Favorites from Frances:
Pecan Roll-Ups
Shuh Cake
Coconut Pecan Cake
Fudge Pecan Pie
Pecan Pound Cake
Plus, ...
Spiced Pecans
Fall Fruit Salad
Easy Fudge
Quick Flavored Caramelized Pecans!
Add 1/2 tsp. of your favorite flavoring to 2 Tblsp. corn syrup (for maple flavored, just use maple syrup) and microwave to boiling. Pour over 1/2 cup pecan halves & stir until coated. Cool and serve over salads, meats, & more!
Tell Us How You Like to Use Pecans!
Add Pecans ...America's Natural Nut... To Any Recipe!
Add the nutty rich taste of fresh pecans to vegetable and fruit dishes; ice-cream, cobblers, cookies, or pastries; waffles, cereals, or breads; or baked meats and casseroles! Pecans are #1 for adding just the right texture, flavor, and nutrition to your favorite dish.
Flavor Tips!
Maintaining the fresh flavor of your farm harvested pecans is easy! If properly handled and stored, fresh pecans can be enjoyed for many months after harvest. If improperly stored, pecan meats can darken in color and lose their fresh flavor. You can keep your Hauani Creek Ranch fresh pecans at peak flavor by storing at 0o F for up to two or more years. The color will remain golden and the taste will be fresh and vibrant. Wise pecan lovers make a habit of storing their freshly shelled pecans in airtight freezer containers and extracting only the amounts needed. Frozen pecan nutmeats thaw quickly and retain their flavor and crispness extremely well.
Family Favorite Recipes!
......from the kitchen of Frances Savage
Banana Split Salad
Ingredients:
1 lg carton of Cool Whip
1 can sweetened condensed milk
1 can cherry pie filling
1 (8 oz.) can crushed pineapple
3 bananas – sliced
1 cup chopped pecans
Directions:
Combine cool whip and condensed milk in a large bowl, beating well.
Fold in remaining ingredients.
Chill until ready to serve.
Fresh Apple Pecan Bars
Ingredients:
3 eggs
1 cup oil
1 ¾ cup sugar
Beat above ingredients and add:
2 cups all-purpose flour
½ tsp. salt
½ tsp. cinnamon
1 tsp. baking soda
2 cups chopped apples
1 cup chopped pecans
Directions:
Bake in large cookie sheet at 350 for 17 min
Holiday Cheese Ball
Ingredients:
2 (8 oz.) package cream cheese
1 (8 1/2 oz.) can crushed pineapple, drained
2 cups chopped pecans
1/4 cups chopped green peppers
2 T chopped onions
1 tsp. season salt
Directions:
Soften cream cheese. Stir in crushed pineapple, 1 cup pecans, green peppers, onion and salt. Chill well. Form into a ball and roll in 1 cup pecans. Chill until serving. Serve with assorted crackers.
Pumpkin Roll
Ingredients:
3 eggs
1 cup sugar
1 tsp. lemon juice
Beat on high for 5 minutes then add 1 cup of pumpkin to mixture.
Mix together then add to pumpkin mixture.
3/4 cup all purpose flour
1/4 tsp. salt
2 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. baking powder
Filling:
1 tsp. vanilla
1 cup powdered sugar
1 (8 oz.) package cream cheese
Directions:
Pur into greased and floured jelly roll pan.
Sprinkle with 1 cup chopped pecans.
Bake at 350° for 17 minutes.
Turn out on towl that has been sprinkled with powdered sugar.
Roll in towl and refridgerate 1 1/2 - 2 hours.
Spread with filling; Re-roll and refridgerate.
Granny’s Southern Pecan Pie
Ingredients:
1/2 cup Sugar
6 T Butter or Margarine
1 cup Chopped Pecans
3 Eggs
Directions:
Bring syrup, sugar & butter mixture to boil. Beat eggs, and slowly pour syrup over the beaten eggs, beating all the while. Pour filling into unbaked pie shell Sprinkle chopped pecans over the top. Bake in 350˚ oven for 45 to 50 min. or until toothpick inserted in center comes out clean. Enjoy!
Crescent Roll Pecan Pie Bars
Ingredients:
1/2 cup Chopped Pecans
1/2 cup Corn Syrup
1/2 cup Sugar
1 T Butter or Margarine, melted
1/2 tsp. Vanilla
1 Egg, beaten
1 Can of Crescent Rolls
1/2 cup Corn Syrup
1/2 cup Sugar
1 T Butter or Margarine, melted
1/2 tsp. Vanilla
1 Egg, beaten
1 Can of Crescent Rolls
Directions:
Heat oven to 350. Unroll crescent rolls and separate dough into two long rectangles. Press into bottom of ungreased 13x9 panand 1/2 inch up the sides to form crust. Firmly press perforations to seal. Bake 8 min., and meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust. Bake 18 to 22 min. more or until golden brown. Cool completely (about 1 hr.) and cut into bars. Store at room temperature in airtight container.
