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FRESH STRAWBERRY MONKEY BREAD

·         ½ cup toasted pecan pieces

·         1 (16 oz) container fresh strawberries, cut into ¼ inch slices

·         1 ½ cups sugar, divided

·         1 tsp ground cinnamon

·         3 (12 oz) cans buttermilk biscuits, cut into fourths

·         ½ cup butter

Preheat oven to 350 degrees. Spray a 15 cup fluted pan with nonstick cooking spray. Sprinkle nuts evenly into bottom of prepared pan. Top with 1 cup sliced strawberries.

In a small bowl, combine ½ cup sugar and cinnamon. Dredge biscuit quarters in sugar mixture. Layer half of biscuit quarters over strawberries in prepared pan. Top evenly with 1 cup sliced strawberries. Layer remaining biscuit quarters over strawberries. Set aside.

In a small saucepan, combine remaining ½ cup strawberries, remaining 1 cup sugar, and butter. Bring to a boil over medium high heat. Cook stirring constantly, until sugar dissolves. Pour over biscuit quarters in pan. Bake for 40 to 50 minutes, covering pan with aluminum foil to prevent excess browning if necessary. Let cool in pan for 10 minutes. Invert pan onto a serving dish. Serve immediately.

Compliments of Taste of the South

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Brownie Cakes

1 cup salted butter

2 1 oz squares unsweetened chocolate

2 cups sugar

4 large eggs

1 1/2 cups flour

1/2 tsp vanilla extract

1 1/2 cups chopped Delta Pecans

Confectioners sugar

Preheat oven to 350 degrees. Spray a 13x9 inch bakingpan with nonstick baking spray with flour. set aside.

In medium bowl, combine butter and chocolate. Microwave on high in 30 second intervals, stirring occasionally until chocolate is melted. Let mixture cool slightly.

In a large bowl, combine sugar and eggs. beat at medium speed with an electric mixer until light and fluffy, about 4 minutes. Gradually add chocolate beating until well combined. Add flour, vanilla and chipped Delta Pecans, stiring until just combined. Pour mixture into pan and bake at 375 degrees until a wooden pick inserted in the center comes out clean - 20-30 minutes. Dust with confectioners sugar.

·         1/3 cup sugar

·         2 tsp orange zest

·         ¼ cup orange marmalade

·         1 cup toasted pecan halves

·         5 large eggs

·         1 cup bread flour

·         1 cup whole milk

·         1 tsp ground cinnamon

·         1 tsp vanilla extract

·         ¼ tsp salt

·         6 Tbl unsalted butter, cut into pieces

Preheat oven to 450 degrees. Place an 11-inch cast iron skillet in oven to heat.  In a small bowl, combine sugar and orange zest. Set aside. In a small skillet or saucepan, melt marmalade over low heat. Add pecan halves, and keep warm on stovetop.

In a large bowl, beat eggs at medium speed with an electric mixer until frothy.  Add flour, milk, cinnamon, vanilla, and salt, beating until smooth.  Remove skillet from oven, and place butter in skillet to melt. Swirl butter around skillet to grease sides. When butter has melted, add batter to skillet, and immediately return to oven.

Bake until pancake is puffy, 20 to 25 minutes. Remove skillet from oven, and let pancake cool slightly. Dust pancake with orange sugar, and top with orange-marmalade pecans.

Compliments of Taste of the South Magazine

 

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 Sugar-Crusted Pecan Shortcake

SHORTCAKES

·         4 Tbl unsalted butter

·         1 ¾ cups all purpose flour

·         1 tsp baking soda

·         3 Tbl light brown sugar

·         2 Tbl sugar

·         1 tsp baking powder

·         ½ tsp salt

·         ½ cup sour cream

·         1/3 cup plus 2 Tbl heavy cream

·         ½ cup toasted pecans, coarsely chopped

·         2 Tbl sanding sugar, crystal sugar, or raw sugar

FILLING:

·         3 to 4 large ripe yellow peaches, sliced into ½ inch pieces

·         ½ cup raspberries

·         3 Tbl sugar

·         1 cup heavy cream, cold

·         2 Tbl confectioners’ sugar

·         ½ tsp vanilla

1.      To make shortcakes: Melt butter in a skillet over medium high heat, swirling pan every few seconds to ensure even browning. Cook until fragrant and browned, about 8 minutes. Transfer to a small bowl and refrigerate until solid, about 30 minutes.

