Below are some of our favorite recipes. We hope you enjoy!
- 1 cup Stone Mountain Pecans (chopped)
- 30 - 50 Stone Mountain Pecan halves
- 4 tbsp (1/2 stick) Butter (softened)
- 1 cup granulated Sugar
- 3 Eggs (slightly beaten)
- 1 cup light Corn Syrup
- 1 tsp Vanilla
- 1/8 tsp Salt
- 9-inch Pastry Shell
Cream butter and sugar together. Add remaining ingredients. Pour into unbaked 9-inch pastry shell. Top
with pecan halves. Bake 10 minutes at 375 degrees and another 30-35 minutes at 325.
- PART 1
- 1/2 cup Shortening
- 1 1/2 cups Flour (sifted)
- 1/4 tsp Salt
- 1 tbsp Sugar
- 1 Egg
- 2 tbsp Water
- PART 2
- 2 Eggs (well-beaten)
- 1 cup Brown Sugar(firmly-packed)
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 2 tbsp Flour
- 1/2 tsp Vanilla
- 1 cup Pecans (chopped)
PART 1 - Cream shortening and add mixture of flour, salt and sugar. Blend until mix is coarse, even texture. Add egg
and water. Stir to mix. Press dough evenly into greased 9x12 pan. Bake 20 minutes at 350 degrees.
PART 2 - Add brown sugar to beaten eggs, then add combined salt, baking powder and flour. Beat until smooth. Add vanilla
and pecans. Spread on pastry. Bake about 30 minutes. Cool and cut into sticks.