ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Pecan Wafers - 1927

Misc.
recipelink.com Chat Room Recipe Swap - 2001-06-01
From: Nancy,.SanFran

Pecan Wafers - 1927
Recipe By :October 1927 Good Housekeeping
Yield : 18

2 tablespoons Crisco
1/4 cup sugar
1 egg -- beaten
1/8 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon lemon juice
1/2 cup pastry flour
2 tablespoons milk
1/2 cup chopped pecans
18 pecan halves

Cream Crisco & sugar. Add egg, pecans & lemon juice. Sift flour, baking powder & salt. Add alternately with milk to first mixture. Mix well. Drop. Press flat. Put 1/2 pecan on top. Bake 10-15 minutes.

Bake at 350. All measurements level. About 2" space should be allowed on each pan for cookies to spread. Let cookies stand in pan a minute before removing to board to cool. Do not pile or put in jars until quite cold.
MsgID: 314737
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-01
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (22)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Halibut Almandine with Garlic Green Beans
  • HALIBUT ALMANDINE WITH GARLIC GREEN BEANS 12-ounces trimmed fresh green beans salt (to taste) 2 tablespoons olive oil 4 (6-ounces each) skinned halibut fillets Fresh-ground black pepper, to taste 2 cloves garlic, smas...
  • How Much Ham to Buy
  • Hi Kayce, Here's some info for you: QUANTITY OF HAM TO BUY "It is sometimes difficult to know just how much ham to buy to have the proper amount for a particular recipe or to serve a specific number of people. Some o...
  • Hunan Beef with Cumin (Chinese)
  • HUNAN BEEF WITH CUMIN 1 tablespoon Shaoxing wine or good medium-dry sherry 1/2 teaspoon salt 1 teaspoon light soy sauce 1 teaspoon dark soy sauce 1 tablespoon potato starch 12 ounces boneless short rib or other beef s...
  • Pantry Blondies
  • PANTRY BLONDIES "When I was a kid first learning how to bake, I discovered the blondie recipe in The Joy of Cooking. Even when my mother had run out of chocolate, she always had all the ingredients to make these delic...
  • Red Lobster Cocktail Sauce
  • RED LOBSTER COCKTAIL SAUCE 1 1/2 cups catsup 2 tablespoons horseradish 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 1/2 teaspoons sugar 1 dash hot sauce salt and pepper, to taste Combine all ingredien...
ADVERTISEMENT
  • Los Barrios Homemade Corn Tortillas
  • LOS BARRIOS HOMEMADE CORN TORTILLAS "Corn and flour tortillas are a staple in our home. They are eaten with every meal and used in many different recipes. The tortilla is to San Antonio as the bagel is to New York. It...
  • use less yeast
  • In most recipies, yeast is refered to by the Active dry yeast. Now with the "rapid rise" yeast you can use 1/2 as much. I also have tried to cut the first rise by 40 minutes, or on a bread machine choose a rapid cycle. T...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Pecan Wafers - 1927
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!