Albritton Pecan Company Favorite Recipes
Frozen Strawberry Pie
2 Graham Cracker Crusts
1 Sweetened Condensed Milk
Juice of 2 Lemons
1 Small Cool Whip
1/2 Cup Pecans
1 Box or Tub Frozen Strawberries
Combine milk and lemons. Add cool whip, strawberries and pecans. Pour into crusts and freeze overnight.
2 Graham Cracker Crusts
1 Sweetened Condensed Milk
Juice of 2 Lemons
1 Small Cool Whip
1/2 Cup Pecans
1 Box or Tub Frozen Strawberries
Combine milk and lemons. Add cool whip, strawberries and pecans. Pour into crusts and freeze overnight.
Mama’s Fudge
3 Cups Sugar
1 1/2 Sticks Butter
1 12 Oz Pkg Semi Sweet Chocolate Chips
1 Small Can Evaporated Milk
1 Jar Marshmallow Cream (7 Oz)
1 Cup Chopped Pecans
1 Teaspoon Vanilla
Grease a 9 in square pan with butter.
Bring sugar, butter and milk to a full rolling boil, stirring constantly. Cook 5 minutes, or until candy thermometer reaches 234 degrees, stirring constantly. Remove from heat. Add chocolate and marshmallow cream. Stir until melted. Add nuts and vanilla.
Pour into pan and cool completely. Cut into squares.
Toasted Pecans
Stir 2 cups of pecan halves into 1/4 cup melted butter in an open shallow pan. Sprinkle with salt and roast in 350 degree oven until nicely brown. About 20 minutes. Stir once or twice so pecans will toast evenly. If you smell them, you should check them. They burn easily. You can increase the amount of pecans and butter if needed, just be sure they have room to spread out flat on the pan.
3 Cups Sugar
1 1/2 Sticks Butter
1 12 Oz Pkg Semi Sweet Chocolate Chips
1 Small Can Evaporated Milk
1 Jar Marshmallow Cream (7 Oz)
1 Cup Chopped Pecans
1 Teaspoon Vanilla
Grease a 9 in square pan with butter.
Bring sugar, butter and milk to a full rolling boil, stirring constantly. Cook 5 minutes, or until candy thermometer reaches 234 degrees, stirring constantly. Remove from heat. Add chocolate and marshmallow cream. Stir until melted. Add nuts and vanilla.
Pour into pan and cool completely. Cut into squares.
Toasted Pecans
Stir 2 cups of pecan halves into 1/4 cup melted butter in an open shallow pan. Sprinkle with salt and roast in 350 degree oven until nicely brown. About 20 minutes. Stir once or twice so pecans will toast evenly. If you smell them, you should check them. They burn easily. You can increase the amount of pecans and butter if needed, just be sure they have room to spread out flat on the pan.
MaMaw’s Cinnamon Loaf
1 Yellow Butter Cake Mix
1/2 Cup White Sugar
2 Tablespoons Cinnamon
2 Tablespoons Brown Sugar
1/2 Cup Vegetable Oil
1 8-oz Sour Cream
4 Eggs
1 Cup Pecans
Mix by hand, cake mix, cinnamon, and brown and white sugar. Add sour cream and oil. Beat with electric mixer. Add eggs, one at a time, mixing well after each. Add pecans. Pour into prepared loaf pans and bake at 350 degrees for 35 - 40 minutes. Makes 2 large loaves or 3-4 small loaves. **You may need to adjust your baking time depending on the size of your pans
1 Yellow Butter Cake Mix
1/2 Cup White Sugar
2 Tablespoons Cinnamon
2 Tablespoons Brown Sugar
1/2 Cup Vegetable Oil
1 8-oz Sour Cream
4 Eggs
1 Cup Pecans
Mix by hand, cake mix, cinnamon, and brown and white sugar. Add sour cream and oil. Beat with electric mixer. Add eggs, one at a time, mixing well after each. Add pecans. Pour into prepared loaf pans and bake at 350 degrees for 35 - 40 minutes. Makes 2 large loaves or 3-4 small loaves. **You may need to adjust your baking time depending on the size of your pans
Divinity
3 Cups Sugar
½ Cup Water
½ Cup White Karo Syrup
2 – 3 Egg Whites, at room temperature
1 Teaspoon Vanilla
1 Cup Pecan Pieces
Beat egg whites until they stand up at a stiff peak.
