Recipe: Dessert Recipes (25) Part 1 of 2 - 06-28-97 Recipe Swap (updated)

25 DESSERT RECIPES PART 1 of 2
Recipe Swap - June 28, 1997

RECIPES IN THIS FILE:
Lemon Meringue Pie
Williams Sonoma Popovers
Molten Lava Cakes
Hot Fudge Cake
Grilled Waffle Sundaes
Whoopie Pie Cookies
White Chocolate Raspberry Tart
Whoopie Pies (Cooking from Quilt Country)
Lemon Crumb Squares
Brownie Points (Richard Simmons)
Black Magic Cake
Hundred Dollar Frosting
Heritage Apple Cake
Kahlua Nut Squares
Browned Butter Icing
Black Forest Parfaits
Olive Garden Raspberry Mousse Cheesecake
Fruit Pizza
Raisin Pie
Grape Nuts Cereal Pie Crust
Double Chocolate Grand Mariner Brownies<
Nut Crust Pastry
Chocolate-Espresso Cookies
Jeanetta's Chess Cake
Texas Pecan Pie

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LEMON MERINGUE PIE
Source: Lynn Fusinato, 1996

Here is a Lemon Meringue Pie recipe I copied but haven't tried. The comments belong to the person who posted and possibly created the recipe. - Lynn

"One pie I never liked was lemon meringue pie. Not too long ago, I tried a lemon meringue pie that was unbelievable. This is the best pie I ever ate."

Egg beaters equal to 4 eggs or 4 egg yolks*
1 (14 oz) can Eagle brand sweetened condensed milk (regular or low fat)*
1/2 cup Real Lemon brand lemon juice
1 baked graham cracker crust
4 egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar

Preheat oven to 350 degrees F

Mix together the egg beaters, sweetened condensed milk and Real Lemon juice in a medium size bowl. Pour this mixture into the graham cracker crust.

In a small bowl, beat the egg whites with the cream of tartar until soft whites peaks form. Gradually (not quickly!) add the sugar and continue beating until the mixture is stiff, but not dry. Spread the meringue over the top of the pie, sealing in the lemon part.

Bake in the oven for about 15 minutes. Keep checking the oven after 10 minutes to make sure it isn't burning on the top. Keep checking it every minute. If you don't keep checking it, you can easily burn it. The top of the meringue should be golden brown.

Chill before serving.

*If you don't care about this pie being low fat, use 4 egg yolks in place of the egg beaters and regular sweetened condensed milk. The pie comes out thicker when it isn't low fat but tastes the same to me.

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WILLIAMS SONOMA POPOVERS
Source: Williams Sonoma 1994 Holiday Catalog
Make 6 popovers

2 eggs
1/4 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted
1 cup all-purpose flour

Butter a 6-cup popover or Texas-sized muffin pan.

In a medium bowl lightly whisk together the eggs and salt. Stir in the milk and butter and beat in the flour until just blended. DO NOT OVERBEAT!

Fill each prepared cup about half full using all the batter.

Place popovers in a cold oven, set the temperature to 425 degrees F and bake for 20 minutes. Popovers should rise considerably during this time, then reduce oven to 375 degrees F and continue baking 10-15 minutes longer until popovers are golden and crisp on the outside. Quickly pierce each popover with a thin metal skewer or the tip of a small knife to release the steam. Turn the oven off and leave them in it for 5-10 minutes more for further crisping. Remove and serve at once.

Serving Ideas: Serve with butter and jam.

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MOLTEN LAVA CAKES
Source: steve fr fla

This recipe was one of my mainstays: This is a single serving cake that is soft in the center, when it is cut open the sauce lows out into the ice cream, this was one of my best selling desserts in the 15 years I owned my Restaurant.

8 oz semi sweet chocolate chips
8 oz sweet butter
1 cup flour
1 cup sugar
4 egg yolks, plus 5 whole eggs
Ice cream (for serving)

Preheat oven to 500 degrees F. Grease and flour French rosette pans (tart).

Melt chips and butter in double boiler; combine with flour and sugar. Place in mixer. Add eggs one at a time on medium speed. Fill prepared pans to 2/3 full.

Bake at 500 degree F for exactly 7 minutes. Serve immediately with ice cream.

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HOT FUDGE CAKE
Source: CarolB

"I found this recipe recently in Taste of Home magazine," McClaskey wrote. It was "an instant family hit."

1 cup all-purpose flour
3/4 cup granulated sugar
6 tablespoons unsweetened cocoa powder, divided use
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup packed brown sugar
1 3/4 cups hot water
Whipped cream or ice cream (for serving)

Preheat oven to 350 degrees F.

