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Pecan Torte
from the kitchen of M.Randall PECAN TORTE
1 c. flour
1 stick butter
1/3 c chopped pecans
Mix above like pie crust - pat into 9x 12
glass pan. Bake at 375° for 15 min. When
cool cover with the following.
"Topping"
1 (8oz. cream cheese
1 C powdered sugar
1/2 of 16 oz. "Cool WHIP"
** Mix cheese and sugar (cream).
Blend in in Cool Whip. Spread
this over crust.
over
Back:
Whip 1 large pkg. Instant Vanilla pudding
with 2 3/4 C. milk. Spread this on next.
Spread remaining Cool Whip over all. Sprin-
kle pecan chips on top (additional 1/2 C)
for garnish.
** Topping mixture must be very soft & creamy
so crust will not be broken while spreading
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# Pecan Torte
## Ingredients
- 1 cup flour
- 1 stick butter
- 1/3 cup chopped pecans
## Instructions
1. Mix flour, butter, and chopped pecans together like pie crust.
2. Pat into a 9x12 glass pan.
3. Bake at 375° for 15 minutes.
4. Allow to cool completely before adding topping.
## Topping
- 1 (8 oz.) cream cheese
- 1 cup powdered sugar
- 1/2 of 16 oz. Cool Whip (reserve remaining half)
- 1 large pkg. instant vanilla pudding
- 2 3/4 cups milk
- Additional 1/2 cup pecan chips, for garnish
## Topping Instructions
1. Mix cream cheese and powdered sugar together, creaming until smooth.
2. Blend in 1/2 of the Cool Whip. Spread this over the cooled crust. Note: topping mixture must be very soft and creamy so crust will not be broken while spreading.
3. Whip the instant vanilla pudding with 2 3/4 cups milk. Spread this on next.
4. Spread remaining Cool Whip over all.
5. Sprinkle pecan chips on top for garnish. -
Pecan Tarts
Pecan Tarts
2 sticks butter
8 oz. Borden cream cheese
2 1/2 cups flour
Press in pans, put 3 pecan halves in each each.
4 eggs beaten
1 ts. vanilla
1 lb. brown sugar (about 60)
1 cup w. syrup
3 T. butter
Drop 1 t. on pecans. Bake 325° for 30-35 min.
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# Pecan Tarts
## Ingredients
### Crust
- 2 sticks butter
- 8 oz. Borden cream cheese
- 2 1/2 cups flour
## Filling
- 4 eggs, beaten
- 1 tsp vanilla
- 1 lb brown sugar
- 1 cup white syrup
- 3 Tbsp butter
## Instructions
1. Mix butter, cream cheese, and flour together for the crust.
2. Press crust into pans. Place 3 pecan halves in each tart shell.
3. Mix together eggs, vanilla, brown sugar, white syrup, and butter for the filling.
4. Drop 1 tsp of filling onto the pecans in each tart.
5. Bake at 325° for 30–35 minutes. Makes about 60 tarts. -
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. -
Pecan Pralines
Pecan Pralines
2 cups pecans
1 box brown sugar
1 cup canned milk
Cook milk & sugar to soft ball
stage, let cool then add
2 T butter
1 t vanilla
2 cups pecans
Card 1 Back: blank
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# Pecan Pralines
## Ingredients
- 2 cups pecans
- 1 box (1 Lb) brown sugar
- 1 cup canned milk
- 2 Tbsp butter
- 1 tsp vanilla
- 2 cups pecans
## Instructions
1. Cook the milk and brown sugar to soft ball stage.
2. Let cool, then add the butter, vanilla, and pecans. -
Pecan Pie
Pecan Pie
1 c pecans,
1/2 c Brown Sugar
1 c Corn Syrup
1 tsp Vanilla
3 eggs
1/8 tsp Salt
1/4 c. Melted Butter
Beat eggs. Add Sugar &
Syrup then add Salt & Vanilla
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& then the melted butter.
Place pecans in bottom of
unbaked pie Crust. Add filling
& Bake at 350° for 50-60°
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# Pecan Pie
## Ingredients
- 1 unbaked pie crust
- 1 cup pecans
- 1/2 cup brown sugar
- 1 cup corn syrup
- 1 tsp vanilla
- 3 eggs
- 1/8 tsp salt
- 1/4 cup melted butter
## Instructions
1. Beat eggs.
2. Add sugar and syrup, then add salt and vanilla, then the melted butter.
3. Place pecans in the bottom of an unbaked pie crust.
4. Add filling.
5. Bake at 350° for 50–60 minutes. -
Peas and Walnuts with Zucchini
PEAS AND WALNUTS
WITH ZUCCHINI
Makes 6 servings at 34¢ each.
½ cup coarsely chopped walnuts
2 tablespoons butter
2 medium-size zucchini (¾ pound),
washed and trimmed
Pinch leaf thyme, crumbled
¾ teaspoon salt
2 cups Sugar Snap peas, washed
and strung.
1. Sauté walnuts in butter in large skillet
until lightly browned and crispy, about
5 minutes; remove with slotted spoon;
reserve.