Cook sugar, water, and syrup to soft ball temperature. While beating, pour ½ of syrup mixture and keep beating.
Cook rest of syrup mixture to hard boil then add to rest. Beat until mixture will hold a peak when dropped, 3-5 minutes.
Add in pecans and vanilla then drop on wax paper.
Date Balls
2 Sticks Butter
1 Cup Sugar
8 Oz. Chopped Dates
2 Cups Rice Krispies
1 Cup Chopped Pecans
Melt butter in a medium saucepan. Add in sugar and dates. Cook 8 minutes, stirring frequently. Pour over pecans and rice krispies. Mix throughly and cool. Form into balls and roll in powdered sugar and cool.
3 Cups Sugar
½ Cup Water
½ Cup White Karo Syrup
2 – 3 Egg Whites, at room temperature
1 Teaspoon Vanilla
1 Cup Pecan Pieces
Beat egg whites until they stand up at a stiff peak.
Cook sugar, water, and syrup to soft ball temperature. While beating, pour ½ of syrup mixture and keep beating.
Cook rest of syrup mixture to hard boil then add to rest. Beat until mixture will hold a peak when dropped, 3-5 minutes.
Add in pecans and vanilla then drop on wax paper.
Date Balls
2 Sticks Butter
1 Cup Sugar
8 Oz. Chopped Dates
2 Cups Rice Krispies
1 Cup Chopped Pecans
Melt butter in a medium saucepan. Add in sugar and dates. Cook 8 minutes, stirring frequently. Pour over pecans and rice krispies. Mix throughly and cool. Form into balls and roll in powdered sugar and cool.
Pecan Pie Bars
For Crust:
2 Sticks Unsalted Butter, Softened
2/3 Cup Packed Brown Sugar
2 2/3 Cups All-Purpose Flour
1/2 Teaspoon Salt
For Topping:
1 Stick Unsalted Butter
1 Cup Packed Light Brown Sugar
1/3 Cup Honey
2 Tablespoons Heavy Cream
2 Cups Chopped Pecans
Preheat oven to 350 degrees and line 9X13 pan with foil, overlapping all sides.
Make the crust by creaming together butter and brown sugar until fluffy. Add in the flour and salt and mix until crumbly. Press the crust into the foil lined pan and bake for 20 minutes til golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer for 1 minute, then stir in pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust, spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes. Remove the pan and allow the bars to fully cool in the pan. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.
For Crust:
2 Sticks Unsalted Butter, Softened
2/3 Cup Packed Brown Sugar
2 2/3 Cups All-Purpose Flour
1/2 Teaspoon Salt
For Topping:
1 Stick Unsalted Butter
1 Cup Packed Light Brown Sugar
1/3 Cup Honey
2 Tablespoons Heavy Cream
2 Cups Chopped Pecans
Preheat oven to 350 degrees and line 9X13 pan with foil, overlapping all sides.
Make the crust by creaming together butter and brown sugar until fluffy. Add in the flour and salt and mix until crumbly. Press the crust into the foil lined pan and bake for 20 minutes til golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer for 1 minute, then stir in pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust, spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes. Remove the pan and allow the bars to fully cool in the pan. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.
Charles’ Pecan Pie
2 Pie Crusts
1 1/2 Cups Pecan Pieces or Halves, Dry Roasted Until Dark
3 Large Eggs
1 Cup Sugar
1 Cup ALAGA Syrup, or Dark Syrup
2 T Unsalted Butter, Melted and Cooled
1 1/2 Teaspoons Vanilla Extract
1/8 Teaspoon Salt
2 Cups Pecan Halves or Pieces
Dash of Bourbon
To roast pecans, place pecans on a cookie sheet and slide into a 300 degree preheated oven. When pecans are dark, remove. Don’t let pecans cook too much or they will be bitter.
Put roasted pecans in a food processor and grind until they become a relatively smooth butter. Put an extra dab of ALAGA and dash of bourbon into the processor once everything is about half way done to help the process. Set pecan butter aside.
