News from the Tennessee Valley Food
WEDNESDAY, OCTOBER 10, 2007
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Salty and sweet just right for pecan treats

Here are several pecan recipes that were traditional treats made by Carver Gordon's late wife, Cecilia Gordon.

She prepared these and headed up the 28-member baking committee for the first St. Ann's Parish Seafood Festival on Memorial Day weekend in 1989.

Patrice Stewart

Pecan Tarts

Pastry:

2 sticks margarine

3 small packages cream cheese

1/4 teaspoon salt

3 cups flour

Mix and form into small tart pans.

Filling:

3 eggs

6 tablespoons margarine

2 cups chopped pecans

2 cups light brown sugar

6 teaspoons vanilla

Mix filling ingredients and spoon into unbaked tart shells. Bake in 350-degree oven for 25 minutes.

Brown Sugar Chews

2 cups firmly packed light brown sugar

2 eggs

2 teaspoons vanilla

11/2 cups sifted all-purpose flour

1/2 cup chopped pecans

1/2 teaspoon salt

1 teaspoon baking soda

Combine eggs, brown sugar and vanilla. Add flour, salt and soda. Mix. Add nuts. Place in greased 13x9-inch pan. Bake at 350 degrees for about 18 minutes. Cool in pan. Cut into squares.

Caramel Pecan Bars

11/2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup margarine

1 cup granulated sugar

2 egg yolks (save whites)

2 tablespoons milk

1 teaspoon vanilla

Mix the ingredients and place in a 9x13-inch pan. Bake at 350 degrees for 20 minutes and then add topping.

Topping:

2 egg whites

1 cup light brown sugar

1 cup pecans

Beat 2 egg whites until stiff. Add light brown sugar and stir in pecans.

Spread evenly over baked mixture. Place in oven and bake 15 minutes longer. Cool and cut into squares.

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