Browse Items (49 total)
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Sweet Potatoes and Apples
Sweet pot + Apples
2 apple sliced
1/3 cup chopped pecans
1/2 " brown sugar
1/2 t. cennimon
8 - 17 oz can Yams
1/4 cup butter
2 cup min. Marshmellow
toss apple + nuts combine
brown sugar, cennamon
alternate apples + yams
in 1 1/2 qt casserole, dot with
butter cover Bake 350 °
for 30 or 40 minute sprinkle
with marshmellow broil
until lightly brown.
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# Sweet Potatoes and Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1 (17 oz) can yams
- 1/4 cup butter
- 2 cups miniature marshmallows
## Instructions
1. Toss the apples and pecans together. Combine the brown sugar and cinnamon and mix with the apples and nuts.
2. Alternate layers of the apple mixture and yams in a 1 1/2 qt casserole. Dot with butter and cover.
3. Bake at 350°F for 30 to 40 minutes.
4. Sprinkle with marshmallows and broil until lightly browned. -
Cheese Logs
Cheese Logs
Serves: several Ann Wilson
2 lbs Velveeta cheese 1 8 oz pkg
1 1/2 t garlic salt cream cheese
1 t cayenne pepper 1 cup chopped
pecans.
Grate cheese & let stand at room
temperature for awhile. Mix cheese
with cream cheese & rest of
ingredients best to mix with hands
Make into log the size desired.
Roll lightly in chili powder.
Wrap in saran wrap &
put in refrigerator. Keeps well for
quiet awhile.
Card 1 Back: blank
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# Cheese Logs
*Recipe from the kitchen of Ann Wilson*
*Serves several*
## Ingredients
- 2 lbs Velveeta cheese
- 1 1/2 tsp garlic salt
- 1 tsp cayenne pepper
- 1 (8 oz) package cream cheese
- 1 cup chopped pecans
- Chili powder, for rolling
## Instructions
1. Grate the Velveeta cheese and let it stand at room temperature for a while.
2. Mix the cheese with the cream cheese and the rest of the ingredients. It is best to mix with your hands.
3. Shape into logs of the desired size.
4. Roll lightly in chili powder.
5. Wrap in plastic wrap (Saran wrap) and refrigerate. Keeps well for quite a while. -
Sweet Potatoes & Apples
Sweet Potatos & Apples
2 apples sliced 2 - 17 oz. cans yams drained
1/3 c. chopped pecans 1/4 c butter
1/2 c brown sugar 2 c mini marshmellows
1/2 t. cinnamon
Toss apples & nuts with combined brown sugar
& cinnamon. Alternate layers of apples &
yams in 1 1/2 qt. casserole. Dot with butter
Cover. Bake 350° for 35 to 40 min. Sprinkle
marshmellows on top Broil until lightly browned.
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# Sweet Potatoes & Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 2 (17 oz.) cans yams, drained
- 1/4 cup butter
- 2 cups mini marshmallows
## Instructions
1. Toss apples and nuts with combined brown sugar and cinnamon.
2. Alternate layers of apples and yams in a 1 1/2 qt. casserole. Dot with butter.
3. Cover and bake at 350°F for 35 to 40 minutes.
4. Sprinkle marshmallows on top. Broil until lightly browned. -
Oatmeal Cake
Oatmeal Cake
1 stick oleo
1 cup oatmeal
1 1/4 cup boiling water
Let set about 20 minutes
2 eggs slightly beaten
1 cup white sugar
1 cup brown sugar
Sift dry ingredients
1 1/2 cup flour 1/2 t salt. 1 t soda
1/2 t. nutmeg, 1 t. cinnamon, Bake
Card 1 Back:
350° degrees for 30 minutes
Topping for cake
1 stick oleo melted
1/4 cup milk
1/2 cup white sugar
1 t. vanilla
1 cup coconut
1 cup pecans
Put on top of cake, place under
broiler & brown
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# Oatmeal Cake
## Ingredients
### Cake
- 1 stick oleo (margarine)