2.      Put flour, baking soda, sugars, baking powder, salt in the bowl of a food processor. Pulse to combine. Add chilled browned butter and pulse until mixture looks like coarse meal. Add sour cream, 1/3 cup cream, and pecans; pulse until dough forms a ball. Line a rimmed baking sheet with parchment and transfer dough to sheet. Press dough into a 1 inch thick circle. Cover top of dough with plastic wrap. Refrigerate 1 hour.

3.      Preheat oven to 400 degree. Using a 2 inch round biscuit or cookie cutter, cut 8 shortcakes from dough. Press scraps together and cut 4 more. Brush top of shortcakes with remaining 2 Tbl heavy cream and sprinkle with standing sugar. Arrange cakes on baking sheet, 2 inches apart Bake until golden brown, about 15 minutes, turning pan after 10 minutes. Transfer to a wire rack to cool.

4.      To make filling: Toss together peaches, raspberries, and sugar; let sit 10 minutes. Whip cream with confectioners’ sugar and vanilla until soft peaks form.

5.      To assemble: Using a serrated knife, split each shortcake in half horizontally. Spoon fruit mixture and juice onto bottom layer, followed by 3 Tbl whipped cream. Cover with top of shortcake and serve immediately. Serves 12

Compliments of O Magazine 2010

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Jefferson Davis Pie

·         ½ cup butter

·         2 tsp white flour

·         2 cups brown sugar

·         ½ cup chopped pecans

·         4 egg yolk

·         1 large unbaked pie shell

·         1 tsp cinnamon

·         1 tsp ground nutmeg

·         ½ tsp ground allspice

·         ¼ cup raisins

·         ½ cup dried cranberries

·         1 cup light cream or low fat plain yogurt

Preheat oven to 350 degrees. Cream butter and sugar,  creaming until light and fluffy. Add egg yolks, mix well. Combine flour and spices, add to creamed mixture. Stir in remaining ingredients, pour into unbaked pie shell. Bake 40 minutes or until set. Cool. Serve with whipped cream or ice cream.

Compliments of Annette Vallone and the Confederate Era Cookbook

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SWEET POTATO PRALINE PIE – Winner Vardaman Mayor’s Cup

Topping:

·         1 egg

·         3 Tbl dark corn syrup

·         3 Tbl packed brown sugar

·         1 Tbl butter

·         1 Tbl maple flavor

·         1 cup chopped pecans

In a small bowl combine egg, corn syrup, brown sugar, butter, maple flavor and mix well. Stir in pecans. Set aside

PIE

·         1 lb sweet potatoes, baked and peeled

·         ¼ cup butter

·         1 can sweetened condensed milk

·         1 tsp grated orange zest

·         1 tsp vanilla extract

·         ½ tsp ground nutmeg

·         ¼ tsp kosher salt

·         2 eggs

·         One 9” unbaked pastry shell

Preheat oven to 350 degrees. In a large mixing bowl, beat sweet potatoes with butter until smooth, add condensed milk, orange zest, nutmeg, cinnamon, salt, vanilla and eggs, mix well. Pour into pastry crust, bake for 30 minutes, remove from oven and add topping evenly over pie, bake for another 20 to 25 minutes or until golden brown. Cool. Garnish with Praline Pecans (see below).

PRALINE PECANS FOR GARNISH

·         1 cup whole pecans

·         2 Tbl dark corn syrup

·         2 Tbl brown sugar

·         1 tsp maple flavor or pecan praline liqueur

Mix together and bake on a cookie sheet in a 350 degree oven for 15-18 minutes, stirring in 5 minute increments. Immediately spread pecan mixture on aluminum foil to cool separating some of the pecans, but leave some in clusters.