2. Cut zucchini in half lengthwise, then
into ¼-inch slices. Sauté in butter re-
maining in skillet just until tender,
about 5 minutes. Sprinkle with thyme
and salt.
3. Add peas and sautéed walnuts; stir 2
more minutes.
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# Peas and Walnuts with Zucchini
## Ingredients
- 1/2 cup coarsely chopped walnuts
- 2 Tbsp butter
- 2 medium-size zucchini (3/4 pound), washed and trimmed
- Pinch leaf thyme, crumbled
- 3/4 tsp salt
- 2 cups Sugar Snap peas, washed and strung
## Instructions
1. Sauté walnuts in butter in large skillet until lightly browned and crispy, about 5 minutes; remove with slotted spoon; reserve.
2. Cut zucchini in half lengthwise, then into 1/4-inch slices. Sauté in butter remaining in skillet just until tender, about 5 minutes. Sprinkle with thyme and salt.
3. Add peas and sautéed walnuts; stir 2 more minutes. -
Pear Honey Bread
PEAR HONEY BREAD
1 (1-pound 13-ounce) can Bartlett
pear halves
2/3 cup brown sugar
3/4 cup honey
1/4 cup salad oil
1 cup pear syrup
2 eggs
2 teaspoons grated lemon peel
3/4 cup chopped pecans
4 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
Drain pear halves, reserving two for
garnish. Finely chop remaining pear
halves. Combine brown sugar, honey, oil,
pear syrup, eggs and lemon peel. Stir in
pears and nuts. Sift flour, baking powder,
soda and salt. Add to pear mixture, stir-
ring just until blended.
Pour into two greased 4 1/2x8 1/2-inch
loaf pans. Slice reserved pear halves and
arrange over top of batter. Bake at 350
degrees for 50 to 60 minutes or until
toothpick comes out clean when inserted
in center. Remove from pans and cool.
Yields 2 loaves. (For best flavor, wrap in
foil and let stand overnight or longer.
Keeps up to one week.)
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# Pear Honey Bread
## Ingredients
- 1 (1-pound 13-ounce) can Bartlett pear halves
- 2/3 cup brown sugar
- 3/4 cup honey
- 1/4 cup salad oil
- 1 cup pear syrup
- 2 eggs
- 2 tsp grated lemon peel
- 3/4 cup chopped pecans
- 4 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
## Instructions
1. Drain pear halves, reserving two for garnish. Finely chop remaining pear halves.
2. Combine brown sugar, honey, oil, pear syrup, eggs, and lemon peel.
3. Stir in chopped pears and nuts.
4. Sift flour, baking powder, baking soda, and salt. Add to pear mixture, stirring just until blended.
5. Pour into two greased 4 1/2 x 8 1/2-inch loaf pans.
6. Slice reserved pear halves and arrange over top of batter.
7. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick comes out clean when inserted in center.
8. Remove from pans and cool. Yields 2 loaves. For best flavor, wrap in foil and let stand overnight or longer. Keeps up to one week. -
Pear Dessert or Salad
PEAR DESSERT OR SALAD
1 pkg. sugar-free lemon gelatine
1 cup hot water
1 cup ginger ale
1 cup diced pears (fresh or canned)
¼ tsp. powdered ginger.
Sprinkle pears with ginger and let set a while. Dissolve
xxxxxxxxx gelatine in hot water; add ginger ale & cool
until slightly jellied. Add pears. Put into 6 sherbert
glasses and serve with custard sauce.
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# Pear Dessert or Salad
## Ingredients
- 1 pkg. sugar-free lemon gelatine
- 1 cup hot water
- 1 cup ginger ale
- 1 cup diced pears (fresh or canned)
- 1/4 tsp. powdered ginger
## Instructions
1. Sprinkle pears with ginger and let set a while.
2. Dissolve gelatine in hot water; add ginger ale and cool until slightly jellied.
3. Add pears.
4. Put into 6 sherbet glasses and serve with custard sauce. -
Pear Conserve
Pear Conserve (from Gladys)
6 lbs. pears
1 can crushed pineapple
2 oranges sliced with peels
8 c. sugar
Combine & let stand overnite. Simmer
until desired thickness. Before
removing from heat, add 1 pint
or 1 c. Marachino Cherries
(over)
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Add an apple to encourage
jellying. Does not sheath
off spoon unless boiled for hours
& is then too thick. It would be
better if not so stiff —
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# Pear Conserve
*From Gladys*
## Ingredients
- 6 lbs. pears
- 1 can crushed pineapple
- 2 oranges, sliced with peels
- 8 cups sugar
- 1 pint or 1 cup maraschino cherries
- 1 apple (to encourage jellying)
## Instructions
1. Combine pears, pineapple, oranges, and sugar and let stand overnight.
2. Simmer until desired thickness.
3. Before removing from heat, add 1 pint or 1 cup maraschino cherries.
4. Add an apple to encourage jellying.
5. Note: Does not sheet off spoon unless boiled for hours, and is then too thick. It would be better if not so stiff. -
Pear Cheese Salad
PEAR CHEESE SALAD
2 packages (3-ounces each) or 1 package
(6-ounces) lime flavored gelatin
1/8 teaspoon salt
2 cups boiling water
1 can (1 pound) pear halves
8 drops mfnt extract
2 packages (3 ounces each) cream cheese,
softened
Dissolve gelatin and salt in boiling water. Drain pears,
measuring syrup and adding water to make 1 3/4 cups.
