Fondant (Uncooked with Pecans)

Ingredients:

• 1/2 cup (1 stick) butter
• 2 lbs powdered sugar
• 1 can (14 oz) sweetened condensed milk
• 1 Tbsp vanilla
• 2 cups Bass Pecan Pieces
• 1 pkg (6 oz) semi-sweet chocolate chips (melted)

Method:

Mix butter, sugar, milk, vanilla and BASS PECAN PIECES thoroughly.Roll into small balls, chill 2 hours. Dip balls into melted chocolate. Place balls on waxed paper to cool.

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Million Dollar Fudge

Ingredients:

• 3 (4-1/2 oz each) candy bars (plain chocolate)
• 2 pkgs (6 oz each) chocolate chips (semi-sweet)
• 1 pint marshmallow cr?me
• 1 Tbsp butter
• 1 tsp vanilla
• 4-1/2 cups sugar
• 1 tall can (13 oz) evaporated milk
• 1 lb Bass Pecan Pieces

Method:

Mix chocolate candy bars (pieced), chocolate chips, marshmallow cr?me, butter and vanilla in 6 -8 quart container.? Set aside.? Mix sugar and milk in 4-6 quart container and heat until mixture comes to a boil.? Boil for 6 minutes.? Pour into chocolate mixture, blending well.? Add pecans and drop by tablespoons on waxed paper (or pour into well-buttered 9x12 inch pan).? Let stand for six hours.? Makes about six pounds.

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Quick, No-Bake Rum Balls

Ingredients:

• 1/2 lb vanilla wafers (ground or crushed)
• 1 cup powdered sugar
• 2 Tbsp cocoa
• 1 cup Bass Pecan Pieces
• 1/2 cup light corn syrup
• 1/4 cup rum

Method:

Combine dry ingredients; add nuts, syrup and rum.? Stir until stiff. Coat hands with powdered sugar and roll mixture into balls of desired size. Let stand for about an hour on waxed paper, and then roll in additional powdered sugar. Makes about 40.

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Featured Recipe!

Candies

Butter Pecan Fudge

Ingredients:

• 1/2 c. butter
• 1/2 c. white sugar
• 1/2 c. packed brown sugar
• 1/2 c. whipping cream
• 1/8 tsp. salt
• 1 tsp. vanilla
• 2 c. confectioners' sugar
• 1 c. Bass pecan pieces (toasted)

Method:

Combine white and brown sugars, whipping cream and salt, bring to boil and boil 5 minutes (stirring constantly). Remove from heat, stir in vanilla and confectioners' sugar. Stir till smooth; add pecans, spread in buttered 8" square pan.

From the kitchen of
Nancy S. Jernigan
Laurel, MS

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Creamy Pecan Pralines

Ingredients:

• 2 cans evaporated milk
• 4 c. sugar
• 2 tsp. vanilla
• 2-1/2 to 3 c. Bass mammoth pecan halves

Method:

Heat milk 5 minutes; Add sugar, stirring constantly. Cook for 30-40 minutes over medium heat. Add vanilla and cook for additional 5 minutes. Then add pecans and butter, and cook until mixture sticks to the side of the pot. Remove from heat and stir until mixture thickens. Drop by spoonfuls onto greased pan or wax paper.

From the kitchen of
Jolene Benoit
New Iberia, LA

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Cakes

Pecan Magic Bundt Cake

Ingredients:

• 1-1/2 c. Bass pecan pieces, divided
• 2 eggs
• 1-1/2 c. sugar
• 1/2 c. canola oil
• 2 tsp. vanilla
• 2 tsp. cinnamon
• 2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 c. peeled, cored, and coarsely chopped apples (4 to 5 large apples)
• Shortening for greasing the Bundt pan

Method:

Very finely chop ½ cup of the pecan pieces. Grease the Bundt pan and line the greased pan with the pecans (covering the entire inside of the pan). Lightly press them to the sides.

Set oven to 350 degrees. Beat eggs till light colored. Add sugar, oil, and vanilla. Blend well. Mix together flour, soda, cinnamon and salt. Add to egg mixture. Add apples and the remaining cup of (coarsely chopped) pecan pieces to the batter. Bake for 1 hour - or until a toothpick inserted in the center comes out clean. (It may seem like there is not enough batter, but it will be delicious.) Serve with ice cream, whipped cream, or cheddar cheese.

