1 cup tomato soup
1 teaspoon baking soda
2 cups flour
1 cup sugar
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons baking powder
1 cup raisins
1/2 cup pecans

Mix tomato soup and baking soda; set side. In a bowl mix the following ingredients- flour, sugar, cloves, cinnamon, nutmeg, salt, and baking powder. Combine soup and flour mixture, alternating. Add raisins and nuts. Mix well. Drop by teaspoon 2 inches apart on a greased cookie sheet. Bake at 350F for 12 to 15 minutes.

1 cup soft butter
1/2 cup sugar
2 cups sifted flour
1 teaspoon vanilla
1 tablespoon water
2 cups ground pecans
Pecan halves

Cream butter and sugar until light. Add flour and mix well. Blend in vanilla, water and ground pecans. Chill until firm. Shape in 3/4 inch balls. Place on ungreased cookie sheet. Top each cookie with a pecan half, pressing in lightly. Bake at 325F for 20 minutes. Yields 6-8 dozen. Store in airtight container.

1 1/4 cup graham cracker crumbs
1/4 cup brown sugar
1/3 cup butter
14 ounces caramels
1/2 cup plus 3 tablespoons half & half
1 cup toasted pecans
24 ounces cream cheese
14 ounces sweetened condensed milk
3 eggs
1 teaspoon vanilla
11 pecan halves

Combine crumbs, sugar and butter; press firmly on bottom of 9-inch pan. Reserve 10 caramels. In saucepan combine caramels, 1/2 cup half & half; cook over medium heat until melted. Stir in pecans. Spread over prepared crust. Bake 15 minutes at 300F. Mix cream cheese until fluffy. Add milk gradually. Add eggs and vanilla; mix well. Pour into pan. Bake 1 hour. In small saucepan, cook and stir in reserved caramels with 3 tablespoons of half & half until melted. Immediately spread over cake. Garnish with pecan halves. Chill. Refrigerate leftovers.

1 cup graham cracker crumbs
1/2 stick butter
1 can coconut
6 ounces chocolate chips
6 ounces butterscotch chips
1 can sweetened condensed milk
1 cup chopped pecans

Melt butter in 9 x 12 inch baking pan. Add ingredients by layers in this order; coconut, chocolate, butterscotch, milk, and pecans. Bake at 325F for 30 minutes. Let cool, then cut into small squares.

1 cup butter
9 tablespoons powdered sugar
1/2 teaspoon vanilla
2 cups flour
2 1/2 chopped pecans
Powdered sugar

Cream butter and 9 tablespoons sugar until light and fluffy; blend in vanilla. Add flour. Add pecans. Shape dough into finger shapes. Bake on ungreased baking sheet for 18 to 20 minutes at 300F. Cool and roll in powdered sugar. Yields 4 dozen.

1 cup oil
2 eggs
1 teaspoon vanilla
2 cups sugar
2 cups flour
1 teaspoon soda
1/3 teaspoon salt
1 teaspoon cinnamon
4 medium peeled sliced apples
Topping:
3 ounces cream cheese
1 cup powdered sugar
1 1/2 teaspoon butter
1/2 teaspoon vanilla

Beat oil and eggs. Add vanilla, sugar, flour, soda, salt, and cinnamon. Stir apples in. Spread mixture into a 9x12 inch pan. Bake at 350F for 45 minutes. Blend cream cheese, powdered sugar, butter and vanilla. Spread on warm cake. Serve warm with ice cream.

1 1/2 graham cracker crumbs
1/2 cup butter
1 can sweetened condensed milk
6 1/2 ounce chocolate chips
3 1/2 ounces coconut
1 cup chopped pecans

Mix graham cracker crumbs and butter; press in bottom of pan. Pour milk over top. Spread chocolate chips over milk. Sprinkle coconut over chocolate chips. Sprinkle pecans over top. Bake at 350F for 20 minutes.

3 sticks butter
2 cups graham cracker crumbs
2 eggs
1 teaspoon vanilla
2 cups powdered sugar
3 to 5 bananas
1 can crushed pineapple
9 ounces frozen whipped topping
1/2 cup chopped pecans
1 small jar red cherries

Melt 1 stick butter; combine with cracker crumbs. Spread in 13 x 9 inch pan. Combine eggs, vanilla, butter, and powdered sugar. Beat no less than 15 minutes. Spread over crumb layer. Cover with sliced bananas and drained pineapple. Spread whipped topping over top. Sprinkle pecans and place cherries on top. Chill 3 hours.

