“Tip”

To “sweeten” the pecan meats, put the pecan kernels in a bowl and fill with luke warm water. Stir and tumble the meats in the water for several minutes and you will see the discoloration in the water. Pour off that water and repeat the process at least once more. You will notice that the water becomes less and less discolored. Spread the pecans on a paper towel and allow them to dry for 10 or 15 minutes

Pecan Pies

  • 2 eggs
  • 3/4 cup corn syrup
  • 1/2 cup (3 oz) semisweet chocolate chips, melted
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup Texas Pecan halves
  • 1/2 cup sweetened flaked coconut, toasted
  • 1 9 inch chocolate graham cracker pie crust

Directions:

Preheat the oven to 375 degrees F. In a medium bowl, combine the eggs, corn syrup, melted chocolate, butter, vanilla, sugar, and salt; mix well. Stir in the pecans and coconut; mix well. Pour into the pie crust and bake for 40 to 45 minutes or until firm in the center. Allow to cool completely before serving. Note: Top each serving with a scoop of ice cream and watch it disappear!

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  • 1 cup white corn syrup
  • 1/2 cup sugar
  • 2 tablespoons margarine
  • 3 eggs
  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 1 tablespoon vanilla
  • 1/8 teaspoon salt
  • 1 cup or more chopped Texas Pecans
  • 1 unbaked pie shell

Directions:

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 26 minutes or until firm in center.

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  • One stick oleo – melted
  • 1-3/4 cups sugar
  • 1/4 cup flour
  • 3 eggs – beaten well
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup Texas Pecans Add sugar and flour to melted oleo.

Directions:

Beat in eggs, buttermilk, vanilla and pecans. Bake 20 minutes at 375 degrees. Reduce heat to 300 degrees for 40 minutes.

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Filling

  • 4 large eggs
  • 1 cup light corn syrup
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 4 tablespoon butter (1/2 stick)
  • 1 /2 tablespoon Kahlua
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

Honey Crunch Topping

  • 1/3 cup packed brown sugar
  • 3 tablespoons honey
  • 3 tablespoons butter
  • 1 1/2 cups Texas pecan halves or pieces

Directions:

Beat eggs slightly; stir in corn syrup, brown sugar, sugar, butter, Kahlua, vanilla, salt. Spoon into unbaked pie crust, bake 40 minutes at 350 degrees in a pre-heated oven. Meanwhile, prepare the honey crunch topping. In a medium saucepan, over medium heat, combine brown sugar, honey, and butter; cook 2-3 minutes, stirring constantly until sugar dissolves. Stir in pecans. Remove saucepan from heat. Add to pie after 1st 40 minutes of baking. When pie has baked 40 minutes, remove from oven, and spread topping over filling. Return to oven and bake 10-15 minutes longer until topping is bubbly and golden brown.

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Orange Flavored Pastry

  • 1 cup all-purpose flour
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon salt
  • 1/3 cut plus
  • 1 tablespoon shortening
  • 2 to 3 tablespoons ice water

Filling

  • 2/3 cup sugar
  • 1/3 cup margarine or butter, melted
  • 1 cup light corn syrup
  • 1 teaspoon orange extract
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup Texas pecans

Topping

  • 1/3 cup semisweet chocolate chips
  • 1 teaspoon shortening

Directions:

Pre-heat oven to 375 degrees. Prepare pastry shell. Combine sugar, margarine, corn syrup, orange extract, salt, and eggs and mix until smooth; stir in pecans. Pour into pastry-lined pie plate. Cover edge with a 2 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake at 375 degrees 40 to 50 minutes or until set. Cool 15 minutes. Heat chocolate chips and shortening until melted; drizzles over top of pie.

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  • 3 eggs
  • 1 cup sugar
  • 1 cup chopped Texas Pecans
  • 1 cup crushed Ritz crackers
  • 1 teaspoon vanilla extract
  • 8 oz container of whipped topping

Directions:

Beat egg whites until stiff, gradually adding sugar. Fold in pecans, crackers, and vanilla. Place in slightly greased pie plate with sides higher than center. Bake in 325 degree oven for about 30 minutes. When cool, add 8 oz. whipped topping top. Sprinkle with additional chopped pecans and refrigerate. It may be served immediately.