Place eggs in medium sized bowl and with an electric mixer beat on high speed until frothy. Add the sugar, syrup, butter, vanilla, salt, and pecan butter one at a time, blending each ingredient in well. Stir in unroasted pecans
Pour mixture into pie shell(s). Place on cookie sheet and bake at 350 for 30 minutes, then reduce heat to 325 until filling is browned on top and crust on edges is lightly browned, about another 15 - 20 minutes. The pies should be “not too jiggly” in the middle, but do not overcook.
Remove from oven and let cool before serving.
2 Pie Crusts
1 1/2 Cups Pecan Pieces or Halves, Dry Roasted Until Dark
3 Large Eggs
1 Cup Sugar
1 Cup ALAGA Syrup, or Dark Syrup
2 T Unsalted Butter, Melted and Cooled
1 1/2 Teaspoons Vanilla Extract
1/8 Teaspoon Salt
2 Cups Pecan Halves or Pieces
Dash of Bourbon
To roast pecans, place pecans on a cookie sheet and slide into a 300 degree preheated oven. When pecans are dark, remove. Don’t let pecans cook too much or they will be bitter.
Put roasted pecans in a food processor and grind until they become a relatively smooth butter. Put an extra dab of ALAGA and dash of bourbon into the processor once everything is about half way done to help the process. Set pecan butter aside.
Place eggs in medium sized bowl and with an electric mixer beat on high speed until frothy. Add the sugar, syrup, butter, vanilla, salt, and pecan butter one at a time, blending each ingredient in well. Stir in unroasted pecans
Pour mixture into pie shell(s). Place on cookie sheet and bake at 350 for 30 minutes, then reduce heat to 325 until filling is browned on top and crust on edges is lightly browned, about another 15 - 20 minutes. The pies should be “not too jiggly” in the middle, but do not overcook.
Remove from oven and let cool before serving.
Sammie’s Fudge Pie
2 (1 oz) Squares Unsweetened Chocolate, Melted
1/2 Cup (1 Stick) Melted Butter
2 Eggs
1/4 Cup Self Rising Flour
1 Cup Sugar
1 Tsp Vanilla
1/2 Cup Pecans
1 Pie Crust
Combine chocolate, butter and eggs. Beat until creamy. Add flour, sugar, vanilla and pecans. Pour into pie shell. Bake at 375 degrees for about 25 minutes. Serve warm topped with ice cream or cool with whipped topping.
2 (1 oz) Squares Unsweetened Chocolate, Melted
1/2 Cup (1 Stick) Melted Butter
2 Eggs
1/4 Cup Self Rising Flour
1 Cup Sugar
1 Tsp Vanilla
1/2 Cup Pecans
1 Pie Crust
Combine chocolate, butter and eggs. Beat until creamy. Add flour, sugar, vanilla and pecans. Pour into pie shell. Bake at 375 degrees for about 25 minutes. Serve warm topped with ice cream or cool with whipped topping.
Gran Fran’s Pimento Cheese
1-8 oz Cream Cheese
1/4 Cup Sour Cream
1 Can Rotel Tomatoes -Drained
1/2 Teaspoon Garlic Powder
Salt and Pepper To Taste
2 Cups Shredded Cheddar
1-4 oz Jar Chopped Pimento
3/4 Cup Chopped Pecans
Mix all together and chill. Makes great grilled cheese sandwiches.
1-8 oz Cream Cheese
1/4 Cup Sour Cream
1 Can Rotel Tomatoes -Drained
1/2 Teaspoon Garlic Powder
Salt and Pepper To Taste
2 Cups Shredded Cheddar
1-4 oz Jar Chopped Pimento
3/4 Cup Chopped Pecans
Mix all together and chill. Makes great grilled cheese sandwiches.
Pecan Pie Truffles
1 Pkg Pecan Shortbread Cookies
4 Oz Cream Cheese, Softened
1/4 Cup Maple or Plain Pancake Syrup
12 - 16 oz White Chocolate Candy
1/2 Teaspoon Ground Cinnamon (optional)
18-24 Pecan Halves
In a food processor, crush the pecan shortbread cookies until finely ground. Pour crumbs into a large bowl.
Combine cookie crumbs, cream cheese and syrup until a soft dough has formed and no more crumbs remain along the bottom of the bowl. You can use a spatula or spoon, but your hands work best.
