Great Grandma Scoffield’s Pecan Rolls

Combine and let sit:
1 T. yeast
¼ C. warm water
Add:
1 C. warm milk
½ C. sugar
½ C. shortening or butter
2 eggs
3 ½ C. flour
½ t. vanilla
Let rise one hour.
Drop into each muffin tin cup:
½ t. butter
2 t. sugar
drops of water
chopped pecans
Drop batter, by spoonful, into tins.
Let rise.
Bake 350 degrees 18 minutes.

Grandma Packer’s Pecan Rolls

Place in bottom of jelly roll pan:
2 C. chopped pecans
Top with mixture of:
2/3 C. dark karo
2/3 C. brown sugar
4 T. butter
Roll dough into a rectangle.
Roll jellyroll style.
Cut and place close together on pecan mixture.
Bake 400 degrees 18-20 minutes

Green Beans with Pecans & Lemon

Bring to a boil a large pot of salted water.
Add & cook until bright green and crisp tender, about 3 minutes:
1 pound thin green beans, trimmed
Drain and transfer to a serving dish.
Meanwhile, spread in a single layer on a rimmed baking sheet and toast in oven until fragrant, about 5 minutes.
½ C. pecans
Coarsely chop when cool enough to handle.
Whisk together:
3 T. sherry vinegar
1 t. sugar
¼ t. salt
Dash pepper
Pour in:
¼ C. olive oil
Toss together beans, nuts and vinaigrette and sprinkle with:
1 t. freshly grated lemon zest
Serve warm.

Waldorf Salad

Cubed apples
Chopped celery
Chopped pecans
Sliced bananas
Coconut
Mayonnaise
Feta or gorgonzola cheese, optional

Suzanne Mosman’s Mandarin Salad

Combine:
2 qts. Greens
Chopped Celery
Mandarin oranges
Chopped Green onions
Grapes
Pecans
Dressing:
¾ C. sugar
1 T. dry mustard
½ t. salt
1/3 c. cider vinegar
1 t. onion juice
1 C. salad oil
1 ½ T. poppy seeds

Dear Abby’s Famous Pecan Pie

Prepare pie crust.
Mix together well:
1 C. light corn syrup
1 C. firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 C melted butter
½ t. salt
1 t. vanilla
Pour into pie crust.
Sprinkle into crust:
1 heaping cup pecan halves
Bake at 350 degrees 45-50 minutes or until center is set and toothpick comes out clean. Cover with foil if crust is getting too brown.
Cool.
Top with:
Whipping cream or
Ice cream

Green Beans with Pecans & Lemon

Bring to a boil a large pot of salted water.
Add & cook until bright green and crisp tender, about 3 minutes:
1 pound thing green beans, trimmed
Drain and transfer to a serving dish.
Meanwhile, spread in a single layer on a rimmed baking sheet and toast in oven until fragrant, about 5 minutes.
½ C. pecans
Coarsely chop when cool enough to handle.
Whisk together:
3 T. sherry vinegar
1 t. sugar
¼ t. salt
Dash pepper
Pour in:
¼ C. olive oil
Toss together beans, nuts and vinaigrette and sprinkle with:
1 t. freshly grated lemon zest
Serve warm.

Grandma Packer’s Pecan Bars

Cream:
½ C. butter
¼ C. sugar
Add:
1 egg
½ t. vanilla
1 ¼ C. flour
1/8 t. salt
Spread into 9 x 13 pan.
Bake 350 degrees for 15 minutes.
Combine:
2 eggs, beaten
1 ½ C. brown sugar
½ C. grated coconut
1 C. chopped pecans
2 t. flour
½ t. baking powder
½ t. salt
1 t. vanilla
Spread on top of crust.
Bake 350 degrees for 25 minutes.
Cool.
Spread and spread with butter icing flavored with lemon.

Jelly Snow Top Cookies

1/2 cup butter
1 egg yolk (save the white)
1/4 cup brown sugar
1/4 tsp salt
1 cup flour
1/2 cup chopped pecans
Jelly

Cream together first 4 ingredients. Add flour and mix until smooth. Add pecans and mix. Roll into small balls. Put on ungreased cookie sheet. Make a hole in the center with your finger. Put teaspoon of jelly in each hole. Beat egg white until stiff and add 1/4 cup sugar and continue beating until very stiff. Swirl a teaspoon or so of whites over the cookies. Bake at 350 until a light tan. (I would say around 10 min)


The recipe doesn't make very much so you may want to double it.