Favorites from Frances:

Pecan Roll-Ups

Shuh Cake

Coconut Pecan Cake

Fudge Pecan Pie

Pecan Pound Cake

Plus, ...

Spiced Pecans

Fall Fruit Salad

Easy Fudge

Quick Flavored Caramelized Pecans!

Add 1/2 tsp. of your favorite flavoring to 2 Tblsp. corn syrup (for maple flavored, just use maple syrup) and microwave to boiling. Pour over 1/2 cup pecan halves & stir until coated. Cool and serve over salads, meats, & more!

Tell Us How You Like to Use Pecans!

Add Pecans ...America's Natural Nut... To Any Recipe!
Add the nutty rich taste of fresh pecans to vegetable and fruit dishes; ice-cream, cobblers, cookies, or pastries; waffles, cereals, or breads; or baked meats and casseroles! Pecans are #1 for adding just the right texture, flavor, and nutrition to your favorite dish.

Flavor Tips!
Maintaining the fresh flavor of your farm harvested pecans is easy! If properly handled and stored, fresh pecans can be enjoyed for many months after harvest. If improperly stored, pecan meats can darken in color and lose their fresh flavor. You can keep your Hauani Creek Ranch fresh pecans at peak flavor by storing at 0o F for up to two or more years. The color will remain golden and the taste will be fresh and vibrant. Wise pecan lovers make a habit of storing their freshly shelled pecans in airtight freezer containers and extracting only the amounts needed. Frozen pecan nutmeats thaw quickly and retain their flavor and crispness extremely well.

Family Favorite Recipes!

......from the kitchen of Frances Savage


Pecan Cheesecake Bars


1 1/2 C All-Purpose Flour

1 1/2 C firmly packed Light Brown Sugar, divided

1/2 C Unsalted Butter, softened

2 3/4 C finely Chopped Pecans, divided

2 (8oz) packages of Cream Cheese, softened

1/2 C Sugar

1/2 C Heavy Cream

2 tsp Vanilla

1/2 C Light Corn Syrup

1/3 C Unsalted Butter, melted

3 lg Eggs, lightly beaten


Preheat oven to 350


In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry 

blender, cut in butter until mixture is crumbly. Stir in 3/4 cup pecans. Press

mixture into bottom of a 13x9 inch baking pan.


Bake for 10 minutes.


In a large bowl, beat cream cheese and granulated sugar with a mixer at medium

speed until smooth. Add heavy cream and vanilla, beating until combined. Pour

over prepared crust. Bake for 15 minutes. Let cool for 10 min.


In a medium bow, whisk together corn syrup, melted butter, eggs and remaining 

3/4 cup brown sugar; Stir in remaining 2 cups of pecans. Pour pecan mixture over

cream cheese mixture. Bake until center is set, 40-45 minutes.                                                                                               




Honey Bun Cake

1-18.25 oz. yellow cake mix with pudding

4 large eggs

2/3 cup vegetable oil

1/3 cup water

1-8 oz. container sour cream

½ cup firmly packed brown sugar

1 tsp cinnamon

1 cup chopped pecans


Powdered Sugar Glaze:

1 cup sifted powdered sugar

1 tbsp. + 1 tsp milk

½ tsp vanilla

Drizzle over cake

Combine first 5 ingredients. Beat 2 minutes, set aside.

Combine brown sugar, cinnamon and chopped pecans.

Pour ½ of batter in greased and floured 9x13 pan.

Sprinkle ½ of sugar mixture over.

Repeat with remaining sugar and batter mixture.

Gently swirl with knife.


Bake at 350 for 35 minutes or until a wooden pick

inserted comes out clean. Remove from oven.

Drizzle Powdered Sugar Glaze over cake, and cool.

Cut into squares. Yield: 15 servings.


Cinnamon Sugar Pecans

1 lb pecan halves

1 large egg white

1 Tbsp water

1/2 tsp vanilla extract

1 cup granulated sugar

1 tsp cinnamon

1/2 tsp salt


1 Preheat oven tp 250 degrees. In a mixing bowl whisk egg white with water

until very frothy. In a seperate bowl whisk sugar, cinnamon and salt. Add 

pecans and toss until evenly coated.


2. Pour half of the sugar mixture over pecans and toss several times, then 

add remaining sugar mixture and toss until evenly coated. Pour coated pecans 

over a parchment paper lined baking sheet and spread into an even layer.


3. Bake in preheated oven 1 hour, stirring every 15 minutes. Allow to cool

then store in an air tight container.




