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Italian Cream Cake

  • 2 cups sifted all purpose flour
  • 1 tsp baking soda
  • ½ cup butter, softened
  • ½ cup shortening
  • 2 cups sugar
  • 5 egg yolks
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 (3 oz) can sweetened flaked coconut
  • 5 egg whites

Cream Cheese Pecan Frosting

  • ½ cup butter, softened
  • 8 oz cream cheese softened
  • 1 pound package confectioners’ sugar
  • 1 TBL vanilla extract
  • ½ cup toasted chopped PECANS

For the cake, mix the flour and baking soda together. Cream the butter, shortening and sugar in a mixing bowl until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Add the dry ingredients and buttermilk alternately, mixing well after each addition and beginning and ending with the dry ingredients. Stir in the vanilla and coconut. Beat the egg whites in a mixing bowl until stiff peaks form. Fold into the batter. Pour into three greased and floured 9 inch cake pans. Bake at 300 degrees for 45 minutes. Cool in the pans.

For the frosting, cream the butter, cream cheese, confectioners’ sugar and vanilla in a mixing bowl until light and fluffy. Stir in the pecans. Spread between the layers and over the top and side of the cake.

Serves 12-15

From Cotton to Countdown – A Culinary Celebration of Southern Tradition



BANANAS FOSTER BREAD PUDDING

WITH CARAMEL PECAN SAUCE

  • 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
  •  4 bananas
  •  ½ cup Praline Liqueur or caramel sauce
  •  2 cups pecan pieces

 

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

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. Add the brown sugar and whisk until smooth.

Slice the bananas, stir rounds into mixture, and add the praline liqueur and pecans. 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. When the pudding is baked, remove from 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.


 

CHOCOLATE-PECAN TRUFFLES

  • 1 cup chopped pecans
  • 1 TBL sugar
  • 1 (12 oz) package semi-sweet chocolate chips
  • 2/3 cup heavy cream
  • ¼ tsp vanilla extract
  • 3 TBL butter, softened

 In a small skillet, cook pecans over medium heat on stovetop stirring constantly until lightly toasted. Remove from heat and let cool slightly. Process pecans and sugar in a food processor until the mixture resembles large crumbs. Place in a shallow bowl, set aside

Place chocolate chips in a heat proof bowl. In a saucepan, bring cream and vanilla extract to a simmer over low heat on stovetop. Pour over chocolate chips. Stir until chocolate is completely melted and blended in. Let the mixture cool until it is just slightly warm to the touch. Add butter, stirring until melted and well blended. Cover with plastic wrap and refrigerate for at least 1 hour.

Scoop chocolate mixture by teaspoonfuls and roll into balls. Roll each ball in pecan coating and place on a cookie sheet covered with parchment paper. Cover with plastic wrap and refrigerate until firm.

 


 BLUEBERRY  MUFFINS

  • 1 cup fresh blueberries
  • 1 ¾ cup flour  + 1 TBL 
  • ½ cup sugar
  • 1 tsp baking powder
  •  ½ tsp baking soda
  • 1 tsp ground nutmeg
  •  ¾ tsp salt
  • 1 egg
  • 1 cup sour cream
  • 1/3 cup milk

 Preheat oven to 400. Grease 12  2 ½ inch muffin cups. In a small bowl toss blueberries with the 1 TBL flour, set aside. In a large bowl combine the 1 ¾ cups flour, sugar, baking powder, baking soda, nutmeg and set aside. In a medium bowl beat egg and stir in sour cream and milk. Stir into flour mixture until just combined (batter will be lumpy). Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter and bake until golden – about 20 minutes.


OATMEAL ROCK COOKIES

  • 1 cup butter
  • 2 cups sugar
  • 4 cups flour (sift with spices)
  • 4 cups oatmeal
  • 1 cup sour milk
  • ½ tsp soda (add to milk)
  • 3 eggs
  • 1 box raisins
  • 2 cups pecans
  • 1 tsp allspice, cloves and nutmeg
  • 2 tsp cinnamon
  • ½ tsp ginger
  • 2 tsp vanilla

 

Cream butter and sugar, then add eggs, one at a time and beat well after each. Add flour and milk and vanilla alternately. Mix oatmeal, raisins and pecans. Makes a bunch. Drop by spoonful on very lightly greased cookie sheet. Bake at 350 F about 15-18 minutes. Makes about 10 dozen small rocks.


