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The Texan Pecan Cookbook

Š2013 ISBN 978-0-9844981-2-3 (hardback) Real Western is an imprint of Dystopia Press All rights reserved, including the right to reproduce this book or any portion thereof in any form. Requests for such permissions should be addressed to: Dystopia Press 3615 Franklin Ave., No. 237 Waco, Texas 76710 Publisher: Mark Long Editor: Ana Wraight Art director: Stacie Buterbaugh Editorial intern: Brian Tucker Attribution: Georgia Pecan Commission Manufactured in the United States of America First edition, first printing

Contents Introduction .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v Measurement Abbreviations . . . . . . . . . . . . . . . . vi Sugar Stages Chart . . . . . . . . . . . . . . . . . . . . . . . vii Appetizers & Snacks

. .....................


Salads .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Main Dishes & Vegetables .. . . . . . . . . . . . . . . . 47 Breads .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93 Candy .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125 Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135 Desserts .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175 Pies .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197

 Table of Contents

  i ii

Introduction Pecans are America’s favorite nut and definitely mine. Some of my earliest and fondest memories involve sitting on the front porch with my grandfather and watching him crack pecans with his Texan York Nut Sheller. The whole family would sit, watch, and listen to him sing old hymns as he cracked and shelled the pecans. We all were sure to steal a few out of the shelled bucket when he wasn’t looking. I’m not sure what we enjoyed most: eating the pecans or listening to him sing. My grandfather has passed since I began working at I can’t help but think he is looking down with a great big smile, knowing that the pecan business is what I have chosen for my career. As you cook these old fashioned , wonderful tasting recipes , my hope for you is that it takes you back to some of your favorite memories. In the words of my dear, sweet grandmother, “count your blessings and enjoy.”’s mission is to nourish and delight everyone we serve. We value and respect our customers, employees, and our community, and we continue to develop and deliver products that exceed expectations.

- Georgia Harper, Marketing Director at



Measurement Abbreviations




















Degrees Fahrenheit


GO NUTS!  The Texan Pecan Cookbook Scan this QR code for more information on sugar stages.

Sugar Stages Chart Sugar can be a finicky ingredient to work with, particularly when it comes to candy. The following chart is a guide to help you with your candy-making adventure. If you’re using a candy thermometer, use the “Temperature” section as your guideline. If you’re not using one, follow the “Water Test Appearance” section. To do the water test, drop a bit of the melted sugar into cold water, let it cool for a second, and then compare its appearance to this chart.


Temperature Water Test Appearance


220-235° F

Loose, thin threads


Soft Ball

235-240° F

Soft, pliable, almost sticky ball

Firm Ball

245-250° F

Firm but pliable ball

Pralines, fondant, soft sugar items Caramels, toffee, meringue, marshmallows

Hard Ball

250-265° F

Hard, sticky ball

Soft Crack

270-290° F

Firm but pliable strands

Hard Crack

300-310° F

Stiff, brittle strands


320-360° F

Syrup changes color


Caramels, divinity, toffee Firm nougat, taffy, butterscotch Brittles, hard candy, spun sugar Brittles, caramel-coated candies, pralines

Measurement Abbreviations

  v ii

Appetizers & Snacks

Honey Pecans


1 ½ cups granulated sugar ½ cup water ¼ cup honey ½ tsp vanilla ¼ tsp salt 3 cups pecan halves

TO PREPARE Combine sugar, salt, honey, and water. Cook over medium heat, stirring constantly until sugar is dissolved. Continue cooking without stirring to 242° F on candy thermometer, or until firm ball stage. Remove from heat and add vanilla and pecans. Stir gently until mixture becomes creamy. Turn onto wax paper and separate with a fork.


36 large pitted fresh dates 1 cup pecans, finely chopped 1 ¼ cups orange marmalade or   apricot preserves

2 Tbsp butter, margarine, or  salad oil 1 cup pecan halves Salt

2 Tbsp butter or margarine Granulated sugar (optional)

TO PREPARE Combine pecans, preserves, and butter. Mash until well blended. Stuff dates with mixture and roll in granulated sugar if desired.

Salted Roasted Pecans INGREDIENTS

Stuffed Dates

TO PREPARE Melt butter in heavy skillet over low heat. Add pecans and stir until hot. Avoid overcooking because pecans darken after being removed from the oil. Drain on absorbent paper. Sprinkle lightly with salt while still warm.

