Recipes

• 2 sticks margarine or butter
• 5 eggs
• 6-8 ripe bananas
• 1 large can crushed pineapple (in own juice) drain and save juice
• 3 cups self-rising flour ( 2 cups in batter, 1 cup to roll dry fruit)
• 1 lb. dates chopped
• 1 lb. raisins
• 2 cups chopped pecans
• 1 tsp. nutmeg

Cream margarine, bananas and nutmeg. Add eggs on at a time.

Add flour alternately with pineapple juice.

Add pineapple. 

Dredge dates, raisins and pecans with one cup flour. Mix everything together.

Bake at 250*f for 2-2 1/2 hours.

Cool in pan for 10 minutes. 

Store in a tight container "to ripen" for 3 days.

Store in refrigerator after 5 days.

• 2 cups hot water
• 6 oz. cherry jello
• 1 can whole cranberry sauce
• 1 pint sour cream
• 1 tbs. lemon juice
• 1 cup chopped pecans

Dissolve jello in hot water.

Add lemon juice and cranberry sauce. Mix well.

Chill until thick.

Fold in sour cream and chopped pecans. Pour in oiled mold or dish.

• 1 stick of margarine
• 1/4 cup cocoa
• 1/3 cup buttermilk
• 1 lb. powered sugar
• 1 cup chopped nuts
• 1 tsp. vanilla 
• Dash of salt

Mix margarine, cocoa and buttermilk, bring to a boil.

Add sugar, pecans, salt and vanilla.

Stir and spread on cake or brownies.

• 1 box light brown sugar
• 2 sticks margarine 
• 1/2 tsp. cinnamon
• 3 cups cake flour
• 3 eggs
• 1 tsp. baking soda
• 7 cups chopped pecans
• 1 lb. candied cherries
• 1 lb. candied pineapple

Mix 1 cup flour, fruit and pecans with spatula.

Mix all other ingredients with mixer.

Fold in fruit and pecan mixture. 

Drop 1 tsp. of batter per cookie on greased cookie sheet. 

Bake at 300*f for 15-20 minutes.

This recipe makes a lot of cookies that also freeze well.

Total time - 30 - 35 minutes

Ingredients

1. 4 cups of shelled pecan halves
2. 1 stick of butter
3. Large frying pan
4. 15"x11" oven pan
5. Paper towels
6. Newspaper

Directions

1. Preheat oven to 300 degrees
2. Layer newspaper with paper towels on top on counter
3. Melt Butter in frying pan on low heat
4. Add pecans to melted butter and stir
5. Spread pecans in single layer on oven pan
6. Bake for 15 minutes then stir and coat with butter in pan
7. Bake additional 10 minutes, stir and coat again
8. Check/stir in 5 minute increments until pecans are golden and smell toasty
9.  Remove from oven and spread in single layer on paper towels
10. Sprinkle with salt and toss until salted to liking
11. Allow to cool and store in airtight container

 

2 shallow pie shells (Pet-Ritz)
3 large eggs
1½ cups light Karo syrup
½ cup sugar
2 T. plain flour
⅛ tsp. salt
2 T. melted butter, cooled
1 tsp. vanilla extract
2½ c. Lightly Toasted Pecans, chopped

1. Preheat oven to 325º
2. Remove pie shells from freezer, separate and allow to come to room temperature.
3. Beat eggs with mixer until frothy.
4. Add syrup and vanilla, beating until well mixed.
5. Add butter. Mixing until blended.
6. Stir together the flour, sugar, and salt, until lumps are removed.
7. Add to syrup mixture. Mix thoroughly.
8. Spread 1¼ cups of chopped nuts in each of the two pie shells.
9. Slowly pour syrup mixture over the nuts, dividing equally.
10.Bake for 45 minutes or until golden brown. Be careful not to over bake.
11.Cool completely before slicing. Cover and refrigerate to store.