in the world!
A South Carolina man named Abner Landrum discovered the first pecan
budding technique, which grafted wild plants with pecan trees by placing them
in close contact. However, the first successful grafting of the pecan tree did
not occur until 1846.
There are over 1,000 varieties of pecans! They come in a mixture of sizes and in
several different forms.
National Pecan Queen: Every year, Albany, Georgia plays host to the annual
National Pecan Festival. Albany is known as the pecan capital of the United
States, because there are more than 600,000 pecan trees growing there!
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MORE ABOUT PECANS!
Pecans, native to North America, are particularly popular in the South. The
nuts are often associated with the traditional pecan pie or Louisiana's famous
pralines, but they're used in a wide variety of recipes, from cookies and
desserts to salads and main dishes. Sugared pecans or savory spiced pecans
are delicious snacks for any occasion, and chopped pecans can replace other
nuts in just about any cookie or candy recipe.
The pecan was an important part of the diet of Native Americans before the
arrival of the European settlers. The first successful grafts of the pecan tree
were done in 1846 by a Louisiana plantation gardener, a slave named
Antoine. The cultivation of the pecan tree increased, and the technique of
sowing proved to be the most effective. Today the tree is most widely
cultivated in the states of New Mexico, Louisiana, Mississippi, Georgia,
Florida, and Texas, where the pecan tree is the official state tree.
Pecans are available in many forms; you'll find the vacuum-packed in jars,
sealed in plastic bags, or packed in cans. For the freshest and most flavorful
pecans, choose whole ones in the shell; look for nuts that are heavy for their
size and don't rattle when shaken. There shouldn't be any cracks or holes in
the shells. When you buy shelled pecans, look for a date on the bag or
container. Shelled pecans absorb odors and turn rancid quickly, and should
be stored in the refrigerator in a sealed container. Pecans also freeze very
well, so if you buy more than you can use right away, store them in a
moisture-proof plastic bag in the freezer. Unshelled pecans may be stored for
about 3 months at room temperature.
Pecans are most popular in desserts such as pies, cookies, and candies, but
also make an interesting addition to salads, stuffings, and other savory main
or side dishes. They are also delicious whole, toasted and spiced, or covered
with chocolate.
Even though pecans have a high fat content, they're a good source of
potassium, thiamine, zinc, copper, magnesium, phosphorous, niacin, folic
acid, iron, and vitamin B6, and also a good source of fiber. The fats are
composed of 87% unsaturated fatty acids (62% monounsaturated and 25%
polyunsaturated). It's been found recently that pecans may actually help to
lower blood cholesterol levels.
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PECANS ARE HEALTHY
Even though pecans have a high fat content, they're a good source of potassium, thiamine,
zinc, copper, magnesium, phosphorous, niacin, folic acid, iron, and vitamin B6, and also a
good source of fiber. The fats are composed of 87% unsaturated fatty acids (62%
monosaturated and 25% polyunsaturated).
It's been found recently that pecans may actually help to lower blood cholesterol levels.
Phytochemicals from Pecans may Lower Blood Cholesterol. Eating pecans may help to
lower your blood cholesterol, according to a study recently presented at the Institute of
Food Technologists (IFT) Annual Meeting. Nutrition researchers from the University of
Georgia found that pecans contain as much as 95 milligrams of plant sterols per 100 grams,
90 percent of which is in the form of beta-sitosterol. These plant sterols have been found to
effectively compete with the absorption of cholesterol in the body.
According to the researchers, both pecans and peanuts are concentrated food sources of
plant sterols and by increasing consumption of these nuts, a person could easily raise the
plant sterol levels in the diet to the point where health effects have been proven. Man-made
derivatives of plant sterols, unlike the plant sterols found naturally in pecans, are currently
being used as added ingredients in several new functional foods being marketed today.
Research from New Mexico State University, published in the March issue of the Journal of
the American Dietetic Association, revealed that consumption of cup of pecans a day
helped to significantly lower total and LDL (bad) cholesterol levels. Study participants
did not gain weight a phenomenon that also was reported in research announced at a June
American Heart Association conference on dietary fats, according to the National Pecan
Shellers Association. At the AHA conference, researchers from the Harvard-affiliated
Brigham and Womens Hospital in Boston reported that dieters who followed a moderate
fat diet (with 35 percent of calories from unsaturated fats such as nuts) lost equal amounts of
weight as those on a low-fat diet. Participants also kept their weight off longer than those
who followed a low-fat regimen.
In addition to their cholesterol-lowering components, pecans contain numerous vitamins
and minerals including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus,
zinc and several B vitamins. Pecans also are a good source of a unsaturated fats, including
the monounsaturated fat known as oleic acid. Oleic acid, also found in olive oil, is a staple
of the heart-healthy Mediterranean diet.
Newly released Dietary Guidelines for Americans from the U.S. Department of Agriculture
(USDA) acknowledge that as part of a balanced diet, consumers can eat moderate amounts
of total fat as long as it is predominantly the monounsaturated and polyunsaturated fats
the heart-healthy, unsaturated fats.
8
The Texas Pecan Growers Association (TPGA) was formed in 1921
and was incorporated in 1967. The Association serves as a spokesperson on
behalf of its members on subjects pertaining to the pecan industry and is
engaged in many activities to promote the pecan industry.
TPGA has generously granted Richard Bland College
Library permission to use their recipes and nutritional
information.
Please visit their website for additional information at: www.tpga.org.
9
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SOUTHERN CHOCOLATE PECAN PIE
1 4 oz package sweet chocolate squares
1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1 1/3 cups flaked coconut
1/2 cup chopped pecans
1 unbaked 10-inch pie shell
Mix chocolate with butter in saucepan. Place over low heat, stirring occasionally, until
melted. Remove from heat. Blend in evaporated milk gradually. Mix sugar, cornstarch and
salt in a bowl. Beat in eggs and vanilla. Blend in chocolate mixture gradually. Pour into pie
shell. Combine coconut and pecans. Sprinkle over filling. Bake at 375 degrees for 45 to 50
minutes or until puffed and browned. Cool for at least 4 hours. Filling will set while cooling.
BUTTER PECAN TURTLE BARS I
2 cups all-purpose flour
3/4 cup light brown sugar, packed
1/2 cup butter, softened
1 1/2 cups pecan halves
2/3 cup butter
1 1/2 cups milk chocolate chips
Combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend until crumbly. Pat mixture
firmly onto bottom of ungreased 9- x 13-inch pan. Sprinkle pecan halves over the unbaked
crust. Set aside. In small saucepan, combine 1/2 cup brown sugar and 2/3 cup butter. Cook
over medium heat, stirring constantly, until mixture begins to boil. Boil for one minute,
stirring constantly. Drizzle caramel over pecans and crust. Bake at 350 degrees for 18-20
minutes or until caramel layer is bubbly and crust is light brown. Remove from oven and
immediately sprinkle with chocolate chips. Spread chips evenly as they melt. Cool completely
before cutting.
14
POLLO RIA PICNIC BURRITO
6 flour tortillas
8 ounces cream cheese -- softened
7 oz can diced green chilies, drained
6 green onions -- chopped
1 medium tomato -- chopped
1/4 cup cilantro -- minced
7 oz can sliced pitted black olives
2 cups chicken, cooked -- shredded
8 romaine lettuce leaves -- shredded
1 cup cheddar cheese -- shredded
Lay out tortillas on board and spread evenly with softened cream cheese (be gentle or
tortillas will shred). Portion remaining ingredients over cream cheese and layer in order given
above. Fold classic style and press firmly as you roll up each burrito. Wrap tightly in plastic
wrap and chill for at least 4 hours.
TUNA PECAN BALL
1 8 oz package cream cheese -- softened
1 7 oz can solid white tuna -- drained and flaked
3 tablespoons diced green pepper
3 tablespoons diced onion
3 tablespoons diced celery
5 olives, pimiento stuffed -- diced
2 teaspoons prepared horseradish
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
Combine all ingredients except pecans; stir well. Shape mixture into a ball; cover and chill at
least 1 hour. Roll in pecans; cover and chill. Serve ball with assorted crackers. Makes 2 cups.
15
SEAFOOD PECAN
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup sharp cheddar cheese -- grated
1/2 cup sour cream
4 fish fillets -- flounder, or other
1 cup crabmeat
1 cup uncooked scallops -- rinsed
1 1/2 cups cooked rice or noodles
1/4 cup pecan pieces -- toasted
Melt butter in saucepan over medium-low heat; blend in flour, then milk. Stir constantly
until thickened. Add salt and cheese; stir until cheese melts. Set aside. When cool, add sour
cream. Place fish fillets on bottom of greased, square, 1-quart casserole dish. Add crabmeat
and scallops to cream sauce; pour over fish. Can be refrigerated at this point until ready to
bake. Bake at 325 degrees until fish is done, about 10 to 15 minutes. Serve over cooked rice
or noodles. Sprinkle with toasted pecan pieces. Serves 4.
CHOCOLATE NUT TREASURES
2/12 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon soda
1 1/2 cups sugar
1 cup dairy sour cream
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 envelope (1 oz) premelted unsweetened chocolate
pecan halves
Chocolate Frosting:
1 package One Layer Size Buttercream Fudge Frosting Mix
In large mixer bowl, combine all ingredients except chocolate, pecans and frosting. Blend
well. Remove 1 cup of dough to small bowl: blend in chocolate and 1/2 cup chopped
pecans. Chill dough at least 1 hour. Drop light dough by teaspoon onto greased cookie
sheets. Top each with a half teaspoon of chocolate dough. Bake at 400 degrees for 10 to 12
minutes. Cool and frost with Chocolate Frosting. Top with pecan half.
Chocolate Frosting: Prepare frosting mix as directed on package. Makes 48-54 cookies.
16

