• Originally published October 12, 2009 at midnight, updated October 14, 2009 at 12:36 a.m.

• PERFECTLY LUSCIOUS PECAN PIE

  3 eggs, slightly beaten

  1 cup light or dark corn syrup

  1 cup sugar

  2 Tbsp. margarine or butte, melted

  1 tsp. vanilla

  11/2 cup pecan halves

  1 unbaked 9 inch pastry shell

  Whipped topping, thawed

  ...
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PERFECTLY LUSCIOUS PECAN PIE

3 eggs, slightly beaten

1 cup light or dark corn syrup

1 cup sugar

2 Tbsp. margarine or butte, melted

1 tsp. vanilla

11/2 cup pecan halves

1 unbaked 9 inch pastry shell

Whipped topping, thawed

In large bowl, stir together first 5 ingredients until well blended. Stir in pecan halves. Pour into pastry shell. Bake in 350-degree oven for 50 to 55 minutes, or until knife inserted halfway between center and edge comes out clean. Cool. Serve with whipped topping. Serves 8

SOFT CHOCOLATE CHIP COOKIES

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp. vanilla

12 oz. semi-sweet chocolate chips

4 oz. milk chocolate bar, grated

11/2 cup chopped pecans

2 cup flour

21/2 cup oatmeal (Quaker brand)

1/2

1 tsp. baking powder

1 tsp. baking soda

Cream butter, sugars, eggs and vanilla. In blender or food processor, add flour, oatmeal, salt, baking powder, and baking soda; pulse until well ground. Mix dry mixture and creamed mixture together until well blended. Add chocolate chips, grated chocolate and nuts. Roll in golf ball-sized pieces and place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 12 minutes (Place dough 2 inches apart,)

BANANA PUDDING MUFFINS

2 medium ripe bananas, mashed

1 package banana cream or vanilla instant pudding mix

1/4 cup oil

1 package yellow cake mix

4 eggs

1 cup water

1 cup chopped pecans

additional chopped nuts for muffin tops

Combine all ingredients, adding mashed bananas and pecans last. Spoon in muffin pan 2/3 full. Sprinkle nuts on tops of each muffin. Bake at 350 degrees for 18-21 minutes. Make 12 dozen muffins.

This recipe may also be used to make a cake. Pour into a greased and floured 10-inch tube pan. Bake 38 to 45 minutes. or use a greased and floured 9x13- inch pan, bake 32 to 35 minutes. Bake at 350 degrees. Times listed to bake may take a little longer-it depends on your oven. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan, sprinkle with powdered sugar or drizzle with icing.

ICING

1 cup of sifted powdered sugar

2 Tbsp. cream or evaporated milk

1 tsp. banana extract.

Mix all ingredients and drizzle over cake.

Chocolate Cake

6 Hershey bars

1 Tbsp. water

2 cup sugar

2 sticks butter

4 eggs

21/2 cup flour

1 tsp. baking powder

1/8 tsp. salt

2 tsp. vanilla

1 cup buttermilk

1/2 tsp. soda

1 cup pecans chopped

Melt Hershey bars in water. Cream sugar and butter. Add eggs, one at a time. Add chocolate mixture. Sift flour, baking powder and salt together. Combine buttermilk, vanilla, and soda. Add flour alternately with buttermilk mixture to chocolate batter.

Pour batter into greased and floured tube pan. Bake 1 hour in 325 degree oven. Let cool in pan for about 10 minutes. No frosting needed. Cake freezes well.

Roasted Pecans

1 Tbsp. butter

1 cup pecan halves.

salt (optional)

Spread pecan halves in a single layer on a jelly-roll pan, melt butter and pour over pecans. Bake at 400 degrees for 10 minutes, stirring twice. Salt if desired.

Cranberry Salad

2 small boxes Strawberry Jello

2 cups boiling water

11/2 cups sugar

1 qt. cranberries

1 20 ounce can crushed pineapple

2 oranges

1 cup pecans, chopped

1 cup celery, diced

Wash and stem cranberries, grind coarsely and set aside. Peel one orange; grind peeled orange and un-peeled orange coarsely and set aside. Dice celery and set aside. Mix Jello, sugar and boiling water in 9x13 inch pan until sugar has dissolved. Add chopped cranberries, crushed pineapple with juice, oranges, pecans, and celery and mix well. Refrigerate until set. This will look pretty as well as be a favorite at the Thanksgiving dinner.

Grape Salad

8 oz. package cream cheese

1 cup sour cream

purple grapes

green grapes

1 cup brown sugar

1/2 cup pecans

Mix together cream cheese and sour cream. Add desired amount of purple and green grapes. Cover the mixture with brown sugar and nuts. Cover and place in refrigerator until cold.

Apple Salad

11/2 cup sugar or Splenda

1/2 cup flour

11/2 cups water

1 tsp. vanilla

2 Tbsp. butter

6 cups chopped apples with skin on

2 cups red grapes, halved

1 cup celery, chopped

1 cup pecans, shopped

Mix sugar or Splenda and flour in saucepan; stir in water. Bring to boil, stirring constantly; cook until thick. Add vanilla and butter. Let cool. In a separate bowl, mix chopped apples, grapes, celery and nuts. Pour dressing over fruits mixture. Store in refrigerator until cold.

Creamy Pralines

1 cup white corn syrup

4 Tbsp. butter

1 cup whipping cream

1 pinch salt

2 cups sugar

2-3 cups pecan halves

1 tsp. vanilla

Blend all ingredients except pecans; cook to soft ball stage, when with tested in cool water or 235-245 degrees on a candy thermometer. Add pecans and beat immediately until creamy. Drop by spoonfuls onto waxed paper. Yields 2 dozen.

The 39th annual Victoria Extension Education Association Pecan and Peanut sale will end Oct. 20.

This is the group's only fundraiser.

Pecans are $35 for five-pound box, while peanuts are $10 for five-pound box.

The pecans and peanuts will arrive in time for holiday baking. Pecans are in halves and peanuts are raw and shelled. The nuts will be in a gift box which can be shipped in the mail if purchased as a gift.

The group had been in existence for 83 years. Although the group has had several names, the mission has remained the same - to work with the Texas AgriLife Extension Service to strengthen and enrich families through educational programs leadership development and community service.

Many Victoria community groups benefit from this fundraiser. Proceeds from the sale go to support the 4-H youth program through scholarships to youth and the Texas 4-H Center in Brownwood; local homeless and women's shelters; literacy programs; child safety seat events; enhancing adult leaders skills through educational programs and workshops.

Membership is open to anyone who wishes to join. For more information on joining the Victoria Extension Education Association call 361-575-4581.

Public orders may be ordered through Ruby Sellers, 112 Acorn Drive, Victoria, TX 77905. Her phone number is 361-575-3100. Checks are to be made payable to VEEA and must include a phone number. Out of town checks must be accompanied by a self-addressed stamped envelope.

Public orders may be picked up at the Victoria Electric Cooperative Auditorium, 102 S. Ben Jordan St. from 8 a.m. to 5 p.m. on Friday, Nov. 20.

Members of the VEEA clubs - Everready, Pleasant Green, Raisin-Coletoville and Telferner- are also taking orders. If ordered through a club, then they will be delivered to the buyer on Nov. 19.

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