Fried Pecan Pies
Ingredients:
1 cup dark Karo syrup
½ cup sugar
1 stick margarine
3 eggs
1 cup pecan pieces
1 pkg refrigerated pie crusts
1 cup dark Karo syrup
½ cup sugar
1 stick margarine
3 eggs
1 cup pecan pieces
1 pkg refrigerated pie crusts
Directions:
Bring syrup, sugar and margarine to boil and then pour slowly over 3 beaten eggs. Return to saucepan and add pecan pieces. Cook on medium/low heat, stirring constantly until mixture thickens (about 8-10 minutes). Set aside to cool while preparing the crust. Cut circles in crust based on desired fried pie (approx. 4-6" diameter). Spoon filling into center of circles. Moisten edges, fold over and score edges with fork tines. Fry to a golden brown on each side.
Bring syrup, sugar and margarine to boil and then pour slowly over 3 beaten eggs. Return to saucepan and add pecan pieces. Cook on medium/low heat, stirring constantly until mixture thickens (about 8-10 minutes). Set aside to cool while preparing the crust. Cut circles in crust based on desired fried pie (approx. 4-6" diameter). Spoon filling into center of circles. Moisten edges, fold over and score edges with fork tines. Fry to a golden brown on each side.
Pecan Roll-Ups
Ingredients:
1 cup butter softened
1 pkg. (8 oz.) cream cheese. softened
2 cups all-purpose flour
1/4 tsp salt
2 cups pecan halves
1 cup confectioner's sugar
1 pkg. (8 oz.) cream cheese. softened
2 cups all-purpose flour
1/4 tsp salt
2 cups pecan halves
1 cup confectioner's sugar
Directions:
In a large bowl, beat butter and cream cheese until light and fluffy. Combine flour and salt gradually; add to the butter mixture and mix well. Cover and refrigerate for 1/2 hour or until easy to handle. Divide dough in half. On a lightly floured surface, roll out one portion into an 18 x18 rectangle. Cut widthwise into six 3 inch sections: cut each section into 3 inch x 1 inch strips. Roll each strip around a pecan half. Place 1 inch apart on ungreased baking sheets. Repeat. Bake at 350 degrees for 12-15 minutes or until the bottoms are lightly brown. Remove to racks and let cool. Roll in confectioner's sugar. Store in an airtight container at room temperature or freeze up to 3 months.
In a large bowl, beat butter and cream cheese until light and fluffy. Combine flour and salt gradually; add to the butter mixture and mix well. Cover and refrigerate for 1/2 hour or until easy to handle. Divide dough in half. On a lightly floured surface, roll out one portion into an 18 x18 rectangle. Cut widthwise into six 3 inch sections: cut each section into 3 inch x 1 inch strips. Roll each strip around a pecan half. Place 1 inch apart on ungreased baking sheets. Repeat. Bake at 350 degrees for 12-15 minutes or until the bottoms are lightly brown. Remove to racks and let cool. Roll in confectioner's sugar. Store in an airtight container at room temperature or freeze up to 3 months.
Pineapple "Shuh" Cake
Ingredients:
1 ¾ cup sugar
1 ¾ cup all purpose flour
1 tsp. baking soda
2 eggs well beaten
1 large can crushed pineapple
1 tsp. vanilla
1 cup chopped pecans
Frosting:
1 cup powdered sugar
1 tsp. vanilla
13 oz. cream cheese
1 stick margarine
1 cup chopped pecans
1 ¾ cup all purpose flour
1 tsp. baking soda
2 eggs well beaten
1 large can crushed pineapple
1 tsp. vanilla
1 cup chopped pecans
Frosting:
1 cup powdered sugar
1 tsp. vanilla
13 oz. cream cheese
1 stick margarine
1 cup chopped pecans
Directions:
Mix all ingredients in order given and bake in 9 x 12 pan that has been greased and floured. Set oven at 375 degrees. Frost while hot.
Mix all ingredients in order given and bake in 9 x 12 pan that has been greased and floured. Set oven at 375 degrees. Frost while hot.