RUN-FOR-THE-ROSES PIE
1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine -- melted
4 large eggs
2 tablespoons bourbon
1 cup chopped pecans
1/2 cup semisweet chocolate chips
1 unbaked 9-inch pastry shell
Combine first 5 ingredients in a large mixing bowl; beat at medium speed of an electric
mixer until blended. Stir in pecans and chocolate chips. Pour into pastry shell. Bake,
uncovered, at 350 degrees for 45 to 50 minutes or until center is almost set. Cool on a wire
rack.
CHERRY WINKS
2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoon salt
3/4 cup shortening
2 tablespoon milk
1 teaspoon vanilla
2 eggs
1 cup chopped dates
1/3 cup chopped maraschino cherries
1 cup crushed cornflakes
About 15 maraschino cherries, quartered
In large mixer bowl, combine flour, sugar, baking powder, salt, shortening, milk, vanilla and
eggs. Blend well at low speed. Stir in pecans, dates and chopped cherries; mix well. Drop
by rounded teaspoon onto ungreased cookie sheets. Sprinkle with cornflakes, top each with
quartered cherry. Bake at 375 degrees for 10 to 12 minutes.
Tip: If desired, 2 1/2 cups coarsely crushed cornflakes may be used for the 1 cup crushed
cornflakes. Drop dough by rounded teaspoon into cornflakes. Toss lightly to coat; shape
into balls. Place on ungreased cookie sheets; top each with quartered cherry. Bake as
directed. Makes about 60 cookies.
17
MOCHA BUTTER BALLS
1/4 teaspoon salt
2/3 cup instant chocolate drink mix
1/3 cup confectioners' sugar
1 teaspoon instant coffee
1 package (3 oz) cream cheese, softened
2 teaspoons vanilla
confectioners' sugar
In large mixer bowl, combine all ingredients except pecans and confectioners' sugar. Blend
well at low speed. Stir in pecans; mix thoroughly. Shape into balls using a rounded teaspoon
for each. Place on ungreased cookie sheets. Bake at 350 degrees for 15 to 18 minutes.
While warm, roll cookies in additional confectioners' sugar. Makes about 50 cookies.
COCONUT CHERRY DROPS
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 teaspoon almond extract
1 egg
1 cup flaked coconut
1/4 cup chopped maraschino cherries, drained
In large mixer bowl, combine all ingredients except coconut, pecans and cherries. Blend well
at low speed. Stir in remaining ingredients; mix thoroughly. Drop by rounded teaspoons
onto greased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Cool. Makes about
36 cookies.
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HAWAIIAN FRUIT SQUARES
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 eggs
1/2 cup drained crushed pineapple
1/2 cup chopped dates
1/2 cup flaked coconut
confectioners' sugar
In large mixer bowl, combine flour, baking powder, salt, sugar and eggs. Blend well at low
speed. Fold in remaining ingredients except confectioners' sugar. Spread in greased 9-inch
square pan. Bake at 350 degrees for 25 to 30 minutes. Cool slightly. Cut into 36 squares.
Roll in confectioners' sugar.
BUTTER PECAN CRUNCHES
1/2 cup plus 2 tablespoons butter, softened
1 3/4 cups firmly packed brown sugar
1 egg
1 teaspoon rum flavoring
1/2 teaspoon vanilla
Combine 2 tablespoons butter, 1/2 cup brown sugar and pecans. Mix just until blended
together. Set aside. In large mixer bowl, combine 1/2 cup butter, 1 1/4 cups brown sugar
and remaining ingredients. Blend well at low speed. Stir in pecan mixture just until evenly
distributed. Shape into balls, using a rounded teaspoon for each. Place on ungreased cookie
sheets; flatten slightly with bottom of glass greased and dipped in flour. Bake at 375 degrees
for 10 to 12 minutes. Cool slightly before removing from cookie sheets.
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OATMEAL CHIP COOKIES
1 teaspoon salt
1 teaspoon soda
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup shortening
2 eggs
2 cups quick-cooking rolled oats
1 cup (5 -oz. package) semi-sweet chocolate pieces
In large mixer bowl, combine all ingredients except rolled oats, pecans and chocolate pieces.
Blend well at low speed. Stir in remaining ingredients; mix thoroughly. If desired, chill
dough for easier handling. Shape into balls, using a rounded teaspoon for each. Place on
ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Cool.
OATMEAL CARMELITAS
1 cup all-purpose flour
1 cup quick-cooking rolled oats
3/4 cup firmly packed brown sugar
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup butter or margarine, melted
1 cup (6 oz. package) semi-sweet chocolate pieces
3/4 cup caramel ice cream topping
3 tablespoons flour
In large mixer bowl, combine flour, rolled oats, brown sugar, soda, salt and melted butter.
Blend well at low speed to form crumbs. Press half of crumbs into bottom of 11 x 7-inch
pan. Bake at 350 degrees for 10 minutes. Remove from oven. Sprinkle with chocolate
pieces and pecans. Blend caramel topping with flour; pour caramel mixture back and forth
over chocolate and pecans to cover. Sprinkle with remaining crumb mixture. Continue
baking for 15 to 20 minutes until golden brown. Chill 1 to 2 hours. Cut into bars. Tip:
Carmelitas may be baked in 9-inch square pan as directed above.
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BOURBON-PECAN BREAD
1 cup sugar
1 large egg
1 cup milk
1/2 cup bourbon
1 tablespoon baking powder
1 1/2 teaspoons salt
1 1/2 cups chopped pecans, divided
2 teaspoons grated orange rind
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating
well. Add egg, beating well. Combine milk and 1/2 cup bourbon. Combine flour, baking
powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending
with flour mixture. Stir in 1 1/4 cups pecans and orange rind. Spoon batter into a greased
and floured 9 x 5 x 3 inch loaf pan. Sprinkle with remaining pecans. Bake at 350 degrees for
1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Drizzle with
2 tablespoons bourbon. Cool in pan on a wire rack 10 minutes; remove from pan, and cool
completely on wire rack. Makes 1 loaf.
BOUTONNIERS
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 firmly packed brown sugar
1 cup butter or margarine, softened
1 egg
1 teaspoon vanilla
1 1/2 cups quick-cooking rolled oats
In large mixer bowl, combine all ingredients except rolled oats, pecans and coconut. Blend
well. Stir in remaining ingredients; mix thoroughly. Drop by rounded teaspoons onto
ungreased cookie sheets. Bake at 350 degrees for 12 to 15 minutes until golden brown.
21
SNAPPY TURTLE COOKIES
1/4 teaspoon salt
1/4 teaspoon soda
1/8 teaspoon maple flavoring
2 eggs (reserve 1 white)
2 cups pecan halves
Chocolate Frosting: 1 package Buttercream Fudge Frosting Mix for a one-layer cake
In large mixer bowl, combine all ingredients except pecans and frosting. Blend well at low
speed. Chill dough until stiff enough to handle. Arrange pecan halves in groups of 3 or 5
on greased cookie sheets to resemble head and legs of turtle. Shape dough into balls, using a
rounded teaspoon for each. Dip bottom of balls into unbeaten reserved egg white; press
lightly onto nuts. Be sure tips of pecans will show when cookie is baked. Bake at 350
degrees for 10 to 12 minutes. Do not over bake. Cool; frost tops with Chocolate Frosting.
Chocolate frosting. Prepare frosting mix as directed on package.
COCOA BUTTER STICKS
3/4 cup sugar
1 egg
1/2 teaspoon salt
2 tablespoons unsweetened cocoa
1 tablespoon water
3 tablespoons finely chopped pecans
2 tablespoons sugar
In large mixer bowl, cream butter and sugar until light and fluffy. Beat egg slightly; reserve 1
tablespoon to brush over cookies. Add remaining egg to creamed mixture; beat well. Add
flour, baking powder, salt and cocoa; blend well at low speed. Chill for easier handling,
about 2 hours. Divide dough into 4 parts. Shape each into a long roll, 3/4 inch in diameter.
Place, 4 inches apart, on ungreased cookie sheet. Flatten to 1/4-inch thickness with fork,
which has been dipped in flour. Smooth dough at edges to form straight sides. Combine
water with reserved 1 tablespoon beaten egg; brush lightly over dough. Combine almonds
with sugar; sprinkle over dough. Bake at 400 degrees for 10 to 12 minutes until set but not
browned. Cool about 1 minute on cookie sheets. Cut into 1-inch bars; remove from cookie
sheets.
22
HEAVENLY BROWNIES
2 squares (1 oz. each) unsweetened chocolate
1/2 cup butter or margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup all purpose flour
In large saucepan, melt chocolate with butter, stirring constantly, until butter melts. Remove
from heat. Blend in sugar. Add eggs, one at a time, beating well after each. Stir in
remaining ingredients; mix well. Spread in well-greased 8-inch square pan. Bake at 350
degrees for 25 to 30 minutes. Cool. Cut into squares. (May also be baked in 9-inch square
pan as directed.)
CLASSIC PECAN PIE I
3 eggs, slightly beaten
1 cup Karo light or dark corn syrup
1 cup sugar
2 tablespoons melted margarine
1 teaspoon vanilla
1 unbaked 9 inch pie shell
In large bowl, stir eggs, corn syrup, sugar, margarine, & vanilla till well blended. Stir in
pecans. Pour into pastry shell. Bake at 350 degrees for 50 to 55 minutes. Allow to cool.
23
SOUR CREAM PECAN PIE
2 eggs, separated
1 cup sour cream
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 9-inch pie crust, baked
1 cup brown sugar
1 cup pecans, chopped
Preheat oven to 375 degrees. Prepare pie shell. In saucepan, combine egg yolks, sour cream,
sugar, flour, vanilla, and salt. Cook and stir over medium heat for 5 minutes until thickened.
Pour filling into baked pie shell. In mixing bowl, beat egg whites until soft peaks form.
Gradually add brown sugar and continue to beat until stiff. While filling is still warm, spread
egg white topping over filling. Sprinkle with pecans and bake for 12-15 minutes until golden.
Cool before serving.
COCONUT, OATMEAL, AND PECAN PIE
3 eggs
1 cup packed brown sugar
1/2 cup granulated sugar
2/3 cup quick cooking oats
2/3 cup shredded coconut
1/2 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla
8-10 shelled unbroken pecans
1 9" pie shell
FILLING: Beat eggs, melt butter and combine all ingredients except pecans in large bowl.
Add chopped pecans.
DIRECTIONS FOR MICRO CONVECTION OVEN: Preheat micro convection oven
to 450. Pour filling into pastry shell. Place the shelled unbroken pecans around edge for
decoration. Place pie onto broiling trivet. Bake at 450 degrees for 8 minutes. Lower
temperature to 375 degrees and bake 16 minutes on LOW MIX 375 degrees, or until set.
DIRECTIONS FOR CONVENTIONAL OVEN: Preheat oven to 400 degrees. Fit a
piece of aluminum foil into crust. Bake 8-10 minutes until crust is barely brown. Remove to
wire rack to cool slightly. Remove foil. Add filling mixture and place shelled unbroken
pecans around edge for decoration. Reduce oven temperature to 325 degrees and bake 45
minutes until set. Makes 9" pie, 8-10 pieces. Delicious warm or cool.
24
PECAN PIE IN THE MICROWAVE
3 eggs slightly beaten
1 cup dark corn syrup
1/4 cup brown sugar, packed
1-1/2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1-1/4 cup pecans, halved
1 (9 inch) pie shell, baked
Place butter in glass mixing bowl and microwave at 70% power for 1 minute. Stir in
remaining ingredients and mix well. Pour mixture into baked pastry pie shell. Microwave for
20 minutes on 50% power, or until pie is almost set in center. Makes 6-8 servings.
SWEET POTATO PECAN PIE
Filling: 1 can sweet potato yams; 1/4 cup brown sugar; 1 egg, beaten heavily; 2 teaspoons
sugar; 1 tablespoon butter; 1 tablespoon heavy cream; 1 tablespoon vanilla extract; 1/8
teaspoon nutmeg; 1/8 teaspoon Allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt
Syrup: 3/4 cup sugar; 3/4 cup dark corn syrup; 2 eggs; 2 teaspoons vanilla extract; 1/4
teaspoon salt; 1/4 teaspoon ground cinnamon; 2 tablespoon butter; 1 cup pecan halves;
1 (8 inch) pie shell
Glaze Topping: 1/2 cup dry roasted pecans, chopped fine; 1 cup water; 1/2 cup brown
sugar; 1 teaspoon vanilla extract
In a mixing bowl, combine all ingredients except pecans. Mix thoroughly with a hand mixer
at medium speed until syrup darkens. Stir in pecans and set aside.
For the syrup: In a mixing bowl, combine all ingredients except pecans and pie shell. Mix
thoroughly with a hand mixer at medium speed until syrup darkens. Stir in pecans and set
aside.
Pour filling into the pie plate. Pour syrup over top and bake at 325 degrees until it will stand
a fork test. Remove from the heat; set aside and allow to cool.
For Glaze Topping: In a saucepan, combine water and sugar and bring to a boil. Remove
from the heat. Stir in vanilla; blend in pecans. Brush generously over top of the pie.
25
BUTTERMILK PECAN PIE
2 cups sugar
3 eggs
2 teaspoon vanilla
3 tablespoon. all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
1 9-inch pie crust, unbaked
Cream butter or margarine and sugar together, adding sugar gradually. Add eggs one at a
time. Blend in vanilla, flour, and salt. Add buttermilk and mix gently. Sprinkle pecans in pie
crust and pour custard mixture over pecans. (Pecans will come to the top as the pie bakes.)
Bake in a 300 degrees oven for 1 1/2 hours. Test by inserting a knife in center of pie.
PECAN CREAM CHEESE PIE
1 8-oz. package Philadelphia cream cheese
4 medium eggs
6 tablespoon sugar
2 teaspoon vanilla
3/4 cup corn syrup
1 cup pecans, finely chopped
Soften the cream cheese at room temperature. Cream together in a bowl with 1 egg, 4
tablespoons sugar, and 1 teaspoon vanilla. Keep stirring and beating until everything is well
creamed with no lumps. In a separate bowl, beat together the corn syrup, 1 teaspoon vanilla,
3 eggs, and 2 tablespoons sugar. Pour the cream cheese mixture into the pie shell. Level it
off, and spread the chopped pecans on top. Pour the other mixture over the pecans. Bake in
a 375 degree oven for 35 minutes.
26
BLACK-BOTTOM PECAN PIE
1 oz bittersweet chocolate
5 teaspoons heavy cream
1 teaspoon sugar
9 tablespoons unsalted butter, melted
1 cup plus 2 tablespoons light brown sugar
2 teaspoons vanilla extract
5 teaspoons bourbon
5 eggs
1 cup pecan pieces
1 9-inch pie shell, unbaked
Preheat oven to 350 degrees. Melt chocolate in double boiler over simmering water. In
saucepan, heat cream and sugar, stirring until sugar dissolves. Whisk in chocolate until
blended. Spread mixture in unbaked pie shell. Freeze to set chocolate. In large bowl, beat
brown sugar, syrup, vanilla, and bourbon until smooth. Add eggs one at a time, blending
with mixer. Beat in butter. Spread pecans evenly in unbaked pie shell and pour in filling.
Bake for about 45 minutes or until set. Serve with Whiskey Sauce.
Whiskey Sauce:
4 tablespoons unsalted butter
1/3 cup water
1 egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup whiskey
Melt butter in double boiler over simmering water. In bowl, whisk together sugar and egg,
then stir into melted butter. Add hot water and simmer about 7 minutes, stirring until
mixture coats back of spoon. Cool to room temperature. Stir in cream and whiskey.
27
VERY CHOCOLATE PECAN PIE
3 eggs, beaten until frothy
1/3 cup sugar
1/6 cup dark corn syrup
1/6 cup light corn syrup
1/6 cup honey
1 stick butter
12 oz. semisweet chocolate chips
1/4 cup flour
1/8 teaspoon salt
1 cup pecan pieces
Preheat oven to 325 degrees. Melt 2 tablespoons of the butter. Cut up the rest of the butter
and melt with 2/3 to 3/4 of the chocolate chips. Blend all ingredients together and pour
mixture into unbaked pie shell and bake for 40 minutes or until set.
FUDGY PECAN PIE
4 ounces sweet cooking chocolate
1/4 cup butter
14 ounces sweetened condensed milk
1/2 cup hot water
2 eggs, beaten
1/8 teaspoon salt
1 1/4 cup pecan halves
Preheat oven to 350 degrees. Prepare pie shell. In medium saucepan over low heat, melt
chocolate with butter. Stir in sweetened condensed milk, hot water and eggs, and mix well.
Remove from heat and stir in vanilla, salt, and pecans. Pour filling into pie shell. Bake for 40
45 minutes or until the mixture is firm in the center. Cool before serving.
28
CREAMY PECAN PIE
1 large package vanilla pudding mix
3 eggs, beaten
1 cup canned milk
Preheat oven to 375 degrees. Prepare pie shell. Blend pudding mix and corn syrup. Stir in
milk and eggs then add pecans. Pour filling into pie shell. Bake for 40 minutes or until the
mixture is firm in the center. Cool before serving.
GINGER MOCHA PECAN PIE
3 tablespoons butter, softened
2 tablespoons browned butter
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1/8 teaspoon ginger
1 heaping teaspoon instant coffee
1 teaspoon vanilla
3 eggs, beaten
1 cup pecan pieces
Preheat oven to 450 degrees. Prepare pie shell. Cream together both butters, sugar, and
brown sugar, then add salt, ginger, coffee, and vanilla. Add eggs and corn syrup, then blend
in pecans. Pour filling into pie shell. Bake for 10 minutes then reduce to 325 degrees for 45
minutes or until the mixture is firm in the center. Cool before serving.
29
CARAMEL PECAN PIE
2/3 cup sugar
1/4 cup butter, melted
3 eggs, beaten lightly
1 12 oz. jar caramel topping
1 1/2 cups pecan pieces
Preparation: Preheat oven to 350 degrees. In a bowl, combine eggs and sugar and stir until
sugar is dissolved. Mix in topping and butter. Stir in pecans. Pour mixture into unbaked pie
shell and bake for 45 minutes or until set.
Queenie
PECAN PIE SQUARES
1/4 cup plus 2 tablespoons sugar
3/4 teaspoon salt
4 eggs, beaten
1 1/2 cups sugar
1 1/2 cups light corn syrup
3 tablespoons butter, melted
1 1/2 teaspoons vanilla
2 1/2 cups pecans, chopped
Preheat oven to 350 degrees. Grease jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Beat flour,
sugar, butter, and salt in mixing bowl until crumbly. Press mixture firmly into pan and bake
20 minutes or until light golden brown. For the filling, mix eggs, sugar, corn syrup, butter,
and vanilla; stir until mixed well and add pecans. Pour evenly over baked layer and bake 25
minutes or until filling is set. Cool before cutting into 1/2 inch squares.
30
COFFEE PECAN PIE
3 eggs, beaten
3/4 cup molasses
1/2 cup double strength coffee
2 tablespoons, melted
1/4 teaspoon salt
1 teaspoon vanilla
4 tablespoons flour
Preheat oven to 375 degrees. Prepare pie shell. Mix eggs, molasses, corn syrup, coffee,
butter, salt and vanilla. Mix pecans and flour and fold into mixture. Pour filling into pie shell
and bake for 40 minutes or until the mixture is firm in the center. Cool before serving.
DATE PECAN PIE
3/4 cup butter
3/4 cup brown sugar
2 egg yolks
1/2 cup evaporated milk
2 egg whites
1 cup chopped dates
1/8 teaspoon powdered cloves
1/4 teaspoon cinnamon
Cream the butter, add sugar, and beat until creamy. Add the egg yolks one at a time. Blend in
the milk, spices, pecans, and dates. Beat the egg whites until stiff and fold into mixture. Pour
the mixture into pie crust and spread evenly. Bake 40 minutes at 350 degrees. Serve with
whipped cream.
31
CRANBERRY PECAN PIE
3 eggs, beaten
2/3 cup sugar
1 cup fresh cranberries, coarsely chopped
1 tablespoon orange zest, grated
Preheat oven to 350 degrees. Prepare pie shell. Combine eggs sugar, corn syrup, and sugar.
Stir in cranberries, pecans, and orange zest. Pour filling into pie shell. Bake for 1 hour or
until the mixture is firm in the center. Cool before serving.
RAISIN PECAN PIE
1 1/2 cups raisins
1 1/4 cups sugar
2 eggs, beaten
1 cup pecan halves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
Preheat oven to 350 degrees. Prepare pie shell. Boil the raisins in water for 10 minutes until
plump, then drain and cool. Cream together the butter and sugar. Stir in sugar, nutmeg,
cinnamon, and vanilla and then add pecans and raisins. Pour filling into pie shell. Bake for
35-40 minutes or until the mixture is firm in the center. Cool before serving.
32
FIG PECAN PIE
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup Louisiana cane syrup
1 tablespoon vanilla
3 eggs, beaten
1/2 cup fig preserves, chopped
pinch of cinnamon
pinch of nutmeg
Preheat oven to 325 degrees. Prepare pie shell. Combine sugar and cornstarch in a large
mixing bowl. Whisk in corn syrup, cane syrup, vanilla, and eggs. Blend in pecans and figs
and season with pinches of cinnamon and nutmeg. Pour filling into pie shell. Bake for 45
UPSIDE DOWN APPLE PECAN PIE
1 cup pecan halves
1/2 cup brown sugar
1 teaspoon vanilla
1 tablespoon maple syrup
4 peeled, cored, sliced, tart apples
2 tablespoons white sugar
1/2 tablespoon lemon juice
1 teaspoon cinnamon
1 tablespoon flour
1 tablespoon currants
dash of salt
1 egg, beaten
2 9-inch pie crusts, unbaked
Spread butter on sides and bottom of non-stick pie plate. Press pecans, round side down,
into butter. Mix brown sugar, vanilla, and maple syrup and pack tightly on top of pecans.
Cover with a pie crust and press down. Mix apples, white sugar, lemon juice, cinnamon,
flour, currants, and salt and spoon mix over dough. Brush edge with egg. Cover with another
pie crust and pinch edges to pleat dough. Cut 4 slits in top. Bake at 400 degrees for 45
minutes. Cool 5 minutes and invert onto large plate and tap bottom.
33
PUMPKIN PECAN PIE
Pumpkin Layer:
3/4 cup pumpkin
2 tablespoons light brown sugar
1 large egg, beaten
2 tablespoons sour cream
1/8 teaspoon nutmeg
1/2 cup light brown sugar
3 large eggs, beaten
2 teaspoons vanilla
1/4 teaspoon grated lemon rind
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
1 1/3 cups pecans
Preheat oven to 425 degrees. Prepare pie shell. Whisk together pumpkin, brown sugar, egg,
sour cream, cinnamon, and nutmeg until smooth. In another bowl combine corn syrup,
brown sugar, eggs, butter, vanilla, lemon rind, lemon juice, and salt. Spread pumpkin layer
into pie shell, then spoon pecan mixture over it. Bake for 20 minutes, then reduce to 350
degrees and bake for 20-30 minutes more. Filling will puff slightly but will not be completely
set. Cool before serving.
APPLE PECAN PIE
2 cups apples, thinly sliced
1/2 cup brown sugar
1/4 cup dark molasses
3 tablespoons brandy
3 eggs, beaten
1/4 cup butter
2 tablespoons lemon juice
Preheat oven to 350 degrees. Prepare pie shell. Cream the butter and sugar until smooth.
Stir in eggs, molasses, corn syrup, brandy and lemon juice. Add apples and pecans and mix
thoroughly. Pour filling into pie shell. Sprinkle with nutmeg. Bake for 40 minutes or until the
filling is bubbly and crust brown. Cool before serving.
34
FAVORITE PECAN PIE
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 tablespoon butter, melted
1 cup pecans
Mix eggs, sugar, corn syrup, vanilla, salt, and butter together. Stir in pecans and pour into pie
shell. Bake at 350 degrees for 45-50 minutes until filling is almost firm.
CALIFORNIA PECAN PIE
1/2 cup brown sugar
1/4 teaspoon salt
3 eggs
1/2 cup pecan pieces
1/2 cup walnut pieces
Mix the brown sugar and flour in a saucepan. Add corn syrup, butter and salt. Warm over
low heat, just until butter is melted. In a medium bowl, beat eggs with vanilla. Stir in sugar
mixture and pour into pie shell. Add nuts. Bake below center of oven at 375 degrees for 40
to 45 minutes, or until filling is set in center. Cool before cutting.
25,000 eBooks available in RBC Library
35
CLASSIC PECAN PIE II
4 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup pecan halves
Preheat oven to 400 degrees. Prepare pie shell. Beat the eggs lightly and add the sugar, salt,
corn syrup, cooled butter, and vanilla; stir until mixed well. Spread the pecan halves on the
bottom crust and cover with the filling. Place in the oven and immediately reduce the heat to
350 degrees. Bake for 40 to 45 minutes or until the mixture is firm in the center. Cool before
serving.
BEFORE COMPUTERS!
MOLASSES PECAN PIE
1 1/2 cup brown sugar
2 1/2 tablespoons flour
5 eggs, beaten
1/4 cup molasses
2 9-inch pie crusts, unbaked
Preheat oven to 350 degrees. Prepare pie shells. Mix sugar, flour, butter and eggs in a bowl.
Spread half of the pecan halves on the bottom of each crust and cover with the filling. Bake
for 50 minutes or until the mixture is firm in the center. Cool before serving.
36
HONEY PECAN PIE
1/4 cup honey
1 cup sugar
3 large eggs, beaten
1 teaspoon vanilla
1/8 teaspoon salt
1 cup pecan halves
Preheat oven to 425 degrees. Prepare pie shell. Melt butter in saucepan and brown without
stirring. Mix butter, corn syrup, honey, vanilla, and salt in a bowl then add eggs. Spread
pecan halves on the bottom of crust and cover with the filling. Bake for 10 minutes at 425
degrees then reduce temperature to 325 degrees and bake for 40 minutes or until the mixture
is firm in the center. Cool before serving.
SEAL OF RICHARD BLAND COLLEGE
Richard Bland College of the College of William and Mary in Virginia was
founded in 1960. It is the Junior College of The Commonwealth of Virginia. The
College offers a traditional curriculum in the liberal arts and sciences leading to the
associate degree and other programs appropriate to a junior college. The
curriculum is intended to allow students to acquire junior status upon transferring
to a four-year college or to pursue expanded career opportunities. The College also
recognizes its responsibility to serve the public by providing educational and
cultural opportunities for the community at large.
37
REDUCED FAT PECAN PIE
1 large egg
6 large egg whites
1 1/3 cups dark corn syrup
1 1/3 cups sugar
1 1/2 tablespoons reduced fat butter
3/4 cup pecan halves, slivered
Preheat oven to 350 degrees. Prepare pie shell. In a large mixing bowl, whisk together the
egg and egg whites until blended and frothy. Whisk in the corn syrup, sugar, butter, and
vanilla until the sugar is dissolved. Stir in pecans and pour mixture into pie shell. Bake for 55
NEW ORLEANS PECAN PIE
3 egg yolks
1 cup sour cream
1 cup sugar
4 tablespoons cornstarch
1/4 teaspoon grated lemon rind or extract
pinch of salt
1 baked pie shell, cooled
2 egg whites
1 cup brown sugar
Mix egg yolks, sour cream, sugar, cornstarch, lemon rind and salt. Cook in top of double
boiler until thick. Pour into pie shell. Beat egg whites. Add brown sugar slowly; stir in
pecans. Spread over filling. Bake until lightly browned. Cool. Refrigerate for several hours.
38
APPLE PECAN DESSERT
1 can apple pie filling
3/4 cup water
1 package refrigerated biscuits
1/4 teaspoon nutmeg
Mix pie filling, water, and nutmeg. Pour into greased 10 x 6 x 2 inch baking pan. Sprinkle
with pecans. Top with biscuits. Bake at 375 degrees for 35 minutes. Quick and easy treat.
RITZ PECAN PIE
20 Ritz Crackers; Crushed
3 egg whites; Large
1 cup sugar
1 teaspoon vanilla extract
1/2 cup pecans; halves
3 oz Milk Chocolate; Fine Shred
Crush Ritz Crackers to crumbs. Preheat oven to 325 degrees. Mix cracker crumbs and
baking powder. Beat egg whites stiff, then very gradually add sugar, continuing to beat. Add
vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrange
pecans across top. Bake 30 minutes. Remove from oven, sprinkle with shredded chocolate,
then put under the broiler for a few seconds, watching closely so that the chocolate melts
but does not scorch. Serve with ice cream or whipped cream.
UTTERLY DEADLY SOUTHERN PECAN PIE
4 eggs
1 1/4 cups cane syrup
1 1/2 cups broken pecan meats
1 cup sugar
1 teaspoon vanilla
Boil sugar and syrup together two or three minutes. Beat eggs not too stiff, pour in slowly
the hot syrup, add the butter, vanilla, and the pecan meats, broken rather coarsely. Turn into
a raw pie shell and bake in a moderate (350 degrees) oven for about 45 minutes, or until set.
39
THOROUGHBRED PIE
Crust:
2 1/2 flour, all purpose
1 teaspoon sugar
1 cup butter, cut up
1/4 plus cup ice water
Mix all except water in food processor until crumbly. Slowly add ice water until mixture just
holds together. Wrap in a flat circle in plastic wrap; Chill overnight. Form into pie pan.
Filling:
1/2 cup butter, unsalted, melted
2 eggs
1 cup sugar
1/2 cup flour
1 cup semi-sweet chocolate bits
Beat eggs with cooled butter. Add flour and sugar. Beat until mixed well. Gently fold in
pecans, chocolate and bourbon. Add mixture to pie shell. Bake at 350 degrees for
approximately 30 minutes. Serve with fresh whipped cream.
KUUMBA PIE
A Kwanzaa Celebration
4 eggs
2/3 cup sugar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 1/2 teaspoons chocolate extract
6 ounces white chocolate, melted
1 cup pecan halves
1 cup slivered almonds
1 (9-inch) pie crust, unbaked
Preheat oven to 350 degrees. In the large bowl of an electric mixer, beat the eggs until fluffy.
Add the rest of the ingredients except for the pecans, almonds, and pie crust. Beat until well
blended, about 3 minutes. Stir in the pecans and almonds. Pour the mixture into the pie
crust. Bake for 50 - 55 minutes, until set. Note: To melt the chocolate, place it in a small
heatproof bowl and set it in a pan of hot but not boiling water, or in the top of a double
boiler over medium-low heat. Stir until the chocolate has melted.
40
BUTTER PECAN TURTLE BARS II
2/3 cup butter
1 1/2 cups milk chocolate chips
In small saucepan, combine 1/2 cup brown sugar and 2/3 cup butter. Cook over medium
heat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly.
Drizzle caramel over pecans and crust. Bake at 350 degrees for 18-20 minutes or until
caramel layer is bubbly and crust is light brown. Remove from oven and immediately
sprinkle with chocolate chips. Spread chips evenly as they melt. Cool completely before
cutting.
CHOCOLATE TURTLES (MICROWAVE)
2 cups chocolate chips
2 tablespoons shortening
14 ounce package caramels
2 tablespoons milk
1 cup whole pecan halves
Microwave chocolate chips and shortening in a 2-quart bowl for 2 to 3 minutes at MEDIUM
HIGH (70%). Pour only half of the melted chocolate into foil-lined 8-inch pan. Refrigerate
15 minutes. Microwave caramels, margarine, and milk in a 1-quart bowl for 4 to 5 minutes at
MEDIUM HIGH (70%). Stir in pecans. Pour over refrigerated chocolate. Reheat remaining
chocolate mixture for 1 minute at MEDIUM HIGH (70%). Spread chocolate over caramel
layer. Refrigerate 1 to 1 1/2 hours. Invert pan. Peel foil. Cut into 1-inch squares. Store in the
refrigerator. Makes 5 dozen candies.
41
TASSIES
1 cup margarine -- softened
2 cups sifted flour
Filling:
1 box light brown sugar
3 eggs -- beaten
3 tablespoons margarine -- melted
dash salt
1/2 cup golden raisins
Work softened margarine and cream cheese with a fork until smooth. Add flour in fourths;
work into smooth dough. Chill. Shape into 1 1/4-inch balls; press into small muffin pans to
make shells. Filling: Slowly beat sugar into eggs. Mix in margarine, salt, and vanilla. Put 5-6
raisins and 1/2 teaspoon nuts in each shell; add filling, not quite full. Top with a few nuts.
Bake 25 minutes at 350 degrees, until set. Better made 1 to 2 days ahead. Put wax paper
between layers to store. Makes about 48.
BUTTERSCOTCH-PECAN SHORTBREAD
4 ounces unsalted butter
1/8 teaspoon salt
1/2 cup finely chopped pecans
In a medium size mixing bowl, beat butter, sugar, and vanilla together. Stir in salt and flour;
add pecans, kneading in gently with hands, if necessary. Press or gently roll out on a lightly
floured surface; cut into circles or squares about 1/4-inch thick. Bake at 325 degrees for
about 20 minutes. Time will vary with thickness, so check them after 12 to 15 minutes if they
are a little thinner. Makes about 15 to 18 cookies. Omit the pecans and drizzle with icing or
dip half of each cookie in chocolate coating and sprinkle with more chopped pecans, if
desired.
42
PECAN CRESCENTS
A Southern version of Mexican Wedding Cookies.
2 sticks butter
5 heaping tablespoons confectioners' sugar
2 cups flour
extra confectioners' sugar
In a medium bowl, cream butter and sugar. Add flour mixing well. Add pecans and vanilla.
Cover and chill the dough for half an hour. Preheat oven to 325 degrees. Roll a small
amount of dough between palms and form into a crescent. Repeat to make about two
dozen. Place on baking sheets and bake until slightly brown, about 10-15 minutes. When
cool, roll in confectioners' sugar. Makes 2 dozen cookies.
PECAN FINGERS
1 cup butter, room temperature
2 tablespoons brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla
In a mixing bowl with an electric mixer, beat butter, sugars, and vanilla together until light
and fluffy. Beat in flour a little at a time, then stir in pecans. Taking about 1 tablespoon of
dough for each cookie, shape into a roll about 2" long, as even as possible in shape. Place on
baking sheets about 2-inches apart, and bake in a preheated 300 degree oven for about 30 to
35 minutes or until lightly browned on bottoms. Cool completely and drizzle with chocolate
glaze.
Humanities Building
43
ORANGE BALLS
12 ounces vanilla wafer cookies, crushed
1 cup confectioners' sugar
1/4 cup butter, room temperature
1/2 cup orange juice concentrate, thawed
additional confectioners' sugar and/or, coconut
Combine crumbs and sugar; blend in butter. Stir in orange juice concentrate; add vanilla
and nuts. Shape mixture into bite-sized balls; shake in plastic bag with additional
confectioners' sugar or coconut. Arrange orange balls in single layer on tray; store uncovered
overnight in refrigerator for best flavor. Makes 36 - 40 balls.
BANANA PECAN BREAD
(Bread Machine)
2/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
2 extra-large eggs -- lightly beaten
1/4 cup sour cream
1 teaspoon vanilla
When beep sounds, add:
2/3 cup mashed banana
1/3 cup pecans -- finely chopped
Into baking pan measure flour, sugar, baking powder, soda, and salt. Add oil, eggs, sour
cream, and vanilla. Insert pan securely into unit; close lid. Select "Cake" setting; press "Start."
When beep sounds after about 5 minutes, add mashed banana and nuts. Press "Start" again.
The "Complete" light will flash when cake is done or just follow your individual machine.
Using hot pads, remove pan from unit. Turn bread out onto cooling rack. Cool; slice thinly
to serve. Makes 1 5x4-inch loaf.
44
SWEET POTATO-PECAN COFFEECAKE
1/2 cup plus 2 tablespoons margarine, melted
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
3/4 cup cooked, mashed sweet potatoes
1/4 teaspoon salt
Topping:
1/2 cup light brown sugar
3 tablespoons margarine
2 teaspoons vanilla
Heat oven to 325 degrees. Grease a 9 or 9 1/2-inch springform pan. In mixing bowl,
combine margarine, sugar, eggs, and vanilla; add sour cream and sweet potatoes. In large
mixing bowl, combine flour, baking powder, baking soda and salt. Stir sour cream mixture
into flour mixture, just until blended. Spread in prepared pan. Sprinkle with topping. Bake 65
to 75 minutes, or until a wooden toothpick inserted near center comes out clean. Let cool,
loosen edges, and remove sides of pan.
Topping:
In a small bowl, combine topping ingredients. Mix with fork until mixture resembles coarse
crumbs.
OZARK APPLE-NUT PUDDING
2 eggs, beaten
3 tablespoons flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 cup chopped apple
Mix all ingredients together well. Pour into a grease 8-inch baking dish or pie plate. Bake at
325 degrees for about 30 minutes. Serve with sweetened whipped cream.
45
TURTLE CAKE
1 German chocolate cake mix
1 stick margarine, softened
1 1/2 cups water
1/2 cup oil
1 can sweetened condensed milk
1 pound bag caramels
pecans
Combine and mix well cake mix, margarine, water, oil and 1/2 can sweetened condensed
milk. Pour 1/2 of the batter into a greased and floured 13 x 9 x 2-inch baking dish. Bake in a
preheated 350 degrees oven for 20 to 25 minutes. Melt and mix together caramels and 1/2
can sweetened condensed milk. Spread over the baked layer. Sprinkle generously with
chopped pecans. Cover with remaining cake batter. Bake 25 to 35 minutes longer. Frost
with Turtle Cake Frosting.
Turtle Cake Frosting:
1 stick margarine
3 tablespoons cocoa
6 tablespoons evaporated milk
1 box powdered sugar
1 teaspoon vanilla
Melt in a small saucepan margarine, cocoa, and evaporated milk. Remove from heat and add
powdered sugar and vanilla. Spread over cool cake.
MAPLE-PECAN ICE CREAM
1 cup pure maple syrup, dark if possible
6 large egg yolks
1 1/2 cups heavy cream
1 cup whole milk
1/2 cups coarsely chopped pecans
Bring the heavy cream to a simmer in a heavy-bottom saucepan over medium heat. Whisk
together maple syrup, cornstarch, and egg yolks. Pour about 1/3 of the hot cream into the
syrup mixture, then pour the syrup mixture into the remaining cream in the saucepan. Heat
over medium low heat, stirring constantly, until hot and thickened slightly. Do not let boil.
Strain into a large mixing bowl. Cool the mixture; whisk in milk and vanilla. Chill thoroughly
then freeze in your ice cream machine. Add pecans near the end of freezing time. Makes 1
quart.
46
WATERGATE CAKE
Cake:
1 white cake mix
3 eggs
1 3-oz package instant pistachio pudding
1 cup oil
1 cup 7-up
1/2 cup pecans
1/2 cup coconut
Mix in order given. Bake in 9 x 13" pan at 350 degrees for 30-40 minutes. Cool completely
before frosting.
Frosting:
2 envelopes Dream Whip
1-1 1/2 cup milk
1/2 cup pecans
1 3-oz package instant pistachio pudding
Whip Dream Whip until stiff. Add dry pudding and fold in pecans. Keep frosted cake in the
refrigerator.
WOODFORD PUDDING
1 cups sugar
1/2 cup butter
2 eggs
3/4 cup flour
3 tablespoons sour cream
1 pinch salt
1 teaspoon soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup fermented jelly
1/2 cup pecans
Mix in order given and bake in paper-lined pan or dish in 350 oven. Serve warm, plain, or
with whipped cream or lemon sauce.
47
CAJUN BREAD PUDDING
10 slices stale bread
2 cups sugar
1 cups raisins
1 can (16 oz) fruit cocktail/juice
1 cup water
3 eggs, beaten
1/2 cup margarine
1 cup pecan pieces
1 can Pet milk (12 oz)
2 tablespoons vanilla butternut flavoring
Sauce:
1 1/4 cups water
2 cup brown sugar
2 oz Jack Daniel's whiskey -OR-
2 oz Bacardi Dark Rum
1 teaspoon nutmeg
Put everything in a large bowl and mix it up well. Then turn into a greased 9 x 13-inch pan
and bake in a 400 degree oven for 1-hr & 20-mins. In a sauce pan bring 1 1/4 cups of water
to a boil, add 2 cups of sugar, boil while stirring until 1/2 of the liquid is gone. Add 1 oz. of
Jack Daniels Sour Mash Whiskey for a whiskey sauce or 1 oz. of Bacardi Dark Rum for a
rum sauce, and cook at a boil for 3 minutes stirring all the while. Sprinkle in 1 teaspoon of
nutmeg, remove from heat, allow to cool for 10 minutes and serve over the pudding. Serves
six.
BLUEBERRY CRUNCH
Butter a 9 x 13 inch baking dish.
Put ingredients in pan as listed:
#2 can crushed pineapple, do not drain
3 cups blueberries
3/4 cup sugar sprinkled over blueberries
1 package yellow cake mix poured over above ingredients
1 stick margarine melted and poured over cake mix
1/4 cup sugar sprinkled over mix
1 cup pecans chopped and sprinkled on top
Use fresh berries, canned berries, or frozen (thawed). Do not stir. Bake at 350 degrees about
45 minutes.
48
SWEET POTATO CASSEROLE I
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
Topping:
1/2 cup brown sugar
1/3 cup flour
Combine first 6 ingredients. Pour into a buttered casserole dish. Mix remaining ingredients
together; sprinkle on top of casserole. Bake at 350 degrees for 30 minutes. Serves 6 to 8.
GEORGIA PEACH BREAD
1 1/2 cups sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 cup finely chopped pecans
Cream sugar and shortening together. Add eggs and mix thoroughly. Add peach puree and
dry ingredients. Mix thoroughly. Add vanilla and chopped pecans and stir until blended.
Pour into two loaf pans approximately 5 x 9 inches in size, that have been well greased and
floured. Bake at 325 degrees for 55 minutes to 1 hour. Let bread cool a few minutes before
removing from pan. Makes 2 loaves.
49
LADY BALTIMORE CAKE
1/2 cup butter
1 1/2 cups sugar
1 cup water
3 cups flour
4 egg whites, stiffly beaten
1 teaspoon vanilla
Cream butter and sugar, adding the water gradually, then add flour and baking powder. Fold
in stiffly beaten egg whites and vanilla. Bake in 3 buttered cake pans in a 375 degree oven.
Filling:
1 1/2 cups sugar
1/2 cup water
1/2 cup raisins
5 diced figs
1/3 cup candied cherries
1 teaspoon
Boil sugar and water in a double boiler until syrup forms a thread. Beat well and pour slowly
over stiffly beaten egg whites. Beat until mixture may be spread on cakes. Sprinkle with the
raisins, diced figs, pecans, and candied cherries.
Frosting:
2 cups sugar
1/2 cup water
1 teaspoon vanilla
Boil sugar with water in double boiler. Boil until syrup forms a thread, and beat well. Slowly
pour over the stiffly beaten egg whites and vanilla. Spread completely over layered cake.
50
THE LANE CAKE
A layer cake with a filling of nuts, coconut, and chopped fruits, was named after Emma
Rylander Lane of Clayton, Alabama. She first published the recipe under the name "Prize
Cake" in her cookbook, Some Good Things To Eat (1898).
3 round vanilla layer cakes
(use your favorite recipe or a mix)
Filling:
8 egg yolks
1 cup sugar
1/2 cup butter, room temperature
1 cup raisins
1 cup pecans
3/4 cup dry white wine
1 teaspoon vanilla
Beat the yolks until well blended and add other ingredients. Mix well and place in a double
boiler. Cook stirring often, until thick. Spread the filling between the cake layers. A white
vanilla butter icing is the traditional topping.
Richard Bland College Ring-1963
OLE MISS COFFEE CAKE
1 package yellow cake mix
1/2 cup pancake syrup
2 teaspoons cinnamon
1/2 cup margarine, melted
Prepare cake mix according to package directions. Pour batter into 2 8-inch cake pans.
Bake 10 minutes in a 350 degree oven. Remove pans from oven. Sprinkle nuts evenly over
both cakes. Combine syrup and cinnamon. Drizzle over both cakes. Pour melted margarine
over both cakes. Do not stir. Return to oven. Bake 15 minutes longer. Cool slightly. Serve
warm.
51
COCA-COLA CAKE
2 cups sugar
3 tablespoons cocoa
1 cup Coca-Cola
1 cup butter
1 1/2 cups miniature marshmallows
2 eggs, beaten
1/2 cup buttermilk
Frosting:
1/2 cup butter
1 tablespoon cocoa
6 tablespoons Coca-Cola
1 box confectioner's sugar, (1pound)
Grease and flour a 9 x 13 inch pan and set aside.
In a large bowl combine flour and sugar. In a sauce pan combine the cocoa, Coca-Cola,
butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and
sugar mixture. In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the
first mixture. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until
cake tests done.
Frosting:
In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well.
Stir in nuts. Spread over the cake while both cake and frosting are still warm. Serves about
16.
RBC Barn - 1963
52
EASY FUDGE PUDDING CAKE
2 tablespoons cocoa
1/4 teaspoon salt
1/2 cup milk
2 tablespoons melted shortening
Sauce:
1/2 cup brown sugar
1/3 cup cocoa
1 cup hot water
Sift flour with dry ingredients; stir in milk and shortening. Add pecans and vanilla. Mix until
well combined then pour into a generously greased 8 x 8-inch square pan. Combine sauce
ingredients; pour over cake batter. Bake the cake in a preheated 350 degree oven for 40
minutes. Set on a rack to cool slightly (do not remove the cake from the pan). The fudgy
sauce will end up on the bottom of the pan. Serve hot or cold.
VANILLA WAFER CAKE
2 sticks butter or margarine
2 cups sugar
2 cups chopped pecans
5 eggs
1 can coconut flakes, (3 1/2-oz)
12 ounces vanilla wafer cookies, crushed
1/2 cup sweet milk, (whole milk)
Cream butter and sugar. Add eggs one at a time. Add half of wafers crushed fine. Add
coconut, nuts, milk, and balance of wafers. Cook at 325 degrees for 1 hour in greased and
floured tube pan. Leave in pan 10 minutes to cool.
53
Richard Bland College Plaque - 1964
ITALIAN CREAM CAKE
1 stick margarine, (4 ounces)
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can flaked coconut
1/2 cup shortening
5 egg yolks
1 teaspoon vanilla
Frosting:
1 package cream cheese, softened (8oz)
1 box confectioners' sugar, (1 pound)
1/2 stick margarine, softened (4 tablespoons)
1 teaspoon vanilla
Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and
flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and
nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for
25 to 30 minutes.
Frosting:
Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on
cake layers; sprinkle top with chopped pecans.
54
PRALINE CAKE
1 cup butter, softened
1/2 cup shortening
1 pound light brown sugar
5 eggs
3 cups unsifted flour
3/4 cup milk
2 teaspoons vanilla
powdered sugar
Cream butter, shortening and brown sugar in mixer until light and fluffy. Add eggs, one at a
time, beating well after each addition. Add dry ingredients, which have been sifted together,
alternately with milk. Stir in vanilla and pecans. Pour into well-greased tube or bundt pan.
Place in cold oven, turn to 300 degrees. Bake 1 hour and 40 minutes. Let stand 5 minutes,
turn onto rack to cool. Before serving, sift powdered sugar over top. Store in airtight
container.
TUNNEL OF FUDGE CAKE
12 ounces butter -- (3 sticks)
6 eggs
1 1/2 cups sugar
1 can creamy double Dutch frosting -- (12 1/2-ounce)
Preheat oven to 350 degrees. Cream butter in large bowl on high speed. Add eggs one at a
time, beating well. Add sugar gradually, creaming at high speed, until light and fluffy.
Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter in
well-greased and floured bundt pan. Bake for 60 to 65 minutes. Cool 2 hours before
removing from pan. Cake will have a dry, brownie-type crust and a moist center with a
tunnel of fudge running through it. Serves 16 to 20.
55
SOCK-IT-TO-ME-CAKE
1 box yellow cake mix
1 cup sour cream
1/3 cup oil
2 teaspoons ground cinnamon
1/4 cup sugar
1 cup powdered sugar
2 tablespoons milk
4 eggs
1/4 cup water
Take 2 tablespoons of the cake mix and mix with the cinnamon, brown sugar, and pecans;
set aside. In large bowl, blend cake mix, sour cream, oil, water, eggs, and sugar. Beat on high
speed for 2 minutes. Pour 2/3 of batter into greased and floured bundt pan. Sprinkle the
cinnamon sugar mixture in the center of this and spread remaining batter evenly over this.
Bake at 375 degrees for 45-55 minutes. Cool in pan for 25 minutes. Remove from pan.
Blend powdered sugar and milk together to make a glaze. Drizzle over cake.
COWEYES BROWN STICKIES
3/4 cup brown sugar
1/4 cup orange juice
2 (8 oz.) packages crescent rolls
1/4 cup white sugar
2 teaspoon cinnamon
Melt 5 tablespoons butter in 9 x 13 inch pan and add next 3 ingredients and stir. Lay
crescent rolls dough flat, working with 2 triangles together at a time. Pinch perforations
together. Brush with 3 tablespoons of melted butter and sprinkle with white sugar and
cinnamon mixture. Roll up from short end and cut into 5 pieces. Place in pan 8 across and 5
down. Bake 20-25 minutes at 375 degrees.
56
ICEBOX FRUITCAKE
1 can milk (evaporated)
20 large marshmallows
1 cup candied fruit
1/2 cup raisins
2 cups pecans-chopped
2 packages graham crackers-crushed
1/3 to 1/2 cup coconut
Cook the milk and marshmallows on medium heat, stirring constantly until marshmallows
are melted. Add other ingredients and mix well. Line bottom of tube pan with waxed paper
and grease sides of pan with margarine. Mold into tube pan and pack. Refrigerate for about 2
hours before removing from pan. Must keep refrigerated.
RBC Gazebo
APPLE-SPICE DUMP CAKE
1 can apple pie filling (21 oz)
1 box spice cake mix (18 oz)
1 cup melted margarine
Preheat oven to 350 degrees. Pour pie filling into greased 9 x 13-inch pan. Sprinkle dry cake
mix over filling. Pour melted margarine over cake mix and top with nuts. Bake for 30 to 40
minutes.
57
PECAN PIE CAKE
1 yellow cake mix
1 egg
1 1/2 cup white Karo syrup (light corn syrup)
3 eggs
1/2 cup dark brown sugar, packed
1 teaspoon vanilla
1 to 2 cups chopped pecans
Mix cake mix, 1 egg, and melted butter well. Reserve 2/3 cup of this batter. Spread the rest
into a greased and floured 9 x 13 inch pan and bake at 325 degrees for 15 minutes or until
lightly browned. Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and
pecans. Pour this filling on top of crust and cook about 50 to 60 minutes at 325 degrees.
BUTTERSCOTCH CHEESECAKE
Crust:
1/2 cup butter -- soft
1 cup flour
1 tablespoon confectioner's sugar
Cheese Filling:
1 cup confectioner's sugar
2 pints whipping cream -- whipped
Butterscotch Filling:
2 packages butterscotch pudding
3 cups milk
Topping:
2 pints whipping cream -- whipped
1 tablespoon sugar
Crust: Cut butter into flour. Mix thoroughly. Add pecans. Spread mixture in 13 x 9 pan or
2 pie plates. Bake at 350 degrees for 15 minutes. Cool.
Cheese filling: Mix together cream cheese and sugar. Add whipped whipping cream or
cool whip (9oz). Mix thoroughly. Spread on cooled crust. Chill in fridge.
Butterscotch filling: Cook pudding mix with milk, cool, spread on set chilled cheese layer.
Chill in refrigerator.
Topping: Whip whipping cream until foamy and add sugar. Whip until light peaks form (or
use 1 9-oz container of cool whip).
58
ORANGE DATE CAKE
1 1/2 cups butter or margarine
3 cups granulated sugar
2 cups buttermilk
3 tablespoons grated orange rind
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 packages chopped dates (8 oz. each)
6 cups flour
6 eggs, separated
Cream butter and sugar well. Beat egg yolks until lemon colored and add to creamed
mixture. Add buttermilk and grated orange peel and mix well. Flour dates and pecans with 1
cup of the flour. Mix remaining flour with other dry ingredients and add to creamed mixture.
Beat egg whites until stiff and fold gently into batter. Pour into greased and floured bundt
pan and bake at 400 degrees for one hour and fifteen minutes (or until toothpick inserted in
middle of cake comes out clean). Remove from oven, invert on plate and glaze while hot
with a mixture of 3 cups granulated sugar, 3/4 cups orange juice and 3 tablespoons grated
orange peel. This will form a sugar "crust" on the cake.
FIG BREAD
3 eggs
2 1/2 cups sugar
2 cups ripe figs, mashed
3/4 cups peanut oil
3 cups flour
2 teaspoons baking soda
1 teaspoons salt
1/2 teaspoons cinnamon
1/2 cups buttermilk
Beat eggs, add sugar and beat well. Add fig puree and oil. Sift together flour, soda, salt and
cinnamon. Add the fig mixture alternately with the buttermilk. Beat well. Fold in pecans.
Bake at 350 degrees for 1 hour in greased and floured loaf pans. Makes 3 loaves.
59
BUTTER VANILLA CAKE
1/2 teaspoon salt
1/2 cup margarine
1/2 cup butter
1/4 cup cooking oil
3 cups sugar
5 large eggs
1 5-oz. can evaporated milk (2/3 cup)
1/3 cup water
1 tablespoon butter flavoring
1/8 teaspoon yellow food coloring (optional)
1/2 cup pecan meal or ground pecans
Icing (optional)
Combine flour and salt. Beat margarine, butter, and oil for 30 seconds. Add sugar; beat till
fluffy. Add the eggs, one at a time; beat 1 minute after each. Combine milk, water, flavorings,
and food coloring, if desired. Add liquids and flour alternately to beaten mixture; beating till
combined. In a well-greased, 10-inch tube pan, sprinkle the meal and nuts, coating bottom
and sides of pan. Spread loose nuts over bottom. Turn batter into pan. Bake in a 325 degree
oven for 1-3/4 hours. Cool for 15 minutes. Remove cake form pan. Cool thoroughly on a
wire rack. Meanwhile, prepare icing, if desired. Drizzle over cake. Stud top with pecans.
Makes 1 cake.
Icing:
Combine 1/2 cup sifted powdered sugar, 1/2 teaspoon vanilla, and 2-3 teaspoons milk for a
drizzle.
TROPICAL DUMP CAKE
1 - 21 ounce can cherry pie filling
1 - 20 oz can crushed pineapple in juice
1 - 18 oz. box yellow cake mix
1/2 cup butter or margarine, cut into pieces
Grease 9 x 13 baking pan.
Dump into pan and spread or smooth in this order; cherry pie filling, undrained pineapple,
dry cake mix, and chopped nuts Arrange pieces of butter on top. Melt and pour 1 cup
butter over cake mix. Top with 1 cup flaked coconut and one 4 oz bag pecans pieces. DO
NOT MIX!!! Bake one hour at 350 degrees.
60

BURNT SUGAR SYRUP-CAKE AND FROSTING
Burnt Sugar Cake:
3 cups sifted cake flour
1/2 teaspoon salt
3/4 cup unsalted butter -- room-temperature
1 1/4 cups sugar
3 eggs -- room temperature
1/4 cup burnt sugar syrup
water
1 teaspoon vanilla
Burnt Sugar Frosting (see -recipe)
pecan halves for decoration
Burnt Sugar Frosting:
1/4 cup unsalted butter
1 pound powdered sugar -- sifted
1/4 teaspoon salt
1/4 cup Burnt Sugar Syrup
1 teaspoon vanilla
Melt sugar in a skillet over low heat, stirring occasionally, until it turns into an amber-colored
liquid. Turn off heat, and carefully add boiling water (mixture will bubble madly). Return the
caramel to low heat and simmer, stirring frequently, until the sugar and water are thoroughly
mixed and no lumps of sugar remain. Set aside to cool to room temperature.
Burnt Sugar Cake:
Adjust rack to lower third of oven; preheat at oven to 350 degrees. Grease and flour two 9
inch layer cake pans. Line with parchment or waxed paper rounds. Sift together flour,
baking powder and salt. Cream butter until smooth. Add sugar and continue creaming until
light and fluffy. Add eggs, 1 at a time, beating after each addition until well blended. To the
1/2 cup of burnt sugar syrup add enough water to make 1 cup; stir in the vanilla. Add the
dry ingredients to the butter mixture alternately with the burnt sugar syrup mixture,
beginning and ending with dry ingredients, until well blended and smooth. Divide the batter
between the 2 cake pans. Bake about 25 minutes, or until the surface springs back slightly
when lightly touched in the center, and the cakes contract from the pans. Cool 10 minutes
on wire racks, then invert on racks, carefully peel off paper liners, turn baked side up, and
cool completely before frosting. Fill and frost with Burnt Sugar Frosting. Decorate with
whole pecan halves.
Burnt Sugar Frosting:
Cream 1/4 cup unsalted butter until light and fluffy. Gradually beat in 1 pound (1 box)
powdered sugar, sifted with 1/4 teaspoon salt, 1/4 cup Burnt Sugar Syrup and 1 teaspoon
vanilla until creamy smooth and spreadable. If mixture is stiff, add water, a teaspoon at a
time.
61