Pecan Sticky Buns


4 1/2 tsp active dry yeast

1/2 c. warm water

1 1/4 c. buttermilk

2 eggs

5 1/2 c. all-purpose flour, divided

1/2 c. and 2 Tbsp. softened butter, divided

1 c. sugar, divided

2 tsp. baking powder

2 tsp. salt

2 tsp. ground cinnamon, divided

1 c. chopped pecans, divided

1/2 c. packed brown sugar, divided

1/2 c. melted butter, divided


1. Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups

flour, 1/2 cup of softened butter, 1/2 cup sugar, baking powder and salt. Blend 30 seconds

with mixer on low speed. Scraping the sides and bottom of the bowl. Beat 2 minutes on

medium speed. Stir in remaining 3 cups of flour. Knead for 5 minutes, or about 200 turns

on a lightly floured surface. Cover dough and allow to rise for half an hour.


2. Divide dough in half and roll each half into a 12x7 dish. Spread each half with 1 Tbs soft

butter and sprinkle with 1/4 cup of the sugar and 1 Tbsp of the ground cinnamon. Roll up

the halves, beginning at the wide side. Seal well by pinching the seams. Cut roll into

12 slices.


3. Coat two 9-inch round cake pans with nonstick spray, insert 6 rolls per pan, coat each

pan of rolls with 1/4 cup melted butter, 1/4 cup brown sugar and 1/2 cup chopped pecans,

leaving a small space between slices. Cover with cheesecloth or something similar and let

rise until doubled. 


4. Bake in a preheated oven at 375 for 30 minutes. Invert pans onto serving plates




Banana Split Salad


1 lg carton of Cool Whip

1 can sweetened condensed milk

1 can cherry pie filling

1 (8 oz.) can crushed pineapple

3 bananas – sliced

1 cup chopped pecans


Combine cool whip and condensed milk in a large bowl, beating well.

Fold in remaining ingredients.

Chill until ready to serve.


Fresh Apple Pecan Bars


3 eggs

1 cup oil

1 ¾ cup sugar

Beat above ingredients and add:

2 cups all-purpose flour

½ tsp. salt

½ tsp. cinnamon

1 tsp. baking soda

2 cups chopped apples

1 cup chopped pecans


Bake in large cookie sheet at 350 for 17 min

Holiday Cheese Ball
2 (8 oz.) package cream cheese
1 (8 1/2 oz.) can crushed pineapple, drained
2 cups chopped pecans
1/4 cups chopped green peppers
2 T chopped onions
1 tsp. season salt
Soften cream cheese. Stir in crushed pineapple, 1 cup pecans, green peppers, onion and salt. Chill well. Form into a ball and roll in 1 cup pecans. Chill until serving. Serve with assorted crackers.

Pumpkin Roll 
3 eggs 
1 cup sugar
1 tsp. lemon juice
Beat on high for 5 minutes then add 1 cup of pumpkin to mixture.

Mix together then add to pumpkin mixture.
3/4 cup all purpose flour
1/4 tsp. salt
2 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. baking powder 
1 tsp. vanilla
1 cup powdered sugar
1 (8 oz.) package cream cheese
Pour into greased and floured jelly roll pan.
Sprinkle with 1 cup chopped pecans.
Bake at 350° for 17 minutes.
Turn out on towel that has been sprinkled with powdered sugar.
Roll in towel and refrigerate  1 1/2 - 2 hours.
Spread with filling; Re-roll and refrigerate .

Granny’s Southern Pecan Pie
1 cup Dark Corn Syrup
1/2 cup Sugar
6 T Butter or Margarine
1 cup Chopped Pecans
3 Eggs
Bring syrup, sugar & butter mixture to boil. Beat eggs, and slowly pour syrup over the beaten eggs, beating all the while. Pour filling into unbaked pie shell Sprinkle chopped pecans over the top. Bake in 350˚ oven for 45 to 50 min. or until toothpick inserted in center comes out clean. Enjoy!

Crescent Roll Pecan Pie Bars
1/2 cup Chopped Pecans
1/2 cup Corn Syrup
1/2 cup Sugar
1 T Butter or Margarine, melted
1/2 tsp. Vanilla
1 Egg, beaten
1 Can of Crescent Rolls
Heat oven to 350. Unroll crescent rolls and separate dough into two long rectangles. Press into bottom of ungreased 13x9 pan and 1/2 inch up the sides to form crust. Firmly press perforations to seal. Bake 8 min., and meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust. Bake 18 to 22 min. more or until golden brown. Cool completely (about 1 hr.) and cut into bars. Store at room temperature in airtight container.

Fried Pecan Pies

1 cup dark Karo syrup
½ cup sugar
1 stick margarine
3 eggs
1 cup pecan pieces
1 pkg refrigerated pie crusts
Bring syrup, sugar and margarine to boil and then pour slowly over 3 beaten eggs. Return to saucepan and add pecan pieces. Cook on medium/low heat, stirring constantly until mixture thickens (about 8-10 minutes). Set aside to cool while preparing the crust. Cut circles in crust based on desired fried pie (approx. 4-6" diameter). Spoon filling into center of circles. Moisten edges, fold over and score edges with fork tines. Fry to a golden brown on each side.

