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CHRISTMAS RAINBOW CAKE

~Submitted by Richard, Bradenton, FL

(See photo)

Makes 10 to 12 servings
Prep Time 30 minutes
Bake Time 30 minutes

Ingredients
1 package (2-layer size) white cake mix
1 package (4-serving size) JELL-O?® Brand Lime Flavor Gelatin
1 package (4-serving size) JELL-O?® Brand Strawberry Flavor Gelatin
2 tubs (8 ounces each) COOL WHIP?® Whipped Topping, thawed

HEAT oven to 350?°F.

PREPARE cake mix as directed on package. Divide batter equally between 2 bowls. Add lime gelatin to one bowl and strawberry gelatin to the other bowl. Stir until well blended. Pour each color batter into separate greased and floured 9-inch round cake pans.

BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool to room temperature on wire racks.

SLICE each cooled cake layer in half horizontally. Place 1 lime-flavored cake layer on serving plate; frost with whipped topping. Top with 1 strawberry-flavored cake layer; frost with whipped topping. Repeat layers. Frost top and side of cake with remaining whipped topping.

Storage Know-How: Store cakes frosted with COOL WHIP?® Whipped Topping in the refrigerator.

Great Substitute: Use any two flavors of JELL-O?® Brand Gelatin to fit your favorite holiday.

Source: Kraft Foods


GATEAU BRETON

~Submitted by Shirley, Bellingham, WA

This is a French Butter Cake similar to short bread cookies.

1 cup of unsalted butter
1 c. of white sugar
1 tbs. vanilla extract
2 3/4 c. all purpose flour
1/4 tsp. salt
6 large egg yolks (save whites for another use)
1 beaten egg for egg wash.

Preheat oven to 350.

1. Cream the butter and sugar, until light and fluffy.

2. Beat in vanilla and the egg yolks, one at time, beating well after each addition.

3. Add the flour and salt beat until just combined.

4. Transfer the batter, which will be very thick, into a 9 inch tart pan and pat down with hands. Chill the batter 15 minutes in refrigerator.

5. Remove from the refrigerator and brush top with beaten egg. Mark a criss-cross pattern on top with a fork. I do mine into 1" squares.

6. Bake for about 50 minutes or until the top is a golden brown and edges pull away slightly from the sides.

7. Cool slightly and remove from pan. Slice it with a serrated knife on lines while still warm.

8. Great with fruit or tea.


SANTA??™S WHISKERS

~Submitted by Lillian, FL

?? cup butter
?? cup sugar
1 (8 oz.) pkg pitted dates, chopped
2 ?? cups crisp rice cereal
1 cup chopped pecans
Flaked coconut (optional)
Sifted powdered sugar (optional)

Combine butter, sugar, and dates in a medium saucepan. Bring to a boil; cook, stirring constantly, 3 minutes. Stir in cereal and pecans; cool to touch. Shape into 1-inch balls and roll in coconut or powdered sugar, if desired. Store in an air-tight container.

Yield: 4 dozen


7-UP NUT BREAD

~Submitted by Jessica, Corfu, Greece

3 1/2 c. flour, sifted
1/2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
1 c. butter or Oleo
2 c. sugar (less, if desired)
4 eggs
2 tsp. vanilla
2 c. bananas, mashed (6 med.)
1 (12 oz.) can 7-Up
1/2 c. dates, chopped
1/2 c. walnuts, chopped

Sift together the flour, salt, baking soda and baking powder. Cream butter and sugar in large mixing bowl. Add eggs, beat after each addition. Add vanilla and bananas. Add sifted dry ingredients, alternately with 7-Up. Fold in dates and/or walnuts.

Grease and flour pans lightly. Pour into 8 greased 7-Up cans or 8 miniature baking pans. (Fill each half full.) Or bake in 2 loaf pans (9 x 5 x 3-inch) or 1 large loaf pan and 4 small foil pans. Bake at 350 degrees 40 to 45 minutes. Cool in pan for 10 minutes, remove and cool on rack.


