Tag Archives: pecans

Pecan Pie Bars

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Pecan Pie Bar by Larry on FlickrSubmitted by Carli

Main Ingredients

6 c. flour 1½ c. sugar
1 tsp salt 2 c. cold butter

Filling Ingredients

8 eggs 3 c. sugar
3 c. corn syrup ½ c. melted butter
3 tsp vanilla extract 5 c. chopped pecans

Directions

  1. In a large bowl, combine flour, sugar, & salt. Cut in butter until crumbly. 
  2. Press onto bottom & up the sides of two greased 15x10x1 baking pans. 
  3. Bake at 350°F for 18-22 minutes or until edges are browning & bottom is set.
  4. Combine eggs, sugar, corn syrup, butter & vanilla in a large bowl; mix well. Stir in pecans. 
  5. Pour over crust & bake for 25-30 minutes, or until edges are firm & center is almost set. 
  6. Cool on wire racks & cut into bars. Refrigerate until serving.

Best Ever Brownies

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Submitted by Carli

Ingredients

1 egg 1 c. light brown sugar
¾ c. Hershey’s syrup 1½ c. flour
¼ tsp baking soda Dash of Salt
1 stick melted butter ¾ c. chopped pecans, optional

Directions

  1. Heat oven to 350°F, grease a 9″ square baking pan. 
  2. Beat egg, add brown sugar & syrup, beating until well blended. 
  3. Stir together flour, baking soda, & salt; add to egg mixture, beating until blended. 
  4. Fold in butter & nuts. 
  5. Bake 30-40 minutes.

Apple Cranberry Crisp

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Submitted by Carli

Ingredients

3 c. unpeeled chopped apples 2 c. raw cranberries (or Craisins)
1 c. granulated sugar 1½ c. oats
½ c. packed brown sugar 1/3 c. flour
1/3 c. chopped pecans ½ c. melted butter

Directions

  1. Combine apples, cranberries, & sugar in an 8″ square dish, mix thoroughly to blend, then set aside. 
  2. Combine the rest of the ingredients until crumbly & spread evenly over fruit layer. 
  3. Bake at 350°F for 1 hour or until fruit is fork tender. 
  4. Great served warm with ice cream!

Caramel Pies

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Submitted by Foghorn Leghorn

Ingredients

1 Can Eagle Brand Condensed milk 1 graham cracker crust
1 medium tub of cool whip 1¼ C. chopped pecans
1¼ C. mini chocolate chips

Directions

  1. Take wrapper off of the milk can & place in a sauce pan & cover it with water.
  2. Boil water with can in pot for 1 hour & refill water as it evaporates out of the pot. Make sure the can is completely covered at all times.
  3. After the hour is up, cool the can in the fridge for two hours.
  4. Be sure to allow the can to cool entirely! Once cooled entirely, open the can & pour contents into the graham cracker crust & leave in the fridge overnight.
  5. The next day, take the pie crust out & put the Cool Whip on top of the caramel in the pie crust. 
  6. Sprinkle the top of the pie with the chopped pecans & mini chocolate chips.