Caramel-Pecan Tart

• 3 1/2 cups coarsely chopped pecans
• 2 cups all-purpose flour
• 2/3 cup powdered sugar
• 3/4 cup butter, cubed
• 1/2 cup firmly packed brown sugar
• 1/2 cup honey
• 2/3 cup butter
• 3 tablespoons whipping cream

• Preheat oven to 350*F
• 1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
• 2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
• 3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
• 4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
• 5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
• Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

Ma-Ma Bennett's Perfectly Patient Pecan Pie

• 2 Eggs
• 2/3 Cup Sugar (Pure Cane)
• 1/2 cup light corn syrup-Karo
• 1/2 tsp Salt
• 1 tsp Vanilla Extract (Butter Nut or Regular)
• 2 Tbsp Butter Melted
• 1 Cup Pecans (Crushed or Whole)
• 1 Deep Dish/Regular 9" Pie Crust
  

Pre-heat oven to 325*F

To make Mixture: First, beat eggs in a large bowl. Then add sugar, mix together with eggs. Next, add light corn syrup and mix well with eggs and sugar. Then add salt and mix well with eggs, sugar, and corn syrup. Next, add vanilla extract and mix well with eggs, corn syrup, and salt. Next, melt butter and mix well with eggs, sugar, cor syrup, salt and vanilla extract. Last, add pecans and mix well with eggs, sugar, corn syrup, salt, vanilla extract, and butter. (Hint: Just make sure you put in each ingredient one at a time and mix well with others before putting in the next ingredient, this was Ma-Ma's secret.)

Spoon mixture into pie crust and bake for 40-45 minutes. Do not bake for more than 45 minutes.

Creator: Mirium Frances Bennett (Date Unknown, Written Down by Kim Bennett, 25 December 2010)

Danish Rice Pudding

Serves - 12

6 Cups Milk
2 Cups Uncooked Rice
1 Cup Sugar
4 Tbsp. Butter (1/2 stick)
1 tsp. Vanilla Extract
1 tsp. Almond Extract
1/2 Cup Crushed, Sliced Almonds
2 Pints Whipping Cream

Cook Rice, milk and sugar over low heat until most of the milk is absorbed (time varies, test for crunchy rice, when rice isn't crunchy, the rice is done). Remove from heat and add butter, vanilla and almond extracts and almonds. Let cool completely. Whip cream is separate bowl w/ 4 Tbsp. Sugar. Combine cooled rice mixture and whipped cream.

Serve with Raspberry Preserve, Cherries (See Cherry Sauce Recipe Below), Etc.

Cherry Sauce: 2 Cans of Cherries in heavy sauce. Thicken slightly with corn starch.

Creator: Girda Schmidt (Date Unknown)