Old Time Molasses Pecan Pie

1 1/2 cups packed brown sugar
2 1/2 tbs all purpose flour
1/4 cup butter, melted
5 eggs
1 1/3 cups light corn syrup
1/4 cup molasses
1 1/2 tsp vanilla extract
1 1/2 cups pecan pieces
1 unbaked pie shell
pecan halves


In a mixin gbowl, beat sugar, flour, butter and eggs. Add corn syrup, molasses and vanilla; mix until smooth. Arrange pecan pieces in pie shell and pour liquid mixture over pecans (the nuts will rise to the top during baking. ) Bake for 50-60 minutes at 360' or until filling is completely set in the center. Cool on a rack for about an hour before serving. Garnish with pecan halves.

Pumpkin Cinnamon Pancakes

Pecan Syrup:

1 cup maple flavored pancake syrup
5 tbs chopped toasted pecans

Pancakes:

1 cup buttermilk pancake mix
2/3 cup cold water
1/3 cup canned pumpkin
1/2 tsp ground cinnamon
1/8 tsp ground ginger
nonstick vegetable spray
butter, room temperature

1. Combine maple syrup and pecans in a small microwave-safe bowl. Heat in microwave on high until hot. Set pecan syrup aside and keep warm

2. In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended(dont overmix, batter should be lumpy)

3. Spray a heavy griddle with nonstick spray and heat griddle ovre medium heat. Spoon 2 tbs batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer. Transfer pancakes to plates. Top with butter and warm syrup.

Buttermilk Pecan Waffles

2 cups all purpose flour
1 tbs baking powder
1 tsp baking soda
1/2 tsp salt
4 eggs
2 cups buttermilk
1/2 cup butter, melted
3 tbs chopped pecans

In a large bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat the eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter. Pour about 3/4 cup batter onto a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown.
Makes about 7 8-inch waffles.

Sweet Potato Pear Pie

1 cup all purpose flour
3/4 cup finely ground pecans
2 tbsp brown sugar
1/2 tsp salt
1/3 cup shortening
3 tbsp cold water
2 small pears, peeled, cored, and thinly sliced or 1 16-oz can pear slices drained
2 tbsp sugar
1 tbsp all purpose flour
1 18-oz can sweet potatoes or 1 16-oz can pumpkin
3 beaten eggs
1 1/4 cups milk
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt

In a medium mixing bowl combine the 1 cup flour, ground pecans, the 2 tbs brown sugar and 1/2 tsp salt. Cut in shortening til pieces are the size of small peas. Sprinkle 1 tbs of the water over part of the mixture, gently toss with a fork. Push to one side of bowl. Repeat til all is moistened. Form dough into a ball. On a lightly floured surface, roll dough from center to edges, forming an 11 inch circle. Ease pastry into a 9 inch springform pan and pat in place with fingers. Pastry should cover bottom of pan and 1 1/2 inches up sides. Trim edges if necessary. Set aside. Toss pear slices with granulated sugar and the 1 tbs flour. arrange in the pastry shell. Drain and mash the sweet potatoes. In alarge mixing bowl combine sweet potatoes or pumpkin, eggs, milk, the 3/4 cup brown sugar, cinnamon, and the 1/4 tsp salt. Place pastry shell with pears on oven rack; carefully pour in sweet potato filling. Bake in a 375 oven for 55-60 minutes or til a kife inserted in the center comes out clean. Cool on a wire rack for 15 minutes; loosen crust from sides of pan. Cool for 30 minutes more; remove sides of pan. Cool completely. Chill to store. If desired, top with whipped cream and chopped pecans. Makes 8 servings

Strawberry Bread

1 cup butter
1 1/2 cup sugar
1 tsp vanilla extract
1/4 tsp lemon extract
4 eggs
3 cup all purpose flour
1 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
1 cup strawberry preserves
1/2 cup sour cream
1/2 cup chopped pecans

Cream butter, sugar and extracts together in a big bowl. Add the eggs, one at a time, beating after each addition. Add dry ingredients alternately with preserves and sour cream. Fold in pecans. Pour into 2 greased and flour loaf pans. Bake at 350' for 50-60 minutes. Let cool in pans for 10 minutes before removing.