Visit Us


New Crop

Available October 27, 2014!

Address

2400 West Fairfield Drive
Pensacola, Florida 32505
850-432-2083

Hours

Monday-Saturday: 8:00AM - 5:00PM
Sunday: Closed

About Us


  • Our History
  • Affiliation
  • Retail Store
  • Testimonials
  • FAQ

Our company all began here in the very historical gulf coast city of Pensacola back in 1956. Jake Renfroe Sr. first started selling and distributing pecans wholesale. The second and third generation of Renfroe's sought to expand revenues in the 70s by opening up a retail store and venturing into catalog sales. Our retail store has since grown about five times in square footage and at least ten times in inventory and product variety.

Renfroe Pecan Company now operates several distribution centers spanning Alabama and Georgia. Although we're famous for pecans, (after all that's how we got started), we also offer all kinds of nuts: candied, roasted and salted, or raw. In our kitchen, we also make fudge and New Orleans style pralines... the aroma fills the entire facility!

Here at J.W. Renfroe Pecan Company, we are proud to be affiliated with the following associations:

Come by and visit us! Our store is filled with many varieties of pecans and any other nut you can imagine. We also carry a lot of unique gifts and treasures - many of which serve a dual purpose of being both attractive and practical!

While you're browsing around our enchanting "Nut House", be sure to taste a sample of our "Southern Pecan Coffee" and our homemade fudge or famous New Orleans style pralines! As one of our customers has refered to the experience - "it's like walking into heaven..."

Pensacola is located on the extreme western portion of the Florida panhandle - close to the pristine sugar-white beaches and emerald waters of the gulf coast.

If you're coming from I-10, take exit 12 to merge onto I-110 toward Pensacola. Take exit 4 for Fairfield Dr. Make a right at Fairfield Dr/SR-295 and head west until you see us on the right side at the corner with N S St.

Pecan harvesting begins about mid-October. In our store, the new crop of pecans usually trickles in late October, which means our pecans will be at its peak of freshness during the holidays! Our standard stock of pecans is comprised of a few types: Desirables, Stuarts, Schleys, Pawnees and Elliots.

"Package arrived, thanks for your continued good service and great products. I tell friends about you. Have a wonderful festive season."
-Linsey in Alaska

"I received my order promptly, and am already enjoying the pecans. They are obviously fresher and more tasty than those I have purchased in stores, and I will therefore be ordering directly in the future. Thank you for your wonderful products."
-Ron in Maryland

"I am VERY satisfied with my order! The pecans tasted very fresh! The delivery was fast. I am very pleased! Even though it is not as fun as coming to Pensacola and spending a day in your store, I was very glad to get some more of your delicious pecans!"
-Betty in Louisiana

"We were very happy with our praline purchase. The order was sent out very fast, professionally,and they were scrumptious. Will do business again!"
-Amy in Alabama

"Thank you! I sent the pecans as a gift and they arrived in perfect order! I'm told that they are wonderfully delicious!"
-Heidi in North Carolina

"My pecans, etc. arrived no more than 3 days after I ordered...I consider that great!! I've already put them in the freezer (except those I've eaten, of course). Thank you for not only a good product, but excellent service. My husband and I are Pensacola folks (old man and woman, now) living in Michigan, so pecans are a touch of home. Thanks again."
-Betty in Michigan

"We received the order and are more than pleased. My twin sister lives in Pensacola and has sent us Renfroe pecans for 20 years and we decided to give them this year to a few family members here in Ohio. I love receiving the pecans each year from my sister and I have tried many of the recipes that come with the pecans. I'm sure my Ohio sister-in-laws will enjoy them just as much."
-Karen in Ohio

"The Pecans that we received are Wonderful!!!!! I always get my pecans from you as I really like the taste in my Pecan Pies!!!"
-Karen in Louisiana

"Absolutely the fastest delivery we've experienced. Definitely, some of the best pecans we have ever, ever tasted........size, quality/price, and freshness! You WILL be receiving further orders from us in the future without a doubt! Keep up the good work!"
-Greer in Michigan

"I am always happy with the quality of products and service you provide. Everything was very yummy. Thanks."
-Frank in Kentucky

"As always your package arrived on time and in great shape. For many years, I would visit my mother in Mississippi in the fall. A big part of the visit was collecting and shelling pecans from her pecan trees so I could be assured of good, fresh pecans for my holiday cooking. Since she's now gone, I find that your product is a more than adequate substitute."
-Elinor in Maryland

"Just wanted you to know I was completely satisfied with my order. The pecans, walnuts, and almonds were sooo fresh and my order arrived in an orderly manner. I will definitely be using your services again! Thanks."
-Judy in Florida

"My wife and I have used the online ordering for several years and found it easy and convenient. The products are ALWAYS wonderful. Shipping has always been on time. Keep up the good work."
-Alan in Ohio

"The pecans are wonderful. The order and delivery process was easy and quick. Thanks."
-Jenny in Florida

"Thank you for the follow-up. Everything arrived in perfect condition, and in a timely fashion. As always everything was wonderful. Thank you."
-Linda in West Virginia

"We were very pleased with the short time it took to receive our pecans. And, yum,yum, we're sure enjoying them! Thanks."
-The Franklins in Colorado

"My pecans arrived safely and, more importantly, arrived tasty. I have been depending on the Renfroe quality for years and years. Thank you for your attention to quality products and customer service."
-Jill in Mississippi

Why are nuts good for me?

Nuts like cashews, almonds, Brazil nuts, hazelnuts, macadamias, pecans, pine nuts, and pistachios, can be a good source of: Protein, Fiber, Healthy monounsaturated fats, Vitamins, Nutrients, Antioxidants, Plus, many studies have shown that nuts have powerful cholesterol-lowering effects.


Can I still enjoy nuts if I am watching my weight?

Nuts, when enjoyed in moderation, do not appear to cause weight gain. In fact, many health care professionals and diet experts agree that treating yourself to a handful of nuts (or 1 1/2 ounces) is a great healthy snack that can help satisfy you and curb your appetite. Nuts contain no trans-fats and are typically low in saturated fats and high in good-for-you polyunsaturated and monounsaturated fats.


What about if I am watching my cholesterol?

Most tree nuts contain no cholesterol, and are a great source of minerals and nutrients. In fact, tree nuts are full of a compound known as sterol, which has been shown to help reduce cholesterol.


Can adding nuts to my diet improve my heart health?

According to the Food and Drug Administration, eating 1.5 ounces per day of most nuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.


What are Tree nuts?

Tree nuts are just what they sound like - nuts that grown on trees! There are nine recognized types of tree nuts: almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, and walnuts.


Are tree nuts a good source of protein?

Tree nuts are an excellent source of protein-they are even included in the USDA Food Guide Pyramid within the meat category! The nutrition in 1/3 cup of tree nuts is equivalent to 5 oz. of lean meat.


How can I add more nuts into my diet?

Nuts are nature's convenience food. Naturally bite sized and delicious, nuts are the perfect snack for an on the go lifestyle.

Our Company - In a Nutshell!

J.W. Renfroe Pecan Company is a third-generation, family-owned business headquartered in beautiful Pensacola, Florida.

We sell pecans wholesale and retail.

We take on three different forms as a retail business where we offer much more than just pecans:

  • Online
  • Mail-Order
  • Retail Store
Cracking Services

Bring your own pecans, or we can crack the pecans you purchase from us. The cost to crack each pound is $0.25. We do not shell pecans. This cracking service is only available in the store as we cannot ship cracked pecans. Call 1-800-874-1929 to order Monday through Friday between 8:30am and 5:00pm CT, and on Saturday between 8:30am and 1:00pm CT.

Our Guarantee

Renfroe Pecan Company takes great pride in all that we do. We strive for perfection to deliver you a product that's fresh and delicious. Should you be dissatisfied with any order, return for replacement or full refund within 30 days.

Shop Store


  • Natural & Candied Pecans
  • Other Nuts
  • Fudge & Pralines
  • Mixes & Snacks
  • Coffee
  • Gifts
  • Seasonal

Request Catalog


All the great selection of our products is included in our 2014 catalog! Just give us a call, or you can email us with your name and street address. If you'd prefer you can even write to us to request a catalog:

Renfroe Pecan Company
Catalog Request
P.O. Box 17162
Pensacola, FL 32522-7162

Call us to request your catalog!
1-800-874-1929

 

Recipes


  • Most Popular
  • Appetizers
  • Salads
  • Breads
  • Entrees
  • Sides
  • Desserts
  • Snacks
Brownie Pudding

1 cup sifted all purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅔ cup granulated sugar
6 tablespoons cocoa powder
½ cup milk
2 tablespoons (¼ stick) butter, melted
1 teaspoon vanilla extract
½ cup chopped Renfroe pecans
1 cup brown sugar
1½ cups boiling water

Preheat oven to 350°. Sift together flour, baking powder, salt, granulated sugar, and 2 tablespoons cocoa into a large bowl. Add milk, butter, and vanilla; mix until smooth. Stir in the pecans, then transfer to an oiled 1 quart (10x6") baking dish.

In a medium bowl, combine the brown sugar and the remaining 4 tablespoons cocoa; sprinkle over the top of the chocolate mixture. Pour the boilingwater over it all, and do not stir in. Bake for 40 minutes or until the top appears to be firm. Remove from oven and allow to stand for 10 minutes before cutting into squares. Serve warm, pudding side up.

Mom's Grand Champion Pecan Pie

3 eggs, slightly beaten
1 cup light Karo syrup
1 cup sugar
2 tablespoons melted butter or margarine
1 teaspoon vanilla flavoring
1 ½ cups chopped Renfroe pecans

Mix all ingredients. Blend well. Pour into unbaked 9" pastry shell. Bake 350° for 50-55 minutes or until set in center.

Pecan Pie Bars

1½ cups flour
2 tablespoons packed brown sugar
½ cup butter or margarine
2 eggs
½ cup dark corn syrup
1 cup chopped Renfroe pecans
1 teaspoon vanilla
¼ teaspoon salt

Mix flour and 2 tablespoon brown sugar. Cut in ½ cup of butter. Pat into ungreased 11x7 pan. Bake 350° for 15 minutes. Beat eggs slightly; stir in remaining ingredients. Pour over baked layer. Bake 350°, 20-25 minutes. Cool before cutting. Makes 32 bars.

Pecan Pralines

2 cups brown sugar
1½ cups white sugar
1 cup evaporated milk
1 tablespoon vanilla
4 cups Renfroe pecans, broken
½ cup butter
pinch of salt

In a deep, heavy pot, combine brown sugar, white sugar, milk and butter. Boil to softball stage (234°) about 15 minutes. Remove from heat, add vanilla and pecans. Beat approximately 2 minutes or until mixture begins to thicken. If over-beaten, mixture will turn to sugar. Drop from large-serving open spoon onto wax paper.

Roasted & Salted Pecans

1 lb. Renfroe pecans
½ cup butter
Salt to taste

Preheat oven to 300°. Spread Pecans on large baking sheet. Saturate with melted butter. Sprinkle with salt. Bake 20-30 minutes. Stir during baking. Pecans will continue to brown and turn crisp after removing from the oven.

Blueberry Pecan Cream Cheese Pie

2 unbaked deep-dish pie shells
1 cup Renfroe pecans, chopped
1 (8oz) pkg cream cheese, room temp
2 cups confectioner's sugar
1 (16oz) container cool whip
1 large can blueberry pie filling

Preheat oven to 325 °. Put ½ of the pecans in each pie shell. Bake pie shells until lightly browned. Mix cream cheese & confectioner's sugar with an electric mixer until smooth. Pour into cooled pie shells. Add a layer of Cool Whip then a layer of blueberry pie filling. Top with another layer of Cool Whip. Let chill for 1 hour before serving.

Spinach Pecan Quiche

8 oz Spinach
1 tablespoon butter, melted
8 slices bacon, cooked & crumbled
4 eggs, beaten
½ teaspoon salt
1 dash nutmeg
1 medium onion, chopped
⅓ cup Renfroe pecans, chopped
1 cup Swiss or Cheddar cheese, shredded
2 cups half & half
1 dash black pepper
9" quiche/pastry shell

Preheat oven to 450°. Bake shell for 5 minutes. Preheat oven to 350°. Combine all ingredients then pour into shell. Bake for 40 to 45 minutes or until knife inserted in middle comes out clean. Let stand for 10 minutes before serving.

Asparagus Mold

1 (8oz) pkg cream cheese, softened
1 can cream of asparagus soup
1 (3oz) pkg lime gelatin
½ cup mayonnaise
½ cup water
¾ cup chopped celery
½ cup bell pepper, diced
2 tablespoons chopped onion
½ cup Renfroe pecans, chopped

Heat soup, add gelatin and cream cheese and mix well. Add other ingredients and put in mold. Chill over night or until jelled.

Beef Dip

1 (8 oz) pkg. cream cheese
2 tablespoons milk
1 small onion, finely chopped
3 tablespoons chopped green pepper
3 oz. dried beef, finely shredded
½ cup sour cream
½ cup Renfroe pecans, finely chopped
½ teaspoon pepper
½ teaspoon dried basil

Preheat oven to 350°. Thoroughly blend cream cheese and milk. Add remaining ingredients and blend well. Bake in ovenproof serving dish for 30 minutes. Serve hot with favorite crackers.

Blue Cheese Ball

1 (8oz) pkg cream cheese
1 (8oz) pkg blue cheese, crumbled
¼ cup soft butter
1 (4½oz) can chopped ripe olives, well drained
1 tablespoon minced chives
½ cup Renfroe pecans, chopped

Blend cheeses and butter. Add olives and chives. Chill and shape into a ball. Sprinkle with nuts and serve with assorted crackers. Makes 3 cups.

Chicken Cheeseball

18 oz pkg cream cheese, softened
2 cups cheddar cheese, grated
1 cup Monterey Jack cheese, grated
1¼ cup dairy sour cream
2 tablespoons mayonnaise
½ cup green onions, chopped finely
16½ oz can white chicken, drained and flaked
1 teaspoon Worcestershire sauce
4-5 drops Tabasco
Fresh parsley, snipped
½-¾ cup Renfroe pecans, finely chopped

Blend all ingredients together except parsley and pecans. Form into a ball. Roll in parsley and pecans. Cover and chill until ready to serve. Serve with Melba toast or other cracker.

Chocolate Chip Cheeseball

8 oz cream cheese, softened
½ cup butter, softened
¼ teaspoon vanilla
¾ cup powdered sugar
2 tablespoons brown sugar
¾ cup miniature chocolate chips
¾ cup Renfroe pecans, chopped

In mixing bowl, beat cream cheese, butter, and vanilla until fluffy. Gradually add the sugars and beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours or more.

Shape mixture into balls on plastic wrap. Refrigerate one hour or more. Roll in pecans before serving. Serve plain or with graham crackers.

Chocolate Chip Cream Cheese Ball

1 cup white raisins
½ cup rum or amaretto
3 (8 oz) blocks cream cheese
1 teaspoon cinnamon
1½ cups small chocolate chips
½ cup Renfroe pecans, chopped

Soak raisins in alcohol for 1-2 hours. Drain. Soften cream cheese, mix in remaining ingredients, then shape into a ball. Serve with Ginger Snaps.

Classic Cheeseball

1 lb cream cheese
½ lb sharp cheddar cheese, grated
¼ cup minced bell pepper
¼ cup minced onion
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
dash pepper
dash salt

Blend together and form with your hands into a ball. Roll in chopped Renfroe pecans and chill for at least 4 hours. Serve with crackers.

Curried Cheese Log with Pecans

1 (8 oz) cream cheese softened
1 cup coarsely shredded sharp cheddar cheese
½ cup coarsely shredded blue cheese
1 tablespoon butter
½ teaspoon curry powder
½ cup Renfroe pecans, finely chopped

Combine cheeses and mix well. Wrap in wax paper and chill until firm. Melt butter,stir in curry powder, saute, stir 2 minutes. Stir in pecans. Cool and shape cheeses and roll in mixture.

Fruit Cheeseball

12 oz. cream cheese, softened
3 oz. Swiss cheese, shredded
½ teaspoon freshly grated nutmeg
1 cup finely chopped apple
1 cup finely chopped mixed dried fruit (raisins, apricots, prunes)
2 tablespoons lemon juice
½ cup Renfroe pecans, finely chopped
2 tablespoons finely chopped parsley

In medium mixer bowl, beat cream cheese; stir in Swiss cheese and nutmeg. Toss fruits with lemon juice, then mix into cheeses. Chill until slightly firm.

Shape into a ball; roll in nuts and parsley. Store in refrigerator. Soften to room temperature prior to serving. Serve with crackers.

Indian Curry Ball

4 oz cream cheese
2 tablespoons mayonnaise
1 cup chopped chicken
½ cup grated coconut
1 tablespoon chopped chutney
1 teaspoon curry powder
½ teaspoon salt
1 cup Renfroe pecans, chopped

Beat cheese and mayonnaise. Add chicken, pecans, chutney, salt and curry powder. Chill slightly and shape into small balls and roll in coconut. Chill and serve.

Pineapple Cheeseball

2 (8 oz) packages cream cheese, softened
1 tablespoon finely chopped onion
8 oz. can crushed pineapple (drained)
2 cups Renfroe pecans, chopped
¼ cup green pepper
1 teaspoon seasoned salt

Save half the Pecans to cover cheeseball. Mix all other ingredients. Chill and shape. Serve with favorite crackers.

Cheese Toasties

1 pound sharp cheddar cheese
4 slices of bacon, cooked and crumbled
1 cup Renfroe pecans, chopped (medium size)
2 teaspoons Worcestershire sauce
1 (2oz) jar pimento stuffed green olives
2 to 3 tablespoons grated onion to taste
1 cup mayonnaise (approximately)
1 loaf party rye

Mix all ingredients. Spread on party rye. Broil until bubbly and serve hot.

Date Nutball

1 stick margarine
¾ cup sugar
1 box chopped dates
2 cups Rice Krispies
1 cup Renfroe pecans, chopped
powered sugar

Combine margarine, sugar and dates. Cook on stovetop until mixture boils. Add Rice Krispies and nuts. Form into balls, then roll in powdered sugar. Keep in covered container.

Delicious Pecan Dip

2 Cups Grated Sharp Cheddar
2 Cups Colby Jack Cheese
1 Bunch Green Onion, chopped
1 Cup Chopped Renfroe Pecans
16 oz. Pepper Jelly
Mayo to make it stick together

Mix all ingredients except Pepper Jelly in a bowl and flatten into a 9"x11" pan or serving dish. Spread with Pepper Jelly on top. Refrigerate, then remove one hour before serving. Serve with town house crackers.

Four Cheese Pâté

3 (8 oz) packages cream cheese, softened
2 tablespoons milk
1 cup Renfroe pecans, chopped
1½ oz package Camembert or Brie cheese, softened
1 (4 oz) package blue cheese
1 cup (4 oz) shredded swiss cheese
Garnishes: red and green grapes

Combine 1 package of cream cheese and milk in a medium mixing bowl. Beat at medium speed with an electric mixer until smooth. Spread mixture into a lightly greased 8" round cakepan with plastic wrap. Sprinkle evenly with pecans, especially around the edge to show a ring of pecans on the finished pâté. Cover and chill.

Combine remaining two packages cream cheese, Camembert cheese (including rind), blue cheese, and swiss cheese in bowl. Beat until blended. Spoon mixture over pecan layer, spreading to edge of pan. Cover and chill at least 4 hours or up to one week.

To serve, invert pâté onto a serving plate. Carefully remove plastic wrap. Garnish if desired. Serve with apple wedges, gingersnaps or assorted crackers.

Pecan Hummus

1 cup Renfroe pecans, toasted
1 (14oz) can garbanzo beans, drained and rinsed
3 tablespoons of Kinloch Plantation pecan oil
1 clove garlic, chopped
1 tablespoon parsley, chopped
2 tablespoons lemon juice
salt and pepper to taste
water as needed
1 tablespoon pecan oil if needed

In a food processor, grind pecans until smooth. Add the garbanzo beans, pecan oil, garlic, parsley, and lemon juice then blend until smooth. Add water (1 Tbsp) at a time until desired consistency is achieved. Drizzle with pecan oil and serve with pita chips, crudités, or crackers.

Salmon Log

1 (1 pound) can salmon
1 (8oz) pkg cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 tablespoon horseradish
¼ teaspoon salt
½ teaspoon liquid smoke
½ cup Renfroe pecans, chopped
3 tablespoons snipped parsley

Drain and flake salmon. Remove skin and bones. Combine the salmon with all ingredients except pecans and parsley. Chill for several hours. Combine the pecans and parsley. Shape the salmon mixture in to a 2x8 inch log then roll in the pecans and parsley. Chill and serve with crackers.

Smoked Oyster Pecan Log

3 (8oz) pgk cream cheese, softened
2 tablespoons bottled steak sauce
¼ cup creamy salad dressing
1 clove garlic or 1 tsp garlic powder
1 small onion, finely chopped
2 or 3 (3¾oz) cans smoked oysters, well drained
3 cups Renfroe pecans, chopped and divided
3 tablespoons chili powder
chopped fresh parsley

In a mixing bowl, blend together cream cheese, steak sauce, salad dressing, garlic, and onion. Stir in oysters and 1 cup of pecans. Shape into long cylinder, approximately 2½ inch diameter. Roll in a mixture of the remaining pecans, chili powder, and parlsey. Chill until firm and serve with your favorite cracker.

Blue Cheese Cake Spread

1 cup cheese crackers, crushed
2 (8oz) pkg cream cheese, softened
8oz blue cheese, crumbled
3 eggs
¼ cup flour
¼ tsp salt
¼ cup medium picante sauce
1 cup sour cream
½ cup green onion, chopped
1 cup Renfroe pecans, chopped

Butter or spray an 8" springform pan. Sprinkle cracker crumbs on bottom and sides. Blend cheeses, eggs, hlour, salt, picante sauce, and sour cream. Fold in onions and pour into a the pan. Sprinkle with finely chopped pecans and bake for one hour at 350°. Cool then chill overnight. Garnish with chopped green onion tops and/or parsley and serve with crackers as a spread. Serves 20 people.

Cheddar Cheese Ring Spread

1 lb grated sharp cheddar cheese
¾ cup mayonnaise
1 medium onion finely chopped
1 clove garlic minced
½ tsp Tabasco
1 cup Renfroe pecan, chopped
2 small jars of strawberry jam

Grease a bundt pan with a little mayonnaise. Mix the first six ingredients together and press into the pan. Refrigerate for at least two hours and turn out onto a serving dish. Spread strawberry jam on top of the cheese mixture before serving. Serve with wheat thins or other crackers. Will keep for several days in the refrigerator.

Chunky Sandwich Spread

1 pkg. cream cheese, softened
½ cup chopped onion
½ cup chopped green pepper
3 tablespoons catsup
3 hard cooked eggs
1 cup Renfroe pecans, finely chopped
¼ teaspoon salt
¼ teaspoon pepper

Combine all ingredients. Mix well. Store in covered container and chill for one hour.

Cream Cheese Pecan Spread

1 (16oz) pkg cream cheese, softened
1 (8oz) can crushed pineapple, drained
2 tablespoons onion, chopped
⅓ cup green pepper, chopped
2 tablespoons seasoning salt
1 cup Renfroe pecans, chopped
1 cup Renfroe pecan halves for garnish

In a bowl, mix the cream cheese until creamy. Blend in the remaining ingredients and mix well. Mound on a serving dish and garnish with the pecan halves. Keeps well in refrigerator. Serve with crackers.

Olive Pecan Spread

1 (8 oz) package cream cheese, softened
½ cup mayonnaise
2 tablespoons liquid from salad olives
Dash of black pepper
½ cup Renfroe pecans, chopped
1 cup salad olives, chopped

Combine cream cheese and mayonnaise, mix well. Add liquid and black pepper, mix. Fold in Pecans and salad olives.

Store in refrigerator up to 1 week. Spread on French bread wedges, crackers or use to stuff celery.

Pecan Butter Spread

2 cups Renfroe pecans, finely chopped
2 sticks butter
½ cup confectioners sugar

In a bowl, combine all ingredients until creamy. Store in the refrigerator. Spread on toast, biscuits, rolls, or cakes.

Pecan Cracker Spread

3-5 cups green grapes, chopped
1/3 cup sour cream
1/3 cup mayonnaise
8oz cream cheese
5 tablespoon sugar
1½ cup Renfroe pecans, chopped

Mix above ingredients and spread on your favorite crackers.

Savory Pecan Pumpkin Spread with Bacon

4 oz pumpkin or sweet potato butter
8 oz cream cheese, softened to room temperature
3 strips of bacon, cooked and diced
2 green onions, finely diced
1 cup Renfroe pecans, chopped

Layer cream cheese on the bottom, topped with pumpkin or sweet potato butter. Sprinkle bacon, green onion, and pecans on top. Serve with crackers, apple slices, ginger snaps, or crudités.

Warm Bleu Cheese Spread with Pecans

1 cup Renfroe pecans, chopped
2 tablespoons butter or margarine, melted
2 (8 oz.) packages cream cheese, softened
2 (4 oz.) packages bleu cheese
1 cup soft, fresh breadcrumbs
¼ cup chopped fresh parsley
1 tablespoon butter or margarine, melted

Toast Pecans in 2 tablespoons butter in a skillet over medium heat, stirring constantly. Remove Pecans from heat, cool. Position knife blade in food processor bowl, add cheeses. Process until smooth, stopping once to scrape down sides. Stir in Pecans.

Spoon mixture into a greased 1½ quart baking dish. Combine breadcrumbs, parsley, and 1 tablespoon melted butter, sprinkle crumb mixture over cheese mixture. Bake, uncovered, at 350° for 20 minutes. Serve warm with melba rounds and/or apple slices. Yield 4 cups.

Stuffed Mushrooms

12 large mushrooms
2 tablespoons onion
2 tablespoons butter
½ cup Renfroe pecans, chopped
½ bread crumbs
1 teaspoon lemon juice
½ teaspoon salt

Wash mushrooms, remove and chop the stems. Sauté onion in butter, add the chopped stems, pecans, breadcrumbs, lemon juice, and salt. Fill caps with stuffing and broil for about 4 minutes or until golden brown. Serve hot.

24-Hour Salad

1 can sweetened condensed milk
⅓ cup lemon juice
16 oz Cool Whip
1 large can crushed pineapple, drained
1 large can fruit cocktail, drained
1½ cups Renfroe pecans, chopped coarsely
1 cup miniature marshmallows
½ cup white raisins
¾ cup coconut
1 cup seedless grapes
½ cup maraschino cherries, drained

Mix milk and lemon juice together. Add Cool Whip and mix well. Add all the other ingredients and fold together, until blended. Pour into serving dish and sprinkle the top with a few chopped pecans. Refrigerate for 24 hours.

Blueberry Salad

1 (3oz) package black raspberry or black cherry Jell-O
3 cups boiling water
5 oz fresh or frozen blueberries
1 (20oz) can crushed pineapple, drained
½ cup sugar
1 cup sour cream
1 (8oz) package cream cheese, softened
½ teaspoon vanilla extract
¼ cup chopped Renfroe Pecans

Mix Jell-O and boiling water until dissolved. Cool and add blueberries. If using frozen blueberries, Jell-O does not need to cool before adding berries. Add pineapple and chill until set.

Blend sugar, sour cream and cream cheese until smooth. Add vanilla and mix well. Spread over top of Jell-O and sprinkle with pecans. Chill.

Canada Dry Salad

1 pkg lime or lemon gelatin
¾ cup hot water
1 cup gingerale
¾ cup diced celery
½ cup Renfroe pecans, chopped
6 stuffed olives, sliced
2 cups peeled, chopped apple
2 tablespoons lemon juice

Dissolve gelatin in hot water. Cool. Add gingerale and allow to set slightly. When beginning to congeal, add remaining ingredients. Pour into a 1 quart casserole. Chill until firm and serve on lettuce leaves.

Caramel Apple Salad

1 container (8 oz) frozen whipped topping, thawed
1 package dry instant butterscotch pudding
1 can (8 oz) crushed pineapple with juice
3 cups diced apples
1 cup Renfroe pecans, toasted
1 cup marshmallows

Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator until ready to serve.

Chicken Salad

6 chicken breasts, boiled until tender
1 cup chopped sweet pickles
1 cup Renfroe pecans, chopped
1 cup finely chopped celery
1 teaspoon salt
1 cup mayonnaise (approximate)
1 #2 (or 20oz) can crushed pineapple (drained)
1 large onion, chopped
1 teaspoon pepper

Cook chicken breasts with ½ cup chopped celery, onion, salt and pepper until tender. De-bone and finely chop chicken. Add pickles, Pecans, remaining ½ cup of celery, and pineapple. Moisten with mayonnaise to suit your taste.

Congealed Ambrosia Salad

1 8oz carton frozen whipped topping, thawed
1 teaspoon vanilla
2 cups cottage cheese
1 (11oz) can mandarin oranges, drained
1 (20oz) can pineapple tidbits, drained
1 (6oz) package orange flavored gelatin
½ cup Renfroe pecans, chopped
½ cup flaked coconut

Mix together topping and vanilla. Fold in cottage cheese, oranges and pineapple. Sprinkle dry gelatin over mixture; stir well. Spoon into 13"x9"x2" dish. Combine Pecans and coconut, sprinkle over salad. Chill at least 6 hours.