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  • 1 (one pound) box brown sugar
  • 8 tablespoons milk
  • 4 eggs, beaten
  • 1 stick margarine, melted
  • 1 tablespoon vanilla
  • 1 cup chopped Texas Pecans

Directions:

Chop pecans (crosswise) and place in bottom of prepared pie crust. Mix rest of ingredients in order given, and pour over pecans. Bake at 400 F for ten minutes, lower heat to 325 F and bake until done (approximately 35 more minutes). Pie is done when surface appears golden brown and slightly crusty. Makes two pies.

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  • 1 (9 inch) unbaked pastry shell
  • 1 pound (2 medium sweet potatoes (yams!), cooked and peeled
  • 1/4 cup margarine or butter
  • 1 (14 oz) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 eggs

Directions:

Preheat oven to 350 degrees F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers. Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped Texas Pecans.

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Pralines & Other Pecan Candy

  • 2 sticks or 1/2 pound butter or margarine
  • 2 cups chopped Texas Pecans
  • 1 1/2 cups sifted flour
  • 1 teaspoon butter flavoring (optional)
  • 2 cups or 1 pound brown sugar
  • 1 1/2 teaspoon baking powder
  • 2 teaspoons vanilla
  • 2 eggs

Directions:

Melt butter or margarine, add brown sugar. Stir well until sugar is dissolved. Let cool. Add eggs and beat well. Add vanilla and butter flavoring, flour and baking powder (sifted together) and pecans. Mix well. Pour into well-greased and floured 10x15x1 inch sheet pan and bake at 325 degrees for 40-45 minutes. Cool thoroughly and cut into 2 inch squares.

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  • 1 cup sweet butter
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 lb. light brown sugar, firmly packed
  • 1 can sweetened condensed milk (14oz.)
  • 2 to 4 cups Texas Pecans

Directions:

Heat Ingredients a heavy 4-quart saucepan.

Bring to a rolling boil (medium heat), stirring continuously until candy thermometer reaches 250 degrees. Remove from heat; stir into mixture: 1 teaspoon vanilla, and pecans

Allow to cool for 10 minutes. Drop by tablespoons on lightly greased cookie sheet. When cooled, wrap individually in plastic wrap. Yields 45 medium pralines. Freezes well.

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  • 3/4 cup (1 1/2 sticks) margarine or butter
  • 2/3 cup (one 5 oz can) evaporated milk
  • 1 jar (7 oz) Jet-Puffed Marshmallow Creme
  • 1 teaspoon vanilla
  • 3 cups of sugar
  • 1 package (12 oz) semisweet chocolate chips
  • 1 cup chopped Texas Pecans

Directions:

Lightly grease 13 x 9-inch or 9-inch square pan. Microwave margarine (butter) in 4-quart microwavable bowl or casserole on HIGH for one minute or until melted. Add sugar and milk; mix well. Microwave on HIGH for 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Microwave on HIGH for 5 and one-half minutes, stirring after 3 minutes.

Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature; cut into squares.

Makes 3 pounds.

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  • 1 box brown sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1/2 pint heavy whipping cream
  • 2 cups Texas Pecan halves

Directions:

Microwave brown sugar and whipping cream for 13 minutes on HIGH in a 5 quart container.

Add butter, pecan halves, and vanilla.

Mix and drop by spoonfuls onto aluminum foil. Let cool and start eating!

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  • 1 cup Texas pecan pieces
  • 2 – 8oz packages of cream cheese, softened
  • 2 cups vanilla wafer crumbs
  • 10 -2oz pieces of chocolate bark
  • 1 tablespoon shortening
  • 2 cups chocolate chips
  • 1 cup seedless raspberry jam
  • 1 1/2 teaspoons vanilla
  • 4 oz white chocolate
  • 1/2 cup ground Texas pecans

Directions:

Melt chocolate chips, add cream cheese, pecans, jam, beat well. Blend in vanilla wafer crumbs.  Shape truffles. Chill 2 hours. Melt chocolate bark. Dip candy in melted bark; sprinkle ground pecans on top. Melt white chocolate and shortening. Put into a plastic bag. Snip corner and drizzle over truffles. Keep candy in refrigerator.

