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Mixed Nut Bars

Simple to make and an outstanding bar to share.

Mixed Nut Bars

Mixed Nut Bars

Ingredients

  • 1 1/2 cups flour
  • 3/4 cup brown sugar (packed)
  • 1/4 tsp. salt
  • 1/2 cup plus 2 Tbsp. butter, cold
  • 1 cup butterscotch chips
  • 1 can Gurley's Deluxe Mixed Nuts

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine flour, brown sugar and salt.
  3. Cut in 1/2 of the butter until mixture resembles coarse crumbs.
  4. Press into greased 9 x 13" pan.
  5. Bake for 10 minutes.
  6. While baking, melt butterscotch chips and remaining butter. Stir until smooth.
  7. Remove from heat and stir in corn syrup.
  8. Sprinkle nuts evenly over baked crust and top with butterscotch mixture.
  9. Bake an additional 10 minutes.
  10. Cool on rack before cutting into bars.

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CHOCOLATE PEANUT COOKIES

Just the right amount of sweet chocolate and salty peanut to make the perfect cookie.

CHOCOLATE PEANUT COOKIES

CHOCOLATE PEANUT COOKIES

Ingredients

  • 6 ounces unsalted butter
  • 1 cup brown sugar (packed)
  • 1/2 cup sugar
  • 2 tsps. vanilla
  • 2 large eggs
  • 2 1/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp. baking soda
  • 1 cup Gurley's semi-sweet chocolate chips
  • 1 cup Gurley's salted peanuts

Instructions

  1. Melt butter and allow to cool.
  2. In a medium bowl, beat together butter and sugars.
  3. Beat in vanilla, eggs, flour, baking powder & soda.
  4. Fold in chocolate chips and peanuts.
  5. Refrigerate dough for 20 minutes.
  6. Preheat oven to 350 degrees.
  7. Line a baking sheet with parchment paper.
  8. Shape chilled dough into flat disks about 2 1/2 inched in diameter and 1/2 inch thick.
  9. Bake for 15 minutes or until golden brown.
  10. Allow to rest on baking sheet for 3 minutes before transferring to a wire rack to cool completely.

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PINEAPPLE PECAN CHEESE BALL

This one first place at the Iowa State Fair appetizer division.

PINEAPPLE PECAN CHEESE BALL

PINEAPPLE PECAN CHEESE BALL

Ingredients

  • 2-8oz. pkgs. cream cheese,softened to room temperature
  • 1 8oz. can crushed pineapple, well drained
  • 1/2 cup finely chopped green peppers
  • 1/2 cup finely chopped green onions
  • 1 tsp. lemon pepper seasoning
  • 1 tsp. seasoned salt (Lawry's, for example)
  • 2 cups Gurley's Chopped Pecans
  • assorted crackers

Instructions

  1. In a mixing bowl, whip cheese until smooth.
  2. Gently stir in pineapple peppers onions, seasonings and 1/2 cup pecans.
  3. Turn out onto a sheet of plastic wrap and shape into ball.
  4. Refrigerate several hours or overnight.
  5. Before serving, roll cheese in the remaining 1 1/2 cups of chopped pecans.
  6. Serve with crackers.

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PUMPKIN NUT BREAD

Another Iowa State Fair winning recipe!

PUMPKIN NUT BREAD

PUMPKIN NUT BREAD

Ingredients

  • 3 cups sugar
  • 1 cup vegetable shortening
  • 4 eggs
  • 1 tsp vanilla
  • 2 cups pumpkin
  • 2/3 cup water
  • 3 1/3 cups flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. salt
  • 1 cup Gurley’s Chopped Pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream first four ingredients together.
  3. Add pumpkin and water and mix well.
  4. Stir in dry ingredients just until moistened.
  5. Pour into three 4” x 8” greased loaf pans.
  6. Bake for 60 to 65 minutes until browned.
  7. Remove from oven and let sit in pans for 10 minutes before removing to wire rack to cool.

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PUMPKIN PECAN LOAF

Try this Iowa State Fair winner!  Makes 3 loaves of bread.

PUMPKIN PECAN LOAF

PUMPKIN PECAN LOAF

Ingredients

  • 3 ½ cups flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • ¾ cup buttermilk
  • 1 tsp vanilla
  • 1 tsp. butter flavoring
  • 1 cup Gurley’s Chopped Pecans
  • 1-15oz. can pumpkin pie filling

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, sift together flour soda salt cinnamon & nutmeg.
  3. Add sugar, oil, eggs, buttermilk, vanilla and butter flavoring and mix well.
  4. Fold in pecans and pumpkin until well mixed.
  5. Pour into three 4" x 8” greased loaf pans.
  6. Bake for 60 to 65 minutes until browned.
  7. Remove from oven and let sit in pans for 10 minutes before removing to wire rack to cool.

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Almond Cranberry Buttermilk Scones

Made from scratch scones are perfect for breakfast, or snacking.

