Cookbook 7-12

COOKBOOK 7-12

National Pecan Pie Day

“Pecan Pie”

1/2 c. white sugar
1/2 c. white syrup
4 eggs
3 T. cream
2 T. melted butter or oleo
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. pecans

Combine and bake at 450 degrees for 10 minutes, then reduce to 350 degrees and bake until knife inserted comes out clean.

Elizabeth Harrison, Moberly (From 1st KWIXland Cookbook)

“Pecan Pie Bars”

3 c. flour
1/4 c. plus 2 T. sugar
1/4 c. butter, softened
3/4 tsp. salt
(crust layer)
Heat the oven to 350. grease a jelly roll pan (15 1/2 x 10 1/2 inches). Beat the flour, sugar, butter and salt in a large bowl. Press onto greased pan and bake for 20 minutes.
(filling)
4 eggs, slightly beaten
1 1/2 c. sugar
1 1/2 c. corn syrup
3 T. butter, melted
1 1/2 tsp. vanilla
2 1/2 c. chopped pecans
Mix all filling ingredients, except the pecans, until well blended. Then, stir in the pecans. Pour over the baked layer and spread evenly. Bake until filling is set about 25 minutes at 350. Cool. Cut into squares and serve.

Moberly caller (found in a AAA Midwest Travelers magazine)

cannot eat any beef, pork, or lamb…decided to get a package of ground turkey…..need some ideas on how to use ground turkey
-ANYTHING THAT USES GROUND BEEF, GROUND TURKEY CAN BE SUBSTITUTED
-CALL UNIVERSITY OF MISSOURI EXTENSION OFFICE 269-9656 AND THEY HAVE A PERSON THAT DEALS IN NUTRITION AND FOOD SCIENCE HER NAME CANDACE RODMAN

“Pineapple Zucchini Cake”

3 eggs
2 c. sugar
2 tsp. vanilla
1 c. cooking oil
2 c. zucchini peeled and grated
3 c. flour
1 tsp. baking powder
1/2 c. raisins
1 tsp. salt
1 tsp. soda
1 c. nuts
1 c. crushed pineapple, drained

Beat eggs until fluffy. Add the sugar, vanilla, oil, and zucchini. Blend well. Add the dry ingredients and mix well. Stir in the pineapple, raisins, and nuts. Bake in a greased and floured 9 by 13 pan at 325 degrees for 1 hour or less. It is good with cream cheese frosting.

Martha Ellen Marsh, La Plata (from 2nd KWIXland Cookbook)