In a medium bowl, combine flour, sugar, 2 tablespoons cocoa powder, baking powder and salt. Stir in milk, oil and vanilla until smooth. Spread in an ungreased 9-inch square pan.

Combine brown sugar and remaining 4 tablespoons (1/4 cup) cocoa powder; sprinkle over batter. Pour hot water over all; do not stir.

Bake for 35 to 40 minutes.

Serve warm with whipped cream or ice cream.

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GRILLED WAFFLE SUNDAES
From: Risa G.
Source: Mr. Food
Makes 8 sundaes

1 Tbsp. butter
1/3 cup maple or pancake syrup
8 frozen waffles
1 pint ice cream, any flavor
1 cup chocolate syrup
1 (8 oz.) container frozen whipped topping, thawed

Preheat grill to medium high heat.

In a small saucepan on the stove top, melt the butter with the maple syrup. Baste both sides of the frozen waffles with the maple syrup mixture. Grill the waffles for 2-3 minutes per side, or until crisp and lightly browned.

Place the waffles on plates and top with ice cream, chocolate syrup and whipped topping.

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WHOOPIE PIE COOKIES

FOR THE COOKIES:
1/2 cup unsweetened cocoa powder
1/2 cup Spry (vegetable shortening)
1 egg
1 cup sugar
2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup milk
1/2 cup water
1 tsp. vanilla
FOR THE FILLING:
3/4 cup Spry (vegetable shortening)
3/4 cup confectioners' sugar
1/2 cup marshmallow fluff

Preheat oven to 350 degrees F. Grease cookie sheets.

Mix the ingredients for the cookies together in one bowl until smooth. Drop by teaspoonfuls on cookie sheet.

Bake for 8 minutes.

Beat filling ingredients together until smooth.

When baked cookies are cool, frost 1 cookie (on inside) and top with another cookie.

These cookies freeze well.

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WHITE CHOCOLATE RASPBERRY TART
From: Judy
Makes 12 servings

FOR THE CRUST:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon ground ginger
1/4 cup ground toasted almonds
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 egg yolk
1 Tablespoon heavy whipping cream
Water

FOR THE FILLING:
12 ounces white chocolate
1/4 cup unsalted butter
1 Tablespoon Chambord (raspberry flavor liqueur)
1/2 cup heavy whipping cream
1 pint fresh raspberries

TO MAKE CRUST:
Sift together the flour, sugar ginger, almonds and salt. Knead in the butter, egg yolk and heavy cream, adding water if necessary to make pliable dough. Roll out dough to fit a 9-inch tart pan.

Bake at 350 degrees F for 12 minutes. Cool.

TO MAKE FILLING:
Melt the white chocolate with the butter in a double boiler set over simmering water. (You also can melt the chocolate in a microwave on medium power).

Stir in the liqueur. (You may get some separation of the chocolate, but don't worry).

Bring the heavy cream to a boil and whisk into the chocolate mixture.

Pour the raspberries into the prepared crust, pour the chocolate mixture over top and chill at least 2 hours before serving.

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WHOOPIE PIES
Source: Cooking From Quilt Country by Marcia Adams
From: CarolB
Makes about 3 dozen sandwich cookies

1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup milk
Choice of fillings (recipes follow)

Preheat oven to 425 degrees F. (This recipe requires a very hot oven.) Cover cooking sheets with aluminum foil.

With electric mixer, beat butter and sugar until light. Beat in egg and vanilla.

Sift together flour, cocoa powder, baking soda and baking powder. Add dry ingredients alternately with milk to butter mixture, beating until smooth. Drop by level measuring tablespoonfuls onto prepared cookie sheet.

Bake 7 minutes or until done. Let cool on racks.

When cool, sandwich two cookies, back to back, with filling.

MARSHMALLOW FILLING

1/2 cup (1 stick) butter or margarine
1 cup powdered sugar
1 cup marshmallow creme
1/2 teaspoon vanilla

Cream together butter and sugar until smooth. Blend in marshmallow creme and
vanilla.

WHOOPIE PIE FILLING

1/3 cup plus 3 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups (3 sticks) butter, room temperature
1/4 teaspoon salt
2 teaspoons vanilla
3 1/4 cups powdered sugar

Place flour in a medium saucepan. Add milk gradually, whisking until smooth. Cook over medium heat, whisking constantly, until mixture becomes thick and bubbles up in the center. Simmer over low heat for 2 minutes. Remove from heat; set aside and let cool.

