Frankye’s Toffee Bars

frankyes-toffee-bars

Ingredients

1 cup butter (no substitutes), softened
1 cup packed brown sugar
1 egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
6 full-size chocolate candy bars, broken into squares
1/2 to 1 cup Sunnyland Small Pecan Pieces (Raw or Toasted)

Directions

To make Frankye’s Toffee Bars, in a mixing bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour and salt; add to creamed mixture. Press into a greased 15 x 10 x 1 inch baking pan. Bake at  350° for 15 – 18 minutes or until golden brown. Immediately place candy bar pieces over crust. Let stand for 1 minute or until softened; spread chocolate evenly. Sprinkle with pecan  pieces. Cool. Cut into squares. Yield: 3 dozen

Note

Recipe Credit: Frankye LeMay
Photo Credit: epicurious.com

Apricot Torte

Apricot Torte

A luscious, moist torte topped with warmed apricot glaze;
sliced almonds and powdered sugar. Delicious! 

Ingredients:

  • 8 ounces Sunnyland Sliced Almonds, plus extra 1/4 cup for garnish
  • Margarine, for pan
  • 1 cup granulated sugar, plus more for pan
  • 8 oz Sunnyland Dried Apricots
  • Zest and juice of 1 lemon
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 8 large eggs, separated
  • 1/2 tsp coarse salt
  • 1/4 cup apricot jam
  • Powdered Sugar

Instructions:

  1. Preheat oven to 325°. Place nuts in a single layer on a rimmed baking sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.

  2. Grease a 10-inch spring-form pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, 8 oz almonds and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.

  3. Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.

  4. Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Powdered Sugar.

  5. Yield: 1 10-inch cake.

Notes:

Recipe and Picture from marthastewart.com

Rum Raisin Ice Cream

Rum Raisin Ice Cream
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Ingredients
  1. 3/4 cup Sunnyland Flame Raisins, chopped
  2. 1/4 cup dark rum
  3. 1 tsp vanilla extract
  4. 2 cups cream
  5. 2 cups milk
  6. 3/4 cup sugar
Instructions
  1. Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight.
  2. Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer’s instructions.
Notes
  1. Recipe Picture from Rita on Food.com
Sunnyland Farms https://www.sunnylandfarms.com/

Ritz Pecan Pie

Ritz Pecan Pie
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Ingredients
  1. 3 egg whites
  2. 1/2 tsp. baking powder
  3. 1 cup sugar
  4. 20 Ritz butter crackers, finely crushed
  5. 3/4 cup Sunnyland Pecan Pieces
  6. 1/2 tsp. vanilla
Instructions
  1. Beat egg whites with baking powder until stiff. Add sugar slowly; add crackers, pecans and vanilla. Pour into well buttered pie pan. Bake 30 minutes at 325°. Cool one hour. Top with ice cream or whipped cream.
Notes
  1. Recipe Picture by Celeste at cuckooking.blogspot.com
Sunnyland Farms https://www.sunnylandfarms.com/

Raspberry Pie

Raspberry Pie
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Ingredients
  1. 1 (9”) unbaked pie shell
  2. 1/2 cup Sunnyland Sliced Almonds
  3. 3 egg whites, beaten stiff
  4. 1 Tbsp. lemon juice
  5. 1 tsp. almond extract
  6. 1 cup sugar
  7. 1 (10-oz) pkg. frozen raspberries, thawed
  8. 1 cup whipping cream, whipped
Instructions
  1. Press almonds into pie shell; bake at 450° for 12 minutes. Set aside to cool.
  2. Beat egg whites until stiff peaks form. Add lemon juice, almond extract and sugar. Fold in raspberries and whipped cream. Spoon into pie shell; freeze 4-6 hours. Serves 8.
Notes
  1. Recipe Picture from dole.com
Sunnyland Farms https://www.sunnylandfarms.com/

Pumpkin-Pecan Pie

Pumpkin-Pecan Pie
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Ingredients
  1. 3 eggs, slightly beaten
  2. 1 cup canned or cooked mashed pumpkin
  3. 1 cup sugar
  4. 1/2 cup dark corn syrup
  5. 1 tsp. vanilla extract
  6. 1/2 tsp. ground cinnamon
  7. 1/4 tsp. salt
  8. 1 (9”) pastry shell, unbaked
  9. 1 cup Sunnyland Small Pecan Pieces
  10. Whipped cream for topping
Instructions
  1. Combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon and salt; mix well. Pour into pastry shell. Top with pecan pieces. Bake at 350° for 40 min. or until knife inserted in center comes out clean. Chill. Serve topped with whipped cream. Yield: one 9” pie.
Notes
  1. Recipe Picture from southernfood.about.com
Sunnyland Farms https://www.sunnylandfarms.com/

