• four 4 - 6 ounce pieces of white fish, firm white flesh, U.S. wild-caught
• ​1/2 cup finely ground pecans
• ​1 teaspoon Creole seasoning
• ​2 tablespoons butter, melted
• ​1 - 2 cloves garlic, pressed or finely minced
• salt and pepper to taste
• ​Lemon wedges as needed

Pecan-Crusted Fish

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​Cake

• 2½ cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 tablespoons cocoa powder
• 2 tablespoons red food coloring
• 1 cup (2 sticks) butter
• 2 cups sugar
• 2 eggs
• 1½ teaspoons baking soda
• 1 tablespoons cider vinegar or white vinegar

Frosting

• 2 sticks (1 cup) unsalted butter, room temperature
• 8 ounces softened cream cheese
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 1 cup chopped pecans

Red Velvet Cake

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• 1½ lbs butternut squash (1 large), peeled and 3⁄4-inch diced
• Good olive oil
• 1 tablespoon Steen's cane syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cane vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula, washed and spun dry
• 1/2 cup Louisiana pecan halves, toasted 
• 3/4 cup freshly grated Parmesan cheese 

Salad of Arugula, Roasted BUtterbut Squash, Toasted Pecans and Cranberries

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• 3 cups sugar, in all
• 1 cup heavy cream
• 1/4 teaspoon baking soda
• 1/4 cup butter
• 1 teapoon vanilla extract
• 1 1/2 cups chopped pecans

Caramel Candy

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• 1/2 cup butter, room temperature
• 1/2 cup shortening
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract (optional)
• 1 large egg
• 2 1/2 cups plain flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi sweet chocolate chips
• 1 cup chopped pecans, lightly toasted

Chocolate Chip Cookies

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• 1/2 cup butter, softened
• 1½ cups firmly packed light brown sugar
• 2 large eggs
• 1 cup pumpkin (canned or fresh)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons fresh ginger, minced
• 1 cup pecans, chopped and toasted

Ginger Cream Cheese Frosting

• 1½ (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon fresh ginger, minced
• 4 cups powderred sugar
• 1 teaspoon vanilla extract

Pumpkin-Pecan Layer Cake with Cream Cheese Frosting

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• 5 large sweet potatoes (about 5 lbs)
• 3 Golden Delicious apples
• 1/4 cup fresh lemon juice
• 2/3 cup firmly packed brown sugar
• 1/2 cup honey
• 6 tablespoons unsalted butter
• 1/4 cup bourbon
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2/3 cup pecans, coarsely chopped

Roasted Apples and Sweet Potatoes in Honey-Bourbon Glaze

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• 2 cups sugar
• 1 cup brown sugar
• 3 tablespoons white corn syrup
• 1/8 teaspoon salt
• 1 cup milk
• 1 tablespoon butter
• 1/2 teaspoon vanilla
• 1 cup chopped pecans

Carmel Fudge With Pecans

• 6 ounces semi-sweet chocolate
• 2/3 cup sweetened condensed milk
• 1 cup quick-cooking oatmeal
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• Pecan halves, as needed

Chocolate Oatmeal No Bake Cookies

• 1 stick butter, softened
• 1 can sweetened condensed milk
• 1 cup nuts, finely chopped
• 1 1/2 cups coconut
• 2 boxes confectioners sugar
• 1/4 block paraffin wax
• 12 oz. semi sweet chocolate

Martha Washington Chocolate Balls

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