Sitting at His Feet
1 egg white
1 T. cold water
1 lb. pecans
1/2 c. sugar
dash of salt
1/2 t. cinnamon
2 T. butter
Beat egg white and water until frothy. Add pecans and blend together with hands until all pecans are coated. In a separate bowl mix together sugar, salt and cinnamon. Add to pecans and blend until pecans are well-coated.
Place on a buttered baking sheet and bake at 225 degrees for 1 hour. Stir every 15 minutes. Let cool before packing in jars or tins.
3 eggs
1 30 oz. can Libby’s pumpkin pie filling
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
2/3 c. evaporated milk
1 3/4 cups yellow cake mix
3/4 c. butter, melted
3/4 c. pecans
1 c. flaked coconut
Beat eggs in a large mixer, add pumpkin pie filling, cinnamon, ginger, cloves and evaporated milk; mix well. Pour into a greased 13×9″ baking dish. Sprinkle with cake mix. Drizzle with butter.
Sprinkle pecans and coconut on top and bake in pre-heated 325 degree oven for 1 hour.
From my dear friend, Melissa R.
This is the only one my Chris will eat. It is his love language, plain and simple. He hails from the South, Texas to be exact, and this is just the RIGHT way to make this dish–and is his Mama’s recipe. I love that I have it on a card in her handwriting with a date of 11-95 on it. That makes it so special to me!
2 c. peeled and cooked sweet potatoes, mashed
1 c. sugar
1/2 c. melted butter plus 2 1/2 T. separated
3 eggs
1 t. vanilla
1/3 c. milk
1/2 c. brown sugar
1/2 c. flour
1/2 c. pecans, chopped
Combine cooked and mashed sweet potatoes with sugar, 1/2 c. melted butter, eggs, vanilla and milk in a mixer. Whip until smooth. Pour into a 2 quart dish.
Blend together 1/2 c. brown sugar, flour, 2 1/2 T. butter and chopped pecans in a bowl. Evenly spread this topping over the sweet potato mixture. Bake at 350 degree for 30-40 minutes until semi-firm in the center.
This recipe is from my dear friend Dori in The Siesta Fiesta Cookbook. It is a recipe that is both easy to make and wonderful to share. Make a fresh pot of coffee and enjoy a slice with a friend!
1 c. graham cracker crumbs
3 T. sugar
3 T. margarine, melted
3- 8 oz. pkgs. cream cheese, softened
1 1/4 c. packed dark brown sugar
2 T. flour
3 eggs
1 1/2 t. vanilla extract
1/2 c. finely chopped pecans
Combine graham cracker crumbs, sugar and margarine. Press into bottom of a 9 inch spring form pan. Bake at 350 degrees for 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed until well blended. Add eggs one at a time, mixing well after each addition. Blend in vanilla and stir in pecans. Pour mixture over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking 30 minutes. Loosen cake from rim of pan. Cool completely before removing from the rim of the pan. Chill. Brush with maple syrup and garnish with pecan halves, if desired.