Congealed Waldorf Salad

2 cups boiling water
2 pkgs. raspberry flavored gelatin
1½ cups gingerale
½ cup Renfroe pecans, chopped
1 large apple unpeeled and cut into small pieces
1 stalk celery, cut into small pieces

Dissolve gelatin in boiling water. Add ginger ale and chill until slightly congealed. Fold Pecans, celery and apples into gelatin mixture. Pour into lightly oiled 6½ cup mold. Chill until firm. Unmold and garnish with lettuce leaves and fresh fruit.

Cranberry Banana Salad Mold

1 (3oz) pkg. raspberry gelatin
1 cup boiling water
1 can whole cranberry sauce
2 medium bananas sliced
½ cup Renfroe pecans, chopped

Dissolve gelatin in water. Add cranberry sauce, stir until blended. Chill until thickened. Add sliced bananas and Pecans. Chill until firm. Serve on salad greens.

Cranberry Pecan Salad

1 cup Renfroe pecan halves
2 tablespoons raspberry vinegar
½ teaspoon dijon mustard
½ teaspoon sugar
½ teaspoon salt
Freshly ground black pepper to taste.
6 tablespoons pecan oil (can sub with olive oil)
6 cups mixed salad greens, rinsed and dried
¾ cup dried cranberries
½ cup medium red onion, thinly sliced
crumbled feta cheese

Preheat oven to 400°. Spread pecans evenly on a baking sheet. toast for 8 to 10 minutes, or until lightly browned and fragrant. In a smal bowl, stir together the mustard, vinegar, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in the oil. In a salad bowl, toss together the greens, cranberries, pecans, onion, and cheese. Drizzle with vinaigrette, and toss gently to coat. For a twist on this recipe try using honey toasted pecans instead of toasted pecans.

Florida Pecan Salad

1 Vidalia onion, thinly sliced
1 orange, peeled and thinly sliced
3 cups mixed lettuce leaves, torn into pieces
½ cup Renfroe pecans, chopped
½ cup fresh strawberries, halves or quarters
¼-½ cup french dressing

Toss all of the ingredients together in a large salad bowl. Serve chilled.

Frozen Banana Salad

1 (16 oz) carton sour cream
¾ cup sugar
2 tablespoon lemon juice
dash of salt
2 medium sized ripe bananas, mashed
1 (8 oz) can crushed pineapple, drained
⅓ cup Renfroe pecans, chopped
4 maraschino cherries, drained and chopped
lettuce leaves

Combine first 4 ingredients in large bowl, stir well. Fold in mashed banana and next three ingredients. Spoon evenly into paper lined muffin tins. Freeze until firm, about 3 hours. Unmold on lettuce leaves.

Fruit 'N' Nut Tossed Salad

Dressing:

¼ cup pecan oil (can sub with olive oil)
2 Tbsp + 2 tsp sugar
1 Tbsp minced fresh parsley
Dash hot pepper sauce
2 Tbsp vinegar
¼ tsp salt

In a small bowl, whisk the oil, sugar, vinegar, parsley, salt, and hot sauce until blended. Cover and refrigerate until ready to use.

Salad:

4 cups torn fresh spinach
4 cups torn romaine lettuce
1 (15oz) can mandarin oranges
2 celery ribs, chopped
1 cup fresh strawberries, sliced
4 green onions, chopped
1 cup Renfroe pecans, glazed

In a salad bowl, combine first six ingredients. Drizzle with dressing and toss to coat. Top with glazed pecans. Yeilds 8 to 10 servings.

Grape Turkey Salad

12 cups cubed cooked turkey breast
2 pounds green grapes, halved
5¼ cups diced celery
1½ cups Renfroe pecans, chopped & toasted
3 green onions, sliced
2 cups mayonnaise
1½ cups chicken broth
¾ cup vinaigrette
1 tablespoon prepared mustard

In a very large bowl, combine the turkey, grapes, celery, pecans and onions. In a small bowl, whisk mayonnaise, broth, vinaigrette and mustard until smooth. Pour over turkey mixture and mix well. Cover and chill for at least 4 hours before serving. Refrigerate leftovers.

Mediterranean Chicken-Pecan Salad

5 medium-sized tomatoes, cut into thin wedges
½ cup fresh basil, chopped
1 Tbsp Pecan Oil or olive oil
1 tablespoon fresh lemon juice
1 large garlic clove, minced
3 cups saffron-flavored rice, cooked
3 chicken breast halves, grilled, cut into strips
¾ cup Renfroe Pecan halves or pieces
2 cups salad greens

In a bowl, combine the tomatoes, basil, oil, lemonjuice & garlic. Marinate at room temperature for 20 minutes. Add rice & cooled chicken strips to bowl and stir. Fold in 1/2 cup of the Pecans. Spoon salad into center of serving plates & surround with greens. Scatter remaining Pecans over top of each salad.

Pear & Goat Cheese Salad

Salad:

Shape goat cheese in to walnut sized balls and roll in finely chpped Renfroe pecans. Cut pears in half and remove cores with a melon baller. Place each pear on a plate lined with fresh field greens. Set a cheese ball in each cavity of the pears. Drizzle pears and lettuce with pecan basil vinaigrette.

Pecan Basil Vinaigrette:

½ cup fresh basil, chopped
¼ cup fresh lemon juice
¼ cup pecan oil (or olive oil)
¼ cup vegetable oil
¼ teaspoon salt, or just to taste
Freshly ground black pepper
⅓ cup Renfroe pecans, chopped

In a mixing bowl combine basil and lemon juice. Whisk in oils and season with salt and pepper to taste. At the last minuted fold in the pecans. Serve over above recipe or sliced tomatoes or salad greens. Yeilds 1 cup.

Pear Salad

Salad:

2 Tbsp butter
2 pears (Asian, Bosc, or Anjou), peeled, cored, and sliced thick
½ cup coarsely chopped Renfroe pecans (can be substituted with sliced almonds)
¼ red onion, thinly cut into rings
Feta, Roquefort, or Blue Cheese
Lettuce

Melt butter in a nonstick skillet. Add pear slices and nuts. Cook over medium heat until pears begin to brown then turn to brown the other side. Stir nuts to keep them from burning. Remove pears and nuts and drain on paper towel. Arrange lettuce on salad plates then add the pears and nuts. Top with sliced onion and cheese and dress with orange vinaigrette.

Orange Vinaigrette:

¼ cup orange juice
1 Tbsp fresh lemon juice
½ cup olive oil
1 Tbsp sugar
2 Tbsp red wine vinegar
1 tsp honey
Pinch of salt

Place all ingredients in a jar. Cover and shake until sugar is dissolved.

Rasberry Tang Salad

1 package raspberry gelatin
½ cup boiling water
1 package softened cream cheese (4 oz.)
¼ cup mayonnaise
1 small can crushed pineapple
1 diced banana
¼ cup shredded coconut
½ cup Renfroe pecans, chopped
1 cup whipped cream

Dissolve jello in water and set aside to cool. Blend cheese with mayonnaise (a little at a time.) Gradually add pineapple, banana, coconut and Pecans. When jello begins to cool, add cheese and fruit mixture. Fold in cream and congeal.

Red Ring Salad

2 packages of Jello - Raspberry and Cherry
1 cup hot water
1 can jellied cranberry sauce
1 can crushed pineapple
1 cup Renfroe pecans
1 cup celery

Mix and put in Pyrex dish or mold

Southern Spinach Salad

1 cup dried figs, quartered
1½ cups champagne vinegar
¼ cup diced shallots
1½ cups olive oil
Salt and pepper
3 slices thinly sliced white bread, crusts removed, and halved diagonally, making 2 triangles
¼ lb. blue cheese
½ Vidalia onion, thinly sliced and divided into rings
½ cup Renfroe pecans, toasted
1 large bunch baby spinach

In a small pot over medium heat, rehydrate figs in vinegar for ½hour. Let mixture cool. Place in food processor, and pulse until figs are in small pieces. In a medium size bowl, whisk figs and shallots and add 1½ cups olive oil, salt, and pepper. Preheat oven to 325°. Sprinkle the triangular toasts with oil, and season with salt and pepper. Toast the croutons in the oven. Crumble some of the blue cheese on top of each crouton. Melt the blue cheese on the toast points under broiler. While cheese is melting, toss the baby spinach in the fig vinaigrette. Divide the spinach onto two plates, add ½ the onion slices and ½ the toasted pecans. Place 3 hot croutons on each plate.

Strawberry Pecan Spinach Salad

½ cup Renfroe pecan halves, toasted
1 lb baby spinach
1 pint strawberries, hulled, cut into halves
1½ tablespoon poppy seeds
1 cup light vegetable oil
⅓ cup red wine vinegar
2 tablespoons finely chopped onions
¼ cup sugar
1 teaspoon salt
1 teaspoon dry mustard

Combine the spinach, strawberries, pecans and poppy seeds in a large salad bowl. Combine the vegetable oil, red wine vinegar, onions, sugar, salt and dry mustard in a small bowl and whisk well to blend. Pour the desired amount of the dressing over the spinach mixture and toss to coat.

Strawberry Pecan Quinoa Salad

1 cup uncooked quinoa
⅓ cup red onion, chopped
1 Tbsp chopped fresh flat leaf parsley
3 Tbsp Pecan Oil
1 Tbsp apple cider vinegar
1 tsp lemon zest
1 tsp fresh lemon juice
¼ tsp kosher salt
¼ freshly ground black pepper
1 (4 oz) package prosciutto torn into strips
1 Tbsp olive oil
1 cup Renfroe pecan halves, toasted
1 cup quartered fresh strawberries
1 cup feta cheese
½ cup loosely packed arugula

Bring 4 cups of water and quinoa to a boil. Cover, reduce heat to medium low, simmer for 8-10 minutes until tender, and drain. Return quinoa to saucepan, cover, and let stand for 10 minutes. Stir together onion, parsley , pecan oil, vinegar, lemon zest and juice, kosher salt, and pepper. Saute prosciutto in olive oil over medium heat for 3-4 minutes or until slightly crispy then drain well. Toss together onion mixture, prosciutto, quinoa, pecans, strawberries, feta cheese, and arugula. Makes 4 servings.

Strawberry Salad with Poppyseed Dressing

Salad:

1 bag prewashed mixed lettuce leaves
½ cup Renfroe pecan pieces, toasted
¼ cup blue cheese crumbles
1 cup sliced strawberries

Dressing:

3 tablespoons sugar
1½ teaspoons finely shredded orange peel
2 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon finely chopped onion
Dash black pepper
⅓ cup salad oil
1 teaspoon poppy seeds

Preheat oven to 400°. To prepare dressing, blend all ingredients except oil and poppy seeds in food processor or blender until combined. With processor or blender running, slowly add oil in a steady stream until mixture thickens. Stir in poppy seeds. Serve immediately or cover and store in refrigerator for as long as one week. To prepare berries, gently wash and pat dry. Remove green top and slice top to bottom or side to side. If berries are large, you may need to remove white hull in berries' center by inserting paring knife in top of berry and gently circling the core until it pulls loose. After completing this process, slice berries. In large salad bowl, combine lettuce, sliced strawberries and toasted pecans. Toss with dressing. Add blue cheese crumbles to top. Serve immediately.

Sweet Broccoli Slaw Salad

2 (12 oz) packages broccoli slaw mix
1 cup light or regular mayonnaise
½ cup sugar
2 Tbsp cider vinegar
1 small red onion, chopped
½ cup sweetened dried cranberries
4 bacon slices, cooked and crumbled
½ cup Renfroe pecans, chopped & toasted

Rinse broccoli slaw with cold water then drain well. Stir together mayonnaise, sugar, and vinegar in a large bowl. Then add slaw, onion, and dried cranberries, tossing gently to coat. Cover and chill for 8 hours. Sprinkle with bacon and pecans before serving. Makes 6 to 8 servings.

Tracy's Chicken Salad

3 Chicken Breasts boiled & drained (can substitute 3 cans white meat chicken)
3 Stalks of Celery, finely chopped
½ cup Red Onion, finely chopped
1 ½ Cup Renfroe pecans, chopped & toasted
¼ Cup Dried Cranberries
¼ Cup Grapes, sliced in half
¼ Cup Dried Pineapple
½ tsp Garlic Salt
½ tsp Black Pepper
1 Cup Mayonaise
½ Cup Sour Cream

Mix together, chill & serve. Outstanding!

Wild Rice and Chicken Salad

3½ cups chicken, cubed and cooked
14½oz can chopped ripe olives (drained)
½ cup chopped green onions with tops
½ cup Renfroe pecans, toasted
1 cup chopped celery
1½ cups mayonnaise
2 (6oz) packages Long Grain and Wild Rice (cook according to directions, add no seasonings)
Salt and Pepper to taste

Combine first 6 ingredients then add to cooked rice. Mix well and season with salt and pepper. Chill before serving.

Banana Coconut Bread

¾ cup sugar
¼ cup shortening
2 eggs
1 cup mashed bananas
½ cup shredded coconut
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup chopped Renfroe pecans (can use walnuts)

Preheat the oven to 350°. Mix the sugar, shortening, and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir. Sift the flour with the baking powder, salt and soda. Stir this into the other mixture, string until smooth. Add the nuts and stir again. Pour the batter into a greased 9"x5"x3" loaf pan. Bake in a 350° oven for 60-70 minutes or until the loaf tests done. Remove from the oven and allow to cool. Use 2 spatulas to remove the loaf from the loaf pan, and let it finish cooling on a wire rack.

Banana Nut Bread

½ cup butter, not margarine
¾ cup honey
2 eggs
¾ cup Renfroe pecans, chopped
3 crushed ripe bananas
2 cups whole-wheat flour
3 teaspoons baking powder

Cream butter and honey. Add eggs and mix well. Add the bananas and mix well. Sift the flour and baking powder, then add to the banana mixture. Add the chopped nuts and mix well. Bake in greased loaf pan at 350° for 1 hour.

Cherry Pecan Bread

Bread:

¾ cup sugar
½ cup butter
2 eggs
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup chopped Renfroe pecans
1 (10 oz) jar Maraschino cherries, drained and cut in half
(*Reserve ½ cup of the juice for Glaze*)
1 teaspoon vanilla

Preheat oven to 350°. In a large bowl cream together sugar, butter, eggs until light and fluffy. Combine dry ingredients and add to butter mixture along with buttermilk. Stir until well blended. Stir in Pecans, cherries and vanilla. Pour into two greased 8½"X4½"X2½" loaf pans. Bake 35-40 minutes.

Glaze:

4 Tbsp powdered sugar
½ cup cherry juice

Mix the two ingredients until smooth then drizzle over the warm bread. Let the bread cool for 5 - 10 minutes before removing from the pan.

Chocolate Pecan Butter Bread

½ cup warm water
1 pkg. dry yeast
3½ cups all purpose flour
1 tablespoon sugar
1¼ teaspoon salt
4 eggs, room temp.
1½ sticks butter, softened
1 cup chopped Renfroe pecans
6 oz semisweet chocolate chips

Put water in large mixing bowl, sprinkle in yeast. Stir, allow to stand 5 minutes to dissolve. Add flour, sugar, salt, eggs to yeast mixture. Beat vigorously until well blended. Beat in butter in tablespoon size pieces until batter is smooth. Cover bowl with plastic wrap. Let batter rise to double in bulk. Stir batter down, add Pecans and chocolate chips. Spoon into 2 greased 8½"X4½"X3" loaf pans. Fill pans half full. Bake in preheated 350° oven for about 45 minutes. Cool 5 minutes then turn loaves out on racks.

Easy Cinnamon Rolls

Rolls:

1 package refrigerated bread sticks
1 tablespoon melted butter
4 teaspoons brown sugar
½ teaspoon cinnamon
½ cup chopped Renfroe pecans
½ cup raisins, optional

Unroll breadsticks, place on wax paper and slightly flatten. Brush with melted butter. Combine sugar and cinnamon and sprinkle over dough. Press pecans and/or raisins into dough. Roll up each jelly-roll style. Seal and place in a 8" round baking pan which has been greased. Bake at 350° for 20-25 minutes or until brown. Drizzle with orange icing while warm.

Orange Icing:

½ cup powdered sugar
¼ tsp vanilla extract
2 tsp orange juice

Combine ½ cup powdered sugar, ¼ teaspoon vanilla, and 2 teaspoons orange juice. Drizzle over rolls. Eat while warm.

Mini-Cinnis

2 (8 oz) cans refrigerated crescent rolls
6 tablespoons butter or margarine, softened
⅓ cup firmly packed brown sugar
¼ cup chopped Renfroe pecans
1 tablespoon sugar
1 teaspoon ground cinnamon
⅔ cup powdered sugar
1 tablespoon milk or half-and-half
¼ teaspoon almond or vanilla extract
⅛ teaspoon salt

Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal. Stir together butter and next four ingredients; spread mixture evenly over one side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into six (1" thick) slices, using a serrated knife. Place rolls, ¼" apart into two 8" greased cakepans. Bake at 375° for 15-18 minutes or until golden. Cool 5-10 minutes.

Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.

Sticky Buns

Buns:

1 envelope active dry yeast
2 Tbsp warm water
¼ cup boiling hot milk
½ cup granulated sugar
3 Tbsp shortening
½ tsp salt
1 large egg
2 cups sifted all-purpose flour
1 tsp grated orange peel
¼ tsp ground ginger

Pecan Pan Coat:

1 Tbsp melted butter
½ cup chopped Renfroe pecans
¼ tsp cinnamon
2 Tbsp dark corn syrup

Sprinkle yeast in warm water and let stand for 5 minutes to activate. Meanwhile, stir hot milk, ¼ cup sugar, shortening and salt together. When lukewarm add egg, ¼ cup flour, lemon peel, ginger, and yeast. Beat with a mixer at medium speed for 2 minutes. Stir in the remaining flour to make a moderately soft dough. Knead the doug for a few seconds to smooth out and then round it up, cover it, and let it rise for about 1 to 1½ hours or until doubled. During this time prepare your Pecan Pan Coating. After dough has risen, turn out onto a floured board and roll into an 8x12 inch rectangle. Spread with butter and sprinkle ½ a cup of pecans and remaining ¼ cup sugar mixed with the cinnamon. Roll tightly starting from the long side of the dough and cut into 1 inch slices. Arrange cut-side-down in prepared pan placing 3 rolls in the center and 9 around outside. Cover and let rise for another 45-50 minutes or until doubled again. Bake for 375° for about 245 minutes or until browned and baked through. Loosen edges, invert over plate, and let pan rest on rolls until the pan coating drains on top. Serve warm, makes 12 rolls.

Blueberry Pecan French Toast

8 cups sweet French bread, cut into 1" cubes
5 eggs
1 cup sugar
1 teaspoon nutmeg
3 cups milk or half n half
3 cups fresh or frozen blueberries
1 cup Renfroe pecan pieces
¼ cup butter
½ cup brown sugar

Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and put in refrigerator overnight.

In morning, mix 1 cup blueberries into bread and put in greased 8"x11" baking pan. Sprinkle balance of blueberries on top, then pecans. In a pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans. Bake at 325° for 1 hour or until puffed.

French Toast Casserole

Casserole:

1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 Tbsp granulated sugar
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp ground nutmeg
½ cup Renfroe pecans, chopped
Dash salt

Slice French bread into 1" cubes. Generously butter a 9"X13" pan or spray with Pam. Combine the eggs, sugar, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, salt and pecans. Whisk till well blended. Pour mixture over the bread cubes, making sure all are covered. Cover with saran wrap and refrigerate overnight. Next morning, heat oven to 350°. Spread the praline topping evenly over the bread-custard mixture and bake for 45 minutes. Put pan on cookie sheet as praline topping may bubble over. Casserole will puff and turn lightly golden. Sprinkle powdered sugar over individual servings, and can be served with maple syrup.

Praline Topping:

1½ sticks butter
1 cup packed light brown sugar
1 cup Renfroe pecans, chopped
2 Tbsp light corn syrup
½ tsp ground cinnamon
½ tsp ground nutmeg

Combine all ingredients in a bowl and mix well. Can also be done night before.

Puffed French Toast

Puffed Toast:

5 large eggs, lightly beaten
1½ cup milk
1 cup cream or half-and-half
1 teaspoon vanilla
½ teaspoon cinnamon
8 slices firm, buttered, white bread

Butter a 9"x13" oven proof glass baking dish. Mix eggs, milk, cream, vanilla, and cinnamon. Arrange buttered bread slices in the baking dish. Pour egg mixture over the bread. Cover and refrigerate overnight.

Topping:

8 tablespoons unsalted butter, softened
1 cup light-brown sugar, firmly packed
2 tablespoons maple syrup or honey
1 cup chopped Renfroe pecans

Preheat oven to 350°. Prepare topping. Mix butter, sugar, and syrup in a bowl. Stir in pecans. Spread topping evenly over bread. Bake until golden, about 40 minutes. Serve hot with preserves, stewed fruit compote or whipped cream.

Hawaiian Bread

3 cup flour
2 cup sugar
1 teaspoon soda
1 teaspoon cinnamon
1 cup chopped Renfroe pecans
2 teaspoons vanilla
3 eggs, beaten
1¼ cups vegetable oil
2 cup mashed bananas
1 (8 oz) can crushed pineapple, drained

In a large bowl, combine dry ingredients; stir in nuts. Set aside. Combine remaining ingredients in another medium sized bowl. Pour wet ingredients into dry ingredients and stir until just moist. Pour into 2 well-greased loaf pans. Bake at 350° for 1 hour & check for doneness. Cool 10 minutes on wire rack before removing from loaf pans. Run knife around edges and carefully invert onto wire rack.

Jamaican Banana Bread

Cooking spray
2 Tbsp margarine, softened
2 Tbsp cream cheese
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
½ tsp baking soda
⅛ tsp salt
1 cup mashed ripe banana
½ cup skim milk
2 Tbsp + 2 tsps dark rum
½ tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
¼ cup + 2 Tbsp Renfroe pecans, chopped & toasted
¼ cup + 2 Tbsp flaked sweetened coconut
¼ cup packed brown sugar
2 tsp margarine
2 tsp lime juice

Preheat oven to 375°. Coat an 8"x4" loaf pan with cooking spray; set aside. With a mixer beat 2 Tbsp margarine and cheese at medium speed, add 1 cup sugar, and continue beating. Then add egg and beat well. Combine flour, baking powder, baking soda, and salt. Combine banana, milk, rum, lime rind, lime juice, vanilla extract, and stir well. Slowly combine flour mixture, cream mixture, and banana mixture until it forms a batter. Stir in ¼ cup pecans and ¼ cup coconut. Pour batter into prepared loaf pan and bake at 375° for 50-60 minutes or until toothpick inserted comes out clean. Let cool in pan 10 minutes then remove and let cool slightly on a wire rack. Combine brown sugar and 2 tsp each margarine, lime juice, and rum in a saucepan and bring to a simmer. Cook 1 minute stirring constantly. Remove from heat and stir in 2 Tbsp each pecans and coconut then spoon over the loaf.

Banana Muffins

½ cup butter or margarine
1 teaspoon vanilla
¾ cup sugar
2 eggs
2 cups all purpose flour or 1 cup all purpose flour and 1 cup wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 cup mashed ripe bananas
¾ cup semi-sweet chocolate chips
¾ cup Renfroe pecans, chopped

Preheat oven 350°. Cream butter, adding sugar gradually then vanilla. Add eggs one at a time; then add dry ingredients alternating with bananas. Fold in chocolate chips and Pecans. Pour mixture into well greased muffin cups. Bake 25 minutes.

Blueberry Pecan Muffins

4 oz small blueberries
2 oz Renfroe pecans, finely chopped
5 oz plain flour
½ tablespoon baking powder
¼ teaspoon salt
1 large egg
1½ oz. caster sugar
4 oz milk
2 oz butter, melted and cooled slightly
½ teaspoon pure vanilla extract

Topping:

2 oz pecans, finely chopped
4-6 teaspoons demerara sugar, to taste

Preheat the oven to 400°. Sift the flour, baking powder and salt into a large bowl. In a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Return the dry ingredients to the sieve and sift them straight on to the egg mixture. Quickly fold the dry ingredients into the wet ones; don't overstir. Fold the blueberries and pecans into the mixture. Spoon batter into two well-greased mini-muffins pans. Top with chopped pecans and sugar mixture. Bake on an upper rack for 20 minutes or until well risen and brown. Cool 5 minutes before removing from pans.

Cranberry Bran Muffins

Muffins:

¾ cup whole bran cereal
¾ cup milk
1 slightly beaten egg
¼ cup packed brown sugar
¼ cup cooking oil
1 cup flour
¼ cup wheat germ
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup coarsely chopped cranberries

In a small bowl combine bran cereal and milk. Let stand 5 minutes. Stir in egg, brown sugar and oil. In a medium bowl combine flour, wheat germ, baking powder, baking soda and salt. Add bran mixture. Stir just until moistened. Fold in cranberries. Fill paper bake cup, lined or greased muffin cups, full almost to top. Sprinkle with Crunchy Topping. Bake in a 400° oven 20 minutes or until done. Makes 8 large muffins.

Crunchy Topping:

2 Tbsp Renfroe pecans, finely chopped
1½ Tbsp wheat germ
1 Tbsp flour
¼ tsp ground cinnamon
2 Tbsp butter, melted

In a small bowl combine 2 tablespoons finely chopped Pecans, 1½ tablespoons wheat germ, 1 tablespoon flour and ¼ teaspoon ground cinnamon. Stir in 2 tablespoons melted butter.

Molasses Bran Muffins

1 cup all purpose flour
1 teaspoon soda
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 egg
½ cup dark molasses
¼ cup peanut oil
⅔ cup 100% bran
½ cup sugar
½ hot water
1 cup Renfroe pecans pieces

In a small bowl, combine flour, baking soda, cinnamon, ginger and nutmeg; set aside. In large bowl, with electric mixer at medium speed, beat egg, molasses and peanut oil until well blended. Stir in bran, sugar and hot water until blended. Add flour mixture, a little at a time, beating well after each addition. Stir in Pecan pieces. Pour into muffin tins lined with baking cups. Bake at 350° for 20-25 minutes or until done.

Orange Bran Muffins

4 cups bran flakes or Raisin Bran
1½ cup buttermilk
1 small can orange juice concentrate, thawed
½ cup vegetable oil
2 beaten eggs
1 lemon, juiced with rind
2½ cups flour
1½ cups sugar
2½ tsp baking soda
1 tsp salt
1 cup Renfroe pecans, chopped small

Combine first six ingredients in a bowl and gently stir with a spoon. In another bowl, combine flour, sugar, baking soda, and salt. Add bran mixture, stirring until just moistened. Add pecans and pour into muffin cups only filling ½ way. Bake at 400° for 15-20 minutes.

Orange Pecan Cream Cheese Muffins

3 oz pkg cream cheese, softened
1 cup prepared biscuit mix
¼ cup sugar
1 egg, beaten
½ cup orange juice
¼ cup chopped Renfroe pecans
6 teaspoons orange marmalade

With electric mixer, beat cream cheese until whipped. Add biscuit mix and sugar with fork. Stir liquids into dry ingredients until just combined (batter should be lumpy.) Fold in chopped Pecans. Generously oil muffin pan. Spoon ¼ cup batter into each cup. Drop one teaspoon orange marmalade into center of each muffin. Fill cups with remainder of batter, about ¼ cup per muffin. Bake at 400° for 20 minutes. Yields 6 jumbo muffins. (Can be poured into loaf pan to make bread.)

Pecan Apple Muffins

1 large granny smith apple, peeled and diced
1 cup sugar
2 cups flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ vegetable oil
1 egg
2 tsp vanilla
1 cup raisins
1 cup Renfroe pecans, chopped

Mix apples and sugar and set aside. Stir flour, baking soda, cinnamon, and salt with a fork. Mix together vegetable oil, egg, and vanilla in a mixing cup. Stir oil mixture into sugared apples. Slowly stir in flower mixture. Fold in raisins and chopped pecans then pour the mixture into a greased muffin tin and fill each cup ¾ full. Bake in preheated, 350° oven for 20 minutes. Yeilds 24 medium muffins.

Pecan Pie Muffins

1½ cups Renfroe pecans, chopped
1 cup firmly packed brown sugar
½ cup all purpose flour
2 large eggs, beaten
½ cup butter, melted

Combine first 3 ingredients in a large bowl and stir together. make a well in the center of the mixture. Beat eggs until foamy then stir in the melted butter. Add to center well of the dry ingredients and stir until just moist. Place foil baking cups in muffin pans and coat with non-stick cooking spray. Spoon batter into each cup fillin ⅔ full. Bake at 350° for 20 minutes or until done. Remove from pan immediately and cool on a wire rack. Yeilds 9 - 12 muffins.

Rasberry Muffins

1½ cups flour
1 cup sugar
1½ teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 (12 oz) package frozen unsweetened raspberries, thawed
2 eggs, beaten
⅔ cup vegetable oil
½ cup Renfroe pecans, chopped

Combine the flour, sugar, cinnamon, baking soda and salt in a bowl and mix well. Make a well in the center of the flour mixture. Add the undrained raspberries and eggs to the well and stir to mix. Stir in the oil and pecans. Spoon the batter into lightly greased muffin cups. The muffin cups will be full; the batter is heavy and will not overflow.

Bake at 400° for 15-20 minutes or until the muffins test done. Cool in pan for 5 minutes. Remove to a wire rack to cool completely. May bake in a greased and floured 5"x9" loaf pan at 350° for 1 hour or until a wooden pick is inserted in the center comes out clean.

