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Pecan trees are native in Texas and were a tasty change from the otherwise boring diet of the early settlers.
1/2 lb. butter or margarine
1/2 c. confectioners sugar
2 c. sifted flour
1 c. pecans, chopped fine
1t. vanillaCream butter and sugar. Add flour, nuts, and vanilla. Mix well. Take tablespoons of the mixture and roll into crescents. Place close together on an ungreased cookie sheet and bake at 325 for 20 min. These cookies do not rise much and should be very light in color. Cool completely, then roll in additional powdered sugar.
Sand Tarts keep very well in a tightly covered container and make excellent gifts.
This wonderful, moist cake is a classic throughout the South.
| 3 c. flour | 1 1/2 c. salad oil |
| 2 c. sugar | 1 1/2 t. vanilla |
| 1 t. salt | 1 8-oz. can crushed pineapple, un-drained |
| 1 t. soda | 1 c. pecans, chopped |
| 1 t. cinnamon | 2 c. bananas, mashed |
| 3 eggs, beaten |
Combine dry ingredients in a large bowl. Mix eggs and salad oil together and stir into dry ingredients. Do not beat. Stir in remaining ingredients until well mixed. Spoon batter into 3 oiled and floured 9-in cake pans. Bake at 350° for 25-30 minutes or until cake tests done. Allow cakes to cool in pans for 10 minutes after removing from the oven. remove from pans and cool completely. Frost with Cream Cheese Frosting (below).
2 8-oz. packages cream cheese, softened
1 c. butter, softened
2 16-oz. boxes powdered sugar
1 c. pecans
2 t. vanilla
Combine cream cheese and butter and mix together until smooth. Add powdered sugar and beat until light and fluffy. Add vanilla and mix. Spread frosting between layers and on top and sides of cake. Sprinkle with pecans.
2 c. oatmeal
1 3/4 c. flour
1 c. brown sugar
1 c. butter (no substitutes)
1 lb. dried fruit (dates, apricots, prunes, etc.)
3/4 c. water
juice from half a medium lemon
Preheat oven to 400 º. Put fruit in a skillet with water and lemon juice and cook until soft. Meanwhile, mix oatmeal, flour and sugar. Cut in butter until you have a crumbly mixture. Press 1/2 the crumble mix into the bottom of a 13 x 9 pan. Spread fruit in a thin layer over crumbles making sure you get it all the way to the edges. Press remaining crumble mix on top. Bake for 15 to 20 min. or until lightly browned. Cool on wire rack for an hour then cut in 1 in. squares. Store in a tightly covered container along with a slice of bread to absorb extra moisture.
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