Pecans

Pecans have more that one definition and more than one pronunciation in our family. Several long discussions have resulted from both.

First, there is the fruit from a tree that is good in cakes, pies, cookies and many other dishes. Second, there is a metal porcelain pot with a lid that is used during the night instead of walking in the dark to the outhouse.

The pronunciation controversy is whether the "e" should be pronounced as a long "e" while the "a" is short or whether the "e" should be short and the "a" should be long. 

Regardless of the pronunciation,the nut fruit from the tree is one of my favorite snacks straight from the shell. 

They are usually ready to harvest around October where we live. What isn't sold for profit is shelled and frozen for later use. Since the days are short in the winter, many evenings and nights are spent in front of the television watching movies while cracking and shelling them. Lots are needed around the holidays for all the recipes that are cooked. 

I would like to share a couple recipes from our recipe collection.

Nut Cake

3/4 lb butter(3 sticks or 1 1/2 cups)

1 1/2 cups sugar

5 eggs

2 1/2 self rising flour

1/2 tsp vanilla flavoring

1 qt chopped nuts


Cream butter and sugar together. Add eggs one a a time blending well after each one. Add flour and vanilla. Fold in nuts. Bake in a tube pan in moderate oven (325 degrees) for approximately 2 hours.

Snack Mix

1 cup pecan halves

1 cup unsalted peanuts

1 cup chocolate chip morsels

1 cup peanut butter chip morsels

1 cup raisins

1 cup milk chocolate candies

Mix all ingredients together. Store in an air tight container.

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Sorry Cookies

1 box brown sugar

3 eggs

2 cups baking mix

1 cup chopped nuts

3 1/2 ounces flaked coconut

Cream together sugar and eggs, Add the rest of the ingredients and mix well. Spread mixture in a greased 12 x 14 baking pan. Bake in a pre-heated oven at 325 degrees for 30 minutes. Let cool in pan, then cut in squares.

Butter Nut Frosting

1/4 cup butter

1 tsp vanilla

4-6 TBSP evaporated milk

1 lb sifted confectioner's sugar

1/2 cup finely chopped nuts

Cream butter, add sugar and blend well. Add vanilla. Cream until mixture reaches a spreading consistency. Stir in chopped nuts. 

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