Rene's Apple Muffins

2 large Granny Smith apples, peeled and finely diced
1 cup sugar
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon, heaping
½ cup vegetable oil
1 egg
2 teaspoons vanilla
1 cup raisins
1 cup Renfroe pecans, chopped

Mix apples and sugar and set aside. Stir flour, soda, cinnamon and salt with a fork. Mix together vegetable oil, egg and vanilla in a mixing cup. Stir oil mixture into apples. Stir in flour mixture. Stir in raisins and pecans. Drop into well-greased muffin tins, filling ¾ full. Bake in preheated 350° oven for 20 minutes. Makes 24 medium muffins.

Zucchini Oatmeal Muffins

2½ cups all-purpose flour (White Lily)
1¼ cups sugar
½ cup quick oatmeal
1 tablespoon baking powder 1 teaspoon salt
1 teaspoon cinnamon
4 eggs
1 medium zuchini (10 oz grated, unpeeled)
¾ cup salad oil
1 cup Renfroe Pecans, chopped

Combine the first six ingredients in a large bowl. In a medium bowl, beat eggs slightly. Then stir in zucchini and oil. Combine wet ingredients and dry ingredients, then add nuts. Spray muffin tins well with Pam or use cupcake liners. Fill 18 or 20 muffin pan cups with the batter. Bake in preheated 375° oven 20-25 minutes.

Re-heat in 300° oven. These muffins keep well in the refrigerator for 2-3 days. After that, they freeze well.

Orange Nut Bread

3 cups Bisquick baking mix
⅔ cup sugar
3 eggs
¾ cup orange juice
¾ cup Renfroe pecans, chopped
2 Tbsp grated orange peel

Heat oven to 350°. Prepare a loaf pan. Beat baking mix, sugar, eggs, orange peel and juice in a large mixer bowl on low speed for 30 seconds. Then beat on medium speed for 3 minutes. Stir in pecans and spread in pan. Bake for 55 to 65 minutes. Cool for 10 minutes and remove from pan. Spread with orange glaze.

Orange Glaze:

Mix 1 cup powdered sugar, ¼ cup melted butter, and 1 Tbsp orange juice until sugar is dissolved.

Orange Pecan Bread

2 Tbsp shortening
1 cup honey
1 egg, beaten
¾ cup orange juice
1½ Tbsp grated orange rind
2½ tsp baking powder
½ tsp salt
⅛ tsp baking soda
¾ cup Renfroe pecans, chopped
2¼ cup plain flour

Cream shortening and honey. Add beaten egg and orange rin. Sift dry ingredients together add alternately with orange juice to honey mixture. Add chopped pecans and pour into a greased, wax-paper lined, loaf pan. Bake at 325° for 1 hour and 10 minutes or until browned.

Party Pecan Orange Bread

¼ cup butter, softened
¾ cup sugar
2 eggs, beaten
2 tsp grated orange rind
2 cups flour
2½ tsp baking powder
1 tsp salt
¾ cup orange juice
1 cup Renfroe pecans, chopped

In a large mixing bowl cream butter. Gradually add the sugare. Then add grated orange rind and beaten eggs and mix well. Sift together flour, baking powder, and salt. Add small amounts of flour mixture to the creamed mixture anternately with the orange juice, begin and ending with the flour mixture. Stir in the chopped pecans and pour batter into a grease 8x4 inch loaf pan. Bake at 350° for 50 to 55 minutes. Cool for 15 minutes in the pan then remove and let cool completely. Cover with orange glaze and serve.

Orange Glaze:

1 cup powdered sugar
¼ cup melted butter
1 Tbsp orange juice

Combine all ingredients in a bowl and stir until sugar is dissolved.

Peach Bread

32 oz peach slices
1 cup sugar
½ cup shortening
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1½ teaspoon vanilla
½ cup finely chopped Renfroe pecans
1 teaspoon cinnamon

Drain peaches, saving syrup, and chop into fine pieces. Set aside. Cream together sugar with shortening. Add eggs and continue to mix. Fold in dry ingredients, except cinnamon. Using a wooden spoon fold in vanilla and pecans. Stir in chopped peaches. Pour into greased 8" square pan or 9"x5" loaf pan. Sprinkle with cinnamon. Bake at 325° for 1 hour 5 min. Cool for 20 minutes before removing from pan.

Pecan Wheat Bread

2 cups whole-wheat flour
2½ cups all-purpose flour
5 teaspoons baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 cup brown sugar
3 cups sour milk or buttermilk
4 tablespoons salad oil
1½ cups chopped Renfroe pecans

Preheat oven to 350°. Stir unsifted whole-wheat flour into sifted all-purpose flour, baking powder, baking soda, and salt. Sift together. Stir in 1 cup firmly packed brown sugar. Add sour milk or buttermilk and salad oil; stir smooth. Add Pecans. Pour into 2 well-greased loaf pans. Bake for about 80 minutes. Yields: 2 Loaves

Pecan Raisin Scones

2 cup flour
2 tsp baking powder
⅔ cup sugar
⅓ cup butter, melted
½ cup raisins
½ Renfroe pecans, chopped
2 eggs
½ cup sour cream
1 tsp vanilla

Mix together first four ingredients until mixture resembles course meal. Blend together eggs, sour cream, and vanilla. Add to flour mixture until well blended. Do not over mix, it should be lumpy. Mix in raisins and pecans the spread the batter into a spring-form pan. Bake at 350° for 25-30 minutes or until it starts to brown. Allow to cool in the pan. Cut into wedges and serve with coffee.

Pineapple Banana Pecan Bread

2 cups sifted flour
1 teaspoon baking flour
½ cup brown sugar
1 cup Pecans
1½ mashed ripe bananas
1 egg, beaten
2½ tablespoon vegetable oil
1 teaspoon vanilla
1 cup crushed pineapple (in unsweetened pineapple juice)

Stir flour and soda in a bowl. Add brown sugar and mix well. Combine egg, oil and vanilla and add to dry ingredients. Mix until ingredients are moistened. Mix bananas and pineapple (do not drain) together and then add to mixture. Fold in pecans. Grease a loaf pan and spread mixture evenly in pan. Bake 45 minutes (or until done) in a 350° oven. Cool before slicing.

Plum Bread

2 cups self-rising flour
1 cups sugar
1 cup Crisco oil
3 eggs
2 small jars Plum Baby Food
1 cup Renfroe pecans, chopped

Mix above ingredients. Grease and flour tube pan. Bake 1 hour at 350°.

Poppyseed Pecan Bread

2⅓ cups sugar
1½ cups vegetable oil
1½ cup buttermilk
1½ teaspoons vanilla
1½ teaspoons melted butter
1½ teaspoons flavoring
3 cups all purpose flour
3 eggs
1½ teaspoons salt
1 teaspoon baking soda
1 cup Renfroe pecans, chopped- more is better
1½ tablespoons poppy seed

Grease pans and put paper in bottom of pan. Mix all ingredients together. Pour into three 8½"X4½"X2½" pans. Bake at 350° for 50-60 minutes, until toothpick comes out clean.

Glaze:

½ teaspoon each of vanilla, melted butter and almond flavoring; ¼ cup of orange juice and ½ cup of confectioners sugar. Brush glaze on loaves while warm. Delicious with cream cheese spread on baked bread.

Slow Cooker Honey Apple Pecan Caramel Monkey Bread

¾ cup water
1 pck Country Home Creation's Honey Apple Pecan Dip Mix, dry
1 stick of butter
1 pck Country Home Creation's Caramel Apple Dip Mix, prepared
(8 oz. cream cheese)
2 cans buttermilk biscuits
½ cup Renfroe pecan pieces, roasted and salted

Put ¾ cup of water in bottom of slow cooker. Add packet of Honey Apple Pecan Dip Mix, stir. Put lid on slow cooker and cook on high for about 15 minutes. Add one stick of butter and let it melt, stir. Add prepared Caramel Apple Dip and let it all melt together. Take 2 cans big buttermilk biscuits and cut each biscuit into 1" cubes and drop into slow cooker mixture a few pieces at a time and carefully stir once all are in. Place lid on for about one hour. After 1 hour carefully toss/turn over biscuit/dough pieces. Sprinkle with roasted and salted pecan pieces and place lid back on for about a half hour before serving.

Sweet Potato Pecan Bread

¼ cup butter
½ cup firmly packed brown sugar
2 eggs beaten
1 cup sweet potatoes, cooked and mashed
*can sub fresh for canned*
3 Tbsp milk
1 tsp grated orange rind
2 cups self rising flour, sifted
¼ tsp nutmeg
¼ tsp allspice
½ cup Renfroe pecans, chopped

Preheat oven to 350°. Grease a px5x3 inch loaf pan. Cream the butter thin add the brown sugar until light and fluffy. Add eggs, milk, sweet potatoes, and orange rind and beat with a mixer until thoroughly combined. Add flour, nutmeg and allspice to sweet potatoe mixture with pecans. Mix thoroughly until smooth. Turn batter into prepared pan and bake for 45-50 minutes. Let cool in pan for 10 minutes then remove to cake rack to cool completely before slicing.

Vegan Cranberry Pumpkin Bread

1 cup Renfroe pecan pieces
2 cups whole raw cranberries
1½ cups white flour
¼ cup pecan meal
¾ cup granulated sugar
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 cup canned pumpkin puree
5 Tbsp canola oil
2 tsp grated orange zest
3 Tbsp water

Preheat oven to 350°. Lightly spray a 9 inch square or round cake pan with vegetable oil. In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop by hand). Transfer the cranberries to a small bowl. Add the dry ingredients to the bowl of a food processor and process briefly to blend.

In a large mixing bowl, mix together the remaining wet ingredients. Then add in the dry ingredients, the cranberries, and the pecan pieces. Mix as little as possible leaving the batter airy and light. Scrape the batter into the prepared pan.

Bake until the bread has shrunken slightly away from the sides of the pan and a tester is inserted in the center comes out clean (about 45 minutes, or 55 minutes if using a loaf pan).

Crunchy Baked Ham

1 boneless ham, about 10 lbs
1 cup firmly packed brown sugar
3 tablespoons honey
3 tablespoons prepared yellow mustard
1 cup chopped Renfroe pecans
⅛ teaspoon ground cloves, if desired

Bake ham as directed on wrapper. Meanwhile, combine brown sugar, honey, mustard, pecans, and cloves to make a thick paste. Thirty minutes before ham is cooked, remove from oven. Remove rind, if any, from ham; spread thickly with sugar mixture. Bake 30 min. longer, until glazed.

Honey Pecan Pork Chops

4 (¼ inch thick) bone-in pork chops
¼ cup all purpose flour
1 Tbsp butter
¼ cup honey
¼ Renfroe pecans, chopped
½ tsp Greek seasoning
¼ tsp ground red pepper

Dredge pork in flour. Melt butter in a large skillet over high heat. Add pork and cook for 4 minutes on each side or until browned. Remove pork chops and drain on paper towels. Keep warm. Stir together honey and the remaining ingredients then add to skillet. Reduce heat to medium-low and cook covered for 7 minutes. Serve pork chops with sauce.

Meat Loaf With Pecan Stuffing

Pecan Stuffing:

2 cups whole wheat bread crumbs
1 egg
½ cup Renfroe pecans, chopped
¾ cup meet stock or water
½ cup celery, chopped

Combine all ingredients in a mixing bowl and set aside.

Meat Loaf:

1½ lbs ground beef
1 egg
½ cup green pepper, chopped
½ cup onion, chopped
1 Tbsp worcestershire sauce
1 tsp salt
¼ tsp pepper
1 cup milk

In a large bowl, combine all ingredients. Press ½ of the mixture into a greased loaf pan. Place pecan stuffing on top of meat in pan, then press remaining meat on top of stuffing. Bake at 350° for 1½ hours. Let rest and cool slightly before removing and serving. Yeilds 10 servings.

Pecan Crusted Pork Loin

1 (1-2 lb) pork tenderloin
2 Tbsp butter
2 Tbsp pecan oil or olive oil
⅓ cup all purpose flour
1 large egg
½ cup Renfroe pecans, coarsely ground

Slice tenderloin into ½ inch medallions and season with sal and pepper. In a small bowl, whisk egg until frothy. Dredge each slice of pork with flour then dip into egg. Then dredge in ground pecans thoroughly coatin both sides. Heat large sauce pan medium to med-low heat and add oil and butter. When the butter starts to foam place pork in skillet and cook for 5-7 minutes or until pork is no longer pink in the center.

Roast Beef Pita Supreme

¼ pound sliced lean roast beef, cut into strips
2 cups torn romaine lettuce
1 small orange, peeled and cut into chunks
2 tablespoons balsamic vinegar
1 tablespoon Renfroe pecans, coarsely chopped
¼ teaspoon dried basil
2 small oat bran pita breads, halved

In a medium bowl, combine beef, lettuce, orange, vinegar, pecans and basil. Divide the beef mixture among the four pita halves.

Baked Chicken with Pecans

1 large onion
1 clove garlic
½ bell pepper
½ cup flour
1 tablespoon paprika
½ cup butter or margarine
6 chicken breasts
1 cup fresh tomatoes, quartered
¼ cup fresh parsley or 2 teaspoon dried
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 teaspoon thyme
2 tablespoons vinegar
2 tablespoons dry mustard
1 cup currants or white raisins
1 cup fresh mushrooms or a 4¼ oz. can drained
½ cup Renfroe pecans, coarsely chopped

Chop and sauté onion, garlic and bell pepper. Set aside. Mix together flour and paprika. Dip chicken breasts in melted butter and then in flour mixture. Brown and place in 3½ qt. casserole dish. Add sautéed ingredients to top of chicken, along with tomatoes and parsley. Mix together Worcestershire sauce, curry powder, thyme, vinegar and dry mustard and pour over chicken. In preheated 300° oven, bake 40 minutes. Then add currants, mushrooms and Pecans. Bake 15 minutes longer.

Chicken A L'Orange

½ cup all-purpose flour
2 teaspoons grated orange peel
1 teaspoon paprika
¾ teaspoon pepper, divided
3 lbs. chicken parts, skinned
1 tablespoon vegetable oil
½ cup water
1½ cups orange juice
½ cup chopped Renfroe pecans
2 tablespoons light brown sugar
¾ teaspoon cinnamon
1¼ teaspoons ginger

In a paper or plastic bag combine flour, orange peel, paprika, and ½ teaspoon pepper. Remove 2 tbs. of the flour mixture; set aside. Add a few pieces of chicken to the bag at a time; coat well, shaking off excess flour. In a large skillet heat oil until hot. Add chicken; brown on all sides. Add water; bring to a boil. Reduce heat and simmer, covered, until chicken is tender, about 30 minutes. Remove chicken to a serving platter; keep warm. Stir in reserved flour mixture to skillet. Add orange juice, pecans, brown sugar, cinnamon, ginger, and remaining ¼ teaspoon black pepper. Cook and stir until thickened, about 1 minute. Spoon sauce over chicken. Garnish with orange slices, if desired. 4 servings.

Chicken Packets

2 cups cooked, chopped chicken
1 (3 oz) pkg cream cheese, softened
1 teaspoon chopped chives
2 teaspoons milk
½ cup Renfroe pecan pieces
Salt to taste
2 pkg. refrigerated crescant rolls
¼ cup melted margarine

Mix chicken, cream cheese, chives, milk, pecans and salt in a medium bowl (mixing with hands works best) to make filling. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about ¼ cup of chicken mixture into thecenter of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted margarine. Place packet on a baking sheet. Bake in a preheated 350° oven for 20 minutes or until golden brown.

Chicken Pecan Quiche

1 cup flour
1½ cup sharp cheddar cheese, shredded
¾ cup chopped pecans
½ teaspoon salt
¼ teaspoon coarse pepper
⅓ cup vegetable oil
3 eggs, beaten
8 oz sour cream
¼ cup mayonnaise
½ cup chicken broth
2 cup chicken, cooked and cooled
½ cup sharp cheddar cheese, shredded
¼ cup onion, minced
¼ teaspoon dillweed
¼ cup Renfroe pecans, chopped

Combine first five ingredients. Stir in oil and set aside ¼ of mixture. Put remaining in bottom of 9" pie plate. Bake 10 minutes at 350°. Combine rest of ingredients and put into crust. Sprinkle remaining ¼ of mixture on top and bake at 325° for 45 minutes.

Chicken Supreme in Cantaloupe Shells

4 cantaloupes
5 cups diced, cooked chicken
1 teaspoon salt
1 teaspoon curry powder
1 cup chopped Renfroe pecans
¼ cup chopped green onions
1 teaspoon grated lemon rind
½ cup lemon juice
1 cup mayonnaise

Halve, peel and dice one cantaloupe to make 1½ cups. Place chicken in large bowl. Sprinkle with salt and curry. Mix well. Add diced melon, pecans, onions and lemon rind. Pour on lemon juice. Mix gently. Cover. Refrigerate to chill until serving time. Cut remaining three cantaloupes in half. Scrape out seeds. Scallop or zig-zag edges. Cover with plastic wrap and refrigerate. At serving time, fold mayonnaise into chicken mixture. Spoon into melon halves. Garnish with mint. Makes 6 servings.

Crunchy Chicken Pie

3 chicken breasts
3-6 ribs celery, chopped
1½ cups Renfroe pecan pieces
1 (8oz) carton sour cream
Salt to taste
Pepper to taste
1 cup grated cheese
1 9" pie shell, baked

Cook chicken and cut into bite-size pieces. Mix all ingredients except cheese and fill the pie shell. Sprinkle cheese abundantly over the top and bake 15-20 minutes at 300°.

Grilled Chicken Salad With Peach Salsa

2 Tbsp lime juice
2 Tbsp honey
1 Tbsp soy sauce
1 Tbsp jalapeño pepper, seeded and minced
1 lb chicken breast, boneless and skinless
8 cups mixed fresh salad greens
¼ cup cilantro peach vinaigrette
1⅓ cup peach salsa
¾ cup Renfroe pecans, toasted

Marinade: In a small bowl combine lime juice, honey, soy sauce, and jalapeño pepper.

Chicken: Place chicken in a shallow container or zip lock bag and cover with the marinade for at least 2 hrs in the refrigerator. Remove chicke from marinade (discard marinade after use) and grill until done. (internal temp 165°) Let chicken stand for 5 minutes then cut into thin strips.

Salad: Toss salad in vinaigrette and arrange on a large serving platter or 4 individual plates. Top evenly with chicken, peach salsa, and toasted pecans.

Honey Mustard Pecan Chicken

4 chicken breast halves, skinned and boned
¼ cup honey
¼ cup Dijon mustard
1 cup finely chopped Renfroe pecans

Place each piece of chicken between 2 sheets of wax paper; flatten to ¼ thickness using a meat mallet or rolling pin. Set aside. Combine honey and mustard; spead on both sides of chicken and dredge chicken in Pecans. Arrange chicken in a lightly greased shallow baking dish. Bake at 350° for 30 minutes or until tender. Serves 4.

Lemony Pecan Chicken

1 cup chopped fresh parsley
½ cup grated Parmesan cheese
½ cup chopped Renfroe pecans
2 cloves garlic
1 tablespoon dried basil
3 tablespoon lemon juice
⅓ cup peanut oil
6 skinned and boned chicken breast halves
⅛ teaspoon salt
lemon slices and wedges, fresh parsley sprigs for garnish

Stir together parsley, cheese and pecans. Set aside ⅔ cups of this mixture. Add the ⅓ cup remaining parsley mixture with garlic, basil, lemon juice in blender. Process until smooth, stopping once to scrape down sides. Turn on high, gradually adding oil in a slow, steady stream. Process until blended. Arrange chicken halves in an ungreased 11"x7"x1½"" baking dish; sprinkle with salt. Pour mixture from blender over chicken; sprinkle with reserved ⅔ cup parsley mixture. Bake at 350° for 30 minutes or until done; garnish, if desired. Serves 6.

Oven-Fried Pecan Chicken

1 cup prepared biscuit mix
½ teaspoon salt
2 teaspoons paprika
½ teaspoon poultry seasonng
1 cup finely chopped Renfroe pecans
1 broiler-fryer (2½-4 lbs.) cut in serving pieces
½ evaporated milk
½ cup melted butter

Combine biscuit mix, seasonings and Pecans. Dip chicken pieces in evaporated milk, then coat well with flour mixture. Place in 13"x9"x2" baking dish. Pour melted butter over chicken, completely covering every piece. Bake in 375° oven for 2 hours. 4-5 servings.

Pecan Bacon Chicken Salad Sandwich

4 bone-in, skin-on chicken breast
1½ cups Renfroe Pecans, chopped
1 pack thick cut bacon
1½ cups Hellman's mayonnaise
½ cup relish
2 stalks celery, diced
½ bell pepper, diced
1 small white onion, diced
1½ tablespoon creole seasoning
1½ tablespoon garlic powder
1½ tablespoon onion powder
1 tablespoon black pepper
pinch of cayenne
extra virgin pecan oil (or olive oil)

Preheat oven to 350°. Mix all spices and set aside. Rinse chicken and pat dry. Place chicken on a baking sheet and coat with pecan oil on both sides. Sprinkle seasoning blend on both sides and lift the skin lightly to get some seasoning underneath. Reserve remaining seasoning. Roast chicken for about 35 to 40 minutes or until the internal temp is 165°. Remove chicken and set aside to cool. While the chicken cools cook the bacon until it is crispy. Add vegetables and one cup of pecans to a food processor or blender and mix well making sure not to mush the vegetables then place into a bowl. Shred the chicken, discarding the bones, then put the chicken and skin in the food processor and process until smooth. Combine chicken in the bowl with the veggies. Mix in the mayonnaise, relish and remaining seasoning blend and mix well. Then fold in the bacon and remaining, coarsely chopped pecans and mix well. Chill in refrigerator until ready to serve. Serve on toast with lettuce and tomato.

Pecan Chicken

6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 teaspoons salt
¾ cup ground Renfroe pecans
2 whole eggs
2 tablespoons milk
2 tablespoons honey
½ teaspoon salt
½ teaspoon black pepper, course ground fresh

Marinate the chicken breasts in iced salt water for ½ hour. Beat milk with honey, then add beaten edds, salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375°, or until the breasts are done through.

Pecan Crusted Chicken

Sauce:

½ cup sour cream
2 Tbsp spicy mustard
½ tsp sugar
Pinch of salt

In a small bowl, whisk all ingredients together then set aside or refrigerate.

Chicken:

¾ cup Renfroe pacans, finely chopped
2 Tbsp cornstarch
2 Tbsp parsley, minced
¾ tsp dried thyme
½ tsp salt
¼ tsp ground mustard
¼ tsp cayenne pepper
1 egg
4 boneless, skinless chicken breasts
2 Tbsp pecan oil

In a shallow bowl, combine the frist 7 ingredients. In another shallow bowl, beat the egg. Dip the chicken in the egg then roll it in the pecan mixture. Cook the chick in oil, in a large skillet for 15-20 minutes or until juices run clear. Serve chicke with sauce. Yeilds 4 servings.

Pecan-Crusted Southern Fried Chicken

Vegetable oil, for frying
½ pound Renfroe pecan pieces
2 cups flour
1 large frying chicken, cut into 8 pieces, about 3½ pounds (2 breasts, 2 legs, 2 thighs, and 2 wings)
Salt and freshly ground black pepper
3 eggs, beaten
3 tablespoons milk

Heat the oil, over medium heat, in a large cast iron skillet. In a food processor, fitted with a metal blade, finely grind the pecans. Combine the pecans with the flour. Season with Essence. Season the chicken with salt and pepper. Whisk the eggs with 2 tablespoons of the milk. Dredge the chicken pieces in the pecan flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the pecan flour, for a second time, coating the chicken completely.

Gently lay half of the chicken in the hot oil, skin side down. Fry for 6 minutes, turn and cook pieces 6 minutes more or until golden brown and the chicken is done. Remove pieces to a paper-lined plate. Sprinkle with more Essence. Fry all pieces in the same manner. Serve with slaw.

Baked Dijon Salmon

¼ cup butter, melted
3 tablespoons dijon mustard
1½ Tbsp honey
¼ cup dry breadcrumbs
¼ cup finely chopped Renfroe pecans
4 teaspoons chopped fresh parsley
4 (4 oz.) fillets of salmon
lemon for garnish, salt and pepper to taste

Preheat the oven to 400°F. In a small bowl, stir together butter, mustard and honey. Set aside. In another bowl, mix together breadcrumbs, pecans and parsley. Brush each fillet with the honey mustard mixture (marinate ahead of time if desired). When ready to cook, sprinkle the top of the fillets with the breadcrumbs mixture. Bake salmon in preheated oven until it flakes easily (approximately 10-15 minutes). Season with salt and pepper and garnish with a wedge of lemon.

Emeril's Pecan Crusted Fish

1½ cups flour
2 cups Renfroe pecans, roughly chopped and toasted
1 Tbsp Creole spice
Salt and pepper
2 eggs
1 Tbsp milk
2 (6 oz) firm-fleshed fish fillets
2 Tbsp diced red pepper
1 Tbsp minced shallots
1 Tbsp chopped green onions
1 Tbsp olive oil
Juice of 1 lemon
½ cup crabmeat

Pecan Meunieagravere Sauce:

Juice of 2 lemons
¼ cup Worcestershire sauce
1 Tbsp minced shallots
2 Tbsp heavy cream
1 stick butter, cut into small pieces
¼ cup Renfroe pecans, chopped
2 Tbsp oil, for sautéing
Thinly-sliced chives, for garnish

Preheat oven to 350°. In work bowl, combine ½ cup of flour, 1 cup of pecans, 1 tsp Creole spice, salt and pepper and process until smooth then transfer to a shallow bowl. In another shallow bowl mix the remaining flour with 1 tsp Creole spice. In a third bowl, whisk eggs with milk. Season the fish with remaining Creole spice. Bread fish, dipping in seasoned flour, then in egg wash, then in pecan mixture. Set aside. In a small bowl combine remaining pecans, red pepper, shallots, green onions, olive oil, lemon juice and crabmeat then season with salt and pepper to make a crab salad. Set aside.

In saucepan combine lemon juice, Worcestershire sauce and shallots. Bring to a boil and reduce until thick. Add cream and reduce by half. Reduce heat to very low. Whisk in butter and pecans remove from heat. Set aside and keep warm. In an ovenproof sauté pan heat oil then add fish and cook until golden. Turn fillets and transfer to oven. Bake about 12 minutes. Ladle sauce onto 4 dinner plates, top with some of the fish and a portion of crab salad. Garnish with chives.

Honey Pecan Catfish

8 (7-8 oz) catfish fillets
3 cups Renfroe pecans
Salt and pepper to taste
1 cup flour
1 teaspoon paprika
½ cup water
2 eggs
Peanut oil for frying
½ cup honey
¼ cup (½ stick) butter
½ cup chopped fresh parsley

Remove the fatty skin and bones from the fillets. Place the pecans in a food processor and pulse until the consistency of coarse meal. Season with salt and pepper and spread in a shallow dish. Mix the flour and paprika in a shallow dish. Whisk the water and eggs in a shallow bowl until blended. Coat the fillets with the flour mixture and shake off the excess. Dip in the egg mixture and shake off the excess. Coat with the ground pecans and press lightly to adhere. Pour enough peanut oil into a large skillet to measure ¼".

Pan-fry the fillets in the hot oil for 2-3 minutes per side or until the fillets flake easily and are light brown. Drain on paper towels. Combine the honey and butter in a microwave-safe bowl. Microwave for 1 minute and stir. Drizzle the glaze over the fillets and sprinkle with the parsley.

Pecan Baked Fish

1½ lbs fish fillets
1 beaten egg
2 cups Renfroe pecan meal
1 teaspoon thyme leaves
1 teaspoon onion powder
¼ teaspoon pepper
¾ cup dry bread crumbs
¼ cup wheat germ
½ teaspoon garlic powder
½ teaspoon salt

Mix together bread crumbs, wheat germ, pecan meal, thyme, garlic powder, onion powder, salt and pepper. Dip fillets in egg and then in crumb mixture. Place on lightly oiled rack in shallow baking pan.

Preheat oven to 450°. Bake 10 minutes for each inch of thickness of the fillet at its thickest part. Fish should flake easily with fork when done.

Pecan Coated Catfish

1 cup Renfroe pecan halves, toasted
1 teaspoon salt
6 catfish fillets, about 2-2½ pounds
1 cup yellow cornmeal
1 cup buttermilk
2 eggs
1 teaspoon Tabasco sauce
½ cup flour
lemon wedges and parsley sprigs for garnish

Place the cooled toasted pecans in a food processor; process until they resemble coarse meal. Rinse the catfish fillets with cold water; pat dry. In a shallow bowl, whisk together the buttermilk, eggs, and Tabasco sauce. In a separate shallow bowl or pie plate, stir together the flour, cornmeal, ground pecans, salt, and pepper. Dip each fillet into the buttermilk mixture, then into the cornmeal mixture, coating the fillets well. Set aside on waxed paper until ready to cook. Place on a greased pan and bake at 350° until browned and fish flakes easily with a fork, about 20 minutes. Serve with lemon wedges and parsley sprigs, if desired.

Pecan-crusted Snapper

2 tablespoons chopped Renfroe pecans
2 tablespoons coarse cornmeal
Salt and freshly ground pepper
1 egg white
12 oz snapper fillet
1 tablespoon olive oil

Mix pecans, cornmeal, and salt and pepper to taste. Lightly beat egg white. Dip snapper into egg white and then into pecan mixture, coating all sides. Heat oil on medium-high in non-stick skillet. Saute snapper 4 minutes; turn and saute another 4 minutes.

