Lightly coat two 9-inch pie pans with nonstick cooking spray.

In a large bowl, combine the flour, sugar, and salt. Sift in the baking powder to ensure there are no lumps. Using a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl and the paddle. Add the flour mixture and mix just until the dough comes together. Transfer the dough to a lightly floured counter and knead until smooth, about 2 minutes. Cover with plastic wrap, and chill in the refrigerator until slightly firm, but not hard, 15 to 20 minutes.

Divide the dough in half and form each half into a ball. Roll each ball of dough into a disc just larger than the circumference of the pans. Line each pan with dough, taking care to trim off the excess. Chill in the refrigerator until ready to use.

Heat the oven to 325 degrees F.

In a medium saucepan, combine the brown sugar, maple syrup, corn syrup, molasses and butter. Cook, stirring occasionally, until the butter is melted but the syrup isn’t boiling. In a large bowl, whisk together the eggs and vanilla until completely combined.

Add the syrup mixture to the egg mixture and whisk until smooth. Whisk in the bourbon, if desired. Let cool to room temperature.

Evenly divide the pecans and chocolate chips between each pie shell. Pour the syrup mixture over the nuts, distributing it evenly between the two pie shells.

Bake until golden brown and the pie is slightly souffled, yet firm, about 1 hour. Test by sticking a knife in the center of the pie. If the tip comes out looking very wet, continue to bake until the knife comes out looking more sticky than wet. Let the pies cool completely before serving.

Preheat oven according to brownie package instructions.

Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stovetop over medium-high heat and begin to cook, stirring continuously.

Mix brownies according to package instructions.

Pour brownie batter into a greased 13×9-inch pan and place in oven to bake for 20 minutes.

As the brownies bake, the filling in the saucepan should have thickened enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.

When the brownies have finished pre-baking, remove them from the oven and pour the pecan pie filling over them, spreading it out to cover the brownies completely.

Place the brownies back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.

Let cool to room temperature before cutting.

Combine sugar and corn syrup in large microwave safe bowl. Cook in the microwave on High Power for 5 to 6 minutes.

Stir in pecan pieces. Cook on High Power for 3 to 5 minutes.

Stir every 2 minutes until syrup and pecans are browned.

Remove from microwave and stir in salt. Add butter, vanilla and baking soda. Stir until light and foamy.

Spread on large, buttered cookie sheet.

When cooled, break into pieces and store in a container that can be tightly sealed.

Cream butter, sugar, egg, and vanilla. Sift together flour, salt and soda and add to creamed mixture. Stir in fruit and nuts.

Drop teaspoons of the mixture onto greased baking sheets.

Bake at 325 degrees F for 15 minutes. Store in tightly sealed container.

In a bowl with a hand mixer or a stand mixer with the whisk, whip the heavy whipping cream and powdered sugar until stiff peaks form. About 5 minutes.

In a separate bowl, blend together the cream cheese, vanilla extract, brown sugar, and maple syrup until combined and creamed together.

Fold the whipped cream mixture into the cream cheese mixture and stir together.

Add in the 1 cup finely chopped pecans and stir together until combined.

Pour into the pie crust and smooth out the top. Garnish the top of pie with remaining ½ cup chopped pecans.

Refrigerate for 4-6 hours before serving.

In a mixing bowl, combine all the ingredients.

Toss gently to mix evenly.

Store the snack mix in an airtight container or easy to grab-and-go bags.

Heat oven to 350 degrees.

With a handheld or stand mixer, beat butter, sugar and vanilla until light and fluffy.

Add flour and mix until crumbly.

Add pecans and milk, mixing just until mixture comes together.

Tum out onto floured surface, and roll into a log. Slice into ¼ inch slices.

Bake about 15 minutes or until golden.

Let cool completely.

Serve as is or create sandwich cookies with pecan butter and your favorite jelly.

Preheat oven to 300 degrees

Combine all ingredients

Make sure Pecans are coated well

Spread in a single layer in a baking pan.

Bake for 10 minutes

Stir and return to bake 10-15 minutes

Remove from oven when they are golden brown.

Preheat oven to 350°F.

Line a 9x13 baking dish with parchment paper.

Coat generously with nonstick spray and set aside.

In the bowl of your stand mixer fitted with the paddle attachment combine both the sugars and butter, mixing on low until combined.

Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth.

Turn mixer to low and mix in the flour until just combined.

Fold in the pecans.

8. Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden.

Cool completely in the pan, and then cut into squares.

Preheat oven to 320 degrees.

Beat egg and salt in a bowl until frothy not stiff.

Pour pecans into the above mixture and stir until nuts are well coated.

Sift cinnamon and sugar together.

Then pour over the pecan mixture until well coated.

Grease baking pan with vegetable oil (not butter).