Coconut Pecan Cake
Ingredients:
1 box yellow cake mix
4 eggs
1/2cup oil
1 cup water
1 can coconut pecan frosting
1 cup chopped pecans
1 box yellow cake mix
4 eggs
1/2cup oil
1 cup water
1 can coconut pecan frosting
1 cup chopped pecans
Directions:
Combine all ingredients (including frosting) together except eggs and pecans. Add eggs 1 at a time & stir in pecans. Bake 1 hour at 350 degrees In a greased and floured Bundt pan. Cool until cake is pulling away from pan sides before removing.
Although this cake is very easy to prepare, it will get raves from your holiday guests.
The coconut pecan frosting mixed into the batter makes this cake light and wonderful.
Combine all ingredients (including frosting) together except eggs and pecans. Add eggs 1 at a time & stir in pecans. Bake 1 hour at 350 degrees In a greased and floured Bundt pan. Cool until cake is pulling away from pan sides before removing.
Although this cake is very easy to prepare, it will get raves from your holiday guests.
The coconut pecan frosting mixed into the batter makes this cake light and wonderful.
Fudge Pecan Pie
Ingredients:
½ cup butter
3 squares unsweetened chocolate
4 eggs
3 tablespoons light com syrup
1-1/2 cups sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 cup pecan halves (coarsely chopped)
2 9-inch frozen pie crusts, thawed
½ cup butter
3 squares unsweetened chocolate
4 eggs
3 tablespoons light com syrup
1-1/2 cups sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 cup pecan halves (coarsely chopped)
2 9-inch frozen pie crusts, thawed
Directions:
In a microwave-safe bowl or in a sauce-pan over low heat, melt butter and chocolate. Stir and remove from heat. Set aside to cool. In a large bowl, beat eggs, syrup, sugar, salt and vanilla. Add chocolate mixture and mix well. Fold in pecans. Pour batter into two prepared pie crusts. Bake 25-30 minutes or until top is firm but pie is still soft Inside.
Let cool for 20 minutes. Then slice and serve warm with ice cream.
In a microwave-safe bowl or in a sauce-pan over low heat, melt butter and chocolate. Stir and remove from heat. Set aside to cool. In a large bowl, beat eggs, syrup, sugar, salt and vanilla. Add chocolate mixture and mix well. Fold in pecans. Pour batter into two prepared pie crusts. Bake 25-30 minutes or until top is firm but pie is still soft Inside.
Let cool for 20 minutes. Then slice and serve warm with ice cream.
Pecan Pound Cake
Ingredients:
½ lb. butter or margarine
3 cups sugar
6 eggs
1 cup sour cream
¼ tsp. baking soda
½ tsp. salt
3 cups flour
1 tsp. vanilla extract
1 tsp. almond extract
2 cups chopped pecans, parched
½ lb. butter or margarine
3 cups sugar
6 eggs
1 cup sour cream
¼ tsp. baking soda
½ tsp. salt
3 cups flour
1 tsp. vanilla extract
1 tsp. almond extract
2 cups chopped pecans, parched
Directions:
Cream butter and sugar; add eggs one at a time, mixing well. Mix dry ingredients together and add to Creamed mixture a little at a time along with sour cream. Add extracts and mix well. Add pecans last, mixing well Pour into greased and floured angel food cake pan. Bake at 325° for 1 hour. Enjoy!
Cream butter and sugar; add eggs one at a time, mixing well. Mix dry ingredients together and add to Creamed mixture a little at a time along with sour cream. Add extracts and mix well. Add pecans last, mixing well Pour into greased and floured angel food cake pan. Bake at 325° for 1 hour. Enjoy!
Spiced Pecans
Ingredients:
1 1/3 cups of granulated sugar
¼ cup water
1 ½ tsp. of cinnamon
4 cups of pecan halves
1 1/3 cups of granulated sugar
¼ cup water
1 ½ tsp. of cinnamon
4 cups of pecan halves
Directions:
Mix water with one cup of the sugar and one teaspoon of the cinnamon. Cook to soft ball.
Place pecans in syrup and stir to coat nuts thoroughly. Mix 1/3 cup of the sugar and
½ teaspoon or the cinnamon. Put pecans in sugar mixture and coat thoroughly.
Mix water with one cup of the sugar and one teaspoon of the cinnamon. Cook to soft ball.
Place pecans in syrup and stir to coat nuts thoroughly. Mix 1/3 cup of the sugar and
½ teaspoon or the cinnamon. Put pecans in sugar mixture and coat thoroughly.