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  • 3 cups firmly packed brown sugar
  • 1 cup evaporated milk
  • 7 oz jar marshmallow creme
  • 6 oz package almond brickle chips
  • Toasted pecan halves (optional)
  • 1/2 cup butter or margarine
  • 12 oz package of butterscotch morsels
  • 2 cups chopped toasted pecans
  • 1 teaspoon vanilla

Directions:

Combine brown sugar, butter and evaporated milk in a 3 qt. 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 pans. Cool completely and cut into squares. Gently press a pecan half on each square of fudge, if desired. Store airtight.

Yields 3 pounds.

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  • 1 cup whipping cream
  • 2 cups Texas Pecan halves
  • 1 lb. Light brown sugar
  • 2 tablespoons margarine, room temperature

Directions:

Mix cream and brown sugar together in a 4-quart glass mixing bowl. Microwave on high, 100 percent, 13 minutes (stirring not necessary).  Candy thermometer reading should be 227 degrees, soft ball stage. Quickly add pecans and margarine, stirring to mix. Drop candy by teaspoons unto a sheet of foil. Yields 40 pralines.

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  • 2 Cups sugar
  • 2 tablespoons white corn syrup
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • Large lump of butter
  • 1 1/2 cups Texas Pecans

Directions:

Combine sugar, buttermilk, corn syrup, baking soda and salt in a large sauce pan and boil until candy thermometer reaches 238 degrees, stirring frequently. Remove from heat, add butter, vanilla and pecans. Beat until right consistency to drop from spoon onto wax paper. It thickens quickly, so work fast.

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Cookies & Bars

  • 3 oz unsweetened chocolate, chopped coarse
  • 1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened
  • 1 cup plus 2 tablespoons sugar
  • 1 tablespoon vanilla
  • 3/4 teaspoon baking powder
  • 18 oz semisweet chocolate, chopped coarse
  • 3 large eggs
  • 1 tablespoon instant espresso powder
  • 6 tablespoons sifted all-purpose flour
  • 3 cups Texas Pecans

Directions:

In a double boiler or a metal bowl set over a pan of barely simmering water, melt unsweetened chocolate, 9 oz semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler (or bowl) from heat.

In a bowl with an electric mixer, beat eggs and sugar until light and fluffy.  Add espresso powder, vanilla and chocolate mixture, beating until smooth.

In a small bowl whisk together four, baking powder, and salt and add to chocolate mixture, beating just until combined.  Stir in remaining semisweet chocolate and nuts until combined well.

Scoop out 1/2 cup measure of cookie dough, arranging them three inches apart on un-greased baking sheets.  Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not over bake).  Cool cookies on a rack.

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  • 21.5 oz fudge brownie mix
  • 21 oz cherry pie filling (chop the cherries)
  • 1 cup candied cherries
  • 2 eggs
  • 2 cups chopped Texas Pecans

Directions:

Preheat oven to 350 degrees. Grease bottom only of 13x9x2 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.

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  • 48 light caramels
  • 1 pkg. chocolate cake mix
  • 1 cup chopped Texas Pecans
  • 1/2 cup milk
  • 1/2 cup evaporated milk
  • 3/4 cup melted margarine
  • 1 cup semi chocolate chips

Directions:

Combine caramels and evaporated milk. Melt in microwave about 2 minutes or until melted. Set aside. In large bowl, combine cake mix, margarine, 1/3 cup milk and nuts. Press half of dough in 13x9x2 inch baking pan sprayed with non-stick coating. Bake at 350 degrees for 8 minutes. Sprinkle chocolate chips over crust. Pour melted caramel next. Crumble rest of dough over this mixture. Bake 18-20 minutes at 350 degrees. Cool and cut into bars

