Christmas Recipes: Pecans

Title: Perfection Pecan Pie

Crust:
      1 c  all-purpose flour
    1/8 ts salt
    1/2 c  Crisco shortening
      3 tb water

Filling:
    1/4 c  butter or margarine,softened
      1 c  sugar
      4 ea eggs
    3/4 c  light corn syrup
      2 ts vanilla
  1 1/4 c  pecan halves
 
Heat oven to 375 degrees.

For crust:
Combine flour and salt.Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks.Add all of water.Toss lightly with fork until dough will form a ball.Press between hands to form 5 to 6" pancake.

Flour rolling surface and pin lightly.Roll dough into circle and trim 1" larger than upside-down 9" pie plate.Loosen dough, carefully.Fold into quarters.Unfold and press into pie plate. Fold edge under.Flute as desired.

For filling:
Cream butter and sugar in mixing bowl. Beat in eggs, syrup and vanilla. Stir in pecans. Pour filling into unbaked pie shell.

Bake @ 375 degrees for 5 minutes. Reduce heat to 325 degrees. Bake for 45 minutes or until knife inserted in center comes out clean. Cool to room temperature before cutting. Makes one 9" pie.

Title: Chocolate Pecan Kisses

  3    Egg whites
    1/4 ts Cream of tartar
    3/4 c  Granulated sugar
    1/2 c  Finely chopped pecans
    1/4 c  Sifted unsweetened cocoa
           -powder
    1/2 ts Vanilla
      1 pn Salt
 
Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff glossy peaks form. Fold in pecans, cocoa powder, vanilla and salt. |

Spoon into pastry bag fitted with 1/2 inch tip. Pipe 1 inch kisses, about 1-1/2 inches apart, onto lightly greased baking sheets.

Bake in 250F oven for about 45 minutes or until outside is firm but inside is slightly soft. Let cool on racks. Store at room temperature, covered with plastic wrap, for up to 5 days. Makes about 44 cookies.
 
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens

Title: Apple-Pecan Salad

  1 pk Gelatin, lemon-flavored (3oz)
  1 1/4 c  Water, boiling
    1/2 c  Sour cream
    1/2 c  Mayonnaise
      1 tb Sugar
      1 tb Lemon juice
      2 c  Apples,tart,peeled/chopped
  1 1/4 c  Pecans,chopped
      1 pk Gelatin,orange-flavored (8oz
      1 c  Water,boiling
    3/4 c  Apple juice,canned
 
1. Dissolve lemon gelatin in 1-1/4 cups boiling water; cool slightly.

Combine sour cream, mayonnaise, sugar, and lemon juice. Blend mixture into lemon gelatin. Chill until slightly thickened, about 1 hour - and fold in apples and pecans.

2. Meanwhile, dissolve orange gelatin in 1 cup boiling water. Add apple juice. Pour 2/3 cup of liquid into a 6-cup ring mold. Chill until set but not firm, about 30 minutes. Chill remaining orange gelatin mixture until slightly thickened.

3. Spoon lemon gelatin mixture over orange gelatin in mold and top with remaining orange gelatin. Chill until firm - at least 4 hours but overnight if possible to insure a very firm salad and one that will unmold easily.

Title: Rum Pecans

      2 c  Pecan halves
    1/4 c  Sugar
      2 tb Dark rum
      2 ts Instant coffee
    1/4 ts Cinnamon
      1 ds Salt
 
Combine all ingredients in a small saucepan and cook over medium heat, stirring constantly, about 15 minutes, until sugar is melted and nuts are well coated. Pour out onto oiled wax paper and separate halves of pecans as they cool.
 
Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press Gazette (newspaper), December 13, 1978
 
From Sallie Austin

Title: Cranberry Pecan Pie

      3    Eggs, lightly beaten
    2/3 c  Sugar
      1 ts Vanilla
      1 c  Chopped fress or frozen
           Cranberries
      1 c  Golden corn syrup
      2 tb Butter or margarine, melted
      1 c  Coarsely chopped pecans
      1 tb Grated orange rind
      1    Unbaked (9inch) pastry shell
 
In medium bowl, stir together eggs, corn syrup, sugar, melted butter and vanilla until well blended.  Stir in pecans, cranberries and orange rind. Pour into pastry shell.

Bake in preheated 350 F oven 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean.

Cool on wire rack. If desired, serve with whipped cream. Makes 8 servings.

Title: Pecan Glazed Ham

      1 ea boneless, cooked ham
      1 x  whole cloves
      1 x  honey
      1 c  packed brown sugar
    1/2 c  fine bread crumbs
  1 1/2 ts dry mustard
    1/2 c  coarsely chopped pecans
 
Place ham in roasting pan. Add water to a depth of approx. 2 inches; bring to a boil. Reduce heat and simmer, covered for 2 hours.

Remove ham from pan; score with diagonal cuts and stud each corner of diamonds with whole cloves. Coat with honey.

Mix brown sugar, bread crumbs, mustard and pecans and pat onto ham. Bake at 325 deg. for 30 minutes.

Title: Apple-Pecan Stuffing

     1/4 c + 2 tbsp Butter
    2/3 c  Onion; diced
    2/3 c  Celery; diced
      3 c  Bread, day-old; diced
      3 c  Apples; diced
      1 ts Salt
    1/2 ts Pepper, black
    1/8 ts Sage, ground
    1/8 ts Marjoram, ground
    1/8 ts Thyme, ground
    1/2 ts Parsley flakes, dried
    1/2 c  Pecans; chopped
    1/2 c  ;Water
 
Melt 1/4 cup butter in skillet. Add onion and celery and cook until tender. Add to bread.

Melt 2 tablespoons butter in skillet. Stir in apples. Cook until golden. Add apples to bread mixture. Mix in salt, pepper, sage, marjoram, thyme, parsley and pecans. Add water and mix thoroughly.
 
Makes enough for a 10-pound turkey
 
The tartness of the apples offers a wonderful flavor foil for bread stuffing.

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