DELICATE BEAU KNOTS

~Submitted by Pat, Auburn, WA

3/4 cup sugar
1/4 cup firmly packed dark brown sugar
1/3 cup butter or margarine
3/4 tsp. vanilla extract
1 egg
1/3 cut sifted flour
1/4 tsp. salt
1 cup finely chopped pecans

Cream both sugars, butter and vanilla together; beat in the egg just until blended. Add flour, salt and nuts all at once and blend thoroughly. Drop by teaspoonfuls about 3 in. apart onto a generously greased cookie sheet. Bake at 350 degrees F. about 6 minutes or until centers of cookies are light brown and edges are medium brown. Let cool 1 minute. With wide turner, start at one edge of cookie and remove carefully from sheet. Immediately pinch together in the center to from a bow. Makes 3 to 4 doz.

Source: "The Cookie Book" edited by Culinary Arts Institute, print in US in 1969


FOUR MINUTE BROWNIE PIE

~Submitted by Barbara, Chula Vista, CA

2 eggs
1 cup sugar
1/2 cup butter OR margarine, softened
1/2 cup flour
3 to 4 tablespoons cocoa
1 teaspoon vanilla
Dash salt
1/2 cup chopped walnuts
Whipped cream OR ice cream

Place eggs, sugar, butter, flour, cocoa, vanilla, and salt in small mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8 inch pie pan. Bake at 325 degrees 30 minutes, or until done. Pie will settle like a meringue when cool. Cut in wedges and serve with whipped cream OR ice cream.

Makes 8 servings.

Source: Los Angeles Times, 1965


CARAMEL APPLE PIE

~Submitted by Lou, FL

I have another recipe for the special. My family likes this one for a Holiday dessert.

1 frozen 9" pie crust (or your own )
10 caramel candies; quartered
1/3 cup flour
2 teaspoons lemon juice
3 cups Delicious apples; peeled; cut into slices
2/3 cup caramel ice cream topping
1/2 cup pecans; chopped

Preheat oven to 375 degrees. In a medium sized bowl, combine caramels and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into crust; top with pecans. Bake on baking sheet at 375 degrees for 40-45 minutes or until crust has browned. Cool.


DATE NUT PINWHEELS

~Submitted by Pam, OH

These cookies are a Christmas tradition in the Hopkins family. After fifteen years of asking, Florence finally gave Bill the recipe! The filling and dough are made separately, then combined and baked. Allow two days for this project. These store well so this can be an early part of holiday preparation.

FILLING: Combine the following in a 3 quart sauce pan.

22 ounces of finely chopped and pitted baking dates
2 and 1/2 cups of finely chopped walnuts
2 cups granulated sugar
2 cups water
1/4 lb. oleo or margarine

Cook, stirring frequently, until thick and glossy. Chill in the refrigerator for several hours. (We used to set ours out on the back porch in December) This will produce a double batch of filling.

DOUGH: [While the filling is easy to make in a double batch, the dough isn't when using ordinary kitchen equipment. You're probably better off making two separate batches and combining things later.] In a large mixing bowl, blend:

1/2 lb. oleo or margarine
3 eggs
1 teaspoon vanilla
2 cups of brown sugar

After these are thoroughly blended, set that mixture aside and blend the following together in a separate bowl with a whisk.

5 cups flour (We use Gold Medal All-Purpose)
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda

Now work the flour mixture into the oleo/egg/sugar mixture until you have a smooth thoroughly blended dough (I told you to use a large bowl!) Turn the dough onto the glossy side of a sheet of freezer paper and shape into a rectangular loaf. Wrap the paper around the loaf and chill for several hours. Now do it all over again because you made a double batch of filling.

At this point, you can let the whole mess sit overnight and roll them out the next day, but this will make it a three day project instead of two. We usually would make the filling in the early morning, then the dough, then chill things in the afternoon and roll out the dough in the evening.

After both filling and dough are well chilled (NEVER FROZEN!) remove them from the refrigerator. Divide each loaf of dough into four parts. Roll each part of the dough on a floured surface into a rectangular shape about 1/4 inch thick. Gently spread about 1/8 of the filling evenly over the dough. Roll the dough in the manner of a jellyroll. Place the roll in a wrapping of waxed paper and refrigerate overnight.

Early the Next Morning.......