Place butter in a large mixer bowl; beat until softened slightly. Gradually add salt, vanilla and sugar; beat for 2 minutes. One large spoonful at a time, gradually add cooled milk mixture to butter mixture. Beat on high for 1 minute or until filling is smooth, light and fluffy. If the filling seems too soft, refrigerate until it firms up a bit.

Cookies filled with this mixture should be wrapped in plastic and stored in the refrigerator. Bring to room temperature before serving.

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LEMON CRUMB SQUARES
From: Kate
Makes 2 dozen

These squares are from Neiman Marcus

1 (15 ounce) can condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon rind
1 1/2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, room temperature
1 cup dark brown sugar, firmly packed
1 cup uncooked oatmeal

Blend together milk, lemon juice, and rind. Set aside.

Sift together flour, baking powder, and salt; set aside.

Cream butter; blend in sugar. Add oatmeal and flour mixture and mix until crumbly. Spread half the mixture in an 8x12x2-inch buttered baking pan and pat down; spread condensed-milk mixture over top and cover with remaining crumb mixture.

Bake at 350 degrees F until brown around edges (about 25 minutes). Cool in pan at room temperature for 15 minutes; cut into 1 3/4-inch squares and chill in pan until firm.

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BROWNIE POINTS
From: Risa G.
Makes 16, each 3g fat

Here is a good one from Richard Simmons for those of us still trying to lose those last few pounds.

1/2 cup all purpose flour
3 tbsp. unsweetened cocoa powder
1/4 tsp. baking powder
1/4 cup nonfat cream cheese, softened
1 cup sugar
3 1/2 oz. semisweet chocolate, melted
5 tsp. vegetable oil
1/4 cup liquid egg substitute
2 tsp. vanilla extract
1 cup fresh or frozen raspberries (optional)

Preheat oven to 350 degrees F. Coat an 8x8x2-inch square baking pan with cooking spray.

In medium bowl stir together flour, cocoa powder, and baking powder.

In second medium bowl, with electric mixer beat together cream cheese and sugar until creamy. Beat in melted chocolate and oil. Gradually beat in egg substitute and vanilla. On low speed, beat in flour mixture until smooth.

Fold in raspberries if using. Spoon into prepared pan.

Bake for 35 minutes or until firm.

Cool pan on wire rack, then cut into 16 pieces.

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BLACK MAGIC CAKE
From: Kate

1 3/4 cup unbleached flour, sifted
2 cup sugar
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 large eggs
1/2 cup vegetable oil
1 cup strong black coffee
1 cup buttermilk
1 tsp. vanilla extract

Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13x9x2-inch baking pan.

Bake in preheated 350 degree F oven for 40 minutes or until the cake tests done.

Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares.

HUNDRED DOLLAR FROSTING

1/4 cup butter or regular margarine
3 oz. semisweet chocolate
1 large egg
2 cup confectioner's sugar
1 Tbsp. vanilla extract
1 Tbsp. lemon juice
1 cup walnuts, chopped

Combine butter and semisweet chocolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well.

Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth.

Stir in walnuts and frost cake with icing.

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HERITAGE APPLE CAKE
From: Kate

This cake is to die for. Very fast to make! Absolutely excellent!

1 1/2 cups flour
2 tsp. baking powder
1 1/2 cups sugar, divided use
2 eggs
2/3 cup vegetable oil
1/4 cup orange juice or water
1 tsp. vanilla
3 apples, peeled and sliced
2 tsp. ground cinnamon
Ice cream or whipped cream (optional, for serving)

Preheat oven to 350 degrees F. Grease a 9-inch springform pan or a square cake pan.

Combine flour and baking powder; set aside.

Whisk 1 cup sugar, eggs, oil, juice (or water) and vanilla together.

Stir in the baking powder and flour mixture. Spread half of the cake batter in the prepared pan; place apple slices on top.

Sprinkle apples with a mixture of the remaining 1/2 cup sugar mixed with cinnamon (reserve a bit for the top). Spread the apple cinnamon layer with the rest of the cake batter, sprinkle with reserved sugar mixture.

Bake until done, about 50 minutes.

Serve as is or with a bit of ice cream or whipped cream.

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KAHLUA NUT SQUARES
From: Kate

1 1/4 cups sifted all-purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
3/4 cup brown sugar, packed
1 large egg
1/4 cup plus 1 tblsp. Kahlua, divided use
1 cup semi-sweet chocolate pieces
1/3 cup chopped walnuts
FOR THE BROWNED BUTTER ICING:
2 tbsp. butter
1 tbsp. Kahlua
2 tbsp. milk or cream
1 1/3 cups sifted powdered sugar

Preheat oven to 350 degrees F. Grease a 7x11-inch baking pan.

Sift flour together with baking powder and salt; set aside.

