3 c. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. ground cinnamon
1 tsp. Salt
1 & ½ c. sugar
½ c. cooking oil
1 Tbsp. vanilla
2 c. chopped pitted peeled peaches
1 c. chopped pecans
Preheat oven to 325 degrees.
In a large bowl, mix together the flour, baking powder, salt, and cinnamon.
In a smaller bowl, beat together the eggs and sugar.
Add the oil and vanilla to the egg sugar mixture. Beat until combined.
Pour the egg mixture over the flour mixture.
Mix together until combined.
Fold in the peaches and pecans.
Pour into a greased bread pan. (8x4x2 inches)
Bake for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from the bread pan.
Allow to cool on wire rack before cutting the bread.
3 cups brown sugar
1 cup evaporated milk
2 tablespoons light corn syrup
1 teaspoon vanilla
1 cup chopped nuts, optional
3 tablespoons butter
Butter the sides of a medium saucepan (2 to 3-quart size). Add the brown sugar, evaporated milk, and corn syrup; bring to a boil, stirring constantly. Continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers about 235 F.*
Remove from heat and drop the butter onto the mixture, but do not stir. Let cool (without disturbing) until it registers about 120 F on the candy thermometer. This will take about 25 to 35 minutes. Add the vanilla and beat with a wooden spoon until the fudge just begins to thicken and loses its glossiness. You could also transfer the mixture to a stand mixture and beat with the paddle beater.
Add chopped nuts and beat for a few more minutes, until it is thick but not hardening. Pour or spread in a greased pie plate or 8-inch square pan.
Score when set and cut into squares when firm.
1 1/4cups solid pack pumpkin
2teaspoons vanilla extract
3/4teaspoon pumpkin pie spice
3/4cup light corn syrup
2teaspoons vanilla extract
1 1/2cups pecan halves
Preheat the oven to 350F.
To prepare the pumpkin filling, combine pumpkin, sugar, egg, half-and-half, vanilla extract, pumpkin pie spice and salt in a bowl. Whisk until smooth.
To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans.
Pour pumpkin filling into bottom of crust. Gently spoon pecan filling over pumpkin. Bake on a baking sheet 65 to 70 minutes, until the tip of a knife inserted into the center comes out clean.
Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving.
1/2 cup granulated sugar
1/2 cup brown sugar, light or dark, (I use light)
1 stick real butter
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2 cups powdered sugar
1 cup coarsely chopped toasted pecans
Line a 8 x 8 or 9 x 9 dish with aluminum foil and lightly butter the bottom of the foil.
Mix together the sugars, butter, whipping cream and salt in a heavy pan. Bring to a boil over medium heat, stirring slowly but constantly.
Once mixture boils, cook for exactly 5 minutes, while stirring constantly. Remove from heat.
Add the vanilla and blend in. Add the powdered sugar and beat with a spoon until the fudge is creamy and there are no sugar lumps remaining.
Fold in the pecans. Spread the candy in the prepared dish and let cool completely.
Cut into small squares and store in an airtight container.