Salmon With Pecan Honey Glaze

1 cup Renfroe pecan halves or pieces, toasted
1 cup honey
¾ cup butter
¼ cup pecan oil or vegetable oil
4 (4oz) salmon filets
salt and pepper to taste

Heat the honey with ½ the butter and stir in the toasted pecans. Cook for 8-10 minutes to infuse the flavors then remove from heat and keep warm. Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper, arrange in skillet, and cook until firm to the touch (4-5 minutes per side) and flakes with a fork. Transfer to serving dish(es) and spoon over with glaze.

Salmon With Pecans

4 salmon filets
Mayonnaise (enough to cover each filet)
2 cups Renfroe pecan pieces

Spread mayonnaise on filets and top with pecans. Bake 450° for 15 minutes.

Sautéed Shrimp & Scallops With Pecan Rice

½ lb Fresh Shrimp, peeled & deveined
1 (10oz) can condensed beef broth, undiluted
⅓ cup beer
½ lb bay scallops
¼ cup Renfroe pecans, coursely chopped
2 Tbsp butter, melted
¾ cup long-grain rice, uncooked
¼ cup onion, chopped
pinch of ground tumeric
1 cup water
1 clove garlic, minced
¼ tsp crushed red pepper
2 Tbsp butter
1 Tbsp cornstarch

Marinate shrimp & scallops in ½ cup of broth and ⅓ cup beer in a shallow dish, covered and in refrigerator, for 1 hour. Sauté pecans in 2 Tbsp butter in a saucepan over medium heat until pecans are lightly toasted. Remove with a slotted spoon, set aside, then add rice, onion, and tumeric to pan drippings. Cook over medium heat, stirring constantly for 1 minute. Add remaining beef broth and water and bring to a boil. Cover and reduce heat to simmer until rice is cooked tender. Stir in pecans, set aside and keep warm. Remove seafood from marinade and set marinade aside. In a skillet sauté seafood, garlic, and red pepper in 2 Tbsp of butter over med-high heat stirring frequently until seafood is done. Add cornstarch to the marinade, stir well, then add shrimp and scallops to the liquid and bring to a boil for 1 minute. Serve over pecan rice.

Scallops with Lemon, Parsley, and Pecans

½ cup Renfroe pecan pieces or halves
½ cup packed flat-leaf parsley leaves
2 cloves garlic, roughly chopped
Zest of 1 lemon
⅛ teaspoon salt, plus more for seasoning scallops
1½ pounds bay scallops
Flour, for dredging
1 tablespoon olive oil
1 tablespoon lemon juice

In a food processor fitted with the metal blade, combine pecans, parsley, garlic, lemon zest and ⅛ teaspoon salt. Process briefly until mixture is a chunky puree. (Or chop the mixture together very finely by hand.) Set aside.

Rinse scallops and pat dry. Lightly season to taste with salt. Roll scallops in flour, then toss in colander to shake off excess flour.

Heat oil in large skillet over high heat. When hot but not smoking, add scallops and saute quickly, tossing frequently, 4 to 5 minutes until golden and nearly cooked through. Reduce heat to low. Add pecan mixture and cook 2 minutes. Remove to serving plate and sprinkle with lemon juice. Makes 4 servings.

Sole Fillets with Pecan-Oat Crust

⅔ cup Renfroe pecan halves
⅓ cup old-fashioned rolled oats
1 tablespoon yellow cornmeal
¼ teaspoon salt
2 egg whites
1 pound sole or flounder fillets
4 to 6 tsp Pecan Oil

In a food processor or blender, combine the pecans, oats, cornmeal and salt. Process to form a medium-coarse meal, with bits of pecan no larger than a grain of rice. Spread the mixture on a flat plate.

Beat the egg whites in a soup plate or shallow bowl until foamy. Pat fillets dry. One at a time, dip each fillet in egg white, then in the pecan mixture, pressing lightly to coat evenly on all sides.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add as many of the fillets as will fit without crowding. Cook until golden brown and just cooked through, about 2 to 3 minutes per side. Repeat with remaining fillets, adding more oil as necessary.

Speckled Trout with Pecan Sauce

For 6 filets:

1 stick butter (unsalted)
1 med. onion (1 cup chopped)
3 cloves garlic
2 tablespoons fresh lemon juice
½ cup Renfroe pecans, chopped fine
½ teaspoon salt
10 drops Tabasco
¼ cup cornflour
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon paprika
pinch cayenne pepper
8 tablespoons clarified butter
18 Renfroe pecan halves

Preheat broiler to high. Blend first 7 ingredients in a blender or processor to make sauce. Simmer gently approximately 15 minutes. Sift flour and next 4 ingredients. Heat butter in large frying pan. Lightly coat the filets with the seasoned flour mixture. Fry filets gently until golden brown. Lay filets in broiler pan, top with equal portions of sauce and broil approximately 1 minute. Use remainder of sauce when serving. Remove filets to a warmed serving dish and decorate with the Pecan halves.

Pasta With Zesty Pecan Sauce

½ cup Renfroe pecans, finely chopped
¼ cup fresh parsley, chopped
1 tsp lemon zest
1 (12oz) pkg linguine
1 (14oz) can quartered artichoke hearts, drained
½ cup fresh grated parmesan cheese
1 (8oz) cream cheese, softened
3 Tbsp pecan oil (can sub with olive oil)
2 cloves garlic
½ tsp fresh ground black pepper
salt to taste

Heat pecans in a medium-sized non-stick skillet over medium-low heat, stirring often, for 5-7 minutes or until lightly toasted and fragrant. Remove from skillet and let cool for 5 minutes. Mix pecans, parsley, and zest. Cook pasta according to package. Drain and reserve ¼ cup of pasta water. Process the artichoke hearts and the next 5 ingredients in a food processor or blender until smooth. Add ¼ cup pasta water and pulse3 or 4 times untill smooth. Toss sauce and pasta, season with salt and pepper, and top each serving with pecan mixture.

Spinach Pecan Quiche

8 oz Spinach
1 tablespoon butter, melted
8 slices bacon, cooked & crumbled
4 eggs, beaten
½ teaspoon salt
1 dash nutmeg
1 medium onion, chopped
⅓ cup Renfroe pecans, chopped
1 cup Swiss or Cheddar cheese, shredded
2 cups half & half
1 dash black pepper
9" quiche/pastry shell

Preheat oven to 450°. Bake shell for 5 minutes. Preheat oven to 350°. Combine all ingredients then pour into shell. Bake for 40 to 45 minutes or until knife inserted in middle comes out clean. Let stand for 10 minutes before serving.

Applelicious Wild Rice With Pecans

1 Tbsp butter
½ cup onion, chopped
1 (6oz) pkg long grain and wild rice mix *original flavor*
1½ cup water
⅔ cup apple juice or cider
1 small red apple, chopped
1 small green apple, chopped
¼ cup Renfroe pecans, course chopped and toasted
Parsley to taste or as garnish

In a medium sauce pan heat butter over medium-high heat until melted. Add onion and cook for 2-3 minutes. Stir in rice, seasoning packet, water and apple juice or cider and bring to a boil. Reduce heat to medium-low, cover tightly, and simmer for 20-25 minutes until the rice is tender. Stir in apples and cover for 5 minutes or until liquid is absorbed. In a large bowl, toss rice with pecans. Toss in some parsley if desired or just use as garnish.

Asparagus with Orange and Pecans

2½lb. fresh asparagus spears, trimmed
¼ cup butter
⅓ cup Renfroe pecan halves
1 teaspoon grated orange peel
1 teaspoon orange juice

In 10" skillet, place asparagus spears. Add enough water to cover. Bring to a boil. Cook over medium heat until asparagus is crisply tender(5-7 minutes). Drain, set aside. In same skillet melt butter, add Pecans. Cook over medium heat until Pecans are toasted (1 to 2 minutes). Stir in remaining ingredients except asparagus. Spoon over cooked asparagus.

Broccoli Pecan Casserole

2 pkgs. frozen chopped broccoli
1 cup grated sharp cheese
1 medium chopped onion or 1½ tablespoons onion flakes
1 can cream of mushroom soup
1 cup mayonnaise
2 eggs, well beaten
¾ cup Renfroe pecans,chopped
2 cups buttered bread crumbs

Cook broccoli with salt following directions on package. Drain. Add soup, mayonnaise and chopped Pecans. Mix well. Add eggs and onion. Pour into a 2-qt. casserole dish. Sprinkle with grated cheese and top with buttered bread crumbs. Bake 350° for 30 minutes. Serves 6.

Carrot Soufflé

2 cups cooked carrots
½ stick butter or margarine
1 cup milk
3 eggs
½ cup sugar
½ teaspoon salt
2 tablespoons flour
1 teaspoon baking powder
1 teaspoon cinnamon

Topping:

1 cup brown sugar
⅓ cup flour
⅓ cup butter or margarine
⅓ cup Renfroe pecans, chopped

Mix above ingredients and sprinkle on top of carrot mixture. Cook and drain carrots, then mash with a fork or potato masher. Add margarine. Beat eggs well and add to carrots. Mix together dry ingredients and add to carrot mixture. Pour into buttered casserole. Bake at 325° for 30 minutes. Sprinkle with topping. Bake another 30 minutes.

Cranberry Pecan Dressing

½ cup butter or margarine
1 cup diced celery
1 cup diced onion
1 clove garlic, chopped
5 cups coarsely crumbled cornbread
4 cups white bread cubes, toasted
2¾ cups chicken broth
1½ cups fresh cranberries
1½ cups Renfroe pecans, chopped & toasted
1 teaspoon grated orange rind
½ cup orange juice
1 tablespoon sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 large eggs, lightly beaten

Melt butter in a Dutch oven over medium heat. Add celery, onion and garlic. Cook 10 minutes or until vegetables are tender, stirring occasionally. Stir cornbread and remaining ingredients into vegetable mixture, spoon mixture into a lightly greased 13" x 9" x 2" baking dish. Bake uncovered, at 350° for 45 minutes or until lightly browned. Yield 12 servings.

Green Beans with Roasted Red Peppers & Spicy Pecans

1 lb fresh green beans
1 (12oz) jar roasted red peppers, drained
½ tsp kosher salt
2 tsp pecan oil (can sub olive oil)
1 Tbsp butter
1 Tbsp brown sugar
¾ Renfroe pecan, halves
⅛ tsp cayenne pepper

Steam green beans until just tender. Transfer to a large bowl and add the red peppers. Sprinkle with ¼ tsp kosher salt and oil then toss lightly. Melt butter in a skillet and stir in brown sugar until dissolved. Add the pecans, remaining salt, and cayenne pepper. Cook 2-3 minutes to crisp the pecans. Add to vegetables and toss gently. Serve warm.

Herbed Apple and Wild Rice Dressing

½ cup chopped onion
2 tablespoons vegetable oil
1 cup each white & wild rice, rinsed & drained
4 cups hot water
¾ teaspoon salt
½ teaspoon each thyme and oregano, crushed
¼ teaspoon pepper
3 cups (about 1 lb.) cored and chopped Golden Delicious apples
½ cup Renfroe pecans, chopped
¼ cup chopped parsley

Sauté onion in oil until tender. Add white and wild rice; cook and stir until coated with oil. Add water, salt, thyme, oregano and pepper; bring to boil. Reduce heat; simmer, covered, for 30 minutes. Add apples, nuts and parsley. Bake in 3-quart covered baking dish at 375°, 15-30 minutes or until liquid is absorbed and wild rice is tender. Makes 8 to 9 cups.

Nutty Green Beans

1 lb. fresh green beans
½ cup water
¼ teaspoon salt
3 tablespoons butter or margarine
⅓ cup Renfroe pecans, coarsely chopped
2 tablespoons chopped onion
1 clove garlic, crushed

Wash beans and remove strings. Cut beans into 1" pieces. Place in 1½-quart casserole; add water. Cover and microwave at high 14-15 minutes. Drain and keep warm. Place butter in a pieplate. Microwave until melted. Add Pecans, onions and garlic; microwave at high 2-3 minutes until onion is tender, stirring after each minute. Pour butter mixture over beans, tossing to coat. Serves 4.

Nutty Okra

1 lb Frsh Okra, cut into ½ inch pieces, May substitute 16oz. frozen cut okra, thawed
1 tsp Salt
1 Egg White, lightly beaten
1 Cup All-purpose Baking Mix
½ Cup chopped Renfroe roasted & salted pecans
½ tsp Pepper
Pecan Oil or Peanut Oil

Toss okra with salt and let stand for 20 minutes. Add egg white, stirring to coat. Stir together all-purpose baking mix, chopped pecans and pepper in a large bowl. Add okra, toss to coat then gently press mixture onto okra. Shake off the excess.

Pour oil to a depth of 2 inches into a Dutch Oven or cast-iron skillet. Heat the oil to 375°. Fry the okra in batches for 2 to 4 minutes or until golden. Drain in paper towels or brown paper bags.

Orange Glazed Carrots

3 cups thinly sliced carrots
2 cups water
¼ teaspoon salt
3 tablespoons butter or margarine
3 tablespoons orange marmalade
2 tablespoons Renfroe pecans, chopped

Combine carrots, water, and salt in crock pot. Cover and cook on high 2 to 3 hours or until carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20 to 30 minutes.

Pecan Rice

1 cup brown rice
½ cup finely chopped onion
2 tablespoons margarine
½ cup Renfroe pecans, finely chopped
2 tablespoons minced parsley
¼ teaspoon basil
¼ teaspoon ginger
¼ teaspoon salt
¼ teaspoon pepper

Cook rice as directed on package label. In 1½-quart saucepan, cook onion in margarine until tender but not brown. Add hot cooked rice, Pecans, parsley, basil, ginger, salt and pepper. Mix well by lifting with a fork. 6 servings.

Praline Bacon Recipe

1 lb Sliced Bacon
4 Tbsp Cane Syrup
¾ Cup Brown Sugar
¾ Cup Renfroe Pecans, toasted and chopped

Preheat oven to 400 degrees.

Line bottom of broiler pan with foil. Combine pecans and brown sugar. Lay the bacon side by side on broiler pan and place in preheated oven for about 15 to 20 minutes, or until the bacon is sizzling and starting to brown around the edges. The object is to cook the bacon about ¾ of the way through before adding the topping. Push the partially cooked bacon as close together as possible on the rack and brush with the cane syrup. This will give the topping something to grab on to. Cover the bacon generously with the pecan and brown sugar topping. Place back into the oven for 10 minutes or until the topping is bubbly and the bacon is good and brown. Let it cool. As the praline bacon cools it will set up and have a nice chewy bite to it.

Serves 4 as a side. (good with BLT, pancakes or French toast.)

Southwestern Sweet Potato Cakes

2 sweet potatoes, peeled, coarsely grated
1 cup evaporated milk
½ cup Renfroe pecan pieces, toasted
½ cup chopped fresh cilantro
2 eggs, beaten
½ teaspoon cumin
1½ cups flour
Olive oil or butter

Combine the sweet potatoes, evaporated milk, pecans, cilantro, eggs and cumin in a bowl and mix well. Add the flour and stir just until moistened. Heat a small amount of olive oil or butter in a large skillet over medium heat. Place a spoonful of the batter in the hot skillet and press flat to make a pancake approximately 4" in diameter. Add a second spoonful of batter and press flat. Cook for about 4 minutes on each side, turning once. Remove the pancakes to a heated platter. Repeat the process with the remaining batter.

Streusel Sweet Potatoes

3½ lb medium-size sweet potatoes
¾ cup maple flavored syrup
⅓ cup orange juice
2 tablespoons butter or margarine

Topping:

¼ cup all-purpose flour
3 tablespoons packed light-brown sugar
½ teaspoon ground cinnamon
3 tablespoons butter or margarine
⅓ Renfroe pecans, chopped

Heat oven to 325°. Lightly grease a shallow 1½ quart baking dish or casserole. Cook potatoes in a large pot of boiling water 20-30 minutes or until tender when tested with a fork. Drain; cool under running cold water. Cut in thick slices and mash with a potato masher or an electric mixer. Stir in the orange juice, syrup and butter. Put into the baking dish and bake for 20-30 minutes. Prepare the topping by mixing the flour, brown sugar and cinnamon in a medium size mixing bowl. Cut in butter as for a pie crust until it resembles very coarse crumbs. Stir in pecans. Remove potatoes from oven and sprinkle with the topping mixture. Bake for an additional 15 minutes or until lightly browned and bubbly.

Sweet Potato Casserole

1 lb of sweet potatoes
1 can of sweetened condensed milk
½ can of evaporated milk
1 tablespoon of vanilla
2 teaspoons of cinnamon
1 teaspoon of nutmeg
1 teaspoon of ginger
2 eggs
1 cup of sugar
Renfroe pecans
marshmallow whip topping

Crust:

1½ cups of flour
½ stick of butter

Preheat oven to 350°. Boil and cut skins off of the sweet potatoes,then cut up into mixing bowl. Add eggs, sugar and vanilla into the bowl and mix. Gradually add the milks and the spices. Mixed thoroughly. In a baking pan add flour, butter, dash of cinnamon and pecans, mix together. Flatten mixture across pan until the bottom of the pan is covered. Bake at 350° for 20 minutes. After crust is finish add sweet potato mixture on top of the crust and bake for 45 minutes. When finished baking add marshmallow whipped topping immediately after taking casserole out of the stove. Sprinkle pecans on top and serve.

Sweet Potato Fluff

Fluff:

3 cups sweet potatoes, cooked and mashed (4 medium sweet potatoes)
1 ¼ cup sugar
½ cup melted butter (not margarine)
3 eggs (separated)
1½ teaspoons vanilla
⅓ cup milk

Mix well the above ingredients, except the egg whites. Beat egg whites until stiff. Fold into potato mixture. Put into a greased 2 qt. baking dish. Bake 15 minutes at 350°.

Topping:

1 cup light brown sugar
½ cup flour
⅓ cup butter (not maragine)

Mix together until crumbly. Add 1 cup finely chopped Renfroe pecans. Mix well. Sprinkle on top of potato mixture. Return to oven and bake 20-25 minutes at 350°.

Sweet Potato Soufflé

2 cups cooked sweet potatoes
1 cup hot milk
2 tablespoons sugar
½ teaspoon salt
2 tablespoons butter (or margarine)
3 eggs
1 teaspoon nutmeg
¼ cup Renfroe pecan pieces
1-2 cups marshmallows

Mash potatoes well. Heat milk but do not boil. Add sugar, salt, and butter. Stir until sugar is dissolved and butter is melted. Add milk mixture to potatoes, mix and beat until smooth. Separate eggs and beat yolks well. Add beaten yolks to potatoes. Add nutmeg and nuts. Stir. Beat egg whites stiff. Add whites to potato mixture. Fold in until thoroughly blended. Be careful not to beat or stir. Spoon mixture into buttered baking dish. Arrange marshmallows on top. Bake at 375° until soufflé is set and marshmallows are brown, about 30 minutes. Serve at once.

Tipsy Sweet Potatoes

2½ cups cooked, mashed, sweet potatoes
4 tablespoons butter, softened
½ cup firmly packed light brown sugar
Pinch of salt
⅓ cup Jack Daniels whiskey
Renfroe pecan halves for topping

Combine all ingredients except the pecans. Spoon mixture into a greased 1 quart casserole dish. Top with pecans and bake for 20-25 minutes in a preheated 325° oven.

Autumn Butternut Squash

1 butternut squash, 2½-3 pounds
¼ teaspoon salt and pepper
1 tablespoon brown sugar
1½ quarts apples, cored, unpeeled and sliced
1½ tablespoons shortening
¼ cup granulated sugar

Nut topping:

4 cups corn flakes, crushed
½ cup Renfroe pecans,chopped
2 tablespoons melted butter
½ cup brown sugar

Cut squash in half lengthwise. Scrape out seeds; steam for 30 minutes or bake upside down on foil in a 325° oven until tender. Scrape out pulp and mash or beat until smooth. Set aside. Core and slice apples. Heat shortening in skillet, add apples. Sprinkle with sugar. Cover and simmer on low heat until apples are barely tender. Spread in a 9" round or 8" square casserole dish (1½ quarts). Prepare nut topping by mixing together corn flakes, pecans, butter and brown sugar. Assemble by spooning the squash over the apples evenly. Bake in a 325° oven for 12-15 minutes until lightly brown. Serve hot. Makes 8 generous servings.

Baked Acorn Squash

3 medium acorn squash
¼ cup brown sugar
2 tablespoons butter or margarine
1 teaspoon salt
1 teaspoon orange peel
¼ cup orange juice
¼ cup Renfroe pecans, chopped

Cut squash in half; remove seeds and stringy section. Place cut side down on baking sheet and bake at 350° about 30 minutes. Scoop out pulp, leaving ¼ inch in shell. Combine pulp with sugar, butter, salt, and orange peel. Add orange juice (add more if mixture is too dry); fold in chopped Pecans. Fill shells with this mixture. Broil until lightly browned.

Coconut Acorn Squash

2 medium acorn squash
¼ cup firm packed brown sugar
1 cup Renfroe pecans, chopped
¼ cup melted butter or margarine
1 cup flaked coconut

Pierce each squash with a fork. Put in a glass 8"x8" microwave safe dish. Microwave on high 8-10 minutes. Remove from oven and let stand 4-5 minutes. Combine sugar, pecans, melted butter and coconut in a small bowl (a 4-cup measuring cup works well). Cut squash in half. Remove seeds. Put squash cut side up in a glass microwave safe dish. Use a 10"x10" dish if necessary. Spread each squash with the coconut mixture. Cover with waxed paper. Microwave on high 5-6 minutes, or until bubbly. Let stand covered 2 minutes before serving. Makes 4 servings.

Pineapple Stuffed Acorn Squash

3 medium acorn squash
1 (8oz) can crushed pineapple, drained
⅓ cup firmly packed brown sugar
3 tablespoon butter or margarine, softened
¼ cup Renfroe pecan, chopped
½ teaspoon ground cinnamon
¾ cup water
Lemon twists (optional)

Cut squash in half lengthwise and remove seeds. Set aside. Combine next 5 ingredients in a medium bowl; mix well. Spoon pineapple mixture into each squash half. Arrange squash in a 13x9x2 baking dish; pour water into dish. Cover and bake at 375° for 50 minutes. Uncover and bake 10 minutes longer.

Squash Au Gratin

4 cups squash, diced
1 can cream of mushroom soup
2 eggs, beaten
1 onion, chopped
2 cups cheese, grated
½ cups Renfroe pecans, chopped

Place half of the squash and onion in a butter 1½ quart baking dish. Mix soup, egg, and cheese (saving some cheese to cover top) and pour ½ of the mix over the squash and onion. Repeat layer and cover top with pecans and cheese. Bake at 350° for 30 minutes. Yeilds 4 to 6 servings.

Sweet and Sour Aspic

⅓ cup granulated sugar
½ cup water
¼ tsp vinegar (wine or tarragon)
⅛ tsp salt
1 envelope plain gelatin
¼ cup cold water
½ cup celery, chopped
½ cup Renfoe pecans, chopped
1 small jar pimientos, diced
½ cup asparagus cut into 1" lengths
¼ cup lemon juice
1 tsp onion, grated
mayonnaise and paprika to garnish

In a sauce pan blend together sugar, water, vinegar, and salt. Bring to a boil. Soften gelatin in cold water, and add to sugar/vinegar solution. Place celery, pecans, pimientos, asparagus, lemon juice, and onion in a square 8 inch pan. Add heated mixture and chill until it sets. Serve on a bed of lettuce and garnis with mayonnaise and paprika.

Wild Rice Casserole

1 (6oz) pkg long grain & wild rice mix
6 green onion, chopped
8 medium mushrooms, sliced
2 cups chicken broth
1 cup Renfroe pecans, chopped
Vegetable cooking spray

Spray a medium skillet with cooking spray and place over medium heat until hot. Add rice and cook until lightly browned, stirring occasionally. Stir in remaining ingredients and spoon the mixture into a 1¾ quart casserole dish. cover and bake at 350° for 1 hour or until rice is done. Yeilds 6 servings.

Apple-Caramel Upside-Down Cake

1 large apple, for cooking, about ½ lb
10 tablespoons butter, softened
1¼ cups plus 3 tablespoons granulated sugar
2 eggs
1 cup Renfroe pecans
1 teaspoon cinnamon
2 cups white flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
½ teaspoon vanilla extract

Peel, core, and thinly slice the apple. Melt 2 tablespoons butter in a 9", cast-iron skillet over medium-low heat. Add apple slices and saute about 3 minutes. Transfer slices to a plate. Increase heat to high, add ¼ cup sugar to skillet and cook, stirring frequently, until sugar melts and turns golden, about 3 minutes. Remove skillet from heat and arrange the apple slices in a circular pattern over the bottom. Set skillet aside.

Chop pecans, toss with 3 tablespoons sugar and the cinnamon, and set aside. Sift flour with baking powder, baking soda, and salt; set aside. Beat remaining butter in a bowl until lightened. Gradually beat in 1 cup sugar, eggs, one at a time, sour cream, and vanilla. Fold dry ingredients into the batter.

Adjust oven rack to middle position and heat oven to 350°. Sprinkle half of the pecan mixture over the apples. Using your fingers or a spoon, carefully spread half of the cake batter over pecans. Sprinkle the remaining pecan mixture over the batter and carefully spread the remaining cake batter over pecans. Bake the cake until top is golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack for 5 minutes. Run a small knife along the edge of the cake and carefully invert cake onto a serving platter. If apples stick to the skillet, loosen with a knife and arrange on the cake.

Apple Pecan Cake

Cake:

2 eggs
2 cups sugar
½ teaspoon salt
1½ cups vegetable oil
2 tablespoons lemon juice
1 tablespoon lemon rind, grated
2 teaspoons vanilla
2¼ cups chopped Renfroe pecans
2 cups all purpose flour
1¼ teaspoons soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
3 cups Granny Smith apples, peeled and grated (approximately 4)

Preheat oven to 325°. In a large bowl, beat eggs until frothy. Beat in sugar, salt, oil, vanilla, lemon juice and lemon rind. Beat until well blended. Sift flour, soda, cinnamon and nutmeg together. Add gradually to egg mixture until all blended. Stir in apples and Pecans. Grease and flour angel food cake pan. Bake 1½ hours. Cool in pan a few minutes before removing.

Frosting:

4½ oz. cream cheese
¾ cup sweet butter
2 cups confectioners sugar
¾ teaspoon cinnamon
¾ teaspoon vanilla
¾ cup chopped Renfroe pecans

Mix all ingredients except Pecans. Beat to a fluffy consistency. Add Pecans. Spread over cool cake.

Bacardi Rum Cake

Cake:

1 cup chopped Renfroe pecans
1 (18½ oz) pkg. yellow cake mix
1 (3¾ oz) pkg. instant vanilla pudding mix
4 eggs
½ cup cold water
½ cup Crisco oil
½ cup Bacardi dark rum (80 proof)

Preheat oven to 325°. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat untill glaze is used up.

Glaze:

¼ lb. butter
¼ cup water
1 cup granulated sugar
½ cup Bacardi dark rum (80 proof)

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Banana Pineapple Pecan Cake

Cake:

3 cups All-purpose flour
2 cups Granulated sugar
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
14 oz crushed pineapple
3 Eggs
1½ cups Oil
2 cups Mashed ripe bananas
1½ cups Renfroe pecans, chopped
2 teaspoons Vanilla

Combine first 5 dry ingredients in large bowl. Measure 1 cup undrained pineapple. Reserve rest for icing. Add measured pineapple and remaining ingredients to bowl. Mix just until thoroughly combined. Turn into greased and floured 10" cake pan. Bake at 350° for 50-70 minutes, or until cake tester comes out clean. Cool on rack 20 minutes, then remove from pan and cool completely.

Icing:

⅓ cup Crushed pineapple, drained
¼ cup Margarine, softened
3 cups Sifted icing sugar
3 tablespoons pineapple juice

Drain reserved pineapple well. Whip margarine, icing sugar and pineapple juice together until smooth. Fold in pineapple. Spread on top and side of cake.

Batman Cake

1 box light brown sugar
½ cup sugar
4 eggs, beaten
2 sticks melted margarine
1 tablespoon Vanilla
2 cups self-rising flour
1 cup chopped Renfroe pecans

Mix all ingredients well. Grease and flour 9"x13" pan. Bake at 350° for 20 minutes. Remove pan and shake cake or rap on counter so it will fall. Return to oven and bake another 20 minutes. Cool. Cover with confectioner's sugar then cut into small squares.

Best Ever Apple Cake

1½ cups chopped Renfroe pecans
½ cup butter, melted
2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
2½ Granny Smith apple (about 4 large), peeled and cut into ¼" thick wedges
cream cheese frosting

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Stir together butter, sugar eggs, and vanilla extract in a large bowl until blended. Combine flour, cinnamon, baking soda, and salt and stir into the butter mixture until blended. Stir in apples and 1 cup of the pecans. Batter with be very thick similar to cookie dough. Spread batter into a lightly greased 13"x9" pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan or on a wire rack for about 45 minutes. Spread with Cream Cheese Frosting and sprinkle with remaining pecans.

Blackberry Wine Cake

Cake:

1 box (18oz) white cake mix
3 oz. blackberry gelatin
4 eggs
1½ cup vegetable oil
1 cup blackberry wine
1½ cup Renfroe pecans, chopped

Combine cake mix and gelatin; add eggs, oil and wine. Beat with electric mixer on low speed until moistened. Beat on medium speed for two minutes, scraping sides of bowl frequently. Sprinkle bottom of greased and floured bundt pan with Pecans; pour batter on top, Bake at 350° for 45 to 50 minutes.

Test with straw or toothpick for doneness. When done, remove from oven and allow cake to cool in pan 20-25 minutes. Turn cake out of pan to finish cooling. When thoroughly cool, drizzle as much of the glaze as desired over the top of cake.

