Nancy’s Apple Pecan Pie

Nancy's Apple Pecan Pie

Nancy’s Apple Pecan Pie

This recipe, Nancy’s Apple Pecan Pie, is a Magic Pie that makes its own crust.  REALLY! 


Nancy’s Apple Pecan Pie Recipe


Nancy’s Apple Pecan Pie


2 apples

¾ cup sugar

1/3 cup flour

1 ¼ tsp. baking powder

½ tsp. cinnamon

½ tsp. salt

2 eggs, beaten with a fork


1 cup pecan, chopped

(* Penzeys Spices)


Preheat oven to 350 F.  Peel and slice the apples into a large bowl.

Add the rest of the ingredients and stir well.

Spoon into a pie plate with a flexible spatula to get every bit; and bake at 350 F. for 1 hour.

It’s just that EASY!  Let cool at least partially before slicing.           8 servings


(Recipe for Nancy’s Apple Pecan Pie was in Penzeys Spices catalog, 2015)


Chocolate & Pecan Macaroons

Chocolate & Pecan Macaroons

Chocolate & Pecan Macaroons


This recipe, Chocolate & Pecan Macaroons is from Diabetic Connect.  We love the rich flavor in these chewy cookies that are like a cross between higher-fat coconut macaroons and low-fat, low-calorie, egg-white based meringues.



Chocolate & Pecan Macaroons

3 large egg whites, at room temperature

1/8 tsp. salt

1 cup granulated sugar

6 oz. unsweetened chocolate, melted

1 cup sweetened flaked coconut

¾ cup pecans, finely chopped

1 Tbsp. confectioners’ sugar, for dusting

Position racks in the upper and lower thirds of oven; preheat to 350 F.  Line sheets with parchment paper, nonstick baking mats or lightly coat with cooking spray.

Beat egg whites and salt in a mixing bowl with electric mixer on high speed until frothy.  Gradually add sugar and continue beating until soft peaks form, about 5 minutes.

With a rubber spatula, gently fold melted chocolate, coconut and pecan into the egg whites until no white streaks remain.

Drop 2 teaspoons of batter per cookie about 1 inch apart onto the prepared baking sheets, fitting about 30 cookies per sheet.

Bake until set, 10 to 12 minutes.  Turn off the oven and leave the macaroons in the oven with the door slightly ajar for 30 minutes.  Remove from the oven and let cool completely.  Dust with confectioners’ sugar just before serving, if desired.  Store airtight for up to 3 days.              5 dozen


(Recipe for Chocolate & Pecan Macaroons came from Diabetic Connect, 2014)


Almond Crunch Toffee

Almond Crunch Toffee

Almond Crunch Toffee


This recipe has been my claim to fame since I was 14 years old.  One bite and you won’t be able to stop eating it!


Almond Crunch Toffee Recipe

Almond Crunch Toffee

1 ½ tsp. plus 1 cup butter, softened, divided

1 cup sugar

½ cup water

¼ tsp. salt

1 cup sliced almonds

½ tsp. baking soda

8 oz. dark chocolate candy bars, chopped

1 cup chopped pecans, toasted

¼ cup dry roasted peanuts, chopped

3 Tbsp. chocolate-covered coffee beans, halved

4 oz. white baking chocolate, chopped

Line a 13×9 inch pan with foil.  Grease the foil with 1 ½ tsp. butter; set aside.  In a heavy 3 qt. saucepan, melt remaining butter.  Stir in the sugar, water and salt.  Cook over medium heat until a candy thermometer reads 240 F. (soft-ball stage), stirring occasionally.

Stir in almonds.  Cook until candy thermometer reads 300 F. (hard-crack stage), stirring occasionally.  Remove from the heat; stir in baking soda until light and foamy.  Pour into prepared pan.  Sprinkle with chocolate; let stand for 5 minutes.  Carefully spread chocolate; sprinkle with pecans and peanuts.  Cool on a wire rack for 30 minutes.