- 1 cup oatmeal
- 1 1/4 cups boiling water
- 2 eggs, slightly beaten
- 1 cup white sugar
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp soda
- 1/2 tsp nutmeg
- 1 tsp cinnamon
### Topping
- 1 stick oleo (margarine), melted
- 1/4 cup milk
- 1/2 cup white sugar
- 1 tsp vanilla
- 1 cup coconut
- 1 cup pecans
## Instructions
### Cake
1. Combine the oleo, oatmeal, and boiling water. Let set about 20 minutes.
2. Add the slightly beaten eggs, white sugar, and brown sugar.
3. Sift together the dry ingredients: flour, salt, soda, nutmeg, and cinnamon. Add to the oatmeal mixture.
4. Bake at 350°F for 30 minutes.
### Topping
1. Combine the melted oleo, milk, white sugar, vanilla, coconut, and pecans.
2. Spread on top of the baked cake, place under the broiler, and brown. -
Caramel Turtle Bars
Caramel - Turtle Bars 350°
2 Cups flour } Crust
1 Cup Br. sugar } Mix & pat in
½ Cup Butter pan 9X13
2/3 Cup Butter } Cook to
1½ Cups Br. sugar } boil ½-1 min.
Pecans on Crust & pour above
mixture over - Bake 18-22 min.
Let Cool a little & pour ½ cup
Choc. Chips over & swirl.
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# Caramel Turtle Bars
## Ingredients
### Crust
- 2 cups flour
- 1 cup brown sugar
- 1/2 cup butter
### Caramel Topping
- 2/3 cup butter
- 1 1/2 cups brown sugar
- Pecans (amount not specified)
- 1/2 cup chocolate chips
## Instructions
### Crust
1. Mix flour, brown sugar, and butter together.
2. Pat mixture into a 9×13 pan.
### Caramel Topping
1. Combine 2/3 cup butter and 1 1/2 cups brown sugar in a saucepan.
2. Cook, bringing to a boil, and boil for 1/2 to 1 minute.
### Assembly
1. Scatter pecans over the unbaked crust.
2. Pour the hot caramel mixture over the pecans and crust.
3. Bake at 350°F for 18–22 minutes.
4. Let cool a little, then pour 1/2 cup chocolate chips over the top and swirl. -
Date-Pecan Balls
Card 1 Front:
Date-Pecan Balls 350° 20min.
1c. soft butter 2c ground pecans
½c Sugar 1c. whole dates cut up
2t. vanilla
2c sifted flour
Cream butter & sugar. Add vanilla and mix. Add
flour & mix. Blend in pecans and dates. Roll
teaspoonfuls of dough into balls. Refrigerate balls
for 1-2 hrs. Bake @ 350° on greased cookie
sheet for approx 20 min. Remove from ove—
and roll balls into powdered sugar. Sprinkle
them again with pwd sugar after cookies have
cooled.
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# Date-Pecan Balls
## Ingredients
- 1 cup soft butter
- 1/2 cup sugar
- 2 tsp vanilla
- 2 cups sifted flour
- 2 cups ground pecans
- 1 cup whole dates, cut up
## Instructions
1. Cream butter and sugar.
2. Add vanilla and mix.
3. Add flour and mix.
4. Blend in pecans and dates.
5. Roll teaspoonfuls of dough into balls.
6. Refrigerate balls for 1–2 hours.
7. Bake at 350°F on a greased cookie sheet for approximately 20 minutes.
8. Remove from oven and roll balls into powdered sugar.
9. Sprinkle them again with powdered sugar after cookies have cooled. -
Date Nut Bread
Card 1 Front:
Date Nut Bread 350°
1 t. baking soda 1 t. vanilla
1 C. boiling water 1 egg
1 C. pitted dates, cut up 1 1/3 C. sifted flour
3/4 c. raisins 3/4 c. chopped pecans
2 T. soft butter
1 C. sugar
Pour soda & boiling water over dates and raisins.
Set aside. Cream butter & sugar. Add vanilla, then egg.