Appetizers & Snacks


Kay’s Spiced Pecans

4 Tbsp butter or margarine

1 cup pecans, unsalted

2 Tbsp Worcestershire sauce

½ cup granulated sugar

2 cups pecan halves Dash of cayenne pepper Dash of salt



Deviled Pecans

1 tsp cinnamon ⅛ tsp salt ¼ tsp nutmeg ¼ tsp cloves

TO PREPARE Preheat oven to 350° F. Add butter and Worcestershire sauce to a skillet and heat until butter is melted. Add the cayenne pepper and salt, and then add the pecans. Stir and toss until pecans are coated. Roast in oven for 10 minutes. Drain on absorbent paper. Sprinkle with salt.


GO NUTS!  The Texan Pecan Cookbook

2 Tbsp water

TO PREPARE Mix sugar, cinnamon, cloves, nutmeg, salt, and water together in skillet. Cook on high heat until boiling. Switch to low and cook to 325° F, or until caramel stage. Remove from heat and add pecans. Stir until mixture sugars. Pour onto greased pan and spread quickly. When cool, break into serving size pieces.

BBQ Pecans

2 cups pecan halves

4 cups pecan halves

½ cup liquid smoke

¼ cup Worcestershire sauce



Smokey Pecans

3 Tbsp butter or margarine,  melted 1 tsp salt

1 Tbsp ketchup 2 Tbsp margarine 2 dashes hot sauce Salt

TO PREPARE Preheat oven to 250° F. In a shallow dish, mix pecans and liquid smoke until coated. Let stand 20 minutes. Drain well. Spread on ungreased baking sheet. Toast until crisp, about 1 hour. Remove from oven and brush with butter and sprinkle with salt.

TO PREPARE Preheat oven to 400° F. Melt margarine in large saucepan. Add Worcestershire sauce, ketchup, and hot sauce. Stir in pecans. Spoon into glass baking dish and spread evenly. Toast for 20 minutes, stirring frequently. Drain on absorbent paper. Sprinkle with salt.


½ box Cheerios

1 stick butter or 1½

1 box Rice Chex

sticks margarine

1 box Wheat Chex

1 Tbsp Tabasco sauce

1 box Slim Jim pretzels

1 Tbsp Worcestershire

1 lb pecans

1 ½ Tbsp each smoke     sauce,   garlic salt,           savory salt

¾ cup corn oil

TO PREPARE Preheat oven to 250° F. Mix ingredients thoroughly in a shallow pan. Cover and bake for 1 hour. Let cool in pan overnight before packaging.

Appetizers & Snacks


To measure brown sugar, unless the recipe says otherwise, pack the sugar into the measuring cup.

Caramel Popcorn 1 cup butter or margarine, melted


½ cup light corn syrup 2 cups brown sugar 1 tsp vanilla ½ tsp baking soda 1 tsp salt 1 cup pecans, chopped 6 qt popcorn, warm

TO PREPARE Preheat oven to 250° F. In saucepan, combine butter or margarine, brown sugar, and syrup. Boil for 5 minutes. (Do not stir.) Mix vanilla and baking soda and stir together pecans, salt, and popcorn. Pour sugar mixture over popcorn and stir until coated. Spread in 15x10x1 inch pan and bake for 1 hour, stirring every 15 minutes. Yields 6 quarts.

Minted Pecans

½ tsp butter

1 cup water

3 cups granulated sugar

2 Tbsp butter or margarine

¾ cup milk 1 tsp vanilla 2 cups pecan halves



Caramel Pecans

3 Tbsp light corn syrup 6 large marshmallows, halved 3 drops peppermint oil or ¼ tsp  peppermint extract 2 cups pecans

TO PREPARE In a heavy skillet, mix butter and 1 cup of the sugar. When melted and slightly brown, add the remaining 2 cups of sugar and milk. Bring to a boil and cook to 235° F, or until soft ball stage. Add vanilla and pecans. When mixture begins to cream, spread out on marble or Formica top. Separate pecans and let them cool. Store pecans in an airtight container.

