,

Cherry Mash Balls

Auto Draft

Auto Draft

Ingredients

  • 1 lb. powdered sugar
  • 1 can creamy cherry frosting
  • 1 tbsp. butter, melted
  • 1/2 can sweetened condensed milk
  • 10 ounce jar maraschino cherries, chopped
  • 1 tbsp. vanilla
  • 1 package Gurley's Golden Recipe Chocolate Almond Bark
  • 2 1/2 cups Gurley's Golden Recipe Chopped Pecans (toasted)

Instructions

  1. Lightly toast chopped pecans by spreading evenly on a baking sheet and bake at 350 F for 5 minutes. Cool completely or refrigerate until needed.
  2. Combine powdered sugar, cherry frosting, butter, condensed milk, maraschino cherries and vanilla; mix well and chill for several hours. Form into balls. Melt chocolate almond bark according to directions and stir in Gurley's toasted pecans. Dip balls in melted mixture. Set on waxed paper until set.

Coconut Muffins

Calling coconut lovers! These delicious coconut muffins are sure to warm you up with a tropical sunshine taste during these cold, winter months. They go great with a cup of hot chocolate, too!

Coconut Muffins

Coconut Muffins

Delicious with any meal!

Ingredients

  • Preheat oven to 375 F.
  • 2 cups flour
  • 3 tsp baking powder
  • 1/4 salt
  • 1/2 cup sugar
  • 1 egg
  • 2/3 cup whole milk
  • 2 tbsp. honey
  • 1/3 cup vegetable oil
  • 1/2 tsp. coconut extract
  • 1/2 cup Gurley's Golden Recipe Flake Coconut
  • Topping:
  • 1/4 cup flake coconut
  • 1 tbsp.melted butter
  • 1/2 tsp. cinnamon

Instructions

  1. In a small bowl, mix all topping ingredients together and set aside. In a large bowl, combine flour, baking soda, salt and sugar. In a separate bowl combine egg, milk, honey, vegetable oil and coconut extract. Mix well. Stir in dry ingredients until combined. Fold in flake coconut. Fill greased or paper-lined muffin cups 2/3rds full. Sprinkle topping over batter. Bake 18-20 minutes. Cool for 5 minutes before moving to a wire rack.

Coconut Cupcakes

Auto Draft

Yield: 12

Auto Draft

2017 State Fair Cupcake Winner!!

Ingredients

  • Batter:
  • 1 1/4 cup flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla
  • 3/4 tsp coconut extract
  • 1 egg
  • 1/2 cup water
  • 1 cup Gurley's Golden Recipe Flake Coconut
  • Frosting:
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 3/4 tsp vanilla
  • 1/4 tsp coconut extract
  • Topping:
  • 1 cup Gurley's Golden Recipe Flake Coconut

Instructions

  1. Preheat oven to 350 F. Line 12 count muffin tin with paper cups. In medium bowl sift together flour, sugar, baking soda and salt. In mixer bowl, beat milk, oil, vanilla, coconut extract and egg. Add dry ingredients with water on top and mix well. Fold in coconut. Fill papers 1/2 full. Bake for 18 to 20 minutes or until toothpick comes out clean. Cool completely then frost.
  2. Frosting: Mix all frosting ingredients in mixing bowl and mix until soft and fluffy. Frost each cupcake and top with coconut.

Pecan Topped Pumpkin Bread

Pecan Topped Pumpkin Bread

Pecan Topped Pumpkin Bread

Another State Fair Winner!

Ingredients

  • Pecan Topping:
  • 1/2 cup brown sugar
  • 1 tsp flour
  • 1/8 tsp cinnamon
  • 1/2 cup Gurley's Golden Recipe chopped pecans
  • 1 tbsp. melted butter
  • Batter:
  • 2 1/2 cups all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 1tsp. butter flavoring
  • 1-15oz. can pumpkin pie filling

Instructions

  1. Preheat oven to 350F.
  2. In a small bowl, combine all topping ingredients and set aside.
  3. In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk; mix well. Stir in vanilla and butter flavoring. Stir in pumpkin and pecans. Pour into 3 greased 7 x 3" loaf pans. Sprinkle topping over batter. Bake for 60 minutes or until toothpick comes out clean. Let stand 10 minutes before removing to cool on a wire rack.

Lemon Pecan Bread

Lemon Pecan Bread

Yield: 12

Lemon Pecan Bread

2017 Iowa State Fair Winner!!!

Ingredients

  • 1 cup butter
  • 2 cups granulated sugar
  • 4 eggs
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3 cups flour
  • 1 cup buttermilk
  • 2 tbsp. lemon zest
  • 1 cup Gurley's Golden recipe chopped pecans
  • 2 cups powdered sugar
  • 1/2 cup lemon juice

Instructions

  1. Grease and flour one 9 x 5" and two 3 x 5" mini loaf pans. Line the bottom of the pans with parchment paper. Preheat oven to 300 F.
  2. In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating after each one. In a small bowl, mix salt, baking soda and flour; add to creamed mixture alternatively with buttermilk. Add lemon zest and pecans, stirring by hand.
  3. Spread batter in prepared pans. Bake small loaves for 45 minutes and large loaf for 1 hr. 20 minutes. Cool loaves in the pan for 10 minutes before removing to wax paper covered rack. Glaze while still warm.
  4. Glaze: Mix 1 cup powdered sugar and 1/2 cup lemon juice. Poke holes in bread with toothpick and drizzle glaze slowly over bread using about half of the thin glaze. To the remaining glaze, add another cup of powdered sugar to get a thicker glaze. Spread this additional glaze over the breads. Cool completely.

,

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.

,

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.

,

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.

,

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.

,

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.