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  • 1/2 cup butter, melted
  • 1 14 oz can sweetened condensed milk
  • 1 1/3 cup coconut
  • 1 1/2 cup graham cracker crumbs
  • 16 oz semisweet chocolate chips
  • 1 cup chopped Texas Pecans

Directions:

Preheat oven to 350 degrees or 325 degrees for a glass dish. Mix melted butter and graham cracker crumbs together and spread out in the bottom of a 9×13 pan. Pour sweetened condensed milk over the crumbs. Top evenly with the remaining ingredients … chocolate chips, coconut and pecans. Press firmly into pan and bake for 25-30 minutes.

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  • 2 cups chopped Texas Pecans
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 1/2 cups packed brown sugar
  • 2 cups quick-cooking oats
  • 1 teaspoon baking soda
  • 1 1/2 cup cold butter
  • 2 1/4 cups all-purpose flour
  • 12 oz caramel ice cream topping

Directions:

Combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13-in x 9-in x 2-in baking pan. Bake at 350 degrees for fifteen minutes. Sprinkle with the chocolate chips and pecans. Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on wire rack for 2 hours before cutting. Makes 4 1/2 dozen

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  • 2/3 cup Texas pecans
  • 2/3 cup brown sugar
  • 1 1/2 cups old fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 1/2 sweetened dried cranberries
  • 2/3 cup butter or margarine softened
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt

Directions:

Preheat oven to 375 degrees. Using electric mixer, beat butter or margarine and sugar together until light and fluffy. Add eggs and mix well. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and pecans. Drop by rounded teaspoonfuls onto un-greased cookie sheets. Bake for 10 minutes or until golden brown. Makes 2 dozen.

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  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 cup pecans
  • 3 oz. cream cheese, softened
  • 1 cup flour

Directions:

Blend butter and cream cheese together. Mix in flour and sugar.  Add pecans. Drop by teaspoonful on un-greased cookie sheet. (For more uniform appearance, shape into balls). Bake at 350 degrees for 10-12 minutes. Makes 4 dozen.

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  • 1 pkg. yellow cake mix (pudding added version)
  • 1 cup ground or finely chopped pecans
  • 1 teaspoon vanilla
  • 1/2 cup chopped Texas Pecans
  • 1/3 cup margarine or butter, softened
  • 1 cup powdered sugar
  • 4 egg whites

Directions:

Heat oven to 350 degrees. Grease 9×13 inch pan. In a large bowl, combine cake mix and margarine and beat 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 sugar, vanilla extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup reserved 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. Yields 36 bars.

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  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 cup chopped pecans
  • 2 cups flour
  • 1 large can crushed pineapple
  • 1/2 teaspoon salt

Directions:

Combine all ingredients.  Bake in a 9×13 inch pan at 350 degrees for 45 minutes.

Frosting:

  • 1 cup powdered sugar
  • 3 oz. cream cheese
  • 1/2 stick margarine
  • 1 teaspoon vanilla

Frost while warm.  Sprinkle with chopped pecans.  Cut into bars.

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  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 1 1/2 one oz squares unsweetened chocolate, melted
  • 1/2 cup sifted flour
  • 1/2 teaspoon baking powder
  • 1 egg
  • 2 cups broken Texas Pecans

Directions:

Cream butter or margarine and sugar. Add egg, vanilla, melted chocolate and mix well. Sift together flour, baking powder and salt and stir into cream mixture. Add pecans. Drop from teaspoon on greased baking sheet. Bake at 350ûF for 10 minutes. Makes 1 1/2 dozen

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  • 1 cup butter or margarine
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup brown sugar
  • 2 beaten eggs
  • 1 1/2 cups sifted flour
  • 1/2 teaspoons baking soda
  • 1 cup chopped Texas Pecans

Directions:

Thoroughly cream the butter and sugars.  Add the beaten eggs and vanilla. Cream well.

