Recipes
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Our recipes archives are now online as a service to our website visitors. We've handpicked a few recipes guaranteed to make your celebrations the most memorable yet. Enjoy!
Brownie cupcakes
Ingredients:
1 oz semisweet chocolate
1 cup butter
1 ¾ cups sugar
1 cup all-purpose flour
4 eggs
1 teaspoon vanilla extract
1 ½ cups chopped pecans
Preparation:
Line cupcake pans with paper liners.
Combine chocolate and butter in a saucepan
Over low heat, stir in constantly until melted. Slightly cool mixture.
In a large mixing bowl combine sugar, flour and eggs.
Add chocolate mixture, stirring until mixture is smooth.
Fold in pecans.
Pour batter into cupcake liners until they are 2/3 full.
Bake at 325 for 30 to 35 minutes.
Cool cupcakes completely before removing from pan.
Dust cupcakes with powdered sugar, before serve.
Golden Pecan Pie
Ingredients:
¾ cup sugar
1 tablespoon all-purpose flour
Pinch of salt
3 eggs, well beaten
1 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons margarine, softened
1 1/4 cup pecan halves
1 unbaked 9-inch pastry shell
Preparation:
Combine all dry ingredients in a large mixing bowl. (Sugar, flour, salt)
Add eggs, syrup, vanilla and margarine; mix by beating until well blended.
Fold in pecans.
Pour mixture into pastry shell.
Bake at 350 for 55 to 60 minutes.
MARSHMALLOW SWEET POTATO CASSEROLE
Ingredients
8 med. sweet potatoes
2 tbsp. butter
1/2 c. hot milk
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. chopped pecans
1/2 lb. marshmallows
Preparation
Cook sweet potatoes until tender
Remove skins and mash
When smooth, beat in butter, milk, salt, spices
Beat well
Fold in walnuts and turn into buttered baking dish.
Top with marshmallows and bake at 350°F until marshmallows puff and become golden brown.
Cranberry Almond Pound Cake
Ingredients:
1 cup butter, softened
½ cup shortening
1 package dark brown sugar (16oz)
5 eggs
3 cups all-purpose flour, divided 2 ½ cups and ½ cup
½ teaspoon baking powder
¼ teaspoon soda
½ cup milk
2 cups chopped almonds
1 cup of cranberries
Preparation:
In a bowl combine 2 1/2 cups flour, baking powder and soda, stir well; set aside.
Mix almonds with the remaining ½ cup flour and set aside.
In a large mixing bowl mix butter and shortening; gradually add sugar, mix until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add the mixture of flour, baking powder and soda, alternately with milk, beginning and ending with flour mixture.
Add mix of cranberries.
Pour the mix into a greased and floured 10-inch tube pan
Bake at 350 for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 10 to 15 minutes, remove from pan and let cool.
