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Pecan Producers International

P.O. Box 1301
Corsicana, TX 75151
2131 Hwy 31 East
Corsicana, TX 75109

Toll Free: (800) 732-2648
Tel: (903) 872-1337
Fax: (903) 874-7143

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1/2 cup sifted all purpose flour 1 cup chopped Pecans
1/4 teaspoon salt 1/2 teaspoon baking powder
1/3 cup shortening 1 pkg Semi-Sweet Chocolate
1/2 cup sugar 2 eggs
1 teaspoon vanilla

Sift flour, baking powder and salt together.  Place Semi-Sweet Chocolate and shortening on top of double broiler and melt over hot water. Mix until smooth and remove from hot water. Place eggs and sugar in mixing bowl, beat until thick and lemon colored. Stir in sifted dry ingredients, add chocolate mixture and vanilla. Stir until well blended. Pour into 8-inch square pan which has been lined with greased waxed paper. Sprinkle pecan over top and press lightly into batter. Bake at 375 degress F. for 25 minutes. Remove from plan, cool and cut into 2" squares.



1/2 cup shortening  1/4 tblsp baking powder
1-1/2 cups sugar 3/4 tsp baking soda
2 eggs 1/2 tsp salt
3/4 cup mashed bananas 1/4 cup buttermilk
2 cups sifted cake flour 1 tsp vanilla
3/4 cup Pecans

Cream shortening. Add sugar gradually, cream well. Add eggs one at a time, beating thoroughly after each addition. Add bananas. Sift together flour, baking powder, soda, and salt. Add alternately with buttermilk to which vanilla has been added. Stir pecans. Pour into 2 greased 9-inch cake pans and bake for 30-35 minutes in a moderate oven at 350 degrees. Remove pans and cool. Spread whipped cream between layers, on sides, and top of cake.



1 lrg glass cheddar cheese spread  6 or 8 stuffed olives, chopped
1 small cake of Cream Cheese  1 cup chopped Pecans
1/2 teaspoon Worchestershire Sauce   

Have all ingredients at room temperature. Thoroughly blend the cheeses. Add sauce and olives. Make into a ball and roll in pecans. Chill and serve with crackers. (Best to make cheese ball several days before serving to allow Pecans to permeate cheese).



1-3/4 cups sugar  1 tablespoon butter
1/8 teaspoon salt  1/4 teaspoon Maple flavoring
1 cup water  1 cup Pecan Halves

Melt 1-2 cups of sugar in a frying pan over low heat, stirring constantly until sugar forms a pale yellow syrup. Remove from heat and let stand 5 mintues. Add salt, water, and remaing sugar. Stir carefully until caramel is dissolved. Add butter and cook to 236 degrees F. (soft-ball stage.), stirring constantly. Remove from heat. Let cool down for 5 mintues. Add flavoring and Pecans and stir until mixture becomes creamy. Drop by teaspoonfulls into waxed paper.



1/2 cup milk  1 pkg. compressed or dry yeast
1/2 teaspoon salt 1/4 cup sugar
1-3/4 cups sifted enriched flour  1/4 cup shortening
1 cup currants 1 egg
2 teaspoon caramel syrup 1/4 cup chopped Pecans

Soften yeast in lukewarm water. Scald milk. Add sugar, salt, and shortening. Cool to lukewarm. Add 1 cup sifted enriched flour and beat well. Add softened yeast and egg, beat well. Add 3/4 cup flour make a thick batter. Beat throughly until smooth. Cover. Let rise until double (about 1 hour). Stir down and add currants and Pecans. In a greased, fluted muffing pan place caramel syrup; sprinkle chopped pecans on glaze. Drop batter by spoonfuls into pans, fill 1/2 full. Let rise until double (about 45 mintues). Bake in moderate oven (375 degrees F.) 25 to 30 minutes.



2 cups sifted cake flour 1/2 teaspoon allspice
1/2 teaspoon salt 1 cup brown sugar
1 teaspoon baking soda 3/4 cup buttermilk
1/8 teaspoon ginger  2 eggs
1 teaspoon cinnamon 1/2 cup chopped Pecans
1/2 teaspoon nutmeg  

Yield: 2-8" Layers

Have all ingredients at room temperature. Sift flour, baking power, soda and spices together in a mixing bowl. Add sugar, shortening, and buttermilk. Beat 200 strokes (or 2 minutes in electric mixer at low speed), scraping the bowl frequently, add eggs and beat 100 strokes (or 1 minutes). Pour into 2 greased 8-inch cake pans and bake in a moderate oven (350 degrees F) for 30 mintues. Remove from pans. When cool, ice with Orange Pecan Frosting. See following receipe for frosting.



1 cup butter  2 tablespoons orange juice
2 cups confectioners' sugar  1-1/2 tsp grated orange rind
1 egg yolk, beaten 1/2 cup chopped Pecans

Yield: 2-8" Layers

Cream butter. Gradually add 1 cup of sugar while beating constantly. Add remaining sugar alternate with egg yolk which has been beaten and blended with orange juice and rind. Spread on cooled cake. Sprinkle top with chopped Pecans.



1 cup sugar  3 eggs, well beaten
1/2 cup corn syrup 1 cup Pecan Halves
1/4 cup butter, melted 1 unbaked 9" pie shell

Mix sugar, syrup, and buter. Add eggs and Pecans. Fill unbaked Pie shell with mixture and bake in moderately hot oven (400 degrees F.) for 10 minutes. Reduce heat to moderate (350 degress F.) and continue baking for 30-35 minutes

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