TO PREPARE Combine water, butter or margarine, and light corn syrup in saucepan. Bring to boil and cook to 234° F, or until soft ball stage. Remove from heat. Add marshmallow halves and peppermint oil or extract. Beat until creamy. Add pecans, stirring until coated. Pour onto greased baking sheet or wax paper. Separate with while still hot. Yields about 2 cups.

Appetizers & Snacks


Fiesta Cheese Ball INGREDIENTS

1 cup small curd   cottage cheese

1 medium onion, finely   grated

16 oz cream cheese,   softened

2 Tbsp Worcestershire  sauce

¼ cup finely shredded ½ cup chopped pecans  sharp cheddar cheese ½ cup chopped parsley   1 oz Roquefort cheese, Dash of seasoned salt   crumbled


Enjoy Favorite

Combine first seven ingredients, mix well. Shape mixture Recip2esballs. Roll each ball in pecans and then in parsley. Pecan into Chill thoroughly. Serve with crackers. Yields 2 cheese balls.

The pecan tree became the state tree of Texas in 1919.

Pecan Cheese Crisps ½ lb sharp cheddar cheese


1 stick butter or margarine 1 Tbsp Worcestershire sauce 1 cup pecans, finely chopped ½ tsp salt 1 ¼ cups all-purpose flour Dash of red pepper Dash of Tabasco sauce


GO NUTS!  The Texan Pecan Cookbook

TO PREPARE Preheat oven to 350° F. Grate the cheese. Cream butter and cheese and add remaining ingredients. Refrigerate until you are able to roll it into a log the size of a half dollar. Wrap in waxed paper. Put roll in freezer; may be stored there indefinitely. To cook, remove waxed paper and place roll on greased cookie sheet. Bake for 10 minutes.

Shrimp   C heese Ball 6 oz cream cheese, softened


1 tsp onion, grated 4 ½ oz can shrimp 1 ½ tsp prepared mustard 1 tsp lemon juice Dash of cayenne Dash of salt ⅔ cup chopped pecans, salted

TO PREPARE Combine cream cheese, mustard, onion lemon juice, cayenne, and salt, blending well. Drain shrimp and break into pieces. Stir shrimp into cheese mixture. Chill. Form into ½ inch balls. Roll in pecans. Yields 40 appetizers.

Roquefort Cheese Ball

Cheese Chips

6 oz cream cheese 5 oz cheddar cheese, soft 1 tsp Worcestershire sauce ½ lb (2 cups) pecans 2 Tbsp parsley, chopped

TO PREPARE Mix all ingredients except pecans and parsley with electric mixer. Add half of pecans, finely chopped. Form into a ball and place in small bowl, which has been lined with waxed paper. Let stand in refrigerator overnight. Remove from refrigerator an hour and a half before serving. Crush remaining half of pecans and add chopped parsley. Roll cheese ball in this mixture, completely covering the outside. Serve with crackers.

2 ½ cups sharp cheddar cheese,    grated



5 oz Roquefort or blue cheese

1 cup butter or margarine 2 ½ cups flour, sifted ½ tsp cayenne 1 tsp salt 1 cup pecans, finely chopped

TO PREPARE Preheat oven to 375° F. Blend butter and cheese. Gradually add flour, cayenne, and salt. Stir in pecans. Load dough into a cookie press or cake decorating tube. Squeeze out ribbons onto ungreased baking sheet. Chips should be about the size of a Frito chip, but a little thicker. Bake for 15 to 20 minutes. Chips will look dry but not browned when done. Cool before removing from sheet.

Appetizers & Snacks


Blue Cheese Ball INGREDIENTS

⅛ lb blue cheese, crumbled

Dash of liquid hot pepper seasoning

6 oz cream cheese,  softened

Dash of cayenne pepper

1 Tbsp minced onion

2 Tbsp minced celery

¾ cup pecans, chopped

1 Tbsp mayonnaise

TO PREPARE Combine all ingredients, except pecans. Shape into small balls. Roll each ball in chopped pecans. Refrigerate until ready to serve.

Sausage Balls


1 package spicy beef  luncheon meat 8 oz cream cheese ½ cup pecans, coarsely chopped 1 tsp Worcestershire sauce


Pecan Roll–  U ps

1 lb pork sausage 3 ½ cups biscuit mix 10 oz cheddar cheese, grated ½ cup pecans, chopped

1 Tbsp onion, chopped

TO PREPARE TO PREPARE Bring cheese to room temperature. Stir in rest of ingredients thoroughly. Cut squares of spicy beef in half. Put 1 Tbsp of mixture on each half. Roll each square up. 8

GO NUTS!  The Texan Pecan Cookbook

Preheat oven to 350° F. Combine all ingredients by hand. Shape into small balls (about quarter size) and bake for 15 to 20 minutes. Yields 100 small balls.