FRESH APPLE CAKE WITH CARAMEL FROSTING
1 1/2 cups salad oil
2 cups sugar
2 large eggs
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
2 1/2 cups flour
3 cup chopped raw apples (or grated)
Frosting:
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 box confectioners' sugar (1lb)
Prepare raw apples and set aside. Measure salad oil in large mixing bowl. Add sugar and eggs.
Beat until creamy on low speed with electric mixer. Sift flour and measure. Sift again and add
salt, soda and baking powder. Add a small amount of the flour mixture at a time to the
creamed mixture. Beat well after each addition. When all flour has been added, or when
batter becomes very stiff, remove electric mixer. Fold in chopped pecans and apples. Spread
evenly into 2 - 9" pans lined with wax paper. Bake in 350 degree oven for 55 or 60 minutes.
Turn onto cake rack, remove wax paper, cool and frost.
Frosting: Cook butter and sugar together until well blended. Add 1/4 cup milk and 1 box of
confectioners' sugar. Mix and add just enough milk to spread.
CARAMEL CAKE
4 eggs
2 cups sugar
3 cups flour
2 sticks butter
1 cup milk
Cream butter and sugar; add eggs 1 at a time. Alternate flour and milk; beat thoroughly; will
make 4 layers bake at 350 degrees (greased and floured pans) for about 30 minutes, until
cake springs back when pressed lightly.
Filling:
3 cups sugar, 1 can evaporated milk (12oz), 1 stick butter,1 teaspoon vanilla, 1 cup chopped
pecans. Cook sugar and cream (evaporated milk) together for about 12 min.; take off heat.
add butter and beat until creamy. Spread on layers and sprinkle with nuts on each layer.
Makes a very moist cake.
62
How to Toast Nuts
Here are three ways to toast nuts. Time Required: 10 minutes
For microwave toasting, spread nuts evenly in a flat microwavable dish. Cook on high
power for 3 to 4 minutes for 1/2 cup of nuts or 4 to 5 minutes for 1 cup. Stir three times
during cooking. For oven toasting, preheat to 375 degrees. In a low-sided pan, evenly
spread nuts. Bake, stirring occasionally, for 5 to 10 minutes or until lightly browned. For
stove top toasting, melt butter in frying pan. Cook over low heat. Stir constantly while
browning nuts.
Tips:
Microwaved nuts will continue to darken after being removed from the oven.
Oven toasted nuts are done when you can smell them.
All nuts should be cooled on paper towels.
Mrs. Elizabeth Hartman-First Librarian
Richard Bland College Library
TOASTED PECANS
1 pound pecan halves
2 tablespoons unsalted butter -- no substitutes
salt -- to taste
Position a rack in the center of the oven, and preheat the oven to 250 degrees. Spread the
pecans on a 9 x 14-inch cake pan and place them on the center rack. Roast, stirring them
occasionally until they begin to color, about an hour. Don't let them turn dark; the nuts will
darken and crisp as they cool, so don't over-roast them. Take them from the oven, cut the
butter in bits, and add it to them. Stir until it has just melted and the pecans are coated.
Return them to the oven and toast for about 10 minutes more. Salt the pecans to taste while
they are still hot, toss until they are uniformly coated, and let them cool somewhat before
serving. In the winter, they make a welcome snack when they are still toasty warm. Store
them in a tightly sealed container, such as a glass jar or tin box with a sealing lid.
63
RICE AND PECAN GRIDDLE CAKES
1 cup cooked white rice
2 cups buttermilk
3 tablespoons unsalted butter or margarine --
melted
1/2 teaspoon salt
1 tablespoon sugar
4 eggs, separated -- room temperature
1/3 cup soft wheat flour -- sifted
unsalted butter
syrup of your choice
Grease a heavy griddle or 12-inch skillet with oil. Meanwhile, in a large bowl, stir together
rice, buttermilk, 3 tablespoons melted butter or margarine, salt, vanilla, sugar and pecans. In
bowl of an electric mixer, beat egg yolks at medium speed until thickened and light lemon-
yellow in color (about 4 minutes). Blend in flour, then stir into rice mixture. In a separate
bowl, beat egg whites at medium speed until they hold medium-stiff peaks (about 3
minutes). Fold whites into rice mixture gently but thoroughly. Meanwhile heat griddle. Drop
2 tablespoons batter onto hot griddle or skillet for each pancake. Cook pancakes until golden
brown on bottom and bubbly on top (about 2 minutes). Flip and cook just until brown on
other side (about 1 minute). Serve hot with butter or margarine and your choice of syrup.
Makes about 24 pancakes.
SPICY PECANS I
1 tablespoon vegetable oil
4 teaspoons Worcestershire sauce
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
1/8 teaspoon cayenne, or more to taste
4 cups pecans
2 teaspoons sea salt
Preheat oven to 300 degrees. In small bowl, whisk oil, Worcestershire sauce, cumin,
coriander, chili powder, and cayenne. Place pecans in large bowl, pour mixture over nuts and
toss to cover evenly. Sprinkle with salt. Spread nuts on a foil lined baking sheet and bake
until nuts are more brown and dry, about 20 minutes. Cool completely and store in airtight
container until ready to use.
64

ROASTED PARTY PECANS
1 cup unsalted pecan halves
1 tablespoon olive or salad oil
1 tablespoon Worcestershire sauce
Mix oil and Worcestershire sauce together. Toss pecan halves with oil mixture. Roast in
shallow baking pan in 275 degree oven for 30 minutes, stirring often. Drain on paper towels,
sprinkle with salt.
PECAN SQUARES
(Vegetarian)
Shortbread crust:
1/2 cup margarine
1/4 cup confectioner's sugar
1/2 teaspoon orange extract
1 cup sifted flour
Cream softened margarine with sugar until well blended. Add extract to butter-sugar mixture
and mix thoroughly. Stir in sifted flour, mixing well. Use your hands to work the dough into
a ball. Chill, well wrapped with plastic wrap for 1 hour or more. Preheat oven to 350
degrees. Pat evenly into an 8 x 8 baking pan and prick several times with a fork. Prebake in
oven for 15 minutes until just beginning to turn slightly brown. While crust is baking,
prepare filling.
Pecan Filling:
1/4 cup margarine
1/3 cup brown sugar
1/3 cup brown rice syrup
Egg Replacer mixed for one egg
1 tablespoon flour
Melt margarine over low heat in a medium saucepan. Add brown sugar and brown rice
syrup. Remove from heat and allow to cool slightly. Add vanilla, lightly beaten egg replacer,
and flour. Mix well. Fill prebaked crust with as many chopped pecans as it will hold. Pour
melted margarine mixture over nuts. Bake for 25-30 minutes at 350 degrees until evenly
brown and set. (Under baking makes softer bars - leave in a little longer if you like it very
firm and sort of caramelized.) For a professional, shiny finish, brush while warm with hot
syrup made by bringing 1/2 cup water and 1/2 cup sugar to a full boil. Cool on rack in pan.
When completely cool, cut into squares with large knife.
65
CINNAMON-PECAN MUFFINS
1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon salt
1 egg
1/2 cup milk
Preheat oven to 400 degrees. Grease 9 muffin cups. Half fill the remaining cups with water.
In a large bowl, mix the dry ingredients with a wire whisk. Mix in the pecans. In a small
bowl, combine the wet ingredients. Add to the large bowl. Mix only until mixture is
moistened. Fill muffin cups with batter. Bake for 20 to 25 minutes.
ORANGE BUTTER BALLS
A tasty no-bake cookie rolled in coconut. These are so quick and easy you can make 6 dozen
in 20 minutes.
1/2 cup butter
1 package graham cracker crumbs -- 13 1/2 oz
2 1/4 cups confectioner's sugar
6 ounces frozen orange juice concentrate -- thawed
1 cup pecans -- finely chopped
1 package sweetened coconut flakes -- 7 ounce
Place the butter in a microwave safe dish and microwave 10 seconds on high, uncovered, to
soften. Combine the graham cracker crumbs and sugar in a 3 quart or larger bowl and stir
well. Add the softened butter and orange juice concentrate and press into the dry mixture,
using a fork. Continue until all the dry ingredients are moist and the mixture looks like
coarse meal. Add the pecans and stir well. Place the coconut on a plate. Place a large storage
container next to the plate. Pinch off enough dough to make a ball the diameter of a
quarter. Squeeze the dough in your fist and then roll it into a ball, using both hands. Place
the ball on the coconut and repeat until about a dozen cookies are formed. Rinse your
hands and dry, then roll the balls in the coconut to coat. Remove them to the storage
container and repeat until all the cookies are formed and coated. Makes about 6 dozen
cookies.
66
BUTTERMILK CANDY
1 stick butter
1 cup buttermilk
1 teaspoon soda
2 tablespoons white corn syrup
2 cups sugar
1 teaspoon vanilla
Combine all ingredients except pecans and vanilla in a LARGE sauce pan or Dutch Oven.
The mixture will boil up with the soda in it so it needs a large pan then it cooks down. Cook
to soft ball stage on a candy thermometer that has been tested in boiling water to your area.
Add vanilla and allow to cool slightly then beat until no longer shiny. Either shape into a roll
and roll it in pecans or stir the pecans into it and put in an 8" x 8" pan to cut like fudge.
DATE PECAN BARS
Date Pecan Filling:
3 cups dates, coarsely chopped
1/4 cup sugar
1 1/2 cups water
Cookie Base:
1 cup light brown sugar
1 3/4 cups sifted unbleached all-purpose flour
1 teaspoon salt
1 1/2 cups rolled oats
To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat,
stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans. Preheat
oven to 400 degrees. Cream butter and brown sugar. Combine remaining ingredients and stir
into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking
dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake
until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars. Makes 24
date pecan bars.
67

CREAM CHEESE BROWNIE PIE
1 refrigerated pie crust (from 15-ounce package) softened as directed on package
1 (8-ounce) package cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 (15.1-ounce) package Thick 'n Fudgy Hot Fudge
Swirl Deluxe Brownie Mix
1/4 cup oil
2 tablespoons water
Heat oven to 350 degrees. Prepare pie crust as directed on package for one-crust filled pie
using 9-inch pie pan. In medium bowl, combine cream cheese, sugar, vanilla and 1 of the
eggs; beat until smooth. Set aside. Reserve hot fudge packet from brownie mix for topping.
In large bowl, combine brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs;
beat 50 strokes with spoon. Spread 1/2 cup brownie mixture in bottom of crust-lined pan.
Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining
brownie mixture; spread evenly. Sprinkle with pecans. Bake at 350 degrees for 40 to 50
minutes or until center is puffed and crust is golden brown. If necessary, cover edge of crust
with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. (Pie may
have cracks on surface.) Place hot fudge from packet in small microwave-safe bowl.
Microwave on high for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over
top of pie. Cool three hours or until completely cooled. Store in refrigerator. Makes 8
servings.
SUGAR AND SPICE PECANS
1/4 cup butter
1 tablespoon cinnamon
3 cup pecan halves
1/2 teaspoon ginger
1/2 cup sugar
1/2 teaspoon nutmeg
3 tablespoons sugar
In a 10 inch skillet, melt the butter. Stir in the pecans and 1/2 cup of the sugar. Cook over
medium heat, stirring all the while, until the sugar melts and the nuts brown (about 8 to 12
minutes). Combine all the rest of the stuff and stir in the pecans. Spread it all out on wax
paper. Cool and break up the clusters into individual pecans. Store in a covered bowl.
68

STIR-FRIED CHICKEN WITH MANGO
Chicken and Marinade
3/4 lb boneless, skinless chicken breast, sliced
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
pinch white pepper
1 teaspoon cornstarch
Sauce:
2 teaspoons cider vinegar
1 1/2 teaspoons ketchup
1 1/2 teaspoons sugar
2 tablespoons water
1 star anise
1 tablespoon canola oil
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1 tablespoon grated ginger
1 teaspoon garlic
1 large shallot, chopped
2 large mangoes, peeled, pitted, thinly sliced
16 toasted pecan halves
2 sprigs cilantro
Combine chicken and marinade ingredients and marinate for 30 minutes. Combine sauce
ingredients and set aside. Break off radial pieces of star anise and discard woody center.
Gently press with knife to crack lightly. In non-stick skillet or wok, heat oil and star anise
over high heat. Add chicken and stir-fry for 3 minutes or until chicken just turns opaque.
Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and
stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for
1 minute until heated through. Garnish with pecans and cilantro and serve. Serves 4.
ROLL PECAN NUT LOGS
3 cups sugar
1 cup cream
just a dash of salt
2 cups chopped, salted pecans
Mix everything in a pan and stir good. Start it to cooking on high heat, stirring vigorously
and keep the side of the pan washed down with a wet pastry brush. When it boils, stop
stirring, and turn the heat to medium. Cook to 228 degrees (softball stage). Take it off the
heat and pour it on a platter and let it cool. Stir and knead. Shape it in one big log and roll it
in the pecans, or in a bunch of little logs and then roll them in the pecans.
69

BUTTERNUT SQUASH WITH ONIONS AND PECANS
1 large onion, finely chopped
2 1/4 pounds butternut squash
3 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
Place pecans on an ungreased baking sheet. Toast at 350 degrees for 5 to 8 minutes. Peel the
squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
Melt butter or margarine in a heavy large skillet over low heat. Add onion and saut until
very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is
tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt
and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over
medium heat before continuing. Stir in half of the pecans and half of the parsley. Transfer
mixture to bowl. Sprinkle with remaining pecans and parsley. Serve. Makes 8 servings.
BEST CHOCOLATE FUDGE
1 cup brown sugar
1 cup granulated sugar
2 tablespoons corn syrup
2/3 cup condensed milk
1 teaspoon vanilla
2 squares unsweetened chocolate
Cut the chocolate in itty-bitty pieces and cook with the brown and granulated sugar, the
condensed milk and the corn syrup. Stir until the sugar is dissolved. Then cook, stirring
once in a while until the fudge forms a soft ball when dropped in cold water. Remove from
the heat and add the butter and let stand until it is cool. Then beat it until it begins to lose
the glossy shine. Add the vanilla and nuts and pour on a big buttered platter. If you do not
have a big platter, pour into a buttered cake pan. Cool a bit and cut into squares.
70
PECAN BREAD PUDDING
1 quart bread cubes - buttered, toasted, French bread
1/3 cup golden raisins
1 1/3 cups milk
2/3 cup light cream
1 1/3 tablespoons bourbon
3 1/3 large eggs
1/4 cup sugar
2 2/3 ounces dark brown sugar
2 2/3 tablespoons unsalted butter
2/3 cup heavy cream
2/3 cup pecan halves
2 2/3 tablespoons melted butter
1 1/2 cups heavy cream
6 tablespoons confectioner's sugar
4 tablespoons melted butter -- for toasted bread
Toasted Bread: Use crusty French Bread cut into 1" cubes, tossed with 4 tablespoons melted
butter: bake in a 350 degree oven until golden, 15 - 20 minutes. Pudding: In an oven-proof
8"x8" cake pan or baking dish, place the raisins and the toasted bread. Mix the milk, cream,
bourbon, vanilla, eggs and sugar in a mixing bowl. Whip or beat with a mixer. Pour mixture
through a strainer into the raisin-bread mixture. Let sit for 5 minutes; then bob the toasted
bread in the milk mixture to soften slightly. Bake at 350 degrees in a water bath for 50
minutes, or until a cake tester pulls out cleanly. Pecan topping: Place all topping ingredients
in a heavy-bottomed sauce pan. Bring to a slow boil, stirring often. Be sure that all of the
butter is dissolved. Pour evenly over the baked bread pudding. Cool slightly; then serve with
whipped cream. Whipped cream/Creme Chantilly: 1 cup heavy cream, 1/2 tsp. vanilla
extract, 6 tablespoons confectioners sugar. Serves 4.
ORANGE PECAN WAFFLES
1 1/4 cups flour
salt - dash
3 tablespoons sugar
6 tablespoons oil
1 large egg
1 1/4 cups milk
1/4 cup pecans - chopped
orange peel - 3 tablespoons
Blend oil, egg, milk in blender. Add dry ingredients next. Last add pecans and orange peel.
71
RICHARD BLAND COLLEGE LIBRARY 2002
BUTTER PECAN ICE CREAM
1 1/2 cups pecans; chopped, toasted
3 tablespoons butter or margarine; melted
1 teaspoon maple flavoring
2 cups Half & Half
2 cups whipping cream, unwhipped
In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Stir
in remaining ingredients. Pour into ice cream freezer container. Freeze according to
manufacturer's directions. Makes 2 quarts.
REFRIGERATOR-FREEZER METHOD: Omit Half & Half. Whip whipping cream. In
large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Fold in
whipping cream. Pour into 9 x 5" loaf pan; cover. Freeze 6 hours or until firm.
1 cup Karo light or dark corn syrup
1 cup sugar
2 tablespoons melted margarine
1 teaspoon vanilla
1 unbaked 9 inch pie shell
In large bowl, stir eggs, corn syrup, sugar, margarine, and vanilla until well blended. Stir in
pecans. Pour into pastry shell. Bake at 350 degrees for 50 to 55 minutes. Allow to cool.
72
STRAWBERRY TABOULEH
1 1/2 cups bulgar wheat
3 cups water
1 teaspoon salt
juice of 2 lemons
1 tablespoon olive oil
4 cups strawberries, chopped
1 cup fresh parsley, finely chopped
1 package fresh mint, finely chopped
1/2 cup pecan pieces, toasted
Combine bulgar wheat, water and salt in a pot with tight-fitting lid. Bring to boil, cover,
reduce heat and cook fifteen minutes. When done, drain off any excess water, fluff with fork
and let cool. Meanwhile, toast pecan pieces on a cookie sheet under broiler or in a dry cast
iron fry pan. Let cool. Combine strawberries, parsley and mint in a salad bowl or large
plastic container with lid. When bulgar wheat is cool, add lemon juice and olive oil to it and
mix well. Add bulgar wheat mixture to strawberries and herbs. Toss well. Just before
serving, add toasted pecan pieces and toss again. It looks nicer if made just before serving as
strawberries haven't had time to bleed.
BUTTERMILK PECAN WAFFLES
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
2 cups buttermilk
3 tablespoons chopped pecans
Combine the flour, baking powder, baking soda and salt; set aside. In a mixing bowl, beat
eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is
smooth. Stir in butter. Pour about 3/4 cup batter onto a lightly greased preheated waffle
iron. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden
brown. Repeat until batter and pecans are gone. Makes 7 waffles (about 8 inches each).
73
SOUTHERN RICE PILAF STUFFING WITH
HAM, PECANS AND GREENS
4 1/2 cups canned low-salt chicken broth
1 bay leaf
3/4 cup wild rice
3/4 cup long-grain white rice
2 cups chopped ham (about 3/4 pound)
1 1/2 cups chopped onions
1 1/2 cups chopped celery with leaves
1 large bunch collard greens, sliced
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
3 cups packaged cubed bread stuffing
1 cup pecans, toasted, coarsely chopped
1/4 teaspoon ground nutmeg
3 eggs, beaten to blend
Bring 3 cups broth and bay leaf to boil in medium saucepan. Mix in wild rice; reduce heat to
low, cover and cook 30 minutes. Mix in white rice. Cover; cook until both are tender and
liquid is absorbed, about 20 minutes more. Transfer rice to large bowl. Discard bay leaf. Melt
butter in heavy large Dutch oven over medium heat. Add ham, onions and celery and saut
until onions are tender, about 10 minutes. Add collard greens and marjoram and saut until
greens wilt, about 3 minutes. Add mixture to rice. Mix in cubed stuffing, pecans and nutmeg.
Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix eggs into stuffing. To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix
enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth,
depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking
dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated
through, about 30 minutes. To bake all stuffing in pan: Preheat oven to 375 degrees. Butter
13 x 9 x 2-inch baking dish. Mix 1 1/2 cups broth into stuffing. Transfer to prepared dish.
Cover with buttered foil and bake until heated through, about 30 minutes. Makes 8 Servings
(about 12 cups).
Dr . McNeer and Carole Summerville
with campus Red Cross donations for
the victims of September 11, 2001
74

TOFFEE
1 1/2 cups margarine
1/2 cups butter
1 1/2 cups granulated sugar
1 cup water
1 1/2 teaspoon salt
1 cup English walnuts or almonds/chopped
-----HAVE READY-----
1 teaspoon soda
-----ADD AFTER FINISHED-----
1/2 pound dipping chocolate
3/4 cups pecans (for top)
*Have soda ready at the stove to add at once. **Stirring constantly between 236 degrees and
290 degrees prevents butter from separating. No good if this happens. Melt butters slowly;
add sugar, water and salt. Cook at low heat, stirring constantly until it reaches 212 degrees.
STOP STIRRING until candy reaches 236 degrees. Add the walnuts and stir constantly until
candy reaches 290 degrees. Remove from heat and add soda, stirring well. Pour onto
buttered cookie sheet. Immediately cut into squares. Will run back together, but can be
cracked where cut. Add dipping chocolate wafers on top. They will melt and you can spread
them out. Sprinkle pecans on top. Makes 12 servings.
FRESH STRAWBERRY PECAN COOKIES
1 1/2 cups white sugar
1 cup shortening
1/2 tablespoon baking soda
2 eggs, beaten
1 pint strawberries, pureed
3 cups sifted all-purpose flour
1 teaspoon salt
Preheat oven to 350 degrees. Lightly grease or line baking sheets with parchment paper. In a
large bowl, cream together the sugar and the shortening. Beat in the baking soda, eggs and
strawberry puree until just blended. Stir in the flour salt and pecans, mix well. Drop dough
by rounded tablespoonfuls onto the prepared baking sheets. Bake at 350 degrees for 15
minutes. Makes 4 dozen
75
SUGAR-FREE BUTTER PECAN COOKIES
3 cups biscuit mix
1 cup pitted dates
2 egg whites
1/3 cup warm water
2 teaspoons vanilla
1/2 cup butter
fruit-sweetened jam
pecan halves
Preheat oven to 350 degrees. Use a blender or food processor to chop pecan pieces until
finely ground. Sift biscuit mix, and stir in the pecans. Set aside. Use blender or food
processor to pure dates, gradually adding egg whites and warm water. Beat several minutes
until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into
biscuit mix. Stir only until blended. On an ungreased cookie sheet, form dough into cookies
1/4" thickness by 2" diameter. Press a thumb print into the middle of each. Decorate each
cookie with 1/4 teaspoon of jam and/or a pecan half. Bake at 350 degrees for 7-10 minutes
until touches of light brown can be seen. Makes 3 dozen cookies.
BUTTERSCOTCH PECAN COOKIES
8 tablespoons (1 stick) unsalted butter
1 cup (firmly packed) dark brown sugar
1 large egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
Cream butter and sugar until smooth. Add egg and pecans. Mix thoroughly, then stir in
vanilla. Set aside while you sift the remaining ingredients together. Combine well with the
butter-sugar mixture. On a floured surface, divide the dough in half (this will be very sticky).
Shape a log from each half that is about 2 inches in diameter and wrap securely with plastic.
Refrigerate for at least 1 hour, more if you have time. Preheat oven to 350 degrees. Cut
chilled dough into 1/8 inch slices. Place 1 inch apart on an ungreased baking sheet and bake
until cookies are golden but not browned, about 15 or 16 minutes. Remove with a spatula
while warm. Place on a rack to cool. Makes about 3 dozen.
76
CHOCOLATE COCONUT PECAN COOKIES
1/4 teaspoon salt
1/2 cup unsalted butter; softened
1 cup sugar
2 large eggs
2 oz unsweetened chocolate; melt
1 cup coconut; flaked
1/2 cup pecans; chopped
3/4 cup chocolate chips
2 tablespoon butter; softened
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or grease them. On
piece of waxed paper, combine flour, baking powder and salt. In large bowl, cream butter
with an electric mixer, add sugar and beat until fluffy. Beat in eggs and vanilla, then add
melted chocolate and beat well. Add flour mixture, mixing until smooth, then stir in the
coconut, chopped pecans, and chocolate chips. Drop dough from a teaspoon onto prepared
cookie sheets, leaving about 2 inches between each cookie. Press pecan half on top of each
cookie. Bake on rack in middle of 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. Makes 60 servings.
BANANA NUT BREAD I
1 cup sugar
1 cup (2 med.) bananas, mashed
1/4 cup milk
1 teaspoon vanilla
2 eggs
2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease bottom ONLY of a 9 x 5 inch loaf pan. Blend first six
ingredients in bowl; beat one minute at medium speed. Stir in remaining four ingredients just
until dry ingredients are moistened. Pour into pan. Bake 50-60 minutes.
77
CHOCOLATE CHIP-PECAN COOKIES
1 cup margarine, at room temperature
2 teaspoons vanilla
2 cups unbleached flour
1/4 teaspoon salt
1/4 cup water
1 1/2 cups semisweet chocolate chips
In an electric mixer, beat margarine until smooth. Add brown sugar and continue to beat
until well blended. Add vanilla and mix well. Mix in the baking powder, salt and the flour.
Add the water, followed by chocolate chips and pecans. Form cookie dough into 1-inch
balls and place carefully on greased baking sheet. Bake at 350 degrees for 10 minutes. Cool
on a wire rack. Makes about 54 cookies. Notes: These cookies freeze very well. You can
substitute Sucanat for brown sugar. Not all chocolate chips are vegan so check the package
to find a vegan brand. Makes 54.
COAL MINERS CAKE
1 chocolate cake mix
1 can cherry pie filling
2 eggs beaten
1 teaspoon vanilla
1 cup sugar
1/2 cup pecans, chopped
1 (6 oz) chocolate chips
Mix the first four ingredients together and bake in a greased 9 x 13 inch pan for 30 to 35
minutes at 350 degrees. In a saucepan, melt margarine. Add sugar and milk. Bring to a boil
for one minute: add chips and stir until melted. Sir in nuts and spread over hot cake.
78
HONEY BUN CAKE
1 yellow cake mix (with pudding)
4 eggs
2/3 cup Wesson oil
1/3 cup water
1 8 oz. container sour cream
1/2 cup brown sugar
1 teaspoon cinnamon
Combine first five ingredients in bowl. Set aside. Combine brown sugar, cinnamon and
pecans. Set aside. Pour half batter into a greased 13 x 9 x 2 inch pan. Sprinkle half the sugar
mixture over the batter. Repeat. Swirl batter with knife. Bake at 350 degrees for 30-35
minutes. Drizzle with glaze (below). Serve warm.
Glaze:
1 cup 10x sugar
2 tablespoons milk
PECAN PIE
3 whole eggs
1 1/4 cups White Karo syrup
1 teaspoon vanilla
1 cup sugar
Whip the eggs, add sugar and then mix together well and bake in unbaked pie shell at 350
degrees for 45-60 minutes.
PRALINES
2 cups sugar
2 cups pecan halves
1 large can pet milk
Boil slowly the sugar and milk. Just before reaching softball stage, add pecans. When soft
ball stage is reached remove from heat and cool. Beat until creamy. Drop by spoonful on
waxed paper. Cool before removing. Do not attempt on a rainy day.
79
PINEAPPLE-ZUCCHINI BREAD
1/2 cup margarine or butter, softened
1 cup zucchini
1 8 oz can crushed pineapple in unsweetened juice, undrained
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
Glaze:
1/2 cup 10x sugar
1 tablespoon reserved pineapple juice
1 teaspoon corn syrup
Heat oven to 350 degrees. Grease and flour bottom ONLY of 9 x 5 inch loaf pan. In a large
bowl, combine brown sugar and margarine; beat until light and fluffy. Stir in zucchini,
pineapple (reserving juice) and eggs. Add flour, baking soda, cinnamon, salt and allspice to
zucchini mixture; mix well. Fold in nuts. Spread evenly in loaf pan. Bake at 350 degrees for
60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
Remove from pan. In a small bowl, combine all glaze ingredients; blend until smooth.
Spoon over warm bread. Cool on wire rack for one hour or completely cool. Wrap tightly;
store in refrigerator for up to one week OR in freezer for up to two months.
CARAMEL CRUNCH
8 cups popped corn
2 cups pecan, halves, toasted
1 1/3 cups sugar
1 cup butter or margarine
1 teaspoon vanilla
Combine popped corn and pecans; keep warm in 225 degree oven. In saucepan, combine
sugar, butter and corn syrup. Bring to boil over medium heat, stirring constantly. Cook and
stir until mixture turns caramel color (about 280 degrees on candy thermometer). Remove
from heat; stir in vanilla. Place popped corn mixture in large greased pan; carefully pour
sugar mixture over. Mix well; turn out. Quickly break into cluster. Store in tightly covered
container. Makes about 9 cups.
80
BLACK FOREST BROWNIES
1 1/3 cup flour
1/2 teaspoon salt
1 cup margarine
1 cup Hershey's cocoa
4 eggs, beaten
2 cup sugar
1 1/2 teaspoon vanilla
1 teaspoon almond extract
1 cup chopped maraschino cherries
Icing:
1/4 cup margarine
1 teaspoon vanilla
2 cups 10x sugar
6 tablespoons Hershey's cocoa
1/4 cup milk
1/4 cup chopped nuts
Combine flour, baking powder, and salt. Set aside. In large saucepan, melt margarine.
Remove from heat and stir in cocoa until smooth. Blend in eggs, sugar and extracts. Stir in
flour mixture, cherries and nuts. Pour into greased 9 x 13 inch pan. Bake at 350 degrees for
35 minutes. Icing: Blend margarine, vanilla, 10x sugar, cocoa and milk. Spread over hot
brownies. Sprinkle with nuts. Cuts into squares.
ORANGE FLAVORED PECANS
1 cup sugar
1/3 cup fresh orange juice
2 tablespoons grated orange peel
Cook sugar, orange juice and orange peel in large saucepan, stirring constantly, to 230
degrees on candy thermometer (or until mixture forms a 2-inch soft thread when spoon is
lifted above pan). Add pecan halves. Stir until mixture turns to white crystals and nuts cling
together. Spread and separate nuts on waxed paper-covered cookie sheet. Cool.
81

CHERRY BLOSSOMS
Prepared the night before, breakfast rolls have never been easier.
2/3 cup sifted confectioners' sugar
1/4 cup milk
1 cup dried tart cherries, divided
1/4 cup coarsely chopped pecans
1 loaf (14 to 16 ounces) frozen white bread dough, thawed
2 tablespoons butter or margarine, melted
1/4 cup brown sugar
1 and 1/2 teaspoons ground cinnamon
In a small mixing bowl, combine confectioners' sugar and milk; mix well. Pour mixture into
a 9-inch deep-dish pie pan. Sprinkle 1/2 cup of the cherries and pecans evenly over sugar
mixture. On a lightly floured surface, roll bread dough into a 12x8-inch rectangle; brush
with melted butter. In a small mixing bowl, combine brown sugar and cinnamon; sprinkle
over dough. Top with remaining 1/2 cup cherries. Roll up rectangle, jelly-roll style, starting
from a long side; pinch to seal edges. With a sharp knife, cut roll into 12 slices. Place slices,
cut-side down, on top of mixture in pan. Let rise, covered, in a warm place 30 minutes, or
until nearly double. Or, cover with waxed paper, then with plastic wrap. Refrigerate 2 to 4
hours. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature. Bake,
uncovered, in a preheated 375-degree oven 20 to 25 minutes for unchilled rolls and 25 to 30
minutes for chilled rolls, or until golden brown. If necessary, cover rolls with foil the last 10
minutes to prevent over browning. Let cool in pan 1 to 2 minutes. Invert onto serving
platter. Serve warm. Makes 12 rolls.
HOT SHOT CHERRIES
2 cups pecan halves
1 cup dried tart cherries
2 tablespoons Worcestershire sauce
1/2 to 1 teaspoon cayenne pepper, or to taste
1/2 teaspoon garlic powder
1/2 to 1 teaspoon seasoned salt, or to taste
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1 to 2 tablespoons vegetable oil
In a medium bowl, combine pecans and cherries. In a small bowl, combine Worcestershire
sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan
mixture; stir to coat. Heat oil in a large skillet over medium heat. Add pecan mixture. Cook,
stirring constantly, 4 to 5 minutes. Do not allow mixture to burn. Remove from heat. Spread
pecans on waxed paper to cool. Store in a tightly covered container. Makes about 3 cups.
82
CHERRY MUFFINS
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs (separated)
1 cup flour
2 tablespoons maraschino cherry juice
Maraschino cherries, drained
finely ground pecans
pecan halves
powdered sugar
Cream well the butter and sugars. Add well beaten egg yolks, flour, baking powder, cherry
juice and beaten egg whites. Grease muffin tins and sprinkle with finely ground pecans. Put
one teaspoon dough, then a whole cherry, then another teaspoon of dough in muffin tins.
Sprinkle finely ground pecans on top and place a pecan half on top of each muffin. Bake at
400 degrees for 10 minutes. Remove from muffin tins. Sprinkle with powdered sugar. Watch
closely while baking since these can burn easily. The muffins can be kept in tins or frozen. If
you use small muffin tins, use about 3/4 teaspoon of batter instead of 1 teaspoon.
LEMONADE NUT BREAD
3/4 cup sugar
2 eggs
2 teaspoons grated lemon peel
2 cups sifted, all-purpose flour
1 teaspoon salt
3/4 cup milk
4 teaspoons lemon juice
4 tablespoons sugar
Preheat oven to 350 degrees. Cream together butter and 3/4 cup sugar until fluffy. Add eggs
and lemon peel; beat well. Sift together flour, baking powder and salt. Add to creamed
mixture alternately with milk, beating until smooth after each addition. Stir in pecans. Pour
into greased loaf pan. Bake at 350 degrees for 50-55 minutes or until done. Let cool in pan
for 10 minutes. Combine lemon juice and 4 tablespoons sugar; spoon over top. Remove
from pan; cool. Wrap; store overnight.
83
PECAN CHEESE COINS
1 pound extra-sharp cheddar cheese, shredded
1/2 cup unsalted butter, softened
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
Combine shredded cheese and softened butter in bowl of a food processor fitted with steel
blade or in a mixing bowl. Mix well. Add flour, salt, cayenne pepper, paprika and cumin.
Process or stir until dough comes together in a ball. Work pecans into dough. Shape dough
into three logs, about 1 1/4 inches in diameter. Wrap securely with wax paper or plastic wrap
and chill at least 2 hours. (These can be frozen for up to a month. Thaw before baking).
When ready to bake, preheat oven to 350 degrees. Slice dough into 1/4 inch coins and place
on baking sheets. Bake about 12 to 15 minutes, or until they begin to brown. Remove to a
wire rack to cool, then store in airtight container. Makes about 8 dozen coins.
PECAN SPINACH DIP
10 ounces chopped spinach, cooked and well drained
8 ounce package cream cheese (room temperature)
1 cup sour cream
1 jar (2 1/2 ounces) dried beef, shredded
3 tablespoons green onions, finely chopped
2 tablespoons sherry
2 tablespoons milk
2 teaspoon dill weed
3/4 cup roasted pecans
After spinach is cooked and well drained, place in towel and squeeze dry. Set spinach aside.
In medium size mixing bowl soften cream cheese. When creamy stir in sour cream. Add
dried beef which has been rinsed in warm water and drained. When well blended, add
remaining ingredients. This dip may be served hot or cold.
84