Glaze:

1 cup powdered sugar
¼ cup butter or margarine
¼ cup blackberry wine

Combine ingredients. Bring to a boil; remove from heat; allow to cool and pour over cooled cake.

Carrot Cake

4 eggs
1½ cups sugar
1½ cups veg. oil
3¼ cups whole wheat flour
2 teaspoons baking powder
2 teaspoons soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup crushed pineapple, drained
2 cups finely grated carrots
1 cup chopped Renfroe pecans
1 cup chopped dates

Grease 10" angel cake tube pan and line bottom with wax paper. Beat eggs in large bowl. Gradually beat in sugar. Stir in oil. Combine 3 cups whole wheat flour with baking powder, soda, salt, and cinnamon on wax paper. Stir into egg mixture. Add drained pineapple and carrots - mix well. Toss pecans and dates with remaining ¼ cup whole wheat flour - stir into batter. Turn into prepared pan.

Bake in 350° oven for 75 minutes or until top of cake springs back. Cool on wire rack about 15 minutes. Remove from pan and peel off wax paper. Cool completely before cutting.

Apple Cheesecake

1 cup graham cracker crumbs
1 cup sugar
1 teaspoon cinnamon, divided
3 tablespoons margarine, melted
16 oz cream cheese, softened
2 eggs
½ teaspoon vanilla extract
4 cups apple slices, thinly sliced & peeled
½ cup Renfroe pecans; chopped

Preheat oven to 350°. Combine crumbs, 3 tablespoons sugar, ½ teaspoon cinnamon and margarine in small bowl; mix well. Press onto bottom and up sides of 9" pie plate. Bake crust 10 minutes. Beat together cream cheese and ½ cup sugar in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Blend in vanilla; pour into crust.

Combine remaining sugar and remaining ½ teaspoon cinnamon in large bowl. Add apples; toss gently to coat. Spoon apple mixture over cream cheese mixture. Sprinkle with pecans. Bake 70 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.

Caramel Banana Cheesecake

¾ cup Renfroe pecans, toasted
2 tablespoons butter
¼ cup packed light brown sugar
2 medium bananas, thinly sliced
2 teaspoons dark rum
2 (8 oz) cream cheese, softened
1½ cups sugar
3 large eggs, room temp, slightly beaten
1 tablespoon heavy cream
1 teaspoon vanilla extract

Preheat oven to 325°. Place pecans on baking sheet; toast in oven for 8 minutes. Check frequently to avoid burning; set aside. Melt 1 tablespoon of butter in non-stick skillet over medium heat. Stir in brown sugar; cook, stirring frequently, until melted, about 6 minutes. Add bananas; cook until bananas are caramelized and soft enough to mash with back of spoon. Remove from heat; set aside.

Stir in rum, combine cream cheese and 1 cup of sugar in large bowl of electric mixer. Beat until completely blended. Add sour cream, eggs, vanilla and heavy cream, add caramelized banana mixture; beat until incorporated. Combine tablespoon of butter, ½ cup sugar and pecans in food processor fitted with metal blade. Process until finely ground; press on bottom of ungreased 8" springform pan. Pack down firmly using palm of hand. Pour filling mixture over crust. Place pan inside larger pan and put on oven rack. Add water to depth of 2".

Bake until firm to touch, about 1½ hours. Remove from oven; let sit on wire rack 1 hour. Refrigerate, covered, at least 3 hours or overnight before serving.

Chocolate Caramel Pecan Cheesecake

Base:

2 cups vanilla wafer crumbs
6 tablespoons Margarine, melted

Combine crumbs and margarine; press onto bottom of 9" springform pan. Bake at 350° for 10 minutes.

Body:

1 (14 oz) bag caramels
1 (5 oz) can evaporated milk
1 cup Renfroe pecans, chopped & toasted
2 pk (8 oz) cream cheese, soften
½ cup sugar
1 teaspoon vanilla
2 eggs
½ cup semi-sweet chocolate pieces

In a 1½ quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350° for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and additional finely chopped pecans, if desired.

Maple Pecan Pumpkin Cheesecake

1¾ cups pecan shortbread cookie crumbs
4 tablespoons melted butter
½ cup plus ½ cup chopped Renfroe pecans
24 oz cream cheese
1¼ cups plus ¼ cup firmly packed brown sugar
16 oz can solid pack pumpkin
2 large eggs
⅔ cup evaporated milk
2 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon plus ¼ teaspoon maple flavoring
2 tablespoons butter

Preheat oven to 350°. Combine cookie crumbs and melted butter. Press over bottom of 9" springform pan and up 1" of the sides. Sprinkle with ½ cup pecans. Bake in preheated oven 6-8 minutes. Do not let brown. Remove and cool.

Beat cream cheese and 1¼ cup brown sugar till creamy. Add next 6 ingredients. Pour over crust, bake for 55 mins or till edges are set. Remove from oven. Combine ½ cup pecans, ¼ cup brown sugar, butter and maple flavoring. Sprinkle over top of cheesecake. Return to oven for 8-10 minutes or till bubbly. Refrigerate overnight.

Praline Cheesecake

Crust:

1½ cups graham cracker crumbs
1⁄3 cup sugar
½ cup chopped Renfroe pecans
6 Tbsp butter or oleo melted

Combine above ingredients. Mix well. Press onto sides and bottom of 9" or 10" spring-form pan. Bake at 350° for 5 minutes.

Filling:

3 (8 oz) packages cream cheese, softened
1 cup firmly packed light brown sugar
1 (5.3 oz) can evaporated milk
2 tablespoon flour
3 eggs
1½ tsp vanilla

Beat cream cheese until light and fluffy. Add milk, sugar and flour, mixing well. Add eggs one at a time and beat well after each addition. Stir in vanilla and pour into prepared crust. Bake 350° for 55-60 minutes.

Let cheesecake cool 30 minutes. Loosen and remove sides of spring-form pan. Let stand until completely cooled. Cover and keep refrigerated until ready to use. Before serving, place Pecans halves over top of cake. Mix and pour warm glaze over top of cake.

Glaze:

Melt 4 Tbsp butter or oleo then add:
6 tablespoons light brown sugar
½ cup light corn syrup
½ cup dark corn syrup
1 Tbsp cornstarch
1 tsp vanilla

Pumpkin Cheesecake

3 packages (8 oz each) cream cheese
1 can (15 oz) pumpkin puree (*see note)
⅓ cup granular sugar substitute
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground ginger
3 eggs, at room temperature
Mint sprigs
3 Tbsp chopped Renfroe pecans, toasted

Heat oven to 325°. Spray an 8 x 3 inch-deep cake pan with vegetable cooking spray. Line bottom with a round of parchment or wax paper; spray paper; set aside.

In a large bowl, with an electric mixer on medium, beat cream cheese until smooth. Add pumpkin puree, sugar substitute, vanilla, cinnamon and ginger; beat until smooth. Beat in eggs one at a time, just until combined.

Pour batter into prepared pan. Place cake pan in a deep roasting pan and carefully pour in enough boiling water in roasting pan to reach halfway up sides of cake pan. Bake 42 to 45 minutes, until cake is just set in center. Turn off oven, open door and let stand in oven 15 minutes. Remove cake pan from water bath and transfer to a wire rack; cool completely. Run a knife around edge of cake, cover and refrigerate until chilled (four hours or overnight).

To remove cake from pan, dip bottom of pan into hot water for just a few seconds to loosen. Place serving platter over top and invert. Remove pan and peel off paper. Garnish with mint and pecans.

* Note: Use pure pumpkin puree, not pumpkin pie mix, which is sweetened with sugar.

Pumpkin Swirl Cheesecake

Crust:

2 cups finely crushed ginger snap cookies
½ cup finely chopped Renfroe pecans
6 tablespoons butter or margarine melted

Mix ginger snap crumbs, pecans and butter; press onto bottom and 2" up side of a 9"in springform pan.

Filling:

24 oz cream cheese, softened
1 cup sugar, divided
1 tsp vanilla
3 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 dash ground cloves

Beat cream cheese, ¾ cup sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1½ cups of the plain batter. Stir remaining ¼ cup sugar, pumpkin and spices into remaining batter. Spoon ½ of the pumpkin batter over crust; top with spoonfuls of ½ of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect. Bake at 325° for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300° for 55 minutes if using a dark nonstick springform pan). Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight.

Cherry Crunch

½ cup butter or margarine
1 (18½ oz) dry yellow cake mix
2 (20 oz) cans cherry pie filling
½ cup chopped Renfroe pecans

Cut butter into cake mix. Reserve one cup of this mixture and press the remainder lightly into a 9"x13" ungreased pan, forming ½ inch edge along sides of pan. Spread cherry pie filling over cake mixture to within ⅓" of edge of pan.

Blend Pecans into reserved mixture and sprinkle over top. Bake 45 min. at 350°. Serves 10-12. Delicious served warm with vanilla ice cream on top.

Cherry Chocolate Pecan Cake

Cake:

2½ cups chocolate cake mix (1 packaged mix)
1 teaspoon cinnamon
¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 (21 oz) can cherry pie filling, pulse in processor to coarsely chop cherries
1 cup milk chocolate chips
1 cup Renfroe pecans, chopped (¼ cup reserved for cake pan)

Preheat oven to 350°. Heavily spray bundt pan with non-stick spray, or oil and dust with flour. Evenly distribute ¼ cup of the pecans in bottom of pan. Combine cake mix and cinnamon in mixer bowl. Add oil, eggs, vanilla and chopped cherry pie filling; mix well. Stir in chocolate chips and pecans.

Pour into bundt pan and bake for 1 hour. Cool cake in pan for 10 minutes. Carefully remove cake from pan and cool completely. If desired, sift powdered sugar on top before serving or make glaze.

Glaze:

2 tablespoon unsweetened cocoa
1 tablespoon butter
1 tablespoon corn syrup
1 cup powdered sugar
1½ tablespoons water

Combine all ingredients. Boil on low heat 2 minutes. Lightly stick cool cake with fork and slowly pour over cake.

Chocolate Amaretto Cake

Cake:

1 cup chopped Renfroe pecans
1 fudge chocolate cake mix
4 eggs
½ cup water
½ cup oil
½ cup Amaretto

Oil and flour bundt pan. Preheat oven to 325°. Mix all ingredients except Pecans. Pour ½ mixture into pan. Sprinkle Pecans in a circle in bundt pan. Pour remainder of batter over Pecans. Bake for 40 minutes or until toothpick inserted into cake comes out clean. While cake is baking, start glaze.

Glaze:

1 cup sugar
1 stick butter
¼ cup water
¼ cup rum

Melt butter in small pan. Add water and sugar. Simmer over low heat. When cake is done, add rum to glaze. Pour glaze over cake while it is still in pan. Cool 15 minutes. Remove cake from pan and cool.

Chocolate Trifle

1 (18.25 oz.) Duncan Hines Devils Food cake mix
½ bottle Kahlua
1 instant chocolate pudding mix
1 large tub cool whip or 1 pint whipping cream (whipped)
1 cup medium sized chopped Renfroe pecans

Bake cake as per directions in 9"x11" pan. Cut into bite size pieces. Layer half of cake in trifle bowl. Pour ¼ bottle of Kahlua over the cut-up cake.

Make instant pudding according to directions. Pour half over cake mixture. Cover with ½ of the whipped cream and ½ cup Pecans. *Repeat the layering process.

Hot Fudge Pudding Cake

1 cup buttermilk baking mixture (Bisquick)
1 cup granulated sugar
⅓ cup & 3 tablespoon cocoa
½ cup milk
1 cup finely chopped Renfroe pecans
1 teaspoon vanilla
1 ⅓ cup hot tap water
Garnish: powdered sugar

Heat oven 350°. Grease 8" baking dish. Mix Bisquick, ½ cup sugar, 3 tablespoons cocoa and Pecans. Stir in milk and vanilla until blended. Pour this mixture into greased pan. Sprinkle mixture of ⅓ cup cocoa and ½ cup sugar evenly over mixture.

Pour hot tap water over mixture (do not stir). Bake 40 minutes. Dust lightly with powdered sugar. Spoon into dessert bowl while hot.

Mississippi Mud Cake

Cake:

2 sticks butter
½ cup cocoa
2 cups sugar
4 eggs, slightly beaten
½ cup plain flour
Pinch of salt
1½ cup chopped Renfroe pecans
1 teaspoon vanilla
Miniature marshmallows

Melt butter & cocoa together; remove from heat, stir in sugar and beaten eggs; mix well. Add flour, salt, Pecans and vanilla. Mix well. Pour batter into greased 9x13 pan and bake at 350° for approximately 40 minutes. Be careful not to over-bake. Sprinkle marshmallows on top of warm cake. Cover with chocolate frosting.

Frosting:

1 box powdered sugar
¼ cup milk
¼ cup cold brewed coffee
⅓ cup cocoa
1 teaspoon vanilla
½ stick butter

Combine all above ingredients and pour over hot cake.

Texas Cake

Cake:

2 cups flour
2 cups sugar
½ cup shortening
½ cup butter or margarine
4 tablespoon cocoa
½ cup water
½ cup buttermilk
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla

Sift the flour, sugar, salt, baking powder and the cinnamon. In a saucepan,combine the shortening, water and the cocoa slowly bringing the ingredients to a boil. Remove the ingredients from the heat and add the eggs, the buttermilk, and the vanilla stirring until they are well combined. Pour the mixture into the dry ingredients and combine them. Flour and grease a nine-to-thirteen inch cake pan. Evenly coat the greased cake pan with the cake ingredients. Bake at 350° for 35 minutes.

Frosting:

½ cup butter or margarine
4 tablespoon cocoa
6 tablespoonmilk
3½ cups of powdered sugar
1 teaspoon vanilla
½ cups Renfroe pecans

In a medium saucepan combine the butter, cocoa and the milk slowly bringing the ingredients to a boil. Remove from heat. Add the powdered sugar mixing well. Stir in the vanilla and add the pecans. Frost the cake while it is still hot for a fudge texture.

Thirty Minute Chocolate Cake

Cake:

2 cups all purpose flour
2 cups sugar
¼ teaspoon salt
2 sticks margarine or butter
4 tablespoons cocoa
1 cup water
½ cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla

Preheat even to 400°. In a large bowl, mix flour sugar and salt. Melt margarine, cocoa and water together and add to flour mixture. Add remaining ingredients and mix well. Pour into an llxl4 pyrex dish. Bake 20 minutes in preheated oven. Do not over-bake.

Icing:

1 stick butter
4 tablespoons cocoa
6 tablespoons of milk
1 box confectioner's sugar
1 teaspoon vanilla
1 cup chopped Renfroe pecans

In a medium saucepan combine the butter, cocoa and the milk slowly bringing the ingredients to a boil. Remove from heat. Add the powdered sugar mixing well. Stir in the vanilla and add the pecans. Frost the cake while it is still hot for a fudge texture.

Coca-Cola Double Fudge Cake

Cake:

1 cup Coca-cola
½ cup oil
1 stick margarine or butter
3 tablespoons cocoa
2 cups sugar
2 cups flour
½ teaspoon salt
2 eggs
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla (or extract)

In a deep pan, bring cola, oil, margarine and cocoa to a boil. Mix sugar, flour and salt. Pour into the boiling liquid and beat well. Add eggs, buttermilk, soda and vanilla. Beat well. Pour into a greased and floured sheet cake pan and bake at 350° for 20-25 minutes.

Frosting:

¼ pound margarine
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla
1 cup Renfroe pecans chopped
1 lb confectioners sugar

In a saucepan, combine butter, cocoa and milk and heat until the butter melts. Beat in the remaining ingredients and spread on the hot cake. Cool and cut.

Hungarian Sour Cream Coffee Cake

Blend Together:

1 cup sugar
1 stick butter, room temperature
3 large eggs
1 cup (8 oz) sour cream

Add to the above mixture:

1 tablespoon Bourbon or 1 teaspoon vanilla flavoring
2 cups regular flour
1 teaspoon baking soda

Topping:

⅔ cup chopped Renfroe pecans
⅔ cup light brown sugar

Pre-heat oven to 350°. Grease and flour 9" or 10" tube pan. Pour into greased and floured tube pan. Sprinkle topping over top, then twirl it in with a fork. Bake 50 minutes. Test with a toothpick for doneness. Cool on a rack out of pan. This is a tender cake; handle gently.

Pecan Coffee Cake

1 package (18.25 oz) yellow cake mix
1 package (3.4 oz) instant vanilla pudding mix (or 1 package yellow cake mix with pudding)
4 eggs
1 cup (8 oz) sour cream
⅓ cup vegetable oil
2 teaspoons vanilla extract
⅔ cups chopped Renfroe pecans
⅓ cup sugar
2 teaspoons cinnamon
½ cup powdered sugar
2 tablespoons orange juice

In a mixing bowl, combine the first six ingredients. Beat on medium speed for two minutes. Pour into a greased 9x13" pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through with a knife to swirl. Bake at 350° for 35 minutes or until a toothpick inserted comes out clean. In a small bowl, combine powdered sugar and orange juice until smooth. Drizzle over warm cake.

Pecan Skillet Coffee Cake

1 package (18.25 oz) yellow cake mix
1 package (3.4 oz) instant vanilla pudding mix (or 1 package yellow cake mix with pudding)
4 eggs
1 cup (8 oz) sour cream
⅓ cup vegetable oil
2 teaspoons vanilla extract
⅔ cups chopped Renfroe pecans
⅓ cup sugar
2 teaspoons cinnamon
½ cup powdered sugar
2 tablespoons orange juice

In a mixing bowl, combine the first six ingredients. Beat on medium speed for two minutes. Pour into a greased 9x13" pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through with a knife to swirl. Bake at 350° for 35 minutes or until a toothpick inserted comes out clean. In a small bowl, combine powdered sugar and orange juice until smooth. Drizzle over warm cake.

Sensational Cinnamon Coffee Cake

Cake:

¼ cup margarine
¾ cup sugar
1 egg, slightly beaten
1½ cup flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Topping:

1 cup brown sugar
3 tablespoons flour
2 teaspoons cinnamon
4 tablespoons margarine
½ cup Renfroe pecans, finely chopped

Preheat oven to 350°. Spray a 9" x 9" pan with nonstick cooking spray. In a medium bown, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan. To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts. Bake at 350° for 30 minutes.

Eggless Spice Cake

Spice Cake:

1½ sticks butter
1½ cups sugar
3 cups sifted cake flour
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1½ cups buttermilk, at room temperature
1½ teaspoons baking soda
1½ cups chopped Renfroe pecans
1½ cups raisins

Grease a 9"x13" pan. Preheat oven to 350°. Cream butter and sugar together. Sift flour with spices. Add soda and dissolve in buttermilk. (Do not do this too early as the buttermilk expands.) Alternately add the buttermilk mixture and flour mixture to creamed butter, mixing well as you go. Add pecans and raisins. Bake at 350° for 25 minutes. Serve with Penuche Frosting.

Penuche Frosting:

1 cup brown sugar
¼ cup milk
3 tablespoons shortening
1 tablespoon butter
¼ teaspoon salt
1½ cups powdered sugar, sifted
1 teaspoon vanilla

Combine brown sugar, milk, shortening, butter and salt in saucepan and cook for 3 minutes. Cool mixture and add powdered sugar and vanilla. Frost cake immediately.

Fued Cake

6 large eggs
1½ cup sugar
2½ Tbsp flour
½ tsp baking powder
3½ cups Renfroe pecan meal

Preheat oven to 350°. Beat egg yolks together then gradually add the sugar. Add flour and baking powder and mix well. Stir in the pecan meal. (Mixture will be very stiff) Beat egg whites until stiff and fold into the pecan mixture until well blended. Pour into 3 greased and floured 8 inch pans and bake in preheated oven for 30 minutes. Let cool and frost with whipped cream.

Fig Cake

1½ cups sugar
2 cups self rising flour
1 tsp nutmeg
1 tsp cinnamon
½ tsp allspice
1 cup oil
3 eggs
1 cup buttermilk
1 Tbsp vanilla
1 cup fig preserves
½ cup Renfroe pecans, chopped

Combine dry ingredients in a large mixing bowl. Beat in oil and then the eggs. Add buttermilk and vanilla then stir in the preserves and pecans. Pour batter into a greased and floured 10 inch tube pan and bake at 350° for 1 hour and 15 minutes. Let cool for 10 minutes before removing from the pan.

Florida Orange Cake

Cake:

1 cup chopped dates
1 cup chopped Renfroe pecans
1 cup margarine or butter
2 cup sugar
4 eggs, separated
4 cups sifted flour
1½ cups buttermilk with 1 teaspoon soda
2 tablespoons grated orange peel

Dredge nuts and dates in a small amount of flour. Cream butter and sugar; add egg yolks. Add flour alternately with milk-soda mixture. Fold in dates, nuts and orange peel; fold in stiffly beaten egg whites. Bake in a large greased angel food cake pan for 1½ hours at 300°. Makes 16 servings.

Topping:

2 cups sugar
1 cup fresh orange juice
2 tablespoons grated orange peel

Mix before starting cake; stir occasionally while mixing cake so sugar will dissolve. After cake is removed from oven, while warm, puncture with ice pick and pour topping into holes. Let stand in pan until topping soaks in and cools. Turn out on wax paper; then turn top side up.

Fruit Cake

In a large bowl mix together:

1 lb. chopped candied cherries
1 lb. chopped candied pineapple
4 cups Renfroe pecans, chopped

Sift 2 cups self-rising flour over above mixture.

In another bowl, mix together:

2 sticks butter (room temp)
1 cup sugar
4 eggs (room temp)
1 tablespoon vanilla flavoring
1 tablespoon lemon flavoring

Preheat oven 300°. Pour second mixture over first mixture. Mix well (very thick batter) and pack into a well-greased and floured tube pan. Bake 2 hours at 300°.

Ginny K's Bayou City Cake

Cake:

1 pkg devil's food cake
1 small pkg chocolate instant pudding mix
1 (15 oz) can fruit cocktail mix
4 large eggs
¼ cup vegetable oil
½ cup light brown sugar
1½ cup finely chopped Renfroe pecans

Mix all ingredients except ½ cup of pecans thoroughly. Batter will be thick. Spread batter in a 9"x12" greased and floured pan. Mix together ½ cup light brown sugar and the remaining ½ cup of pecans then sprinkle over the panned batter. Bake at 350° for 40 to 45 minutes or until the cake is firm in the center.

Glaze:

1 stick butter
½ cup white granulated sugar
2 Tbsp cocoa powder
½ cup milk
1 cup coarsely chopped Renfroe pecans

In a small saucepan, bring butter, sugar, cocoa powder, and milk to a boil. Remove from heat and add the pecans. Let the cake cool for 10 minutes then spoon the warm glaze over the cake. Serve warm or at room temperature.

Gooey Cake

First Layer:

1 box yellow cake mix
1 stick melted butter or oleo
½ cup chopped Renfroe pecans
2 eggs

Mix well. Spread in bottom of 9x13-inch greased pan.

Second Layer:

1 box powdered sugar
2 eggs
1 (8 oz) package softened cream cheese

Pre-heat oven 350° Mix well and pour over first layer. Bake 30-35 minutes. Sprinkle with 2 tablespoons powdered sugar.

Heavenly Hash Cake

Cake:

2 sticks butter
4 tablespoons cocoa
2 cups sugar
4 eggs
2 cups Renfroe pecans, chopped
2 tablespoons vanilla
1½ cups self-rising flour

Melt butter. Add cocoa and mix well. Add rest of ingredients in order given. Stir, do not beat. Pour into greased and floured 13x9 inch pan. Bake at 350° for 25-35 minutes. Do not remove from pan when done.

Icing:

1 bag marshmallows, cut in half, not jet-puffed or miniature
1 box powdered sugar
4 tablespoons cocoa
4 tablespoons butter, melted
½ cup evaporated milk or water

Cut marshmallows and have ready before the cake is done. As soon as you remove cake from the oven, place marshmallows, cut side down, on top, cramming them as close together as possible. The marshmallows will begin to melt from the heat of the cake. Now combine the icing ingredients together and beat until smooth. Pour over top of the marshmallows. Let set before cutting into squares.

Hummingbird Cake

Cake:

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
¾ cup vegetable oil
1½ teaspoon vanilla extract
1 (8 oz) can crushed pineapple, undrained
1 cup chopped Renfroe pecans
1¾ cup mashed bananas

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into three greased and floured 9" round cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.

Frosting:

½ cup butter, softened
1 (8 oz) package cream cheese, softened
1 (16 oz) package powdered sugar, sifted
1 teaspoon vanilla extract
½ cup chopped Renfroe pecans

Cream butter and cream cheese. Gradually add powdered sugar, beat until sugar is light and fluffy. Stir in vanilla. Stir in ½ cup pecans or sprinkle them on top and sides of cake after frosting.

Imperial Pan Cake

1 cup flour
2 eggs
½ cup milk
2 tablespoons sugar
5 tablespoons butter
½ cup raisins
½ cup Renfroe pecans, sliced
½ cup powdered sugar

Combine the flour, eggs, milk and sugar. Mix well with a whip. Heat skillet, add 2 tablespoon butter, mix and cook slowly until golden brown on both sides. Cut into bite-sized pieces, add raisins, Pecans, powdered sugar and 3 tablespoon butter. Glaze on low heat for a few minutes. Serve topped with fresh fruit compote (peaches, bananas, blueberries, etc.)

Lane Cake

Cake:

1 cup butter
2 cups sugar
3¼ cups cake flour (sift before measuring, sift again with baking powder and salt)
8 egg whites
1 cup milk
1 teaspoon vanilla
3½ teaspoons baking powder
¾ teaspoon salt

Preheat oven to 375° Line 4 buttered 9" cake pans with waxed paper. Beat egg whites until stiff and set aside. Beat butter until fluffy. Add sugar gradually, beating well after each addition. Add vanilla and continue beating until like whipped cream. Add dry ingredients alternating with milk, blending until smooth. Gently fold in egg whites. Pour batter into prepared pans and bake 15-20 minutes. Let cake cool before removing from pans.

Filling:

1 cup butter (room temperature)
2 cups sugar
¼ teaspoon salt
8 egg yolks
½ cup brandy or bourbon whiskey
1 cup chopped Renfroe pecans
1 cup seedless raisins
1 cup coconut

Cream butter. Add sugar and egg yolks, beating well. Cook over very low heat until thick, stirring constantly. Cool. Add fruit and nuts. Spread filling between cooled layers and on top of cake.

Pineapple Pecan Cake

Cake:

2 cups self rising flour
2 eggs
2 cups sugar
2 cups Renfroe pecans, chopped
1 (20oz) can crushed pineapple

Mix all ingredients well and pour into a lightly greased 9x13 inch pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool completely before frosting.

Frosting:

1 stick butter, softened
1 (8oz) pkg cream cheese, softened
1 tsp vanilla
1½ cups confrectioners sugar

Blend together and spread on cooled cake. Decorate top of cake with pecan pieces.

Pumpkin Pie Cake

2 cans (8 oz) pumpkin
1 can (13 oz) evaporated milk (skim is ok)
3 eggs, beaten (egg beaters ok)
1¼ cups sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves

Pre-heat oven to 350°. Mix above ingredients and pour into a 9xl3 greased pan.

Mix together and pour over pumpkin mixture:

1 box yellow cake mix
1 stick margarine, room temperature

Add:

1 cup chopped Renfroe pecans

Pour pecans over top of cake mixture. Bake at 350° for 50-60 minutes.

Punch Bowl Cake

1 box butter cake mix
1 (15 oz) can crushed pineapple
1 (15 oz) can cherry pie filling
1 large box instant vanilla pudding
1 (16 oz) container whip topping, thawed
1 cup chopped Renfroe pecans

Bake cake according to instructions on box. Divide into three parts. Crumble first part in bottom of punch bowl. Pour prepared vanilla pudding over it. Crumble second part of cake on top of pudding, and then add pineapple over it. Crumble third part of cake, and then pour pie filling over that. Then spread topping on top. Shake nuts on top. Chill until ready to serve.

Sock-It-To-Me Cake

1 pkg. butter cake mix
½ cup chopped Renfroe pecans
½ cup sugar
2 tablespoons brown sugar
¾ cup pure vegetable oil
2 teaspoon cinnamon
4 eggs
8 oz. sour cream
3 tablespoons milk, orange juice or lemon juice
1 cup confectioners sugar

Mix cake mix, sugar and oil. Mix in eggs, one at a time. Add sour cream and mix well. Stir in pecans. Pour half of the batter into greased tube pan. Sprinkle brown sugar and cinnamon over batter. Add remaining batter. Bake in a 350° oven for 60-65 minutes until cake tests done. Cool and glaze with mixture of confectioners sugar and milk, orange juice or lemon juice.

Sweet Potato Pound Cake

Cake:

1 cup butter
2 cups sugar
1½ cups mashed cooked sweet potatoes
4 eggs
3 cups flour
¼ teaspoon soda
½ teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
½ cup chopped Renfroe pecans
½ cup flaked coconut

Cream butter and sugar; add sweet potatoes and beat until light and fluffy. Add eggs one at a time beating well after each. Combine dry ingredients and stir into creamed mixture; add vanilla, nuts and coconut. Pour mixture into greased 10" tube pan and bake at 350° for 1 hour 15 minutes or until cake tests done. Spread with icing while warm.

Icing:

One (1 lb) box confectioner's sugar
Grated rind of one orange
Grated rind of one lemon
Juice of one lemon
Juice of one orange

Combine all ingredients, slowly adding enough orange juice to make spreading consistency.