1 1/2 cup oil
2 cups sugar
3 eggs
3 cups flour
1 teaspoon cinnamon
1 teaspoon vanilla
3 cups chopped peeled apples
1 cup pecans
1 stick butter
1 cup brown sugar
2 to 3 tablespoons milk

Mix oil, sugar, eggs, flour, cinnamon, vanilla, apples and pecans. Bake at 325F until toothpick inserted in the middle comes out clean. Boil butter, brown sugar and milk. Spread over cake.

1 pound butter
3 cups sugar
7 eggs separated
5 cups flour
1 teaspoon baking soda
4 tablespoons warm water
2 ounces lemon extract
1 quart chopped pecans
1 pound candied red and green cherries
1 pound candied pineapple

Cream butter and sugar. Beat egg yolks (reserving whites) and add to butter and sugar. Add a little flour; dissolve soda in warm water and add to mix. Add a little more flour and lemon extract. Dredge pecans and fruit in some flour. Stir into batter with remaining flour. Beat egg whites until stiff and fold into batter. Bake in a tube pan 2 1/2 hours at 300F.

6 egg whites
1/8 teaspoon salt
2 teaspoons vanilla
1/2 teaspoon cream of tartar
1 1/4 cup sugar
1 1/4 cup pecans
2 cups heavy cream
3 tablespoons powdered sugar
10 ounces cherry preserves
1 ounce semi-sweet chocolate, grated
3/4 cup pecans

Beat egg whites, salt, vanilla and cream of tartar until foamy. Beat sugar in gradually, until stiff and glossy. Fold in pecans. Spread in 4 equal 9 inch circles on greased cookie sheet and bake at 275F for 1 hour. Whip cream and powdered sugar until stiff peaks form. Layer meringues with a light spread of preserves, a sprinkle of chocolate and whipping cream. Refrigerate overnight.

3/4 cup butter
2 1/4 cup sugar
3 eggs
1/2 teaspoon salt
1/4 cup buttermilk
3 cups flour
1 1/2 teaspoon baking soda
1 1/2 cup mashed bananas
Topping:
1 box confectioners' sugar
8 ounces cream cheese
1 tablespoon milk
1 cup pecans

Cream butter and sugar. Add eggs, salt, buttermilk, flour, soda and bananas. Pour into 4 round cake pans. Bake at 350F for 15 to 18 minutes. Cool. Mix confectioners' sugar, cream cheese, milk and pecans. Spread on cake and garnish with sliced bananas.

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
3 eggs
3/4 cup oil
1 1/2 teaspoon vanilla
8 ounces pineapple
1 cup pecans
1 3/4 cup bananas
Cream Cheese Frosting:
1/2 cup butter
8 ounces cream cheese
1 box powdered sugar
1 teaspoon vanilla
1/2 cup pecans

Combine flour, soda, salt, sugar, and cinnamon; add eggs, oil, and vanilla. Stir until dry ingredients are moist. DO NOT BEAT. Stir in pineapple (juice included), pecans, and bananas. Pour into 3 round cake pans. Bake at 350 F for 23 to 28 minutes. Beat butter and cream cheese; gradually add powdered sugar. Beat until fluffy. Stir in vanilla and pecans.

2 sticks butter
1/2 cup cocoa
2 cups sugar
4 eggs
1/3 teaspoon salt
1 1/2 cup flour
1 1/2 cup chopped pecans
1 1/2 teaspoon vanilla
6 1/4 ounce mini marshmallows
1/3 cup cocoa
1/2 cup milk
chocolate
1/2 cup butter
1 box confectioners' sugar

Melt butter; add cocoa. Mix well. Add sugar, eggs, salt, flour, pecans and 1 teaspoon vanilla. Pour into greased 9 x 12 inch pan. Bake 30 to 35 minutes at 350F. Remove from oven; sprinkle with marshmallows. Mix 1/3 cup cocoa, milk, chocolate, 1/2 cup butter and 1/2 teaspoon vanilla. Pour over marshmallows while cake is warm.