Creamy Pecan Stuffed Celery INGREDIENTS

3 stalks celery 3 oz cream cheese,  softened 1 ½ tsp mayonnaise 1 Tbsp pimento stuffed  olives, finely chopped

1 Tbsp sweet pickle,  finely chopped 1 Tbsp onion, finely  chopped ½ cup pecans, finely  chopped

TO PREPARE Cut each stalk of celery into 3 inch pieces. Combine ingredients, mixing well. Stuff the celery with cream cheese mixture.

Cheese Ball Texas Honey Balls 5 oz jar of Kraft Pimento Spread


2 cups all-purpose flour ½ cup honey (or substitute ¼ cup  granulated sugar) 2 tsp vanilla ½ tsp salt 2 cups pecans, chopped

TO PREPARE Cream butter. Add honey, flour, salt, and vanilla. Mix well. Add pecans, and then chill mixture. Roll into small balls and bake on greased cookie sheet at 325° F for 20 minutes. Yields 4 dozen Texas Honey Balls.

5 oz jar of Old English Spread INGREDIENTS

1 cup butter or margarine

16 oz cream cheese, softened 2 tsp onion flakes 5 oz jar of olive and pimento  spread 1 Tbsp Worcestershire sauce 1 ½ cups pecans, finely chopped

TO PREPARE Combine all ingredients except pecans. Beat on medium speed of electric mixer until smooth. Chill until slightly firm. Divide mixture into thirds. Shape into three balls and roll in pecans. Chill several hours or overnight. Serve with crackers.

Appetizers & Snacks


Party Sandwich Filling TO PREPARE


8 oz cream cheese,  softened

¾ cup pecans, chopped

¼ cup green pepper,  chopped

3 hardboiled eggs,  chopped

¼ cup onion, chopped ¾ tsp salt

3 Tbsp pimento, chopped

Mix all ingredients. Spread between whole wheat or rye bread slices. Cut into quarters diagonally. Yields 32 small sandwiches.

1 Tbsp ketchup Dash of pepper

Crunchy Deviled Eggs 5 eggs


⅛ tsp curry powder 1 tsp tarragon vinegar 2 Tbsp Mayonnaise 3 heaping Tbsp broken pecans  (keep pieces fairly large) ¼ tsp onion pepper 2 tsp prepared mustard


GO NUTS!  The Texan Pecan Cookbook

Scan this QR code for help on how to make the perfect hardboiled egg.

TO PREPARE Boil the eggs until hardboiled. Cool quickly in cold water. Shell, then cut lengthwise and remove the yolks. Mix the yolks with the remaining ingredients and mash until thoroughly combined. Fill egg whites with mixture and sprinkle herb pepper on top. You can also chop the egg whites and add them to the mixture for a good sandwich filling.

Turkey Nut Bites INGREDIENTS

1 cup turkey broth

2 tsp Worcestershire sauce

½ cup salad oil

1 cup all-purpose flour

1 ½ tsp salt

4 eggs

4 Tbsp celery, finely chopped

1 ½ cups cooked turkey

4 Tbsp green onion, finely chopped

½ cup chopped pecans

TO PREPARE Preheat oven to 450° F. Combine broth, oil, salt, cayenne, green onions, and Worcestershire sauce in a saucepan and bring to a boil. Add flour. Cook over low heat, beating rapidly until mixture forms a smooth ball. Remove from heat and add eggs one at a time. Beat after each addition until mixture is shiny. Stir in turkey and pecans. Drop by teaspoon onto greased baking sheet. Bake 10 to 15 minutes. Serve hot. Yields approximately 4 dozen bites.

