Type what you have

Ingredients

• ✓ pecan
• pretzel
• chocolate-covered caramel candy

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
2. 2 Arrange pretzels in a single layer on the prepared cookie sheet. Place one caramel candy on top of each pretzel.
3. 3 Bake in the preheated oven until caramels soften, about 4 minutes.
4. 4 Remove from the oven and immediately press a pecan half into each warm caramel.
5. 5 Cool completely before serving.

By Cacki

Ingredients

• ✓ pecan
• brown sugar
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spread pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
3. 3 Pulse brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

By Carrie Mae

Ingredients

• ✓ pecan
• rolled oat
• date
• cinnamon
• salt
• vanilla extract
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange a single layer of pecans on the prepared baking sheet. Top with rolled oats. Bake in the preheated oven until toasted, about 10 minutes. Allow to cool completely.
3. 3 Pulse pecans, oats, dates, cinnamon, salt, vanilla extract, and maple syrup in a food processor until nuts are ground to desired consistency.
4. 4 Shape mixture into twelve 2-inch tightly-packed balls. Refrigerate before serving.

By John Mitzewich

Ingredients

• ✓ pecan
• graham cracker
• butter
• margarine
• white sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
2. 2 Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
3. 3 Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

By Art

Ingredients

• ✓ pecan
• milk chocolate powdered drink mix
• peanut butter
• neufchatel cheese
• agave nectar

Instructions

1. 1 Place chocolate drink mix, peanut butter, and Neufchatel cheese in a mini food processor. Pulse until well combined.
2. 2 Roll mixture into eight 1-inch balls. Dip each ball in agave, then in chopped pecans. Serve immediately or refrigerate in an airtight container.

By Yoly

Ingredients

• ✓ pecan
• matzo
• butter
• brown sugar
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with aluminum foil; pinch edges into a lip to contain drips. Grease foil well with butter.
2. 2 Place matzos onto the prepared baking sheets, breaking in half if needed.
3. 3 Melt 1 cup butter with brown sugar in a saucepan over medium heat; bring to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Ladle hot brown sugar mixture over matzos, spreading mixture with a rubber spatula to cover.
4. 4 Bake in the preheated oven until sugar mixture is bubbling and thick, about 20 minutes. Cool until toffee coating is firm, about 15 minutes.
5. 5 Place semisweet chocolate chips into a microwave-safe bowl. Microwave on low until just melted (do not let the chocolate overheat or scorch). Spread melted chocolate over toffee-coated matzos; sprinkle chopped pecans on top.
6. 6 Place baking sheets in the refrigerator until coated matzos are cold, about 30 minutes. Break matzos into pieces. Store in an airtight container or resealable plastic bags in the refrigerator or freezer.

By BabkaGal

Ingredients

• ✓ pecan
• butter
• margarine
• brown sugar
• graham cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a jelly roll pan with foil.
2. 2 Melt butter and margarine together in a saucepan; stir in brown sugar until dissolved. Bring to a boil, reduce heat to medium, and cook until begins to darken in color and turns to caramel, about 2 minutes.
3. 3 Spread graham crackers in a single layer on the prepared pan; pour caramel mixture over graham crackers. Sprinkle pecans on top.
4. 4 Bake in the preheated oven until topping begins to solidify, about 12 minutes. Cool crackers before breaking into pieces.

By Haresj

Ingredients

• ✓ pecan
• cake mix
• egg
• butter
• margarine
• brown sugar
• vanilla extract
• butterscotch chip

Instructions

1. 1 Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
2. 2 Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
3. 3 Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.

By Duncan HinesR Canada

Ingredients

• ✓ pecan
• cream cheese
• white sugar
• whipped topping
• pineapple
• graham cracker crust

Instructions

1. 1 Combine cream cheese and sugar in a bowl until well mixed; fold in whipped topping, pecans, and pineapple.
2. 2 Transfer pineapple filling to pie crust; smooth top. Chill pie until filling solidifies, at least 2 hours.

By Joshua Peters

Ingredients

• ✓ pecan
• popcorn
• cranberry
• milk chocolate pieces
• white sugar
• butter
• corn syrup
• vanilla extract
• vinegar

Instructions

1. 1 Line baking sheets with aluminum foil.
2. 2 Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
3. 3 Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
4. 4 Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.

By Canadian Jewel

Ingredients

• ✓ pecan
• strawberry
• vegetable oil
• egg
• baking soda
• baking powder
• cinnamon
• sugar
• all-purpose flour

Instructions

1. 1 Drain the strawberries, reserving 1/4 cup of the juice. In a large mixing bowl stir together the oil, eggs, baking soda, baking powder, cinnamon, sugar and flour. Fold in the pecans, strawberries and 1/4 cup of their juice. Pour the mixture into your bread machine pan and place it in the machine. Select the Quick Bread cycle and press Start.
2. 2 Remove pan from bread maker and let cool completely before removing bread from pan.

