¼ c. cocoa
1 c. margarine
1 c. water
2 c. sugar
2 c. flour
2 beaten eggs
½ c. buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Frosting (recipe follows)
1. Preheat oven to 400 degrees F. Grease and flour a 15x10x1 (sheet cake) pan .
2. In a medium saucepan, bring cocoa, margarine and water to a boil, stirring constantly, over medium heat .
3. In a large bowl, stir together the sugar and flour. Pour the cocoa mixture over sugar and flour, and blend well .
4. Add the eggs, buttermilk, baking soda and vanilla .
5. Mix thoroughly and spread batter in the prepared pan.
Bake approximately 20 minutes
in the oven at 400 degrees. Do not over bake.
Prepare the frosting while cake is baking. When cake is done, immediately pour the frosting over it and spread evenly. Yields 20 servings.
Frosting (for Texas Sheet Cake)
½ c. Margarine
¼ c. cocoa
6 tablespoons milk
1 pound powdered sugar
1 c. chopped Pecan House Pecans
1. In a medium saucepan, bring to a boil the margarine, cocoa and milk. .
2. Add powdered sugar, vanilla and chopped pecans .
3. Mix and pour over warm cake.
1. Preheat oven to 300 degrees F.
2. Spread pecans evenly on a baking sheet and bake 10-15 minutes, stirring every 5 minutes, until pecans are fragrant and lightly browned.
3. Cool completely.
4. Sprinkle with salt if desired.
5. Store unsued portion in airtight container in the freezer.
Enjoy these plain OR add to green or spinach salads, pasta salads, oatmeal, yogurt, rice, etc.
Rolo Pecan Caramel Candies
These can be made several days to a week ahead.
1 package mini pretzels (twists, not sticks)
1 12-oz. Package Rolo candies (55-56 per bag)
2 - 2 ½ cups large pecan halves (55-56 halves)
1. Preheat oven to 250 degrees F.
2. Cover a cookie sheet with aluminum foil and place pretzels individually to form one layer only. .
3. Place one Rolo candy on top of each pretzel. .
4. Bake at 250 degrees for 4 minutes or until the candies are softened (not melted).
5. Immediately remove from oven and quickly place a pecan half on top of each candy and press down to flatten the candy over the pretzel.
6. Cool for 15 to 20 minutes, then place in refrigerator (uncovered) until the chocolate candy is firm, usually 10 to 20 minutes.
No harm is done if these are left in the refrigerator longer. Transfer to serving dish or storage container.
4 boneless, skinless chicken breasts (pounded to ½ in. thickness or less)
½ - ¾ c. bread crumbs
½ c. finely chopped pecans
2 Tbsp pecan or olive oil
1. Preheat oven to 350 degrees F.
2. Lightly salt and pepper chicken.
3. Mix breadcrumbs and pecans in a shallow bowl.
4. Heat oil to medium high heat in non-stick skillet.
5. Press chicken into breadcrumb/pecan coating (both sides).
6. Carefully move chicken to skillet (coating does not stick firmly and you may sprinkle a little extra on the chicken once it is in the skillet).
7. Brown chicken for about a minute on each side and then place in 9x13 baking dish.
8. Bake 20 minutes.
Most fish (such as catfish, tilapia or trout) could be fully cooked in the skillet and would not need additional baking.
1 - 12 oz. butter cake mix measure 2/3 c. for filling - 3 Eggs
1/2 c. brown sugar
1/2 c. butter melted
1 tsp. vanilla
1 1/2 c. corn syrup
1 c. pecans chopped
Combine cake mix, eggs & butter. Pour into greased 13 x 9 pan, bake at 350 degrees for 15 minutes or until lightly browned.
For filling - mix together 2/3 c. of cake mix, 3 eggs, brown sugar & vanilla. Pour over crust in pan. Sprinkle with pecans. Bake at 350 degrees for 25 - 30 minutes. Cool cut out into sq. Makes 3 dozen.
1 egg white
1 tsp. vanilla
3/4 c. brown sugar
2 1/2 c. pecan halves
1/4 tsp. salt
Beat egg white until foamy, add sugar, salt and vanilla. Beat until it forms stiff film, add pecan. Place on greased cookie sheet, all spread apart and bake at 325 degrees until firm.
1 - 7 oz. jar of marshmallow cream
1 can evaporated milk
1 1/2 lb chocolate kisses
1/2 c. butter
5 c. sugar
6 c. pecan halves
Place marshmallow cream and kisses in large bowl, set aside. Combine sugar, milk and butter in saucepan. Bring to a boil, and cook on low heat for 8 minutes. Pour over marshmallow cream, and chocolate Stir until blended. Stir in pecans last. Drop by teaspoons on wax paper. Yields about 12 dz. clusters.
2 c. diced apples
1/2 c. chopped pecan
Juice of 1/2 lemon
Mayo or salad dressing
1 c. chopped celery
Just diced apples into large bowl, sprinkle with lemon juice, add celery and pecans and toss. Add mayo to hold together and serve on lettuce leaves. Yields 4-6 servings.
1 c. uncooked brown rice
1 clove garlic - minced
2 1/2 c. chicken broth
1 tsp. seasoned salt
1 tsp. salt
1 c. chopped onions
1 T. poultry seasoning
1 c. celery chopped
1 c. chopped pecans
Combine rice, broth and salt, heat to boiling, stirring once. Reduce heat and simmer covered for 45 minutes. Cook onion, celery, and garlic in butter until tender. Stir in rice, add salt, pepper and pecans. Serve with breast of turkey, chicken, or cornish hens.
1 lb can of salmon or 2 c.
1/4 t. salt
1- 8oz bar cream cheese
1/3 t. liquid smoke
1 T. lemon juice
1/2 c. chopped pecans
2 tsp. minced onion
3 T. snipped parsley
Drain and flake salmon, combine all other ingredients except pecans and parsley. Mix thoroughly. Chill several hours, combine pecans and parsley. Shape salmon into loops and roll in nut mixture. Chill well, serve with crackers.
1 c. white corn syrup
1 c. brown sugar
1/2 tsp. salt
1/3 c. melted butter
1 tsp vanilla
3 eggs slightly beaten
1 1/2 c. pecan halves or chopped
1 - 9 in. pie crust
Mix syrup, sugar, salt, butter and vanilla. Mix in slightly beaten eggs. Add pecans. Pour into crust and bake at 350 degrees for 45 minutes. May need to cover with foil towards the last to avoid over browning.
We hope you enjoy cooking many delightful dishes, with pecans from the Pecan House. More recipes are available in the Pecan House Cookbook.