1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon baking powder
2 cups flour
3 eggs
1 cup oil
10 ounces plums
1 1/4 toasted pecans
Confectioners' sugar
Rum Syrup:
2 tablespoons butter
1/4 cup sugar
2 tablespoons water
1/2 teaspoon rum extract

Mix cloves, nutmeg, cinnamon, salt, baking powder and flour. Make a well and add eggs, oil and plums; mix well. Stir in toasted pecans. Pour into a bundt pan. Bake at 350F for 50 to 60 minutes. Combine butter, water and sugar. Heat to a boil and boil 2 minutes. Remove from heat and add rum. Brush onto cake with a pastry brush. Sprinkle cake with confectioners' sugar.

1 1/2 cup butter
1 box brown sugar
1 cup sugar
5 eggs
1 teaspoon vanilla
1/2 teaspoon salt
3 cups flour
1 teaspoon baking powder
1 cup milk
1 cup chopped pecans

Cream butter and sugars together. Beat in eggs. Add vanilla and salt. Add sifted dry ingredients. Add milk; beat well. Stir in pecans. Pour into tube or bundt pan. Bake at 350F for 1 hour and 10 to 15 minutes. Invert and cool on rack.

2 sticks butter
1 box brown sugar
1/2 cup sugar
4 eggs, separated
2 cups flour
1/2 teaspoon vanilla
1 1/2 cups pecans
1 box Confectioners' sugar

Mix butter and sugars. Add yolks and flour. Fold in egg whites and vanilla. Add pecans and bake at 325F for 40 to 45 minutes. Cool and cut into squares. Roll in confectioners' sugar.

2 1/2 cups blended oatmeal
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
12 ounces chocolate chips
1 1/2 cups pecans

To blend oatmeal: measure and blend to a fine powder. Cream together butter, sugars, eggs and vanilla; mix with flour, oatmeal, salt, baking powder and soda. Add chips and pecans. Roll into balls and place 2 inches apart on cookie sheet. Bake 4 to 6 minutes at 375F.

1/2 cup butter
1 cup sugar
1 cup chopped dried apricots
1 egg
2 cups crispy rice cereal
1 cup chopped pecans
1 cup coconut

Melt butter in a 2-quart bowl. Add sugar and apricots, then egg. Cook 5 minutes in microwave, stirring every 2 minutes. Cool. Add cereal and pecans. Cool completely. Shape into logs; roll in coconut. Makes 30 logs.

4 cups sugar
1 cup evaporated milk
1/4 stick butter
1 teaspoon vanilla
4 cups pecans

Put 3 cups sugar and milk in saucepan. Bring to boil, stirring constantly. Put 1 cup sugar in heavy sauce pan and melt slowly to carmelize. Remove first mixture from heat and add caramelized sugar. Cook to hard boil stage. Remove from heat and add butter and vanilla. Add pecans and stir well. Drop by spoonfuls on wax paper. Cool.

1 cup chopped pecans
3/4 cup brown sugar
1/2 cup butter
1/2 cup semi-sweet chocolate chips

Butter a square 9 x 9 x 2-inch baking pan. Spread pecans in pan. Heat sugar and butter to boil in saucepan, stirring constantly, for 7 minutes. Pour into pan. Sprinkle chips over mixture and spread evenly. Refrigerate until firm. Break into pieces.

1 cup sugar
1/2 cup corn syrup
1 cup pecans
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Microwave sugar and syrup on high for 4 minutes; stir once. Add pecans. Microwave for 4 minutes; stir once. Add butter and vanilla. Microwave 1 minute. Add baking soda; stir well. Pour into greased pan. When cooled break into bite-sized pieces.

1 stick butter
1 1/2 cup sugar
3 tablespoons cocoa
3 eggs
1 cup flour
1 cup pecans
1/2 teaspoon salt
1 teaspoon vanilla
1 can sweetened condensed milk
2 1/4 cup coconut
Frosting:
3 tablespoons butter
3 tablespoons cocoa
2 tablespoons milk
powdered sugar

Mix butter, sugar, cocoa, eggs, flour, nuts, salt and vanilla. Pour into pan. Bake 20 to 25 minutes at 350F. Mix milk and coconut. Spread evenly over warm brownies. Bake 20 minutes; cool. Mix butter, cocoa and milk with enough powdered sugar to make a smooth frosting. Spread on cool brownies. Cut into bars.