From the kitchen of
Lucille Downer
Ocean Park, WA

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Sour Cream Nut Pound Cake

Ingredients:

• 1/2 c. Bass pecan pieces
• 3 c. cake flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 c. butter
• 3 c. sugar
• 6 eggs
• 1 tsp. vanilla extract
• 1 c. sour cream
• 1 cup confectioners' sugar
• 1 tbsp. vanilla extract
• 1 tbsp lemon extract
• 2 tbsp milk

Method:

Preheat oven to 300 degrees. Grease and flour a 10" Bundt pan. Sprinkle pecan pieces in bottom of pan. Sift together flour, salt and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time and then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan. Bake in preheated oven for 75-90 minutes or until toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes and then turn out onto a wire and cool completely.

To prepare the glaze:
In a small bowl, combine confectioners' sugar, milk and extracts. Drizzle over case while still warm.

From the kitchen of
Nancy Monroe
Rockwell, NC

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Banna Pecan Coconut Cake and Butter Cream Frosting

Ingredients:

• 3/4 c. shortening ½ c. shortening
• 1-1/2 c. sugar 1/2 c. butter, softened
• 2 eggs 2 c. confectioners' sugar
• 1 c. mashed ripe banana 1/2 tsp. vanilla extract
• 1 tsp. vanilla extract 1/2 tsp. coconut extract
• 2 c. cake flour 1/4 c. cold evaporated milk
• 1 tsp. baking soda pinch of salt
• 1 tsp. baking powder ½ c. Bass pecan pieces (toasted)
• 1/2 tsp. salt
• 1/2 c. buttermilk
• 1 c. Bass pecan pieces
• 2 c. flaked coconut

Method:

In a mixing bowl, cream shortening and sugar until fluffy. Add eggs and beat for 2 minutes. Add bananas and vanilla. Beat for 2 minutes. Combine the dry ingredients and add to the creamed mixture alternately with the buttermilk. Mix well. Stir in 1 cup pecan pieces and 1 cup flaked coconut. Pour into two 9" greased and floured pans. Sprinkle each with ½ cup of flaked coconut, or more if desired. Bake at 375 degrees for 25 to 30 minutes or until cake tests done. Loosely cover with foil during the last 10 minutes of baking. Cool in pans for 10 minutes - then remove to a wire rack (coconut side up).

Butter Cream Frosting
Toast the ½ cup pecan pieces on a baking sheet in the oven.

In a mixing bowl, cream the shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place cake layer, coconut side down, on cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1" around top edge of cake (leaving coconut center showing. Sprinkle toasted pecan pieces over coconut. Serves 12.

From the kitchen of
Pattie Bush
Laurel, MS

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Blueberry Pecan Brunch Cake

Ingredients:

• 6 oz unsalted butter (softened)
• 1 c. plus 2 tbsp sugar
• 1-1/2 tsp vanilla extract
• 3 large eggs (room temperature)
• 1-1/2 c. all-purpose flour
• 1-1/2 tbsp baking powder
• 1/2 tsp salt
• 1 c. Bass pecan pieces (finely chopped)
• 1-1/2 c. fresh (or frozen) blueberries
• 2 tbsp sugar
• 1 tsp cinnamon
• Powdered sugar

Method:

Using an electric mixer, beat the butter until light and smooth. Add the sugar and vanilla and beat on medium speed until light and fluffy. Add the eggs one at a time, beating on medium speed until each is incorporated (stopping to scrape the bowl as necessary).

Place the flour, baking powder and salt in a small bowl and whisk lightly to combine. With the mixer running on low speed, add the dry ingredients to the butter mixture. Mix just until the batter is combined - scrape once - and briefly mix again to finish.

Spray a 9 x 13-inch baking pan with baking spray. Dust lightly with flour, tapping out excess. Scrape the batter into the pan. Sprinkle ½ cup of the chopped pecans over the batter. Sprinkle the blueberries evenly over the batter and top with the remaining pecans. In a small bowl, combine the sugar and cinnamon and sprinkle the mixture evenly over the entire cake. Bake the cake on center rack in the oven for about 45 minutes, until golden brown and an inserted toothpick or wooden skewer comes out clean.

When cake is cool enough to handle, sift powdered sugar lightly over the top, cut into squares, serving warm or at room temperature. Serves 8 to 12. Cake can be made 1 to 2 days ahead. To store, cover tightly with plastic wrap and store at room temperature. Re-heat briefly in oven, if desired.

From the kitchen of
Marilyn Naron
Lawrence, KS

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