Add the sifted flour, salt and baking soda. Now add the pecans and oatmeal. Roll into long logs, wrap in plastic wrap.  Chill thoroughly. Slice 1/4 inch thick and place on an un-greased cookie sheet about two inches apart. Bake in a 300-degree oven for 25 to 30 minutes. This makes 5-6 dozen small, crispy cookies. The cookie logs will keep in the refrigerator for a week or so.

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  • 2 cups toasted Texas pecan pieces
  • 1 cup sugar
  • 1 1/2 cups white flour
  • 1 10-oz bag of Skor toffee bits
  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon milk
  • 1 cup butter
  • 2 egg yokes
  • 1/2 cup whole wheat flour
  • 1/2 bag (10ozs) white chocolate chips
  • 2 tablespoons of butter

Directions:

Combine the butter, sugar, and yokes. Beat smooth. Add the flour, pecans, and Skor bits. Press into a greased 13 x 9″ pan. Press white chocolate chips into the dough. Bake for 25-30 minutes at 350 degrees until brown. Drizzle with melted chocolate that has been melted with butter and milk in a pan. Cut into bars. Makes 3 dozen.

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Flavored Pecans

  • 2 tablespoons melted margarine
  • 1 tablespoon catsup
  • 4 cups Texas Pecan halves
  • 1/2 cup Worcestershire sauce
  • 1/8 teaspoon hot sauce
  • salt (optional)

Directions:

Combine first 4 ingredients, stir in pecans and mix well. Spread pecans evenly in a shallow baking pan. Bake at 300 degrees for 30 minutes, stirring frequently. Drain on paper towel. Sprinkle with salt if desired.

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  • 1 cup white sugar
  • 1/4 teaspoon cinnamon
  • 1/3 cup bourbon
  • Vanilla
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 2 cups Texas Pecan halves

Directions:

Cook first seven ingredients together in saucepan over medium heat until mixture reaches soft ball stage. Stir in two cups pecan halves and spread out on wax paper to cool.

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  • 4 egg whites
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 8 cups Texas Pecan halves
  • 1/2 cup sherry or champagne
  • 2 teaspoons salt
  • 1 teaspoon ground ginger

Directions:

Preheat oven to 250 degrees. Spray two 15x10x1 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. Separate pecans into a single layer with 2 forks. Store at room temperature in airtight container.

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  • 2 cups Texas Pecan halves
  • 1 tablespoon sugar
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon salt
  • 2 tablespoons butter, melted
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried crushed red pepper

Directions:

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. Yield 2 cups.

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Breads & Muffins

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 cup flour
  • 2 tablespoons maraschino cherry juice
  • Finely ground Texas Pecans
  • Powdered sugar
  • 1/2 cup white sugar
  • 2 eggs (separated)
  • 1/2 teaspoon baking powder
  • Maraschino cherries, drained
  • Texas Pecan halves

Directions:

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 F 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.

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  • 4 tablespoons butter
  • 2 eggs
  • 2 cups sifted, all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup chopped Texas Pecans
  • 4 tablespoons sugar
  • 3/4 cup sugar
  • 2 teaspoons grated lemon peel
  • 2 1/2 teaspoons baking powder
  • 3/4 cup milk
  • 4 teaspoons lemon juice

Directions:

Preheat oven to 350 degrees F. 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.

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  • 1/2 cup warm water
  • 1 3/4 cup lukewarm milk
  • 1 tablespoon salt
  • 1 bell pepper
  • 1/2 cup chopped onion
  • 1 cup chopped Texas Pecans
  • 2 packages dry yeast
  • 3 tablespoons shortening
  • 7 – 7 1/2 cups flour
  • diced 1/2 cup pimento
  • 2 cups grated cheese

Directions:

Dissolve 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 F 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

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Main Dishes

  • 2 cups uncooked brown rice
  • 1 teaspoon salt
  • 2 cups chopped celery
  • 1/4 teaspoon black pepper
  • 1 cup chopped Texas Pecans
  • 5 cups chicken broth
  • 2 cups chopped onions
  • 2 cloves garlic, minced
  • 1/2 teaspoon poultry seasoning

Directions:

Combine rice, chicken broth and salt. Heat to boiling, stirring once. Reduce, heat and simmer, covered, for 45 minutes. Cook onions, celery and garlic until tender in a pan that has been lightly sprayed with non-stick coating. Stir in cooked rice. Add pepper, poultry seasoning and pecans. Serve with roasted turkey or baked chicken. Makes 12 one-half-cup servings.