Cream butter and sugar; beat in egg. Stir in 1/4 cup Kahlua, then add flour mixture, stir until well blended. Fold on chocolate pieces and nuts. Spread evenly in
prepared pan.

Bake 30 minutes or until top springs back when touched lightly in center. Do not over bake. Remove from oven and cool 15 minutes then brush top with 1 tablespoon Kahlua. Frost with Browned Butter Icing when completely cooled.

TO PREPARE THE BROWNED BUTTER ICING:
In a saucepan heat butter until lightly browned. Remove from heat. Add Kahlua, milk or cream and sifted powdered sugar.

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BLACK FOREST PARFAITS
Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S.

3 oz neufchatel cream cheese, room temperature
2 cups cold fat free milk, divided use
1 (3 oz.) pkg. jell-o sugar-free instant chocolate pudding
1 (1 lb.) can red sour pitted cherries, water packed
1/3 cup cherry juice (drained from can)
1 tbsp cornstarch
6 packets equal sweetener

Blend cream cheese with 1/4 cup milk on low speed of electric mixer, until smooth. Add remaining milk and dry pudding mix. Mix 1 or 2 minutes or until smooth; set aside.

Drain cherries and reserve juice; set aside.

In a saucepan, mix cornstarch in cherry juice until dissolved. Add cherries and cook until it boils for 1 minute. Remove from heat and stir in Equal.

Alternately spoon pudding and cherries into parfait dishes, ending with pudding. Garnish with 2 cherries.

Makes 6 servings

Nutrients per serving:
Calories 116, fat 3.5gm, cholesterol 14mg, carbohydrate 16g, sodium 304mg.
Exchanges: Bread 1/2, milk 1/2, fruit 1/2, fat 1.

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OLIVE GARDEN RASPBERRY MOUSSE CHEESECAKE
From: CarolB
Source: The Olive Garden Italian Restaurant
Makes 6 servings

FOR THE CHEESECAKE:
2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1 (9-inch) chocolate crumb crust
FOR RASPBERRY MOUSSE TOPPING:
1 1/2 teaspoons unflavored gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
1 cup heavy whipping cream
2 tablespoons granulated sugar

TO PREPARE THE CHEESECAKE:
Preheat oven to 325 degrees F.

Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium speed until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust.

Place on baking sheet and bake for 25 to 35 minutes. Let cool slightly, then refrigerate until cold.

TO PREPARE THE RASPBERRY MOUSSE:
Sprinkle gelatin over 1 1/2 tablespoons cold water. Stir and let stand 1 minute. Microwave on high power for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.)

Combine gelatin mixture with raspberry preserves. Chill 5 minutes. Do not chill longer than 5 minutes or mousse will be lumpy.

While raspberry mixture chills, whip cream until soft peaks form. Add sugar and continue whipping until stiff peaks form. Measure 1 1/2 cups of whipped cream for mousse. Refrigerate remaining cream for topping.

Using a wire whisk, gently fold raspberry mixture into 1 1/2 cups whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Let chill at least 1 hour before serving.

To serve, cut cheesecake into servings; top each piece with a dollop of reserved whipped cream.

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FRUIT PIZZA
From: Cookie
Makes 10-12 servings

Try this one, it is always a hit!

1 (20 oz) pkg refrigerated sugar cookie dough
1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1/2 tsp vanilla extract
Assorted fruit, sliced
3/4 tbsp orange marmalade or apricot preserves
1 tsp water

Freeze cookie dough 1 hour.

Slice frozen dough into 1/8-inch slices. Line foil-lined 14 inch pizza pan with slices, overlapping edges slightly.

Bake at 375 degrees F 10-12 minutes or until golden brown. Cool.

Invert cooled cookie onto a serving plate; carefully remove foil. Turn right side up (at this point I put it back onto the pizza pan).

Combine cream cheese, vanilla, and sugar; mixing until well blended. Spread over crust. Arrange fruit over cream cheese layer. Glaze with combined marmalade and 1 teaspoon water. Chill.

Cut into wedges to serve.

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RAISIN PIE
From: Kate

6 eggs
1 1/2 cups sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/4 cup lemon juice
1/4 cup butter, melted
1 1/2 cups raisins
1/2 cup chopped walnuts
1 9-inch pie shell (unbaked)

Combine eggs, sugar, spices, salt, lemon juice, and butter. Stir in raisins and nuts. Pour into pie crust.

Bake at 375 degrees F 35 to 40 minutes or until filling is set in center. Cool before serving.

