- 1 C. shortening
- 3 C. sugar
- 4 eggs (one at a time)
- 2 C. mashed bananas
- 4 C. sifted flour
- 2 C. chopped Texas pecans
- 1 tsp. vanilla
- 8 T. sour milk
- 2 tsp. soda
Cream shortening and sugar. Add eggs, one at a time. Add mashed bananas and sifted flour. Then add pecans and vanilla. Fold in sour milk and soda. Pour into a 10 inch tube pan. Bake for 30 minutes at 375 degrees F.
TEXAS PECAN PIE
- 4 eggs
- ½ C. brown sugar
- ¾ C. light corn syrup
- ⅛ T. salt
- 1 tsp. vanilla
- 1 T. melted butter
- 1 C. Texas pecan halves
- 1 9 in. unbaked pie shell
Beat eggs until frothy. Add brown sugar, corn syrup, salt, vanilla, melted butter, and Texas pecan halves. Pour into pie shell. Bake 10 minutes in 450 degrees F. oven. Reduce to 350 degrees for about half an hour or until knife comes out clean.
Cookies
MOCHA FROSTED DROPS
- ½ C. shortening
- 2 (1 oz.) squares unsweetened chocolate
- 1 C. brown sugar
- 1 egg
- 1 tsp. vanilla
- ½ C. buttermilk
- 1½ C. sifted all-purpose flour
- ½ tsp. soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ C. chopped Texas pecans
- 1 (6 oz.) pkg. semi-sweet chocolate pieces
Melt shortening and unsweetened chocolate squares in a saucepan. Cool 10 minutes. Stir in brown sugar. Beat in egg, vanilla, and buttermilk. Sift together flour, soda, baking powder, and salt. Add to the chocolate mixture. Stir in Texas pecans and semi-sweet chocolate pieces. Drop from teaspoon on greased cookie sheet. Bake at 375 degrees F. about 10 minutes. Remove from pan and cool. Frost with mocha frosting (below). Yield: about 3½ dozen.