2 boxes confectioners' sugar
1 cup cocoa
2 sticks butter
1/2 cup milk
1 tablespoon vanilla
1 1/2 cup pecans

Mix sugar and cocoa in microwave bowl. Lay 2 sticks of butter on top and pour on milk. Do not stir. Microwave 2 minutes, then stir; microwave longer if needed. Add vanilla and nuts. Pour into 9 x 13-inch pan and chill.

1 egg white
1/2 cup sugar
1 pound pecan halves
5 tablespoons unsalted butter

Beat egg white until stiff. Beat in sugar. Fold in nuts. Melt butter; spoon in nut mixture. Bake at 300F for 30 minutes, stirring occasionally. Cool. Store in airtight container.

1 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup bourbon
1/3 cup water
2 cups pecans

Cook sugar, nutmeg, cinnamon, salt, bourbon, and water to soft boil stage. Stir in pecans. Spread on waxed paper to cool.

4 egg whites
1/2 cup sherry
2 cups sugar
2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon ginger
8 cups pecan halves

Whisk egg whites. Add sherry, sugar and salt. Add spices and nuts. Spread on baking pan. Bake at 250F for 1 to 1 1/2 hours, stirring occasionally. Remove and cool on waxed paper.

10 ounce package of mini marshmallows
1 cup canned milk
2 cups sugar
1 pound red and green cherries
1 pound raisins
1 pound coconut
1 pound graham cracker crumbs
1/2 pound candied pineapple
1 pound chopped pecans

Mix marshmallows, milk, and sugar in double boiler. Bring to boil and cool. Pour in remaining ingredients. Place in glass dish and refrigerate

1 cup pecans
2 egg whites
1/8 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon cream of tartar
2/3 cup brown sugar

Toast pecans. Beat egg whites and salt. Add vanilla, cream of tartar and beat until soft peaks form. Gradually add sugar. Beat until peaks hold their points. Fold in pecans. Spoon onto foil-lined cookie sheet. Bake 18 to 20 minutes at 300F. Turn off oven and leave in for 5 to 7 minutes. Store in airtight container.

1 1/2 sticks butter
4 squares semi-sweet chocolate
1 teaspoon vanilla
1 3/4 cup sugar
1 cup chopped pecans
4 eggs
1 cup flour

Melt together butter and chocolate, then add other ingredients. Pour into cupcake holders. Bake at 350F for 20 to 25 minutes.

1/2 cup butter
4 ounces cream cheese
1 cup flour
Filling:
1 egg
brown sugar
1 tablespoon melted butter
1/4 teaspoon vanilla
1/2 cup finely chopped pecans

Whip butter and cream cheese. Add flour until blended. Chill for 1 hour or freeze until ready to use. Pinch off small pieces of dough and shape into balls about 1 1/4 inches diameter. Put each in cup of small 1 3/4 inch muffin pan. Press dough into bottom and sides of pan, lining each cup evenly, leaving a center cavity. Fill tassie with pecan filling. Beat egg; add brown sugar, melted butter, vanilla and mix well. Sprinkle half the chopped pecans into bottom of tassie shells. Pour in filling and top with remaining pecans. Bake at 350F for 15 to 17 minutes, until filling is almost set. Then reduce heat to 250F and bake for 10 minutes longer. Cool and remove from pan to racks. Makes 2 dozen.

1 cup butter
2 cups sugar
4 eggs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup cocoa
1 cup milk
1 cup pecans
1 cup sugar
2/3 cup cocoa
2 cups boiling water

Cream butter and 2 cups sugar. Add eggs. Combine flour, baking powder, salt and 2/3 cup cocoa. Add to creamed mixture. Add milk. Spread nuts evenly on 9 x 13-inch pan. Combine 1 cup sugar and 2/3 cup cocoa. Spoon batter evenly over nuts. Sprinkle sugar-cocoa mixture over batter. Pour boiling water evenly over all. Bake at 325F for 50 to 60 minutes.