Sprinkle with coffee beans; press down lightly.  Chill for 1 hour or until chocolate is firm.30 minutes longer or until form.

In a microwave, melt white chocolate, stir until smooth.  Drizzle over candy.  Chill 30 minutes longer or until firm.

Using foil, lift candy out of pan; discard foil.

Break candy into pieces.  Store in an airtight container.                       2 Lbs.

(Recipe for Almond Crunch Toffee came from Taste of Home (


Sweet Potato Waffles with Nut Topping

Sweet Potato Waffles with Nut Topping

Sweet Potato Waffles with Nut Topping


Ready in just minutes, these tender waffles have a wonderfully sweet and crunchy topping.  What a mouthwatering way to get your family out of bed the morning,

         Christine Keating                                                             Norwalk, California


Sweet Potato Waffles with Nut Topping Recipe


Sweet Potato Waffles with Nut Topping


2 cups Bisquick Mix

2 Tbsp. brown sugar

½ tsp. cinnamon

¼ tsp. ginger

¼ tsp. nutmeg

1 egg

1 1/3 cups 2% milk

1 cup canned sweet potatoes, mashed

2 Tbsp. canola oil

1 tsp. vanilla extract

Topping:   1 Tbsp. butter

½ cup chopped pecans

½ cup chopped walnuts

2 Tbsp. brown sugar

1 Tbsp. water

1/8 tsp. cinnamon

Dash salt

Dash nutmeg

Maple syrup

In large bowl, combine the biscuit mix, brown sugar and spices.  In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla.  Stir into dry ingredients just until combined.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Meanwhile, in a small skillet, melt butter over medium heat.  Add pecans and walnuts.  Cook and stir for 2 minutes.  Add the brown sugar, water, cinnamon, salt and nutmeg.  Cook and stir until sugar is dissolved.  Serve waffles with topping and syrup.        12 waffles


(Recipe for Sweet Potato Waffles with Nut Topping came from


Honey-Pecan Baked Cod

Honey-Pecan Baked Cod

Honey-Pecan Baked Cod

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


One night at dinner, while vacationing in the Blue Ridge Mountains, we tried a pecan-encrusted trout that we’ve tried to re-create.  We enjoy this tasty version with fresh or frozen cod often. (This is a Diabetic Friendly recipe!!)

            Lana German                                                                              Lenoir, North Carolina


Honey-Pecan Baked Cod Recipe

Honey-Pecan Baked Cod

3 Tbsp. honey

2 Tbsp. butter, melted

1 Tbsp. reduced-sodium soy sauce

1 ½ tsp. lemon-pepper seasoning

½ tsp. garlic powder

¼ tsp. season salt

1 ½ cups finely chopped pecans

6 cod fillets (6 oz. each)

Preheat oven to 400 F.  In a shallow bowl, combine first (6) six ingredients.  Place pecans in another shallow bowl.  Dip fillets in honey mixture, then coat with pecans.

Place in a greased 13×9 inch baking dish.  Bake, uncovered, 15-20 minutes or until fish flakes easily with a fork.         6 servings


(Recipe for Honey-Pecan Baked Cod was in


Apple Pecan Crepes

Apple Pecan Crepes

Apple Pecan Crepes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

This is a very easy, quick and delicious brunch item.  When they taste the nutty apple pie filling tucked inside the creamy vanilla sauce draped over the tender crepes, everyone “oohs” and “aahs” between bites.  Prepare a big batch-people tends to go back for seconds and even thirds!


Apple Pecan Crepes Recipe

Apple Pecan Crepes

1 can (21 oz.) apple pie filling

½ cup coarsely chopped pecans

½ tsp. ground cinnamon

12 prepared crepes (7 inches each)

1 egg, lightly beaten

¾ cup half-and-half

2 Tbsp. sugar

½ tsp. vanilla extract

¼ tsp. almond extract

In a small bowl, combine the pie filling, pecans and cinnamon.  Spread 2 rounded tablespoonfuls down the center of each crepe; roll up tightly.