Beat well. Add flour & mix. Pour in fruit mixture
(including water) and pecans. Mix. Bake in
buttered 9 x 5 loaf pan - 350° 45-55 min
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# Date Nut Bread
## Ingredients
- 1 tsp baking soda
- 1 cup boiling water
- 1 cup pitted dates, cut up
- 3/4 cup raisins
- 2 Tbsp soft butter
- 1 cup sugar
- 1 tsp vanilla
- 1 egg
- 1 1/3 cup sifted flour
- 3/4 cup chopped pecans
## Instructions
1. Pour baking soda and boiling water over dates and raisins. Set aside.
2. Cream butter and sugar.
3. Add vanilla, then egg. Beat well.
4. Add flour and mix.
5. Pour in fruit mixture (including water) and pecans. Mix.
6. Bake in a buttered 9 x 5 loaf pan at 350°F for 45–55 minutes. -
Carrot Cake
Carrot Cake
2c flour
2c sugar mix together
2t bkg soda set aside 6bc
1t salt 3/80
2t cinnamon
break 4 eggs in bowl. beat until frothy
Beat in 1 c. oil, gradually.
Turn mixer to low speed and add
dry ingredients - til smooth
By hand mix in 4c. grated raw carrot
and ½ c. chopped pecans.
Bake in 3 greased & floured 8"
cake tins, 350° @ 25-30 min.
Cool 10 min., turn out, put layers
together & frost.
Frosting
½ cube soft butter
6oz soft Cream cheese (6-8oz) blend
Beat until fluffy - together
gradually add in 1 lb. sifted XXX sugar
Add 1 t. vanilla & 1 t. maple flavoring
Beat until light & fluffy - Decorate w/ whole
pecan pieces.
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# Carrot Cake
## Ingredients
### Cake
- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 4 eggs
- 1 cup oil
- 4 cups grated raw carrot
- 1/2 cup chopped pecans
### Frosting
- 1/2 cube (4 Tbsp) soft butter
- 6–8 oz soft cream cheese
- 1 lb sifted powdered (XXX) sugar
- 1 tsp vanilla
- 1 tsp maple flavoring
- Whole pecan pieces, for decoration
## Instructions
### Cake
1. Combine flour, sugar, baking soda, salt, and cinnamon. Mix together and set aside.
2. Break 4 eggs into a bowl. Beat until frothy.
3. Beat in 1 cup oil gradually.
4. Turn mixer to low speed and add dry ingredients. Mix until smooth.
5. By hand, mix in 4 cups grated raw carrot and 1/2 cup chopped pecans.
6. Bake in 3 greased and floured 8" cake tins at 350° for 25–30 minutes.
7. Cool 10 minutes, then turn out.
### Frosting
1. Blend 1/2 cube soft butter and 6–8 oz soft cream cheese together.
2. Beat until fluffy.
3. Gradually add in 1 lb sifted powdered sugar.
4. Add 1 tsp vanilla and 1 tsp maple flavoring.
5. Beat until light and fluffy.
### Assembly
1. Put layers together and frost.
2. Decorate with whole pecan pieces. -
Chocolate and Pecan Bars
CHOCOLATE AND PECAN BARS
1 c. all-purpose flour 1 c. graham-cracker
2/3 cup sugar crumbs
½ tsp. salt
3/4 c. (1½ sticks) butter/margarine
2 eggs 1 can sweetened condensed
½ c. cocoa milk
1½ tsp. vanilla ½ c. flaked coconut
1 c. chopped pecans
Heat oven to 350 degrees. In large bowl, stir
together flour, crumbs, sugar and salt. Add
butter, cut in until mixture resembles coarse
crumbs. Stir in 1 beaten egg. Press evenly
onto bottom of ungreased 13x9x2" baking pan.
Bake 25 min. or until golden. In large mixer
Card 1 Back:
bowl, beat sweetened condensed milk, cocoa, re-
maining 1 egg and vanilla. Pour over baked
layer. Sprinkle coconut then pecans over top.
Bake 25 minutes or until set. Cool com-
pletely. Cut into bars.