PECAN CINNABONS FOR THE BREAD MACHINE
Dough:
1 cup milk
1 egg, beaten
4 tablespoons melted butter
4 tablespoons water
1/2 box instant vanilla pudding (3.4 ounce box)
4 cups bread flour
1 tablespoon sugar
1/2 teaspoon salt
2 1/2 teaspoons bread machine yeast
Filling:
1 cup brown sugar
1/4 cup raisins (optional)
Frosting:
4 ounces cream cheese, room temperature
1 1/2 cup powdered sugar
1 1/2 teaspoons milk
3 tablespoons real maple syrup
Place all ingredients in your machine in order recommended by your machines
manufacturer. Place the pan in your machine. Select the dough cycle and press start. When
cycle is finished, remove the dough, knead enough to punch down and roll to 17 x 10.
Combine the first three filling ingredients (butter, brown sugar, cinnamon) and mix well.
Heat in the microwave for 10 seconds to make it spreadable. Spread over rolled out dough
with rubber spatula. Get as close to the edges as possible. Sprinkle pecans or raisins over
dough. Starting with the widest end, roll the dough into tight log. Cut into 12-1" slices. Place
in a lightly greased baking dish with sides. Put in warm draft free place and allow them to
raise until double . Turn oven on warm and place them inside. When the temperature light
goes off, turn off the oven. Let them rise 20-30 minutes this way. Take buns out of oven.
Heat oven to baking temperature. Bake at 350 degrees for 15-20 minutes. When the rolls
are done, top with frosting of your choice. Note: for a real treat - replace the raisins in the
filling with chopped dried cherries, blueberries or strawberries. When doing the frosting, add
1 or 2 tablespoons of matching fruit jam. Makes a full 9 X 13 pan.
85

PECAN HONEY ROLLS
Dough:
2 packages (5/16 oz. each) active dry yeast
1/2 cup warm water, 115 degrees
1 1/2 cups skim milk
1/4 cup honey
1/2 cup pecan butter
1 teaspoon salt
1 cup oat bran hot cereal
2 egg whites
2 cups bread white flour
2 1/2 cups unbleached flour
Vegetable oil to coat bowl and baking pans
Filling:
1 tablespoon margarine, melted
Glaze:
1 cup confectioners sugar
7 teaspoons milk
2 tablespoons pecan butter
Add yeast to warm water and let stand for 10 minutes. In a large measuring cup or saucepan,
combine milk and heat to 115 degrees (1 1/2 minutes in a microwave or 4 minutes in a
saucepan). Pour this liquid into a medium-sized mixing bowl. Add pecan butter, salt and oat
bran hot cereal and mix well (may use a mixer). Let sit for 5 minutes to soften the oat bran
hot cereal. Blend egg whites and yeast into oat bran hot cereal mixture. Add bread white
flour and unbleached flour to make a soft dough. Turn onto a lightly floured surface and
knead until smooth, about 10 minutes by hand or 4 minutes in an electric mixer or food
processor fitted with a dough hook. Put dough in oiled bowl, turning once to coat
thoroughly. Cover with a damp cloth and allow to rise in a warm, draft-free place until
doubled, about an hour. Knead down. Turn onto a lightly floured surface. Divide dough in
half and let rest for 10 minutes. Roll out half of the dough into a rectangle 12 by 8 inches,
brush with melted margarine. Sprinkle 1/2 cup chopped pecans over the dough. Roll dough,
starting with the long side. Seal the edge, cut into one inch slices, and place, cut side down,
on prepared pans. Repeat this procedure with the other half of the dough. Cover with a
damp cloth and allow to rise in a warm, draft-free place until doubled in size, about 45
minutes. Preheat oven to 375 degrees. Bake about 15 minutes, until golden brown. Remove
rolls from pans and cool on racks. In a medium-sized mixing bowl, combine confectioners
sugar, milk and pecan butter; mix well. Drizzle rolls with glaze when cool. You can sprinkle
extra ground toasted pecans on top if desired. To make pecan butter: toast pecans and grind
real fine. Add 1 tablespoon sugar and 1 tablespoon cooking oil per 1 1/2 cups ground
pecans. Mix well.
86
PEPPY PECAN BREAD
1/2 cup warm water
2 packages dry yeast
1 3/4 cup lukewarm milk
3 tablespoons sugar
1 tablespoon salt
7 to 7 1/2 cups flour
1 bell pepper, diced
1/2 cup pimento
1/2 cup chopped onion
2 cups grated cheese
Dissolve 2 packages yeast in 1/2 cup warm water. Mix milk, sugar, salt and shortening well.
Add yeast. Add half the flour and mix well. Add the remaining flour a little at a time, mixing
well after each addition. Add peppers, pimento, onions, cheese and pecans. Work in only
enough flour to make handling easy. Knead until smooth. Place in a clean greased bowl. Let
rise until double in bulk. Knead again for about 5 minutes. Divide dough into two equal
parts. Shape into a loaf. Place in well-greased loaf pan. Bake at 350 degrees for about 20-25
minutes, until nicely brown. Remove from oven and grease loaves with margarine. Delicious
with barbecued meats or any kind of sandwiches.
PINECONE CHEESE BALL
1 (8 ounce) container garden vegetable cream cheese
1 (8 ounce) container roasted garlic cream cheese
1 cup (4 ounces) shredded sharp cheddar cheese
3 green onions, chopped
2 cups pecan halves, toasted
fresh rosemary sprigs
Stir together first 4 ingredients. Shape into an oval; chill 2 hours. Arrange pecan halves over
cheese oval in overlapping rows beginning at the bottom and working upward. Arrange
rosemary sprigs at the top of pinecone. Serve with crackers. Makes 16 servings.
87
SUGAR GLAZED PECANS
4 egg whites
1/2 cup sherry or champagne
2 cups sugar
2 teaspoons salt
1 teaspoon ground ginger
8 cups pecan halves
Preheat oven to 250 degrees. Spray two (15 x 10 x 1-inch) baking pans with nonstick coating
spray. In a large bowl, whisk egg whites until beaten. Add champagne, sugar and salt. Whisk
until blended. Add spices and nuts, stirring until coated. Spread on baking pans. Bake at 250
degrees for 1 to 1 1/2 hours until coating is absorbed and pecans appear dry, stirring
occasionally to prevent sticking. Remove from pans at once and cool on wax-paper-lined
racks separating pecans into a single layer with two forks. Store at room temperature in
airtight container.
Richard Bland College Library Staff 2001
SWEET AND SPICY PECANS
2 cups pecan halves
1 tablespoon sugar
1/2 teaspoon chili powder
1/4 teaspoon dried crushed red pepper
1/8 teaspoon salt
Toss pecans in butter. Combine sugar and remaining ingredients; sprinkle over pecans,
tossing to coat. Spread on a baking sheet; bake at 325 degrees for 15 minutes, stirring
occasionally. Cool. Makes 2 cups.
88
ZESTY TEXAS SNACK MIX
1/4 cup hot pepper sauce
2 tablespoons Worcestershire sauce
1 tablespoon chili powder blend
1 teaspoon oregano
2 cups Fritos corn chips
2 cups Crispix cereal
2 cups Ritz Bits mini cheese crackers
2 cups Corn Nuts
1 1/2 cups pretzel Goldfish
1 cup roasted pumpkin seeds
1 cup pecan halves
Preheat oven to 250 degrees. In large shallow baking dish, melt together the butter, hot
pepper sauce. Worcestershire sauce, chili powder and oregano. In large bowl, stir together all
other ingredients. Add this to the melted butter mixture in the baking dish and toss to coat
thoroughly. Bake for one hour, stirring every 10 minutes. Cool completely, store tightly
covered. Makes 12 cups.
CALIFORNIA KING SALMON FILLETS WITH
COUNTRY HERB CRUST
4 six ounce fresh California King Salmon Fillets
Country Herb Crust
1/2 cup toasted pecans
1 1/2 teaspoons minced fresh herb leaves (basil, oregano, dill or tarragon)
1 tablespoon chilled butter or margarine cut into small pieces
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
Rinse salmon fillets and pat dry. In food processor coarsely chop pecans. Add fresh herb,
butter, seasoned salt and pepper. Pulse process until all ingredients are mixed and a solid
mixture forms. Place King Salmon fillets skin side down on lightly greased baking pan. Top
each fillet with nut mixture patting it on to form crust. Bake in preheated 400 degree oven
for 12 to 15 minutes. Salmon is done when meat flakes easily and is evenly colored. The
salmon will continue to cook after it's removed from the oven.
89

BEEF AND ONION KABOBS WITH CURRIED PECAN
SAUCE
1 tablespoon butter or margarine
1 teaspoon each curry powder, minced fresh ginger and sugar
1 clove garlic, minced
dash of ground red pepper
1 cup fresh orange juice
2 teaspoon fresh lemon juice
3/4 teaspoon cornstarch
1/8 teaspoon salt
1/4 cup chopped pecans, toasted
1 pound beef tenderloin, cut into 1 inch pieces
2 small onions, quartered and pre-cooked*
Salt and pepper if desired
Melt butter in small saucepan over low heat. Add curry powder, ginger, sugar, garlic and red
pepper; simmer 2 to 3 minutes. Increase heat to medium-high and add orange juice; cook
until mixture is reduce to 2/3 cup. Combine lemon juice, cornstarch and salt; add to orange
juice mixture. Cook and stir for 1 minute. Add pecans, keep warm. Thread an equal amount
of beef tenderloin pieces and onion wedges on each of four 8-inch skewers. Place beef and
onion kabobs on rack in broiler pan so surface to meat is 3 to 4 inches away from heat. Broil
10 to 11 minutes, turning occasionally. Season with salt and pepper, if desired. Serve kabobs
with sauce. Makes 4 servings. *Place quartered onions in small microwave-safe dish. Add 1
tablespoon water, cover, microwave on high for 2 to 3 minutes.
CRISPY OVEN FRIED CHICKEN
1 cup prepared biscuit mix
1/2 teaspoon salt (or seasoned salt)
2 teaspoons paprika
1/2 teaspoon poultry seasoning
2 to 4 lbs. of chicken pieces
Combine biscuit mix, seasonings and pecans. Dip chicken pieces in evaporated milk, then
coat well with dry mixture. Place in a 13 x 9 x 2-inch baking dish. Pour melted butter in the
bottom of pan. Bake at 375 degrees for 1 hour.
90
CORNISH HENS WITH MUSHROOM-WILD RICE STUFFING
4 Rock Cornish hens, thawed, giblets removed
1/2 cup chopped celery
1/4 cup chopped celery leaves
1/4 cup chopped onion
1 (6 ounce) pkg. frozen mushrooms in butter sauce
1/2 teaspoon salt
1/4 teaspoon marjoram
1/8 teaspoon sage
1/8 teaspoon thyme
1 (10 ounce) pkg. frozen white and wild rice
1/4 cup melted butter (for basting)
Wash hens, pat dry. In large skillet saut celery, celery leaves, onions, mushrooms in butter
sauce and seasonings. Cook about 5 minutes. Remove from heat; stir in rice and pecans.
Stuff loosely into cavities of hens. Tie legs together and place hens breast side up in large
shallow roasting pan. Brush with melted butter. Roast at 350 degrees for 1 - 1 1/2 hours or
until done, basting occasionally.
CRUNCHY TURKEY ITALIA
1 package (about 1 pound) fresh turkey breast slices
3/4 cup ground pecans
1/4 teaspoon garlic powder
1/2 teaspoon dried basil leaves
2 tablespoons olive oil
1 large tomato, cut in 1/2 inch slices
Coat turkey on both sides with mixture of pecans, garlic powder and basil. Heat 1
tablespoon olive oil in non-stick skillet on medium. Add half of turkey. Cook 3 minutes, turn
and cook 2 minutes more. Place turkey on platter; cover to keep warm. Repeat with
remaining olive oil and turkey. Cover. Add tomato to oil remaining in skillet. Heat 1 to 2
minutes, turning once. Serve with turkey. Makes 4 servings.
91

PECAN CHICKEN SALAD SANDWICH
1/4 cup cooked chicken (diced)
1/4 cup chopped celery
1/4 cup fresh or canned sliced mushrooms
1 (2 oz.) jar chopped pimientos
1/4 cup mayonnaise
lettuce, tomato and bread
Combine all ingredients and mix well. Spread mixture on your choice of bread. Top with
lettuce and tomato.
PECAN RED SNAPPER
4 fish fillets, cleaned and left whole
1/4 cup of flour, seasoned with 1/4 teaspoon salt and a pinch of pepper
Sauce:
2-3 tablespoons of butter
juice of 1/2 lemon
salt and freshly ground pepper to taste
1 tablespoon chopped parsley
1 teaspoon chopped fresh herbs, such as chives or thyme
Measure the thickness of each fillet. Roll each whole fish in the seasoned flour. Heat a frying
pan or skillet. When hot, add the butter. When the butter foams, add the fish and brown on
both sides, turning once. Allow about 10 minutes per inch of the total thickness, half the
time on each side (5 minutes). Do not worry if the butter browns. Do not add all the fish at
one time because that reduces the heat in the pan and the fish will not cook as fast. If
necessary, cook each fish individually. Place the cooked red snapper on a plate. To make
the sauce: Wipe the skillet or frying pan with paper towels, add the butter and pecans and
cook slowly until the butter is nut brown and pecans look "crunchy." Add the lemon juice,
seasonings and parsley and other herbs to the pan at once, heating quickly, then pour the
foaming butter sauce over the red snapper. Note: for this dish use only fresh herbs; dried
herbs will spoil the flavor. Serves 4.
92
CRUNCHY STUFFED MUSHROOMS
12 large fresh mushrooms
2 tablespoons chopped onions
1/2 cup fine bread crumbs
1 teaspoon lemon juice
1/2 teaspoon salt
Wash mushrooms gently in cool water or wipe with damp cloth. Remove stems and chop.
Saut onion in butter, add chopped stems, pecans, bread crumbs, lemon juice and salt. Mix
well. Mound mushroom caps with stuffing. Broil for four minutes, about four inches from
heat. Or cook in microwave oven on 100 percent power 2-3 minutes until heated
throughout. Makes 12 appetizers.
PECAN COUNTRY CHICKEN
4 boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces fresh mushrooms, chopped
1/2 small onion, diced or 6 green onions
4 ounces cream cheese, softened
1 tablespoon french style mustard
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme
1 1/2 cups finely diced pecans
1 cup fine bread crumbs
1/4 cup minced fresh parsley
On hard surface with meat mallet pound chicken to 1/4 inch thickness. Sprinkle with salt
and pepper. Saut mushrooms and onions in butter. Cool. Mix with cream cheese, mustard
and thyme. Divide into 4 equal portions and spread on each piece of chicken. Fold over
ends and roll up, pressing edges to seal. Mix pecans, bread crumbs and parsley in a bowl.
Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam
side down. Bake at 350 degrees for 35 minutes or until done. Makes 4 servings. Serve with
rice.
93
BEST FUDGEY PECAN BROWNIES
1/2 cup butter or margarine melted
1 cup sugar
2 eggs
1/3 cup unsweetened cocoa
chocolate pecan frosting (recipe follows)
pecan halves
Heat oven to 350 degrees. Grease square pan, 8 x 8 x 2 or 9 x 9 x 2. In large mixing bowl,
blend melted butter, sugar and vanilla. Add eggs; using spoon, beat well. Combine flour,
cocoa, baking powder and salt; gradually blend into egg mixture. Stir in chopped pecans.
Spread in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from
sides of pan. Meanwhile, prepare Chocolate Pecan Frosting. Spread warm frosting over
warm brownies. Garnish with pecan halves. Cool completely, cut into squares. Makes 16
brownies.
Student at work-RBC Library 2001
CHOCOLATE PECAN FROSTING
1 1/3 cup confectioners sugar
2 tablespoons unsweetened cocoa
2 tablespoons milk
In small mixing bowl place confectioners sugar; set aside. In small saucepan, melt butter; stir
in cocoa, blend until smooth. Add milk; stir constantly over low heat until mixture is
thickened. Pour hot mixture over confectioners sugar; beat until smooth. Stir in vanilla and
pecans.
94
CHERRY PECAN CHOCOLATE BROWNIES
21.2 oz. fudge brownie mix
2 eggs
21-oz. cherry pie filling (chop the cherries)
1 cup candied or salad cherries (chopped)
Preheat oven to 350 degrees. Grease bottom only of 13 x 9 x 2-inch pan. Mix brownie mix
as directed except omit the water. Add the cherry pie filling and 1 cup chopped pecans. Pour
into pan. Cover brownie batter with 1 cup chopped pecans and 1 cup diced cherries. Bake
22-26 minutes. Cool completely. Cut with plastic knife (makes smooth edges). Store in
covered container.
CHEWY PECAN PRALINES
In a heavy 4-quart sauce pan, heat:
1 cup sweet butter
1 lb. light brown sugar, firmly packed
1 can sweetened condensed milk (14 oz)
1/8 teaspoon Salt
Bring to a rolling boil, stirring continuously until candy thermometer reaches 250 degrees.
Remove from heat, stir into mixture:
1 teaspoon vanilla
2-4 cups of pecans
Allow to cool for 10 minutes. Drop by the tablespoonful on a lightly greased cookie sheet.
When cooled, wrap individually in wax paper or plastic wrap. Makes 45 medium pralines.
Freezes well.
CARAMEL PECAN TURTLES
144 small pecan halves (About 1 cup)
36 vanilla caramels
1/2 cup semi-sweet chocolate pieces (melted in microwave or double boiler)
Grease cookie sheet. Arrange 5 pecan halves on pan forming turtle legs and head. Place 1
caramel in center of each cluster. Heat in oven, about 325 degrees until caramels are soft.
Remove from oven and flatten caramels. Swirl melted chips over caramel. Let set.
95
EASY MICROWAVE PECAN BRITTLE
1 cup pecans
1 cup sugar
1 cup pecan pieces
1 teaspoon butter or margarine
Combine sugar and corn syrup in 1 1/2 quart glass mixing bowl. Stirring well. Microwave on
high for 4 minutes. Stir in pecans. Microwave on high 5 to 7 minutes, until lightly browned.
Stir in butter and vanilla. Microwave 1 more minute. Stir in soda. Pour mixture onto a lightly
greased baking sheet. Cool. Break into pieces and store in airtight container. Makes about
3/4 pound.
Original Plans for Ernst Hall 1966
GRAHAM PECAN TOFFEE
24 honey graham crackers
1 cup sugar
1/4 cup margarine
1/4 cup water
1/4 teaspoon salt
3 ounces semisweet chocolate, melted
Place crackers on greased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan; set aside. In medium
saucepan, over medium-high heat, heat sugar, margarine, water and salt, stirring constantly
until mixture reaches 300 degrees (hard-crack stage) or until small amount of mixture
dropped into cold water separates into hard, brittle strands. Remove from heat; stir in baking
soda. Immediately pour over crackers in pan, spreading evenly. Sprinkle with nuts; cool.
Drizzle with melted chocolate. Let stand at room temperature to harden. Break into pieces;
store in airtight container. Makes about 1 1/4 pounds.
96
PECAN CRUNCH FUDGE
3 cups firmly packed brown sugar
1 cup evaporated milk
12-oz. package of butterscotch morsels
7-oz. jar marshmallow creme
2 cups chopped, toasted pecans
6-oz. package almond brickle chips
1 teaspoon vanilla
toasted pecan halves
Combine brown sugar, butter and evaporated milk in a 3-quart saucepan. Cook over
medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees). Remove
from heat; stir in butterscotch morsels and marshmallow creme. Beat vigorously with a
wooden spoon until mixture is smooth and just begins to cool. Stir in chopped pecans,
brickle chips and vanilla. Spread mixture evenly into two buttered 8-inch square pans. Cool
completely and cut into squares. Gently press a pecan half on each square of fudge, if
desired. Store in airtight container. Makes 3 pounds.
CHEWY CHOC-OAT-CHIP COOKIES
1/2 pound (2 sticks) margarine or butter, softened
2 eggs
2 tablespoons milk
2 teaspoons vanilla
1-3/4 cups all-purpose flour
1/2 teaspoon salt (optional)
2-1/2 cups Quaker oats (quick or old fashioned, uncooked)
2 cups (12 ounces) semi-sweet chocolate chips
1 cup pecans
Heat oven to 375 degrees. In large bowl, beat margarine and sugars until creamy. Add eggs,
milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats,
chocolate chips and nuts; mix well. Drop dough by rounded tablespoonfuls onto ungreased
cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp
cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly
covered. Makes 5 dozen.
97
THE BIG GAME: TOUCHDOWN COOKIES
An Autumn Treat!
Prepare cookie dough as directed. Drop by 1/4 measuring cupfuls about 4 inches apart onto
cookie sheets. Spread dough into football shapes. Bake at 350 degrees* 13 to 15 minutes or
until light golden brown. Transfer to cooling racks; cool completely. Frost cooled cookies
with purchased chocolate frosting. Make laces with white decorating icing. Makes about 2
dozen. *Note decreased oven temperature.
CHOCOLATE PECAN MARSHMALLOW COOKIES
1 cup sugar
1 egg
1/4 cup milk
1/3 cup baking cocoa
1/2 teaspoon salt
16-18 large marshmallows
Icing:
2 tablespoons baking cocoa
1/4 cup milk
1 3/4 cups confectioners' sugar
Approximately 36 pecan halves
In a mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine
flour, cocoa, baking soda and salt; beat into creamed mixture. Drop by rounded teaspoonfuls
onto ungreased cookie sheets. Bake at 350 degrees for 8 minutes. Meanwhile cut
marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to
the oven for 2 minutes. Cool completely on a wire rack. For icing: combine butter, cocoa
and milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly.
Transfer to a small mixing bowl. Add confectioners' sugar and vanilla; beat well. Spread over
the cooled cookies. Top each with a pecan half.
98
CREAM CHEESE COOKIES
1/2 cup butter
3 oz. cream cheese, softened
1 cup sugar
1 cup flour
1/2 cup pecans
Blend butter and cream cheese together. Mix in flour and sugar. Add pecans. Drop by
teaspoonful on ungreased cookie sheet. (For a more uniform appearance, shape into balls.)
Bake at 350 degrees for 10-12 minutes. Makes 4 dozen.
Richard Bland Portrait by Susan Brown
GOLDEN PECAN BARS
1 package yellow cake mix (pudding-added version)
1/3 cup margarine or butter, softened
1 cup ground or finely chopped pecans
1 teaspoon
vanilla extract
4 egg whites
Heat oven to 350 degrees. Grease 9 x 13 pan. In large bowl, combine cake mix and
margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining
crumbs in bottom of prepared pan. In same large bowl, beat ground pecans, powdered,
vanilla extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs.
Combine 1/2 cup crumbs and chopped pecans, and sprinkle over egg white mixture. Bake at
350 degrees for 20 to 30 minutes or until light golden brown. Cool completely; cut into bars.
Makes 36 bars.
99
CRUSTY PECAN PIE
1 cup white corn syrup
1/2 cup sugar
3 eggs
1 tablespoon flour
1 tablespoon sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup or more chopped pecans (or place pecan halves on pie)
1 unbaked pie crust
Boil for one minute the sugar, corn syrup and margarine. Beat eggs slightly, add hot syrup.
Beating until well mixed, add vanilla. Mix flour and one tablespoon sugar together; put in
bottom of unbaked pie crust. Pour in filling; top with pecans. Bake in preheated oven at 425
degrees for 10 minutes; reduce heat to 350 degrees for 25 minutes or until firm in center.
OATMEAL COOKIES
1 1/4 cups (2 1/2 sticks) margarine
1 egg
1 teaspoon vanilla
1 teaspoon salt (optional)
1 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
3 cups oats (use regular oats, not quick oats)
2 heaping cups chopped pecans
1 cup raisins (optional)
Heat oven to 375 degrees. Beat margarine and sugars until fluffy. Beat in egg and vanilla.
Add combined flour, baking soda, salt and spices; mix well. Stir in oats. Drop by rounded
tablespoons onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11
minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Store tightly
covered. Makes 4 1/2 dozen.
100
TRADITIONAL PECAN PIE I
1 cup pecan halves or pieces
4 eggs, beaten slightly
2/3 cup sugar
1 dash cinnamon
1 dash salt
Unbaked pie crust
Beat eggs. Add remaining ingredients including pecans. Pour into 9-inch unbaked pie shell.
Bake at 350 degrees for 50-60 minutes or until knife inserted halfway between center and
edge comes out clean.
TRADITIONAL PECAN PIE II
1 cup pecan halves or pieces
4 eggs, beaten
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
Unbaked pie crust
Mix eggs, sugar, salt, corn syrup, butter and vanilla together. Preheat oven to 400 degrees.
Pour filling into pan and top with pecans. Place pie into oven and reduce heat to 350
degrees. Bake for 40-50 minutes. Cool.
Richard Bland College Nature
Trail 1966
101
PECAN BARS
2 1/4 cups flour
1/4 teaspoon salt
1 cup sugar, divided
1 cup butter, at room temperature
2 egg yolks, at room temperature
1 tablespoon brandy or vanilla
4 cups finely chopped pecans
1/2 cup brown sugar
4 unbeaten egg whites, at room temperature
powdered sugar
Preheat oven to 350 degrees. Grease a 10-inch by 14-inch baking pan. Sift together flour,
salt, and a 1/2 cup sugar. Add butter, then egg yolks and brandy or vanilla; mix well. Spread
evenly into prepared pan. Bake 15 minutes. In a saucepan, combine remaining 1/2 cup
sugar, pecans, brown sugar, cinnamon, and egg whites. Cook over low heat until sugars
dissolve, stirring constantly. Increase heat; cook until mixture doesn't cling to sides of pan.
Spread over baked mixture. Return to oven. Bake another 15 minutes. Cool slightly; cut
into bars. Sprinkle with powdered sugar. Makes 4 dozen bars.
FRUIT AND NUT CORNBREAD STUFFING
2 1/2 cups no-fat, reduced-sodium chicken broth
8 tablespoons butter or margarine, divided
2 stalks celery, diced, about 1 cup
1/2 medium onion, diced, about 1/2 cup
1/3 cup raisins
1 package (16 oz) cornbread stuffing mix
In pot combine broth with 5 tablespoons butter; over high heat bring to a boil. Meanwhile,
in medium skillet melt remaining butter over medium-high heat. Add celery and onion;
cook until softened, about 4 minutes. Add raisins and pecans cook, stirring, 1 minute until
heated through. In large bowl combine stuffing mix, celery mixture and broth; stir with fork
until liquid is absorbed. Makes 10 servings.
102

NOT-YOUR-EVERYDAY TURKEY SANDWICHES
For Cranberry-Dried Plum Relish:
12-ounce package fresh cranberries
1 cup (about 6 ounces) pitted dried plums (prunes)
1 orange, peeled and quartered
1/2 cup pecans
1/2 cup sugar
For Sandwiches:
1/3 cup reduced-fat cream cheese (Neufchatel cheese), softened
1/2 teaspoon ground sage
8 slices pumpernickel bread
12 ounces thinly slice fully cooked turkey, smoked or plain
4 lettuce leaves
To make Relish:
In a food processor, process cranberries, dried plums, orange, pecans and sugar until
coarsely chopped, pulsing on and off (Makes 3 1/2 cups).
To make Sandwiches:
In a small bowl, mix together cream cheese and sage until blended. To assemble
sandwiches, spread cream cheese mixture evenly on four slices of bread. On each slice, layer
one-fourth of turkey, 1/4 cup relish and 1 lettuce leaf over cheese mixture; close with
second slice of bread. (Reserve remaining relish for later use; store, covered, in refrigerator
for up to 1 week.) Makes 4 servings.
PRALINE YAMS
29 oz. Can Sugary Cut Yams, drained
1/3 cup coconut
3 tablespoons flour
3 tablespoons margarine or butter, melted
Heat oven to 350 degrees. Place drained yams in ungreased 1 and quart casserole or
baking dish. In small bowl, combine remaining ingredients; blend well. Sprinkle over yams.
Bake at 350 degrees for 35 to 40 minutes or until bubbly. Makes 7 servings.
103
BANANA-NUT MUFFINS
Use ripe bananas for an extra-sweet, moist wholesome muffin.
1/2 cup (1 stick) butter or margarine, softened
2 large eggs
2 large ripe bananas, mashed
1 teaspoon salt
1 cup buttermilk
Preheat oven to 400 degrees. Grease 12 standard size muffin-pan cups or use paper liners.
Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time,
beating well after each addition. Beat in bananas until smooth. Mix together flour, salt,
baking powder, and baking soda. Alternately stir flour mixture and buttermilk into egg
mixture until dry ingredient are just moistened. Stir in nuts and vanilla. Do not over mix
batter; it should not be completely smooth. Spoon batter into prepared pan, filling two-
thirds full. Bake until lightly golden, 15 to 18 minutes. Transfer muffin-pan cups to a wire
rack to cool slightly. Turn out onto rack. Serve warm. Makes 12 muffins.
Humanities Building Before and After Renovation
104

