Pecan Meringues

2 large egg whites
1 cup sifted powdered sugar
1 cup finely chopped pecans
1/2 teaspoon vanilla

Directions:
Beat egg whites until stiff (standing in peaks). Fold in sugar and nuts. Add vanilla. Drop by teaspoonful onto a well-greased cookie sheet. Bake at 325° for about 18 minutes, or until meringues are set and their peaks lightly browned. Remove the cookie sheet from oven and place on a rack to cool for ten minutes. Then lift meringues gently from the sheet with a spatula. Makes 20.

Notes:

Butter Pecan Cookies

1 box Betty Crocker Butter Pecan Cake Mix
1 lightly beaten egg
1/4 cup vegetable oil
1/4 cup water
1 bag Toffee Bits

Directions:
Mix cake mix, egg, oil, and water (do not use mixer) then add Toffee Bits. Spray cookie sheet with Pam, then drop dough by teaspoon (I use a mini dipper) and bake for 10 minutes (only). Remove cookies to baking rack to cool.

Notes:
This recipe is from Ms. Joyce Putty of Hopkinsville, KY. All her baked goodies are delicious. That's why I asked for this recipe.

Salted Nut Roll Bars

Crust:

1 package yellow cake mix
1/3 cup margarine or butter
1 egg
2 cups Miniature marshmallows (or more as desired)

Combine cake mix, butter, and egg and mix until crumbly. Press mixture into a 9x13" cake pan and bake at 350° for 15 minutes or until lightly browned. Remove from oven and immediately sprinkle marshmallows over the crust.

Topping:

2/3 cup corn syrup
1/4 cup margarine or butter
1 (12-oz.) package of peanut butter chips
2 teaspoons vanilla
2 cups Rice Krispies
2 cups salted peanuts

In a 2-quart saucepan, combine syrup, margarine, and peanut butter chips. Over low heat, stir until margarine and chips are melted and mixture is smooth. Stir in vanilla. Fold in Rice Krispies and peanuts. Immediately spoon mixture onto crust, spreading to cover the marshmallow layer. Allow to cool completely before slicing into bars.

Pecan Bars

Crust: 1 cup flour 1/3 cup brown sugar, firmly packed 1/3 cup butter or margarine, softened 1/4 cup finely chopped pecans 1/4 teaspoon baking powder

Topping: 1/3 cup firmly packed brown sugar 2 tablespoons flour 1/2 teaspoon salt 3/4 cup corn syrup 1 teaspoon vanilla 2 eggs 2/3 cup chopped pecans

Directions:
Preheat over to 350°. Combine crust ingredients in a 13x9 inch pan and mix until crumbly. Press crumbs down to form crust. Bake 10-12 minutes until light brown. Remove from oven and set aside.

Meanwhile, combine the topping ingredients except the pecans. Beat together until well blended and pour over the hot crust. Sprinkle pecans over the top. Return to the oven for another 20-25 minutes or until golden brown. Cool and cut into bars.

Pecan Fingers

1 cup butter 1-1/4 cup powdered sugar 1 teaspoon vanilla 1 tablespoon cold water

2 cups flour 1/4 teaspoon salt 2 cups pecans (or other nuts), finely chopped

Directions:
Cream together the butter and 1/4 cup of powdered sugar. Add the vanilla, water and salt. Stir in the flour and nuts. (You might have to use clean hands to mix the dough.) Take a tablespoon of dough at a time and shape it into a 2-inch "finger", trying to keep it evenly shaped without any fat places. Bake fingers for about 1 hour at 250°, or until very light golden brown.

Pour 1 cup of powdered sugar into a deep bowl. Place cookies in the bowl a few at a time. Roll them in the sugar and lift them out with tongs.

Notes:
Another option is to dip one end of each cookie in melted chocolate.

Carolyn Walker gave me this recipe along with a batch of pecan fingers. She was a Colorado girl who ended up in West Berlin, Germany, in the late 80's/early 90's when we were there also. She worked with my husband.

Arlene Miller's Angel Cookies

1/2 cup brown sugar 1/2 cup white sugar 1/2 cup butter 1/2 cup shortening 1 teaspoon vanilla 1 egg

1/2 teaspoon soda 1/2 teaspoon cream of tartar 1 teaspoon baking powder 2 cups flour 1/2 cup nuts Sugar Water

Directions:
Cream butter and shortening, blend in sugars. Add egg and vanilla, mix well. Sift dry ingredients together and add to egg mixture. Stir well; then stir in nuts. Roll in balls about the size of a walnut. First dip in cold water, then in sugar. Place on cookie sheet and flatten with a fork. Bake at about 375° until edges are lightly browned.

Notes:
Arlene Miller of Rose, Nebraska, placed this recipe in the Jolly Neighbors Extension Club's handwritten cookbook during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card.