Fall Fruit Salad
Ingredients:
1 cup drained pineapple chunks
½ cup cran raisins
½ cup fresh pecan halves
1 cup chopped granny smith apple
½ cup creamy poppy-seed dressing
1 cup drained pineapple chunks
½ cup cran raisins
½ cup fresh pecan halves
1 cup chopped granny smith apple
½ cup creamy poppy-seed dressing
Directions:
Combine ingredients and serve!
Combine ingredients and serve!
Fantastic Fudge
Ingredients:
3 cups sugar
¾ cups butter or margarine
2/3 cup evaporated milk
1 (12 oz.) pkg. chocolate morsels
1 (7 oz) jar Kraft marshmallow creme
1 cup chopped fresh pecans
1 tsp. double-strength vanilla
3 cups sugar
¾ cups butter or margarine
2/3 cup evaporated milk
1 (12 oz.) pkg. chocolate morsels
1 (7 oz) jar Kraft marshmallow creme
1 cup chopped fresh pecans
1 tsp. double-strength vanilla
Directions:
Line 9x14 inch pan with foil. Mix sugar and milk in large (3 ½ qt.) oven safe bowl. Add butter. Microwave on high for 5 min. Stir and cook on high for another 5 min. Mixture will begin to bubble. Stir and repeat again for another 5 min. Mixture will be very hot and bubbling. Cook another 2 min.; remove and immediately add marshmallow cream, vanilla, chocolate morsels and pecans. Stir together until creme dispersed and morsels are melted. Pour into pan and let fudge cool until firm. Invert and remove foil before cutting to serve.
Line 9x14 inch pan with foil. Mix sugar and milk in large (3 ½ qt.) oven safe bowl. Add butter. Microwave on high for 5 min. Stir and cook on high for another 5 min. Mixture will begin to bubble. Stir and repeat again for another 5 min. Mixture will be very hot and bubbling. Cook another 2 min.; remove and immediately add marshmallow cream, vanilla, chocolate morsels and pecans. Stir together until creme dispersed and morsels are melted. Pour into pan and let fudge cool until firm. Invert and remove foil before cutting to serve.
Pecan Chicken Salad:
Dressing:
½ cup mayonnaise
½ cup sour cream
1 T lemon juice
1 tsp. salt
½ tsp. pepper
2 pounds chicken, cooked and chopped
3 cups seedless grapes, quartered
1 cup pecans toasted
Directions:
Stir together the dressing ingredients, add chicken & grapes. Chill for 1 hour. Stir in pecans just before serving.
Dressing:
½ cup mayonnaise
½ cup sour cream
1 T lemon juice
1 tsp. salt
½ tsp. pepper
2 pounds chicken, cooked and chopped
3 cups seedless grapes, quartered
1 cup pecans toasted
Directions:
Stir together the dressing ingredients, add chicken & grapes. Chill for 1 hour. Stir in pecans just before serving.
Pecan Cobbler:
Ingredients:
2 refrigerated pie crusts (softened)
2½ cups light corn syrup
2½ cups packed brown sugar
½ cup butter melted
4½ teaspoons vanilla
Directions:
Heat oven to 425 deg. F. Grease 9x13 glass cooking dish with cooking spray. Remove 1 pie crust, roll to fit 9x13 rectangle; place in dish and trim to fit. Stir corn syrup, sugar, vanilla, eggs and butter with wire whisk. Fold in chopped nuts. Spoon ½ of mixture onto crust. Roll second crust to 9x13 rectangle; place in dish over mixture and trim to fit. Spray crust with butter-flavored spray. Bake 14-16 min. at 425 deg.. While reducing oven temp. to 350 deg., spoon remaining mixture over baked crust. Arrange pecan halves on top. Bake 30 min. at 350 deg. or until set. Serve warm with ice cream!
Ingredients:
2 refrigerated pie crusts (softened)
2½ cups light corn syrup
2½ cups packed brown sugar
½ cup butter melted
4½ teaspoons vanilla
Directions:
Heat oven to 425 deg. F. Grease 9x13 glass cooking dish with cooking spray. Remove 1 pie crust, roll to fit 9x13 rectangle; place in dish and trim to fit. Stir corn syrup, sugar, vanilla, eggs and butter with wire whisk. Fold in chopped nuts. Spoon ½ of mixture onto crust. Roll second crust to 9x13 rectangle; place in dish over mixture and trim to fit. Spray crust with butter-flavored spray. Bake 14-16 min. at 425 deg.. While reducing oven temp. to 350 deg., spoon remaining mixture over baked crust. Arrange pecan halves on top. Bake 30 min. at 350 deg. or until set. Serve warm with ice cream!