Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/101



Scones


 * 2 C. flour

¾ t. salt

4 t. baking powder

1 T. butter

4 T. grated pecans

⅔ C. milk

Mix and sift dry ingredients. Cut in butter, add pecans and milk. Drop into gem pans and bake. Mrs. W. B. Devlin.

Coffee Twists


 * 2 C. flour

3 t. baking powder

½ t. salt

⅓ C. butter

1 egg

½ C. milk

3 T. sugar


 * ½ C. powdered sugar

⅓ C. grated pecans

½ t. vanilla

1 T. hot water

Mix and sift the dry ingredients. Cut in the shortening, then add well beaten egg and milk. Roll thin, spread with melted butter and half amount of pecans. Fold each end toward the center, making 8 folds. Roll again lightly and cut into strips 1 inch wide and 6 inches long. Double over lengthwise and form into twists, similar to twisted doughnuts. Brush over with milk and bake. When still warm, spread with a mixture made of powdered sugar, remainder of pecans, hot water, and vanilla.

Nell Doneen.

Cornmeal Griddle Cakes


 * ½ C. cornmeal

1½ C. boiling water

2 C. flour

5 t. baking powder

1½ t. salt

⅓ C. sugar

1¼ C. milk

1 egg

2 T. melted butter

½ C. grated pecans

Add the cornmeal to boiling water and boil 5 minutes. Cool slightly, add remaining dry ingredients, mixed and sifted, alternately with the milk. Add beaten egg, melted butter, and pecans. Cook on hot griddle.