 TRIPLE LAYER BUTTERSCOTCH PIE

  • 2 squares ( 1 oz each) semi-sweet baking chocolate, melted
  • 1/4 cup sweetened condensed milk
  • 1 chocolate crumb crust
  • 3/4 cup chopped PECANS, toasted
  • 1-3/4 cups cold milk
  • 2 packages JELL-O Butterscotch Flavor Instant Pudding & Pie Filling
  • 1 carton (8 oz) whipped topping, thawed

 

 In a small bowl, mix melted chocolate and sweetened condensed milk until well blended. Pour into crust. Sprinkle pecans evenly on top. Refrigerate 10 minutes. Meanwhile, in a lrge bowl, beat milk and pudding mixes with wire whisk for 2 minutes or until well blended. Mixture will be thick. Spread 1-1/2 cups pudding over pecans. Immediately stir one-half of whipped topping into remaining pudding. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate 3 hours or until set.


 APRICOT PECAN RUGELACH

Ingredients:

  • 1 cup butter, softened
  • 1 8 oz package cream cheese, softened
  • 1 tsp vanilla extract
  •  2 cups flour
  •   ¾ cup white sugar
  • 1 cup chopped Delta Pecans
  •   ¾ cup dried apricots, chopped
  •  ¼ cup packed brown sugar
  • 1 ½ tsp ground cinnamon
  •  ½ cup raspberry preserves or strawberry preserves
  • 1 TBL PECAN OIL

 In a large bowl, with mixer at low speed, beat butter with cream cheese until blended and smooth. Beat in vanilla extract, 1 cup flour and ¼ cup sugar until blended.With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight. Prepare filing: in medium bowl, with spoon, stir pecans, apricots, brown sugar, ¼ cup plus 2 Tbl white sugar, and ½ tsp cinnamon until well mixed. Line 2 large baking sheets with parchment paper. On lightly floured surface, with floured rolling pin, roll 1 piece of the chilled dough into a 9 inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about ½ cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll each wedge, jelly roll fashion. Place cookies on parchment paper, point side down about ½ inch apart. Repeat with remaining dough, one fourth at a time.Preheat oven to 325 degrees F. In cup mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with pecan oil. Sprinkle with cinnamon sugar.Bake rugelach at 325 degrees F about 30-35 minutes until golden. Store in tightly covered container. 


BLUEBERRY CRUNCH

  •         1 20 oz can crushed pineapple in juice, undrained

  •        1 18.25 oz package yellow cake mix

    • 3 cups fresh blueberries

  •         ½ cup sugar

  •         ½ cup butter

  •         1 cup chopped pecans

Spread pineapple in a lightly buttered 13x9 baking dish; sprinkle with cake mix, blueberries, and sugar. 

Drizzle with butter and top with pecans. Bake 2 350 degrees for 45 minutes until bubbly.

 

Compliments of Babs Sweatt, Clarksdale Ms


SWEET POTATO PRALINE PIE

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, and maple flavor, 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

  •           1 9” unbaked pastry shell

Preheat oven 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.                     

 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.

 

 


GERMAN CHOCOLATE MACAROONS 
  • 1 (14 oz) can sweetened condensed milk
  • 4 cups sweetened flaked coconut
  • 1 cup chopped, toasted DELTA PECANS
  • ½ tsp vanilla extract
  •  4 ounces bittersweet chocolate, roughly chopped

In the top half of a double boiler, cook condensed milk over medium heat until golden, approximately 1 hour. Preheat oven to 325 degrees . Line a baking sheet with parchment paper. Set aside.

In a large bowl, combine condensed milk, coconut, DELTA PECANS, and vanilla, stirring well. Drop by tablespoonfuls onto prepared pan. Bake until lightly golden, approximately 16 minutes. Let cool on pan. In a small microwavable bowl, microwave chocolate in 30 second intervals until melted. Drizzle over macaroons. Let cool completely.

 


FRUIT CAKE COOKIES
  • 1 cup unsalted butter, softened
  •  ¾ cup sugar
  •  ¾ cup firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ¾ tsp ground cinnamon
  •  ½ tsp ground cloves
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • 2 cups quick cooking oats
  •  ½ cup chopped PECANS
  •  ½ cup candied fruit
  •  ¼ cup golden raisins
  • 1 cup confectioners’ sugar
  • 2 Tbl bourbon

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. In a large bowl, combine butter and sugars. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well.

In a large bowl, sift together flour, baking soda, salt, cinnamon, cloves, allspice and nutmeg. Stir into butter mixture. Add oats, pecans, candies fruit, and raisins, stirring well. Drop by heaping tablespoons on prepared baking sheets.

Bake until lightly golden, 10 to 12 minutes. Transfer to wire racks, and let cool completely. In a  medium bowl, combine confectioners’ sugar and bourbon, whisking well. Drizzle over cookies.

Compliments of Taste of the South


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


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.


ORANGE PECAN DUTCH BABY
  • 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


 SUGAR CRUSTED PECAN 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
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.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.

 

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.

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


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


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

 


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.

 


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

 


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

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


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

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


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


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.


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.

 


Aunt Bernita's Cake
  •  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.


Bananas Foster Bread Pudding with Carmel Sauce and Pecans

 

·         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.