Holiday Fruit Balls INGREDIENTS

1 cup granulated sugar

2 eggs, beaten

½ tsp vanilla

½ tsp almond extract

8 oz chopped dates

⅛ tsp salt

½ cup flaked coconut

1 cup pecans, chopped

Powdered sugar

Candied cherries

TO PREPARE Combine sugar, eggs, almond extract, family, pecans, salt, dates, and coconut in a heavy saucepan. Cook over low heat for 30 minutes or until mixture thickens, stirring occasionally. Remove from heat. Cool enough to handle. With greased fingers, shape small amount of mixture around candied cherries. Roll in powdered sugar. Yields 3 dozen fruit balls.

Appetizers & Snacks

  1 1

Pecan–   O live Finger Sandwiches 1 loaf whole wheat sandwich    bread INGREDIENTS

Mayonnaise Seasoned salt, to taste 2 to 3 tsp salad dressing

TO PREPARE Thoroughly combine all ingredients except bread. Trim crust from bread. Spread one slice with filling and top with another slice of bread. Cut into finger sandwiches. Yields 32 sandwiches.

½ cup pecans, finely chopped 14 chopped ripe olives ½ tsp Worcestershire sauce Lemon juice, to taste

Spinach Balls 10 oz spinach

Date–  N ut Sandwich

1 cup stuffing mix ¼ cup Parmesan cheese 1 large onion, chopped ¼ cup butter or margarine ½ cup pecans, chopped



2 eggs

12 oz cream cheese ½ tsp salt 1 cup pecans, chopped 1 ⅓ cups chopped dates

TO PREPARE Preheat oven to 350° F. Cook and drain spinach. Add butter, eggs, onion, pecans, and stuffing mix. Roll into small balls, and then roll in cheese. Bake for 15 to 20 minutes on a cookie sheet. 12

GO NUTS!  The Texan Pecan Cookbook

TO PREPARE Blend cheese and salt until creamy. Add pecans and dates. Spread on white bread. Trim crusts and slice into quarters diagonally.

Turkey–  Pecan Sandwich Filling

Sweet Potato Balls

2 cups cooked turkey, minced

3 Tbsp butter or margarine,      melted



3 cups mashed sweet    potatoes, cooked

1 egg 3 cups pecans, finely chopped 1 Tbsp salt

⅓ cup salad dressing ½ cup pecans, finely chopped ½ cup celery, minced ½ tsp seasoned salt ¼ tsp pepper

1 Tbsp cold water 8 marshmallows Cornflakes

TO PREPARE Combine all ingredients. Refrigerate. Yields 3 cups of filling.

TO PREPARE Preheat oven to 375° F. Season the sweet potatoes. Add butter and pecans. Mold into small balls around the marshmallows. Beat egg and add water. Dip each ball in egg. Roll in cornflakes. Place on oiled baking sheet and bake for 25 minutes or until browned.

Salmon Cheese Log TO PREPARE


1 lb can salmon  (about 2 cups) 8 oz cream cheese,  softened 2 tsp onion, grated 3 Tbsp parsley, snipped

¼ tsp salt 1 tsp prepared  horseradish ¼ tsp liquid smoke 1 Tbsp lemon juice ½ cup pecans, chopped

Drain and flake salmon, removing skin and bones. Mix salmon with next 6 ingredients thoroughly. Chill several hours. Combine pecans and parsley. Shape salmon mixture into 8x2 inch log. Roll in nut mixture, and then chill well. Serve with crackers.

Appetizers & Snacks

  1 3

Cheese Eggs 8 hardboiled eggs, peeled


6 Tbsp blue cheese, crumbled 6 oz roll of pasteurized process    sharp cheese spread, softened ¼ cup pecans, finely chopped ¼ cup mayonnaise lemon juice,     to taste Salt, to taste Paprika


Chili Cheese Ball

Cut eggs in half lengthwise. Remove yolks and mash them. Add cheese, mayonnaise, pecans, lemon juice, and salt. Blend well. Stuff whites with yolks mixture. Sprinkle with paprika.

8 oz cream cheese

Tuna Nut Filling

1 ½ cups pecans, finely ground 1 Tbsp Worcestershire sauce 2 Tbsp instant minced onion 1 Tbsp chili powder ¼ tsp garlic powder



1 lb sharp cheddar cheese

1 can white tuna ¾ cup celery, finely chopped 8 oz cream cheese, softened 1 cup pecans, finely chopped

TO PREPARE Grind cheeses and 1 cup of the pecans in food grinder. Add garlic powder, Worcestershire sauce, and onion. Mix well and form into ball. In a separate bowl, mix remaining ground pecans and the chili powder. Roll cheese ball in the pecan mixture. Refrigerate overnight. Serve with crackers. 14

GO NUTS!  The Texan Pecan Cookbook

TO PREPARE Drain tuna and rinse with hot water. Transfer to a bowl and add cream cheese, tuna, celery, and pecans. Mix well. Chill for 12 hours. Let stand at room temperature before spreading on sandwiches or canapés.


