Plaza Store is now closed. Country store will open Thursday – Saturday 10am to 5pm. We still have some items coming in from Candy Plant.
9oz tins = chocolate covered pecans, roasted n salted pecans
Zia’s and Caramel Logrolls, Snacking Tubs and a few more items.
Candy by the Pound still on sale at 40% off
Coke products Buy one get one Free
Blue Bell Ice Cream Still available
1 lb. Milk Chocolate
1 container (8 or 9oz) Whipped Topping
9-inch Baked Pastry Shell
1 cup chopped Pecans
Melt chocolate (with a little water added) in a double boiler. Fold in about 3/4 of the whipped topping with the melted chocolate and put in a baked pastry shell while warm. Sprinkle with pecans. Refrigerate for 1-2 hours before serving.
Optional: An additional chocolate Layer — perhaps of the semi-sweet variety — can be placed on the pie, and this can be capped with pecans halves.
Tip: the. Ore pennies you are willing to invest in the quality of your milk chocolate, the better tasting this recipe becomes. Giant Hershey’s bars work fine, but try some imported variety some time.
Unshelled pecans keep at room temperatures for about six months. In a refrigerator, they keep for one to three years. The shell further protects the meat from light, heat, moisture and exposure to air factors which tend to cause rancidity in the shelled products. Shelled pecans should never be stored at room temperature. They should be kept in a cool, dark, dry place or in the freezer. In a refrigerator about 40 degrees F or the freezer, they remain in good condition for a year. Make sure to place them in a tightly covered container as they can pick up odors.
1/2 cup Honey
1/2 cup Brown Sugar
1/4 cup Butter
3 Eggs, beaten
1 cup Pecans
9-inch Unbanked Pastry Shell
Blend honey and sugar together. Cook slowly to form a smooth syrup. Add butter. Add beaten eggs and pecans. Pour into pastry shell. Bake in 400 degree oven for 8-10 minutes. Reduce oven heat to 350 degrees and bake for 30 minutes, or until knife comes clean.
1/2 cup Sugar
1/4 teaspoon Salt
2 1/2 tablespoons Cornstarch
1 tablespoon Flour
3 cups Milk
3 Egg Yolks, slightly-beaten
1 tablespoon Butter
1 1/2 teaspoons Vanilla
1/2 cup chopped Pecans
9-inch Baked Pastry Shell
In a sauce pan, combine sugar, salt, cornstarch and flour; blend well. Gradually add milk, stirring to combine. Add slightly-beating egg yolks and butter. Cook over medium heat, stirring constantly until mixture comes to a full boil. Cool slightly, add vanilla and pecans. Pour into baked pie shell* and cover with meringue. Bake at 400 degrees until delicately brown (about 8-10 minutes). Cool away from drafts. Refrigerate until serving time.
*Of course, making homemade pie crusts takes time and a bit of skill. But if you have a runny pie, it’s usually caused by a refrigerated crust or frozen pie shell
1cup Pecan Halves
4 tablespoons (1/2 stick) Butter
Preheat over to 300 degrees. Melt butter in saucepan. Pour melted butter on a cookie sheet. Add pecan halves. Stir pecan halves in the butter, coating them on both sides. Bake on one side about 10 minutes, lightly salt to taste, turn the halves over, add more salt (if desired), and bake 10 more minutes.