Pecan Roll-Ups
1 cup butter softened
1 pkg. (8 oz.) cream cheese. softened
2 cups all-purpose flour
1/4 tsp salt
2 cups pecan halves
1 cup confectioner's sugar
In a large bowl, beat butter and cream cheese until light and fluffy. Combine flour and salt gradually; add to the butter mixture and mix well. Cover and refrigerate for 1/2 hour or until easy to handle. Divide dough in half. On a lightly floured surface, roll out one portion into an 18 x18 rectangle. Cut widthwise into six 3-inch sections: cut each section into 3 inch x 1 inch strips. Roll each strip around a pecan half. Place 1 inch apart on ungreased baking sheets. Repeat. Bake at 350 degrees for 12-15 minutes or until the bottoms are lightly brown. Remove to racks and let cool. Roll in confectioner's sugar. Store in an airtight container at room temperature or freeze up to 3 months.

Pineapple "Shuh" Cake
1 ¾ cup sugar
1 ¾ cup all-purpose flour
1 tsp. baking soda
2 eggs well beaten
1 large can crushed pineapple
1 tsp. vanilla
1 cup chopped pecans
1 cup powdered sugar
1 tsp. vanilla
13 oz. cream cheese
1 stick margarine
1 cup chopped pecans
Mix all ingredients in order given and bake in 9 x 12 pan that has been greased and floured. Set oven at 375 degrees. Frost while hot.

Coconut Pecan Cake

1 box yellow cake mix
4 eggs
1/2cup oil
1 cup water
1 can coconut pecan frosting
1 cup chopped pecans
Combine all ingredients (including frosting) together except eggs and pecans. Add eggs 1 at a time & stir in pecans. Bake 1 hour at 350 degrees in a greased and floured Bundt pan. Cool until cake is pulling away from pan sides before removing.

Although this cake is very easy to prepare, it will get raves from your holiday guests.
The coconut pecan frosting mixed into the batter makes this cake light and wonderful.

Fudge Pecan Pie

½ cup butter
3 squares unsweetened chocolate
4 eggs
3 tablespoons light com syrup
1-1/2 cups sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 cup pecan halves (coarsely chopped)
2 9-inch frozen pie crusts, thawed
In a microwave-safe bowl or in a sauce-pan over low heat, melt butter and chocolate. Stir and remove from heat. Set aside to cool. In a large bowl, beat eggs, syrup, sugar, salt and vanilla. Add chocolate mixture and mix well. Fold in pecans. Pour batter into two prepared pie crusts. Bake 25-30 minutes or until top is firm but pie is still soft Inside.

Let cool for 20 minutes. Then slice and serve warm with ice cream.

Pecan Pound Cake

½ lb. butter or margarine
3 cups sugar
6 eggs
1 cup sour cream
¼ tsp. baking soda
½ tsp. salt
3 cups flour
1 tsp. vanilla extract
1 tsp. almond extract
2 cups chopped pecans, parched
Cream butter and sugar; add eggs one at a time, mixing well. Mix dry ingredients together and add to Creamed mixture a little at a time along with sour cream. Add extracts and mix well. Add pecans last, mixing well Pour into greased and floured angel food cake pan. Bake at 325° for 1 hour. Enjoy!

Fall Fruit Salad

1 cup drained pineapple chunks
½ cup cran raisins
½ cup fresh pecan halves
1 cup chopped granny smith apple
½ cup creamy poppy-seed dressing
Combine ingredients and serve!

Spiced Pecans 
1 1/3 cups of granulated sugar
¼ cup water
1 ½ tsp. of cinnamon
4 cups of pecan halves
Mix water with one cup of the sugar and one teaspoon of the cinnamon. Cook to soft ball.
Place pecans in syrup and stir to coat nuts thoroughly. Mix 1/3 cup of the sugar and
½ teaspoon or the cinnamon. Put pecans in sugar mixture and coat thoroughly.

Pecan Cobbler:
2 refrigerated pie crusts (softened)
2½ cups light corn syrup
2½ cups packed brown sugar
½ cup butter melted
4½ teaspoons vanilla
Heat oven to 425 deg. F. Grease 9x13 glass cooking dish with cooking spray. Remove 1 pie crust, roll to fit 9x13 rectangle; place in dish and trim to fit. Stir corn syrup, sugar, vanilla, eggs and butter with wire whisk. Fold in chopped nuts. Spoon ½ of mixture onto crust. Roll second crust to 9x13 rectangle; place in dish over mixture and trim to fit. Spray crust with butter-flavored spray. Bake 14-16 min. at 425 deg.. While reducing oven temp. to 350 deg., spoon remaining mixture over baked crust. Arrange pecan halves on top. Bake 30 min. at 350 deg. or until set. Serve warm with ice cream!