CHOCOLATE CHEESECAKE
Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
Filling:
3 eggs
1 cup sugar
3 8-ounce packages cream cheese, softened
1 12-ounce package semi-sweet chocolate pieces (2 cups)
1 cup dairy sour cream
1 teaspoon vanilla
To make the crust: combine the graham cracker crumbs with the 5 tablespoons melted
butter or margarine and the 2 tablespoons sugar. Press the crumb mixture over the bottom
of a 9-inch springform pan. Place the pan in the refrigerator to chill. Preheat oven to 325
degrees. In a large bowl, beat the eggs with the 1 cup sugar. Beat in the cream cheese until
the mixture is smooth. Melt the chocolate pieces in the top of a double boiler over warm
water. Stir in the sour cream, the 3/4 cup melted butter or margarine and the vanilla. Beat
the chocolate mixture into the cream cheese mixture. Stir in the pecans. Carefully pour the
filling into the crust-lined pan. Then spread the filling with a rubber spatula to distribute the
mixture evenly. Place the springform pan in a shallow pan to protect your oven in case any
butter leaks out of the springform pan during baking. Place both pans in the oven. Cool the
cheesecake on a wire rack for 10 minutes. Then use a thin metal spatula to loosen the side
of the cake from the pan as shown; this helps to keep the cheesecake edges from cracking.
Cool the cheesecake on the rack for 3 hours before removing the sides of the pan. The
cheesecake may fall in the center or the top may crack; this is normal. Remove the sides of
the pan and chill the cheesecake thoroughly. Makes 10-12 servings.
BING CHERRY SALAD
1 cup pitted Bing Cherries
1 cup crushed pineapple
1 cup marshmallows, cut fine
Drain cherries and pineapple and bring to a boil and add gelatin. Stir until dissolved. Cool.
Add fruit, nuts, and marshmallows. Chill until firm. Unmold on a lettuce bed and top with
cream cheese or salad dressing.
105
NUTTY BAKLAVA
1 (17 1/4 ounce) package frozen phyllo pastry, thawed
1 1/4 cups butter, melted
1 1/4 cups flaked coconut, lightly toasted
1/2 cup finely chopped macadamia nuts, toasted
1 teaspoon ground allspice
1 cup sugar
1/2 cup water
1/4 cup honey
Butter a 12 x 9 x 2 inch baking pan. Cut phyllo in half crosswise, and cut each half to fit
pan. Discard trimmings. Cover phyllo with a slightly damp towel. Layer 10 sheets of phyllo
in pan, brushing each sheet with melted butter. Combine coconut, macadamia nuts, pecans,
brown sugar, add allspice; stir well. Sprinkle one-third of nut mixture over phyllo in pan.
Top with 10 sheets of phyllo, brushing each sheet with belted butter. Repeat procedure
twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo. Cut into
diamond shapes, using a sharp knife. Bake at 350 degrees for 45 minutes or until top is
browned. Let cool completely. Combine 1 cup sugar, water, and honey in a medium
saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Remove from heat; drizzle
syrup over baklava. Cover and let stand at room temperature 24 hours. Makes about 3
dozen.
Cream Cheese Icing:
1 8 oz. cream cheese
1 stick margarine
2 tablespoons vanilla
1/2 cup coconut
1/2 cup pecans
Cream butter and cheese. Add sugar, vanilla, coconut, and nuts.
Colonel Carson-First President
106
PECAN PIE
(Do not use mixer)
1 cup sugar
1 cup brown sugar (not firmly packed)
1 tablespoon flour
2 tablespoon milk
2 eggs
1 stick margarine, minus 1 inch
1 cup pecans
1 9 inch unbaked pie shell
Mix all ingredients except butter and pecans. Melt butter and add to mixture. Add pecans.
Mix by spoon. Pour into pie shell and bake at 350 degrees for 35-40 minutes.
SOUTHERN PECAN PIE
1 cup sugar
1/2 cup corn syrup
1/4 cup butter melted
3 eggs, well beaten
1 cup pecan halves
1 unbaked 9-inch pie shell
Mix sugar, syrup, and butter. Add eggs and pecans. Fill unbaked 9 inch pie shell with
mixture and bake in a moderately hot oven (400 degrees) for 10 minutes. Reduce heat to
moderate (350 degrees) and continue baking for 30 to 35 minutes.
EXQUISITE PIE
4 eggs, well beaten
1 1/2 cups sugar
1 stick oleo or margarine (melted and cooled)
1 tablespoon vinegar
1 cup coconut
1 cup raisins
Add sugar to well beaten eggs, add oleo and mix well. Add flavoring, mix. Add remaining
ingredients and stir well. Pour into unbaked pie shells. Bake 40 minutes at 325 degrees.
107
MONKEY BREAD
1 stick butter
1 cup brown sugar
1 cup pecans
1/2 cup sugar
3 cans refrigerator biscuits
Preheat oven to 350 degrees. Heat brown sugar with butter. Set aside. Sprinkle pecans on
bottom of buttered bundt pan. Cut biscuits into quarters and roll each in sugar and
cinnamon mixture (can shake in a small brown paper bag). Layer biscuits in pan. Pour
melted brown sugar/butter mixture over all. Bake 30-40 minutes. Cook 5 minutes, invert
onto a plate.
FRESH APPLE CAKE I
1 1/2 cups corn oil
3 eggs
2 cups sugar
1 tablespoon baking soda
3 cups flour (plain)
2 tablespoons vanilla
4 cups chopped apples
1 tablespoon salt
Topping:
3 tablespoon butter/margarine
1/2 cup brown sugar
1/4 tablespoon vanilla
Mix oil and sugar; mix dry ingredients together and add to sugar and oil, with eggs. Beating
after each one. Add vanilla, apples, and nuts. Put in a greased and floured tube pan, bake at
325 degrees for 1 and 1/2 hours. After cake is done, mix together and boil on medium
heat until thick, all ingredients for topping and pour over warm cake.
108
FRESH APPLE COFFEE CAKE II
1 cup sugar
1/2 cup shortening
1 egg
1 1/2 cup flour
1 tablespoon soda
1 tablespoon salt
2 cups peeled chopped apples
1/3 cup brown sugar
1/4 stick margarine
Cream sugar and shortening until fluffy. Add egg, beat well. Combine flour, soda, and salt.
Add to mixture, fold apples into batter. Pour into 10 x 6 x 2 inch baking pan. Combine
brown sugar, cinnamon, margarine, and nuts. Sprinkle over batter. Bake at 350 degrees for
40 minutes.
CHOCOLATE TOFFEE BRICKLE
2 sticks butter
1/2 cup sugar
1 12-ounce package Hersheys chocolate chips (semi-sweet)
pecans
saltine crackers (35-40)
Preheat oven to 350 degrees. Put foil on cookie sheet, shiny side down. Line cookie sheet
with saltines. Melt butter and sugar in saucepan. Continue to cook on medium heat for 5-8
minutes, stirring constantly. Pour mixture over saltines and spread evenly with spatula.
Bake for 10 minutes. Remove from oven and pour entire package of Hersheys morsels over
crackers. Spread with spatula (they will melt). Add pecans, cool at least 1 hour and break
into pieces.
Dr. Clarence Maze, Jr., President, Richard Bland College 1975-1996
109
ORANGE SLICE CAKE
2 sticks butter, softened
3 cups sugar
4 cups flour
4 eggs
1 1/3 cups buttermilk
1 pound raisins
1 cup orange juice
1/8 tablespoon salt
1 can coconut
1 pound orange candy slices, diced
Cream butter with 2 cups sugar, beat in eggs, one at time. Add soda with buttermilk. Add 2
cups flour and salt alternating with milk to creamed mixture. Mix remaining 2 cups flour
with nuts, candy, raisins and coconut. Fold into batter. Bake in a 12-inch tube pan at 250
degrees for 3 to 3 1/2 hours. Melt remaining sugar and orange juice together and pour over
hot cake. Let cake cool overnight in tube pan.
MILLION DOLLAR COOKIES
1 cup flour
1/2 tablespoon vanilla
1 cup chopped pecan
3/4 cup sugar
1 stick butter
Mix all ingredients well. Roll into small balls, place on a cookie sheet and flatten with a glass
dipped in sugar. Bake at 350 degrees for 10 minutes. You may add chopped candied
cherries or coconut.
110

BRILLIANT CANDY SLICES
1 cup butter
1 cup powdered sugar (sifted)
1 egg
2 1/4 cups all purpose flour
1 cup pecan halves
1 cup soft candied cherries (can substitute 1 cups gumdrops)
Cream butter, add powdered sugar creaming well. Add 1 egg unbeaten and vanilla. Add
flour and mix well. Stir in pecans and cherries. Chill 1 hour. Divide into thirds. Shape into
rolls 10 inches long. Wrap in wax paper; chill at least 3 hours. Cut into 1/8 inch slices;
place on ungreased cookie sheets. Bake at 325 degrees for 12 to 15 minutes until delicately
browned on the edges.
HUMMINGBIRD CAKE
2 cups sugar
3 eggs
1 tablespoon salt
1 cup oil
2 cups flour
1 (8 ounce) can crushed pineapple (drained)
2 large bananas
3/4 cup chopped nuts
Drain pineapple, combine all ingredients in a large bowl. Mix with wooden spoon. Do not
use mixer. Spoon into greased, floured, bundt pan, bake at 350 degrees for 50 minutes. Can
be iced with cream cheese icing if desired.
111
REDFORD COCONUT BARS
1 cup flour
1 1/2 cup brown sugar
1 teaspoon vanilla
1/2 cup butter
2 eggs
2 tablespoons flour
1/4 teaspoon salt
Sift flour before measuring. Cream butter with 1/2 cup brown sugar. Add 1 cup flour. Mix
into a crumbly mass. Pat it evenly into 9 x 9 inch well greased pan. Bake this pastry until
delicately brown at 300 degrees for about 20 minutes. Remove from oven. Beat eggs until
light; add 1 cup brown sugar and vanilla. Mix well. Add 2 tablespoon flour which has been
sifted with baking powder and salt. Add coconut and nuts, spread over pastry and bake at
350 for about 25 minutes. Cool and cut into bars.
CARROT CAKE
2 cups sugar
1 1/2 cups Wesson Oil
3 cups grated carrots
4 eggs
3 cups flour
2 teaspoon soda
2 teaspoon cinnamon
1/2 teaspoon salt
1 cup raisins
Mix the first four ingredients together. Then add the next six ingredients. Cook raisins in 1
cup hot water for 10 minutes. Drain and add to batter, then add pecans. Bake at 350-375
degrees for 1 hour 15 minutes.
112
BUTTERSCOTCH THINS
1 6 oz package butterscotch morsels
1/2 cup butter
2/3 cup firmly-packed light brown sugar
1 egg
1 1/3 cups sifted flour
Melt over hot (not boiling) water the butterscotch morsels and butter. Remove from the
heat and beat in light brown sugar, and egg. Sift together and stir into butterscotch mixture
the flour and baking soda. Add the nuts and vanilla. Chill. Shape into a 12 inch roll, wrap
in waxed paper. Chill thoroughly (or wrap in foil and freeze, let stand at room temperature a
few minutes to soften slightly before slicing). Preheat oven to 375 degrees. Unwrap dough
and slice very thinly. Place on an ungreased cookie sheet. Bake for 5 minutes (watch
carefully, these bake very quickly). Cool slightly, remove from sheet and cool on racks.
Makes about 8 dozen.
APPLE DOPPLE CAKE
3 eggs
1 and 1/2 cups vegetable oil
2 cups sugar
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoon vanilla
1/4 cup milk
3 cups raw chopped apples (Granny Smith)
Mix oil, eggs, and sugar together. Add the remaining ingredients, leaving apples and pecans
till last. Use a greased, floured tube pan in a 9 x 13 inch pan and bake at 350 degrees for 1
hour. Topping; 1 stick margarine, 1/4 cup milk, 1 cup brown sugar. Cook 2 and 1/2
minutes on stove. Pour over hot cake. Let cool in pan before removing.
113

MISSISSIPPI MUD CAKE
2 cups sugar
2 sticks margarine
4 eggs
1 1/2 cup flour
1/2 cup cocoa
3 teaspoon vanilla
1/4 teaspoon salt
1 cup pecans
Mix together all ingredients. Cook at 350 degrees for 30 minutes. When done, cover with 7
oz jar of Marshmallow Cream. Cool 30 minutes. When completely cool cover with frosting.
PECAN PRALINES
1 stick butter
2 cups brown sugar
1 1/2 cups flour
1 teaspoon vanilla
2 eggs
Beat eggs, sugar and butter. Add flour and vanilla. Stir in pecans. Pour into a 3/4 inch
deep 7 x 11 inch pan. Bake at 350 degrees for 25 minutes.
CHEWEY CHEESECAKE COOKIES
1 cup butter
2 (3 oz) packages of cream cheese
2 cups of sugar
2 cups of flour
confectioners sugar
Cream butter and cream cheese. Add sugar while beating till mixture is light and fluffy. Mix.
Stir in pecans. Shape into 1 inch balls and place 2 inches apart on cookie sheet. Dip bottom
of glass into water and press until cookie is about 2 inches in diameter. Bake at 375 degrees
for 8 10 minutes. Cool before removing from pan. Dust with 10X sugar.
114
APPLE CAKE FROM GEORGIA
3 cups unsifted flour
2 cup finely chopped apple
1 teaspoon salt
1 1/2 cups corn oil
2 cups sugar
2 teaspoon milk
3 eggs
2 teaspoon vanilla
Grease and flour 10 x 4 inch bundt pan. Thoroughly stir together baking soda and salt. In a
large bowl beat oil, white sugar, eggs, vanilla at medium speed until combined. Gradually add
flour until smooth. Fold in apples and pecans. Turn into prepared pan, and bake at 325
degrees until cake tester comes out clean. About 1 hour and 30 minutes. About 20 minutes
before cake is done prepare glaze. In a small sauce pan stirring constantly, bring butter,
brown sugar, and milk to boil. Boil 2 minutes and pour over cake. Store in a cool place for
2 days or for longer storage, place in refrigerator.
APPLE BROWNIES
1 cup sugar
1 stick butter
1 egg beaten
2 medium apples chopped fine
1 cup flour
1/2 teaspoon soda
1/2 teaspoon salt
Cream butter, sugar, beat until smooth. Beat in egg until light and fluffy. Stir in pecans,
apples. Sift dry ingredients together, add to batter. Grease 7 x 11 inch pan. Pour batter into
pan. Bake 40 minutes at 350 degrees. To check; toothpick inserted in center should come
out clean.
115
LEMON LUSH
Mix:
1 cup flour
1 stick margarine
Pat into 9 x 13 inch pan, bake 20 minutes at 350 degrees.
Mix:
1 cup 10X sugar
1 large cream cheese
2 cups cool whip
Spread on cool crust
Make pudding of 2 small packages instant lemon pudding using only 3 cups milk. Spread
over cheese mixture. Spread generous amount of Cool Whip on top of pudding. Will keep
about 4 days in refrigerator. Other flavors of pudding may be used.
FUDGE
1/4 stick butter
2/3 cup milk (Evaporated)
1 1/2 cups granulated sugar
2 cups miniature marshmallows
1 1/2 (8 oz) bag chocolate morsels
1/4 teaspoon salt
1/2 cup pecans (chopped)
Combine butter, evaporated milk, sugar and salt. Bring to a full boil for 5 minutes, stirring
constantly. Stir in marshmallows until melted-pour into a greased pan. Chill until firm. 50
pieces.
Humor @ Richard Bland College Library
Featuring Ed Grimsley for National Library Week
116
RUM CAKE
1 box yellow cake mix
1 4 oz. serving instant vanilla pudding mix
4 eggs
1/2 cup water
1/3 cup dark rum
Glaze:
1 cup sugar
1/4 cup margarine
1/4 cup water
1/3 cup rum
Sprinkle nuts in bottom of greased and floured 10 inch cake pan. Combine cake mix, eggs,
1/2 cup water, 1/4 cup oil, and rum in large bowl. Beat at low speed with mixer just enough
to moisten scraping sides of bowl often. Beat at medium speed 4 minutes. Pour into tube
pan, bake at 325 degrees for 1 hour. Cool for 15 minutes. In a pan combine sugar,
margarine, 1/4 cup water. Cook over medium heat until mixture comes to boil. Boil 5
minutes stirring constantly. Sir in rum and bring to boil. Pour over cake.
APPLESAUCE CAKE
1 cup unsalted butter, softened
2 cups sugar
2 large eggs
3 cups flour
1 1/2 tablespoon nutmeg
1 teaspoon ground cloves
1/2 teaspoon salt
2 1/2 cups applesauce
2 tablespoon light corn syrup
1 cup each; raisins, chopped pecans
2 teaspoon vanilla
Leave out 1-2 tablespoon flour to coat raisins and nuts. Cream butter and sugar, add eggs
one at a time. Sift together flour, baking soda, nutmeg, cloves, and salt. Mix together
applesauce and corn syrup. Alternating add dry ingredients and then wet ingredients. Fold in
raisins and nuts. Bake at 300 degrees in a greased and floured bundt or tube pan. Bake about
1 and 1/2 hours.
117
SWEET POTATO BAKE
3 pounds sweet potatoes
1 cup brown sugar
1 1/2 tablespoon cornstarch
1/4 teaspoon salt
1 cup apricot nectar
1 cup hot water
2 teaspoon grated orange peel
2 tablespoon butter
Cook potatoes until tender, but not mushy. Cool. Combine sugar, cornstarch, salt and
cinnamon in a medium saucepan. Stir in the apricot nectar, hot water, and orange peel.
Bring to a full boil stirring constantly. Remove from heat, stir in butter, cool slightly, and
add pecans. Cut potatoes in half or smaller and place in a 7 1/2 x 12 inch baking dish.
Pour sauce over potatoes so that all pieces are glazed. Bake at 375 degrees for 30 minutes or
until sauce is bubbly. Makes 8 servings.
CRANBERRY CASSEROLE
3-4 cups chopped apples
2 cups cranberries
1 cup white sugar
1 1/2 cups oatmeal
1/2 cup brown sugar
1/2 cup flour
1 stick melted butter or margarine
Grease casserole dish. Combine apples and cranberries. Add white sugar and mix well.
Combine oatmeal, brown sugar, flour and melted butter. Sprinkle overtop fruit. Bake 30
minutes at 350 degrees. Take out of oven. Sprinkle chopped pecans over top and bake 30
minutes more. Serve hot or cold.
118

SWEET POTATO SOUFFLE I
1/2 cup milk
1/2 cup butter
1/2cup sugar
1/2 teaspoon salt
1 teaspoon orange flavoring
2 eggs
Combine all ingredients together. Place in a well greased dish.
Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts
Mix together and spread over potatoes. Bake at 350 degrees for 35 minutes.
PASTA SALAD
1 box 12 oz 3 swivel pasta
2 small cans mandarin orangeswatch for seeds and put in last
4 boneless chicken breasts
1 1/2 cups chopped celery
1 cup chopped onions
1 1/4 cup mayonnaise
1/4 cup soy sauce
1/2 teaspoon curry powder
salt to taste
Cook noodles, cook chicken and then cube. Mix celery, onions and pecans. Mix
mayonnaise, soy sauce, curry and salt together for sauce. Mix all ingredients together. This
salad is better if served the second day.
119
CRUSHED PINEAPPLE SALAD
1 small package lemon jell-o
1 small package lime jell-o
1 cups boiling water
15 oz. can crushed pineapple
1 small package cream cheese (softened)
1/2 pint whipping cream
1/2 to 1 cup chopped pecans
Combine jell-o, boiling water, and marshmallows in a large saucepan. Bring to boil and
simmer till dissolved. Refrigerator till cool. Chip cream cheese and whipping cream
together. Add pineapple and chopped pecans to cooled jell-o mix, fold in whipped cream,
pour into mold and refrigerate. Red jell-o and whole berry cranberry sauce may be
substituted for lemon/lime jell-o and pineapple.
FROZEN CRANBERRY SALAD
1 8 oz. package cream cheese (softened)
2 tablespoon mayonnaise
2 tablespoon sugar
1 8 oz. can cranberry sauce (whole)
1 8 1/4 oz. can crushed pineapple
1/2 cup pecans
1 8 oz. container Cool Whip
Mix all ingredients well, put in paper cupcake liners, and freeze.
CRANBERRY SALAD I
1 pound cranberries
1 pint water
2 cups sugar
2 small or 1 large package cherry Jell-O
1 cup crushed pecans
1 cup crushed pineapple
1 cup diced apple
1 cup diced celery
Cook together berries, water, and sugar until berries pop. Remove from heat. Add Jell-O.
Set aside to cool. Add pecans, pineapple, apple, and celery. Pour into suitable dish and
place in refrigerator to congeal.
120
EMERALD SALAD
1 package lime gelatin
1 package lemon gelatin
1 medium can pineapple crushed
1 pint cottage cheese
1 tablespoon mayonnaise
1/2 cup pecans chopped
Dissolve gelatin in boiling water, add lemon juice, crushed pineapple, and milk, stir well.
Chill until mixture begins to set. Add remaining ingredients, mix well, and chill until firm.
CHICKEN SALAD DELIGHT
5 cups of boiled chicken breast
3/4 cup celery-chopped
3/4 seedless green grapes halved
1 20 oz can pineapple chunks (cut these smaller)
1 11 oz. mandarin oranges (cut in half)
1/2 cup poppy seed dressing
1 tablespoon sugar
Mix all ingredients together and keep well chilled until serving.
ANGEL SALAD
1 package lime jello
1/4 cup sugar
1 cup marshmallows (small)
1 small package cream cheese
1 cup crushed drained pineapple (reserve juice)
juice of 1/2 lemon
1/2 pint whipped cream
Mix 1 cup boiling water (using part pineapple juice) with jello. Cool until it begins to
thicken. Add all remaining ingredients and chill until firm.
121
CHRISTMAS SALAD
1 6 oz package cherry gelatin
1 cup cold water
1 22 oz can cherry pie filling
1 8 1/4 oz can crushed pineapple
1 8 oz package cream cheese
Cool Whip (small container size)
Dissolve gelatin in hot water. Add cold water and remaining ingredients except cream
cheese and cool ship. Pour in 9 x 13 inch dish and congeal. For topping: soften cream
cheese to room temperature. Blend with cool whip and spread on gelatin.
MIXED FRUIT JELLO SALAD
1 package mixed fruit jello
1 package orange jello
1 can mandarin orange slices
1 small can crushed pineapple
1/2 cup coconut
1/2 cup sour cream
1 can orange/grapefruit sections
1/2 cup pecans
You may need to cut up fruit into smaller chunks. Drain juices and save. Boil 1 3/4 cup
juices and make jello with juices. Congeal lightly and stir in remaining ingredients. Chill
until set.
BLEU CHEESE BALLS
1/2 cup crumbled bleu cheese (about 3 ozs)
1 teaspoon Tabasco
1/4 cup butter
1/2 cup sifted flour
1 teaspoon sugar
Have cheese and butter at room temperature. Beat until fluffy. Add flour and sugar and
blend well. Add sauce and 1/4 cup pecans. Mix and chill. Shape into 1 inch balls and roll
in remaining nuts. Bake at 350 degrees on baking sheet for 12-15 minutes
122
CRANBERRY SALAD II
1 pound cranberries
3 cups sugar
1 package small marshmallows
3 apples
1/2 cup pecans
1/2 pint heavy cream
Wash and grind up cranberries. Add sugar. Chill in refrigerator overnight. Add
marshmallows, apples and pecans. Mix. Refrigerate again. When ready to serve, fold in
heavy cream, whipped. Serves 6.
APRICOT SALAD
1 package lemon jello
1 can apricot halves
juice of 1/2 lemon
Heat jello and juice from apricots, adding water to juice if necessary to make 1 1/2 cups
liquid. Remove from heat and add marshmallows, lemon juice, mashed apricots and nuts.
Refrigerate until firm. Serves 4-6.
TEXAS FRUIT SALAD
2 cups fresh grapefruit sections
1 cup avocado slices
1 cups lettuce chunks
1/2 cups pecans. Toasted
1/4 cup lime juice
1/4 cup orange blossom honey
Combine grapefruit, avocado and lettuce. Mix dressing of lime juice, honey, dash of salt and
paprika. Pour over grapefruit mixture. Serve on lettuce. Sprinkle with pecans.
SALTED ROASTED PECANS
1/2 stick oleo
1 teaspoon garlic salt
1 tablespoon Tabasco
1 tablespoon Worcestershire sauce
1/4 or 1/2 teaspoon onion sauce
Melt butter. Use broiler pan and put one layer of nuts into pan. Pour liquid over nuts. Bake
at 200 degrees for 2 hours or longer if needed.
123
CHEESE ROLL
1 8 ounce package cream cheese
1/2 to 1 pound medium sharp cheddar cheese
1 cup pecans, ground
1 or 2 cloves of garlic
paprika
Let cream cheese and cheddar cheese warm to room temperature. Cream together with a
fork, add pecans, cloves of garlic. Mix. Shape into large roll and roll in paprika.
FROZEN CREAM CHEESE AND CHERRY SALAD
1 3 ounce package cream cheese, softened
1 No. 2 can pineapple chunks, diced
1/2 -1 cup maraschino cherries, drained and chopped
30-40 small marshmallows
1/2 cups chopped pecans
Mix all ingredients and freeze in refrigerator tray or mold.
FRUIT SALAD
1 large can crushed pineapple, drained
1 large can fruit cocktail, drained
1/2 pint sour cream
1/2 cup maraschino cherries
Mix all ingredients and refrigerate several hours.
124
CRANBERRY CONGREALED SALAD
1 can cranberry sauce
1 package raspberry jello
1 cup hot water
1 small can crushed pineapple-rained
1 cup celery
Add: Hot water to jello and cranberry sauce-mix well. Add: Nuts, pineapple, and celery.
Refrigerate until congealed.
PINEAPPLE AND CHERRY CONGREALED SALAD
2 small packages or 1 large package cherry jello
1 cups juice from cherries and pineapple
(Add water if necessary to make 2 cups)
2 cups coke
1 #2 can crushed pineapple
1 medium jar cherries halved or quartered
1/2 to l cup pecans, chopped
1 small packages cream cheese
Dissolve jello in heated juice, add coke and let congeal until slightly firm. Add cream cheese,
pineapple, cherries, and pecans. Let stand until firm. For molding use 1 1/2 cups coke.
PINEAPPLE CONGEALED SALAD
1 #2 can crushed pineapple
1 12 oz cottage cheese
1 cup mayonnaise
1 package lemon jello
1 package lime jello
1 and 1/2 cups hot water
Dissolve jello in hot water. Let chill until thickened (not set). Mix all ingredients-pour into
mold or large baking dish. Chill until firm.
125

CHEESE RING
1/2 pound cheddar cheese, grated
1/2 cup mayonnaise
onion juice
dash red pepper
Mix and top with preserves. Strawberry is good.
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FROZEN SPICED PEACH SALAD
1 1 lb. 4 oz. jar spiced peaches
1 3 oz. package cream cheese
1/4 cup sugar
1/2 cup liquid from spiced peaches
1 cup miniature marshmallows
2/3 cup evaporated milk (partially frozen)
1 tablespoon lemon juice
Chop the peaches coarsely. Blend the cream cheese and sugar until smooth. Slowly beat in
1/3 cup milk and the spiced peach syrup. Stir in the chopped peaches, marshmallows and
pecans. Whip the partially frozen evaporated milk until very stiff-beat in the lemon juice and
blend thoroughly. Fold into the cheese mixture. Put into 2 one quart ice cube trays.
Freeze. Makes 10-12 servings.
126
A GOOD SALAD
1 package orange Jell-O dissolved in one cup hot water and cooled.
1 pint vanilla ice cream
1/2 bottle (small) cherries, chopped
1 can crushed pineapple
chopped pecans
Place in refrigerator to congeal.
5 CUP SALAD
1 cup sour cream
1 cup mandarin oranges (drained)
1/4 cup cherries
1 cup coconut
1 cup fruit cocktail (not drained)
Cover and refrigerate overnight.
WATERGATE SALAD
1 package (3 oz) Pistachio Pudding Mix
1 No. 2 can crushed or tidbit pineapple, including juice
1 9 oz. container Cool Whip or 2 oz. package Dream Whip
Mix all together and let stand a day or more. The flavor gets better the longer it stands.
Note: Use the pudding mix dry, just as it comes from package.
127
THREE LAYER SALAD
1 Family package strawberry and banana flavor jello
1 large can crushed pineapple-drained
Follow directions for jello
Chill gelatin until thickened-add pineapple. When set put 1 cup pecans on top. Whip 1 large
box of dream whip by directions. Whip 1 8 oz package cream cheese and blend in dream
whip. Spread on top of jello and pecans.
Top with sauce made of:
2 eggs
3/4 cups sugar
1 tablespoon plain flour
1 cup pineapple juice
Cook until thick. When cool spread on dream whip and cream cheese topping. Sprinkle top
with pecans.
PINEAPPLE CREAM CHEESE SALAD
1 large can crushed pineapple
1 cup sugar
2 envelopes unflavored gelatin
juice of 1 lemon
1/3 cup milk
1 pint cream whipped
1 cup maraschino cherries, chopped
Heat pineapple to boiling point. Add sugar. Soak gelatin lemon juice for 5 minutes. Add to
pineapple. Cool until mixture is partially thickened. Add a little milk at a time while
creaming cheese. Add whipped cream to cheese mixture. Add cream cheese mixture to
gelatin. Add pecans and cherries. Chill until firm. Makes 15 servings.
128
TUNA SALAD
1/2 cup mayonnaise
1 7 oz. can light tuna
1/2 cup sweet pickles chopped
1/2 cup celery chopped
1 boiled eggs chopped
1/2 cup pecans chopped
Mix all. Cover, store in refrigerator to marinate about four hours.
GEORGIA SWEET POTATOES
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
1/2 cup butter
Combine and place in casserole dish and top with following:
1/3 cup flour
1/3 cup butter
1 cup brown sugar packed
Bake 30 minutes at 350 degrees.
SWEET POTATO CASSEROLE II
1 can sweet potatoes
2 eggs
1/3 cup sweet milk
1 cup sugar
1/3 cup butter
1 teaspoon vanilla
Topping:
1 cup brown sugar
1/3 cup butter
1/3 cup flour
Mash potatoes, mix well all ingredients, pour into greased casserole. Top: Mix well and use
to cover potatoes. Bake approximately 40 minutes at 300 degrees.
129
JAPANESE FRUITCAKE
1 cup butter or oleo
2 1/2 cups sugar
1/2 cup milk
6 eggs beaten
4 cups all purpose flour
1/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 cup seedless raisins
Cream butter and sugar. Add milk and beat well. Add beaten eggs. Sift together dry
ingredients and mix into batter. Add pecans and raisins. Bake in three greased 8 inch cake
pans at 375 degrees for about 25 minutes.
Frost with:
Japanese Fruitcake Frosting
2 cups sugar
1 cup water or coconut milk
1 3/4 cup cake batter (reserved)
2 lemons-juice and grated rind
1 large coconut or 2- 3 1/2 oz cans coconut
1 cup pecans
3 tablespoons melted butter or oleo
1/4 cup green candied cherries
1/4 cup candied pineapple
Combine sugar and water or coconut milk, boil until slightly syrupy. Add cake batter, lemon
juice and rind. Cook until thick, stirring constantly. Add coconut, pecans, butter and fruit.
Spread between layers.
130
PISTACHIO CAKE
1 package white cake mix
1 package jello-instant Pistachio pudding
1 cup vegetable oil
3 eggs
1 cup 7-UP
Mix together all ingredients and beat well. Pour into greased and floured layer or tube pan.
Bake at 350 degrees for 30-40 minutes. Remove from oven and cool. Frost with prepared
Dream Whip.
DUMP CAKE
1 No. 2 can crushed pineapple
1 can coconut
1 package yellow cake mix
1 1/2 stick oleo or butter
Spread each of the above ingredients evenly in oblong pan or pyrex dishone on top of
other, in the order listed. Do not mix. Bake 1 hour at 350 degrees. Deluxe Dump Cake:
Same as above recipe with the additional ingredient-1 can of cherry pie filling as the first
ingredient.
FRUIT CAKE
2 fresh coconuts or 2 packages frozen coconut
1 pound crystallized cherries
2 cans Dime Brand milk
1 quart pecans
Mix all ingredients and bake at 300 degrees for about 2 hours.
131
COLONIAL CARROT-PECAN CAKE
1 1/4 cup salad oil
2 cups sugar
2 cups flour
3 cups granted carrots
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
Combine oil and sugar. Mix well. Sift together remaining dry ingredients. Sift half of dry
ingredient into sugar mixture. Sift in remaining dry ingredient alternately with eggs, one at a
time. Add carrots and mix well. Then mix in pecans. Bake in 3 greased pans. Bake at 325
degrees for about 25 minutes.
Frosting for Carrot Cake:
1 stick butter or oleo
1 box confectioners sugar
Combine oleo, cheese, sugar, vanilla. Add nuts, spread over cake.
COFFEE CAKE
1 sticks soft oleo
1 cups sugar
2 eggs
1 cup sour cream
2 cups sifted cake flour
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoon powdered sugar
Preheat oven to 300 degrees. Cream oleo and granulated sugar, add eggs and beat well. Add
sour cream, fold in dry ingredients. Add vanilla. Mix powdered sugar, cinnamon and pecans
and set aside. Pour 1/3 of batter into a greased bundt pan; sprinkle 1/2 pecan mixture over
this. Cover with another 1/3 of batter and remaining pecan mixture. Top with remaining
1/3 of batter. Increase heat to 350 degrees and bake 1 hour. When cool, sprinkle with
powdered sugar.
132

