~ Georgia Pecan Recipes ~

Pecan Rolls

1 pkg hot roll mix

6 tbsp. butter or margarine

2/3 cup pecans

1 cup (packed) brown sugar

1/2 cup sugar

1/2 cup dark corn syrup

1-1/2 tsp. cinnamon

Prepare the hot roll mix and let rise according to the package directions. Melt 1/4 cup of butter in a saucepan. Add the brown sugar and corn syrup and heat and stir until blended. Pour it into two 9-1/2" x 5" x 3" loaf pans and sprinkle 1/3 cup of pecans in each pan. Roll the dough out on a lightly floured surface to a 24" x 12" rectangle and spread the remaining butter on it. Mix the sugar and cinnamon and sprinkle on the dough. Roll as for a jelly roll, beginning at the long side. Cut into 20 slices and place, cut side down, in the prepared pans. Let rise for about 40 minutes.

Bake at 375 degrees for about 25 minutes. Cool for 5 minutes and invert onto a rack. Remove pans.

Makes 6 - 8 servings

1 tbsp butter or margarine

1 tsp vanilla

1 cup sugar

1 cup chopped pecans

3 eggs

1 unbaked 9" pie shell

1 cup dark corn syrup

1 cup pecan halves

Cream together the butter and sugar. Add eggs, one at a time, beating well after each addition. Add the corn syrup and vanilla; beat well. Stir in the chopped pecans. Pour mixture into pie shell. Arrange pecan halves on top.

Bake in 350 degree oven for 45 minutes or until the filling is set. Cool on rack.

Suggestion:  Serve with butter pecan ice cream.

Makes 6 - 8 servings

3 medium eggs

1/2 cup melted butter or margarine

1/2 cup dark corn syrup

1/2 cup chopped pecans

1/2 cup light corn syrup

1 unbaked 9" pie shell

1/2 cup sugar

1/2 cup pecan halves

1/2 tsp vanilla

Combine the eggs, corn syrups, sugar, vanilla and butter in a bowl and beat thoroughly. Stir in the chopped pecans. Pour the mixture into the pie shell. Arrange the pecan halves on top.

Bake at 375 degrees in the oven for 40 minutes or until the filling is set. Cool on the rack.

Makes 6 - 8 servings

Crumb Topping:

1/2 cup (firmly packed) brown sugar

1/4 cup chopped pecans

1/3 cup flour

1/4 tsp ground cinnamon

1/4 cup soft butter or margarine

Combine all ingredients and mix until crumbly.

Pie:

6 cups sliced, peeled, tart apples

1/4 tsp ground nutmeg

1/4 cup chopped pecans

1 unbaked 9" fluted pie shell

1 cup sugar

Crumb topping (recipe follows)

2 tsp flour

3/4 tsp ground cinnamon

Combine the apples, pecans, sugar, flour, cinnamon and nutmeg. Arrange the mixture in the pie shell. Sprinkle with crumb topping.

Bake in 425 degree oven for 10 minutes. Reduce the heat to 350 degrees and bake another 35 minutes or until the apples are tender. Cool on rack.

Note:  If the apples you use are sweet, reduce the sugar to 1/2 cup.

24 graham crackers

1 cup butter or margarine

1 cup (packed) brown sugar

1 tsp vanilla

1 cup chopped pecans

Place crackers on cookie sheet. Bring butter and brown sugar to a boil in a saucepan; boil exactly 3 minutes. Add the pecans and vanilla. Spoon the mixture over the crackers. Bake at 350 degrees for 10 minutes. While still warm, cut the crackers in half; remove from pan and cool.

Pecan Topped Sweet Potatoes

3 cups cooked sweet potatoes

1 tsp vanilla

1 cup sugar
1/2 cup butter or margarine

Mix thoroughly in electric mixer and pour into buttered casserole. Spread the top with pecan topping.

Topping:

1 cup light brown sugar

1/3 cup butter or margarine

1/3 cup plain flour

1 cup chopped pecans (floured with 2 extra T. flour)

Mix all ingredients with a fork and top potato mixture.

Bake 30 minutes at 350 degrees.

Pecan Puffs

Makes about 2-1/2 dozen

1/2 cup butter or margarine

1 cup pecan meats

6 T. powdered sugar

1 cup cake flour

1 tsp vanilla

Beat the butter until soft. Add the sugar and blend until creamy. Add the vanilla. Measure, then grind in a nut grinder, the pecan meats. Sift the flour before measuring. Stir the pecans and the flour into the butter mixture. Roll the dough into small balls (about the size of a small walnut). Place them on a greased baking sheet. Bake in slow oven, 300 degrees for 45 minutes.

While still hot, roll the puffs in confectioner's sugar. When cool, roll them again in confectioner's sugar.

Pecan Tarts

2 sticks butter or margarine

2 cups plain flour

6 oz. cream cheese

Beat together butter, cream cheese until smooth; add flour slowly, then chill. While the mixture is chilling, make the filling:

4 eggs

1/2 tsp vanilla flavoring

1 box brown sugar

4 T. melted butter

1/8 tsp salt

1 cup chopped pecans

Mix ingredients in order. Do not beat. Roll dough into small balls (48 - 55). Place each ball into ungreased 1-3/4" muffin pan. Press dough evenly against bottom and sides of pan (caps of pan). Fill with filling almost to top and bake at 375 degrees for 20 - 23 minutes. Cool for 3 - 5 minutes, then remove from pan.

Pecan Tassies

Makes about 48

1-1/2 cup brown sugar

2 T. butter or margarine

1 cup chopped pecans

2 tsp vanilla

2 eggs, lightly beaten

Tart Shell:

2 cups flour

2 (8 oz.) cream cheese, softened

1 cup softened butter

In large bowl, combine flour, butter and cream cheese to form soft dough. Shape into 3/4 inch balls. Press into ungreased mini-muffin pans to form tart shells.

Preheat oven to 350 degrees. In medium bowl, combine sugar, pecans, eggs, butter and vanilla. Spoon 1 teaspoon of mixture into each prepared tart shell. Bake 30 minutes or until golden brown. On wire rack, cool 10 minutes; remove from pans and cool completely.

Orange Slice Cake

Makes a 5 pound cake

1 cup butter or margarine

1 can (4 oz.) flaked coconut

2 cups granulated sugar

1/2 lb dates, cut in small pieces

4 eggs

2 cups broken pecans or walnuts

1 tsp baking soda

1 T. grated orange rind

1/2 cup buttermilk

3-1/2 cups sifted all purpose flour

1 lb candy orange slices, cut in small pieces

Beat butter and sugar together until light, then beat in the eggs. (The mixture should be mixed by hand or the batter will be too light to support the fruit and nut mixture).  Add baking soda to the buttermilk and add to creamed mixture alternately with dry ingredients. Add candy orange slices, dates, coconut, nuts and orange rind. Turn mixture into a greased 10 inch tube pan and bake for 2 hours in a 300 degree oven.

Glaze:

Combine 1 cup orange juice (frozen is okay) with 1/2 cup granulated sugar. Bring to a boil. Pour mixture over the cake as soon as it is removed from the oven, Allow cake to cool in the pan for several hours or overnight.