By SUSANNECS

Ingredients

• ✓ pecan
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• salt
• eggnog
• raisin
• candied cherry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. 2 Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
3. 3 Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

By T Little

Ingredients

• ✓ pecan
• sugar
• cinnamon
• egg
• water
• butter
• margarine
• vanilla extract
• vanilla cake mix
• almond

Instructions

1. 1 Preheat oven to 375 degrees F. Combine sugar and cinnamon in small bowl. Set aside. Combine egg whites and water in another small bowl; beat lightly with fork. Set aside.
2. 2 Combine butter, egg yolks and vanilla extract in large bowl. Blend in cake mix gradually. Beat at low speed with electric mixer until blended. Roll 1 rounded teaspoon of dough into ball. Dip half the ball into egg white mixture then into cinnamon-sugar mixture. Place ball sugar side up on ungreased baking sheet. Press nut on top. Repeat with remaining dough, placing balls 2-inches apart.
3. 3 Bake at 375 degrees F for 9 to 12 minutes or until edges are light golden brown. Cool 2 minutes on baking sheets. Remove to cooling racks. Store in airtight container.

By Duncan HinesR Canada

Ingredients

• ✓ pecan
• white sugar
• cinnamon
• salt
• egg white
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Mix sugar, cinnamon, and salt together in a small bowl.
3. 3 Whisk egg white and water together in a large bowl until frothy.
4. 4 Toss pecans in the egg white mixture to coat.
5. 5 Slowly pour in sugar mixture and stir until pecans are evenly coated.
6. 6 Spread onto a baking sheet.
7. 7 Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 30 to 50 minutes.
8. 8 Serve and enjoy!

By Alix

Ingredients

• ✓ pecan
• zucchini
• all-purpose flour
• baking powder
• baking soda
• cream cheese
• miracle whip spread
• white sugar
• egg
• apricot

Instructions

1. 1 Heat oven to 350 degrees F (175 degrees C).
2. 2 Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Mix flour, baking powder and baking soda until blended.
3. 3 Beat cream cheese, Miracle Whip and sugar in large bowl with mixer until blended. Add egg; mix well. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, apricots and nuts.
4. 4 Pour into 8x4-inch loaf pan sprayed with cooking spray.
5. 5 Bake 50 to 55 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes. Remove from pan to wire rack; cool completely.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ pecan
• brown sugar
• butter
• shortening
• egg
• vanilla extract
• all-purpose flour
• gelatin
• gelatin
• baking powder
• salt
• cinnamon
• ginger
• gluten-free oat
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
3. 3 Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
4. 4 Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
5. 5 Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
6. 6 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
7. 7 Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

By Terri Johnson

Ingredients

• ✓ pecan
• peanut butter
• coconut oil
• agave nectar
• sea salt
• flax seed meal
• hempseed
• rolled oat
• dark chocolate chip

Instructions

1. 1 Beat peanut butter in a bowl of a stand mixer on low speed until creamy. Add coconut oil, agave nectar, sea salt, flax seed, hempseed, rolled oats, dark chocolate chips, and pecan pieces respectively, beating dough well after each addition.
2. 2 Scoop dough into smalls balls onto a plate. Chill in the refrigerator until set, at least 30 minutes.

By Missty

Ingredients

• ✓ pecan
• vegetable oil
• popcorn
• butter
• brown sugar
• corn syrup
• salt
• baking soda
• vanilla extract
• peanut
• almond

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
3. 3 Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
4. 4 Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
5. 5 Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

By Terri McCarrell

Ingredients

• ✓ pecan
• cranberry
• white sugar
• water
• all-purpose flour
• rolled oat
• walnut
• brown sugar
• baking powder
• salt
• cinnamon
• nutmeg
• butter

Instructions

1. 1 Bring cranberries, sugar, and water to a boil in a saucepan over medium heat, stirring frequently. Reduce heat and simmer, stirring and mashing cranberries, until mixture is very thick, about 15 minutes. Cool completely, about 30 minutes.
2. 2 Preheat oven to 350 degrees F. Line bottom and sides of an 8-inch square baking pan with foil and spray with cooking spray.
3. 3 Pulse flour, rolled oats, pecans, brown sugar, baking powder, salt, cinnamon, and nutmeg in a food processor 3 times to mix. Add butter and pulse until mixture begins to clump. Firmly press half of dough evenly in bottom of prepared pan. Spread with jam, then sprinkle on remaining dough and gently press into an even layer.
4. 4 Bake until golden brown, 45 to 50 minutes. Cool completely in pan on a rack. Lift foil to remove pastry from pan and cut into bars.

By RuthE

Ingredients

• ✓ pecan
• cooking spray
• egg white
• water
• sugar
• salt
• cinnamon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Grease a baking sheet with cooking spray.
2. 2 Whisk together egg white and water in a medium bowl until frothy.
3. 3 Mix together sugar, salt, and cinnamon in a separate bowl.
4. 4 Add pecans to egg white mixture; stir to coat.
5. 5 Transfer pecans to sugar mixture; toss to coat.
6. 6 Spread pecans out on the prepared baking sheet.
7. 7 Bake in the preheated oven until crisp, about 1 hour; stir every 15 minutes.