Stir syrup and extract into gelatin. Set aside 1 cup gela-
tin; pour remainder into a 9x5x3-inch loaf pan or a
1 1/2-quart mold. Chill until slightly thickened. Then quar-
ter pear halves and place in gelatin. Chill until set, but
not firm. Gradually blend the 1 cup gelatin into cream
cheese; pour into the pan. Chill until firm. Unmold on
salad greens and serve with sour cream, if desired. Makes
about 5 1/2 cups, or 10 servings.
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# Pear Cheese Salad
## Ingredients
- 2 packages (3 oz each) or 1 package (6 oz) lime flavored gelatin
- 1/8 tsp salt
- 2 cups boiling water
- 1 can (1 lb) pear halves
- 8 drops mint extract
- 2 packages (3 oz each) cream cheese, softened
## Instructions
1. Dissolve gelatin and salt in boiling water.
2. Drain pears, measuring the syrup and adding water to make 1 3/4 cups total liquid.
3. Stir the syrup mixture and mint extract into the dissolved gelatin.
4. Set aside 1 cup of the gelatin mixture.
5. Pour the remainder into a 9x5x3-inch loaf pan or a 1 1/2-quart mold.
6. Chill until slightly thickened.
7. Quarter the pear halves and place them in the gelatin in the pan.
8. Chill until set but not firm.
9. Gradually blend the reserved 1 cup of gelatin into the softened cream cheese until smooth.
10. Pour the cream cheese mixture into the pan over the pear layer.
11. Chill until firm.
12. Unmold onto salad greens and serve with sour cream, if desired.
Makes about 5 1/2 cups, or 10 servings. -
Peanut Butter Pie from Spouting Horn
Peanut Butter Pie from Spouting Horn 1/1/79
3 c milk
3 egg yolks
Combine milk & egg yolks. Heat in reg. saucepan or use
double boiler
1 c sugar
1/2 c cornstarch
1/4 tsp salt
Mix sugar, cornstarch & salt. Combine the 2 mixtures & cook
until thick. If using saucepan be VERY careful not to
scorch. Pour hot filling into bowl, cover with buttered
wax paper & chill. This must be absolutely cold before
using. When chilled, whip with electric mixer till creamy;
then add 1/3 to 1/2 cup chunky style peanut butter 2 tsp &
vanilla & beat with mixer till smooth. Place filling in
pre-baked pie shell & cover with whipped cream. sprinkle w.
peanuts
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# Peanut Butter Pie from Spouting Horn
*From Spouting Horn, January 1, 1979*
## Ingredients
- 1 pre-baked pie shell
- 3 cups milk
- 3 egg yolks
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/3 to 1/2 cup chunky style peanut butter
- 2 tsp vanilla
- Whipped cream, for topping
- Peanuts, for topping
## Instructions
1. Combine milk and egg yolks. Heat in a regular saucepan or use a double boiler.
2. Mix sugar, cornstarch, and salt together.
3. Combine the 2 mixtures and cook until thick. If using a saucepan, be VERY careful not to scorch.
4. Pour hot filling into a bowl, cover with buttered wax paper, and chill. This must be absolutely cold before using.
5. When chilled, whip with an electric mixer until creamy.
6. Add 1/3 to 1/2 cup chunky style peanut butter and 2 tsp vanilla; beat with mixer until smooth.
7. Place filling in pre-baked pie shell and cover with whipped cream. Sprinkle with peanuts. -
Peanut Butter Pie
1 Baked 9" pie shell Peanut Butter Pie
1 cup Creamy Peanut Butter
1/2 C superfine sugar
6 T half & half or milk
1 C whipping Cream - whipped till stiff
Peanuts for garnish
Cream peanut butter, sugar & milk in
large mixing bowl. Whip Cream & fold into
peanut Butter Mixture. When mixed well
pour into pie shell. Chill several hrs.
Garnish with nuts.
note. May substitute non-dairy whipped topping
Shave Bittersweet Choc. over top
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# Peanut Butter Pie
## Ingredients
- 1 baked 9" pie shell
- 1 cup creamy peanut butter
- 1/2 cup superfine sugar
- 6 Tbsp half & half or milk
- 1 cup whipping cream, whipped until stiff
- Peanuts for garnish
## Instructions
1. Cream peanut butter, sugar, and milk together in a large mixing bowl.
2. Whip the cream until stiff.
3. Fold whipped cream into the peanut butter mixture.
4. When mixed well, pour into the baked pie shell.
5. Chill several hours.
6. Garnish with nuts.
> **Note:** May substitute non-dairy whipped topping. Shave bittersweet chocolate over top.