Well-toasted, crisp pecans are the primary key to bringing out flavor, aroma, and crunchiness.

Chicken Stuffed Puffs TO PREPARE


12 oz cooked chicken,   finely cut up

3 oz cream cheese

2 Tbsp butter or  margarine

½ tsp lemon zest

⅓ cup mayonnaise 1 cup pecans, chopped ¼ tsp salt

¼ tsp ground nutmeg Parsley, finely chopped 3 dozen small puffs  from a bakery

Melt butter in a skillet. Add pecans. Cook over very low heat until lightly browned. Add cream cheese, chicken, and other ingredients, except parsley and puffs. Mix the filling well, then fill puffs and garnish top with parsley.

Appetizers & Snacks

  1 5

Olive–  C heese Sandwiches

1 ½ cups (6 oz) Swiss cheese,     shredded

8 oz cream cheese, softened

⅓ cup raisins 12 slices of bread 1 ½ cups carrots, shredded ½ cup pecans, chopped Mayonnaise or salad dressing

3 Tbsp mayonnaise INGREDIENTS


Swiss Sandwiches

2 tsp prepared mustard 1 cup olives, chopped 1 cup celery, diced 1 cup pecans, chopped 8 slices brown bread Butter or margarine, softened

TO PREPARE Combine cheese, carrots, pecans, raisins, and enough mayonnaise to moisten. Mix lightly. For each sandwich, spread mayonnaise on two bread slices and then fill with cheese mixture. Yields 6 sandwiches.


GO NUTS!  The Texan Pecan Cookbook

TO PREPARE Mix cheese, mayonnaise, and mustard in bowl. Stir in olives, celery, and pecans. For each sandwich, spread two bread slices with butter and then fill with olive-cheese mixture. Yields 4 generous sandwiches.

Festive Dip

1 lb cottage cheese, country-style 14 ½ oz can deviled ham 1 packet Fritos onion dip mix 1 cup pecans, chopped

TO PREPARE Mix cheese in blender until smooth. Add deviled ham, onion dip mix, and pecans, and mix until smooth. Use for sandwiches or potato chips.



Ham & Onion Spread

1 (1 ¼ oz) package onion soup mix 1 pt sour cream 4 oz blue cheese, crumbled 3 ¾ cup pecans, chopped Potato chips

TO PREPARE Combine onion soup mix and sour cream, and blend thoroughly. Fold in remaining ingredients. Serve with potato chips. Yields 1 ½ cups of dip.

Chicken Party Log 16 oz cream cheese


1 Tbsp steak sauce ½ tsp curry powder 1 ½ cups cooked chicken,   minced ⅓ cup minced celery 2 Tbsp minced onion (optional) ¼ cup toasted pecans, finely chopped

TO PREPARE Mix cream cheese, steak sauce, and curry powder until well blended. Stir in chicken, celery, and onion. Shape into log. Chill 3 to 4 hours. Roll in pecans to coat. Serve with crackers.

Appetizers & Snacks

  1 7

Zesty Party Dip


1 can cream of onion soup 8 oz cream cheese, softened ¼ cup chili sauce 1 Tbsp hot cherry peppers, chopped ¼ cup pecans, chopped

TO PREPARE With electric mixer, gradually blend soup into cream cheese. Beat just until smooth (overbeating makes dip thin). Stir in chili sauce, peppers, and pecans. Serve as a dip with crackers or corn chips. Yields about 2 cups.