Roll dough into Teaspoon or Tablespoon size balls and place on a foil lined pan. Place in freezer for 20-30 minutes or until firm.
Melt chocolate in microwave, stirring after 30 second intervals. Once melted, stir in the cinnamon if desired.
Dip truffles in chocolate, coating throughly. Place on pan and immediately place a pecan half on top. Allow candy to harden and enjoy!
1 Pkg Pecan Shortbread Cookies
4 Oz Cream Cheese, Softened
1/4 Cup Maple or Plain Pancake Syrup
12 - 16 oz White Chocolate Candy
1/2 Teaspoon Ground Cinnamon (optional)
18-24 Pecan Halves
In a food processor, crush the pecan shortbread cookies until finely ground. Pour crumbs into a large bowl.
Combine cookie crumbs, cream cheese and syrup until a soft dough has formed and no more crumbs remain along the bottom of the bowl. You can use a spatula or spoon, but your hands work best.
Roll dough into Teaspoon or Tablespoon size balls and place on a foil lined pan. Place in freezer for 20-30 minutes or until firm.
Melt chocolate in microwave, stirring after 30 second intervals. Once melted, stir in the cinnamon if desired.
Dip truffles in chocolate, coating throughly. Place on pan and immediately place a pecan half on top. Allow candy to harden and enjoy!
Sweet Dream Meringue Cookies
2 Egg Whites (At Room Temperature)
1/4 Teaspoon Cream of Tatar
1/2 Cup Sugar
1/2 Teaspoon Vanilla Extract
1 Cup Chopped Pecans
1 (6 Oz) Semi Sweet Chocolate Chips
Preheat oven to 350 degrees. Beat egg whites and cream of tartar at high speed for one minute. Gradually add sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Stir in remaining ingredients. Drop by teaspoons onto cookie sheets lined with aluminum foil. Place in oven and immediately turn off heat. DO NOT OPEN DOOR for at least 8 hours. Carefully peel cookies from foil
2 Egg Whites (At Room Temperature)
1/4 Teaspoon Cream of Tatar
1/2 Cup Sugar
1/2 Teaspoon Vanilla Extract
1 Cup Chopped Pecans
1 (6 Oz) Semi Sweet Chocolate Chips
Preheat oven to 350 degrees. Beat egg whites and cream of tartar at high speed for one minute. Gradually add sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Stir in remaining ingredients. Drop by teaspoons onto cookie sheets lined with aluminum foil. Place in oven and immediately turn off heat. DO NOT OPEN DOOR for at least 8 hours. Carefully peel cookies from foil
Cream Cheese Pecan Cookies
1 Pouch Betty Crocker Sugar Cookie Mix
1-8 Oz Package Cream Cheese, Softened
1 Cup Chopped Pecans
1 Cup Dark or Semi Sweet Chocolate Chips
Preheat oven to 350 degrees. In a large bowl, use a fork to mix the cream cheese into the cookie mix until a soft dough forms. Add pecans and mix well.
Roll dough into two logs. Slice into 1/4 inch thick cookies. Gently form the cookies into rounded circles.
Place cookies on a parchment-lined baking sheet. Bake for 8-10 minutes, or until the cookies are set in the center and the bottoms are light golden brown.
Remove cookies and cool completely. Melt chocolate chips in a ziplock bag. Snip a small corner from the bag, and pipe the melted chocolate in a drizzle on top of each cookie. Allow chocolate to cool and harden before serving.
1 Pouch Betty Crocker Sugar Cookie Mix
1-8 Oz Package Cream Cheese, Softened
1 Cup Chopped Pecans
1 Cup Dark or Semi Sweet Chocolate Chips
Preheat oven to 350 degrees. In a large bowl, use a fork to mix the cream cheese into the cookie mix until a soft dough forms. Add pecans and mix well.
Roll dough into two logs. Slice into 1/4 inch thick cookies. Gently form the cookies into rounded circles.
Place cookies on a parchment-lined baking sheet. Bake for 8-10 minutes, or until the cookies are set in the center and the bottoms are light golden brown.