SWEET POTATO BREAD
3/4 cup cooked, mashed sweet potatoes, at room temperature
2 eggs, at room temperature
1/2 cup butter, at room temperature
1 cup sugar
2 cups self-rising flour
3/4 cup grated or finely chopped apples
1/2 cup raisins
1/2 cup nuts
Preheat oven to 350 degrees. Grease a 9-inch loaf pan. Sift together flour, baking soda, and
baking powder; set aside. Cream butter and sugar; add eggs one at a time, scraping the bowl
after each addition. Add milk and mix well. Add potatoes and mix again. Gradually add flour
mixture, mixing well. Add apples, raisins, and nuts, and stir until blended. Bake 45 minutes,
until a tester inserted in the center comes out clean.
CRISP PECAN SLICES
Bake when you please refrigerator cookies!
1 egg
1 teaspoon grated lemon peel
2 cups sifted all-purpose flour
1/2 teaspoon salt
Thoroughly cream butter and sugar. Add egg, lemon peel, and juice; beat well. Sift together
flour, baking powder, and salt; add to creamed mixture, mixing well. Stir in finely chopped
nuts. Shape in rolls 2 inches in diameter. Chill thoroughly, about 2 hours. Slice very thin
and place on ungreased cookie sheet. Bake in a moderate oven (350 degrees) for 10 to 12
minutes. Cool slightly before removing from pan. Makes about 5 dozen cookies.
133
PECAN TASSIES
1 3-ounce package cream cheese
1 cup sifted all-purpose flour
1 egg
3/4 brown sugar
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
Dash salt
2/3 cup coarsely broken pecans
Cheese Pastry:
Let cream cheese and 1/2 cup butter or margarine soften at room temperature; blend
together. Stir in flour. Chill about 1 hour. Shape in 2 dozen 1-inch balls; place in ungreased
1 3/4-inch muffin pans. Press dough evenly against bottoms and sides of each.
Pecan Filling:
Beat together egg, brown sugar, the 1 tablespoon butter, vanilla, and salt just till smooth.
Divide half the pecans among pastry-lined pans; add egg mixture and top with remaining
pecans. Bake in slow oven (325 degrees) for 25 minutes or until filling is set. Cool before
removing from pans. Makes 2 dozen.
FRUITCAKE COOKIES
1/2 cup shortening
1 cup firmly packed light brown sugar
1 large egg
1/4 cup buttermilk
1/2 teaspoon salt
1 cup chopped dates
1 cup chopped candied cherries
5 dozen pecan halves
Combine first 3 ingredients in a large bowl; stir in buttermilk. Combine flour and next 3
ingredients; stir into brown sugar mixture. Stir in dates, pecans, and cherries; cover and chill
1 hour. Drop dough by rounded teaspoonfuls, 2 inches apart, onto lightly greased baking
sheets. Top each cookie with a pecan half. Bake at 375 degrees for 10 minutes or until
lightly browned. Transfer to wire racks to cool. Makes 5 dozen.
134
CRANBERRY DESSERT PIZZA
3 1/2 cups all-purpose flour, divided
2 1/2 cups sugar, divided
2 teaspoons cream of tartar
1/2 teaspoon salt
2 large eggs
1/2 teaspoon ground cinnamon
4 cups fresh cranberries
1/2 cup orange juice
1/4 cup uncooked regular oats
1/4 cup firmly packed light brown sugar
2 tablespoons butter or margarine, softened
Combine 3 cups flour, 1 cup sugar, and next 3 ingredients; cut in butter with a pastry blender
until crumbly. Stir in eggs with a fork until dry ingredients are moistened. Shape into a ball.
Divide dough in half, and press into 2 greased 12-inch pizza pans. Combine 1/4 cup sugar
and cinnamon; sprinkle over dough. Bake at 350 degrees for 15 minutes. Combine 1 cup
sugar, cranberries, orange juice, and cornstarch in a saucepan, stirring well; bring to a boil
over medium-high heat, stirring often. Cook, stirring occasionally, 10 to 12 minutes or until
mixture is thickened. Spread evenly over crusts. Combine remaining 1/2 cup flour;
remaining 1/4 cup sugar, oats, and brown sugar in a bowl; cut in 2 tablespoons butter with a
pastry blender until crumbly. Stir in chopped pecans. Cut narrow strips of wax paper; lay at
intervals over cranberry mixture. Sprinkle topping over pizzas; remove wax paper. Bake at
350 degrees for 12 minutes; serve warm. Yield: 2 (12-inch) dessert pizzas.
RBC Pecan Grove
135
CRANBERRY-PECAN STUFFING
If not stuffing a roast, spoon whole recipe into 2 lightly greased 11- x 7- inch baking dishes;
bake as directed.
2 cups dried cranberries
1 cup orange liqueur or an equal amount of orange juice may be substituted
2 pounds mild ground pork sausage
4 cups coarsely chopped celery
1 1/2 cups chopped onion
2 (14 1/2 ounce) cans chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme
1 (6 ounce) packages pork stuffing mix
2 tablespoons grated orange rind
Combine dried cranberries and liqueur in a small saucepan; bring to a boil over medium-high
heat. Remove from heat, and set aside. Brown sausage in a large skillet, stirring until it
crumbles; drain, reserving 2 tablespoons drippings in skillet. Set sausage aside. Add celery
and onion to reserved drippings; cook over medium-high heat, stirring constantly, 10
minutes. Add butter and next 4 ingredients; cook, stirring constantly, 3 minutes or until
butter melts. Combine cranberry mixture, sausage, celery mixture, stuffing mix and
seasoning packet, orange rind, and pecans in a large bowl, stirring well. Spoon 2 cups
stuffing into crown pork roast; spoon remainder into a lightly greased 12- by 9-inch baking
dish. Bake, covered, at 350 degrees for 20 minutes; uncover and bake 10 more minutes or
until lightly browned. Makes 23 servings.
PAPER CUP FROZEN SALADS
2 cups sour cream
1 (8-ounce) can crushed pineapple, drained
1/2 cup sugar
Dash of salt
4 drops red liquid food coloring
1 (16-ounce) can pitted cherries, drained
Stir together first 5 ingredients in a large bowl. Stir in food coloring, pecans, and cherries.
Place paper baking cups in a muffin pan; spoon fruit mixture evenly into cups. Cover and
freeze 8 hours. Remove from freezer, and let stand 15 minutes before serving. Makes 1
dozen.
136
SWEET POTATO SURPRISE
4 large sweet potatoes
2 (7-ounce) jars marshmallow cream
2 large eggs
3/4 cup sugar
1 cup milk
1/2 cup firmly packed light brown sugar
1 cup crushed cornflakes cereal
Cook potatoes in boiling water to cover in a Dutch oven 30 minutes or until tender; drain
and cool slightly. Peel potatoes, and cut into chunks; set aside. Cook 3/4 cup butter and
marshmallow cream in Dutch oven over low heat, stirring constantly, until mixture is
smooth. Beat potato, marshmallow mixture, eggs, sugar, and milk at medium speed with an
electric mixer, in batches, until smooth, stopping to scrape down sides. Spoon into a 13- by
9-inch baking dish. Melt 1/3 cup butter and brown sugar in a small saucepan over medium-
low heat; stir in cereal and pecans. Sprinkle over potato mixture. Bake at 350 degrees for 1
hour. Makes 10 servings.
APPLE SALAD
1 (3-ounce) package lemon gelatin
1/2 cup cold water
2 Red Delicious apples, diced
Frozen whipped topping, thawed
Stir together first 3 ingredients until blended. Add 1/2 cup cold water, and chill 30 minutes
or until consistency of unbeaten egg white. Stir in apple and pecans. Pour mixture into a 9
inch square baking dish. Cover and chill 3 hours or until firm. Serve with whipped topping.
Makes 6 servings.
137
FUDGY CHOCOLATE MALT-PEPPERMINT PIE
2 (1 ounce) unsweetened chocolate squares
1 (1 ounce) semisweet chocolate square
1 cup sugar
2 large eggs
3/4 cup chocolate malt mix
1/4 teaspoon salt
1 cup coarsely chopped pecans
1 pint peppermint ice cream, softened
1 cup whipping cream
1/4 cup powdered sugar
1/4 cup crushed peppermint candy
Melt first 3 ingredients in a heavy saucepan over low heat, stirring occasionally until smooth.
Remove from heat; cool. Beat chocolate mixture and sugar at medium speed with an electric
mixer until blended. Add eggs and vanilla, beating until smooth. Add flour and next 3
ingredients, beating until blended. Stir in pecans. Pour into a lightly greased 9-inch pie
plate. Bake at 325 degrees for 40 minutes. Remove from oven; cool completely on wire
rack. Press down center of crust gently. Spread ice cream over crust. Cover and freeze 8
hours. Beat whipping cream and powdered sugar at medium speed with electric mixer until
soft peaks form. Spread over ice cream. Sprinkle with crushed candy. Makes 1 (9-inch) pie.
CRISPY PECAN STICKS
1/4 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon ice water
powdered sugar
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered
sugar, beating well. Combine flour and salt; add to butter mixture, beating at low speed until
blended. Stir in pecans, vanilla, and 1tablespoon ice water. Shape dough into 4-inch sticks.
Place sticks on lightly greased baking sheets. Bake at 350 degrees for 12 to 15 minutes or
until browned. Roll in powdered sugar. Store in airtight container 2 weeks, or freeze 2
months. Makes about 3 dozen.
138
CRANBERRY AMBROSIA-CREAM CHEESE SPREAD
2 (8 ounce) packages cream cheese, softened
1 (6-ounce) package sweetened dried cranberries, divided
1 (15 1/2 ounce) can crushed pineapple
1 (11-ounce) can mandarin oranges
1 (3 1/2-ounce) can shredded coconut, divided
1 cup chopped pecans, toasted
8 pecan halves, toasted
Stir together cream cheese and sugar until blended. Add dried cranberries, reserving 1/4 cup
cranberries. Drain pineapple and oranges; pat dry between layers of paper towels. Set
oranges aside. Stir pineapple and coconut into cream cheese mixture, reserving 1/4 cup
coconut. Stir in chopped pecans. Spoon mixture into a serving bowl. Sprinkle reserved
dried cranberries around edges of bowl. Arrange orange sections around inside edge of
cranberries. Sprinkle reserved 1/4 cup coconut in center, and top with pecan halves. Serve
with gingersnaps. Makes 24 appetizer servings.
CINNAMON-APPLE BREAKFAST BUNS
1 (12.4-ounce) can refrigerated cinnamon rolls
1 Granny Smith apple, peeled, cored, and cut into 8 rings
1 (1.62-ounce) package of instant cinnamon and spice oatmeal
Dash of ground nutmeg
1 tablespoon butter or margarine, melted
Separate cinnamon rolls, and place in a lightly greased 8- or 9-inch round cake pan; set icing
aside. Bake rolls according to package directions. Place 1 apple ring on each cinnamon roll.
Stir together oatmeal and next 5 ingredients; sprinkle mixture evenly over cinnamon rolls.
Bake at 400 degrees for 20 to 22 minutes. Remove top to icing. Microwave icing at LOW
(10 percentage power) for 20 seconds; drizzle evenly over rolls. Makes 8 rolls.
139

BIRTHDAY PARTY BROWNIE CAKES
1 (21-ounce) package brownie mix
1/4 cup cranberry juice
2 large eggs
Toppings:
semisweet chocolate morsels
candy-coated chocolate pieces
chopped pecans
candy sprinkles
Powdered sugar (optional)
Ice cream (optional)
Stir together first 4 ingredients until smooth. Spoon batter into 12 lightly greased muffin
cups. Sprinkle with desired toppings. Bake at 350 degrees for 20 minutes or until a wooden
pick inserted in center comes out clean. Remove from pan, and cool on a wire rack. If
desired, sprinkle with powdered sugar and serve with ice cream. Makes 12 servings.
CINNAMON TOASTY FRUITY DELIGHT
2 cups pancake mix
1 1/2 cups water
2 tablespoons butter or margarine, divided
2 tablespoons vegetable oil, divided
8 cinnamon bread slices
2 bananas, sliced
Maple syrup
Garnish: fresh strawberries
Whisk together first 4 ingredients. Melt 1/2 tablespoon butter and 1/2 tablespoon oil in a
large skillet over medium heat. Dip 2 bread slices in batter; cook 2 minutes on each side or
until golden. Repeat procedure with remaining butter, oil, bread slices, and batter. Top with
bananas and pecans. Serve with maple syrup. Garnish, if desired. Makes 4 servings.
140

TEXAS MILLIONAIRES
1 (14-ounce) package caramels, unwrapped
1 tablespoons water
3 cups pecan halves
1 cup (6 ounces) semisweet chocolate morsels
8 (2-ounce) vanilla candy coating squares
Cook first 3 ingredients in a heavy saucepan over low heat, stirring constantly until smooth.
Stir in pecan halves. Cook in pan 5 minutes. Drop by tablespoonfuls onto lightly greased
wax paper. Chill 1 hour, or freeze 20 minutes until firm. Melt morsels and candy coating in
a heavy saucepan over low heat, stirring until smooth. Dip caramel candies into chocolate
mixture, allowing excess to drip; place on lightly greased wax paper. Let stand until firm.
Makes 4 dozen.
WHITE FRUITCAKE
1 cup sugar
2 large eggs
1 teaspoon orange extract
1 teaspoon lemon extract
3 cups cake flour, divided
1/2 teaspoon salt
1/2 cup peach nectar
1 cup chopped candied pineapple (about 1/2 pound)
1 cup chopped candied cherries (about 1/2 pound)
1 cup golden raisins (about 1/2 pound)
1 cup chopped crystallized ginger
2 cups chopped pecans, toasted
6 eggs whites
Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a
time, beating well after each addition. Stir in extracts. Combine 2 cups cake flour and next 3
ingredients; add to butter mixture alternately with nectar; beginning and ending with flour
mixture. Beat at low speed just until blended after each addition. Stir together remaining 1
cup cake flour, coconut, and next 4 ingredients. Stir fruit mixture and pecans into batter.
Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour into a greased
and floured 10-inch tub pan. Bake at 275 degrees for 2 hours or until a long wooden pick
inserted in center comes out clean. Cool on a wire rack. If desired, wrap in cheesecloth, can
soak with 1 cup peach brandy for two weeks. Makes 1 (10-inch) cake.
141
PECAN PIE COOKIES
1/2 cup sugar
2 large eggs, separated
3 tablespoons dark corn syrup
Beat 1 cup butter and sugar at medium speed with an electric mixer until light and fluffy.
Add 1/2 cup corn syrup and egg yolks, beating well. Gradually stir in flour; cover and chill 1
hours. Melt 1/4 cup butter in a heavy saucepan over medium heat; stir in powdered sugar
and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat.
Stir in pecans; chill 30 minutes. Shape mixture by 1/2 teaspoonfuls into 1/4-inch balls; set
aside. Shape cookie dough into 1-inch balls; place 2 inches apart on lightly greased baking
sheets. Beat egg whites until foamy; brush on dough balls. Bake at 375 degrees for 6
minutes. Remove from oven, and place pecan balls in center of each cookie. Bake 8 to 10
more minutes or until lightly browned. Cool 5 minutes on baking pans; remove to wire
racks to cool completely. Freeze up to 1 month if desired. Makes 4 1/2 dozen cookies.
CHOCOLATE CHIP COOKIES
1 cup sugar
2 large eggs
2 1/2 cups uncooked regular oats
1/2 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
3 (1.55-ounce) milk chocolate candy bars, coarsely chopped
1 1/2 cups chopped pecans
Beat butter at medium speed with an electric mixer until fluffy; add sugars, beating well.
Add eggs and vanilla, beating until blended. Process oats in a blender or food processor
until finely ground. Combine oats, flour, and next 3 ingredients. Add to butter mixture,
beating well. Stir in chocolate morsels, chopped candy bars, and pecans. Shape into 1 1/2
inch balls, and place on baking sheets. Bake at 375 degrees for 8 to 10 minutes or until
lightly browned. Remove to wire racks to cool. Makes 7 dozen.
142
GENTLEMANS POUND CAKE
2 cups butter or margarine, softened
3 cups sugar, divided
8 large eggs, separated
1 cup bourbon, divided
2 1/2 teaspoons vanilla extract
powdered sugar
Beat butter and 2 cups sugar at medium speed with an electric mixer 5 to 7 minutes. Add
egg yolks, 1 at a time beating just until yellow disappears. Stir together 1/2 cup bourbon and
vanilla. Add flour to butter mixture alternately with bourbon mixture, beginning and ending
with flour. Beat at low speed just until blended after each addition. Beat egg whites at high
speed with an electric mixer until foamy. Add remaining 1 cup sugar, 1 tablespoon at a time,
beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold into cake batter.
Sprinkle half of pecans into bottom of a greased and floured 10-inch tube pan. Fold
remaining pecans into cake batter, and pour into pan. Bake at 350 degrees for 1 hour and 25
minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on
a wire rack 10 to 15 minutes; remove cake from pan, and cool on wire rack. Moisten several
layers of cheesecloth with remaining 1/2 cup bourbon; cover cake completely with
cheesecloth.
SWEET POTATO SOUFFLE II
1 (14-ounce) can mashed sweet potato
1 cup sugar
1/4 cup milk
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 large eggs, lightly beaten
2/3 cup all-purpose flour, divided
1/2 cup butter or margarine, melted and divided
Stir together first 7 ingredients, 1/3 cup flour, and 1/4 cup butter; pour into a lightly greased
13- x 9-inch baking dish. Combine chopped pecans, brown sugar, remaining 1/3 cup flour,
and remaining 1/4 cup butter; sprinkle over potato mixture. Bake at 350 degrees for 40
minutes or until bubbly. Makes 10 to 12 servings.
143

COFFEE MALLOW PIE
1 cup water
1 tablespoon instant coffee granules
4 cups miniature marshmallows
1 tablespoon butter
1 cup whipping cream, whipped
1 pastry shell (9 inch), baked
Additional whipped cream and chocolate curls, optional
In a heavy saucepan, bring water to a boil; stir in coffee until dissolved. Reduce heat; add
marshmallows and butter. Cook and stir over low heat until marshmallows are melted and
mixture is smooth. Set saucepan in ice and whisk mixture constantly until cooled. Fold in
whipped cream; spoon into pastry shell. Sprinkle with pecans. Refrigerate for at least 3
hours before serving. Garnish with whipped cream and chocolate curls if desired. Makes 6
8 servings.
Dr. James B. McNeer, President, Richard Bland College, 1996-present
PECAN CREAM CHEESE SQUARES
1 package (18-1/4 ounces) yellow cake mix
3 eggs
1 package (8 ounces) cream cheese, softened
3 2/3 cups confectioners sugar
In a mixing bowl, combine cake mix, 1 egg and butter. Stir in pecans; mix well. Press into a
greased 13 inch x 9 inch x 2 inch baking pan. In a mixing bowl, beat the cream cheese,
sugar and remaining eggs until smooth. Pour over pecan mixture. Bake at 350 degrees for
45-55 minutes or until golden brown. Cool on a wire rack; cut into squares. Store in the
refrigerator. Makes 3 dozen.
144
PECAN CARROT BUNDT CAKE
1 cup sugar
4 eggs
2 tablespoons grated lemon peel
2 tablespoons grated orange peel
1/2 teaspoon salt
2 tablespoons orange juice
1 pound carrots, grated
1 cup raisins
Frosting:
1 package (3 ounce) cream cheese, softened
1 1/2 to 2 cups confectioners sugar
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each.
Beat in lemon and orange peels. Combine dry ingredients; gradually add to creamed mixture
alternately with juices. Stir in carrots, raisins and pecans. Pour into a greased and floured
10-inch fluted tube pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted
near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. For
frosting, in a mixing bowl, beat the cream cheese, confectioners sugar and vanilla until
smooth. Frost cake; sprinkle with pecans. Makes 12-16 servings. There are 6 to 8 medium
carrots or 3 cups shredded carrots in a pound. For 1 cup of sliced carrots, you will need 2
medium carrots.
Parks Duffey, Richmond Artist,, Paints Richard Bland College
145
FLUFFY FRUIT SALAD
1 can (20 ounces) unsweetened pineapple tidbits, drained
1 can (16 ounces) whole-berry cranberry sauce
1 can (11 ounces) mandarin oranges, drained
1 carton (8 ounces) frozen whipped topping, thawed
1/2 to 1 teaspoon grated orange peel
Lettuce leaves, optional
1/2 cup pecan halves, toasted
In a bowl, combine pineapple, cranberry sauce and oranges. Fold in whipped topping and
orange peel. Serve on lettuce if desired. Garnish with pecans just before serving. Store
leftovers in the refrigerator. Makes 14 servings.
BUTTERSCOTCH PECAN SLICES
2/3 cup packed brown sugar
1 egg
1/4 teaspoon salt
In a mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla. Combine
flour, baking powder and salt; gradually add to the creamed mixture. Stir in pecans. Shape
into two 7-inch rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4 inch slices. Place 2 inches apart in ungreased baking sheets. Bake
at 350 degrees for 10-12 minutes or until edges begin to brown. Makes 4 dozen.
1979 Miss RBC Winners
146
APPLE RAISIN QUICK BREAD
1 1/4 cups vegetable oil
4 eggs
2 1/2 cups sugar
1 1/2 teaspoons salt
3 cups diced peeled tart apples
2/3 cups raisins
In a mixing bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking
soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and pecans.
Pour into two greased 9 inch x 5 inch x 3 inch loaf pans. Bake at 325 degrees for 60-70
minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes
before removing from pans to wire racks. Makes 2 loaves.
PECAN GREEN BEANS
1/2 cups cut fresh green beans
1/4 teaspoon salt
1/8 teaspoon pepper
Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10
minutes or until crisp-tender. Meanwhile, in a skillet, saut the pecans in butter for 3
minutes or until golden brown. Drain beans; add to skillet. Sprinkle with salt and pepper;
toss to coat. Makes 2 servings.
Karen ODaire, Library Secretary, Quilts the RBC 40
th
Anniversary Quilt
147
SWEET POTATO LAYER CAKE
1 1/2 cups vegetable oil
2 cups sugar
4 eggs, separated
1 1/2 cups finely shredded uncooked sweet potato (about 1 medium)
1/4 cup hot water
2 1/2 cups cake flour
1 teaspoon ground nutmeg
1/4 teaspoon salt
Frosting:
1 1/3 cups sugar
2 cans (5 ounces each) evaporated milk
4 eggs yolks, beaten
2 2/3 cups flaked coconut
In a mixing bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each
addition. Add sweet potato, water and vanilla; mix well. In a small mixing bowl, beat egg
whites until stiff; fold into the sweet potato mixture. Combine flour, baking powder,
cinnamon, nutmeg and salt; add to potato mixture. Stir in pecans. Pour into three greased 9
inch round cake pans. Bake at 350 degrees for 22-27 minutes or until a toothpick inserted
near the center comes out clean. Cool for 10 minutes before removing to wire racks. For
frosting, melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth.
Cook and stir over medium heat for 10-12 minutes or until thickened and bubbly. Remove
from the heat; stir in the coconut, pecans and vanilla. Cool slightly. Place one cake layer on
a serving plate; spread with a third of the frosting. Repeat layers. Makes 10-12 servings.
Karen ODaire receives the Outstanding Faculty/Staff Wellness Award 2000-01
148
BANANA SPLIT SUPREME
3/4 cup butter or margarine, divided
2 cups confectioners sugar
3/4 cup semisweet chocolate chips
24 cream-filled chocolate sandwich cookies, crushed
3 to 4 medium firm bananas, cut into 1/2 inch slices
2 quarts vanilla ice cream, softened, divided
1 can (20 ounces) crushed pineapple, drained
1 jar (10 ounces) maraschino cherries, drained and halved
Whipped topping
In a saucepan, combine 1/2 cup of butter, sugar, milk and chocolate chips. Bring to a boil
over medium heat; boil and stir for 8 minutes. Remove from the heat and cool completely.
Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13 inch
x 9 inch x 2 inch pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with
1 quart of ice cream. Top with 1 cup of chocolate sauce. Freeze for 1 hour. Refrigerate
remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple,
cherries and pecans. Cover and freeze for several hours or overnight. Remove from the
freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares;
serve with chocolate sauce and whipped topping if desired. Makes 12-15 servings.
FAVORITE APPLE SALAD
1 can (20 ounces) unsweetened pineapple chunks
1/4 cup sugar
2 tablespoons cold water
1 cup mayonnaise
8 cups chopped tart apples
2 cups green grapes
2 teaspoons poppy seeds
Drain pineapple, reserving juice; set the pineapple aside. Place juice in a saucepan; add
butter, sugar and lemon juice. Bring to a boil. Combine the cornstarch and cold water until
smooth; add to the saucepan, stirring constantly. Return to a boil; cook and stir for 2
minutes. Chill. Stir in mayonnaise. In a large bowl, combine pineapple, apples, grapes,
poppy seeds and cooked dressing. Fold in the pecans just before serving. Makes 14
servings.
149
STREUSEL PUMPKIN PIE
1 teaspoon salt
2/3 cup plus 1 tablespoon vegetable shortening
4 to 5 tablespoons water
Filling:
1 can (30 ounces) pumpkin pie mix
1 can (14 ounces) sweetened condensed milk
1 egg, lightly beaten
Streusel Topping:
3 tablespoons cold butter or margarine
In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually
add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each
portion to fit a 9 inch pie plate; place pastry in pie plates. Flute edges and set aside.
Combine pie mix, milk and egg; pour into pastry shells. For topping, combine brown sugar,
flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over
filling. Cover edges of pastry loosely with folk. Bake at 375 degrees for 40-45 minutes or
until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
Refrigerate until serving. Makes 2 pies.
Maze Hall-Administration
Building 2001
150
SWEDISH NUT CRESCENTS
1 1/3 cups sifted all-purpose flour
2 teaspoon salt
1/4 cup soft shortening
3/4 chip granulated sugar
1 egg
2 tablespoons milk
Start heating oven to 325 degrees. Sift together flour, salt, and baking powder. Thoroughly
mix shortening with 3/4 cup sugar, egg, milk, and vanilla. Mix in flour mixture. Spread 1/4
cup dough very thinly and evenly on greased inverted 9 x 2-inch pan. Sprinkle with some of
combined pecans and 1/2 cup sugar. Bake, one pan at a time, 10 to 12 minutes or until
golden. While layer is hot, cut into 4 1/2 x 3/4 inch strips; shape over rolling pin. Repeat,
one pan at a time, until all dough is used. If the strips become too brittle to shape, soften in
oven. Makes 9 dozen.
BING CHERRY-GRAPEFRUIT SALAD
1 (26-ounce) jar refrigerated unsweetened grapefruit sections, undrained (1 grapefruits,
sectioned, and 1 1/3 cups fresh grapefruit juice-about 3 grapefruits-may be substituted)
1 (16 1/2-ounce) can pitted Bing cherries, undrained
1/3 cup dry sherry or dry white wine
2 (3-ounce) packages cherry gelatin
1 cup chopped pecans, toasted
Drain grapefruit and cherries, reserving juices. Bring reserved juices and sherry to a boil in a
medium saucepan. Remove from heat; add gelatin, and stir 2 minutes or until gelatin
dissolves. Chill 30 minutes or until consistency of unbeaten egg white; stir in grapefruit,
cherries and pecans. Pour into a 6 1/2-cup mold. Cover and chill 8 hours or until firm.
Unmold onto a serving dish. Makes 8 to 10 servings.
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MORNING MAPLE MUFFINS
1/2 teaspoon salt
3/4 cup milk
1/2 butter or margarine, melted
1/2 cup maple syrup
1/4 cup sour cream
1 egg
Topping:
3 tablespoons sugar
2 tablespoon cold butter or margarine
In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl,
combine the milk, butter, syrup, sour cream, egg and vanilla. Stir into the dry ingredients
just until moistened. Fill greased or paper-lined muffing cup two-thirds full. For topping,
combine the flour, sugar, pecans and cinnamon; cut in butter until crumbly. Sprinkle over
batter. Bake at 400 degrees for 16-20 minutes or until muffins test done. Cool for 5
minutes before removing from pans to wire racks. Makes 16 muffins.
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GERMAN CHOCOLATE SAUERKRAUT CAKE
1 1/2 cups sugar
3 eggs
3/4 cup baking cocoa
1/4 teaspoon salt
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
Filling/Frosting:
2 cups (12 ounce) semisweet chocolate chips, melted
2/3 cup mayonnaise
2/3 cup flaked coconut, divided
2/3 cup chopped pecans, divided
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after
each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture
alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and
floured 9 inch round baking pans. Bake at 350 degrees for 20-24 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10 minutes before removing
from pans to wire racks; cool completely. In a bowl, combine melted chocolate and
mayonnaise. Set aside 1 1/4 cups for frosting. To the remaining chocolate mixture, add
half of the coconut and pecans; spread between cake layers. Spread reserved chocolate
mixture over top and sides of cake. Combine remaining coconut and pecans; press onto
sides of cake. Store in refrigerator. Slice with a serrated knife. Makes 12-14 servings.
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153
DATE PECAN TEA BREAD
2 1/2 cups chopped dates
1 1/2 cups boiling water
1/4 teaspoon each ground cloves, cinnamon, ginger and nutmeg
1 1/4 cups sugar
1 egg
1 1/2 cups coarsely chopped pecans
Spread:
1 package (3 ounces) cream cheese, softened
1 tablespoon chopped dates
2 tablespoons coarsely chopped pecans
1 tablespoon milk
Place dates in a bowl. Combine boiling water and baking soda; pour over dates. Combine
flour, cloves, cinnamon, ginger and nutmeg in another bowl; set aside. In a mixing bowl,
cream butter and sugar. Beat in egg and vanilla. Add dry ingredients alternately with date
mixture. Stir in pecans. Pour into a greased and floured 9 inch x 5 inch x 3 inch loaf pan.
Bake at 350 degrees for 65-75 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine spread ingredients. Chill for 1 hour. Serve with the bread. Makes
1 loaf. (1/2 cup spread).
PESTO-SPICED NUTS
2 cups pecan halves
2 cups slivered almonds
1 (0.5-ounce) envelope pesto sauce mix
Combine pecans and almonds; set aside. Combine oil and pesto mix, stirring well. Pour
over nuts; stir until evenly coated. Spread evenly in a 15 x 10 x 1 inch jellyroll pan. Bake at
350 degrees for 13 to 15 minutes or until toasted, stirring every 5 minutes. Remove from
oven; cool on paper towels. Makes about 4 cups.
154

FRUIT N NUT COOKIES
3/4 cup shortening
1 1/4 cups packed brown sugar
2 eggs
1/2 teaspoon salt
1 can (ounce) crushed pineapple, drained
1/2 cup chopped red maraschino cherries
1/2 cup chopped green maraschino cherries
1/2 flaked coconut
In a large mixing bowl; cream the butter, shortening and brown sugar. Add eggs, one at a
time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and
salt; gradually add to the creamed mixture. Stir in remaining ingredients. Shape into three
10 inch rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and
cut into 1/4 inch slices. Place 2 inch apart on ungreased baking sheets. Bake at 375 degrees
for 8 to 10 minutes or until golden brown. Remove to wire racks to cool.
Presidents House at Richard Bland College
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CARAMEL FUDGE BROWNIES
2 squares (ounces) unsweetened chocolate
1 to 1 1/2 cups(s) vanilla caramels
1 to 2 tablespoons water as necessary
2 eggs, beaten
1 cup sugar
Pinch of salt
Sifted confectioners' sugar
In a small heavy saucepan, melt chocolate and butter over low heat; set aside to cool. In the
top of a double boiler, melt caramels over simmering water; if mixture is too thick, stir in 1
to 2 tablespoons water, blending well. Set melted caramel mixture aside. In a medium bowl,
combine chocolate mixture, eggs sugar, vanilla, and salt, beating well. Stir in flour, mixing
well. Fold in pecans. Spoon into a lightly greased 9 x 9x 2-inch baking pan, spreading
evenly. Drizzle melted caramel mixture over brownie batter and swirl into batter in a
marbleizing effect with a wooden spoon or rubber spatula. Bake in a preheated slow oven
(325 degrees) for 30 to 35 minutes or until a cake tester inserted in center of brownies comes
out clean. Do not over bake. Cool in pan 10 minutes, then sprinkle confectioners sugar
over the brownies. Makes 16 brownies.
OLD-FASHIONED HUMMINGBIRD CAKE
One 10-inch tube cake
3 cups cake flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups sugar
1 (8-ounce) can crushed pineapple in-its-own-juice, undrained
2 cups mashed very ripe bananas (about 5 to 6 medium)
1 1/4 cups cooking oil (corn, canola, or safflower oil, or a combination)
Sift dry ingredients together in a larger bowl. Blend in remaining ingredients, stirring until
well mixed. Do not beat. Spoon into a greased and floured 10-inch diameter tube pan.
Bake in a preheated moderate oven (350 degrees) for 1 hour 10 minutes or until a cake tester
comes out clean. Remove cake from oven and cool for 10 minutes before turning out of pan
to finish cooling thoroughly on a wire rack. Wrapped in foil and sealed tightly, the cake will
last for several weeks in the refrigerator.
156

