RECIPE CORNER
Posted by Admin on February 15th, 2010
Cherry Crisp
Submitted by Shirley Presher
2 cans (21 oz. each) cherry pie filling
1/2 cup butter, softened
1-1/2 cups quick oats 1 cup brown sugar
1/2 cup ground pecans
Pour pie filling in a 13 X 9 pan; blend butter, oats, brown sugar & pecans ‘till mixture is crumbly; sprinkle over pie filling. Bake at 350° until golden brown. (12 servings)
Pecan Meltaways
Submitted by Shirley Presher
1 cup butter
2-1/4 cups all purpose flour
1/2 cup confectioners sugar
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup chopped pecans
Cream butter, confectioners sugar and vanilla until light & fluffy; combine flour & salt; gradually add to creamed mixture, mix well. Add pecans and mix well also. Roll into 1-inch balls; place on ungreased cookie sheet. Bake at 350° for 10-12 minutes. Roll warm cookies in confectioners sugar. Cool completely, then roll in sugar