8 oz cream cheese, softened

2 Tbsp milk

2 Tbsp dehydrated onion flakes

½ tsp garlic salt

½ cup sour cream

1 package sliced dried beef, cut into small pieces

¼ tsp pepper

½ cup pecans, chopped

1 green pepper, finely chopped

2 Tbsp butter or margarine ⅛ tsp salt

TO PREPARE Cut sliced dried beef into small pieces. In a bowl, blend cream cheese and milk. Add sliced dried beef, onion flakes, sour cream, pepper, green pepper, and garlic salt to cream cheese mixture. Mix until thoroughly combined. Transfer into baking dish. For the topping: Heat pecans in butter and salt. Remove pecans from butter and put on top of cheese mixture. Serve warm with crackers. 18

GO NUTS!  The Texan Pecan Cookbook

Stuffed Mushrooms INGREDIENTS

6 oz can broiled mushroom ⅛ tsp basil, crushed crowns, chopped stems ⅛ tsp marjoram, crushed 2 Tbsp butter or ⅛ tsp ground thyme margarine 2 Tbsp pecans, finely 2 Tbsp green onion, chopped chopped ¼ cup soft bread crumbs ⅛ tsp garlic powder

TO PREPARE Preheat oven to 375° F. Drain mushroom crowns, reserving liquid. Remove stems and chop finely. Melt butter in saucepan over medium heat. Add green onion and cook until tender. Add stems, garlic powder, marjoram, basil, pecans, and bread crumbs, mixing well. Moisten with small amount of the mushroom liquid. Add salt and pepper to taste. Stuff mushroom crowns with mixture. Place in shallow baking pan. Bake for 10 minutes or until hot. Yields approximately 20 stuffed mushrooms.

1 can deviled ham ¾ cup toasted pecans, chopped Prepared mustard or horseradish Crackers or bread

Pecan Cheese Dip INGREDIENTS


Deviled Ham & Pecan Spread

1 large package cream cheese 1 cup pecan, crushed 1 small can crushed pineapple ½ cup onion, finely chopped



Combine ingredients to make a paste. Use as a dip with crackers or as a sandwich spread.

Mix all ingredients thoroughly and refrigerate. When ready to serve, if desired, sprinkle with a few more pecans.

Appetizers & Snacks

  1 9

Ham–  N ut Sandwiches 1 cup cooked ham, diced


1 hardboiled egg, chopped 1 cup sharp cheddar cheese,  grated ¼ cup sour cream 2 Tbsp green onion, chopped ½ cup pecans, finely chopped Pocket bread or thin bread


GO NUTS!  The Texan Pecan Cookbook

TO PREPARE Combine ham, onions, egg, cheese, and pecans. Mix with sour cream and spread on bread. Serve cold or, if desired, toast sandwich at 350° F for 10 minutes. Makes 4 servings.

Egg Salad Sandwiches


6 or 7 hardboiled eggs, chopped 1 tsp mustard 10 slices of bread, your choice ¼ cup mayonnaise ⅓ cup toasted pecans, chopped Dash of salt and pepper

TO PREPARE To toast pecans, spread pecans in a shallow pan and bake at 350° F for 10 to 15 minutes for whole pecans or 5 to 7 minutes for chopped pecans. Mix toasted pecans with the remaining ingredients except the bread. Divide the mixture so that it makes 5 sandwiches.

Nutty Pimento Filling

6 hardboiled eggs, shelled

4 Tbsp pimento, finely chopped

⅛ tsp nutmeg

¼ cup pecans, chopped

⅛ tsp pepper

2 hardboiled eggs, chopped

¼ cup mayonnaise 1 ½ tsp lemon juice 2 Tbsp toasted pecans, chopped



Stuffed Eggs

½ cup salad dressing 1 tsp Worcestershire sauce 4 Tbsp milk 2 cups sharp cheddar cheese,

TO PREPARE Halve eggs lengthwise. Remove yolks and add to small bowl, mash well. Stir in mayonnaise, lemon juice, nutmeg, and pepper until blended. Spoon into whites. Garnish with pecans. Yields a dozen eggs. You can also stir pecans into yolk mixture, spoon into whites. Garnish with pimento and parsley.


TO PREPARE Blend all ingredients except salad dressing until smooth. Add the salad dressing and mix well.

Appetizers & Snacks

  2 1

If you use a microwave rather than a double boiler to melt chocolate, use a low setting and microwave it 10 to 20 seconds at a time. Be very careful not to burn the chocolate.