Compliments of Shirley Riley, Sweet Home Cookin’ Co., Water Valley MS

 

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BLACKBERRY PECAN UPSIDE DOWN CAKE

 

·         ½ cup unsalted butter, softened

·         1 cup plus 2 Tbl sugar

·         3 large eggs

·         ½ tsp almond extract

·         1 ½ cups cake flour

·         1 tsp baking powder

·         ¼ tsp salt

·         ½ cup plus 2 Tbl whole buttermilk

·         1 1/3 cups chopped pecans, divided

·         ½ cup unsalted butter, melted and divided

·         1 ¼ cups firmly packed brown sugar divided

·         3 to 4 cups fresh blackberries

Preheat oven to 350 degrees. Spray 1, 9 inch round cake pan with nonstick cooking spray. Set aside

In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add almond extract, beating to combine.

In a medium bowl, combine flour, baking powder, and salt. Sift twice.

Add flour mixture alternately with buttermilk to butter mixture, beginning and ending with flour mixture. Fold in 2/3 cup pecans.

Pour ¼ cup melted butter into bottom of prepared pan. Sprinkle evenly with ¾ cup brown sugar. Arrange blackberries in a single layer over brown sugar. Pour batter over blackberries.

Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Let cake cool for 10 minutes in a pan. Remove from pan, let cake cool completely.

In a medium bowl, combine remaining ¼ cup melted butter, remaining 2/3 cup copped pecans, and remaining ½ cup brown sugar, tossing gently to blend. Sprinkle over top of prepared cake.

 

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BERRY PECAN CAKE

·         1 box of white cake mix

·         1 cup chopped pecans

·         1 cup coconut

·         1 cup frozen strawberries thawed (fresh if available)

·         ½ cup cream

·         3 large eggs

·         1 cup vegetable oil (might try pecan oil)

·         1 3 oz box strawberry jello

 

Fold in strawberry, pecans, coconut, after everything else has been mixed. Pour into greased bundt pan or two 9 inch pans.  Bake at 350 degrees until toothpick comes out clean.

BERRY PECAN ICING

·         1 box powder sugar

·         1 stick butter

·         ½ cup coconut

·         ½ cup chopped pecans

·         ½ cup strawberries drained

Soften margarine, stir in sugar and cream. Add all other ingredients, and beat until consistency to spread on the cake.

Compliments of Lee Kromas’s mother Eunice Henson of Blytheville AR

 

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BANANA SPLIT CAKE

 

·         3 cup pecans chopped

·         1 stick + 6 Tbl butter

·         2 egg whites

·         3 bananas

·         1 large Cool Whip

·         1 large can crushed pineapple

·         1 small can Hershey’s chocolate syrup

·         2 cups + 6 Tbl powdered sugar

·         1 cup chopped cherries

 

1.       FIRST LAYER – Combine 2 cups pecans, 6 Tbl melted butter and 6 Tbl powdered sugar to make crust. Put in square casserole dish.

2.       SECOND LAYER – Mix egg whites, 2 cups powdered sugar and 1 stick butter. Combine for approximately 10 minutes and pour over the first layer.

3.       THIRD LAYER – Slice the bananas lengthwise and place over second layer

4.       FOURTH LAYER – Spread large can crushed pineapple, drained over third layer

5.       FIFTH LAYER – Spread large Cool Whip

6.   SIXTH LAYER – Spread the remaining pecans and cherries. Chill. Just before serving dribble chocolate syrup over top

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MOUNTAIN MAMA

·         1 cup self rising flour

·         1 cup pecans chopped

·         1 stick butter

·         1 cup Cool Whip

·         1 cup powdered sugar

·         1 (8 oz) pkg cream cheese

·         1 large instant chocolate pudding

·         2 cups milk

·         1 large pkg instant vanilla pudding

·         2 cups cold milk

·         1 large cool whip

Five Layers

1.       Mix together flour, pecans and butter. Press into 13x9x2” baking dish. Bake at 350 degrees for 20 minutes. Cool.

2.       Cream together Cool Whip (1 cup), sugar, and cream cheese. Spread evenly

3.       Mix chocolate pudding with milk and spread

4.       Mix vanilla pudding with milk and spread

5.       Spread large Cool Whip on top. Chill and serve

Compliments of Sarah “Sugar Mama” Adams Jenkins

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PECAN DREAM BARS

Makes 2 dozen

• 1 1/2 cups all purpose flour
• 1 3/4 cups firmly packed brown sugar, divided
• 1/2 cup (1 stick) butter
• 4 large eggs
• 1/2 cup light corn syrup
• 1/3 cup butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups chopped pecans
• 1 -  8 oz package almond brickle chips

Preheat oven to 350 F. Lightly grease a 13x9x2 inch baking pan. In a small bowl, combine flour, 3/4 cup brown sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs. Press mixture evenly into prepared pan. Bake 15 minutes.

