Ingredients 

1/4 c. Crisco vegetable oil

1/2 c. whole milk

1 egg

1/2  tsp. salt

2  tsp. Clabber Girl baking powder

1/2  c. granulated sugar

1 3/4 c. Pillsbury Whole Wheat flour
1 c. chopped fresh strawberries

1 c.  finely chopped pecans

           Preparation

1.  Preheat oven to 350 degrees. Grease muffin pan if liners are not used. 

2.  In a small bowl, combine oil, milk and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder, pecans, and sugar. Blend in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

3.  Put paper liners in pan and pour mixture in muffin cups. Bake in preheated oven for 15 minutes, or until the tops bounce back from the touch.  Cool 10 minutes and remove from pan.

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Tired of cold cereal and bland breakfasts.  Well here's a "put the ingredients together" the night before recipe that will suprise and delight your morning breakfast crew.  Just have plenty of napkins on hand!

Quicky Sticky Buns

Ingredients

3  Tbls. packed brown Domino's sugar, divided

1/2  Cup Karo Dark Corn Syrup

1/2  Cup coarsely chopped Diamond pecans

2  Tbls. softened margarine, divided

1  Tsp. McCormicks Cinnamon

1  8oz. can Pillsbury refrigerated crescent dinner rolls

Instructions  Preheat oven to 350 degrees F.  In a small bowl combine 2 Tbls. of the brown sugar, the corn syrup, pecans, and 1 Tbls. of the margarine.  Spoon about 2 tsp. mixtrue into each of 9 (2 1/2 inch diameter) muffin pan cups.  Unroll entire crescent roll dough; pinch seams together to form 1 rectangle.  Combine remaining 1 Tbls. brown sugar and the cinnamon.  Spread dough with remaining 1 Tbls. margarine; sprinkle with cinnamon mixture.  Roll up from short end.  Cut into 9 slices.  Place one slice in each prepared muffin pan cup. 

Bake 25 minutes or until golden brown.  Immediately invert pan onto cookie sheet or tray; cool 10 minutes.

 Wow!!!  Mom made sticky buns!



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Straight from the kitchens of Louisiana.  French settlers introduced the praline to New Orleans  during the mid 1800's, and due to an abundance of sugarcane and pecan crops in the area,  the confection became widely popular and took on a distinctly southern flavor.

                           Ingredients
1 cup BORDEN® Low fat Buttermilk                              
1 tsp ARM & HAMMER® baking soda
2 cups DOMINO® sugar                                     
5 tbls LAND O LAKES® unsalted butter
1 tbls DEWARS® Bourbon Whiskey
1 cup DIAMOND®  pecan halves

        Line two baking sheets with wax paper and set off to the side.  In a medium saucepan, combine the buttermilk, baking soda, and sugar.  Over medium-high heat, bring mixture to a rolling boil, stirring constantly.  Cook, without stirring, until a can thermometer registers 240 degrees ( soft ball stage), which usually takes about 15 minutes.  Remove from heat.  Add butter and bourbon; stir with a wooden spoon until butter melts.  Stir in pecans; beat with wooden spoon for 30 seconds. 

         Immediately spoon 1 tbls. of pecan mixture onto prepared baking sheet, forming an approximately 2-inch round disk.  Repeat with remaining mixture.  If mixture begins to harden, return to heat for about 1 minute, scraping down sides and stirring.  Allow disks to stand until set, which usually takes about an hour.  Enjoy!

 

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Sweet Potato Bread with Pecans

courtesy of Bill Kelly

Ingredients:

4 eggs

2 1/2 cups sugar
2/3 cups water
2/3 cup Wesson oil
2 cups mashed sweet potatoes

3 1/2 cups all-purpose Gold Medal flour
1 1/2 teaspoons salt
2 teaspoons baking soda

1 teaspoon cinnamon
1/2 teaspoon baking powder

1 cup coarsely chopped pecans

Directions:

Preheat oven to 350 degrees F.

Combine eggs, sugar, water, oil, and sweet potatoes and mix thoroughly.

Add dry ingredients and mix to combine. Add pecans and mix well.

Divide between 2 greased loaf pans and bake 50 minutes.

Cool in pan to room temperature.

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A simple spring meal that is quick to fix, light enough for lunch, and appealing to all ages.

Salad for 4

3  cups torn iceberg lettuce

3  cups torn spinach leaves-wash well

2 1/2  cups of cooked, chopped chicken

1  cup seedless red grapes, halved

1  (11 oz.) can of mandarin orange segments, drained
1/2  cup pecan halves
optional - sliced red onions to top salad

In large bowl, combine all salad ingredients and toss. 


Dressing
1/4  cup oil + 2  tbls cider vinegar + 1  tbls sugar

In container with tight-fitting lid, combine all dressing ingredients; shake well.  Pour dressing over salad; toss gently to coat.  Enjoy!

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