Part 2
1 C. butter, softened 1 C. sugar Juice of 1 orange 1/2 tsp. orange extract 3 C. flour 1/2 C. chopped Texas Pecans 1/2 tsp. soda 1 tsp. baking powder 1 C. sugar 1/2 C. honey 3/4 C. brewed coffee
Cream butter and sugar until light and fluffy. Add juice of orange and orange extract. Combine flour, soda, and baking powder. Add gradually to the creamed mixture. Chill dough 1 hour. Roll out to 1/4 inch thickness on floured board. Cut with crescent-shaped cookie cutter. Place on greased cookie sheets. Bake at 350 degrees F. for 8 minutes or until delicately browned. Cool. Combine sugar, honey and brewed coffee in saucepan. Bring to boil and simmer 5 minutes. Dip the cooled cookies in honey mixture and sprinkle with chopped Texas pecans. Place on cake racks to drain. Yield: 4 dozen.
SANTA’S THUMBPRINT
1 C. shortening 1/2 C. sugar 1/2 C. brown sugar, firmly packed 1 egg 1 tsp. vanilla 1/2 tsp. almond extract 2 C. flour 1/4 tsp. soda 1/4 tsp. salt 1-1/2 C. oats (quick or old-fashioned, uncooked) 1 (6 oz.) pkg. semi-sweet chocolate pieces 48 Texas pecan halves
Beat shortening, gradually adding sugar and brown sugar. Beat until fluffy. Add egg, vanilla, and almond extract. Sift together flour, soda, and salt. Stir into creamed mixture. Blend in oats. Shape dough into small balls and place on ungreased cookie sheets. Make a hollow in each ball. Bake in a preheated 375 degrees F. oven for 10-12 minutes. Melt semi-sweet chocolate pieces in top of double boiler. Spoon melted chocolate into center of each cookie. Top with pecan half. Chill until chocolate is firm. Yield: 4 dozen.
PECAN TASSIES
1 (3 oz.) pkg. softened cream cheese 1/2 C. softened butter 1 C. sifted flour 1 egg 3/4 C. brown sugar 1 T. softened butter 1 tsp. vanilla 1/4 tsp. salt 1/2 C. Texas pecans
Blend cream cheese and 1/2 cup butter in mixing bowl. Stir in flour. Chill 1 hour. Shape into 24 small balls. Place in ungreased 1-3/4 inch muffin pans. Press dough against the bottom and sides of the pan. Sprinkle pecans over the dough. Beat together egg, brown sugar, 1 tablespoon butter, vanilla, and salt until smooth. Spoon egg mixture into dough and top with enough Texas pecans to cover top. Bake at 325 degrees F. until filling is set, about 25 minutes. Cool; remove from pans. Yield: 2 dozen.
TEXAS HONEY BALLS
1 C. butter 1/2 C. honey 2 C. flour 1/2 tsp. salt 2 tsp. vanilla 2 C. chopped Texas pecans
Cream butter. Add honey, flour, salt, and vanilla. Mix well. Add Texas pecans. Chill. Roll into small balls and bake on greased cookie sheet at 325 degrees F. for 20 minutes. Yield: 4 dozen.
Candies
BEST EVER PECAN CANDY
2 C. sugar 1 C. buttermilk 1 tsp. soda 2 tsp. vanilla 1-1/2 C. chopped Texas pecans
Combine sugar, buttermilk, and soda in a large saucepan. Cook over low heat to soft ball stage (236 degree F. on candy thermometer). Remove from heat and cool for 5 minutes. Add vanilla and Texas pecans. Beat until slightly thickened. Drop by teaspoonful onto waxed paper.
PECAN ROLL
2 C. sugar 1 C. brown sugar 1/8 tsp. salt 1 C. light cream 1/4 C. corn syrup 2 T. butter Powdered sugar (enough to dust pastry board) 1/2 C. chopped Texas pecans
Cook sugar, brown sugar, salt, cream, and corn syrup until mixture forms a soft ball when dropped in cold water. Remove from fire. Add butter. Cool. Beat until creamy, turn out on pastry board dusted with powdered sugar. Knead until firm. Shape into roll and roll in Texas pecans. Press nuts firmly into candy. Keep in a cool place until firm enough to slice.
MARTHA WASHINGTON CANDY
1 stick melted margarine 2 C. chopped Texas pecans 1 can sweetened condensed milk 1 small can coconut 1-1/2 box powdered sugar 1 large pkg. chocolate chips 4 oz. paraffin
Mix margarine, Texas pecans, sweetened condensed milk, coconut, and powdered sugar. Drop small pieces on waxed paper. Refrigerate for 4 hours. Melt in double boiler chocolate chips and paraffin and mix together well. Using a toothpick, dip each piece into melted chocolate chips and paraffin.
PECAN CLUSTERS
1/4 C. butter or margarine 1/2 C. sugar 1 egg 1-1/2 squares unsweetened chocolate, melted 2 tsp. vanilla 1/2 C. flour 1/4 tsp. baking powder 1/2 tsp. salt 1-1/2 C. broken Texas pecans
Cream butter and sugar. Add egg, unsweetened chocolate, and vanilla. Mix well. Sift flour, baking powder, and salt. Stir into creamed mixture. Add Texas pecans. Drop from teaspoon onto greased baking sheet. Bake at 350 degrees F. for 10 minutes. Yield: 1-1/2 dozen.
CREAMY PRALINES
2 C. sugar 1 C. brown sugar 1/2 C. milk 1/4 C. butter 1/4 tsp. salt 3 C. chopped Texas pecans
Combine sugar, brown sugar, milk, butter, and salt in saucepan. Bring to a rolling boil. Add Texas pecans. Continue cooking to the soft ball stage. Remove from heat. Stir until the candy looks creamy. Spoon out onto waxed paper to cool.
FOR FREE RECIPES AND INFORMATION ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE: REAGAN V. BROWN, COMMISSIONER TEXAS DEPARTMENT OF AGRICULTURE P.O. BOX 12847, CAPITOL STATION AUSTIN, TEXAS 78711 M-62-510R-5/79 Revised
Transcriber’s Notes
Page 5: In the original recipe for meat loaf, “1/2 C. milk” was repeated twice.
A few minor adjustments were made to improve consistency in formatting.
The loaf pan size for White Fruit Cake was 2 4 inch x ½ in the original and has been left this way, although we are not aware of any pan of that size.