By Carolyn

Ingredients

• ✓ pecan
• canola oil
• water
• egg
• egg white
• banana
• sugar
• all-purpose flour
• baking soda
• salt
• flax seed
• blueberry
• white sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

By Kailey W

Ingredients

• ✓ pecan
• ✓ pecan
• butter
• sugar
• egg
• buttermilk
• all-purpose flour
• cocoa powder
• baking powder
• baking soda
• salt
• margarine
• cocoa powder
• milk
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees F). Grease only the bottom of a 9x5 inch loaf pan.
2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1/3 cup pecans. Pour into the prepared pan.
3. 3 Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
4. 4 Combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from heat, and mix in the vanilla and confectioners' sugar. Stir in the remaining 1/2 cup pecans. Spread on top of the cooled loaf.

By Mindy

Ingredients

• ✓ pecan
• butter
• white sugar
• brown sugar
• sweet potato
• sweetened condensed milk
• egg
• cinnamon
• nutmeg
• ginger
• clove
• baking mix
• baking mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
3. 3 Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
4. 4 Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

By Chef Jen

Ingredients

• ✓ pecan
• white sugar
• margarine
• egg
• all-purpose flour
• salt
• baking powder
• buttermilk
• baking soda
• vanilla extract
• maraschino cherry
• semisweet chocolate chip
• date
• coconut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
2. 2 In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
3. 3 In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
4. 4 Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
5. 5 Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.

By Lovesmurfs

Ingredients

• ✓ pecan
• graham cracker crumb
• all-purpose flour
• baking soda
• salt
• cinnamon
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• cream cheese
• sugar
• strawberry
• whipped cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
2. 2 Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
3. 3 Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
5. 5 Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

By lchoward

Ingredients

• ✓ pecan
• yam
• sweet potato
• syrup
• peach
• ginger
• salt
• pepper
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweet potatoes into a large bowl and cut into slightly smaller pieces. Reserve 4 to 5 peach slices for garnish; add remaining peach slices to potatoes in the bowl. Add 1/2 cup reserved peach juice, ginger, salt, and pepper; mix until well combined. Transfer mixture to a 2-quart baking dish.
3. 3 In a small bowl, stir together pecans and brown sugar. Sprinkle over the top of casserole and arrange reserved peach slices in a line down the center.
4. 4 Bake in the preheated oven until casserole is hot and bubbly, 35 to 40 minutes

By Bruce's Yams

Ingredients

• ✓ pecan
• butter
• cinnamon
• brown sugar
• heavy cream
• kosher salt
• brown sugar
• butter
• kosher salt
• all-purpose flour
• vanilla extract
• egg
• butter
• milk
• water
• granulated sugar
• active dry yeast

Instructions

1. 1 Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes.
2. 2 Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours.
3. 3 Spray two 9-inch cake pans liberally with cooking spray.
4. 4 For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal® Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce.
5. 5 Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches.
6. 6 For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes.
7. 7 Preheat oven to 350 degrees F (175 degrees C).
8. 8 Bake until browned and baked through, 25 to 30 minutes.
9. 9 Immediately (and carefully as sauce will be very hot) invert onto a plate. Serve warm.

By Diamond Crystal Salt

Ingredients

• ✓ pecan
• yellow cake mix
• cinnamon
• vegetable oil
• egg
• applesauce
• confectioners' sugar
• cinnamon
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C) or to temperature indicated on cake mix package. Line 24 muffin cups with paper liners.
2. 2 Pour cake mix into bowl and add 2 teaspoons cinnamon. Prepare cake batter (with vegetable oil and eggs) according to package directions.
3. 3 Fill muffin cups 2/3 full, and bake according to package directions (typically 18 to 21 minutes) or until a toothpick inserted into the middle of a cupcake comes out clean.
4. 4 Remove muffin pans from the oven, and allow to cool.
5. 5 Cut a plug about 1-1/2" inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with about 2 teaspoons applesauce or enough to fill hole.
6. 6 Beat together the confectioners' sugar, cinnamon, and milk until mixture can be drizzled. If too thin, add more sugar; if too thick, add more milk. Drizzle icing over top of cupcake. Sprinkle with chopped pecans. Allow icing to dry before serving.

By Mott's

Ingredients

• ✓ pecan
• egg
• banana
• vegetable oil
• buttermilk
• all-purpose flour
• white sugar
• baking soda
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Mix eggs, bananas, oil, and buttermilk together in a large bowl until well combined.
3. 3 Sift flour, sugar, baking soda, and salt into a separate large bowl.
4. 4 Stir flour mixture into the banana mixture until combined. Gently fold in pecans.
5. 5 Pour batter into the prepared loaf pan.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 hour and 20 minutes.
7. 7 Cut into slices and enjoy!

By Rose

Ingredients

• ✓ pecan
• tart shell
• raisin
• walnut
• brown sugar
• corn syrup
• butter
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place tart shells on a baking sheet; sprinkle raisins and walnuts evenly between shells.
3. 3 Whisk brown sugar, corn syrup, butter, egg, vanilla extract, and salt together in a bowl; pour mixture evenly over raisins and walnuts into tart shells.
4. 4 Bake in the preheated oven until filling is set and crust is golden, about 35 minutes.

By Jan Mowbray