PECAN CRISPIES
2 cups sifted flour
1 1/2 cups plus 1 1/2 tablespoons sugar, divided
1/4 teaspoon salt
1/2 cup plus 2 tablespoons butter, divided and at room temperature
1 package active dry yeast
1/4 cup warm water
1 egg yolk
1/2 cup milk, scalded and cooled
3 1/2 teaspoons cinnamon, divided
In a large bowl, sift together flour, 1 1/2 tablespoons sugar and salt. Cut in 1/2 cup
softened butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Soften yeast in warm water. Combine yeast, egg yolk and milk; add to flour mixture, mixing
well. Chill, covered, in refrigerator until mixture is firm, about 2 hours. Punch down dough
and turn out onto a lightly floured board. Cover with a cloth and allow to rest for 10
minutes. Roll out into a rectangle 18 x 10 inches; evenly spread with 2 tablespoons softened
butter. Combine 1/2 cup sugar and 2 teaspoons cinnamon, mixing well; evenly sprinkle
over dough. Roll dough, jelly-roll fashion, starting on the long side; seal edges and cut into
18 1-inch slices. Combine remaining sugar and cinnamon, mixing well; place on sheet of
wax paper. Place dough slices, one at a time, on cinnamon-sugar. Roll dough slices out into
5-inch rounds. Sprinkle one side of rounds with pecans. Arrange rounds, pecan side up, on
ungreased baking sheets. Brush each round with melted butter and sprinkle with remaining
cinnamon-sugar. Bake in a preheated hot oven (400 degrees) for 12 minutes. Remove from
pans immediately and transfer to wire racks to finish cooling. Makes 18 pastries.
SAVORY SOUTHERN PECANS
1 1/2 teaspoons ground cumin
1/4 teaspoon ground red pepper
3 cups pecan halves
2 tablespoons sugar
1 teaspoon salt
Melt butter in a large saucepan; add cumin and red pepper, and cook mixture 1 minute.
Remove pan from heat; add pecans, sugar, and salt, stirring gently to coat. Spread pecans in
a single layer in a 15 x 10 x 1-inch jellyroll pan. Bake at 300 degrees for 20 minutes, stirring
occasionally. Serve warm or at room temperature. Store in an airtight container up to 5
days. Makes 3 cups.
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DECADENT CHUNKY CHOCOLATE MARSHALLOW
FUDGE BROWNIES
1/2 to 1 teaspoon cinnamon
Pinch of salt
1/2 cup butter or margarine, at room temperature
1/2 cup shortening at room temperature
1/2 cup unsweetened cocoa, sifted
4 eggs, beaten
2 cups sugar
1 cup chunky-style semi-sweet or milk chocolate pieces
1 to 1/2 cups miniature marshmallows
Coca-Cola Frosting
Sift together the flour, cinnamon, and salt. In a medium heavy saucepan, melt butter and
shortening over low heat; stir in cocoa, and remove from heat. In a large bowl, beat eggs;
gradually add sugar and then vanilla, beating until mixture is light and fluffy. Add
butter/cocoa into a lightly greased 10 x 10 x 2 inch or 12 x 8 x 2 inch baking pan. Bake in a
preheated moderate oven (350 degrees) for 35 minutes or until a cake tester inserted in the
center of the cake comes out clean. Evenly sprinkle miniature marshmallows over hot
brownies, pressing slightly into brownies. Evenly spread hot frosting over brownies. Allow
brownies to completely cool before cutting into squares. Makes about 20 brownies.
Coca-Cola Frosting
1/2 cut butter or margarine
6 tablespoons Coca-Cola
3 to 4 tablespoons unsweetened cocoa
About 4 cups confectioners' sugar, sifted
In a medium heavy saucepan, combine butter, Coca-Cola, and cocoa, mixing well. Bring
mixture to a boil over moderate heat. Place confectioners' sugar in a large bowl; pour
boiling cocoa liquid over confectioners' sugar. Beat until mixture is smooth and the desired
spreading consistency. Evenly spread hot frosting over hot brownies as directed in brownie
recipe.
158
CHEESE PECAN KRISPIES
16 oz. shredded cheese medium sharp
1 stick butter (or margarine)
2 cups plain flour
2 cups Rice Krispies Cereal
pecan halves
red pepper to taste
Lawry's Seasoning Salt or Accent
Allow cheese and butter to reach room temperature. Cream together adding red pepper to
taste. Add flour and mix. Stir in Rice Krispies by hand and mix. At this point you will want
to take small pieces of dough and make into a ball similar to making cookies. If dough is
hard to handle you may wish to chill before handling. Place ball on cookie sheet and flatten
with a fork. Top with a pecan half and sprinkle with Lawrys seasoning salt or Accent. Bake
at 350 degrees for about 10 minutes. Cool and store in air tight container. Makes about 8
dozen. Great for parties, snacks or as a holiday gift.
PECAN-CORNMEAL ROUNDS
3/4 cup plus 2 tablespoons butter, softened
1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
3/4 teaspoon salt
1 egg, lightly beaten
4 pecan halves
Beat butter at medium speed with an electric mixer until creamy. Add flour and next four
ingredients; mix at low speed until blended. Stir in chopped pecans. Wrap dough in plastic
wrap; chill 1 hour. Turn dough out onto a lightly floured surface. Roll to 1/2 inch thickness.
Cut into 8 shapes with a 3-inch daisy-shaped or round cutter. Place on a lightly greased
baking sheet. Press a pecan half in the center of half the rounds. Bake at 350 degrees for 20
minutes or until rounds are lightly browned; remove from pan, and cool rounds on wire
racks. Makes about 8 rounds.
159
ZUCCHINI-PINEAPPLE CAKE
2 cups grated zucchini (about 2 large)
3 large eggs
1 1/2 cups sugar
1 cup vegetable oil
1/4 teaspoon salt
1/2 cup raisins
1 (15 1/4-ounce) can crushed pineapple, drained
Pineapple-Cream Cheese Frosting
Drain zucchini well, pressing between layers of paper towels. Set aside. Beat eggs at
medium speed with an electric mixer until thick and pale. Gradually add sugar, vanilla, and
oil, beating well. Stir in zucchini. Combine flour and next 4 ingredients; gradually stir into
zucchini mixture. Stir in pecans, raisins, and pineapple. Pour into 3 greased and floured 8
inch round cake pans. Bake at 325 degrees for 35 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans on wire racks 10 minute; remove from pans, and cool
completely on wire racks. Spread Pineapple-Creams Cheese Frosting between layers and on
top of cake. The frosting is soft, and recipe works best if sides of cake are left unfrosted.
Cover and chill. Makes one 3-layer cake.
Pineapple-Cream Cheese Frosting
1 (8-ounce) can crushed pineapple, undrained
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar, sifted
Place pineapple in a wire-mesh strainer; press with back of spoon against the sides of the
strainer to squeeze out liquid. Set pineapple aside, and discard liquid. Beat cream cheese
and butter at medium speed with an electric mixer until fluffy; gradually stir in powdered
sugar and pineapple. Frosting will be soft and may be refrigerated 1 hour before spreading
over cake. Makes 3 cups.
160
EGGNOG-PECAN POUND CAKE
1 cup butter softened
3 cups sugar
6 large eggs
1 tablespoon ground mace
1 1/2 cups commercial refrigerated eggnog
1 teaspoon lemon extract
2 cups coarsely chopped pecans
Beat butter and oil at medium speed with an electric mixer about 2 minute. Gradually add
sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until
yellow disappears. Combine flour, mace, and baking powder; add to butter mixture
alternately with eggnog, beginning and ending with flour mixture. Mix at low speed just until
blended after each addition. Stir in flavorings; fold in pecans. Pour batter into a greased
and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a
wooden pick inserted in center of cake comes out clean; cover loosely with aluminum foil
after 45 minutes to prevent excessive browning. Cook cake in pan on a wire rack 10 to 15
minutes Remove from pan, and cool completely on wire rack. Makes 1 10-inch cake.
SALMON BAKE WITH PECAN-CRUNCH COATING
(Also may be used on firm fish like grouper and amberjack)
4 (4-6-ounce) salmon fillets
1/8 teaspoons salt
1/8 teaspoon pepper
2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup soft breadcrumbs
2 teaspoons chopped fresh parsley
Garnishes: fresh parsley springs, lemon slices.
Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased 13 x 9
x 2-inch pan. Combine mustard, butter, and honey; brush on fillets. Combine breadcrumbs,
pecans, and chopped parsley; spoon mixture evenly on top of each fillet. Bake fillets at 450
degrees for 10 minutes or until fish flakes easily when tested with a fork. Makes four
servings.
161
CHICKEN LASAGNA FLORENTINE
6 lasagna, noodles, uncooked
1 (10-ounce) package frozen chopped spinach, thawed
2 cups chopped cooked chicken
2 cups (8 ounces) shredded Cheddar cheese
1/3 cup finely chopped onion
1/4 to 1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (8-ounce) carton sour cream
1 (4.5-ounce) jar slice mushrooms, drained
1/3 cup mayonnaise or salad dressing
1 cup (4 ounces) freshly grated Parmesan cheese
Butter-Pecan Topping
Cook noodles according to package directions; drain and set aside. Drain spinach well,
pressing between layers of paper towels. Combine spinach, chicken, and next 11 ingredients
in a large bowl; stir well. Arrange 2 noodles in a lightly greased 11 x 7 x 1 1/2-inch baking
dish. Spread half of chicken mixture over noodles. Repeat procedure with remaining
noodles and chicken mixture. Sprinkle with Parmesan cheese and Butter-Pecan topping.
Cover and bake at 350 degrees for 55 to 60 minutes or until hot and bubbly. Let stand 15
minutes before cutting. Makes 8 servings.
Butter-Pecan Topping
Melt butter in a skillet over medium heat; add pecans, and cook 3 minutes. Cool completely.
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SAGE-PECAN CHEESE WAFERS
1 cup (4 ounces) shredded sharp Cheddar cheese
1 teaspoon rubbed sage
1/4 teaspoon salt
1/3 cup butter or margarine, cut into small pieces.
Position knife blade in food processor bowl, and add first 6 ingredients. Process mixture
about 10 seconds or until blended. With processor running, slowly drop butter, one piece at
a time, through food chute until mixture forms a ball. Roll dough to 1/4 inch thickness on a
lightly floured surface. Cut with a 1 1/2-inch round cutter, and place on ungreased baking
sheets. Bake at 350 degrees for 12 to 14 minutes or until edges turn golden. Remove to
wire racks to cool. Makes 3 dozen.
ORANGE-PECAN POUND CAKE
1 cup sugar
3 large eggs
1 1/2 teaspoons grated orange rind
1/4 teaspoon orange extract
2 cups all-purpose flour, divided
1/8 teaspoon salt
1/3 cup milk
Garnish with orange and lemon rind strips and pecan halves
Beat butter at medium speed with an electric mixer about 2 minute or until soft and creamy.
Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time,
beating just until yellow disappears. Stir in rinds and orange extract. Combine pecans and
1/4 cup flour; set aside. Combine remaining 1 3/4 cups flour, baking powder, and salt; add
to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low
speed just until blended after each addition; stir in floured pecans. Pour batter into a greased
and floured 9 x 5 x 3-inch loafpan. Bake at 325 degrees for 1 hour and 5 minutes or until a
wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15
minutes; remove from pan, and let cool completely on wire rack. Garnish. Makes 1 loaf.
163
CARROT-PECAN CASSEROLE
3 pounds carrots, sliced
2/3 cup sugar
1/4 cup milk
1 teaspoon grated orange rind
1/4 teaspoon ground nutmeg
Garnishes: carrot curl, fresh parsley sprigs
Cook carrots in a small amount of boiling water in a medium saucepan 12 to 15 minutes or
until tender. Drain carrots, and mash. Stir in sugar and next 8 ingredients. Spoon into a
lightly greased 2-quart casserole. Bake at 350 degrees for 40 minutes. Garnish. Makes 10
12 servings.
BUTTER PECAN MOUSSE
1 tablespoon butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1/4 cup sugar
1 cup whipping cream, whipped
Garnish with toasted pecan pieces
Combine pecans and butter, stirring well; spread on a baking sheet. Bake at 350 degrees for
5 minutes or until toasted; cool. Finely chop, and set aside. Beat cream cheese at medium
speed with an electric mixer until smooth. Add sugars and vanilla, beating well. Stir in 3/4
cup toasted pecans. Gently fold whipped cream into pecan mixture; spoon into serving
dishes. Makes 4 to 6 servings.
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BASIC PRALINE
Vegetable cooking spray
1 1/2 cups sugar
1/4 cup plus 2 tablespoons butter
1/2 cup milk
Lightly coat a few sheets of wax paper with vegetable cooking spray: set aside. Combine 1
1/2 cups sugar and remaining ingredients in a heavy 3-quart saucepan. Bring to a boil over
medium heat, stirring constantly. Boil, uncovered, stirring constantly, 1 to 2 minutes or until
a candy thermometer reaches 220 degrees. Remove from heat, and beat with a wooden
spoon 4 to 6 minutes or just until mixture begins to thicken. Working rapidly, drop by
tablespoonfuls onto prepared wax paper and let stand until firm. Makes 2 1/2 dozen.
Caf au Lait Pralines: Add 1 1/2 tablespoons instant coffee granules before cooking.
Mocha Pralines: Add 1 1/2 to 2 tablespoons instant coffee granules and 1/2 cup semisweet
chocolate morsels before cooking.
Chocolate-Peanut Butter Pralines: Add 1/2 cup semisweet chocolate morsels and 1/4
cup creamy peanut butter before cooking.
Peanut Butter Pralines: Add 2 tablespoons creamy peanut butter before cooking and 1
teaspoon vanilla to cooked mixture before beating.
Chocolate-Mint Pralines: Add 5 (1/2 ounce) chocolate-covered peppermint patties before
cooking.
Hot Spicy Pralines; Add 1/2 teaspoon ground red pepper to mixture before cooking.
Chocolate Praline: Add 2 (1-ounce) squares unsweetened chocolate before cooking.
Vanilla Pralines: Stir 1 teaspoon vanilla extract into cooked mixture before beating.
Quick Fixes for Praline Problems
If pralines don't harden as they should, fold them into softened vanilla ice cream for Praline
Ice Cream. Or scrape the soft mixture up, chill, and roll it into 1-inch balls. Dip balls into
melted semisweet chocolate to make Praline-Chocolate Truffles. If the candy mixture
hardened in the saucepan, break into pieces and fold into softened vanilla ice cream and you
have Praline Crunch Ice Cream, or sprinkle the crumbed candy mixture over a commercial
cheesecake and serve Praline Cheesecake.
165
ORANGE-PECAN CHICKEN DRUMMETTES
1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
2 tablespoons water
3 pounds chicken drummettes, skinned
Red Hot Sauce
Hot cooked rice
Combine first 3 ingredients, and set orange juice mixture aside. Combine flour and pecans,
and set aside. Dip drummettes in orange juice mixture; dredge in flour mixture. Pour butter
into a 15 x 10 x 1-inch jellyroll pan; arrange drummettes in a single layer. Bake at 375
degrees for 15 minutes. Spoon Red Hot Sauce over drummettes, and bake an additional 30
minutes. Serve over rice. Makes 8 to 10 servings.
Red Hot Sauce:
2 cups catsup
3 to 4 tablespoons hot sauce
Combine all ingredients, stirring until smooth. Makes 2 3/4 cups.
APPLE-PECAN TOPPING
2 (3 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 apple, grated
Combine first 4 ingredients in a small mixing bowl; beat at low speed with an electric mixer
until smooth., Stir in apple and pecans. Cover and refrigerate. Serve with gingersnaps,
shortbread cookies, or pound cake. Makes 1 1/2 cups.
166

MINT JULEP BROWNIES
4 (1-ounce) squares unsweetened chocolate
1 cup butter or margarine
4 large eggs
2 cups sugar
1/2 teaspoon salt
1 teaspoon peppermint extract
1 tablespoon powdered sugar
Garnish with fresh mint leaves
Combine chocolate and butter in a heavy saucepan; cook over low heat, stirring constantly,
until chocolate melts. Let stand 10 minutes. Beat eggs at medium speed with an electric
mixer until thick and pale (about 2 minutes); gradually add sugar, beating well. Add
chocolate mixture, flour, and next 3 ingredients; beat at low speed 1 minute. Spoon into a
lightly greased and floured 12 x 9 x 2 inch pan. Bake at 350 degrees for 25 to 30 minutes or
until a wooden pick inserted in center comes out clean. Cool on a wire rack 10 minutes.
Sprinkle with powdered sugar; cut into bars. Garnish. Makes 4 dozen.
TURTLE PECAN PIE
3 cups chocolate wafer crumbs
1 1/4 cups semisweet chocolate morsels
1/8 teaspoon salt
1 quart vanilla ice cream, divided
1 cup pecan halves, toasted
Combine chocolate crumbs and butter; firmly press into a 9-inch, deep-dish pie plate, and
freeze 15 minutes. Combine chocolate morsels and next 3 ingredients in a heavy saucepan.
Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat,
and set aside. Spread 2 cups ice cream into prepared pie plate; cover and freeze 30 minutes.
Pour half of chocolate mixture over ice cream layer; cover and freeze 30 minutes. Spread
remaining ice cream over chocolate mixture; cover and freeze 30 minutes. Spread remaining
chocolate mixture over ice cream, and top with pecans. Cover and freeze. Makes one 9
inch pie.
167
NIPPY NUTS
1/2 teaspoon garlic salt
1/2 chili powder
1/4 teaspoon ground ginger
1/4 teaspoon curry power
2 cups blanched whole almonds
2 cups pecan halves
Heat olive oil in a large skillet over medium heat; stir in garlic salt and next 6 ingredients.
Add almonds; cook, stirring constantly, 4 minutes. Add pecans, stirring until coated. Spread
in a 15-x 10-x 1-inch jellyroll pan. Bake at 325 degrees for 15 minutes, stirring every 5
minutes. Remove from oven; cool. Makes 4 cups.
MARBLED PECAN POUND CAKE
1/2 cup shortening
3 cups sugar
5 large eggs
1/4 teaspoon salt
1 cup milk
1 (1-ounce) square unsweetened chocolate
1 tablespoon shortening
Beat butter and 1/2 cup shortening at medium speed with an electric mixer about 2 minutes
or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one
at a time, beating just until yellow disappears. Combine flour, baking powder, and salt; add to
butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low
speed just until blended after each addition. Stir in vanilla. Combine chocolate and 1
tablespoon shortening in a small, heavy saucepan ; cook over low heat, stirring constantly,
until chocolate melts. Remove 2 cups batter, and add chocolate mixture, stirring until
blended. Pour one-third of the remaining plain batter into a greased and floured 10-inch
tube pan; top with half of chocolate batter. Repeat layers, ending with plain batter. Gently
swirl batter with a knife to create a marble effect, and sprinkle with pecans. Bake at 350
degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10-15 minutes; remove from pan, and let cool completely on wire
rack. Makes one 10-inch cake.
168

CHESAPEAKE NUTS
1 1/2 cups raw shelled peanuts (about 1/2 pound)
2 cups pecan halves
1 1/2 tablespoons vegetable oil
1 tablespoon Old Bay seasoning
Spread peanuts in a 15- x 10-x 1-inch jellyroll pan. Bake at 350 degrees for 5 minutes. Add
pecan halves; drizzle with oil, and sprinkle with seasoning, tossing to coat. Bake an additional
10 minutes, stirring after 5 minutes. Makes 3 1/2 cups.
OLD PECAN STREET SPECIAL
2/3 cup sugar
1 1/2 cup coarsely chopped pecans
1 unbaked 9-inch deep-dish pastry shell
Combine first 5 ingredients; stir in chopped pecans, and pour into pastry shell. Bake at 350
degrees for 50 to 55 minutes. Cool on a wire rack. Makes one 9-inch pie.
CURRIED PECANS
Ingredients for 2 cups:
2 cups pecan halves
1 1/2 tablespoons unsalted butter
2 teaspoons seasoning salt
3/4 teaspoons curry powder
Preheat oven to 275 degrees. Spread pecans in shallow baking pan. Dot with butter. Bake
15-20 minutes, or until dark brown and glossy. Stir to coat during cooking. Mix salt and
curry, sprinkle over pecans. Stir. Bake another 5 minutes. Spread on paper towels to cool.
169
WONDERFUL PUMPKIN PECAN PIE
Cream:
1/4 cup brown sugar
Add:
Spread over bottom of unbaked pie shell.
Bake 10 minutes at 450 degrees.
Remove from oven; reduce heat to 350 degrees.
Mix:
1 1/2 cup cooked pumpkin
1 teaspoon vanilla
3 eggs
1 cup brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Scald:
1/2 cup water
Mix with pumpkin mixture. Pour into baked crust. Bake at 350 degrees for 50 minutes or
until center is almost set. Do not over bake. Custard sets as it cools.
PECAN-PIE MUFFINS
2 large eggs
Combine first 3 ingredients in a large bowl; make a well in center of mixture. Beat eggs until
foamy. Stir together eggs and butter; add to dry ingredients, stirring just until moistened.
Place foil baking cups in muffin pans, and coat with cooking spray; spoon batter into cups;
filling two-thirds full. Bake at 350 degrees for 20 to 25 minutes or until done. Remove from
pans immediately, and cool on wire racks. Makes 9 muffins.
170
CHOCOLATE-ZUCCHINI BREAD
2 cups sugar
3 large eggs
2 cups grated zucchini (about 2 large)
1/2 cup milk
1/2 teaspoon salt
1/2 cup cocoa
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating
well. Add eggs, one at a time, beating mixture after each addition. Combine zucchini, milk,
and vanilla. Combine flour and next 5 ingredients; add to butter mixture alternately with
zucchini mixture, beginning and ending with flour mixture. Stir in pecans. Spoon batter into
two greased 8 1/2 -x 4 1/2 -x 3-inch loaf pans. Bake at 350 degrees for 50 minutes or until
a wooden pick inserted in center comes out clean. Cool in pan on wire racks 10 minutes;
remove from pans, and cool completely on wire racks. Makes 2 loaves.
CHEESE-PECAN CRACKERS
4 oz. sharp cheddar cheese, shredded (1 cup)
1/4 cup butter
1/4 teaspoon dried thyme, crushed
nonstick cooking spray
In a medium mixing bowl, bring the sharp cheddar cheese and butter to room temperature
(about 30 minutes). Beat the cheese mixture with an electric mixer until well combined. Add
thyme and ground red pepper. Beat until combined. With a wooden spoon, stir in the flour
and finely chopped pecans until combined. Form into a ball. Shape into an 8-inch log. Wrap
with plastic wrap and chill for at least 4 hours or until the mixture is firm. With a sharp knife,
cut dough into 1/8-inch-thick slices. Place on cookie sheets that have been lightly coated
with nonstick spray. Bake in a 350-degree oven about 10 minutes or until lightly browned.
Makes about 60 crackers.
171
CHOCOLATE DROPS
2 (1-ounce) squares unsweetened chocolate
1/2 cup shortening
1 2/3 cups firmly packed brown sugar
2 eggs
3/4 teaspoon salt
1/3 cup milk
Powdered sugar
Melt chocolate in a heavy saucepan over low heat; cool. Cream shortening and sugar, beating
well. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla;
mix well. Combine flour, baking powder, cinnamon, and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture. Stir in pecans. Cover and
chill at least 2 hours. Coat hands lightly with powdered sugar. Shape dough into 1-inch balls
and roll in powdered sugar. Place 2 inches apart on greased cookie sheets; chill 30 minutes.
Bake at 350 degrees for 20 minutes. Remove from cookie sheets while warm; cool on wire
racks. Makes 5 dozen.
CARAMEL SAND TARTS
1 egg
1/4 teaspoon salt
1 egg white
2 1/2 dozen pecan halves
1 tablespoon sugar
Cream butter; gradually add brown sugar, beating until light and fluffy. Add egg and vanilla;
mix well. Combine flour, baking powder, and salt; stir into creamed mixture. Cover and chill
1 to 2 hours. Roll dough to 1/8 inch thickness on a lightly floured surface; cut into rounds
with a 2 1/2- inch cookie cutter. Place on greased cookie sheets. Brush each cookie cutout
with egg white. Combine sugar and cinnamon; sprinkle lightly over cookies. Lightly press a
pecan half in center of each. Bake at 350 degree for 8 to 10 minutes or until lightly browned.
Makes 2 and 1/2 dozen.
172
FROSTED PECANS
1 egg white
1/8 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup sugar
2 cups pecan halves
Combine egg white (at room temperature), water, salt, and spices; beat until foamy.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Dip pecan halves,
one at a time, onto egg white mixture. Place pecan halves an inch apart on greased baking
sheets. Bake at 275 degree for 40 to 45 minutes. Store in an airtight container. Makes 2 1/2
cups.
OVERNIGHT MERINGUES
2 egg whites
1/2 cup sugar
1 cup semisweet chocolate morsels
Beat egg whites (at room temperature) until foamy. Gradually add sugar, 1 tablespoon at a
time, beating until stiff peaks form. Add flavorings; mix well. Fold in pecans and chocolate
morsels. Drop by heaping teaspoonfuls onto aluminum foil-lined cookie sheets. Place in a
350 degree oven; immediately turn oven off. (Do not open oven) Store in an airtight
container. Makes 5 dozen.
CHRISTMAS 1964
173
PECAN POPOVERS
2 tablespoons honey
4 large eggs
2 cups milk
1/2 teaspoon salt
Stir together 1/2 cup butter and honey; cover and chill until ready to serve. Whisk together
eggs, milk, and melted butter in a large bowl; add flour and salt, stirring until smooth. Stir in
pecans. Spoon batter into 12 (6-ounce) greased custard cups, filling half full; place on a
baking sheet. Bake at 400 degrees for 40 minute or until firm. Immediately prick popovers
with a fork to release steam. Serve immediately with honey butter. Makes 8 popovers.
ORANGE-PECAN BISCOTTI
4 large eggs
1 cup sugar
1 1/2 tablespoons grated orange rind
2 tablespoons vegetable oil
Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add
orange rind, oil, and extracts, beating until blended. Combine flour and baking powder; add
to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
Divide dough in half; shape each portion into an 8 x 5 inch log on lightly greased baking
sheet. Bake at 325 degrees for 25 minutes or until firm. Cool on baking sheet 5 minutes.
Remove to wire racks to cool. Cut each log diagonally into 1/2 inch slices with a serrated
knife. Place on greased baking sheets. Bake at 325 degrees for 15 minutes. Turn cookies
over, and bake for 15 more minutes. Remove cookies to wire racks to cool. Makes 2 dozen.
174
CORNISH HENS WITH SPICY
PECAN-CORNBREAD STUFFING
Spicy Pecan Cornbread Stuffing
8 (1 to 1 1/2 pound) Cornish hens
Melted butter or margarine
Spoon about 1 cup Spicy Pecan-Cornbread Stuffing into each hen; close opening with
skews. Place hens, breast side up, in a roasting pan. Brush with butter. Bake, covered at 450
degrees for 5 minute. Reduce heat to 350 degrees and bake 50 more minutes or until a meat
thermometer inserted in stuffing registers 165 degrees. Remove skewers, and serve. Make 8
servings.
Spicy Pecan-Cornbread Stuffing:
10 bacon slices
1 1/3 cups yellow cornmeal
1/13 cups all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 to 2 cups chicken broth
2 large eggs
1 1/2 cups Spicy Pecans (see recipe for Spicy Pecans II)
1 large onion, diced
2 tablespoons, vegetable oil
3 celery ribs, diced
1 red bell pepper, chopped
3/4 cup diced mushrooms
2 teaspoons dried thyme
2 teaspoons dried sage
3 to 4 large eggs, lightly beaten
Cook bacon in a 9-inch cast-iron skillet until crisp; remove bacon, and drain on paper
towels, reserving 2 tablespoons drippings in skillet. Keep skillet warm. Crumble bacon, and
set aside. Combine cornmeal and next 5 ingredients in a large bowl. Whisk together broth,
2 eggs, and butter; add to dry ingredients, stirring just until moistened. Pour mixture into
hot skillet with drippings. Bake at 400 degrees for 25 minutes or until golden around edges.
Crumble cornbread onto a baking sheet; reduce oven temperature to 350 degrees, and bake,
stirring occasionally, 25 minutes or until lightly toasted. Transfer cornbread to a large bowl,
and stir in crumbled bacon and Spiced Pecans. Saut diced onion in hot oil in a large skillet
over medium-high heat 5 minutes or until tender. Add diced celery, chopped bell pepper,
and diced mushrooms and cook 3 minutes; stir in thyme and sage. Stir vegetable mixture
into cornbread mixture; stir in lightly beaten eggs. Makes 8 cups.
175
SPICY PECANS II
2 tablespoons orange juice concentrate
1 1/2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 teaspoon chill powder
1/4 teaspoon pepper
1 1/2 cups coarsely chopped pecans
Cook first 6 ingredients in a skillet over medium-high heat, stirring until brown sugar
dissolves. Remove from heat, and stir in pecans. Transfer to a lightly greased baking sheet.
Bake at 350 degrees for 8 minutes or until toasted. Cool and store in an airtight container.
Makes 1 1/2 cups.
TOPSY-TURVEY APPLE COFFEE CAKE
3/4 cup butter or margarine, divided
1/3 cup brown sugar
1 teaspoon cinnamon
2 cups sliced apples
1 cup sour cream
2 eggs
1 1/2 cups flour
1 cup sugar
Melt 1/4 cup butter in 8-inch square baking dish; blend in brown sugar and cinnamon.
Sprinkle pecans over brown sugar; place apple slices in single layer over nuts. Stir baking
soda into sour cream and allow to stand 10 minutes. Cream remaining 1/2 cup butter; add
eggs and beat thoroughly. Stir flour, sugar and baking powder together. Add dry ingredients
and sour cream alternately to creamed mixture, beginning and ending with dry ingredients.
Pour over apples; bake at 350 degrees 45 to 50 minutes or until toothpick inserted in center
comes out clean. Cool in dish 10 minutes; invert onto serving dish. Makes one single layer
cake.
176

LEMON POPPYSEED CAKES
1 (18.25-ounce) package lemon cake mix without pudding
1 (3.4-ounce) package lemon instant pudding mix
1 cup water
4 large eggs
1 tablespoon poppy seeds
2 tablespoons sugar
1/2 cup lemon juice
Combine first 5 ingredients in a large bowl; beat at medium speed with an electric mixer until
blended. Stir in pecans and poppy seeds. Pour batter into three 8 x 3 1/4 x 2 1/2 inch
greased aluminum loaf pans. Bake at 325 degrees for 40 minutes or until a wooden pick
inserted in center comes out clean, shielding with aluminum foil after 30 minutes. Cool in
pans 10 minutes on wire racks.
ORANGE BREAD
3/4 cup sugar
1 tablespoon grated orange rind
2 (11 oz) cans refrigerated buttermilk biscuits
1 (3 oz) package cream cheese, cut into 20 squares
1 cup sifted powdered sugar
Combine sugar, pecans, and orange rind in a small bowl. Separate each biscuit; place a
cream cheese square in center of one half; and top with remaining half, pinching sides
together. Dip in butter and dredge in sugar mixture. Stand each biscuit on edge in a lightly
greased 12-cup bundt pan, spacing evenly. Drizzle with remaining butter, and sprinkle with
remaining sugar mixture. Bake at 350 degrees for 45 minutes or until golden brown.
Immediately invert onto a wire rack. Combine powdered sugar and orange juice. Spoon
over warm bread. Serve immediately. Makes one 10-inch coffee cake.
177
GERMAN NUT BALLS
1 cup sweet butter
2 cups ground almonds
1 vanilla bean, ground
1/2 teaspoon salt
1 egg beaten
Glazed red cherries, halved
Preheat oven to 350 degrees. Thoroughly grease cookie sheets. Cream butter, adding
powdered sugar, almonds, and vanilla bean. Add flour and salt. Roll teaspoonfuls of dough
into 1 inch balls. Dip in the egg and then in the pecans. Press cherry halves onto the center
of each cookie. Place on cookie sheets and bake for about 25 minutes. You can put these in
paper candy cups before serving.
CHOCOLATE PECAN BALLS
1 1/4 cups sweet butter
1/2 cup cocoa
1 teaspoon vanilla
Cream butter and sugar. Add cocoa, flour, vanilla, and pecans. Refrigerate for about 1 hour
for easier handling. Preheat oven to 350 degrees. Grease a baking sheet. Punch off pieces of
dough the size of marbles. Bake for 30 minutes. Remove from oven and let cool.
Frosting:
2 cups powdered sugar
1/4 cup cocoa
4 tablespoons brewed coffee
2 tablespoons sweet butter
1 teaspoon light corn syrup
1 teaspoon vanilla
Beat all ingredients until smooth and frost the pecan balls.
178
CHOCOLATE PECAN PUFFS
4 egg whites
1 teaspoon vinegar
1/4 teaspoon salt
1 cup sugar
2 cups semisweet chocolate bits, melted
1 teaspoon vanilla
Preheat oven to 350 degrees. Thoroughly grease cookie sheets. In a large bowl, beat egg
whites until foamy. Add vinegar and salt. Continue beating until the whites are stiff, then
very gradually add the sugar and keep beating until very stiff. Fold in the melted chocolate,
vanilla, and pecans. Drop by teaspoonfuls onto cookie sheet and bake for about 10 minutes.
MOCHA PECAN COOKIES
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons instant coffee
1 cup sweet butter
Preheat oven to 300 degrees. Grease a cookie sheet. Sift flour, sugar, salt and instant coffee.
Cut in the butter until bits are the size of peas. Press dough together. Pinch off small pieces,
shape into balls about the size of large marbles and roll in chopped nuts. Place the dough
balls 2 inches apart on cookie sheets and flatten with a glass dipped in granulated sugar.
Bake for about 20 minutes or until edges are lightly browned. Cool thoroughly before
storing.
Students Honor Professor Smith
179
CRISP PECAN LATHKE
1 cup melted sweet butter
2 cups finely chopped pecans
3 teaspoons vanilla
Preheat oven to 350 degrees. Thoroughly grease cookie sheet. In a 2-quart saucepan,
combine sugar, butter, and corn syrup. Cook over high heat, stirring constantly, until mixture
comes to a boil. Remove from heat and stir in flour and pecans until blended. Mix in the
vanilla. Drop batter by level teaspoonfuls about 3 inches apart onto cookie sheets, and bake
for about 8 minutes, or until cookies are a rich golden brown. Cool about 1 minute, remove
from pan, and cool on racks. Keep best in a covered can. If you like, when you take these
pecan lathkes from the oven, wait a minute and lay each over the back of a cup until cooked
Remove and you can use them as containers for ice cream or other desserts.
SOCIAL CLUBS ON CAMPUS
PECAN LOGS
1/2 pound sweet butter
1/2 teaspoon salt
1 teaspoon vanilla
Preheat oven to 325 degrees. Thoroughly grease a baking sheet. Cream butter. Add sugar,
pecans, salt, flour, and vanilla. Taking a teaspoonful at a time, form small balls and roll these
between your hands into 2-inch logs. Place on baking sheet and bake for about 20 minute,
or until just lightly golden. When cooked, sprinkle with powdered sugar.
180
PECAN LEMON PIE
1 9-inch unbaked pie crust
Basic Cream Filling:
2 tablespoons sweet butter
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
2 cups heavy cream
grated rind of 2 lemons
2 teaspoons lemon juice
Prepare pie crust and basic cream filling. Preheat oven to 400 degrees. Beat butter and
brown sugar until smooth with an electric mixer. Add egg, corn syrup, vanilla, lemon rind,
and salt. Beat until well blended. Mix in the chopped pecans and dates. Pour mixture into
pie shell. Bake for 25 minutes, or until filling is firm. Cool. Whip cream and add 1 cup to
basic cream filling along with grated rind and lemon juice. Pour over the baked pecan filling
and pipe the remaining cup of sweetened whipped cream over the top with a pastry tube.
Basic Cream Filling For Cream Pies:
2 cups heavy or light cream
6 egg yolks
1 cup sugar
1/2 teaspoon salt
Put all ingredients in top of double boiler. Mix and cook until thick. Flavor according to the
kind of pie you are making.
181

STICKY BUN TOAST TOPPER
1 tablespoon light corn syrup
4 white bread slices, toasted
Combine first 4 ingredients in a 1 cup glass measuring cup. Microwave at HIGH 1 minute;
stir and spread evenly over toast slices. Sprinkle with pecans. Makes 4 servings.
INTERNATIONAL FORUM
RUSSIA
STRAWBERRY-BANANA SALAD
3 oz. packages strawberry flavored gelatin
1 cup boiling water
1 10 oz. package frozen strawberries, thawed and undrained
1 15 1/4 oz. can crushed pineapple, undrained
3 bananas, sliced
2 cups commercial sour cream, divided
1/2 pecans, chopped
Dissolve gelatin in boiling water, stir in fruit. Pour half of mixture into an 8-inch pan or
dish, and refrigerate until firm. Keep remaining at room temperature. Spread congealed
gelatin with 1 cup sour cream. Spoon remaining gelatin over sour cream, and refrigerate
until firm. Top with remaining sour cream, spreading evenly, sprinkle with pecans. Makes 8
to 10 servings.
182
WATER TOWER AT RICHARD BLAND COLLEGE
BONANZA MUFFINS
1 cup flour
1 cup whole-wheat flour
2/3 cup nonfat dry milk powder
1/3 cup wheat germ
1/2 teaspoon salt
1/2 cup raisins
1/4 cup chopped walnuts
1/2 cup molasses
1/2 cup orange juice, at room temperature
2 medium bananas, mashed
1/3 cup chopped dried apricots
Preheat oven to 350 degrees. Grease muffin cups or line with papers. In a large bowl,
combine flours, dry milk, sugar, wheat germ, baking powder, salt, baking soda, raisins, and
nuts; blend thoroughly with a fork. Place eggs in a blender; blend until foamy, Add oil,
molasses, orange juice, and bananas; blend after each addition. Add apricots; blend to chop
coarsely.
These muffins contain every ingredient but the kitchen sink. In place of the bananas, you
can substitute chopped apples, grated carrot, applesauce, peaches, or pears. Makes about
two dozen muffins.
183