In a medium bowl, combine eggs, remaining 1 cup brown sugar, corn syrup, and melted butter; stirring until smoooth. Sitr in vanilla, pecans, and brickle chips. Pour over hot baked crust. Bake 30 minutes, or until set. Cool completely before cutting into squares.

Compliments of Taste of the South Magazine - September/October 2006

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Praline Pumpkin Rice Pudding

·         1 12 oz can evaporated milk, divided

·         3 cups cooked short or medium grain white rice

·         1 cup canned or fresh pumpkin

·         ¾ cup dark brown sugar, divided

·         1 tsp pumpkin pie spice

·         ¼ tsp salt

·         1 Tbl butter

·         2/3 cup coarsely chopped pecans

Reserve 2 Tbl evaporated milk; set aside for Praline Topping. In heavy saucepan over medium heat, combine remaining evaporated milk, cooked rice, pumpkin, ½ cup brown sugar, pumpkin pie spice and salt. Stirring occasionally, cook eight to 10 minutes, or until pudding begins to thicken. Pour into 2 quart serving dish or individual dessert dishes.

Praline Topping: melt butter in heavy skillet over low heat. Add remaining ¼ cup brown sugar and 2 Tbl evaporated milk; cook one to two minutes, or until mixture is smooth. Stir in nuts to coat. Spoon pecan mixture over pudding. Serve at room temperature. Makes eight servings.

Compliments of Mid South Farmer Magazine – USA Rice

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DATE LOAF BAR

                Compliments of Mary Lou Speed (my Mom)

5 cups sugar

1 ½ cups milk

½ lb dates

1 Tbl butter

1 ½ cups chopped pecans

1 tsp vanilla

Cook until forms soft ball then add butter, pecans and vanilla. Beat until it turns loose from wet rag, then pour it on wet ray, roll, chill and cut

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LAYER DESSERT

                Compliments of Mary Lou Speed (my Mom)

First Layer:

1 cup flour

1 stick oleo (or butter)

1 cup Delta Pecans (chopped)

Blend like pie crust, place in 9x13 pan and bake 15 minutes at 350 degrees. Let cool.

Second Layer:

1 8 oz cream cheese

1 cup powdered sugar

½ large tub cool whip

Mix and put on first layer

Third Layer:

                1 large instant vanilla pudding prepared with 1 ½ cup milk

                1 large instant chocolate pudding prepared with 1 ½ cup milk

Place on second layer

Fourth Layer:

                Cool whip then cover with shaved chocolate and pecans and place in refrigerator to cool.

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Sour Cream Sweet Potato Pie

For Pie:

·         1 cup packed dark brown sugar

·         1 Tbl flour

·         2 tsp pumpkin pie spice

·         1 tsp salt

·         1 cup sweet potato puree

·         ½ cup sour cream

·         2 large eggs, lightly beaten

·         1 cup evaporated milk

·         1 9 inch unbaked pie shell

For Topping:

·         ¼ cup chopped Delta Pecans

·         ¼ cup dark brown sugar

·         1 Tbl unsalted butter

Preheat oven to 400 degrees. In a bowl, combine sugar, flour, spices and salt. In another bowl, whisk potatoes, sour cream, eggs and evaporated milk. Add the dry ingredients to the liquid and beat until smooth. Pour filling into pie shell. Cover exposed piecrust with foil to prevent excess browning and bake for 50 to 60 minutes or until set.  To make topping: in a small bowl, combine the pecans, sugar and butter. Sprinkle the mixture over the pie and bake for 5 minutes more or until melted. Serve with whipped cream.

 

•  1/2 c shortening
• 2 1/2 c flour
• 1 1/2 c sugar
• 2 1/2 tsp baking powder
• 1/2 c milk
• 1 c pecans
• 4 egg whites

Combine the shortening, flour, sugar, baking soda and milk until creamy. Fold in egg whites and pecans and pour into greased bundt pan. Bake at 350 degrees for approximately 30 minutes. The outside crust will be hard.