Remove cookies and cool completely. Melt chocolate chips in a ziplock bag. Snip a small corner from the bag, and pipe the melted chocolate in a drizzle on top of each cookie. Allow chocolate to cool and harden before serving.
Blueberry Spinach Salad
1 shallot, minced
1 1/2 pints fresh blueberries
1 teaspoon salt
3 tablespoons sugar
1/3 cup raspberry vinegar
1 cup vegetable oil
2 bunches leaf spinach
2/3 cup crumbled goat cheese
1/2 - 1 cup chopped toasted pecans
Combine the shallot, 1/2 pint of the berries, salt, sugar, vinegar and oil in a blender and blend well. Trim and rinse spinach and pat dry. Combine the spinach, remaining berries, cheese & pecans in a large salad bowl and toll to mix well. Add the blueberry vinaigrette just before serving and toss until well coated.
1 shallot, minced
1 1/2 pints fresh blueberries
1 teaspoon salt
3 tablespoons sugar
1/3 cup raspberry vinegar
1 cup vegetable oil
2 bunches leaf spinach
2/3 cup crumbled goat cheese
1/2 - 1 cup chopped toasted pecans
Combine the shallot, 1/2 pint of the berries, salt, sugar, vinegar and oil in a blender and blend well. Trim and rinse spinach and pat dry. Combine the spinach, remaining berries, cheese & pecans in a large salad bowl and toll to mix well. Add the blueberry vinaigrette just before serving and toss until well coated.
Basil Pecan Pesto
3 Cups Fresh Basil Leaves
1 1/2 Cups Pecans
4 Cloves Garlic
1/2 Cup Shredded Parmesan Cheese
3/4 Cup Olive Oil
1/2 Teaspoon Kosher Salt
1 Pinch Black Pepper
Blend all ingredients together in a food processor until the mixture becomes a slightly chunky paste.
3 Cups Fresh Basil Leaves
1 1/2 Cups Pecans
4 Cloves Garlic
1/2 Cup Shredded Parmesan Cheese
3/4 Cup Olive Oil
1/2 Teaspoon Kosher Salt
1 Pinch Black Pepper
Blend all ingredients together in a food processor until the mixture becomes a slightly chunky paste.
Cranberry-Pecan Chicken Salad
2 Chicken Breasts (Bone-in, Skin-on)
1/3-1/4 Cup Pecans, Toasted and Chopped
1/3 Cup Granny Smith Apple, Diced
1/2 Cup Dried Cranberries, Roughly Chopped
1 1/2 Tablespoons Shallot, Minced
1/3 Cup Greek Yogurt
2 Tablespoons Light Mayonnaise
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Rosemary, Minced
Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
Once chicken is cool enough to handle, remove skin and cut chicken breast off the bone. Shred or chop chicken.
Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
In a large bowl, combine chicken, pecans, shallots, apple, and cranberries. Toss with dressing until well combined.Season to taste with salt and pepper. Chill for at least 1 hour until ready to serve.
2 Chicken Breasts (Bone-in, Skin-on)
1/3-1/4 Cup Pecans, Toasted and Chopped
1/3 Cup Granny Smith Apple, Diced
1/2 Cup Dried Cranberries, Roughly Chopped
1 1/2 Tablespoons Shallot, Minced
1/3 Cup Greek Yogurt
2 Tablespoons Light Mayonnaise
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Rosemary, Minced
Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
Once chicken is cool enough to handle, remove skin and cut chicken breast off the bone. Shred or chop chicken.
Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
In a large bowl, combine chicken, pecans, shallots, apple, and cranberries. Toss with dressing until well combined.Season to taste with salt and pepper. Chill for at least 1 hour until ready to serve.
Baked Brie Bites
1 or 2 Packages of Mini Phyllo Tarts
1 Round Brie, Cubed
Brown Sugar
Chopped Pecans
Honey
Preheat oven to 350 degrees. Place a cube of brie in each phyllo tart. Sprinkle each tart with approximately 1/2 teaspoon brown sugar. Top with 1/2 teaspoon pecans and a drop of honey. Bake for 15 - 20 minutes until brie is melted.