Sweet Potato Surprise Cake

Vegetable cooking spray
3 medium-size (1 lb) sweet potatoes
1 stick (½ cup) butter, softened
½ cup firmly packed brown sugar
1 (8 oz) package cream cheese, softened
1 box (2-layer size) Duncan Hines yellow cake mix
4 large eggs
½ cup granulated sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
½ cup vegetable oil
½ cup water
⅓ cup shredded coconut
½ cup pecans, chopped

Coat a Bundt pan with vegetable cooking spray. Preheat oven to 350°. Boil the sweet potatoes until soft. Drain, peel and mash. You should have about 1½-1¾ cups sweet potatoes. Beat the sweet potatoes with the butter, brown sugar and cream cheese. Add the dry cake mix, eggs, granulated sugar, vanilla, cinnamon, oil and water. Beat until smooth. Stir in the coconut and pecans. Pour the batter into the prepared Bundt pan. Bake for 35 minutes. Reduce the oven temperature to 300°. Cover the pan with aluminum foil and bake for 40 minutes more or until the cake is set and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert onto a serving plate and let cool completely. Prepare the Icing and spread over the cooled cake.

Three Layer Cake

Cake:

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
¾ cup vegetable oil
1½ teaspoons vanilla extract
1 (8 oz) can crushed pineapple, undrained
1¾ cups mashed ripe bananas
1½ cups chopped Renfroe pecans, divided

Stir together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup pecans. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350° for 23-28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans on wire racks, and cool completely on wire racks. Stir remaining ½ cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.

Cream Cheese Frosting:

½ cup butter or margarine, softened
1 (8 oz) package cream cheese, softened
1 (16 oz) package powdered sugar
1 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.

Vanilla Wafer Cake

2 sticks margarine
2 cups sugar
6 whole eggs
1 (12 oz box) vanilla wafers
½ cup milk
1 (7 oz pkg) flaked coconut
1 cup chopped pecans

Cream margarine & sugar. Add eggs, one at a time & beat after each. Crush the vanilla wafers & add alternately with the milk. Add coconut & chopped pecans. Bake in a greased & floured tube pan at 325° for 1 hour & 15 minutes.

Chewie Oatmeal Pecan Cookies

2 sticks butter, softened
½ tsp salt
½ cup milk
1¾ cups all purpose flour
1 Tbsp baking powder
4 cups old fashioned oats
2 cups brown sugar, packed
2 tsp vanilla
2 cups Renfroe pecan pieces

Set oven rack to top position and preheat the oven to 375°. Beat the butter, sugar, salt, vanilla, and milk until well combined. Mix flour, baking powder, and oats then add this to the butter mixture and stir until thoroughly blended. Add the pecans and mix well. On ungreased baking sheets, drop batter in heaping Tbsp leaving at least 2 inches between each drop. Flatten the drops with wet hands and then bake for about 12 minutes or until edges of cookies are brown. Remove cookies immediately from sheets and cool on a rack. Yeilds 4 dozen cookies.

Christmas Rocks

1 cup butter
1 cup sugar
6 eggs
3 cups flour
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 tsp cloves
2 quarts Renfroe pecans, chopped
1 lb crystallized pineapple
1 lb candied cherries
1 cup whiskey

Cream butter and sugar thoroughly then add eggs one at a time, beating smooth after each addition. Sift flour and spices together then add them gradually while beating well. Roll pecans, pineapple, and cherries in just enough flour to coat them and add them to the mixture. Add the whiskey then drop onto greased cookie sheet with a tsp. Bake for 18 minutes at 350°.

Flake & Bran Cookies

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
1 tsp baking powder
⅛ tsp salt
½ tsp baking soda
3 cups corn flakes
1 cup quick oats, uncooked
1 cup shredded, dry coconut
1 cup Renfroe pecans, chopped
1 tsp vanilla

Preheat oven to 325°. Cream butter and sugars then add eggs one at a time, beating after each addition. Sift flour, baking powder, salt, and soda and add to creamed mixture. Stir in corn flakes, oats, coconut, pecans, and vanilla. Drop onto a greased cookie sheet Tbsp at a time. Bake until lightly browned, about 10-12 minutes.

Forgotten Cookies

2 egg whites
⅔ cup sugar
pinch of salt
1 tsp vanilla
1 (6oz) bag chocolate chips
1 cup Renfroe pecans, chopped

Preheat oven to 350°. Beat egg whites until stiff gradually adding sugar and salt. Add the pecans and chips. Drop onto cookie sheet with a tsp, place in oven and turn off the heat. Leave cookies in cooling oven until completly cooled or overnight.

Fruit Cake Cookies

1 cup butter, room temp
2 eggs
2¼ cups flour
1 tsp baking soda
½ tsp salt
1¼ cups light brown sugar
3 cups of Renfroe pecans, pieces
2 cups raisins (or dates)
½ cup glazed pineapple
½ cup candied cherries

Mix butter and sugar together thoroughly. Add soda, salt, and pecans. Then add one egg at a time and mix thoroughly. Mix all other ingredients in to batter well. Spoon onto cookie sheet and bake at 350° for approximately 15-20 minutes or until set.

Fudge Pecan Chewies

¼ cup butter
1 (14oz) can sweetened condensed milk
1 (12oz) pkg semi-sweet chocolate morsels
1 tsp vanilla
1 cup all purpose flour
½ cup Renfroe pecans, chopped
60 Renfroe pecan halves

Combine butter, sweetened condensed milk, and chocolate morsels in a heavy sauce pan. Cook over med-low heat, stirring constantly, until chocolate and butter are melted. Remove from heat and stir in vanilla, flour, and ½ cup chopped pecans. Use a tsp to drop onto an ungreased baking sheet then press pecan half into the center of each cookie. Bake at 350° for 7 minutes. Remove cookies to wire racks to cool. Yeilds 5 dozen.

Gum Drop Cookies

Cookies:

2 Tbsp water
4 eggs
2 cups brown sugar
2 cups flour
1 tsp cinnamon
1 cup gumdrops, fine cut
¾ cup Renfroe pecans, chopped fine

Beat eggs and water until fluffy then add sugar and mix well. Sift flour, salt, and cinnamon and stir in pecans and gumdrops. Add all ingredients together and pour into a wax paper lined 9x13 inch pan. Bake for 25 minutes at 350°. Frost while still warm.

Frosting:

4 Tbsp butter
2 cups confectioners sugar
grated rind of 1 orange
enough oranj juice for spreading consistency

Combine all ingredients being careful not to make it too thin.

Lemon Delights

Cookies:

1 cup butter, softened
1 egg yolk, save the white
1 tsp vanilla
1 cup sugar
3oz cream cheese, softened
3 Tbsp Realemon juice concentrate
2 ¼ cups flour
2 cups Renfroe pecans, chopped fine

Combine butter, sugar, cream cheese, egg yolk, lemon juice, vanila, and salt and mix until well blended. Beat in flour. Wrap dough in plastic wrap and chill for atleast 1 hour. Remove from refrigerator and shape dough into 1" balls. Whip egg whites lightly and dip balls in then role in pecans. Place 2" apart on an ungreased cookie sheet, press thumb into center of each cookie and fill with the lemon cheese filling. Bake at 375° for 10 minutes or unti filling is set. Store tightly covered in refrigerator.

Lemon Cheese Filling:

3oz cream cheese
1 egg yolk
1 Drop of yellow food coloring
¼ cup sugar
1 Tbsp lemon juice

Beat unti well blended and smooth.

Neiman Marcus Cookies

2 cups butter
4 cups flour
2 tsp baking soda
2 cups sugar
5 cups blended oatmeal (using a blender)
24 oz chocolate chips
2 cups brown sugar
1 tsp salt
1 (8oz) milk chocolate bar, grated
4 eggs
2 tsp baking powder
2 tsp vanilla
3 cups Renfroe pecans, chopped

Preheat oven to 375°. Cream the butter and both sugars. Add egg and vanilla then mix together with the flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, grated chocolate bar, and pecans then roll into balls. Place 2 inches apart on cookie sheet and bake for 10 minutes. Yeilds 112 cookies but can be cut in half to make less.

No Bake Cookies

1 can sweetened condensed milk
12oz chocolate chips
2 cups Renfroe pecans, chopped
1 small pkg miniature marshmallows
2 Tbsp crunchy peanut butter

Mix together milk and chocolate chips and melt over low heat. Fold in pecans and marshmallows then add peanut butter and mix by hand. Make Tbsp sized drops onto wax paper and refrigerate until set.

Oatmeal Cookies

2 sticks butter, room temp
2 cups sugar
2 eggs
1 tsp vanilla
1½ cups flour
1 tsp salt
1 tsp soda
3 cups oatmeat
1 cup Renfroe pecans, chopped (can sub raisins)

Mix all ingredients then chill in the refrigerator. Roll into small balls and flattern with a fork or palm of hand. Bake at 350° for 10 minutes.

One Bowl Chocolate Cookies

2 pkg (16 squares) semi-sweet baking chocolate, divided
¾ cup brown sugar, firmly packed
¼ cup butter
2 eggs
1 tsp vanilla
½ cup flour
¼ tsp baking powder
2 cups Renfroe pecans, chopped

Preheat oven to 350°. Coarsley chop 8 squares of chocolate and set aside. Microwave remaining 8 squares in a large microwavable bowl on high for 1-2 minutes and stir until chocolate is melted and smooth. Stir in the brown sugar, butter, eggs and vanilla. Then stir in the flour and baking powder. Stir in the reserved chopped chocolate and pecans then use a ¼ cup to drop onto a ungreased cookie sheet. Bake 12-13 minutes or until cookies are puffed and feel set to the touch. Cool on sheet for 1 minute and then tranfer to a wire rack. Yields 1½ dozen cookies.

Pecan Pie Cookies

Cookies:

1 Cup Packed Brown Sugar
¾ Cup Butter, softened
1 Egg
1 tsp Vanilla
2 Cup All-purpose Flour
1 tsp Baking Powder

Combine all cookie ingredients except flour and baking powder in a large bowl. Beat at medium speed until creamy. Reduce Speed to low and add flour and baking powder. Beat until well mixed. Shape dough into 1¼ inch balls and place 2 inches apart onto cookie sheets. Make indentation in each cookie with thumb and rotate thumb to hollow out slightly.

Filling:

2 Cups Renfroe Pecans, chopped
1 Cup Brown Sugar, packed
½ Cup Heavy Cream, whipped
1tsp Vanilla

Combine all filling ingredients in a small bowl and fill each cookie. Bake at 350 degrees for 12 minutes or until lightly browned. Let cool for 1 minute and remove from cookie sheets.

Praline Shortbread Cookies

1 cup butter
1½ cup flour
¾ cup brown sugar, packed
½ cup Renfroe pecans, ground

Cream butter and sugar and beat at medium speed until light and fluffy. Stir in flour and pecans. Dough will be stiff. Press onto bottom of greased and floured 15x10x1 inch pan. Score into 2 inch squares and bake 20 minutes at 325°. Break into wedges and serve.

Quick & Easy Cookies

2 cups Renfroe pecans, chopped
¾ cup light brown sugar
1 egg white (not beaten)

Preheat oven 325°. Combine ingredients and mix thoroughly. Drop from tsp on a well greased cookie sheet and press gently to hold shape. Bake for 15 minutes. Let cool for 5 minutes before removing them from the pan.

Sand Tarts

½ cup butter, room temp
2 Tbsp sugar
1 cup flour
1 tsp vanilla
1 cup Renfroe pecans, finely chopped

Cream butter and add the sugar and vanilla. Stir in flour and pecans and roll dough into small balls. Bake on a greased sheet at 325° for 25 minutes. Roll the hot cookies in powdered sugar. Yields 3 to 4 dozen cookies.

Whopper Cookies

1 cup butter
1¼ cups brown sugar
1 cup granulated sugar
3 eggs, beaten
1⅔ cups crunchy peanut butter
1 (18oz) box old fashioned oats
2 tsp baking soda
1 (12oz)pkg chocolate chips
1½ cup raisins
2 cups Renfroe pecans, chopped

Preheat oven to 350°. Melt butter. Combine both sugars, eggs, and peanut butter then blend with melted butter and mix until smooth. Combine oats, baking soda, chocolate chips, raisins, and pecans then use a large bowl and combine the two mixtures until well mixed. Add a small amount of water if the mixture seems too dry. Use heaping Tbsp to drop onto a greased cookie sheet and flatten slightly. Bake 12 minutes or until golden brown. Yeilds 5 to 6 dozen very large cookies.

Blueberry Pecan Cream Cheese Pie

2 unbaked deep-dish pie shells
1 cup Renfroe pecans, chopped
1 (8oz) pkg cream cheese, room temp
2 cups confectioner's sugar
1 (16oz) container cool whip
1 large can blueberry pie filling

Preheat oven to 325 °. Put ½ of the pecans in each pie shell. Bake pie shells until lightly browned. Mix cream cheese & confectioner's sugar with an electric mixer until smooth. Pour into cooled pie shells. Add a layer of Cool Whip then a layer of blueberry pie filling. Top with another layer of Cool Whip. Let chill for 1 hour before serving.

Bobby's Low Fat Nutty Buddy Pie

1 (8oz) pkg fate free cream cheese
1 can fat free sweetened condensed milk
1 (16oz) carton fat free whipped topping
1 sm jar fat free chocolate ice cream topping
1 sm jar fat free butterscotch ice cream topping
1 cup semi-sweet chocolate mini morsels, divided
1 cup butterscotch morsels, divided
1-2 cups Renfroe pecan pieces
2 reduced fat graham cracker pie crusts

Mix cream cheese, condensed milk, and whipped topping together with a mixer until smooth. Divide ½ jar of chocolate ice cream topping and ½ jar of butterscotch ice cream topping on top of each pie. Sprinkle pecans and morsels on top then drizzle more ice cream topping mixture over the morsels and pecans. Freeze for 4 hours or overnight before serving. Serve cold.

Brownie Pie

3 egg whites
Dash of salt
¾ cup sugar
¾ cup Oreo cookies
½ teaspoon vanilla
¾ cup chopped Renfroe pecans
½ pint sweetened whipped cream

Pre-heat oven to 325°. Beat egg whites and salt. Gradually add sugar, continuing to beat. Fold in Oreo crumbs and Pecans. Spread evenly in buttered pie pan. Bake for 30 minutes. Cool thoroughly and spread with whipped cream. Chill 3-4 hours before serving.

Buttermilk Pecan Pie

1 9" pie shell; unbaked
½ cup unsalted butter
2 cup granulated sugar
2 teaspoons vanilla
3 eggs
3 tablespoons all-purpose flour
¼ teaspoon sea salt
1 cup buttermilk
½ cup Renfroe pecan pieces

Preheat oven to 300°. In a large mixing bowl cream butter and sugar until light and fluffy, adding ½ cup sugar at a time. Blend in vanilla. Add eggs, one at a time. Combine flour and salt; add small amount at a time. Add buttermilk. Sprinkle pecans in bottom of pie crust; pour custard mix over the pecans. Bake in a preheated oven for 1 hour 30 minutes.

Cheesecake Pecan Pie

8 oz cream cheese, softened
1 egg
⅓ cup sugar
1 teaspoon vanilla
1 unbaked 9" pie shell
1½ cups Renfroe pecan halves
2 slightly beaten eggs
¼ cup sugar
⅔ cup light corn syrup
½ teaspoon vanilla

Combine cream cheese, egg, ⅓ cup sugar, and 1 teaspoon vanilla. Beat until light and fluffy. Spread over bottom of pie shell. Arrange pecans on the cream cheese mixture. Mix remaining eggs, sugar, corn syrup, and vanilla, stirring well. Carefully pour over the pecans. Bake at 375° for 40-45 minutes or until done.

Chocolate Chip Pecan Pie

2 eggs
1 cup sugar
½ cup all-purpose flour
½ cup unsalted butter, melted
1 cup chocolate chips
1 cup Renfroe pecans
1 tablespoon bourbon
1 teaspoon vanilla
9" unbaked pie shell
Whipped cream

Preheat oven to 350°. Beat eggs on high speed in small bowl or electric mixer until light and lemon colored. Gradually beat in sugar. Reduce speed to low. Add flour and cooled, melted butter. Mix thoroughly until combined. Stir in chocolate chips, chopped pecans and flavorings. Turn mixture into pie shell. Bake until golden brown, about 40 minutes. Serve warm with dollops of whipped cream.

Chocolate Pecan Pie

9" pie shell, unbaked
1½ cup sugar
3 tablespoons cocoa
¼ cup margarine, melted
¾ cups chopped Renfroe pecans
2 eggs, slightly beaten
⅛ tsp salt
1 teaspoon vanilla
1 (5.33 oz) can evaporated milk

Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with electric mixer for 2½ minutes. Add salt, milk and vanilla. Stir in Pecans. Pour into pie shell. Bake in pre-heated oven, 350°, for 35 to 45 minutes.

Cream Cheese Peanut Butter Pie

Crust:

1 cup vanilla or chocolate wafer cookie crumbs
½ cup finely chopped Renfroe pecans
6 tablespoons unsalted butter, melted
2 tablespoons sugar
½ teaspoon cinnamon

Mix all ingredients in 9" round pie pan. Press mixture firmly into bottom and up sides of pan. Freeze while preparing peanut butter filling.

Filling:

1¼ cups creamy peanut butter
8 oz cream cheese, room temp
1 cup powdered sugar
2 tablespoons unsalted butter, melted
1¼ cups whipping cream, chilled
1 tablespoon vanilla extract

Using electric mixer, beat peanut butter, cream cheese, ½ cup sugar and melted butter in large bowl. Using clean dry beaters, beat cream with remaining ½ cup sugar and vanilla in medium bowl until peaks form. Stir ¼ of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick). Spoon into prepared crust. Refrigerate until firm.

Glaze:

½ cup whipping cream
4 ounces semisweet chocolate -- finely ground

Bring cream to boil in heavy small saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Cool glaze slightly; pour over filling. Tilt pan, coating top completely. Refrigerate at least 1 hour. Can be prepared 1 day ahead.

Cream Cheese Pecan Pie

8 oz Cream Cheese, room temperature
1 egg
4 tablespoon sugar
1 teaspoon vanilla
¾ cup corn syrup
1 teaspoon additional vanilla
3 additional eggs
2 tablespoon additional sugar
1 9" pie pastry shell
½ cup Renfroe pecans, chopped

Blend cream cheese, egg, sugar and vanilla until smooth. In another bowl blend corn syrup, additional vanilla, eggs and sugar. Pour cream cheese mixture into pie shell. Cover with pecans. Pour corn syrup mixture over pecans. Place in a 375° oven for 35 minutes.

Crock Pot Pecan Pie

1 uncooked piecrust
3 eggs
1 cup sugar
⅔ cup dark Karo syrup
1 cup Renfroe pecan pieces
½ cup butter (or margarine), melted
1 tsp vanilla

Spray the crock pot with nonstick cooking spray. Place the uncooked piecrust in the crockpot and press up the edges about ½ inch up the side. In a medium mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the piecrust, cover, and cook on high for 2 to 3 hours.

Frozen Butterscotch Pie

Crust:

1 cup graham cracker crumbs
½ cup Renfroe pecans, finely chopped & toasted
½ cup butter, melted

Combine ingredients. Press firmly into 9" pie pan.

Filling:

2 cups heavy cream, divided
1 (12 oz) pkg butterscotch morsels or 2 cups
2 eggs
⅛ teaspoon nutmeg
⅔ cup toasted Renfroe pecans, chopped

In saucepan bring ½ cup heavy cream to boil. Transfer to blender, add morsels, cover and blend on high for 1 minute. Add eggs and nutmeg, cover and blend 1 minute more. Cool to room temperature.

In mixing bowl, whip remaining 1½ cups heavy cream until stiff. Fold in butterscotch mixture. Spoon half of filling into crust sprinkle with ⅓ cup pecans. Spoon more filling on top. Garnish with remaining pecans. Freeze until firm (about 4 hours).

General Jackson Pie

½ cup chocolate morsels
½ cup chopped Renfroe pecans
1 9" pie crust
¼ cup butter (melted)
1 cup sugar
3 eggs
¼ teaspoon salt
¾ cup light corn syrup
1 teaspoon vanilla

Preheat oven to 350°. Place chocolate and Pecans over uncooked pie crust. Mix next six ingredients together in mixer on low. Pour over the prepared uncooked pie crust. Bake 35-40 minutes. Do not overbake. Remove from oven while center still "jiggles."

Mom's Grand Champion Pecan Pie

3 eggs, slightly beaten
1 cup light Karo syrup
1 cup sugar
2 tablespoons melted butter or margarine
1 teaspoon vanilla flavoring
1 ½ cups chopped Renfroe pecans

Mix all ingredients. Blend well. Pour into unbaked 9" pastry shell. Bake 350° for 50-55 minutes or until set in center.

Layered Pecan Pie

1 (8oz) pkg cream cheese, softened
⅓ cup sugar
¼ tsp salt
1 egg
1 tsp vanilla
1 9 inch pastry shell, unbaked
1¼ cups Renfroe pecans, chopped
1 cup light corn syrup
¼ cup sugar
1 tsp vanilla

Combine first 3 ingredients and beat until smooth. Add 1 eg and 1 tsp vanilla and beat until combined. Spoon mixture into pastry shell and sprinlke with pecans. Combine 3 eggs, corn syrup, ¼ cup of sugar and 1 tsp vanilla and beat well. Pour mixture over pecans and bake for 35-40 minutes at 375°.

Holiday Pecan Pie

1 (3oz) pkg instant vanilla pudding
1 cup light Karo syrup
1 tsp vanilla extract
¾ cup evaporated milk
1 egg slightly beaten
1 cup chopped Renfroe pecans
1 (9") pie shell unbaked

In a medium bowl, blend pudding with syrup. Gradually stir in evaporated milk & egg. Blend well and stir in vanilla extract and pecans. Pour mixture into the pie shell. Garnish center with three pecan halves. Bake at 375° until the top is firm and just begins to crack about 40 to 45 minutes. Set aside to cool for 2 hours.

Lemon Pecan Pie

3 eggs
5 tablespoon melted butter
2 tablespoon lemon juice
½ teaspoon lemon rind
1¼ cups sugar
Pinch of salt
1 cup chopped Renfroe pecans

Mix well, the above ingredients, with a fork. Pour into a 9" pie shell. Bake 45 minutes at 350°.

Pecan Cream Pie

1 baked pie shell or graham cracker shell
1 sm. pkg. butterscotch pudding (not instant)
1 can sweetened condensed milk
1 cup milk
1½-2 cup chopped Renfroe pecans

Mix condensed milk, milk and pudding in medium sauce pan. Heat to boiling, stirring occasionally and immediately remove from heat. Stir in nuts. Let cool for 5 minutes. Pour into pie shell. Chill 3 hours or until firm. (For a less-rich pie, use 2 cups milk and no condensed milk.)

Praline Taffy Apple Pie Ingredients

½ cup packed Brown sugar
½ cup chopped Renfroe pecans
1⁄3 cup all-purpose flour
¼ cup melted Butter or margarine
2⁄3 cup Sugar
3 Tbsp all-purpose flour
2 tsp Ground Cinnamon
1 tsp Lemon Juice
1 dash Salt
6 cups Apples peeled and thinly slice
10 Caramels halved

Pastry: In a mixing bowl, stir together 2½ cups unbleached flour or all-purpose flour, 2 Tbsp sugar, and ¾ tsp salt. Cut in ¾ cup shortening and ¼ cup cold butter until pieces are the size of small peas. Sprinkle 6 Tbsp cold water over the mixture, 1 Tbsp at a time, tossing with a fork until all is moistened. Divide dough in half. Form each half into a ball. Cover; chill for at least 1 hour or until the dough is easy to handle. On a lightly floured surface, roll out half of the pastry to form a 12" circle. Fit into a 9" pie plate. Trim even with rim of pie plate. For top crust, roll out the remaining dough. Set aside.

Praline Mixture: Combine brown sugar, pecans, 1⁄3 cup flour, and melted butter or margarine. In a large mixing bowl, combine granulated sugar, flour, cinnamon, lemon juice, and salt. Add the apples and toss to coat. Transfer half of the apple mixture to the pastry-lined pie plate. Top with half of the praline mixture and caramels. Repeat layers with the apples and praline mixture. Cut slits in top crust; place on filling and trim ½ inch beyond the edge of pie plate. Fold top pastry under bottom pastry. Brush crust with the half and half, cream, or milk. Cover edge with foil. Bake the pie in a 375° oven for 25 minutes. Remove the foil. Bake 20 to 25 minutes more or until the top is golden and apples are tender. Serve warm

Pumpkin Pecan Pie

1 unbaked pie shell
3 eggs
1 cup dark corn syrup
½ cup sugar
1 cup pumpkin
1 teaspoon vanilla
1 cup Renfroe pecan halves

Spread pecans evenly over unbaked pie shell. Mix other ingredients well in bowl and pour slowly over pecans. Bake at 350° for one hour, or until set 1" from edge. Cool and serve with whipped cream or Cool Whip.

Refrigerator Pecan Pie

3 egg whites
1 cup sugar
½ tsp baking powder
Pinch of salt
½ tsp vanilla
1 cup chopped Renfroe pecans
1 cup graham cracker crumbs
½ pint heavy cream, whipped (for topping)

Beat egg whites until stiff and then gradually add sugar, baking powder, salt, and vanilla. Fold in graham cracker crumbs and pecans. Place in a greased, 9" pie plate. Bake for 30 minutes at 350°. Cool then refrigerate for at least 2 hours. Top with whipped cream before serving.

Triple Layer Mud Pie

3 squares semi-sweet baking chocolate, melted
¼ cup canned sweetened condensed milk
1 chocolate crumb pie crust
½ cup Renfroe pecan pieces
2 cup cold milk
2 pkgs. Jell-O chocolate instant pudding
8 oz Cool Whip, thawed

Mix baking chocolate and condensed milk until blended. Pour into crust; sprinkle with pecans. Beat milk and pudding for 2 minutes. Spoon 1½ cup over pecans in crust. Add ½ of Cool Whip to remaining pudding; stir and spread over pudding in crust. Top with remaining Cool Whip. Refrigerate 3 hours.

Apple Raspberry Crisp

Pecan Topping:

½ cup all-purpose flour
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ¾-inch cubes
½ cup Renfroe pecan halves

Place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped. Preheat the oven to 350°F. Butter the bottom and sides of a 9"x13"-inch glass baking dish.

Fruit Filling:

2½ pounds Golden Delicious apples (6 or 7 medium apples), peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
½ cup granulated sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
3 tablespoons applejack (you can substitute apple juice)
3 tablespoons unsalted butter, cut into ¼-inch cubes
1½ cups fresh or frozen raspberries (not in syrup)

In a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.

Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm with vanilla ice cream or whipped cream.

Bananas Supreme

4 ripe bananas, sliced in half lengthwise
2 tablespoons butter or margarine, melted
¼ cup flaked coconut
½ cup whipped cream or whipped topping
¼ cup coarsely chopped Renfroe pecans
¼ cup amaretto

Sauté bananas in butter over medium heat 1-2 minutes on each side or until bananas are soft. Carefully remove bananas to four serving dishes and sprinkle each serving with a tablespoon of coconut. Top coconut with a dollop of whipped cream; sprinkle with a tablespoon of chopped Pecans and a tablespoon of amaretto. Serve immediately. Yield: 4 servings.

Apricot Oatmeal Bars

1½ cups flour
½ tsp salt
½ tsp baking soda
½ cup regular oats
1 cup brown sugar
1 cup Renfroe pecans, finely chopped
¾ cup butter, melted
1 (12oz) jar Smucker's apricot jam

Sift flour, salt, and baking soda together. add sugar, oats, pecans, and melted butter. Preheat oven to 375°. Press ⅔ of the mixture into a 9 inch square pan. cover with apricot jam and top with remaining oatmeal mixture. Pack gently and bake for 30 minutes. Top should be browned. Cool and cut into squares. Yeilds 24 bars 3x3 inch bars.

Cherry Cookie Bars

1¼ cup plain flour
¼ cup confectioners sugar
½ cup butter
½ tsp baking powder
¼ tsp salt
¾ cup sugar
2 eggs, slighty beaten
½ cup maraschino cherries, finely cut
½ cup coconut
½ Renfroe pecans, chopped

In a bowl, stir together 1 cup of plain flour with the confectioners sugar. Cut in butter until mixture resembles meal. Press mixture into the bottom of an ungreased 11x7 inch pan and bake for 10 minutes at 350°. Sift together remaining ¼ cup of flour with the baking powder, salt, and sugar. Mix in the eggs and then fold in the cherries, coconut, and pecans. Spread mixture over partially baked dough and bake for 30 minutes at 350°. Sprinkle with confectioners sugar, cool, then cut into bars or squares.

Chess Nut Bars

1 box butter cake mix
1 stick butter, room temp
1 large egg
1 box confectioners sugar
1 (8oz) pkg cream cheese, room temp
1 large egg
1 tsp vanilla
1 cup Renfroe pecans, chopped

Preheat oven to 325°. Mix cake mix, butter, and 1 egg with hands to form a ball. Press into a 9x13 inch pan that has been sprayed with non-stick cooking spray. In a separate bowl, stir confectioners sugar, cream cheese, 1 egg, and vanilla together then fold in pecans. pour mixture over the dough and bake for 1 hour or until center is set.