MARKET SQUARES
Filling:
1 packages (12 oz.) pitted prunes, chopped (2 cups cooked, pitted prunes)
1 1/2 cup water
1/4 cup packed dark brown sugar
1/4 cup whole wheat flour
1 teaspoon lemon juice
1/2 teaspoon ground ginger
Crust:
1 1/2 cup whole wheat flour
1 1/2 cup quick oats, uncooked
2/3 cups dark brown sugar, packed
3/4 teaspoon salt
Filling:
In medium-size saucepan combine prunes and water. Cover and simmer 15 minutes. Beat
in sugar, flour, lemon juice, and ginger. Let cool.
Crust and assembly:
Grease a 9 x 13 x 3-inch pan. In a large bowl combine flour, oats, sugar, pecans, and salt.
Sir in butter or margarine. Reserving 1 cup for top, pat remaining crumbs into pan. Spread
prune filling to within 1/2 inch of edges. Sprinkle with reserved crumbs. Bake 25-30
minutes at 350 degrees or until edges are brown. Cool on a wire rack.
GREEK GODDESS HEBE GRACES
THE PRESIDENTS HOUSE
184

The following recipes are from Monumental Favorites, recipes compiled by Regency
Square, our merchants, customers, and friends. Richmond chefs and restaurateurs,
Richmond celebrities. The friends and families of The Virginia Breast Cancer Foundation
Regency Square is proud to support The Virginia Breast Cancer Foundation and its ongoing
research into the causes, prevention, detection, treatment, and cure for Breast Cancer and to
improve the quality of life for patients and their families. (Preface) Please contact Joy
Galloni, Virginia Breast Cancer Foundation Board Member, at jgalloni@rbc.edu (804-862
6228) for copies of the recipe collection. Only $5.00!
APRICOT PECAN PULL-APART
1/2 cup chopped dried apricots
1/2 cup sour cream
1 teaspoon maple flavor
2 (12 oz) cans refrigerated buttermilk flaky biscuits.
Preheat oven to 350 degrees. Grease a 12-cup Bundt pan or a one piece 10 inch tube pan.
Set aide. In a large bowl, combine pecans, brown sugar, apricots, melted butter and sour
cream. Add maple flavoring. Mix well. Separate dough into 10 biscuits. Cut each biscuit
into 4 pieces; place in bowl with pecan mixture. Toss gently to coat. Spoon biscuit mixture
into greased pan. Bake in preheated oven until deep golden brown, 30-40 minutes.
Immediately invert onto serving plate; cool 10 minutes. Serve warm.
GARLIC CHEESE BALL
8 oz. cream cheese
8 oz. Velveeta cheese
8 oz. sharp Cheddar cheese
1 tablespoon garlic salt
Chopped pecans
Shred Velveeta and Cheddar cheeses. Blend with cream cheese and garlic salt. Form into 1
large ball or 3 logs. Roll in chopped pecans, wrap tightly and chill or freeze as desired. Serve
with Triscuits.
185

CHEESE BALL
8 oz. garlic cheese
10 oz. sharp Cheddar cheese
6 oz. pimento cream
1 teaspoon red pepper
2 teaspoons finely chopped onion
2 teaspoons finely chopped green pepper
1 teaspoons Worcestershire sauce
Let all ingredients stand at room temperature until softened. Mix all together, except pecans.
Roll and shape into balls. Roll the ball in pecans until covered. This makes 2 large cheese
balls and will freeze well.
CONNIES CINNAMON ROLLS
Mix together well:
1 box white or yellow cake mix
5 cups flour
2 packages dry yeast
Filling:
1 and 1/2 sticks butter
1 cup brown sugar
1 cup white sugar
1 cup chopped nuts pecans
4-5 teaspoons cinnamon
Raisins if desired
Add:
2 and 1/2 cups hot water (not too hot or it will scorch the yeast)
Mix well. If too sticky, add 1/2 cup or more flour. Let rise 1 hour, or until double in size.
Place on floured board and knead a little. Cut dough in half. Roll out each half and spread
with filling. Roll up and cut into 12 rolls. Spray a 9 x 13 inch pan with Pam. Put rolls in
pan and let rise again for 1/2 hour. Bake at 350 degrees for 20-30 minutes. Cool 5 minutes
and glaze if so desired. These freeze great!
186
NUTTY BANANA BREAD
1 cup sugar
2 eggs
1 and 1/2 cup all-purpose flour
1 teaspoon salt
1 cup bananas (mashed), extremely ripe
3/4 cup pecans
Cream butter, sugar and vanilla together. Add eggs, one at a time. In another bowl, sift dry
ingredients. Add to cream mixture. Fold in bananas and nuts. Grease and flour loaf pan,.
Add batter. Bake 1 hour at 350 degrees. Cool on rack. Great toasted with butter or vanilla
ice cream.
STICKY BUNS
(Must be made the night before.)
2 loaves frozen bread dough
1 stick butter, melted
1 large package vanilla pudding (not instant)
2 tablespoons milk
1 teaspoon cinnamon
1 cup brown sugar
1 cup chopped walnuts (substitute pecans!)
Grease a 9 x 13 inch pan. Sprinkle with nuts. Pull thawed bread dough into walnut-sized
pieces. Fill pan in a single layer. Heat together other ingredients and pour over dough. Let
rise in refrigerator overnight. Bake at 350 degrees for 30 minutes. Invert immediately to
serve.
187
BANANA NUT BREAD II
2 ripe bananas, mashed
1 cup sugar
3/4 cup milk
1 cup pecans or walnuts, chopped
1 egg
3 cups plain flour
1 teaspoon salt
Cream shortening and sugar together; beat in egg. Add bananas and milk; mix well. Sift
flour, baking powder and salt together. Add to banana mixture. Stir until mixed well. Stir in
nuts. Pour into loaf pan and let stand 20 minutes. Bake in preheated oven at 350 degrees
for 1 hour and 15 minutes.
PISTACHIO SALAD
1 (20 oz.) can crushed pineapple, undrained
1 package pistachio instant pudding (green)
1/2 cup miniature marshmallows
1 (8 oz.) container frozen whipped topping
Mix first 4 ingredients together well. Blend in topping. Pour into serving dish and chill until
firm.
CARROT SALAD
1 (3 oz.) package orange-flavored gelatin
2 cups grated carrots
1 (8 oz.) can crushed pineapple, drained
Dissolve gelatin in boiling water until thickened. Stir in remaining ingredients. Pour into a
lightly greased 1 quart mold or individual molds. Chill until firm. Yield: 6 servings.
188
RANDYS CRANBERRY SALAD
1 pound cranberries, chopped
1 cup sugar
1 pint whipped cream
10 1/2 oz. package small marshmallows
1 cup chopped nuts - pecans
1 small can crushed pineapple, drained
Pick out bad cranberries, rinse, then chop. Add 1 cup sugar to chopped cranberries and mix.
Refrigerate whip cream to stiff peak. Fold in marshmallows and refrigerate for 2 hours.
After 2 hours, fold cranberries, pecans and crushed pineapple into marshmallow/cream
mixture. Put in container and keep refrigerated.
BLONDIES
1/2 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1/2 cup pecans
Combine butter and brown sugar in a large mixing bowl. Cream together. Add egg and
vanilla, mixing well. Sift together flour, baking soda and salt in a small bowl. Gradually add
this dry mixture to the creamed mixture. Stir in pecans. Spread in a greased 9 x 9 inch pan.
Bake at 350 degrees for 25 minutes. Cool and cut into 1 1/2 inch squares. Yields: 3 dozen.
POSSUM PIE
30 Ritz crackers
3 egg whites
2 small Cool Whip
1 cup sugar
1 teaspoon vanilla
1 cup coconut
Beat egg whites stiff. Add vanilla and sugar. Continue beating until very stiff. Add well-
crushed crackers and pecans, folding in with spatula. Put in greased pie pan. Bake in 325
degree oven for 25 minutes. Cool completely. Top with Cool Whip and sprinkle with
coconut. Refrigerate.
189
MORTONS TEA ROOM PECAN PIE
1 pound light brown sugar
3 tablespoons granulated sugar
5 large eggs
2 tablespoons light corn syrup
2 tablespoons imitation vanilla
1 (9 inch) frozen deep dish pie shell, slightly thawed
1/2 cup pecan halves or chopped pecans, toasted
In a metal mixing bowl, stir together sugars and cornstarch. With an electric beater,
thoroughly mix in eggs. Add corn syrup and beat well. Scrape down sides and bottom of
bowl. Beat in vanilla and margarine. Preheat oven to 400 degrees. Meanwhile, place bowl
of pie filling over simmering water. Stir occasionally. (The longer filling heats, the less time
it takes to bake.) Prick bottom and sides of partially thawed pie shell with tines of fork.
Place in preheated oven and bake until shell turns pale golden, 8-10 minutes. Reduce oven
temperature to 350 degrees. Pour filling into partially baked shell. Sprinkle pecans on top.
Bake, rotating if needed for even browning, just until set, about 30 minutes. (From
Richmond Times-Dispatch Recipe Box).
CHOCOLATE PECAN PIE
2 sticks butter
2 (1 oz.) Bakers semi-sweet chocolate squares
2 cups sugar
4 eggs
1 teaspoon vanilla
2 pie crusts
Melt butter and chocolate over low heat. Blend sugar and eggs in separate bowl. Slowly add
cooled chocolate to eggs. Add milk, vanilla and nuts. Mix and bake at 350 degrees for 30-40
minutes.
190
JAPANESE FRUIT PIE
2 eggs
1/2 cup raisins
1/2 cup pecans
1/2 cup coconut
1 cup sugar
1 stick margarine
1 teaspoon vinegar
1 unbaked pie crust
Combine all ingredients in a large bowl and mix well. Pour into unbaked pie crust. Bake 30
minutes at 350 degrees.
Virginia Breast Cancer Foundation
NUTTY TRIPLE CHOCOLATE COOKIES
8 oz. semi-sweet chocolate
3 oz. bittersweet chocolate
1/3 cup flour
1/4 teaspoon salt
3 eggs
1 cup sugar
1 and 1/2 cups semi-sweet chocolate chips
1 cup coarsely chopped pecans
1 cup coarsely chopped walnuts
Preheat oven to 350 degrees. In medium pan over low heat, melt semi-sweet chocolate and
bittersweet chocolate with butter until smooth. Set aside and cool. In small bowl, sift
together flour, baking powder and salt. In a large mixing bowl, beat eggs, sugar and vanilla
until fluffy. Add the chocolate and then add the flour mixture; beat until well blended. Stir
in chocolate chips and nuts. On a lightly greased cookie sheet, drop by tablespoons. Bake
for 10-12 minutes. (Richmond Times-Dispatch Recipe Box)
191

CHOCOLATE SYRUP CAKE
Cake:
1 stick margarine
1 cup sugar
4 eggs, beaten
1 can (16 ox.) chocolate syrup
1 teaspoon vanilla
1 cup self-rising flour
Icing:
1 cup sugar
1 stick margarine
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla
1/3 cup milk
Cake: Cream margarine and sugar. Add eggs. Add flour and then add syrup, vanilla and
nuts. Beat well. Bake in a 9 x 12 inch greased pan. Bake at 350 degrees for 30-40 minutes.
Icing: Bring sugar, butter and milk to a rolling boil and cook 2 minutes. Remove from
heat. Add chocolate chips and vanilla. Beat and pour over warm cake.
PUMPKIN PIE CAKE
1 large can pumpkin (29 oz.)
3 eggs, beaten
1 large can evaporated milk
1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1 cup sugar
1 cake mix (butter recipe yellow)
1 stick butter or margarine, melted
1/2-1 cup chopped nuts-pecans
Mix all ingredients through sugar well, pour into greased 9 x 13 inch pan. Sprinkle with dry
cake mix; drizzle melted butter or margarine over cake mix. Bake at 350 degrees for 30
minutes. Without removing cake from oven rack, quickly sprinkle top with chopped pecans.
Bake another 15-20 minutes until it tests done. Great with Cool Whip, wonderful hot or
cold!
192
7 LAYER COOKIES
1/2 stick margarine
1 can flaked coconut
1 (6 oz.) package chocolate chips
1 (6 oz.) package butterscotch chips
Melt margarine in a 9 x 12 inch baking pan. Add other ingredients as listed in layers. Bake
at 325 degrees for 30 minutes. Let cool in pan and cut into squares.
PROMISE OF CHOCOLATE CHIP COOKIES
1 cup butter, room temperature
1 cup dark brown sugar
2 eggs, room temperature
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon lemon juice
1 tablespoon honey
2 1/2 cups oatmeal
2 cups flour
1/2 teaspoon salt
1 teaspoon chocolate chips
10 Dove Milk Chocolate Promises, finely grated
Cream together the butter and sugars until light and fluffy. Add in the eggs, vanilla,
cinnamon, lemon juice and honey. Set aside. In a blender or food processor process the
oatmeal into a fine powder. Add in the flour, salt, baking powder and baking soda. Blend
together briefly then stir into the butter and sugar mixture. Fold in the chocolate chips,
pecans and grated Dove milk chocolate promises. Shape dough into golf-ball size balls and
drop onto graded cookie sheets 2 inches apart. Bake in a preheated 350 degree oven for 14
16 minutes. Let set 1 minute then remove from cookie sheets to baking racks to finish
cooling. Yield: 6 dozen cookies. (Rolling Pin Kitchen Emporium)
193
SOCK IT TO ME CAKE
1 Package Duncan Hines butter recipe golden cake mix
1 8 oz. dairy sour cream
1/2 cup Crisco oil
1/4 cup sugar
1/4 cup water
4 eggs
1 cup confectioners sugar
2 tablespoon milk
Preheat oven to 375 degrees. In large bowl, blend cake mix, sour cream, oil and 1/4 cup
sugar, water and eggs. Beat at high speed for 2 minutes. Pour 2/3 batter in greased and
floured 10 inch tube pan. Combine cinnamon, pecans and brown sugar. Sprinkle over 2/3
batter mixture then our remaining 1/3 batter mixture on top. Bake at 375 degrees for 45-55
minutes or until cake springs back when touched lightly. Cool right side up for about 25
minutes, then remove from pan. Glaze. Blend 1 cup confectioners sugar and 2 tablespoons
milk. Drizzle over cake.
BANANA SPLIT CAKE
Crust:
2 cups graham cracker crumbs
1 stick butter, melted
Mix together and spread along bottom of large rectangular glass dish.
Filling:
1 stick butter (margarine) 2 eggs
Beat the above ingredients for 10 minutes.
Spread filling on crust:
4-7 bananas, slice on top of filling
1 can crushed pineapple spread on top of bananas
1/2 cup chopped pecans, spread on top of pineapple
1 large container Cool Whip spread on top of pecans
1/2 cup chopped pecans on top of Cool Whip
Cherries (if desired)
194
SWEET POTATO CASSEROLE III
3 cups sweet potatoes, beaten up
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla
1/2 teaspoon salt
Topping:
1/2 stick melted butter
1/2 cup brown sugar
1/2 cup flour
a pinch of baking powder
Mix together first ingredients and beat well with electric mixer. Place in 9 x 13 inch dish.
Mix together in separate dish topping mixture and place on top of casserole. Bake at 350
degrees for 30 minutes.
SIMPLE SOUR CREAM COFFEE CAKE
1 package Duncan Hines butter cake mix
8 oz. sour cream
1 stick butter or margarine
4 eggs
Filling:
Mix together:
1/3 cup sugar
1/2 cup pecans finely chopped
Beat cake, sour cream, softened butter and eggs together at high for 2 minutes. Pour 2/3 of
mixture into greased and floured tube pan. Sprinkle around 1/2 filling, using a knife to cut it
into batter slightly. Add remaining batter. Top with rest of filling, again cutting in with a
knife to moisten most of the filling. Bake at 375 degrees for 45-55 minutes, until cake tester
is clean.
195
FONDANT-STUFFED DATES
4 1/2 cups confectioner's sugar
2/3 cup condensed milk, sweetened
1 teaspoon coconut or orange extract
1/4 teaspoon salt
4 dozen pitted dates
food coloring
granulated sugar
Blend sugar, milk and flavorings. Knead fondant until very smooth and creamy. Add finely
chopped pecans. Divide mixture into 3 separate bowls and tint one pale green, one pink and
leave the other white. Cover bowls with damp cloth and refrigerate overnight. Fill each date
with fondant and roll in granulated sugar.
MUSHROOM PECAN RICE
1 cup uncooked rice
1/2 teaspoon nutmeg
1 can mushroom soup
1 can (small) mushroom stems and pieces
3 oz pecan or almond pieces
1/2 cup butter -- melted
Cook rice, rinse, and season with nutmeg. In a well-greased casserole, layer rice, undiluted
mushroom soup, mushrooms, and nuts. Repeat layers, ending with nuts on top. Pour melted
butter over all. Bake for 20 minutes at 350 degrees. Serves 6 to 8.
196
PECAN CAKE
1 1/3 sticks butter
2 1/4 cups sugar
6 eggs -- beaten separately
4 cups sifted flour
2 teaspoons nutmeg
4 cups pecans -- broken
4 1/2 cups raisins
1/2 cup whiskey
Cream butter; add sugar and egg yolks. Coat nuts and raisins with part of sifted flour and
nutmeg. Alternately add rest of flour with whiskey and egg whites to butter mixture. Add
nuts and raisins. Bake in fruit cake or Bundt pan 2 hours at 275 degrees.
TUNA PECAN BALL
1 8 oz pkg cream cheese -- softened
1 7 oz can solid white tuna -- drained and flaked
3 tablespoons diced green pepper
3 tablespoons diced onion
3 tablespoons diced celery
5 olives, pimiento stuffed -- diced
2 teaspoons prepared horseradish
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
Combine all ingredients except pecans; stir well. Shape mixture into a ball; cover and chill at
least 1 hour. Roll in pecans; cover and chill. Serve ball with assorted crackers. Makes 2 cups.
197
Our thanks to the NORTH CAROLINA DEPARTMENT OF
AGRICULTURE & CONSUMER SERVICES for giving permission
to use their recipes and their Facts about Delicious North
Carolina Pecans!
Please visit their website for additional pecan information: http://www.ncagr.com.
General Information:
Pecans and other nuts appear in the meat/protein section of the USDA food
pyramid.
Pecans are highly flavored and are preferred by many chefs over all of the nuts.
Pecans can be incorporated into a well-balanced diet as a good source of oleic acid,
Vitamin B, Thiamin, magnesium, protein and fiber.
Like most nuts, pecans contain fat. Most of the fat is unsaturated, the good
type, which may help to lower LDL cholesterol levels in the blood.
Production in North Carolina:
In an average year North Carolina ranks in the top 10 in the production of new
and improved varieties of pecans.
Approximately 5 million pounds are produced in North Carolina annually.
Georgia is the leading state in pecan productions.
North Carolinas major pecan producing region is located in Southeastern North
Carolina, but highly suitable soils and climate are found in the Piedmont and the
Sandhills regions of North Carolina.
History:
The pecan is native to the Mississippi River valley and was a part of the Native
American diet prior to the region being settled in the 1700s.
Botanically, the pecan is considered a member of the Hickory family.
The first grated pecan tree was accomplished by a Louisiana slave in 1846. Over
200 new and improved varieties exist today.
The very popular variety, Cape Fear, was developed in Willard, N.C. located in
Duplin County, in 1945.
Pecans were chosen as a part of the astronauts diet on the Apollo 13 moon
mission.
198
HOPPI N J OHN SALAD WI TH TOASTED PECANS
4 cups thawed frozen black-eyed peas or drained canned black-eyed peas
2 teaspoons olive oil, or pecan oil
1 sweet yellow or red onion, finely chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 14-ounce can tomatoes, drained and chopped
3 cloves garlic, minced
1 cup long-grain white rice
2 cups defatted reduced-sodium chicken stock
1 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper
3/4 cup chopped green onions
1/2 cup chopped toasted pecans
Freshly ground black pepper to taste
Drain peas well and set aside. In a large wide saucepan, heat oil over medium
heat. Add onions, peppers; stir and cook until softened., about 5 minutes. Add
tomatoes and garlic and cook, stirring, for 5 minutes. Add rice and stir for 1
minute to coat the grains. Pour in chicken stock and bring to a simmer. Add
salt, cayenne pepper and reserved black-eyed peas. Cover and simmer on low
heat for about 20 minutes, or until liquid has been absorbed. To serve, mound
on serving plates and shower with green onions, toasted pecans and black
pepper. Serve hot, warm or cold. Makes 6 servings.
Richard Bland College Library has 66,500 books and 25,000 eBooks.
199
PECAN COUSCOUS SALAD
1 and 1/2 cups reduced-sodium chicken stock
1 cup couscous (see note)
1/2 cup chopped toasted pecans
1/2 cup parsley
6 tablespoon minced fresh oregano
slat and freshly ground black pepper to taste
2 large tomatoes, peeled, seeded and chopped (about 2 cups)
4 ounces feta cheese, crumble
Brings chicken stock to a boil in saucepan. Place couscous in large mixing bowl
and stir boiling stock over. Stir and let rest about 15-20 minutes, or until all the
stock has been absorbed. Fluff with a fork. Fold in toasted pecans and set
aside. Meanwhile, place parsley, oil, lemon juicer, oregano and salt and pepper
in a small mixing bowl and whisk together. Add tomatoes and crumbed feta
cheese. Pour dressing mixture over couscous, stirring to combine. Taste and
adjust seasoning. Chill 30 minutes prior to serving. Note: Couscous is
granulated, coarsely ground semolina flour. It is found in the nature foods
section of supermarkets. Makes 6 servings.
DR. MAZE WITH RBC FOUNDATION BOARD MEMBERS
Miss Anne Dobie Peebles and Peter Clements
200
BLACK BEAN, CORN, PECAN AND ORZO SALAD
8 ounces orzo (rice-shaped pasta)or macaroni
1/4 teaspoon salt
1 teaspoon olive oil
2 tablespoons freshly squeezed lime juice
Freshly ground black pepper to taste
1 cup cooked black beans (canned is fine), drained
1 cup cooked corn kernels
1 small red bell pepper, cored, seeded and cut into thin silvers
1 ripe tomato, peeled, seeded and chopped (or 1 cup prepared salsa)
2 green onion, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1/3 cup toasted pecan halves or chopped pecans
Bring a large pot of water to a boil. Add orzo and salt, stir and cook for about 5
minutes, or until orzo or macaroni test done. Drain, toss with teaspoon olive oil
and set aside. While pasta is cooking, whisk together lime juice, olive oil, cumin
and black pepper. Stir in black beans, corn, orzo, red bell pepper strips, tomato,
green onions, cilantro and parsley. Stir in toasted pecans. Taste salad and
adjust seasonings. Serve at room temperature or chill 30 minutes prior to
serving. Serve on lettuce leaves. Makes 4 servings.
MOTHER I N LAWS PECAN PI E
1 box light brown sugar
1 stick margarine, melted
2 tablespoons light corn syrup
1 tablespoons water
2 cups North Carolina pecans
1 frozen pie shells
Mix the first six ingredients together well. Pour into unbaked pie shells. Bake in
a preheated 325 degree oven for 40 minutes, or until set in the middle. This is
an easy recipe that makes an excellent pie.
201
SWEETPOTATO, WI LD RI CE AND PECAN SALAD
2 cups cubed sweetpotato (1 inch cubes)
1 tablespoon olive oil
1/4 teaspoon salt
1 clove garlic, minced
1 and 1/2 cups uncooked wild rice blend
1/2 cup shredded carrots
1/2 cup finely chopped celery
1/4 cup dried cranberries or raisins
1/4 cup finely chopped red or sweet yellow onion
1/4 cup white wine vinegar
1 teaspoon low-sodium soy sauce
1 teaspoon grated orange peel
1/2 teaspoon coarsely ground black pepper
Preheat oven to 375 degrees. Place sweet potato cubes onto a baking sheet and toss
with olive oil, salt and garlic. Roast 30-35 minutes, turning once with a spatula, or until
potatoes are cooked through and begin to brown. Remove from oven then set aside
(this can be done a day ahead). Place pecans in a foil pie pan and place in oven still
warm from the potatoes. Turn off heat and let pecans toast in turned-off oven about 15
minutes, until they turn golden brown and smell fragrant Remove from oven to cool.
Cook rice according to package directions, omitting salt and fat. Set aside to cool. In a
large mixing bowl, combine sweet potatoes, pecans, rice, carrots, celery, cranberries
and onion. Stir to mix well. Sprinkle vinegar, olive oil, soy sauce, orange peel and black
pepper over salad mixture and stir so that salad absorbs dressing. Serve at once, or
chill and serve later. Makes 8 servings. (Georgia Pecan Commission).
Ariel view of campus
202
PECAN BAVARI AN TORTE
Ingredients for Meringue:
6 egg whites
2 teaspoons vanilla
1/8 teaspoon salt
1/2 teaspoon cream of tartar
1 and 1/4 cup sugar
1 and 1/4 cup chopped North Carolina pecans
Beat egg whites, salt, vanilla, cream of tartar until foamy. Beat sugar in
gradually, until stiff and glossy. Fold in pecans. Spread into 4 equal circles
(about 9 inches) on greased wax-paper-lined cookie sheet. Bake at 275
degrees for 1 hour, turn off heat, leave in oven 2 hours longer. Cool and
remove waxed paper.
Ingredients for Filling:
2 cups heavy cream
3 tablespoons powdered sugar
3/4 cup chopped North Carolina pecans
1 ounce semisweet chocolate, grated
Whip cream with powdered sugar until stiff. Layer meringues with a light
spread of preserves, a sprinkle of grated chocolate, and top with whipped
cream. Refrigerate for several hours or overnight before serving. Serves
12 to 16.
GRADUATION 2000
203

SOUTHERN KI SSES
2 large egg whites, room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon pure vanilla extract
2/3 cup light brown sugar, firmly packed
1 cup chopped North Carolina pecans
Preheat oven to 300 degrees. On a cookie sheet, toast pecans and cool. Line a
cookie sheet with foil or baking parchment. In a bowl, beat egg whites and salt
on medium speed until frothy. Add the cream of tartar and vanilla. Continue
beating, gradually increasing speed, until soft peaks form. While beating at high
speed, gradually add sugar by the heaping teaspoons. Beat until all the sugar is
incorporated and the peaks hold their points when the beaters are lifted. Gently
fold in pecans. Either spoon into the foil-line cookie sheet, or fill a piping bag
(with a plain round tip)with the mixture and pipe into inch-high heaps. Bake 18
20 minutes. Without opening the door, turn oven off and leave the cookies in
the oven for 5-7 minutes. Baked kisses are lightly tanned and firm to the touch.
Cool pan on a wire rack, then slide the cookies off the pan with a spatula. Store
in an airtight container. If cookies get soggy, reheat for 10 minutes in a 300
degree oven.
NUTTY FUDGE
3 cups North Carolina pecans, coarsely chopped
3 stick butter
6 cups sugar
1 1/3 cup evaporated milk
2 jars marshmallow cream, 7 oz. size
2 teaspoons vanilla
1 cup creamy peanut butter
Mix butter, milk and sugar in heavy 5-quart saucepan. Bring to full boil on
medium heat, stirring constantly. Continue boiling for exactly 10 minutes on
medium heat or until candy reaches 234 degrees (soft ball stage), stirring
constantly to avoid scorching. Remove from heat. Gradually stir in marshmallow
cream, peanut butter and vanilla, stirring until creamy. Add North Carolina
pecans and mix well. Pour into jellyroll pan (approximately 12 x 15 x 1 inch) that
has been lightly buttered. Cool at room temperature. Cut into squares when cool.
Yields 6 pounds.
204

HONEY CRUNCH PECAN PI E
Ingredients for filling:
1 teaspoon vanilla
1/2 teaspoon salt
1 cup chopped North Carolina pecans
Ingredients for topping:
3 tablespoons honey
1 and cups North Carolina pecan halves
For filling, combine eggs, corn syrup, 1/4 cup brown sugar, granulated sugar, 2
tablespoons butter, vanilla and salt in large bowl. Stir in chopped North Carolina
pecans. Mix well. Spoon into unbaked pie crust. Bake at 350 degrees for 15
minutes. Cover edge with foil to prevent browning. Bake 20 minutes. Remove
from oven. Remove foil and save. For topping, combine 1/3 cup brown sugar, 3
tablespoons butter and honey in medium saucepan. Cook about 2 minutes or
until sugar dissolves. Add North Carolina pecan halves. Stir until coated.
Spoon over pie. Re-cover edge with foil. Bake 10 to 20 minutes or until topping
is bubbly and crust is golden brown. Cool to room temperature before serving.
Refrigerate leftover pie.
Ingredients for crust:
2 and 2/3 cups all purpose flour
1 teaspoon salt
3/4 cup Crisco shortening
Combine flour and salt in medium bowl. Cut in Crisco until all flour is blended to
form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly
with fork until dough will form a ball. Fold dough 1 inch larger than upside
down pie plate.
205

PRALI NE CHEESECAKE
3 eggs
1/3 cup finely chopped North Carolina pecans
1 cup whipping cream
3 Eight ounce packages cream cheese, softened
1/4 cup margarine
1 cup sugar
1/2 cup brown sugar, firmly packed
Candied pecans (recipe below)
Combine first 3 ingredients; stir well. Firmly press crumb mixture in bottom of a
9-inch spring form pan; set aside. Beat cream cheese at high speed of an
electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add
eggs and vanilla, beating just until blended. Stir in whipping cream. Pour batter
into prepared pan. Bake at 450 degrees for 10 minutes; reduce temperature to
175 degrees and bake for 1 hour or until center if almost set. Let cool in pan on
wire rack. Chill at least 8 hours. Combine 1/2 cup brown sugar and 1/4 cup
margarine in a saucepan. Cook over medium heat until butter melts and sugar
dissolve, stirring constantly. Spread topping over cheesecake. Arrange Candied
Pecans on top of cheesecake. Carefully remove sides of spring form pan. Yield:
12 servings.
CANDI ED PECANS
1 cup North Carolina pecan halves
Combine sugar and orange juice in a medium bowl; stir well. Add North Carolina
pecans; toss gently to coat. Spread pecans in a butter 15 x 10 x 1 jellyroll pan;
bake at 350 degrees for 10 to 12 minutes or until lightly browned, stirring
occasionally. Remove North Carolina pecans from pan and place on buttered
aluminum foil. Let cool completely; break pecans apart, if necessary. Yield: 1
cup.
206
CI NNAMON PECANS
Beat one egg white and one tablespoon of cold water together until frothy. Stir
1 pound of North Carolina pecans into mixture. In another bowl, mix 1 cup
sugar, 1 teaspoon salt and 1 tablespoon cinnamon. Stir pecans into the sugar
mixture until well coated. Spread on large cookie sheet and bake at 275 degrees
for 45 minutes. Stir every 15 minutes. ENJ OY!
BITS AND PIECES OF PECANS
LAST MINUTES RECIPES FROM FRIENDS
CHOCOLATE CHIP PIE MIX
1 cup sugar
1 (6 oz) package semisweet chocolate morsels
To make CHOCOLATE CHIP PIE, combine 1/2 cup melted butter, 2 large eggs and stir in
Chocolate Chip Pie Mix (above) until dry ingredients are moistened. Spoon mixture into a
9-inch pastry shell. Bake at 350 degrees for 35-40 minutes. Makes one 9-inch pie.
HOME-STYLE PECAN PIE
3/4 cup dark Karo syrup
1/2 cup sugar
2 large eggs, slightly beaten
1 teaspoon vanilla
1 9-inch unbaked pie shell
Combine the first six ingredients and pour into the pie shell. Bake at 350 degrees for 30 to
40 minutes (until the crust is nicely browned).
207
DELTA KAPPA GAMMAS OWN TEXAS PECAN PIE
1 cup dark Karo syrup
1/2 cup butter
1/2 cup sugar
3 eggs
1/2 or 1 cup whole or chopped pecans
Beat eggs until foamy. Add sugar, syrup, melted butter and vanilla. Beat until mixture
thickens. Add nut meats and pout into unbaked pie shell. Bake 10 minutes at 450 degrees.
Reduce heat to 325 degrees and bake until filling is firm (about 35 minutes).
Zeta Chapter provides a $500 yearly scholarship
to a Richard Bland College student
FANCY PECAN PIE
cup butter, melted
3 eggs, beaten
1 cup sugar
dash of salt
1 teaspoon vanilla
1 cup white Karo syrup
1 9-inch unbaked pie shell
Mix all ingredients well, adding pecans last. Pour into an unbaked pie shell and bake at 350
degrees for 30 minutes or until brown. The pecans will come to the top of the pie.
208
1964-RBC Library adds 333 books
QUICK PECAN COOKIES
1 egg white, beaten
1 cup brown sugar
2 cups flour
1 teaspoon vanilla
Beat egg white until stiff; add brown sugar, flour, vanilla and pecans. Drop on greased
cookie sheet by spoonfuls. Bake in preheated 350 degree oven for 10-12 minutes. Makes
about 3-1/2 dozen.
EQUIVALENTS
1 TEASPOOON- 1/3 TABLESPOON
1 1/2 TEASPOONS 1/2 TABLESPOON
3 TEASPOONS- 1 TABLESPOON
2 TABLESP0ONS 1/8 CUP
12 TABLESPOONS-3/4 CUP
16 TABLESPOONS 1 CUP (1/2 PINT)
32 TABLESPOONS 2 CUPS (1 PINT)
64 TABLESPOONS 4 CUPS (1 QUART)
2 CUPS-1 PINT
4 CUPS-1 QUART
4 QUARTS-1 GALLON
16 OUNCES-1 POUND
32 OUNCES-1 QUART
209
LOOKING BACK
PEACOCKS ON CAMPUS
Professor Paul Caruso
210
The librarians promoting Miss Firecracker Play at RBC
(Virginia, Anna, Pat)
Professor Paul Smith with Dr. Maze
211
RICHARD BLAND COLLEGE LIBRARY
212
FIRST GRADUATION-HUMANITIES BUILDING
RICHARD BLAND COLLEGE
~~40 YEARS~~
213
RECORD YOUR PECAN RECIPES OR YOUR
RBC MEMORIES HERE
```````
214

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