Yield: about 24 bars.
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# Chocolate and Pecan Bars
*Yields about 24 bars*
## Ingredients
- 1 c. all-purpose flour
- 1 c. graham-cracker crumbs
- 2/3 cup sugar
- 1/2 tsp. salt
- 3/4 c. (1 1/2 sticks) butter or margarine
- 2 eggs (divided)
- 1 can sweetened condensed milk
- 1/2 c. cocoa
- 1 1/2 tsp. vanilla
- 1/2 c. flaked coconut
- 1 c. chopped pecans
## Instructions
1. Heat oven to 350°F.
2. In a large bowl, stir together flour, graham-cracker crumbs, sugar, and salt.
3. Add butter; cut in until mixture resembles coarse crumbs.
4. Stir in 1 beaten egg.
5. Press evenly onto the bottom of an ungreased 13x9x2" baking pan.
6. Bake 25 minutes or until golden.
7. In a large mixer bowl, beat sweetened condensed milk, cocoa, remaining 1 egg, and vanilla.
8. Pour over baked layer.
9. Sprinkle coconut, then pecans, over top.
10. Bake 25 minutes or until set.
11. Cool completely.
12. Cut into bars. -
Cranberry Relish
CRANBERRY RELISH BADCOCK CALENDAR 1992
1 package fresh cranberries
2 oranges
1 cup chopped pecans
1½ cups sugar
1 package raspberry jello, 3 oz.
Chop up cranberries and oranges (with peeling
on) in food processor. Add pecans and sugar.
Cook jello according to the directions using
less water. Add jello to mixture and stir
well. Refrigerate overnight.
This makes a wonderful side dish with turkey.
You can use a jello mold or a long baking dish.
Serves 8.
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# Cranberry Relish
*Badcock Calendar — 1992*
*Serves 8*
## Ingredients
- 1 package fresh cranberries
- 2 oranges
- 1 cup chopped pecans
- 1 1/2 cups sugar
- 1 package (3 oz.) raspberry Jell-O
## Instructions
1. Chop cranberries and oranges (with peel on) in a food processor.
2. Add pecans and sugar; stir to combine.
3. Cook Jell-O according to package directions, using less water than called for.
4. Add the prepared Jell-O to the cranberry mixture and stir well.
5. Pour into a Jell-O mold or a long baking dish.
6. Refrigerate overnight before serving.
## Editor's Notes
- **"less water"** — The card does not specify exactly how much less water to use when preparing the Jell-O. This is a common technique to produce a firmer set; reducing the cold water by approximately 1/4 to 1/2 cup is typical, but no precise amount is given. The instruction is left as stated on the card.
- **"Badcock Calendar 1992"** — This refers to Badcock Home Furniture & More, a furniture retailer known for distributing promotional calendars containing recipes. -
Pecan Spice Cake
PECAN SPICE CAKE
2 3/4 c. sifted all-purpose flour
2 tsp. baking powder 2 tsp. ground cinnamon
1 tsp. baking soda ½ tsp. salt
½ tsp. ground ginger ¼ tsp. ground nutmeg
¼ tsp. ground cloves ¼ tsp. ground allspice
1 cup milk 2 tsp. vanilla
1 c. (2 sticks) unsalted butter, room temperatur
1 3/4 cups sugar
¼ c. firmly packed dark brown sugar
4 large egg yolks
1 3/4 cups grated carrots (about 2 large)
1 cup pecans (about 3 oz.) chopped
Card 1 Back:
5 large egg whit es
Pinch of Salt
Powdered sugar
(good served with ice cream)
Position rack in center of oven and preheat
to 350 degrees. Butter and flour 10" diameter
tube or bundt pan. Mix first 9 ingredients
in medium bowl. Mix milk and vanilla in
another bowl.
Using electric mixer, beat butter and 1 3/4
cup sugar in large bowl until light and fluffy.
Add brown sugar and beat until smooth, about
2 minutes. Add yolks 1 at a time and beat
after each addition. Stir in flour mixture
alternately with milk mixture. Mix carrots
Card 2 Front:
PECAN SPICE CAKE, CARD NO. 2
and chopped pecans into batter.
