Submitted by Mary Clare Fawver
| 4 c. flour | 1½ tsp baking soda | |
| 1 tsp salt | 1½ c. butter | |
| 1¼ packed brown sugar | 1¼ c. sugar | |
| 3 eggs | 1½ tsp vanilla extract | |
| 2 c. chocolate chips |
Heat oven to 350°F. Cream butter & sugar. Add eggs & vanilla extract. Add dry ingredients. Add chocolate chips. Bake about 10 minutes.
Submitted by Monica Fawver
| 1 c. butter, softened | 2 c. chopped pecans, toasted | |
| 2 c. sugar | 4 eggs | |
| 2 tsp vanilla extract | 3 c. flour | |
| 2 tsp baking powder | ½ tsp salt | |
| 1 c. milk |
Frosting
| 8 oz. cream cheese, softened | 1 c. butter, softened | |
| 2 lb. powdered sugar | 2 tsp vanilla extract | |
| 2-3 tbsp milk | 2/3 c. chopped pecans, toasted |
In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.
Submitted by Ruth
| ½ c. self-rising flour | 1/3 c. plain flour | |
| 150g unsalted butter, softened | 1 ¼ c. soft brown sugar | |
| 2 eggs | 1 tbsp milk | |
| 1 tsp vanilla extract | 75g walnut halves, chopped |
1. Preheat the oven to 180°C (356°F). Lightly grease a 20cm square (8″) tin & line the base with baking paper.
2. Sift the flours together into a bowl. In a large bowl, beat the butter & the sugar until light & creamy. Add 1 egg, beat well & add 1 tbsp of the flour mixture. Beat in the second egg, milk, & vanilla. Fold in the remaining flour & ½ c. walnuts. Spoon into the tin & smooth the surface.
3. Scatter the top with the remaining chopped walnuts & some extra brown sugar. Bake for 30-45 minutes. Allow to cool in the tin. Carefully turn out & cut into squares.
Submitted by Trish
Serves 6-8
| 15 oz. solid pumpkin pack | 12 oz. evaporated milk | |
| ¾ c. sugar | ½ c. Biscuit/Baking mix | |
| 2 eggs, beaten | 2 tbs. butter or margarine, melted | |
| 1 1/2 tsp pumpkin pie spice | 2 tsp vanilla extract | |
| whipped topping |
1. In a large bowl, combine all ingredients except the whipped topping. Transfer to a slow cooker coated with nonstick cooking spray.
2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F.
3. Serve in bowls with whipped topping if desired.
Submitted by NutsOnTheNet.com
Serves 6-8
| 1 large egg white | ¼ c. loosely packed light brown sugar | |
| ½ tsp vanilla extract | 2 c. Zenobia Mammoth Pecans | |
| ¼ c. sweetened coconut flakes |
1. Preheat the oven to 250°F. Line a baking sheet with parchment paper.
2. Place the egg white in a medium sized stainless steel bowl & whisk until frothy. Add the brown sugar & vanilla & stir until smooth.
3. Add the pecans & coconut, if desired, & stir until well coated. Pour the mixture onto the prepared baking sheet & arrange in a single layer.
4. Set aside at least 30 minutes & up to two hours. Transfer to the oven & bake, stirring occasionally, for 1 hour.
5. Immediately loosen the nuts with a spatula & set aside to cool.