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  • 1 cup prepared biscuit mix
  • 2 teaspoons paprika
  • 1 cup finely chopped Texas Pecans
  • 1/2 cup evaporated milk
  • 1/2 teaspoon salt (or seasoned salt)
  • 1/2 teaspoon poultry seasoning
  • 2 or 3 pounds of chicken pieces
  • 1/2 cup melted butter

Directions:

Combine biscuit mix, seasonings and pecans. Dip chicken pieces in evaporated milk, then coat well with dry mixture. Place in a 13x9x2-inch baking dish. Pour melted butter in the bottom of pan. Bake at 375 degrees for 1 hour. Note: Use the little chicken “drummettes” for a delicious appetizer!

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Salads

  • Kinloch Plantation Pecan Oil
  • 1 tbsp. Dijon mustard
  • ¼ yellow bell pepper
  • 1 large celery stick, chopped
  • 2 boneless, skinless chicken breasts
  • 1½ oz. fresh lime juice
  • ¼ red bell pepper
  • ¼ orange bell pepper
  • 2 heads Romaine lettuce
  • Salt, freshly ground black pepper, and lemon pepper to taste

Directions:

Chicken:
Cover bottom of skillet with pecan oil.  Season chicken with salt ground pepper, and lemon pepper.  Cook chicken over medium-high heat until golden brown.  Reduce heat and continue cooking until chicken is completely done – about 12 – 15 minutes.
Salad:
Pour 3 oz. pecan oil in large salad bowl.  Add lime juice, salt, pepper, and mustard.  Mix together. Add all the vegetables and toss to coat with salad dressing. Cut up chicken and add to salad.
Serve hot or cold

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  • 3/4 cup freshly grated mozzarella cheese
  • 1 tablespoon fresh basil or 1/2 teaspoon dried basil
  • 10 ounces salad greens
  • 1/4 cup basil-flavored olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and fresh ground pepper to taste
  • 4 large tomatoes, cut into bite sized pieces
  • 1 cup chopped Texas Pecans

Directions:

Mix all ingredients together.

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Miscellaneous

  • 1/2 cup finely chopped Texas pecans, toasted
  • 3 oz non-fat cream cheese
  • 1 tablespoon dry ranch dressing mix
  • 1/4 cup chives, chopped
  • 1/2 cup chopped Texas pecan pieces
  • 2/3 cup light sour cream
  • 2 tablespoons water
  • 2 tablespoons green chilies, diced

Directions:

Mix all ingredients together and chill. Serve with crackers and vegetable sticks.

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  • 1 – 14oz can sweetened condensed milk
  • 1 – 20 oz can crushed pineapple, drained
  • 2 cups mini marshmallows
  • 1 – 8oz carton whipped topping, thawed
  • 1 – 20 oz can cherry pie filling

Directions:

Combine the milk, pineapple, cherry filling and pecans in a large bowl. Fold in the whipped topping. Pour into a plastic lined baking pan and freeze. When frozen, remove from pan and cut into squares.

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Try pecan oil instead of butter for your next flambé. The oil imparts a delicious nutty flavor, and is more healthy than butter. Remember to dip the ice cream, in advance.

  • ⅓ cup pecan oil
  • ½ cup packed brown sugar
  • ½ cup brandy
  • 1 cup fresh pecans
  • 1 lb. fresh strawberries, washed, hulled, and sliced
  • 1 quart vanilla bean ice cream

Directions:

Warm pecan oil over medium heat. Sauté the pecans with the brown sugar, until the sugar is completely dissolved and begins to bubble.  Add the strawberries and warm through. Add the brandy and ignite immediately. Allow the alcohol to burn off. Pour over the vanilla ice cream, and serve immediately.

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