1 pint blueberries
1 can crushed pineapple
1 box yellow cake mix
1/2 cup chopped pecans
1 1/2 sticks butter

Spread berries in 9 x 12-inch pan. Cover with pineapple. Pour on dry cake mix. Scatter nuts over top. Melt butter and drizzle over all. Bake 1 hour at 350F.

3 tablespoons boiling water
2 ounces sweet cooking chocolate
1 cup cake flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar
1/4 cup + 2 tablespoons butter
2 egg yolks
1/2 teaspoon vanilla
1/4 cup + 2 tablespoons buttermilk
2 egg whites
Caramel Topping:
1/2 cup butter, softened
14 ounces vanilla caramels
1 can evaporated milk
1 package semi-sweet chocolate chips
1/2 cup chopped pecans

Pour boiling water on cooking chocolate, stirring until melted; cool. Measure dry ingredients except sugar, together. Beat sugar and butter until fluffly. Beat in egg yolks. Beat in chocolate mixture and vanilla. Mix flour, soda, and salt with until buttermilk. Beat whites until stiff; fold in batter. Pour into greased and floured 9 x 13-inch pan. Bake 20 minutes at 350F. Stir together 1/2 cup softened butter, 14 ounces vanilla caramels and 1 can evaporated milk until smooth. Spread over hot cake; sprinkle with chocolate and nuts. Bake 20 minutes or until chocolate melts; cool.

4 pears
1/2 cup maple syrup
1/2 cup water
1/2 cup cornstarch
1/2 cup sugar
1/2 cup maple syrup
1 teaspoon vanilla
1/2 cup chopped pecans

Slice a piece off the bottom of pears to make flat base. Peel and core pears. Arrange in microwave safe dish. Mix 1/2 cup maple syrup with water in a small pot and cook until boiling. Pour evenly over pears. Cover loosely. Microwave on high 7 to 11 minutes until pears are tender. Cover; chill. Mix cornstarch, sugar, 1/2 cup maple syrup, and vanilla. Cook on high 5 or 6 minutes, stirring every 1/2 minute. Stir in pecans. Cool and spoon over pears.

Crust:
1 cup flour
1/3 cup powdered sugar
12 tablespoons butter
Pinch of salt
Filling:
3/4 cup brown sugar
3 tablespoons butter
3 eggs
3/4 cup corn syrup
2 teaspoons vanilla
2 cups pecans, chopped
1 1/2 cup pecan halves
Whipped cream or vanilla ice cream

Place flour, sugar, butter, and salt in food processor. Mix until dough holds together and forms a soft ball. Press pastry evenly over bottom of pie pan. Prick crust bottom with fork and set aside. Beat brown sugar and butter until fluffy. Add eggs, syrup, and vanilla. Mix thoroughly. Sprinkle chopped pecans over bottom of crust and cover with half of the filling. Place pecan halves over top of filling. Pour remaining filling over pecans. Bake at 350F for 60 to 70 minutes. Serve at room temperature or warm. Serve with whipped cream or ice cream.

1 yellow cake mix made into 2 layers according to directions
1 stick butter
3 ounces cream cheese
8 ounces sour cream
1 cup sugar
20 ounce can crushed pineapple, undrained
6 ounces coconut
1 package instant vanilla pudding
8 ounces whipped topping
2/3 cup pecans

Prepare cake mix according to directions. Blend together butter, cream cheese, sour cream and sugar. Add coconut and pineapple. Blend together. Sprinkle in dry pudding mix. Fold in whipped topping. Cut cake layers in half to make 4 layers. Spread blended mixture over layers. Decorate top of cake with pecans if desired.

1 cup pecan pieces
2 tablespoons butter
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
2 teaspoons vanilla
1 cup heavy cream
1/3 cup caramel ice cream topping

Toast pecan pieces with butter in pan in 300F oven. Stir every 5 minutes until toasted. Beat egg whites and cream of tartar until foamy. Add sugar by tablespoon until stiff. Fold in vanilla. Beat cream until stiff and fold in ice cream topping. Fold cream mixture into egg whites. Add pecans. Spoon into individual dishes. Freeze for 4 hours.

