Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Candy

2 cups granulated sugar
1 cup Karo syrup
1/4 stick butter
1/4 teaspoon salt
1 pound peanuts — raw
1 teaspoon soda

Boil sugar, Karo, butter and salt together to soft ball stage. Then add the peanuts. Bring to boil again and continue to boil to just beyond hard crack stage, (300 degrees), stirring to keep mixture from scorching. Add the soda and stir briskly. Remove from heat and spread out on a buttered cookie sheet to cool. Break into pieces.

Description:
“Candy”

Per Serving (excluding unknown items): 656 Calories; 31g Fat (39.7% calories from fat); 15g Protein; 91g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 5 Fat; 5 1/2 Other Carbohydrates.

NOTES: From Uncle Karl Murray

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Desserts

2 cups pecans — chopped
1 quart Vanilla Ice cream
Hot Fudge topping

Bake pecans in a shallow pan at 300° for 15 minutes. Stir frequently. Cool.

Shape ice cream into 6 balls. Roll into pecans. Place on wax paper lined cookie sheet. Cover and store in freezer. Serve with hot fudge sauce

Per Serving (excluding unknown items): 417 Calories; 34g Fat (69.8% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 6 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES: Barb Reese

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Desserts

combine flour and 2 tablespoons brown sugar. Cut in 1/2 cup butter with pastry blender until mixture resembles coarse meal. Press mixture evenly into a greased 9-inch square pan. Bake at 350° for 15 to 17 minutes.

combine next 5 ingredients, beating well. Stir in pecans. Pour filling over prepared crust. Bake at 350° for 25 minutes or until firm. Let cool, and cut into bars.

Yield: “2 Dozen”

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

NOTES: Southern Living

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories :

3 eggs
1 1/2 cups sugar
2 tablespoons brown sugar
1/2 teaspoon nutmeg
2 3/4 cups whipping cream
1/4 cup butter — melted
1/2 cup pecans
1/2 cup raisins
4 cups Texas Toast (crust removed and cubed)

Combine the 3 eggs, sugars, nutmeg, whipping cream, butter, pecans and raisins. Place bread in a 6 x 10 loaf pan and pour the egg, sugar, whipping cream mixture over the bread. Bake, covered, at 375 degrees for 20 minutes then remove the covering and cook another 30 minutes. Cool. For the sauce, whisk together in a heavy pan, the sugars, flour, egg, butter and whipping cream. Over a medium heat, cook, stirring constantly, until mixture has thickened. Add bourbon to sauce and mix well. To serve, slice the Bread Pudding and serve with 2 or 3 tablespoons of the Bourbon Sauce.

Per Serving (excluding unknown items): 587 Calories; 43g Fat (63.3% calories from fat); 5g Protein; 51g Carbohydrate; 1g Dietary Fiber; 207mg Cholesterol; 118mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 8 Fat; 2 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

2 cups flour
1/2 teaspoon salt
1 cup butter — recipe below
1/2 cup powdered sugar
2 teaspoons vanilla
1 cup pecans — chopped

Cream butter and sugar until fluffy. Add dry ingredients and vanilla. Mix well. Then add pecans. Shape 1 tablespoon dough into finger length cookies. Bake on ungreased cookie sheet 25 min. at 325 degrees. May sit in refrigerator 30 minutes before shaping. Remove from oven when done and roll in powdered sugar while still warm.

Description:
“Cookies”
Yield: “2 dozen”

Per Serving (excluding unknown items): 3515 Calories; 259g Fat (65.4% calories from fat); 36g Protein; 273g Carbohydrate; 15g Dietary Fiber; 497mg Cholesterol; 2946mg Sodium. Exchanges: 14 Grain(Starch); 1/2 Lean Meat; 51 Fat; 4 Other Carbohydrates.

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Pies

1 cup corn syrup
1 tablespoon butter — melted
1/3 teaspoon salt
3 eggs
1/2 cup brown sugar
1 teaspoon vanilla
1 cup pecans — chopped

Mix and pour into pie shell. Bake 1 hour at 300 degrees or until knife inserted in center comes out clean.