 

·         10 eggs

·         1 cup sugar

·         ½ cup brown sugar

·         1 quart milk

·         1 tsp vanilla

·         1 tsp ground cinnamon

·         2 French bread baguettes, sliced

·         1 pound butter

·         1 pound brown sugar

·         2 cups Delta Pecan pieces

·         4 bananas

·         ½ cup Praline Liqueur or purchased caramel sauce

 

1.       Preheat oven to 350 degrees. In a large mixing bowl, combine the eggs, sugars, milk, vanilla, and cinnamon; whisk until well blended. In a nonstick oversized muffin pan, place 2 slices of the bread into the bottom of each muffin cup along with a handful of Delta Pecan pieces.

2.       Pour the egg and milk mixture into each muffin cup. Allow the bread to absorb the mixture, and repeat the process until the bread is saturated and the muffin cup is full, sing four slices of bread per cup.

3.       Bake for 35 minutes or until pudding has turned golden and set in the pan. While pudding is in the oven, melt butter in a 2 quart saucepan over medium heat.

4.       Add the brown sugar and whisk until smooth. Slice the bananas, stir rounds into mixture and add the praline liqueur. Reduce the heat to low to keep the sauce warm. If using prepared caramel sauce, simply warm the sauce over low heat and stir in bananas. Keep warm.

5.       When the pudding is baked, remove from the oven and allow to sit for 15 minutes to cool. Invert the muffin pan to remove the puddings. Place one pudding in the center of a plate and spoon the sauce onto the pudding. Serve immediately. Yield: 12 servings.

• 2 cups all purpose flour
• 1 1/2 tsp baking soda
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 2 cups sugar
• 1 1/4 tsp ground cinnamon
• 1 1/4 cups vegetable oil
• 4 eggs, at room temperature
• 1 tsp vanilla extract
• 2 cups finely shredded carrots
• 1/2 cup chopped Delta Pecans
• 1 (8 ounce) can crushed pineapple, well drained
• 3/4 cup flaked sweetened coconut
• 1 recipe Decadent Carrot Cake Icing

1. Preheat oven to 350 degrees. Grease and flour three 8 inch round cake pans or two 9 inch round cake pans;  set aside.
2. In a large bowl, combine flour, baking soda, baking powder, salt, sugar, and cinnamon; stir well. Add vegetable oil and eggs; blend well with an electric mixer at medium speed. Stir in vanilla, shredded carrots, pecans, pineapple, and coconut.
3. Ladle batter into prepared pans, dividing equally. Bake for 30 to 40 minutes, or until cake tester inserted in the center of layers comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely.
4. Ice cake layers with Decadent Carrot Cake Icing. (Since this cake is very moist, for best results, place layers in the freezer for at least one hour before icing)

• 2 (8 ounce) packages cream cheese, softened
• 1 cup butter
• 6 cups confectioners' sugar
• 3 cups flaked, sweetened coconut
• 1/2 cup raisins
• 1/2 cup chopped Delta Pecans

In a large bowl, cream together cream cheese and butter or margarine with an electric mixer at medium speed. Gradually add confectioners' sugar, beating until smooth. Stir in coconut, raisins, and pecans.

• 2 cups unsalted butter, room temperature, plus more for pan
• 4 cups all purpose flour (spooned and leveled, plus more for pan
• 2 Tbl ground nutmeg
• 1 tsp baking powder
• 2 1/4 cups packed light brown sugar (1 pound)
• 6 large eggs
• 1/2 cup brandy
• 3 cups Delta Pecans, chopped (about 12 ounces)
• 3 cups raisins (1 pound)
• 1 cup confectioners' sugar
• 1 Tbl plus 1 tsp orange juice

1. Preheat oven to 350 degrees. Butter and flour a nonstick Bundt pan (12 cup capacity) tapping out excess flour; set saside. In a large bowl, whisk together flour, nutmeg, and baking powder; set aside.
2. In another large bowl, using a electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.  Add brandy; beat until combined. With mixer on low gradually add flour mixture; beat just until combined (do not overmix). Fold in Delta Pecans and raisins.
3. Spoon batter into prepared pan. Bake until cake has pulled away from sides of pan and a toothpick inserted in top comes out clean, 1 1/2 hours. Immediately invert onto a wire rack, and let cool completely.
4. Set rack with cake over a rimmed baking sheet. In a small bowl, whisk together confectioners sugar and orange juice until smooth. Drizzle cake with glaze. (To store, eep at room temperature, up to 4 days)