Pumpkin Spice Cookies With Lemon Icing

Pumpkin Spice Cookies With Lemon Icing
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Ingredients (main)
  1. 1/2 cup shortening
  2. 1 cup sugar
  3. 2 eggs, beaten
  4. 1 cup pumpkin, canned or fresh cooked
  5. 2 cups flour, sifted
  6. 2 tsp. baking powder
  7. 1 tsp. salt
  8. 2 1/2 tsp. ground cinnamon
  9. 1/2 tsp. ground nutmeg
  10. 1/4 tsp. ground ginger
  11. 1 cup Sunnyland Raisins
  12. 1 cup Sunnyland Small Pecan Pieces
Ingredients (for the lemon icing)
  1. (see instructions below)
Instructions
  1. Cream shortening; gradually beat in sugar. Add eggs and pumpkin; mix well. Sift flour, baking powder, salt and spices together; add to pumpkin mixture; mix well. Add raisins and nuts.
  2. Drop by heaping teaspoon onto greased cookie sheets; bake at 350° about 15 minutes. (until firm to touch). Remove from sheets; cool. Yield: 4 dozen.
  3. For the icing, combine 2 cups confectioners’ sugar with 1 Tbsp. EACH lemon juice and grated lemon peel. Add just enough cream to make icing spreadable.
Notes
  1. Recipe Picture from recipebridge.com
Sunnyland Farms https://www.sunnylandfarms.com/

Pineapple Bars

Pineapple Bars
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Ingredients
  1. 1 cup crushed pineapples in juice (8 1/4 oz can)
  2. 1 cup white sugar
  3. 2 1/2 Tbsp cornstarch
  4. 1 tbsp butter
  5. 1 cup water
  6. 3/4 cup shortening
  7. 1 cup brown sugar (packed)
  8. 1 3/4 cups all-purpose flour
  9. 1/2 tsp baking soda
  10. 1 tsp salt
  11. 1 1/2 cups rolled oats
Instructions
  1. Mix pineapple in juice, sugar, cornstarch, butter and water in saucepan. Cook until thickened, cool.
  2. Preheat oven to 400°F.
  3. Cream together shortening and sugar thoroughly. Stir in flour, baking soda and salt. Mix in rolled oats. Press and flatten half of the mixture over bottom of a 13 x 9 1/2 x 2 inch greased pan. Spread with cooled pineapple mixture.
  4. Top with remaining crumb mixture, patting lightly. Bake 25 to 30 minutes, or until lightly browned. While warm cut into bars and remove from pan.
Notes
  1. Recipe Picture from allrecipes.com
Sunnyland Farms https://www.sunnylandfarms.com/

Pecan Pie Crust

Pecan Pie Crust
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Ingredients
  1. 1 cup butter
  2. 2 cups flour
  3. 1 cup Sunnyland Small Pecan Pieces
Instructions
  1. Melt butter; add flour and pecans; mix well. Put in a pie pan and spread out to cover the bottom of the pan.
  2. Bake 15 minutes. at 325°. Cool completely.
  3. Fill with any already-cooked pie filling, such as chocolate cream, canned berry fillings, ice box pies.
  4. This recipe makes one 9” x 13” pie crust or two 9” round pie crusts.
Notes
  1. Recipe Picture from bakersroyale.com
Sunnyland Farms https://www.sunnylandfarms.com/

Orange Slice Cake

Orange Slice Cake
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Ingredients
  1. 1 cup butter (softened
  2. 2 cups white sugar
  3. 4 eggs
  4. 1/2 cup buttermilk
  5. 1 tsp baking soda
  6. 3 1/2 cups all-purpose flour
  7. 1 lb Sunnyland Natural Dates (pitted and chopped)
  8. 1 lb orange (slices candy, chopped)
  9. 2 cups Sunnyland Small Pecan Pieces
  10. 1 1/3 cups shredded coconut
  11. 1 cup orange juice
  12. 2 cups confectioners sugar
Instructions
  1. Cream shortening and sugar. Add eggs one at a time, beating well after each.
  2. Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
  3. In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
  4. Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
  5. Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.
Notes
  1. Recipe Picture from allrecipes.com
Sunnyland Farms https://www.sunnylandfarms.com/