Chocolate Butter Balls 1 cup peanut butter INGREDIENTS

1 lb powdered sugar 1 stick butter 1 tsp vanilla ⅓ cake of paraffin 12 oz chocolate chips ½ cup halfed pecans


GO NUTS!  The Texan Pecan Cookbook

TO PREPARE Mix peanut butter, powdered sugar, butter, and vanilla thoroughly. Shape into balls a bit smaller than one inch, and then chill. Melt chocolate chips with paraffin. Dip balls (held with a toothpick) into chocolate mixture (leaving white spot on top). Lay pecan half on top, making sure nut is firm in the chocolate on both sides of the center. Chill thoroughly.


1 small can frozen  orange juice 2 cans of water  (use frozen juice   can to measure) 2 tsp lemon juice 1 cup pecans, broken

¾ cup granulated sugar 2 Tbsp butter or  margarine 1 Tbsp cornstarch 1 cup mandarin oranges,   drained

TO PREPARE Mix orange juice, water, sugar, and cornstarch in a saucepan, and bring to a boil. Add butter and lemon juice. Cook until thick. Just before serving, add nuts and oranges. Serve over pound cake or ice cream.

Pineapple Cheese Ball 16 oz cream cheese, softened


Cherry–  C heese Sandwich Spread 3 oz cream cheese, softened 4 oz jar maraschino cherries


1 Tbsp salt 8 ½ oz can crushed pineapple,   drained ¼ cup green pepper, finely    chopped 2 Tbsp onion, chopped 2 cups pecans, chopped Crackers

½ cup pecans, chopped

TO PREPARE TO PREPARE Drain cherries and dice very finely. Add to cream cheese and mix well. Stir in pecans. Yields about 1 ½ cups filling.

Combine cream cheese, pineapple, pepper, onion, and salt. Add 1 cup pecans and mix well. Chill until firm and shape into a ball. Roll in remaining pecans before serving. Serve with an assortment of crackers.

Appetizers & Snacks

  2 3

Fruit Dip 6 oz cream cheese

1 package creamy caramel frosting mix (for 2 layer cake) ⅓ cup evaporated milk 2 Tbsp butter or margarine 3 large apples

½ cup pecans, chopped INGREDIENTS


Caramel Apple Fondue

¾ cup pecans, finely chopped

Core apples and cut into chunks. In fondue pot, gradually blend evaporated milk into frosting mix, stirring until smooth. Add butter. Stir over low heat until butter is melted. Place over fondue burner. Spear apple with fondue fork. Dip in fondue and then in pecans. Yields 6 servings.

Pecan Spread


½ tsp lemon juice ⅔ cup pecans, ground ¼ cup powdered sugar 2 Tbsp milk

¼ cup crushed pineapple, drained Pineapple juice, for consistency

TO PREPARE Blend ingredient. Chill and serve with potato chips, celery sticks, pineapple, or apples.

Hawaiian Pineapple Globes INGREDIENTS


1 Tbsp crystallized ginger,  chopped

3 oz cream cheese ¼ cup crushed pineapple, drained ¼ cup pecans, finely chopped Pretzel sticks

8 oz cream cheese

TO PREPARE TO PREPARE Combine all ingredients, beating until well blended. Use as sandwich filling with sweet bread or on crackers. Yields 1 ½ cups of spread. 24

GO NUTS!  The Texan Pecan Cookbook

Cream the cream cheese until smooth. Add pineapple and blend well. Form into one inch balls. Roll in chopped pecans. Chill. When ready to serve, pierce each with pretzel sticks. Yields 24 to 30 globes.

Frosted Date Bites 1 ¼ cups all-purpose flour 1 Tbsp milk INGREDIENTS

¼ tsp salt 1 tsp vanilla ½ cup butter or margarine,        softened ⅔ cup dates, chopped ½ cup pecans, chopped ⅓ cup powdered sugar, sifted

TO PREPARE Preheat oven to 300° F. Combine flour and salt. Cream butter until smooth, and add powdered sugar gradually, beating well. Add milk and vanilla and stir in flour mixture. Add dates and pecans, and mix well. Roll into 1 inch balls and place about 3 inches apart on ungreased cookie sheets. Bake for 20 minutes, or until lightly browned. Roll date bites in powdered sugar while warm. Yields 3 dozen bites.

Appetizers & Snacks

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Go Nuts! The Texan Pecan Cookbook  

A sample from the forthcoming Go Nuts! The Texan Pecan Cookbook from and Real Western. Sign up now for a free weekly recipe from...

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