Home » Food & Drink » Recipes 1880-1960 » THIS WEEK, LET'S GO NUTS

THIS WEEK, LET'S GO NUTS

© Vaudie E. Harrison

Over the years, I've had a whole bunch of people tell me, from time to time, that I'm just flat nuts. Maybe they're right, but in any case I do love to eat nuts of almost any kind. I like 'em raw, roasted, toasted, salted, unsalted and a lot of other ways. And I dearly love to use nuts when it comes time to bake up a batch of goodies.

So, this week, I'll share some great recipes that utilize nuts in the making of some wonderful sweets.

So let's get cooking. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

IMPROBABLE PECAN PIE

1 1/2-2 Cups Pecans (Chopped)

3/4 Cup Brown Sugar (Packed)

1/2 Cup "Bisquick" Baking Mix

1/4 Cup Butter

3/4 Cup Milk

1 1/2 teaspoons Vanilla

4 Eggs

Grease a 9 inch pie pan. Sprinkle the Chopped Pecans over the bottom of the pie pan. Combine the remaining ingredients and beat until well blended. Gently pour the mixture into the pie pan. Bake in a preheated 350F oven for about 45 minutes or until golden brown and a knife or fork inserted into the middle of the pie comes out clean. Allow to stand for at least 5-10 minutes before serving. If desired, you may top with Sweetened Whipped Cream. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

PECAN PUDDING PIE

1 Cup Dark Corn Syrup

1 Package Vanilla Instant Pudding (4 Serving Size)

3/4 Cup Sweetened Evaporated Milk

1 Egg (Lightly Beaten)

1 Cup Pecans (Chopped)

1 8 inch Unbaked Pie Shell

Sweetened Whipped Cream (Optional)

In a medium or large bowl, combine the Dark Corn Syrup and the Pudding Mix and blend well. Gradually add the Sweetened Evaporated Milk and Beaten Egg and stir to completely combine and blend the mixture. Add the Chopped Pecans and stir to mix well. Pour the mixture into the 8 inch pie shell. Bake in a preheated 375F oven for about 45 minutes or until the top of the pie is firm. Cool completely before serving. Top with Sweetened Whipped Cream and Garnish with Pecan Halves, if desired. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CHOCOLATE CHIP PECAN COOKIES

1 Cup Unsalted Butter (Softened)

1/2 teaspoon Vanilla

3/4 Cup Powdered Sugar

2 Cups minus 2 Tablespoons Flour

1/4 teaspoon Salt

1/2 Cup Pecans (Chopped)

1/2 Cup Semi-Sweet Chocolate Chips (More if Desired)

In a large bowl, beat the Butter and Vanilla together until light and fluffy. Beat in the Powdered Sugar--a little at a time-- until the mixture become creamy. Combine the Salt and Flour and add the Flour mixture to the Butter mixture--a little at a time. Mix well, but do not over beat the mixture. STIR in the Pecans and Chocolate Chips--do not beat. Drop dough balls about the size of a golf ball onto an ungreased baking sheet and chill for about 1 hour. Remove from the "fridge" and bake at 300F for about 45 minutes or until the cookies are beginning to turn brown around the edges and are cooked completely at the center of each cookie. Remove from the oven and allow to cool on a wire rack. NOTE: This recipe makes LARGE cookies, so if a smaller cookie is desired, make the dough balls smaller.

The copyright of the article THIS WEEK, LET'S GO NUTS in Recipes 1880-1960 is owned by Vaudie E. Harrison. Permission to republish THIS WEEK, LET'S GO NUTS in print or online must be granted by the author in writing.