Chocolate Caramel Squares

1 (14oz) pkg light caramels
⅓ cup evaporated milk
1 (18.2oz) box German chocolate cake
⅓ cup evaporated milk
¾ cup butter, softened
1 cup Renfroe pecans, chopped
1 (6oz) pkg semi-sweet chocolate chips

In a double boiler combine caramels and ⅓ cup evaporated milk and stir until caramels melt then set aside. Preheat the oven to 350°. Generously grease and light flour a 9x13x2 inch pan. In a large mixing bowl combine the cake mix, butter, ⅓ cup evaporated milk, and pecans and mix until dough holds together. Press half of the dough into the prepared pan and bake for 6 minutes. Sprinkle the chocolate chips over the baked dough, pour caramel over the chocolate, and then crumble the remaining dough over the caramel. Return to oven and bake for 15-18 minutes. Cool slightly then refrigerate for 30 minutes to set caramel before cutting into squares.

Chocolate Frosted Toffee Bars

1 (8oz) bar semi-sweet chocolate
1 cup butter
1 cup brown sugar, firmly packed
1 egg yolk
½ tsp vanilla
2 cups all purpose flour
1 cup Renfroe pecans, finely chopped

Start melting chocolate over warm water when you start mixing the cookies. Cream the butter and sugar until light and fluffy. Add egg yolk and vanilla then add flour. Mix well and spread on ungreased pan. Bake for20-25 minutes at 325°. Remove from oven and pour melted chocolate over surface while still warm. Dip knif in hot watter for easy spreading. Immediately sprinkle with pecans and lightly press. Cut into 1x1 inch squares and remove from pan while still warm. Yeilds 56 bars.

Chunky Chocolate Pecan Bars

Crust:

1½ cups all purpose flour
½ cup butter, softened
¼ cup brown sugar, packed

Beat flour, butter, and brown sugar in a small mixer bowl until crumbly. Press crust into a prepared baking pan and bake for 12 to 15 minutes (or until light brown) at 350°.

Filling:

3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tbsp butter, melted
1 tsp vanilla
1 (11.5oz) pkg semi-sweet chocolate chunks
1½ cups Renfroe pecans, coarsely chopped

Beat eggs, corn syrup, granulated sugar, butter, and vanilla in medium bowl with a wire whisk then stir in chunks and pecans. Pour evenly over baked crust and bake for 20-30 more minuts or until set. Cool in pan on a wire rack.

Fruit Cake Bars

¾ stick butter
1 cup sugar
2 eggs
¼ cup canned milk
1½ cups flour
1 tsp vanilla
1 cup Renfroe pecans
1 cup candied mixed fruit
¼ cup flour for dredging

Beat together butter, sugar, eggs, and milk. Add the next 3 ingredients then dredge the mixed fruit in the ¼ cup of flour and add it to batter. Pour into a jelly roll pan and bake for 25 minutes at 350°.

German Chocolate Brownie Bars

1 lb pkg caramels
1 sm can evaporated milk and enough whole milk to make 1 cup
1 pkg German chocolate cake mix
¾ cup butter
1 cup Renfroe pecans, chopped
1 cup chocolate chips

Combine caramels and ½ milk in a small saucepan and cook until caramels melt. In a mixing bowl combine cake mix, butter, ½ cup milk, and pecans. Lightly grease a 9x13 inch baking pan and spread ½ cake mixture in the bottom. Bake in a 350° oven for 6 minutes. Remove from oven and sprinkle chocolate chips over partially baked cake mixture followed by the caramel mixture. Drop the remaining cake mixture, in tiny spoonfuls over the caramel then bake for 5 minutes. Remove from over and spread to make a top layer and return to the over for 13 more minutes. Cool before cutting.

Orange Date Squares

Bars:

1¼ cup all purpose flour
½ tsp baking powder
¼ tsp salt
¾ cup (1½ sticks) butter
¾ cup sugar
1 egg
2 tsp grated orange peel
1 (8oz) pkg chopped dates
1 cup Renfroe pecans, coarsely chopped
orange cream cheese icing

Preheat oven to 325°. Grease a 13x9x2 inch baking pan. Sift together flour, baking powder, and salt then set aside. Melt butter in a large saucepan over low heat. Remove from the heat and stir in sugar, egg, flour mixture, orange peel, dates, and pecan, mixing well after each addition. Spread batter into pan and bake for 25-30 minutes or until lightly brown and edges start to pull away from the side. Cool completely on a wire rack then frost with orange cream cheese icing.

Orange Cream Cheese Icing:

Blend 3oz softened cream cheese, 1 cup of sifted confectioners sugar, and 1 tsp grated orange peel in a small bowl.

Pecan Pie Bars

1½ cups flour
2 tablespoons packed brown sugar
½ cup butter or margarine
2 eggs
½ cup dark corn syrup
1 cup chopped Renfroe pecans
1 teaspoon vanilla
¼ teaspoon salt

Mix flour and 2 tablespoon brown sugar. Cut in ½ cup of butter. Pat into ungreased 11x7 pan. Bake 350° for 15 minutes. Beat eggs slightly; stir in remaining ingredients. Pour over baked layer. Bake 350°, 20-25 minutes. Cool before cutting. Makes 32 bars.

Six Layer Cookie Bars

1 stick butter, melted
½ box swiss chocolate cake mix
1 cup coconut
1 cup chocolate chips
1 cup Renfroe pecans, chopped
1 can condensed milk

Layer in 9x12 inch pan in order of above ingredients. Bake at 350° for 30 minutes (325° if in glass pan). Cool completely before cutting.

Blueberry Pecan Crunch

1 (20oz) can crushed pineapple
2 cups blueberries, fresh or frozen
½ cup sugar
1 box yellow cake mix
1 stick of butter, melted
1 cup Renfroe pecan pieces
¼ cup sugar

Grease 9x13 inch pan. Put pineapple with juice in pan and add blueberries & ½ cup sugar. Spriinkle cake mix on top and drizzle on the melted butter. Sprinkle on the pecans and ¼ cup of sugar and bake at 375° for 45 minutes.

Bourbon Balls

1 (12 oz) package vanilla wafers, finely crushed
1 cup chopped Renfroe pecans
¾ cup powdered sugar
2 Tbsp cocoa
2½ Tbsp light corn syrup
½ cup bourbon

Combine vanilla wafers, pecans, powdered sugar, and cocoa in a large bowl and stir well. Combine corn syrup and bourbon in a separate container and stir well. Pour bourbon mixture over the wafer mixture and stir until blended. Shape into 1" balls then roll in powdered sugar. Store in an airtight container for up to 2 weeks.

Bourbon Pecan Baklava with Orange Bourbon Glaze

Baklava:

1 lb butter, melted
1 lb 9x14 phyllo pastry sheets
1 lb Renfroe pecans
1 cup sugar

Preheat oven to 425°. Butter a 10x15 inch pan. Put the pecans and sugar in a food processor or blender and process until fine. Remove the phyllo sheets from the refrigerator and cover with a damp cloth. Start to layer the phyllo neatly on the pan brushing each layer with the melted butter until you have used half of the sheets. Pour the pecan mixture over the top of the first layer and gently spread evenly. Neatly layer the remaining phyllo sheets on top making sure to brush butter between each layer. Cut the baklava into triangles and bake for 45 minutes. Remove from over and pour glaze over top.

Glaze:

1 cup orange juice
juice from 1 to 2 lemons
3 oz bourbon
2 cups sugar

Bring orange juice, lemon juice, and sugar to a boil. Remove from heat and stir in the bourbon. Pour over baklava.

Bourbon Brownies with Pecans

1 (23 oz) pkg. Duncan Hines Brownie mix (with liquid chocolate packet)
3 eggs
1 cup chopped Renfroe pecans
6 tablespoons bourbon
½ cup softened butter or margarine
2 cups confectioners sugar
3 tablespoons rum
6 oz. semi-sweet chocolate chips
4 tablespoons butter

Pre-heat oven to 350°. Omit water called for on package. Combine brownie mix, eggs, chocolate packet and Pecans. Bake according to package directions. Remove from oven and immediately sprinkle with bourbon. Cool completely. Combine softened butter, sugar and rum. Spread evenly over brownies. Chill about an hour. Melt chocolate chips and butter. Drizzle over brownies. Chill another hour or until chocolate hardens.

Brown Sugar Brownies

2 sticks butter, melted
3 cups brown sugar
3 eggs lightly beaten
1½ cups flour
1 cup Renfroe pecans, chopped
1½ tsp vanilla

Mix all ingredients together well. Bake at 350° in a well greased 9x13 inch pan for 35 minutes. If desired cut while warm and roll in powdered sugar. These freeze well.

Chewie Pecan Brownies

1 stick butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
⅔ cup cocoa
1 cup Renfroe pecans, chopped

In a sauce pan melt together the butter and sugar. Stir in eggs and vanilla. Sift together the flour and cocoa and stir into butter mixture. Add pecans and pour into a 9 inch square pan. Start in a cold oven and bake for 30 - 35 minutes at 350°. Careful not to over bake.

Frosted Brownies

Brownies:

½ cup flour
2 teaspoons baking cocoa
⅛ teaspoon salt (optional)
1½ cups (3 sticks) butter or margarine
1 cup sugar
2 eggs, beaten
1 tablespoon boiling water
½ cup chopped Renfroe pecans
1 teaspoon vanilla extract

Sift the flour, baking cocoa and salt together. Beat the butter in a mixing bowl until creamy. Add the sugar, eggs and boiling water gradually, beating constantly until blended. Blend in the flour mixture. Stir in the pecans and vanilla. Spoon the batter into a greased and lightly floured 9x9-inch baking pan. Bake at 350° for 20 minutes. Cool in the pan on a wire rack. You may double the recipe and bake in an 11x15-inch baking pan. Increase the baking time to 25 minutes.

Chocolate Frosting:

½ (16 oz) package confectioners sugar
1 (5 oz) can evaporated milk
2 tablespoons butter or margarine
1½ teaspoons baking cocoa
½ teaspoon vanilla extract
Renfroe pecan halves

Beat the confectioners sugar, evaporated milk, butter, baking cocoa and vanilla in a mixing bowl to a spreading consistency, scraping the bowl occasionally. Spread the frosting over the top of the brownies. Top with pecan halves. Let stand until set and cut into bars.

Gooey Brownies

1 (21.5 oz) package brownie mix
8 oz. sour cream
1 (12 oz) package semisweet chocolate morsels
1 cup chopped Renfroe pecans

Prepare brownie mix according to package directions. Stir in sour cream, chocolate morsels, and Pecans. Spoon into greased 13x9-inch pan. Bake at 350° for 30-35 minutes or until done. Cool and cut into squares. Yields 2 dozen.

Jalapeño Brownies

Brownies:

⅔ cup semi-sweet chocolate chips
1 stick butter
4 large eggs
½ tsp salt
2 cups sugar
1 tsp vanilla
1¼ cups flour
10 large fresh jalapeños, seeded and finely chopped
1 cup Renfroe pecans, chopped

Melt the butter and chocolate in the top of a double boiler. Beat eggs and salt until foamy. Slowly add the sugar until well blended then add the vanilla. With a wooden spoon, stir in the chocolate mixture. Then stir in the flour, jalapeños, then the pecans and bake in a buttered 9x13 inch pan at 350° for 25 to 30 minutes.

Icing:

1 (8oz) pkg cream cheese
⅓ stick of butter
1 tsp vanilla
4 Tbsp milk or cream
3 Tbsp cocoa
3 cups powdered sugar

Cream together cream cheese and butter in a mixer. Add the vanilla and milk, then add the cocoa and ½ of the sugar and blend well. Add the remaining sugar, mix well, then frost the brownies.

Supreme Brownies

1 box (13½ oz) prepared Brownie Mix(with the chocolate sauce packet)
¾ cup crunchy peanut butter
1 cup Renfroe pecan pieces
6 oz chocolate morsels

Mix the Brownies according to directions. Add the remaining ingredients and bake 35 minutes or until center tests done. Be sure to use metal pan, no glass dish.

Butterscotch Pecan Rolls

24 frozen bread dough rolls
1 cup brown sugar
1 pkg. butterscotch pudding mix (not instant)
3 cups large Renfroe Pecan pieces
1 stick butter

Grease 9"x13" pan. Place frozen rolls in greased pan. Disperse sugar, pudding, Pecans and butter evenly over rolls. Cover pan with aluminum foil. Let stand until rolls rise (overnight if necessary.) Next morning, preheat oven to 350°. Bake for 30 minutes.

Butterscotch Pecan Tassies

Cream Cheese Pastry Shells:

½ Cup Butter, softened
1 Package of Cream Cheese (4oz.), softened
1¼ All-purpose Flour

Filling:

½ Cup Butterscotch Morsels
2 Tbsp Butter
⅓ Cup Light Corn Syrup
2 Large Eggs
⅓ Cup Light Brown Sugar, firmly packed
2 tsp Vanilla Extract
½ Cup Renfoe Pecans, chopped

To prepare the shells beat the butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour while beating at low speed just until blended. Cover and chill the dough for 1 hour. Shape dough into 24, 1¼ balls and place into cups of lightly grease miniature muffin pans. Press dough to the top of the cups forming the shells then cover loosely and chill until ready to fill. Preheat oven to 350°. Microwave the butterscotch morsels and butter in a microwave safe bowl at 70% or medium high for 1 minute then remove and stir. Continue to microwave at 15 second intervals, stirring until the morsels melt and the mixture is smooth. Wisk in the corn syrup until just blended then do the same with the eggs. Whisk in the brown sugar and vanilla until blended. Stir in the pecans. Spoon the filling evenly into the pastry shells and bake at 350° for 25 minutes or until crust is golden. Let them cool for 5 minutes then run a knife around the outer edges of each pastry. Remove pastries and transfer them to a wire rack to finish cooling.

Chinese Chews

¾ cup flour
1 teaspoon baking powder
1 cup sugar
2 eggs well beaten
¼ teaspoon salt
1 box dates, cut finely
1 cup finely chopped Renfroe pecans

Sift flour, baking powder, sugar and salt. Add chopped dates and Pecans. Beat eggs until light and fluffy then add to flour mixture. Spread 1" thick in a greased shallow pan lined with waxed paper. Bake at 350° for 30 minutes. Cut into 1" squares while still warm. Shape into balls and roll in granulated sugar.

Chocolate Pecan Nuggets

1 (6oz) pkg semi-sweet chocolate bits
⅔ cup evaporated milk
2½ cups vanilla wafer crumbs
½ cup confectioners sugar
½ cup Renfroe pecans, chopped
1 tsp vanilla

In a saucepan over medium heat, melt the chocolate bits with the evaporated milk. remove from heat and add the vanilla wafer crumbs, confectioners sugar, pecans, and vanilla. Mix well and let stand at room temperature for 30 minutes. Shape into logs 1½ inches long and ½ inches wide then roll in more pecans or confectioners sugar. Chill for an hour before serving. Yields about 48 logs.

Chocolate Refrigerator Dessert

Crust:

1 cup flour
1 cup chopped Renfroe pecans
1 stick butter (room temp)

Blend flour, pecans, and butter then spread into a 9"x13" pan. Bake at 350° for 15 minutes then let it cool.

Filling:

1 (13½oz) container of Cool Whip
1 cup powdered sugar
1 (8oz) pkg cream cheese (softened)

Blend ½ of the Cool Whip with the sugar and cream cheese. Set aside remaining ½ of the Cool Whip. Pour the mixture over the cool crust.

Topping:

2 pkg. instant chocolate pie mix
3 cups milk
Remaining ½ of Cool Whip

Mix the instant chocolate pie with the milk per instructions on package then pour over the filling in the crust. Spread remaining Cool Whip over the top and chill for several hours. Cut into squares and serve cold. Top with roasted and salted pecans.

Cinnamon Apples and Filling

Apples:

6 tart apples
1½ cups water
2 cups sugar
¾ cup red hots
Red food coloring (optional)

Core and peel apples. Make a syrup of water, sugar and red hots. Boil syrup in heavy skillet for 10 minutes or until thickened. Add food coloring if desired. Place apples in gently boiling syrup; baste and turn until tender, about 25-30 minutes. Carefully remove apples from skillet. Drain thoroughly and chill. Stuff with Cream Cheese Filling.

Filling:

1 (3oz) pkg cream cheese
Orange juice to soften cheese
1 tablespoon grated orange rind
½ cup Renfroe pecan pieces
½ cup sliced ripe olives (optional)
Salt

Mash softened cream cheese and add small amount of orange juice until it is a good consistency to stuff apples. Add orange rind, pecans and olives. Season with salt to taste. Fill cavities of the cinnamon apples and chill before serving.

Cranberry Conserve

4 cups fresh or frozen cranberries, halved
1 Tbsp grated orange peel
2 oranges, peeled, sliced and quartered
1 cup raisins
1¼ cups water
1 cup Renfroe pecans, chopped
2½ cups sugar

In a large saucepan combine the cranberries, orange peel, oranges, raisins, and water. Cover and simmer over medium heat until the cranberries are soft. Add the pecans and sugar and stir well. Then simmer uncovered for 10 to 15 minutes stirring often. Let it cool and spoon into a covered container or jar and refrigerate. Enjoy with biscuits or with poultry or pork. Yeilds about 2 pints.

English Toffee

2 cups plus 1 tablespoon butter
2 cups sugar
1 tablespoon light corn syrup
Pinch of salt
½ cup milk chocolate flavored chips
1 cup Renfroe pecans, chopped

Grease a 15x10-inch baking pan with butter or butter flavored cooking spray; set aside. In a heavy saucepan melt butter, add sugar, corn syrup and salt. Cook and stir over medium heat until candy thermometer reads 295°. Quickly pour into buttered pan. Let cool for one hour. Melt chocolate chips in a double boiler or carefully in microwave 30 seconds at a time checking after each 30 seconds so they don't burn. Spread over the toffee. Sprinkle the pecans on the candy. After the candy cools, break into bite-sized pieces and store in air tight containers.

Health Nut Muffins

2 ¼ Cups All-purpose Flour
1 Cup Light Brown Sugar
2 tsp Baking Soda
2 tsp Cround Cinnamon
¼ tsp Ground Ginger
¼ tsp Ground Nutmeg
½ tsp Salt
3 Eggs
¾ Cup Pecan Oil
½ Cup Shredded Coconut
1 Cup Carrots, grated
1 Cup Zucchini, grated
¾ Cup Applesauce
1 Cup Pineapple, crushed and drained
½ Cup Dried Cranberries
¾ Cup Renfroe Pecans, chopped

Preheat oven to 350°. In a large mixing bowl, mix together flour, brown sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add eggs and pecan oil to the dry ingredients and mix well. Stir in coconut, carrots, zucchini, applesauce, pineapple, cranberries, and pecans until evenly distributed, being careful not to over mix. Lightly grease muffin tins or line with paper liners. Scoop the batter into the muffin tins, filling each one all the way to the top. Bake for 35 to 45 minutes, until golden brown and the middles are cooked. (Until a toothpick comes out clean when inserted in the center.) Remove muffins from oven and let cool in pan for at least 10 to 15 minutes, then turn out onto a cooling rack.

Homemade Pecan Log

2 cups granulated sugar
1 cup brown sugar
½ cup light corn syrup
1 cup evaporated milk
1½ cups chopped Renfroe pecans

Combine sugars, corn syrup and milk. Cook (stirring only until sugar dissolves) to softball stage (234°). Cool at room temperature, stirring until luke-warm (110°). Beat until mixture holds its shape. Then knead until firm. Shape into two 1½" rolls. Roll in Pecans, pressing firmly into candy. Chill and slice ½" thick.

Bananas Foster Sundaes

1 tablespoon brown sugar
1 tablespoon butter
1 large ripe but still firm banana, peeled and sliced ½" thick
1½ tablespoons dark rum or ½ teaspoon rum extract
1 cup butter pecan ice cream
2 tsp chopped Renfroe pecans, toasted

Melt brown sugar and butter in small skillet over medium heat, stirring often, until mixture is light brown and bubbly, about 2 minutes. Add bananas; cook and stir 1-1½ minutes just until bananas are softened and well coated with sugar mixture. Stir in rum extract. Cool slightly. To serve, place one scoop ice cream into each of two small stemmed glasses. Top with banana mixture, dividing evenly. Makes 2 Sundaes.

Bourbon Street Sundaes

½ cup brown sugar
1 tablespoon cornstarch
¼ cup skim milk
1 tablespoon bourbon
1 tsp butter
2 tablespoons chopped Renfroe pecans
vanilla ice cream

In a medium sauce pan over medium-high heat, whisk brown sugar and cornstarch till mixed. Slowly drizzle in milk, whisking constantly, until mixture boils. Stir one minute longer until thickened and remove from heat. Stir in bourbon, butter and pecans. Once butter is melted, place four scoops of vanilla ice cream in separate bowls and drizzle with sauce.

Butter Pecan Ice Cream

Graham cracker crust
½ gal butter pecan ice cream
1 large bottle Kraft caramel sauce
1 cup Renfroe pecans, chopped
1 large container Cool Whip

Put graham cracker crust in 9"x13" pan. Soften ice cream and spread inside. Spread with caramel sauce. Sprinkle with pecans. Top with Cool Whip. Cover and freeze.

Chocolate Ice Cream Torte

1 jar (12¼ oz) caramel ice cream topping
2 milk chocolate candy bars (1.55 oz each), chopped
12 pecan shortbread cookies, crushed
3 tablespoons butter, melted
1 cup chopped Renfroe pecans, toasted
½ gallon butter pecan ice cream, slightly softened
½ gallon chocolate ice cream, slightly softened

In a microwave-safe bowl, combine the caramel topping and candy bars. Microwave, uncovered, on high for 1½ minutes or until candy bars are melted, stirring every 30 seconds. Cool. Combine the cookie crumbs and butter. Press onto the bottom of a greased 10" springform pan. Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with ¼ cup pecans. Spread half of the chocolate ice cream over top. Drizzle with 2 more tablespoons caramel sauce; sprinkle with ¼ cup pecans. Spoon remaining butter pecan ice cream around the edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight.

Carefully run a knife around edge of pan to loosen; remove sides of pan. Top with remaining pecans; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.

Coconut Pecan Ice Cream Bar

1 cup brown sugar
1 stick butter
2 cup crushed corn flakes
1 cup Renfroe pecans
1 cup flaked coconut
1 quart ice cream, softened

Combine sugar and butter in saucepan. Boil 1 minute. Pour over corn flakes and add pecans and coconut; mix well. Push half of mixture in a dish. Spread ice cream over mixture and top with remaining mixture. Freeze until ready to serve.

Coffee Ice Cream Pie

Crust:

1½ cups chocolate wafers, crushed
½ cup butter, softened
¼ cup coconut
3 Tbsp Renfroe pecans, finely chopped

In a medium bowl, mix crushed wafers, butter, coconut, and chopped pecans. Press mixture into bottom and side of 9" glass pie plate. Refrigerate for 15 minutes.

Filling:

4 cups coffee ice cream, slightly softened

Carefully spoon softened ice cream into the chilled crust. Cover and Freeze for about 2 hours or until firm. Serve frozen in slices topped with whole, toasted pecans and warm fudge topping if desired.

Pumpkin Pecan Pie

1 unbaked pie shell
3 eggs
1 cup dark corn syrup
½ cup sugar
1 cup pumpkin
1 teaspoon vanilla
1 cup Renfroe pecan halves

Spread pecans evenly over unbaked pie shell. Mix other ingredients well in bowl and pour slowly over pecans. Bake at 350° for one hour, or until set 1" from edge. Cool and serve with whipped cream or Cool Whip.

Pecan & Rice Chex Ice Cream Dessert

2½ cups crumbled Rice Chex
¼ cup melted butter or margarine
1 cup light brown sugar
1 cup angel flake coconut
½ cup chopped Renfroe pecans
½ gallon vanilla ice cream

Combine Chex, butter, sugar, coconut, and pecans. Spread ¾ of the mixture in a 9"x13" pan. Chill in freezer for 20-30 minutes. Spread ½ gallon softened ice cream over the chilled mixture. Sprinkle remaining crumb mixture over the top and re-freeze.

Seven Sins Ice Cream Dessert

24 Oreo cookies, crushed
¼ cup butter, melted
½ gallon ice cream, softened
1 (14 oz) can sweetened condensed milk
½ cup butter or margarine, softened
16 oz chocolate syrup
1 teaspoon vanilla
8 oz whipped topping
1 cup chopped Renfroe pecans

Mix cookie crumbs with melted butter. Press into 9x13" pan. Freeze 30 minutes. Top with softened ice cream. Freeze another 30 minutes. Make a syrup with the condensed milk, chocolate syrup and butter by combining in saucepan and bringing to a boil. Simmer 5 minutes. Stir in the vanilla. Pour on top of ice cream. Freeze another 30 minutes. Spread Cool-Whip over the top. Sprinkle with pecans. Place in refrigerator 30 minutes prior to serving.

Microwave Cobbler

½ box Duncan Hines butter flavor cake mix
1 can of fruit pie filling (apple, blueberry, cherry, peach, etc.)
¼ cup melted butter
2 tablespoons brown sugar
1 teaspoon cinnamon
½ cup chopped Renfroe pecans

Pour pie filling into bottom of greased 2 qt. casserole dish. Sprinkle cake mix over filling. Pour melted butter over cake mix. Mix together brown sugar, cinnamon and Pecans. Sprinkle over butter. Bake in microwave 8-10 minutes on high.

North Carolina Party Dessert

1 large angel food cake (about 1 pound)
4 eggs, separated
1 cup sugar
½ cup sherry
1 envelope unflavored gelatin
2 tablespoons cold water
3 cups whipping cream
½ cup broken Renfroe pecans

Cut crust from cake. Tear cake into small (½") pieces; set aside. In top of double boiler, beat egg yolks until light, gradually adding ½ cup of the sugar. Stir in sherry; place over boiling water and cook until mixture thickens, stirring constantly. Set aside and let cool. Soften gelatin in cold water and dissolve over boiling water; let cool slightly. In a large bowl, whip 2 cups of the cream; fold in egg yolk mixture and pecans. Beat egg whites until stiff; add 6 tablespoons of the remaining sugar.

Fold in gelatin and egg whites. In a large tube pan, place a layer of cake pieces and cover with a layer of custard. Repeat until all is used, making 3 layers of cake and 3 layers of custard. Refrigerate for at least 12 hours. Unmold onto serving plate. Whip remaining 1 cup cream, adding remaining 2 Tablespoons sugar. Spread over top and sides of cake.

Old-Fashioned Chocolate Fudge

2 cups sugar
⅔ cup milk
⅓ cup cocoa
2 tablespoons corn syrup
¼ teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
½-1 cup chopped Renfroe pecans

Butter a 9x5x3-inch loaf pan. Combine sugar, milk, cocoa, corn syrup and salt in two qt.saucepan. Cook over medium heat, stirring constantly until chocolate and sugar are dissolved. Cook, stirring Occasionally to 234° on candy thermometer (or until small amount Of mixture dropped into very cold water forms a soft ball which flattens when removed from water).

Remove from heat, add butter. Cool mixture without stirring (bottom of pan will be lukewarm). Add vanilla, beat vigorously and continuously 5-10 minutes with wooden spoon until candy is thick and no longer glossy, Mixture will hold its shape when dropped from spoon.

Quickly stir in nuts, spread mixture evenly in buttered pan. Cool until firm. Cut into squares. Makes 1 pound (32 1-inch squares).

Pecan Roca

1 cup Renfroe pecans, chopped
¾ cup brown sugar
½ cup butter
½ cup (6oz) semi-sweet chocolate chips

Butter a square 9x9x2 inch pan and spread pecans in the bottom. Bring the butter and sugar to a boil stirring constantly for about 7 minutes (soft crack stage). Watch closely on the last minute to prevent scorching. Immediately spread the mixture evenly over the pecans in the pan and sprinkle the chocolate over the hot mixture. Place a baking sheet over the top of the pan to contain the heat and melt the chocolate. Spread the melted chocolate over the candy and cut in to 1½ inch squares while it is still warm. Chill until firm then serve.

Pecan Tarts

Filling:

2 eggs
1½ cups packed brown sugar
2 tablespoons melted butter
½ teaspoon vanilla extract
⅛ teaspoon salt
1 cup chopped Renfroe pecans

Beat the eggs in a bowl. Add the brown sugar, melted butter, vanilla and salt and blend well. Stir in the pecans. Fill each Cream Cheese Pastry ½ full. Bake at 350° for 30 minutes.

Cream Cheese Pastry:

2 cups flour
1 cup butter, softened
6 ounces cream cheese, softened

Place the flour in a bowl. Cut in the softened butter and cream cheese until crumbly. Press 1 tablespoon of the dough into each of 48 miniature muffin cups.

Praline Strips

24 graham crackers
1 cup butter
1 cup brown sugar
1 cup chopped Renfroe pecans

Pre-heat oven 400°. Place graham crackers in ungreased 15x10 jelly roll pan. Mix butter and sugar in a sauce pan. Heat to boiling point, reduce to simmer, cook 2 minutes. Add Pecans and spread evenly over crackers. Bake 5 minutes. Cut in strips while warm.

Apple Pecan Bread Pudding

1 cup Renfroe pecans, coarsly chopped
8 slices raisin bread, diced
2 green medium apples
1 cup sugar
1 teaspoon cinnamon, ground
½ teaspoon nutmeg, ground
3 eggs
2 cup half & half or milk
¼ cup bourbon or brandy
¼ cup butter or margarine, melted

Preheat oven to 350°. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milkand then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 4 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with vanilla ice cream, if desired.