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GRAPE NUTS PIE CRUST
From: Kate

1 cup Grape-Nuts cereal, ground
Butter Buds, mixed in warm water equal to 3 tbsp. butter
6 packets Equal

Combine ingredients and mix well. Press firmly into 9-inch pie pan.

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DOUBLE CHOCOLATE GRAND MARINER BROWNIES
Source: N. Amos

2 squares (1 ounce each) unsweetened chocolate
2 squares (1 ounce each) semisweet chocolate
1/2 cup butter
1 cup white granulated sugar
2 eggs
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans (optional)
2 tablespoons Grand Marnier
FOR THE ICING:
2 squares (1 ounce each) semisweet chocolate, melted
2 tablespoons butter
2 tablespoons light cream or 2% milk
1 tablespoon Grand Marnier (or can use 1 tablespoon cream and 2 tablespoons G.M.)
1 cup powdered sugar (or more, if needed)

In a large saucepan, melt chocolate together; remove from heat. Stir in butter and sugar, then eggs; set aside.

Mix flour, baking powder and salt together. Add to chocolate mixture. Add vanilla. Stir in pecans. Place in a greased 8x8-inch pan.

Bake at 350 degrees F for 25 minutes. Immediately after baking, brush on 2 tablespoons Grand Marnier. Cool 1 hour.

TO PREPARE THE ICING:
Combine the ingredients for the icing, stirring in more powdered if needed for consistency. Spread on cooled brownies.

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NUT CRUST PASTRY
From: Kate
Makes two 8 to 10-inch tart shells or twelve 2 1/2 to 3-inch tartlets

10 oz. finely chopped almonds, walnuts, pecans, filberts or macadamia nuts
1 cup (2 sticks) unsalted butter, room temperature
1/3 cup granulated sugar
3 cups all purpose flour
1 egg, lightly beaten
1 tsp. almond or vanilla extract

Preheat the oven to 350 degrees F. Butter the tart or tartlet pans.

Put all the ingredients in a large mixing bowl and mix until well blended, using an electric mixer or wooden spoon. Divide the mixture and press into the prepared pans. Chill for at least 30 minutes.

Bake for 20 to 25 minutes, or until the shells are golden brown. Let cool on racks before filling.

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CHOCOLATE-ESPRESSO COOKIES
From: Risa G.
Makes about 30

"Because they contain very little flour, these cookies have a chewy-brownie
like texture. Enjoy!!"

6 Tbsp. all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
8 oz. bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
2 large eggs
3/4 cup sugar
2 1/4 tsp. instant espresso powder
2 1/4 tsp. vanilla extract
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts

Preheat oven to 350 degrees F.

Mix flour, baking powder, and salt in small bowl.

Stir bittersweet chocolate and butter in heavy, large saucepan over low heat until melted. Remove from heat and cool to lukewarm.

Using electric mixer, beat eggs, sugar, espresso powder and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and chopped walnuts. Immediately drop dough by heaping tablespoons onto nonstick baking sheets, spacing 1 1/2-inches apart.

Bake until tops crack but cookies are still soft inside, about 12 minutes. Transfer baking sheets to rack; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.)

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JEANETTA'S CHESS CAKE
From: CarolB
Make 1 (13x9-inch) cheesecake

A dear friend makes this. The butter seasoning sounded weird but this is really delicious.

1 box Duncan Hines Yellow Cake mix (plain)
1 stick (1/2 cup) butter or margarine, softened
4 eggs, divided use
2 teaspoons butter flavoring, divided use
1 (8 ounce) package cream cheese, softened
1 ( 1 lb) box powdered sugar

Mix together the dry cake mix, butter, 1 egg and 1 teaspoon butter flavoring. Press into the bottom of a 13x9-inch baking pan; set aside.

Mix together cream cheese, powdered sugar, remaining 3 eggs and the remaining 1 teaspoon butter flavoring; pour on top of the mixture in the pan.

Bake at 350 degrees F for 35 to 40 minutes or until golden. (Cake will fall when removed from oven.)

Cut into bars.

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TEXAS PECAN PIE
From: Kate
Makes 1 (9-inch) pie

3 eggs
3/4 cup packed light brown sugar
3/4 cup light or dark corn syrup
1/2 cup (1 stick) margarine or butter, melted and cooled
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecans, coarsely chopped
1 (9-inch) unbaked homemade or frozen deep dish pie crust*
16 pecan halves

Preheat oven to 350 degrees F.

In medium bowl with fork beat eggs slightly. Add brown sugar, corn syrup, margarine, flour, salt and vanilla; stir until well blended. Stir in chopped pecans.

Pour into pie crust. Arrange pecan halves around edge of filling.

Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cover edge of pie with foil if pastry becomes too brown.