Per Serving (excluding unknown items): 376 Calories; 17g Fat (37.6% calories from fat); 5g Protein; 57g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 244mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Fat; 3 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie Desserts

3 cups all-purpose flour
1/3 cup sugar
3/4 cup butter — softened
1/2 teaspoon salt
Filling:
1 1/2 cups sugar
1 1/2 cups Karo syrup
3 tablespoons butter — melted
1 1/2 teaspoons vanilla
4 eggs — slightly beaten
2 1/2 cups pecans — chopped

Heat oven to 350°. Grease Jelly Roll pan.

Beat all of the first 4 ingredients on low speed until crumbly. Mixture will be dry.
Press firmly in pan. Bake 20 minutes or until golden brown.

Prepare filling by mixing all of the ingredients except the pecans until well blended. Stir in pecans.

Pour over baked layer; spread evenly. Bake 25 minutes or until filling is set. Cool. Cut into squares. 60 squares.

Per Serving (excluding unknown items): 7812 Calories; 379g Fat (42.2% calories from fat); 87g Protein; 1082g Carbohydrate; 31g Dietary Fiber; 1314mg Cholesterol; 3711mg Sodium. Exchanges: 22 Grain(Starch); 4 1/2 Lean Meat; 71 Fat; 49 1/2 Other Carbohydrates.

NOTES: Betty Crocker

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

1 1/2 cups butter
1 8 oz. cream cheese — softened
3 cups sugar
6 large eggs
3 cups flour
1/2 teaspoon salt
1/4 cup bourbon or milk
1 1/2 teaspoons vanilla
1 1/2 cups chopped pecans — Toasted

Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and salt, and add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and chopped pecans. Pour batter into a greased and floured 10-inch tube pan.
Bake at 325° for 1 hour and 30 minutes or until a long wooded pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack.

Yield: “1 10 inch cake”

Per Serving (excluding unknown items): 8571 Calories; 509g Fat (52.4% calories from fat); 110g Protein; 929g Carbohydrate; 24g Dietary Fiber; 2266mg Cholesterol; 4981mg Sodium. Exchanges: 21 Grain(Starch); 8 Lean Meat; 95 1/2 Fat; 40 Other Carbohydrates.

NOTES: Southern Living

Recipe By :
Serving Size : 14
Preparation Time: 0:00
Categories : Vegetables

1/2 cup butter
1 cup pecans
1/2 cup onion — chopped
2 cups long-gain rice, uncooked
2 cups canned chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon dried thyme — crumbled
1/8 teaspoon rosemary
1/8 teaspoon pepper — freshly ground
3 tablespoons fresh parsley — chopped
1 cup carrots — grated

Melt 3 tbls. butter in a large skillet over medium-high heat. Add pecans, and saute 2-3 minutes or until lightly browned. With a slotted spoon, transfer pecans to a small bowl. Cover and set aside.

Melt remaining butter in the same skillet. Add onion,and saute 5 minutes or until tender. Add rice, and stir 2 minutes or until evenly coated.
Meanwhile, bring broth, water, salt, thyme, rosemary, pepper and 2 tbls. parsley to a boil in a saucepan over medium-high heat. Add mixture to rice. Cover, reduce heat to low and simmer 20 minutes or until liquid is absorbed. Add pecans, carrots and remaining parsley. Fluff with a fork and serve.

Per Serving (excluding unknown items): 116 Calories; 12g Fat (87.6% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 148mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

NOTES: From Carol’s Best of the Best from South Carolina Cookbook

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Desserts

1 cup butter
1 cup sugar
1 large egg — separate out yolks
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 1/4 cups chopped pecans

Beat butter and sugar at medium speed until creamy; add egg yolk, flour, and next 3 ingredients, beating well. Press mixture evenly into a lightly greased 15 x 10 jellyroll pan.
Beat egg white until soft peaks form; spread over dough in pan. Sprinkle with copped pecans, gently pressing into dough.
Bake at 325° for 25 minutes. Cut into 2 x 1-inch sticks while warm. Cool on wire racks. Store in an airtight container up to 2 weeks or freeze up to 3 months.

Yield: “5 dozen”

Per Serving (excluding unknown items): 4407 Calories; 293g Fat (58.5% calories from fat); 46g Protein; 422g Carbohydrate; 20g Dietary Fiber; 709mg Cholesterol; 1953mg Sodium. Exchanges: 14 1/2 Grain(Starch); 1 1/2 Lean Meat; 57 Fat; 13 1/2 Other Carbohydrates.

NOTES: Southern Living