Place in a greased 13 x 9 inch baking dish.  Bake, uncovered, at 375 F. for 10-14 minutes or until heated through.

Meanwhile, in a microwave-safe bowl, combined the egg, cream, sugar and extracts.  Cover and microwave at 50% power for 3 ½ to 4 ½ minutes or until thickened, stirring after each minute.  Cool.  Serve with crepes.       6 servings


(Recipe for Apple Pecan Crepes was on


Cranberry-Pecan Biscotti Recipe


Cranberry-Pecan Biscotti

This is the time of the year (Mid-October) I make Cranberry-Pecan Biscotti.  I don’t remember who gave me this recipe, but I do know that it sure is good.

Cranberry-Pecan Biscotti Recipe

Cranberry-Pecan Biscotti

½ cup plus 1/8 cup oil

3 eggs

¾ tsp. vanilla

¾ tsp. almond extract

½ cup plus 1/8 cup sugar

3 cups flour

1 ¾ tsp. baking powder

2 tsp. lemon peel

¾ cup chopped pecan

¾ cup cranberries

Preheat oven to 325 F.  Mix together the oil, eggs, vanilla and almond; then put the sugar into the mixer and mix well.

Next add the following to mixer; flour, baking powder, peel, pecan and cranberries.  Mix until mixture forms dough.

Turn mixture onto lightly floured surface.  Knead lightly until all is combined.  Divide dough in HALF.  Roll each half into a 14-inch log, 2-inches wide.

Place on greased cookie sheet.  Bake at 325 F. for 20 – 25 minutes.  Cool on pan for 10 minutes.

  • Reduce oven temperature to 275 F.

Place logs on cutting board; cut into ¾-inch diagonal slices.  Put the slices on parchment lined cookie sheets and bake on 275 F. for 10 minutes.

After they baked; turn slices over and bake 8 minutes longer or until they are lightly brown.  Remove from the cookie sheets and cool them on wire rack.


(Recipe for Cranberry-Pecan Biscotti, I don’t remember who gave me this recipe.)

Go onto my site:, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Cranberry-Pecan Biscotti, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!


Cherry Winks Cookie

Cherry Winks Cookies

I made the Cherry Winks Cookie Recipe when I sold my first Christmas Tray’s (I sold 10 trays) back in 1987.   But each time I made cookies trays, there were more people who wanted them.  You see, since I love to bake, I would make trays for all the big holidays.  I started at Christmas, then the following year I made trays for Valentine’s Day, Easter, Thanksgiving and Christmas (and by time Christmas came that year I was selling 25 trays).   I did this while I was working a full-time job too.

Cherry Winks Cookie Recipe


Cherry Winks

1 cup sugar

¾ cup shortening

2 Tbsp. milk

1 tsp. vanilla

2 eggs

2 ¼ cups flour

1 tsp. baking powder

½ tsp. salt

1 cup chopped pecans

1/3 cup chopped maraschino cherries, well drained

1 ½ cups coarsely crushed cornflakes cereal

15 maraschino cherries, quartered

Heat over to 375F.  Grease cookie sheets.  In large bowl, combine sugar, shortening, milk, vanilla and eggs; beat well.  Stir in flour, baking powder, baking soda, salt, pecans and 1/3 chopped cherries; mix well.  At this point you can refrigerate dough for easier handling for 1-2 hours.  Drop by rounded teaspoonful’s into cereal; thoroughly coat.  Form into balls; place 2 inches apart on prepared cookie sheets.  Lightly press maraschino cherry piece into top of each ball.  Bake 375F. for 10-15 minutes or until golden brown.

5 dozen cookies

(Recipe is from Pillsbury Classic #75, page 80)

Hope you enjoyed making the Cherry Winks Cookie Recipe, if so, click “Like”.