 

• 3 large eggs
• 1 cup light corn syrup
• 1 cup sugar
• 1/2 cup (1 stick) butter
• 10 oz semi-sweet chocolate morsels
• 1 1/2 cup toasted Delta Pecans
• 1/4 cup dark rum
• Dash of salt
• 9 inch baked pie shell

Preheat oven to 350 degrees. Cream butter and sugar, add eggs, one at a time, blending well after each addition. Add corn syrup and blend. Stir in the chocolate morsels, pecans and rum. Pour into prepared pie shell and bake in preheated oven for 50 minutes. Serve at room temperature.

• 1 1/2 cups all purpose flour
• 1 3/4 cups firmly packed brown sugar, divided
• 1/2 cup (1 stick) butter
• 4 large eggs
• 1/2 cup light corn syrup
• 1/3 cup butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups chopped Delta Pecans
• 1 (8 ounce) package almond brickle chips

• 5 large eggs
• 3/4 cup sugar
• 2 cups syrup
• Tbl melted butter
• 2 Tbl flour
• 1/8 tsp salt
• 2 cups chopped Delta Pecans
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• 1 cup sugar
• 1 stick butter

Mix eggs, 3/4 cup sugar, syrup, 2 tablespoons melted butter, 2 tablespoons flour, salt and pecans together and set aside. Mix 1 1/2 cups flour, milk and 1 cup sugar together and set aside. Melt stick of butter and pour evenly into a 13x9x2 inch baking pan. Pour pecan mixture over melted butter evenly, but do not stir. Pour flour mixture over pecan mixture evenly, but do not stir. Bake at 375 degrees for about 35 to 45 minutes or until top is golden brown. Cool 1 hour or completely before serving.

• 1/2 loaf Fresh French Bread
• 2 cups milk
• 2 eggs
• 1 1/2 cup sugar
• 1 cup raisins
• 1 tsp cinnamon
• 1 Tbl vanilla
• 2 Tbl butter
• pecans

• 4 c graham cracker crumbs
• 2 Tbl melted butter

• 1 bag (14 oz) light vanilla caramels
• 1 can evaporated mlik
• 1 cup chopped pecans toasted
• 4 packages cream cheese (8 oz), softened
• 1 cup granulated sugar
• 4 eggs
• 2 tsp. vanilla
• 1 cup semi sweet chocolate morsels, melted

• 1/2 cup semisweet chocolate morsels
• 3 Tbl evaporated milk
• Whipped cream (optional for garnish)
• Pecan Halves dipped in caramel

Melt chocolate morsels in top of double boiler or on medium power in microwave oven. Add evaporated milk. Stir until mixture is smooth. Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel. Keep refrigerated. Makes 16-20 servings

 

• 6 ounces (1 cup) semisweet chocolate chips
• 1 1/4 cups chopped pecans
• 2 unbaked pie shells (9 inch)
• 1/2 cup (1 stick) butter
• 1 cup sugar
• 1 cup light corn syrup
• 4 eggs, beaten
• 2 tablespoons whiskey

Sprinkle the chocolate chips and pecans in the pie shells. Combine the butter, sugar, corn syrup, eggs and whiskey iin a bowl and mix well. Spoon into the prepared pie shells. Bake at 350 degrees for 45 to 50 minutes or until the filling is set and the crust is golden borwn. Garnish with whipped cream and strawberries.

Compliments of Notably Nashville Junior League CookBook and Trish Hayley

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Pecan Strips

 

Topping

Mix ingredients. Place on a large ungreased cookie sheet. Pat thin for extra crispness. They will rise just a little. Beat egg white and spread on top of mixture. Sprinkle with chopped pecans and press lightly into mixture. Additional cinnamon may be sprinkled lightly on top. Bake at 350 degrees until well browned. Cut with a sharp knife into tiny squares or strips.

“The aroma of Pecan Strips baking is one of my fondest childhood memories. My mother started baking these in 1958” Compliments of Henri Sue Kennard, Home Economist Bryan Foods.