Brownie Pudding

1 cup sifted all purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅔ cup granulated sugar
6 tablespoons cocoa powder
½ cup milk
2 tablespoons (¼ stick) butter, melted
1 teaspoon vanilla extract
½ cup chopped Renfroe pecans
1 cup brown sugar
1½ cups boiling water

Preheat oven to 350°. Sift together flour, baking powder, salt, granulated sugar, and 2 tablespoons cocoa into a large bowl. Add milk, butter, and vanilla; mix until smooth. Stir in the pecans, then transfer to an oiled 1 quart (10x6") baking dish.

In a medium bowl, combine the brown sugar and the remaining 4 tablespoons cocoa; sprinkle over the top of the chocolate mixture. Pour the boilingwater over it all, and do not stir in. Bake for 40 minutes or until the top appears to be firm. Remove from oven and allow to stand for 10 minutes before cutting into squares. Serve warm, pudding side up.

Caramel Bread Pudding

¾ cup sugar
2½ cups milk
4 eggs, beaten
1 teaspoon vanilla
¼ teaspoon salt
3 cups dry bread crumbs (4 slices bread)
⅓ cup chopped Renfroe pecans

Heat sugar without stirring until it melts, then stir constantly for 3-5 minutes until light brown. Stir in milk gradually; heat and stir till sugar is re-melted. Stir hot milk into eggs gradually. Stir in vanilla and salt. Place bread cubes in ungreased baking dish. Pour egg mixture over all. Sprinkle pecans atop. Bake at 350° for 25-30 minutes.

Pumpkin Fudge

¾ cup Libby's pumpkin pie mix
5 cups sugar
½ cup light corn syrup
1½ cups evaporated milk
4 Tbsp butter
1 cup Renfroe pecans, coarsely chopped

Combine ingredients in the order given except for the butter and cook to a very firm ball stage. Add butter and pecans. when the mixture is cool beat it until it gets a dull appearence. Pour into buttered pan.

Bar-B-Que Pecans

3 cups Renfroe pecan halves
4 tablespoon butter
2 tablespoon Worcestershire sauce
1 tablespoon garlic salt
1 tablespoon soy sauce
½ teaspoon Tabasco sauce (optional)

Mix ingredients in a heavy iron skillet and bake at 300° for one hour, stirring frequently.

Blueberry Pecan Crunch

20 oz crushed pineapple
2 cups blueberries, fresh or frozen
½ cup sugar
1 box yellow cake mix
1 stick of butter, melted
1 cup Renfroe pecan pieces
¼ cup sugar

Grease 9 X 13-inch pan. Put pineapple with juice in pan and add blueberries and ½ cup sugar. Sprinkle cake mix on top. Drizzle melted butter on top. Sprinkle Pecans and ¼ cup sugar on top. Bake at 375° for 45 minutes.

Bourbon Candied Pecans

juice of ½ a lemon
1 cup Renfroe pecan halves
4 oz bourbon
2 oz brown sugar
8 oz cane sugar

Reduce the pecans in bourbon with the brown sugar until they are lightly caramelized. Cool for a few minutes then toss them in the cane sugar until they are coated. Spread onto wax paper and let cool completely. Store in an airtight container in a cool place.

Cheddar Pecan Crisps

½ cup butter, soften
2 cups cheddar cheese, coarsely grated
1 large egg yolk
½ tsp salt
½ tsp cayenne pepper
1½ tsp worcestershire sauce
⅔ cup all purpose flour
⅔ cup Renfroe pecans, finely chopped
50 Renfroe pecan halves

Preheat over to 350°. Beat together butter and and cheddar in a bowl with an electric mixer until smooth. Then blend in the remaining ingredients. Roll rounded tsp of dough into balls and arrange 3 inches apart on buttered baking sheets. flatten each ball into a 1½ inch disc and place 1 pecan half in the center of each. Bake in batches in the middle of the oven until golden, 15-18 minutes. Makes approximately 50 crisps.

Christmas Rocks

1 cup butter
1 cup sugar
6 eggs
3 cups flour
1 teaspoon cinnamon
1 teaspoon Allspice
1 teaspoon nutmeg
1 teaspoon cloves
2 quarts chopped Renfroe pecans
1 lb crystallized pineapple
1 lb candied cherries
1 cup whiskey

Cream butter and sugar thoroughly. Add eggs one at a time, beating smooth after each addition. Sift flour and spices together and add gradually, beating well. Chop pecans, pineapple and cherries and roll in just enough flour to coat. Add to mixture. Add whiskey. Drop on greased cookie sheet by teaspoons and bake in 350° oven about 18 minutes.

Cinnamon Pecans

1 egg white
¼ cup sugar
2 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon ground Allspice
2½ cups Renfroe pecan halves or large pieces

In a small bowl, beat egg white to soft peak. Blend in sugar, cinnamon, vanilla extract and allspice. Stir in Pecans, coat evenly. Spray large pan with non-stick vegetable spray. Spread coated nuts in a single layer. Bake at 325°, 10-15 minutes or until egg is set. Loosen from pan and cool. Store in airtight container.

Coconut Rum Pecans

3 cups Renfroe pecan halves
⅛ cup coconut rum
1 cup sugar
2 cups coconut, flaked
½ cup pineapple juice

In a hot skillet sauté pecans in rum until all rum is absorbed. Place sautéd pecans in a bowl and set aside. Mix pineapple juice and sugar in the skillet and bring to a boil over medium heat while stirring constantly. When mixture start to foam add the pecans to the skillet and coat thoroughly. Add the coconut being sure to coat the pecans well. Spread pecans in a single layer on a cookie sheet and place under broiler until coconut is browning. Remove to wax paper and let cool.

Crème de la Maple Crème Ingredients

Crème Caramel:

1 cup sugar
¼ cup water
¼ cup maple syrup
4 eggs
½ tsp vanilla extract
1 (12 oz) can evaporated milk
2 (14 oz) cans condensed milk
1 cup maple pecans

Heat the oven to 300°. Put sugar and water in heavy-bottomed pot. Cook on medium-high to a golden brown. Pour caramel into 10 (4 oz) ramekins, swirling so caramel coats the bottom of each ramekin. Allow caramel to set. Combine maple syrup, eggs and vanilla extract in blender. Pour the evaporated and condensed milk into large bowl. Whisk in maple syrup mixture. Pour the mixture into the ramekins. Place ramekins in baking pan filled halfway up the sides with water. Cover the pan and ramekins with foil and bake until custards are just set, about 1hr to 1hr 15mins. While the Crème Caramel cooks make the maple pecans.

Maple Pecans:

1 cup Renfroe pecan halves, toasted
2 tsp vegetable oil
¾ tsp kosher salt
2 tsp maple sugar
2 Tbsp maple syrup

Transfer warm toasted pecans to a bowl and drizzle with oil. Toss to make sure pecans are completely coated with oil. Sprinkle in salt and maple sugar and toss again. Drizzle maple syrup into bowl and toss well. Arrange the pecans on a baking sheet and bake for 7-10 minutes. Allow to cool completely.

Remove pan from oven and ramekins from water bath. Allow custards to cool, then chill them, covered, in refrigerator. To serve, invert to unmold custards, letting the caramel spill out over the top. Crush some maple pecans and scatter them, along with some whole pecans, over and around each Crème caramel.

Divinity

1 cup water
5 cups sugar
1 cup light corn syrup
½ teaspoon salt
4 egg whites at room temperature
2 teaspoons vanilla extract or (1 teaspoon vanilla and 1 teaspoon almond extract)
1½ cups chopped Renfroe pecans
½ teaspoon green food color

Grease well 13x9 inch baking pan and line with foil; set aside. In large saucepan over medium heat, heat 5 cups sugar, 1 cup corn syrup, ½ teaspoon salt and 1 cup water to boiling, stirring constantly. With pastry brush dipped in hot water and drained, brush sides of pan to wash down any sugar crystals which form. Insert candy thermometer; continue cooking until temperature reaches 248°. Meanwhile, in a large bowl with mixer at high speed, beat 4 egg whites until stiff peaks form. Beating at high speed, slowly pour half of syrup into whites. Continue beating while heating other half of syrup to 278°. Continue beating; slowly pour hot remaining syrup into mixture; beat until mixed and very stiff. Add vanilla extract and food coloring. Beat until mixed. Add chopped pecans and beat until mixed. Pour into 3 quart buttered Pyrex dish immediately. Let cool and cut into squares.

English Toffee

2 cups plus 1 tablespoon butter
2 cups sugar
1 tablespoon light corn syrup
Pinch of salt
½ cup milk chocolate flavored chips
1 cup Renfroe pecans, chopped

Grease a 15x10" baking pan with butter or butter flavored cooking spray; set aside. In a heavy saucepan melt butter, add sugar, corn syrup and salt. Cook and stir over medium heat until candy thermometer reads 295°. Quickly pour into buttered pan. Let cool for one hour. Melt chocolate chips in a double boiler or carefully in microwave 30 seconds at a time checking after each 30 seconds so they don't burn. Spread over the toffee. Sprinkle the pecans on the candy. After the candy cools, break into bite-sized pieces and store in air tight containers.

Glazed Pecans

1 cup sugar
½ cup water
½ teaspoon vanilla
½ teaspoon salt
2 cups Renfroe pecan halves, toasted

Mix together first four ingredients and bring to a boil, then reduce to medium heat. Cook until mixture reaches softball stage, about 2 minutes. Remove mixture from heat and add pecans, stirring constantly until a sugary mass is formed. While mixture is still hot, pour out onto greased pan or waxed paper, and separate each nut as they cool.

Herbed Pecan Snack Mix

5 cups rice, wheat, or corn cereal
1½ cups pretzels or chow mein noodles
⅓ cup butter, melted
1 cup Renfroe pecan halves or pieces
1 Tbsp dried parsley flakes
½ tsp salt
½ tsp onion powder

Preheat oven to 325°. Combine cereal, pretzels or noodles, and pecans in a 13x9 inch pan. In a separate bowl, mix butter and remaining ingredients together then pour it over the cereal mixture and toss gently until well coated. Bake for 25 minutes stirring once or twice. Spread on foil in a large, shallow pan to cool before serving.

Holiday Spiced Pecans

1 cup Renfroe pecan halves
½ cup sugar
1 tsp cinnamon
¼ tsp cloves
⅛ tsp salt
¼ tsp nutmeg
2 Tbsp water

Mix sugar, cinnamon, cloves, nutmeg, salt, and water together in a skillet. Cook on high heat until boiling. Switch to low and cook to 325° or soft ball stage. Remove from heat and add pecans. Stir until mixture sugars then quickly pour onto a grease pan and spread. When cool, break into serving sized pieces.

Microwave Nut Crunch

1 cup Renfroe pecan halves
1 cup whole raw almonds
½ cup english walnut pieces
½ cup sugar
1 tsp ground cinnamon
1 pinch of salt
3 Tbsp whole milk
1 tsp vanilla

Preheat oven to 350°. Spread nuts in a single layer on a baking sheet and roast for 8 to 10 minutes or until slightly brown. Stir sugar, cinnamon, salt, and milk in a medium sized microwave safe bowl. Microwave on high for 2 minutes, stir quickly, then microwave for another minute or until the mixture is noticeably thick. Stir in vanilla and nuts making sure to coat them well. Spoon the nuts onto waxed paper and separate with a fork. Let cool for 10 minutes before serving. Yeilds 10 ¼ cup servings.

Norwegien Pecans

1 lb Renfroe pecan halves
2 tsp butter, melted
¼ cup butter
2 egg whites
1 cup sugar
¼ tsp cinnamon

Heat oven to 325°. Spread pecans and 2 tsp melted butter in a shallow baking pan. Bake for 15 minutes stirring frequently until pecans are slighty browned then cool. Melt ¼ cup butter in a shallow roasting pan or jelly roll pan in a 325° oven. Beat egg whites until they form moist peaks. Sift together the sugar and cinnamon then fold it into the egg whites. Stir in the pecans and spread the mixture over the melted butter and bake for 30 minutes at 325°. DO NOT ADD SALT!

Orange Pecans

2 cups sugar
¾ cup orange juice
1 tablespoon orange rind
3 cups Renfroe pecan halves

Cook sugar and orange juice to 240° (softball stage). Add orange rind and Pecans. Stir until creamy color, about 5-7 minutes. Spread on wax paper. Separate using two forks.

Pat's Praline Sauce

1¼ cups brown sugar
6 oz evaporated milk
2 Tbsp butter
1 tsp vanilla (or rum flavoring)
1 cup Renfro pecans, toasted the chopped

Combine sugar, butter, and evaporated milk in a saucepan. Cook and stir over low heat until sauce is smooth and syrupy (about 4 to 5 minutes). Stir flavoring and add pecans. Serve warm over ice cream.

Peach Salsa

2 cups peaches, peeled and chopped
¾ cup red bell pepper, chopped
¼ cucumber, seeded & chopped
¼ green onion, chopped
1-2 Tbsp jalapeño, seeded and minced
2 Tbsp honey
2 Tbsp lime juice
1 Tbsp cilantro, finely chopped

In a medium bowl combine all ingredients. Cover and chill for several hours stiring occasionally. Serve with tortilla chips.

Pecan Pralines

2 cups brown sugar
1½ cups white sugar
1 cup evaporated milk
1 tablespoon vanilla
4 cups Renfroe pecans, broken
½ cup butter
pinch of salt

In a deep, heavy pot, combine brown sugar, white sugar, milk and butter. Boil to softball stage (234°) about 15 minutes. Remove from heat, add vanilla and pecans. Beat approximately 2 minutes or until mixture begins to thicken. If over-beaten, mixture will turn to sugar. Drop from large-serving open spoon onto wax paper.

Chocolate Bourbon Truffles

9 oz chocolate wafers, crushed
8 oz finely chopped Renfroe pecans
⅓ cup baking cocoa
¼ cup sugar
½ cup light corn syrup
⅓ cup bourbon
Chocolate sprinkles

Combine the crushed wafers, pecans, baking cocoa and sugar in a large bowl and mix well. Stir in the corn syrup and bourbon. Shape into ¾" balls. Roll in chocolate sprinkles. Place in an airtight container. Store in refrigerator.

Chocolate Kahlua Truffles

1¾ cups finely chopped Renfroe pecans
¾ cup Kahlua
1 cup salted butter, room temperature
3 cups confectioners sugar
2 lb. semi-sweet chocolate chips

In a glass bowl, place the chopped pecans and pour the Kahlua over them. Cover with plastic wrap, refrigerate and let soak overnight. The next day, in a large mixing bowl, using an electric mixer on medium speed, beat together butter and confectioners sugar until fluffy (about 3-4 min). Drain the pecans and discard remaining Kahlua and add to butter mixture. Place chocolate chips in a large mixing bowl over a saucepan filled ⅓ with water, so that the water doesn't actually touch the bottom of the bowl. Set on low heat and allow chocolate to melt. When chocolate is completely melted, remove from heat and fold in butter mixture. Place mixture in refrigerator for about an hour to set. Using a spoon, shave small portions of the chocolate mixture and using your hands roll into small bite-sized spheres.

Flaming Turtle

2 oz milk chocolate
2 oz caramel syrup
1 oz chopped Renfroe pecans
⅓ oz 151-proof rum for flambe

Slowly melt milk chocolate in fondue pot or double burner until warm and smooth. Pour caramel in a pool at the center of the chocolate. Light rum in a nonflammable container and pour over chocolate. As the rum burns down, swirl the caramel mixture slowly into chocolate to create design. Sprinkle pecans on top. Dip brownies, pound cake, strawberries, marshmallows, bananas, or your favorite dipping combination.

Layered Chocolate Bars

1½ cups finely crushed thin pretzels
1½ sticks butter, melted
1 can (14 oz) sweetened condensed milk (not evaporated milk)
4 bars (4 oz) unsweetened baking chocolate, broken into pieces
2 cups minature marshmallows
1 cup sweetened coconut flakes
1 cup coarsely chopped Renfroe pecans
4 bars (4 oz) semi-sweet baking chocolate, broken into pieces
1 tablespoon shortening

Heat oven to 350°. Combine pretzels and melted butter in small bowl; press evenly into bottom of 13x9 inch ungreased baking pan. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave at high 1 to 1½ minutes or until mixture is melted and smooth when stirred. Pour over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer. Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack. Melt semi-sweet chocolate and shortening in small microwave-safe bowl on high for one minute or until melted when stirred; drizzle over entire top. Refrigerate 15 minutes or until set. Cut into bars.

Raspberry Blondies

2 cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 cups golden brown sugar
¾ cup butter, at room temperature
2 large eggs
2 teaspoon vanilla
1 cup coarsely chopped Renfroe pecans
1 cup (½ pint) fresh raspberries (or blueberries)

Preheat oven to 350°. Line 9x9x2-inch metal baking pan with aluminum foil, extending foil over sides. Butter and flour foil. Mix flour, baking powder, salt and baking soda. In another bowl beat brown sugar and butter until light and fluffy. Beat in eggs one at a time, then vanilla. Add flour mixture and beat just until blended. Stir in pecans. Spread batter evenly in pan. Sprinkle raspberries over top. Bake until top is golden and tester comes out clean, about 50 minutes. Cool completely in pan. Cover with plastic wrap and refrigerate. Bring to room temperature to serve.

Roasted & Salted Pecans

1 lb. Renfroe pecans
½ cup butter
Salt to taste

Preheat oven to 300°. Spread Pecans on large baking sheet. Saturate with melted butter. Sprinkle with salt. Bake 20-30 minutes. Stir during baking. Pecans will continue to brown and turn crisp after removing from the oven.

Rosemary Pecans

3 cups Renfroe pecan halves
2 Tbsp pecan oil
1 Tbsp fresh rosemary, chopped
fine sea salt to taste

Arrange raw pecans on a rimmed baking sheet. Bake at 375° for about 12 minutes stirring at least once. Transfer while warm to a bowl, toss with rosemary, pecan oil, and salt so that the pecans are coated. Return to baking sheet to cool.

Sandra's Microwave Sugar Pecans

1 lb Renfroe pecan halves
1 Cup Sugar
½ Cup Water

Mix water and sugar into a glass, microwavable dish. Add pecans and stir to coat.

Microwave at 2 minute intervals and stir at each interval. Cook until liquid is absorbed. About 8 minutes total. Pour onto parchment paper or into a pan and separate. Let cool. Great as a snack or on salads. For different flavors you can add vanilla and cinnamon or orange extract and orange peel.

Sour Cream Pecans

½ cup sour cream
1½ cups granulated sugar
1½ teaspoon vanilla
3-4 cups Renfroe pecan halves

Combine first three ingredients in pan. Cook to 224°. Stir in Pecans. Mix to coat. Remove from heat, cover with lid 5-10 minutes. Pour onto wax paper, separate with fork. Cool.

Spiced Pecans

1 cup Renfroe pecan halves
½ cup sugar
1 teaspoon cinnamon
¼ teaspoon cloves
⅛ teaspoon salt
¼ teaspoon nutmeg
2 tablespoon water

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

Spiced Sugar Pecan Halves

1 stick of butter
2 cups Renfroe pecan halves
1½ cups confectioners sugar
1 Tbsp ground cloves
1 Tbsp cinnamon
1 Tbsp nutmeg

Melt butter in a heavy skillet. Add pecan halves and cook for 20 minutes on low heat while stirring. Mix confectinoers sugar, ground cloves, cinnamon, and nutmeg in a paper bag. Add the warm pecans and shake to coat. Spread on wax paper and let cool.

Sweet & Spicy Pecans

1 cup Renfroe pecan halves
1 teaspoon canola oil
1½ tablespoons or more sugar to taste
½ teaspoon kosher or sea salt
1 teaspoon ground red chile

Preheat oven to 300°. Spread the pecans on a sheet pan and roast until fragrant, about 25 minutes. Stir a few times so that they color evenly. Heat the oil in a skillet over medium heat, add the nuts and stir to coat. Sprinkle with the sugar and salt and cook, stirring continually, over medium heat, until the sugar melts and starts to caramelize and coat the nuts, about 5 minutes. Turn off the heat but keep stirring until the nuts begin to cool, then toss with the chile and turn them onto a plate to finish cooling. Makes 1 cup.

Sweet Chili Pecans

1½ cups Renfroe pecan halves
2 tablespoon melted butter
2 teaspoon cumin
¾ teaspoon chili powder
¼ teaspoon red pepper flakes
¼ teaspoon seasoning salt
1½ tablespoon white sugar

Toss Pecans in melted butter. Combine the five remaining ingredients. Sprinkle evenly over Pecans, tossing to cover. Spread Pecans in a single layer on a baking sheet. Bake at 325° for 15 minutes, stirring once. Cool and store in airtight container.

Toasted Pecans

Spread out in a single layer of Renfroe pecans on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10-15 minutes. OR...

Toast in an ungreased skillet over medium heat, stir until golden brown and aromatic.

Be sure to not overcook. Pecans continue to brown after removing from heat.

Toffee Butter Crunch

1 cup butter (2 sticks)
1 cup sugar
1 tablespoon light corn syrup
¾ cup semisweet chocolate pieces
½ cup plus ½ cup chopped toasted Renfroe pecans

Melt butter in a large saucepan. Add sugar and corn syrup. Cook over medium heat, stirring often, to hard-crack stage (300°) watch carefully after temperature reaches 280°. Quickly stir in pecans; spread in well-greased 13x9" pan. Cool thoroughly. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with ¼ cup pecans. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces.

Shipping Information


Delivery Charges

Total Order to Each Address

  Min Max   Ship Cost
For Orders Up To $19.99 Add $9.50
  $20.00 $29.99   $10.50
  $30.00 $44.99   $12.00
  $45.00 $59.99   $13.00
  $60.00 $74.99   $14.00
  $75.00 $89.99   $15.00
  $90.00 $119.99   $16.00

For orders $120.00 and up add 12% for shipping.

For any other shipping inquiries, call us Toll-Free: 1-800-874-1929 from 9am to 5pm CST Monday through Friday.

Standard Shipping

We use UPS Ground for all shipments to street addresses in the 48 contiguous states. UPS picks up our packages to be shipped Monday through Friday at 5pm CST. Large orders are shipped in the best way.

Express Delivery

Any express delivery options are offered only by placing an order via our Toll-Free number 1-800-874-1929 from 9am to 5pm CST Monday through Friday.

Military APO/FPO, P.O Boxes, or Hawaii/Alaska

If you're shipping to Military APO/FPO, Hawaii, Alaska, P.O. Box addresses, or if you prefer to use the United States Postal Service, please place your order by phone. Call us Toll-Free: 1-800-874-1929 from 9am to 5pm CST Monday through Friday.

Incorrect Addresses

Renfroe Pecan Company cannot be responsible for incorrect addresses. Please be sure that the shipping addresses you provide us are current and complete to ensure smooth delivery.

Product Substitutions

We reserve the right to substitute products of equal or greater value when necessary. Substitutions for chocolate will be made during hot weather months. Gift tins may vary in design.

Card Enclosure

We put a message on the packing slip instead of enclosing cards unless specifically requested.

Pecan Facts


Pronunciation of Pecan

Perhaps the way people pronounce "pecan" may depend on where they are from geographically. Most of us at Renfroe Pecan pronounce it this way:

puh-con

But, we've also heard many other pronunciations:

pee-can
pi-kahn
pee-cawn

When it comes down to it, it really doesn't matter how you say it.

Storing Pecans

Pecans easily absorb odors, so be sure to store them away from other foods such as onions and seafood or make sure that they are in an airtight container.

For the best quality, store pecans in the freezer. The colder the better! At 40° (refrigerator), pecans will last approximately 6 months. At 0° (freezer), they will last over a year.

If the pecans are in-shell, add an additional 6 months for how long they last under either condition.

Shell to Meat Formula

Here are some easy formulas to convert in-shell pecans to nutmeat (all conversions are approximate):

  • A pound of in-shell pecans will yield 2¼ cups of nutmeat.
  • Twelve pecan halves will yield 3 tablespoons of chopped nutmeat.
  • For a pound of nutmeat, you will need 2½ pounds of in-shell pecans.

Lowers Cholesterol

Many low carb diets allow high-saturated foods, which are known to raise blood cholesterol levels. However, pecans contain an abundance of unsaturated fats, and studies have shown that pecans can help lower cholesterol levels. Pecans also contain plant components with antioxidant properties, which can slow the oxidation or "rusting" of LDL (bad) cholesterol. And, a recent study has confirmed that pecans also contain plant sterols, which have been in the news recently for their cholesterol-lowering ability.

Source: ilovepecans.org

Full of Vitamins

It can be difficult to obtain all the nutrients you need when you follow a diet that severely restricts any nutrient (such as carbs). However, pecans provide a lot of nutritional bang for your buck, especially considering the few carbs that are present in pecans. Pecans contain over 19 vitamins and minerals including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. Just one ounce of pecans (a handful or about 20 halves) has more zinc an important nutrient for proper growth and strong immunity than a 3.5-ounce piece of skinless chicken. Most good sources of zinc are foods of animal origin, but pecans offer an excellent plant-based source.

Source: ilovepecans.org

Plenty of Fiber

One ounce of pecans has about the same amount of fiber as a medium-sized apple, and provides 10 percent of the recommended Daily Value for fiber. Fiber keeps you fuller longer and will keep your blood sugar steady (an important element to low-carb eating).

Source: ilovepecans.org

High in Good Fat

Pecans contain approximately 60 percent monounsaturated fat and 30 percent polyunsaturated fat. This means that almost 90 percent of the fats (oils) in pecans are heart-healthy! Not only will these fats help curb your appetite, they can help protect your heart. In fact, the U.S. Food and Drug Administration (FDA) felt there was enough evidence of nuts' heart-healthy benefits that it approved the following health claim, "Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts (including pecans), as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease."

Source: ilovepecans.org

Low in Carbs

Pecans are naturally low in carbohydrates - always have been, always will be. In fact, a handful of pecans (one ounce of pecans) contains only 4 grams of carbohydrates! That means that nutrient-dense pecans can add flavor, nutrition and disease-fighting properties to any diet that limits carbs.

Source: ilovepecans.org

Great for Diets

Research suggests that pecans may help with weight control. One reason is their ability to help with satiety - which means that dieters and those looking to control their weight will stay fuller, longer after they eat pecans. Studies have also shown that consumers who eat nuts regularly are leaner than those who dont eat nuts regularly, and suggest that nuts may increase the rate at which the body burns calories.

Source: ilovepecans.org

Nutritional Value

Calories: 213
Calories from Fat: 189
  Serving Size: 1/4 cup (30g)
  Per Serving % Daily Value
Total Fat 21g 33%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 7%
Sugars less than 1g  
Protein 3g  
Vitamin A   0%
Vitamin C   0%
Calcium   0%
Iron   0%

In the News


Our team at Renfroe Pecan Company is busy getting ready for the new crop of Pecans and the holidays. We look forward to this time of year because we get new merchandise for the retail store and a fresh new crop of pecans and assortment of other nuts. The new catalog is at the printer and will be mailed soon. If you're not on our mailing list give us a call 800-874-1929 and we will be glad to add you.



Gulf Breeze News

J.W. Renfroe Pecan Co.: de-shelled

Pecans are the only Native American nuts. The Indians harvested pecans during the fall months as an important part of their diet. Pecans grew wild in the river and creek bottoms around the Gulf Coast long before Europeans settled the area. Around the turn of the century, pecans became an important commercial item with pecan processing plants being built around the country.

In the mid 1930's, J.W. Renfroe started buying pecans in Troy, AL. His pecan business grew to be one of the largest accumulators of pecans in the country. He shipped truckloads of in-shell pecans to processing plants in Chicago and St. Louis as well as to others in Georgia and Texas. J.W. Renfroe, Jr. grew up in the business...

Pensacola has always been a good growing area for pecans. Pecan trees were numerous in downtown and in the area around Brownsville and near Alcaniz Street to Ferry Pass. The surrounding counties of Baldwin, Mobile, Escambia County Alabama, Santa Rosa and Okaloosa area all good pecan-producing areas.

Entrepreneur Magazine

For years, the J.W. Renfroe Pecan Co. in Pensacola, Florida, existed solely as a wholesale pecan dealer. But when times got tough in the early '70s, the company began looking for other revenue sources. In 1972, it opened a retail location to sell its premium pecans directly to consumers. And in 1976, the owners purchased a small catalog company and began offering their pecans and pecan-related products through the mail.

Local Places We Do Business With

Bloomin' Lollipops | Burris Farm Market | Chan's Wine World | Classic City Catering | The Coffee Cup | Dharma Blue | The Fish House | Flounder's Chowder House | Hip Pocket Deli | J's Bakery | Jackson's | Madison's Diner | Marble Slab Creamery | McGuire's Irish Pub | Nancy's Haute Affairs | New World Landing | Nouveau Pastries and Catering

Fund Raising


Pecans are a healthy snack and a Holiday tradition, which makes them easy to sell and a rewarding and valuable resource for your fund raising drive. We use only fresh new-crop pecans for fall fund-raisers, and we pay the shipping on fund-raising orders over 50 pounds! The pecan harvest normally begins in mid-October, and we'll begin shipping on a first-come, first-serve basis as soon as they're processed and packaged, so get your order in early! Our fund-raising program includes our Fancy Jumbo Halves and Fancy Large Pieces in 1#bags, and also Raw Whole Almonds, Blanched Slivered Almonds, Natural Sliced Almonds, Natural Inshell Pistachios, and Natural English Walnuts.

The family and staff at Renfroe's will work with you every step of the way to help you achieve your fundraising goals. Please call or email for fund-raising pricing for your school, church, scout troop, or other non-profit organization.

We support fund raisers year-round!

Contact Us


Let us know if you have any questions, ideas, or suggestions about our products and services.