APPLE CRANBERRY BUTTERMILK SCONES

APPLE CRANBERRY BUTTERMILK SCONES

Ingredients

  • 2 cups flour
  • 1/3 cup sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 6 Tbsp. butter, chilled
  • ½ cup buttermilk
  • 1 large egg
  • 1 ½ tsp vanilla
  • 2/3 cups dried cranberries
  • 2/3 cups Gurley’s sliced almonds

Instructions

  1. Preheat oven to 400 degrees
  2. In a large bowl, combine flour, sugar baking powder, baking soda and salt.
  3. Cut butter into ½ inch pieces and distribute over the flour mixture.
  4. With a pastry blender cut in butter to flour mixture until it resembles small crumbs.
  5. In a small bowl, stir together buttermilk, egg and vanilla.
  6. Add liquid to the flour mixture and stir to combine.
  7. Add cranberries and almonds to mixture and stir or knead in.
  8. With lightly floured hands, pat the dough into an 8-inch diameter circle on an ungreased cookie sheet.
  9. With a serrated knife, cut into 8 wedges.
  10. Bake for 18 to 20 minutes until top is lightly browned and toothpick comes out clean.
  11. Cool on wire rack for 5 minutes.
  12. Cut wedges apart and transfer to rack to cool further.

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Homemede Granola Squares

Create your own delicious homemade granola bars at a fraction of the cost!

Homemede Granola Squares

Homemede Granola Squares

Ingredients

  • 3 cups quick cooking oats
  • 1 cup Gurley’s Flake Coconut
  • 1 cup Gurley’s sliced almonds
  • 1 cup mini semi-sweet chocolate chips
  • ½ cup dried cranberries
  • 1- 14oz. can sweetened condensed milk
  • 2 Tbsp. butter, melted

Instructions

  1. Preheat oven to 350 degrees
  2. Grease 9 x 13-inch pan
  3. In a large bowl, combine first 5 ingredients
  4. Stir in condensed milk and butter until well blended
  5. Spread mixture in pan pressing down firmly until surface is even
  6. Bake for 20 to 25 minutes until bars are lightly browned
  7. Cool for 5 minutes and cut into squares.
  8. Let bars cool completely before serving.

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CINNAMON SUGARED ALMONDS

Just 4 ingredients to make a scrumptious crunchy snack!

CINNAMON SUGARED ALMONDS

CINNAMON SUGARED ALMONDS

Ingredients

  • 3 cups Gurley’s Raw Whole Almonds
  • 1 cup sugar
  • 1/2 tbsp. cinnamon
  • 1/4 tsp water

Instructions

  1. In a large skillet combine sugar, cinnamon and water over medium high heat until sugar is dissolved.
  2. Add the almonds and stir constantly coating the almonds in the syrupy mixture.
  3. Keep stirring until the sugar crystallizes (this takes about 8-10 minutes) and it looks sandy. Don’t stop stirring.
  4. Remove from pan and spread on parchment paper or baking sheet.
  5. Let them cool for a few minutes before trying.
  6. Store in an airtight container.
  7. NOTE: You can change up the seasonings in place of cinnamon if you like or add a dash of cayenne pepper for a hot and sweet treat.

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Cranberry Pecan Sandies

Super easy recipe that is simply delicious!

Cranberry Pecan Sandies

Cranberry Pecan Sandies

Ingredients

  • 1 package (15.6 ounces) cranberry-orange quick bread mix
  • 1/2 cup butter, melted
  • 1 egg
  • 2 tablespoons orange juice
  • ¾ cup Gurley’s chopped pecans
  • Gurley’s pecan halves
  • ORANGE GLAZE:
  • 1 cup confectioners' sugar
  • 3 to 4 teaspoons orange juice

Instructions

  1. Preheat oven to 350°.
  2. In a large bowl, combine the bread mix, butter, egg and orange juice.
  3. Stir in chopped pecans. Roll into 1-in. balls.
  4. Place 2 inches apart on ungreased baking sheets.
  5. Flatten with the bottom of a glass coated with cooking spray.
  6. Press a pecan half into center of each cookie.
  7. Bake for 12-14 minutes or until lightly browned.
  8. Cool for 1 minute before removing to wire racks.
  9. In a small bowl, whisk confectioners' sugar and enough orange juice to achieve desired consistency.
  10. Drizzle across cooled cookies.
  11. Yield: 2-1/2 to 3 dozen.

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Perfect Banana Bread

This easy recipe makes perfect moist banana bread every time.

Perfect Banana Bread

Perfect Banana Bread

Ingredients

  • 1 cup sugar
  • 1 tbsp shortening
  • 2 large eggs
  • 3 overripe bananas, mashed
  • 2 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • ½ cup milk
  • ½ cup Gurley’s chopped walnuts

Instructions

  1. Preheat oven to 350°F.
  2. Cream sugar and shortening together in a medium sized bowl; add eggs and bananas and blend in.
  3. In a separate large bowl, mix together flour, salt and soda.
  4. Add banana mixture alternately with milk.
  5. Fold in chopped walnuts.
  6. Pour into greased loaf pan.
  7. Bake for 1-hour or until an inserted toothpick comes out clean.
  8. Cool 10 minutes in the pan, then remove to a wire rack and cool completely. Makes 1 loaf