Also known as Russian Tea Cakes aka Mexican Wedding Cookies Yields: About 4 dozen cookies Ingredients: 1 cup (2 sticks) butter, at room temperature ½ cup powdered sugar and ¼ cup powdered sugar, divided 1 teaspoon vanilla extract 2 ¼ cups all purpose flour ¼ teaspoon salt ¾ cup finely chopped pecans Preparation: Heat oven
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Serves: 8 Ingredients: 1 box of white cake mix and ingredients listed on box 1 can (8 ounces) crushed pineapple 1 cup sugar 1 package (8 ounces) Cream Cheese ½ cup butter, softened 3 cups powdered sugar 1 teaspoon vanilla 2-3 cups crushed pecans Preparation: Preheat oven to 350° Bake a white cake according to
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Serves: 8 Ingredients: 1 can (16 ounces) crushed pineapple, undrained 1 package yellow cake mix 1 can (21 ounces) prepared pie filling (your choice of flavor) 1 ½ sticks butter, sliced thin Preparation: Preheat oven to 350° Dump pineapple, including its juice, cake mix and pie filling into 13ʺ x 9ʺ x 2ʺ pan and
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Serves: 16 Ingredients: 1 head cabbage, shredded 2 each apple, diced 1 large can of pineapple tidbits, drained ½ cup walnuts, chopped (optional) ½ cup seedless raisins ½ cup mayonnaise-type salad dressing Preparation: In large mixing bowl, mix all ingredients. Can be served immediately or chilled. Notes: Bear in mind the amount of salad dressing
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Yields: 12 ample cookie bars Ingredients: 8 Tablespoons butter 1 ½ cups light brown sugar 1 ½ cups flour 1 ½ teaspoons baking powder ½ teaspoon salt 2 each eggs 1 ½ teaspoons vanilla extract ¾ cup pecans, chopped – optional ¼ cup walnuts, chopped – optional Preparation: Preheat oven to 325° Lightly spray baking
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Serves: 8 Ingredients: 2 sticks butter, melted 1 cup light brown sugar, packed 1 package graham crackers 1 ½ cups pecans, chopped Preparation: Preheat oven to 375° Line cookie sheet with aluminum foil, then line it with a layer of graham crackers. Combine melted butter and brown sugar in saucepan. Stir over low heat until
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