Place mixture in pan in a single layer and bake for 10 minutes.

Stir and bake for 10 minutes longer.

Spread on wax paper to cool.

Store in an airtight container.

Preheat oven to 250 degrees

Beat egg white until real stiff

Add vanilla, sugar and nuts

Drop onto well-greased cookie sheet

Cook for 30 minutes

Preheat the oven to 300 degrees.

Melt butter and add salt.

Place the pecans in a large baking pan and spread evenly in the pan.

Pour butter and salt mixture over the nuts and stir to coat evenly.

Bake for about 15 minutes. Remove and stir the nuts. Return to oven and bake about 15 more minutes. Can bake longer until you get the desired brownness of the nuts you desire. Watch carefully not to burn the nuts.

Store in tightly sealed container until ready to eat or serve.

Preheat oven to 300 degrees

Combine all ingredients

Make sure Pecans are coated well

Spread in a single layer in a baking pan.

Bake for 10 minutes

Stir and return to bake 10-15 minutes

Remove from oven when they are golden brown

Peel and chop pears (underripe are the best).

Let them stand overnight with sugar and lemon juice. This will bring out the water from the pears. Don’t add extra water.

Next morning cook them at a simmer until pears have turned amber color and are clear. This will take about 2 hours. Stir regularly to keep them from sticking.

Add Pectin and boil for 1 minute.

Remove from heat and pour into prepared jars and seal.

Use all the juice.

Cook them in a hot water bath for 10 minutes.

Remove from hot water bath and let stand.

Preheat oven to 375 degrees.

Lightly grease baking sheets.

Cream butter and sugar.

Add sugar.

Add eggs, beating in one at a time.

Stir in sour cream and vanilla

Sift flour and baking soda together and mix in.

Stir in pecans.

Drop by teaspoons onto baking sheets and bake in middle of oven, approximately 12 minutes, until lightly browned.

Let cream cheese and ½ cup of butter softened at room temperature.

Blend and stir in flour.

Chill slightly, about 1 hour.

Shape into 2 dozen 1-inch balls then place in tiny ungreased (1 ¾ inch) muffin pans.

Press dough against bottom and sides of cups.

Beat together egg, sugar,1 tablespoon butter, vanilla and salt until smooth.

Divide half the pecans among pastry lined cups and add egg mixture then top with remaining pecans.

Bake at 325 degrees for 25 minutes or until filling is set. Cool, then remove from pans.

Preheat oven to 350 degrees.

Combine dry ingredients; stir in pecans and set aside.

Combine remaining ingredients; add to dry ingredients., stirring just until moistened.

Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans.

Bake for 1 hour and 5 minutes or until done.

Cool for 10 minutes before removing from pans.

Remove to wire racks and cook completely.

Preheat oven to 300 degrees.

Cream butter and sugar.

Add eggs, flour and vanilla.

Grease and flour 9 x 13-inch pan.

Sprinkle chopped nuts on bottom of pan.

Spread batter over pecans this is a little

difficult to do, but just be patient: drop spoonsfuls of batter all over the pecans and

then spread it to meet.

Sprinkle the cut-up pineapple and cherries on top of batter.

Bake for 1 hour.

Cut while hot.

Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper.

Coat generously with nonstick spray and set aside.

Mix both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1minute until smooth.

Turn mixer to low and mix in the flour until just combined. Fold in the pecans.

Pour into pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden.

Cool completely in the pan, and then cut into squares

Preheat oven to 350 degrees.

Grease and flour a 9-inch bunt pan.

Beat sugar and butter together until light and fluffy.

Add eggs and beat well.

Add sour cream and vanilla and beat well.

Combine flour, baking powder and salt.

Sift together and stir into the mixture until just blended.

Fold in blueberries.

Spoon half of the batter into the pan.

Combine brown sugar, pecans and cinnamon.

Sprinkle half of this mixture over the top of the batter mixture that is already in the pan.

Spoon remaining batter over the top, then sprinkle the remaining pecan mixture over the top.

Use a knife and swirl the pecan mixture into the cake.

Bake until a toothpick comes out clear, about an hour.

Cool 5 minutes and invert over a serving plate

Dust with confectioners’ sugar before serving.

Preheat oven to 350 degrees.

Beat egg whites and salt until foamy.

Gradually add sugar while beating.

Beat until stiff.

Fold in vanilla, pecans and butterscotch chips.

Drop by teaspoons onto cookie sheet lines with aluminum foil.

Cut off oven when cookies are put in.

Let them stay in the oven for 8 hours or overnight.

Preheat oven to 359 degrees

Mix all ingredients together.

Roll dough into small finger shapes.

Barely grease your baking sheet.

Bake for 15 to 20 minutes

Roll in powdered sugar.

Store in airtight container.