1 or 2 Packages of Mini Phyllo Tarts
1 Round Brie, Cubed
Brown Sugar
Chopped Pecans
Honey
Preheat oven to 350 degrees. Place a cube of brie in each phyllo tart. Sprinkle each tart with approximately 1/2 teaspoon brown sugar. Top with 1/2 teaspoon pecans and a drop of honey. Bake for 15 - 20 minutes until brie is melted.
Pecan Bourbon Balls
1 12-oz Package Vanilla Wafers, Finely Crushed
1 Cup Powdered Sugar
1 Cup Finely Chopped Toasted Pecans
1/2 Cup Bourbon
2 Tbsp. Unsweetened Cocoa
2 Tbsp. Light Corn Syrup
***Extra Powdered Sugar***
Stir together first 6 ingredients. Shape into 1-inch balls. Roll in powdered sugar.
1 12-oz Package Vanilla Wafers, Finely Crushed
1 Cup Powdered Sugar
1 Cup Finely Chopped Toasted Pecans
1/2 Cup Bourbon
2 Tbsp. Unsweetened Cocoa
2 Tbsp. Light Corn Syrup
***Extra Powdered Sugar***
Stir together first 6 ingredients. Shape into 1-inch balls. Roll in powdered sugar.
Heavenly Hash
1 (21 ounce) Package Semisweet Chocolate Chips
1 Can Sweetened Condensed Milk
1 Bag Miniature Marshmallows
1 - 1 1/2 Cups Chopped Pecans
Melt chocolate in a large saucepan over low heat. Stir until smooth and creamy. (This could be done in the microwave) Slightly warm the milk. Remove chocolate from heat, and slowly stir in condensed milk. Stir in marshmallows and pecans.
Line a 11 X 13 pan with aluminum foil. Spray with Pam. Press your chocolate mixture out into pan and chill until firm. Cut into squares.
Rich Chocolate Brownies
2 Sticks Butter
4 Oz Unsweetened Chocolate
2 Cups Sugar
4 Eggs, Lightly Beaten
1 Tsp. Vanilla
1 Cup All Purpose Flour
1/8 Tsp. Salt
2 Cups Semi Sweet Chocolate Chips
1 Cup Chopped Pecans
Melt the butter and unsweetened chocolate in a saucepan or microwave. Blend in the sugar. Add the eggs, vanilla, flour, and salt. Mix well. Stir in chocolate chips and pecans. Spread in a lightly greased 9X13 baking pan. Bake @ 350 degrees for 25-30 minutes or until the brownies pull from the side of the pan. Cool and cut into squares.
Pecan Pie Brownies
1 Box Brownie Mix +Ingredients listed on Package
Pecan Pie Filling
1 Cup Sugar
1 1/2 Cups Light Corn Syrup
4 Eggs
1/4 Cup Unsalted Butter
1 1/2 Teaspoons Vanilla Extract
2 Cups Pecans, Roughly Chopped
Preheat oven according to brownie package instructions.
Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Heat on medium high and begin to cook, stirring constantly.
Mix brownies according to package instructions and pour batter into a greased 13x9 inch pan and place in oven to bake for 20 minutes.**
As the brownies bake, the filling in the saucepan should have thickened enough to coat your spoon, about 15 minutes. Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.
**When the brownies have finished pre-baking, remove them from the oven and pour the pecan pie filling over them, spreading it out to cover the brownies completely.
Place pan back in the oven and bake for 20-25 minutes more, or until the filling only jiggles slightly in the middle when you move the pan.
Let cool to room temperature before cutting.
Walter's Banana Bread
3/4 Cup Olive or Canola Oil
3/4 Cup Granulated Sugar
1 1/2 Cups Mashed Ripe Bananas, 3-4. (A little extra mashed banana will make it more moist.)
2 Large Eggs
2 Teaspoons Vanilla Extract
2 Cups All-Purpose Flour**
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 - 3/4 Cups Chopped Pecans
** Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Preheat oven to 350 degrees.
Butter and flour a standard 9x5 inch size loaf pan, or use baking spray.
Mix together oil, sugar, mashed bananas, eggs and vanilla using a whisk or spatula.
Sift together remaining ingredients. Add pecans and mix.
Scrape batter into pan and place in oven. Bake for 55-65 minutes or until center of cake bounces back when lightly pressed with a finger or toothpick comes out clean.
Let cool in pan for 15 minutes before removing or cutting.