2 tablespoons sugar
2 cups + 2 tablespoons biscuit mix
1 egg
3/4 cup milk
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter
1/2 cup pecans

Blend sugar, 2 cups biscuit mix, egg, and milk. Spread in pan. Mix remaining biscuit mix, brown sugar, cinnamon, butter, and pecans. Pour over batter. Bake at 400F for 20 to 25 minutes. Serve hot.

1 package Pillsbury all-ready pie crust
1 cup chopped pecans
1/4 cup sugar
1/2 teaspoon almond extract
1 egg white
2 ounces semi-sweet chocolate
1/2 cup powdered sugar
3 to 4 teaspoons milk

Allow crusts to come to room temperature in the packages. Combine pecans, 1/4 cup sugar, extract, egg white and melted chocolate. Blend well. Unfold each piecrust. Cut each crust in 24 wedges. Place 1/2 teaspoon chocolate mixture on wide end of each wedge. Roll up. Bake until golden brown. Cool. Combine 1/2 cup powdered sugar and milk. Drizzle over pastries.

8 ounces cream cheese
4 eggs
6 tablespoons sugar
2 teaspoons vanilla
3/4 cup corn syrup
1 pie shell
3 ounces pecans

Cream together cream cheese, 1 egg, 4 tablespoons sugar and 1 teaspoon vanilla. In separate bowl, beat together corn syrup, vanilla, eggs, and sugar. Pour cheese mixture into pie shell. Pour in pecans. Pour the other mixture over the pecans. Bake at 375F for 35 minutes.

3 Heath English Toffee bars
4 eggs
1 cup corn syrup
1/2 cup sugar
4 tablespoons butter
1 tablespoon vanilla
1 cup pecans
1 unbaked pie shell

Cover bottom of pie shell with broken Heath bars. Combine eggs, syrup, sugar, butter, and vanilla; mix well and add pecans. Pour over Heath bars. Bake at 350F for 50 to 55 minutes.

1/2 cup frozen shortening
1 1/3 cup flour
1/2 teaspoon salt
5 1/2 tablespoons cold water
4 eggs
3/4 cup sugar
1/2 teaspoon salt
3/4 cup light corn syrup
3/4 cup dark corn syrup
1 tablespoon butter
1 teaspoon vanilla
1 cup pecans

Cut shortening into flour and salt. Add water by tablespoons. Roll out dough. Cut to fill a pie pan and crimp edges. Beat eggs. Add sugar, salt, corn syrup, butter, and vanilla. Beat well. Pour into pie shell and top with pecans. Bake at 350F for 40 to 45 minutes.

1 teaspoon vanilla
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup corn syrup
3 eggs
1 cup canned pumpkin
1 9-inch pie shell
1/4 cup pecan halves
3/4 cup chopped pecans
Spicy Whipped Cream:
Mix 1/2 cup brown sugar
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon

Stir in 3/4 cup whipped cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff. Filling: Mix sugar, cinnamon and salt. Stir in pumpkin, eggs, corn syrup and vanilla. Pour into pie shell. Sprinkle with pecans. Bake at 350F for 40 minutes. Cool. Serve with Spicy Whipped Cream.

1 stick butter, melted
1 cup sugar
2 eggs
1 teaspoon vinegar
1/2 cup coconut
1/2 cup raisins
1/2 cup chopped pecans
1 pie shell

Pour butter over sugar; add eggs and vinegar. Mix well. Fold in remaining ingredients. Pour into pie shell and bake at 300F for 45 minutes.

1 unbaked pie shell
6 ounces semi-sweet chocolate chips
1/4 cup butter
1/2 cup biscuit mix
1 cup chopped pecans
1 teaspoon vanilla
14 ounces sweetened condensed milk

Bake pastry shell at 375F for 10 minutes. Remove from oven. Reduce oven temperature to 325F. In a saucepan melt chips with butter. In large bowl beat chocolate mixture with remaining ingredients. Pour into shell. Bake 35 to 45 minutes. Serve warm with ice cream.

4 eggs
1 cup light corn syrup
2 tablespoons butter
1/3 cup sugar
1 tablespoon chocolate extract
6 ounces melted white chocolate
1 1/2 cup pecan halves
1 unbaked pie shell

Combine eggs, corn syrup, butter, sugar and extract until blended. Add chocolate and nuts. Pour into pastry shell. Bake at 350F for 50 to 60 minutes.