Using clean dry beater, beat whites and salt
in large bowl until stiff but not dry. Fold
into batter in 2 additions. Pour batter into
prepared pan. Bake until tester inserted
near center comes out clean, about 55 minutes.
Cool cake in pan 10 minutes. Turn out onto
rack and cool completely.
(Can be prepared 1 day ahead. Wrap tightly
with plastic.) Dust cake with powdered
sugar. Serve with ice cream, if desired.
Card 2 Back: blank
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# Pecan Spice Cake
## Ingredients
- 2 3/4 cups sifted all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 cup milk
- 2 tsp vanilla
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 1/4 cup firmly packed dark brown sugar
- 4 large egg yolks
- 1 3/4 cups grated carrots (about 2 large)
- 1 cup pecans (about 3 oz.), chopped
- 5 large egg whites
- Pinch of salt
- Powdered sugar, for dusting
## Instructions
1. Position rack in center of oven and preheat to 350°F. Butter and flour a 10" diameter tube or bundt pan.
2. Mix first 9 ingredients (flour through allspice) in a medium bowl. Mix milk and vanilla in another bowl.
3. Using an electric mixer, beat butter and 1 3/4 cups sugar in a large bowl until light and fluffy. Add brown sugar and beat until smooth, about 2 minutes.
4. Add egg yolks 1 at a time, beating after each addition.
5. Stir in flour mixture alternately with milk mixture.
6. Mix carrots and chopped pecans into batter.
7. Using a clean dry beater, beat egg whites and pinch of salt in a large bowl until stiff but not dry. Fold into batter in 2 additions.
8. Pour batter into prepared pan. Bake until a tester inserted near the center comes out clean, about 55 minutes.
9. Cool cake in pan 10 minutes. Turn out onto rack and cool completely.
10. (Can be prepared 1 day ahead. Wrap tightly with plastic.) Dust cake with powdered sugar. Serve with ice cream, if desired. -
Karo Nut Pie
KARO NUT PIE THE TAMPA TRIBUNE
Dough for single-crusted 9-inch pie
3 whole eggs 1 cup dark Karo syrup
2/3 c. dark brown sugar ½ TB. vanilla
1½/3 c.pecans Unsweetened whipped
cream
5 TB. butter, melted and cooled
Place pie dough in 9" pie pan and crimp or
flute edges.
Preheat oven to 425 degrees.
Beat eggs until yolks and whites are well-mixed
Add syrup, brown sugar, melted butter and va-
nilla extract. Mix well. Stir in pecans
gently, taking care not to break them. Pour
Card 1 Back:
into pie shell.
Bake 15 minutes. Reduce heat to 350 degrees.
Bake 20-25 minutes more, or until just set (in-
terior is no longer syrupy; knife inserted will
come out clean.)
Remove from oven and let cool. Serve slightly
warm, topped with unsweetened whipped cream,
if desired.
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# Karo Nut Pie
*The Tampa Tribune*
## Ingredients
- Dough for single-crusted 9-inch pie
- 3 whole eggs
- 1 cup dark Karo syrup
- 2/3 cup dark brown sugar
- 1/2 Tbsp vanilla
- 1 1/3 cups pecans
- 5 Tbsp butter, melted and cooled
- Unsweetened whipped cream, for serving
## Instructions
1. Place pie dough in a 9-inch pie pan and crimp or flute edges.
2. Preheat oven to 425°F.
3. Beat eggs until yolks and whites are well mixed.
4. Add syrup, brown sugar, melted butter, and vanilla extract. Mix well.
5. Stir in pecans gently, taking care not to break them.
6. Pour into pie shell.
7. Bake 15 minutes. Reduce heat to 350°F.
8. Bake 20–25 minutes more, or until just set (interior is no longer syrupy; knife inserted will come out clean).
9. Remove from oven and let cool. Serve slightly warm, topped with unsweetened whipped cream, if desired.