 
THE EDGEWOOD BAKERY CARROT CAKE
  • 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
Preheat oven to 350 degrees. Grease and flour three 8 inch round cake pans or two 9 inch round cake pans;  set aside. 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.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.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)
Decadent Carrot Cake 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.


 
Orange Marmalade Cake
 
1 1/2 cups sugar
1 1/4 cups vegetable oil
3 eggs
1/2 tsp orange extract
2 1/2 cups all purpose flour
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 3/4 cups Orange Marmalade (recipe follows)
1 1/3 cups chopped Delta Pecans, toasted
1 recipe Orange Cream Cheese Frosting (recipe follows)
Garnish: fresh orange sections
Preheat oven to 350 degrees. Grease and flour 3 8" round cake pans. Set aside.
In a large bowl combine sugar, oil, eggs, and orange extract. Beat at medium speed with an electric mixer until smooth. In a medium bowl, combine flour, cinnamon, soda and salt. Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in marmalade and Delta Pecans. Pour into prepared pans. Bake for 30 to 33 minutes, or until awooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.  Spread Orange Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with fresh orange sections, if desired.
 
ORANGE CREAM CHEESE FROSTING
1 8 ounce package cream cheese, softened
1/2 cup butter softened
3 tsp fresh orange zest
3 Tbl fresh orange juice
6 cups confectioners sugar
In a large bowl beat cream cheese and butter at medium speed with an electric mixer until creamy. Add orange zest and juice, beating until combined. Gradually add confectioners sugar, beating until smooth.
 
ORANGE MARMALADE
8 seedless oanges
2 lemons
1 (1.75 ounce) package powdered fruit pectin
2 cups fresh orange juice with pulp
1 tsp vanilla extract
2 cups sugar
Using a vegetable peeler, peel oranges and lemons, being careful to remove only orange and yellow colored top layer and not white pith. Using a kitchen knife, finely chop peel; set aside. Section oranges and lemons. Remove any seeds, place sections in a small bowl and sprinkle with pectin. In a large saucepan bring chopped peel, orange juice, and vanilla to a rolling boil. Lower heat and simmer for 20 minutes. Add orange and lemon sections. Simmer for an additional 10 minutes. Add sugar. Bring back to a rolling boil for 3 to 5 minutes, stirring constantly. Remove from heat and let cool for at least 1 hour. Place in an airtight container and refrigerate for up to 1 month.
Taste of the South Magazine, Winter 2008

 
GLAZED PECAN-RAISIN CAKE
 
This cake is lighter in texture and more delicate than traditional fruitckae, het keeps all its appeal with nutmeg, pecans, raisins, and a touch of brandy. This recipe is from the Martha Stewart Living Magazine.
 
  • 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)

 


CHOCOLATE PECAN PIE
  • 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.


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 Delta Pecans
  • 1 (8 ounce) package almond brickle chips
Preheat oven to 350 degrees F. Lightly grease a 13x9x2 inch baking pan. In a small bowl, combine flour, 3/4 cup brown sugar. Cut in butter with a 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 smooth. Stir in vanilla, pecans, and brickle chips. Pour over hot baked crust. Bake 30 minutes, or until set. Cool completely before cutting into squares.

PECAN COBBLER
  • 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.


BREAD PUDDING WITH PECANS
 
  • 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
Break up French bread into pieces. In a mixing bowl, mix all ingredients together. Put mixed ingredients into a greased 1 quart baking dish. Top with pecans, Bake in a 350 degree oven for 45-55 minutes or until the mixture is firm. After removing from oven, top with your favorite sauce or leave plain.
Compliments - Recipes and Remembrances - The Jenkins Family Cookbook

TURTLE PECAN CHEESECAKE
 
Crust:
  • 4 c graham cracker crumbs
  • 2 Tbl melted butter
Combine graham cracker crumbs and melted butter; press mixture onto bottom and sides of buttered 10 inch springform pan (2 inches deep). Bake in preheated 350 degree oven 10-15 minutes. Set aside to cool.
 
Filling:
  • 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
In heavy 1 1/2 quart saucepan, melt caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecan halves into caramel mixture and set aside to use later as garnish). Pour caramel mixture over cooled crust; top with chopped toasted pecans.
 
Combine cream cheese and sugar, mixing on medium speed with electric mixter until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.
 
Bake in preheated 350 degree oven 1 hour and 20-25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
 
Chocolate Topping:
  • 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


SHOW HOUSE CHOCOLATE PECAN PIE 
  • 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

  • 1 cup pecans
  • 1 egg yolk
  • 1 tsp cinnamon
  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 cup real butter (no substitutes)

 

Topping

  • 1 egg white beaten until frothy
  • ½ cup pecans
  • Sprinkle with more cinnamon if desired

 

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.