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!
Honey Bun Cake
1-18.25 oz. yellow cake mix with pudding
4 large eggs
2/3 cup vegetable oil
1/3 cup water
1-8 oz. container sour cream
½ cup firmly packed brown sugar
1 tsp cinnamon
1 cup chopped pecans
Powdered Sugar Glaze:
1 cup sifted powdered sugar
1 tbsp. + 1 tsp milk
½ tsp vanilla
Drizzle over cake
Combine first 5 ingredients. Beat 2 minutes, set aside.
Combine brown sugar, cinnamon and chopped pecans.
Pour ½ of batter in greased and floured 9x13 pan.
Sprinkle ½ of sugar mixture over.
Repeat with remaining sugar and batter mixture.
Gently swirl with knife.
Bake at 350 for 35 minutes or until a wooden pick
inserted comes out clean. Remove from oven.
Drizzle Powdered Sugar Glaze over cake, and cool.
Cut into squares. Yield: 15 servings.
Cinnamon Sugar Pecans
1 lb pecan halves
1 large egg white
1 Tbsp water
1/2 tsp vanilla extract
1 cup granulated sugar
1 tsp cinnamon
1/2 tsp salt
Directions:
1 Preheat oven tp 250 degrees. In a mixing bowl whisk egg white with water
until very frothy. In a seperate bowl whisk sugar, cinnamon and salt. Add
pecans and toss until evenly coated.
2. Pour half of the sugar mixture over pecans and toss several times, then
add remaining sugar mixture and toss until evenly coated. Pour coated pecans
over a parchment paper lined baking sheet and spread into an even layer.
3. Bake in preheated oven 1 hour, stirring every 15 minutes. Allow to cool
then store in an air tight container.
Pecan Sticky Buns
Ingredients:
4 1/2 tsp active dry yeast
1/2 c. warm water
1 1/4 c. buttermilk
2 eggs
5 1/2 c. all-purpose flour, divided
1/2 c. and 2 Tbsp. softened butter, divided
1 c. sugar, divided
2 tsp. baking powder
2 tsp. salt
2 tsp. ground cinnamon, divided
1 c. chopped pecans, divided
1/2 c. packed brown sugar, divided
1/2 c. melted butter, divided
Directions:
1. Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups
flour, 1/2 cup of softened butter, 1/2 cup sugar, baking powder and salt. Blend 30 seconds
with mixer on low speed. Scraping the sides and bottom of the bowl. Beat 2 minutes on
medium speed. Stir in remaining 3 cups of flour. Knead for 5 minutes, or about 200 turns
on a lightly floured surface. Cover dough and allow to rise for half an hour.
2. Divide dough in half and roll each half into a 12x7 dish. Spread each half with 1 Tbs soft
butter and sprinkle with 1/4 cup of the sugar and 1 Tbsp of the ground cinnamon. Roll up
the halves, beginning at the wide side. Seal well by pinching the seams. Cut roll into
12 slices.
3. Coat two 9-inch round cake pans with nonstick spray, insert 6 rolls per pan, coat each
pan of rolls with 1/4 cup melted butter, 1/4 cup brown sugar and 1/2 cup chopped pecans,
leaving a small space between slices. Cover with cheesecloth or something similar and let
rise until doubled.
4. Bake in a preheated oven at 375 for 30 minutes. Invert pans onto serving plates
immediately.
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.
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
1/2 cup Sugar
6 T Butter or Margarine
1 cup Chopped Pecans
3 Eggs
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 cup dark Karo syrup
½ cup sugar
1 stick margarine
3 eggs
1 cup pecan pieces
1 pkg refrigerated pie crusts
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.
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
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.
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
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.
1 box yellow cake mix
4 eggs
1/2cup oil
1 cup water
1 can coconut pecan frosting
1 cup chopped pecans
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.
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
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.
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
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!
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
Combine ingredients and serve!
1 1/3 cups of granulated sugar
¼ cup water
1 ½ tsp. of cinnamon
4 cups of pecan halves
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.
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.
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!