Remove the chilled rolls (after you've had your morning coffee, of course) and slice off the cookies about a 1/2 inch thick. Place on a greased cookie sheet and bake at 4000 F. for about ten minutes or until brown. These don't spread out much, so you can place them fairly close on the sheet, but they shouldn't touch. They have a tendency to burn easily, so watch your oven. After they cool, store them in layers separated by waxed paper in cookie tins.


FRUIT DROPS

~Submitted by Mary, Nashville, TN

1 stick (1/2 cup) margarine
1 cup brown sugar
?? lb chopped dates
1 cup coconut
?? tsp soda
?? tsp salt
1 egg
1 cup walnuts
1-1/4 cup flour
21 tsp vanilla
Approximately ?? cup chopped maraschino cherries

Mix all ingredients well. Drop by ?? tsp full on greased cookie sheet not to close together. Bake at 350?? F about 10 to 12 minutes.

Make about 60 cookies.


EGGNOG TRUFFLES

~Submitted by Dawn, Houston, TX

TRUFFLES:
2 cups Milk chocolate chips
2 Tbsp. Butter or margarine
1/2 cup Eggnog

CHOCOLATE CUPS:
2 cups Semisweet chocolate chips
1 Tbsp. Shortening

CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly. Spoon about 1/2 tablespoon of the chocolate mixture into each of about 36 small foil candy cups. With back of spoon, bring some of the chocolate up side of each cup. Refrigerate until firm.

TRUFFLES: Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is thick, but soft, about 2 hours. Spoon truffle mixture into pastry bag fitted with large star tip. Pipe mixture into chocolate cups. Truffles can be refrigerated 2-3 days or frozen several weeks.

Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. Do not peel down from the top edge. Makes about 36 truffles.


STEAMED CARROT PUDDING

~Submitted by Pat, Minden, NV

This is a recipe that my Grandmother would make every Thanksgiving when I was growing up and until I became an adult and realized that the turkey and all the trimmings were good too, all I ever cared about was the Carrot Pudding. The recipe comes from my Grandmother's 1922 Cookbook that is held together with a rubber band.

1 cup raw carrots
1 cup grated raw potatoes
1 cup brown sugar
1 1/2 cup flour
1 cup seeded raisins
1 cup nuts
1/2 cup butter
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon soda mixed with the potato

Mix and sift the dry ingredients; then mix with other ingredients in order given. (note on side of recipe) cream butter and sugar; add flour mixture then potatoes, carrots and raisins; put soda in cup; add potatoes. (This note was written by my mom, this was her method.) Grease pan; steam for 3 hours. Serve with hard sauce.


PUMPKIN CR??ME BRUL?‰E WITH MIXED FRUIT

~Submitted by Larry Holmes, Ontario, Canada

6 large egg yolks
1.2 cup sugar
?? 16-ounce can solid pack pumpkin (1 cup)
3 cups heavy or whipping cream
?? teaspoon ground cinnamon
?? teaspoon ground ginger
?? teaspoon ground cloves
1 teaspoon vanilla extract
?? cup packed brown sugar
4 large oranges
3 large bananas
2 large Red Delicious apples
1 pint strawberries
lemon leaves or other nontoxic leaves for garnish

EARLY IN DAY OR DAY AHEAD

In heavy 2-quart saucepan, with wire whisk or spoon, beat egg yolks with sugar until blended. Stir in pumpkin, cream, cinnamon, ginger and cloves. Cook over medium-low heat, stirring until mixture coats the back of spoon well, about 15 minutes (do not boil, or mixture will curdle). Stir in vanilla; pour into 2-quart broiler-safe casserole; refrigerate until well chilled, 6 hours or overnight.

About 30 minutes or up to 2 hours before serving, preheat broiler if manufacturer directs. Sift brown sugar over chilled mixture; broil 3 to 4 minutes until the sugar melts, making a shiny crust; chill.

To serve: peel and section oranges, slice bananas, cut apples into thin wedges; Place casserole on large tray; surround with orange sections, banana slices, apples, and strawberries. Garnish with lemon leaves. Let each person help himself to fruit. With spoon, tap to break the brown-sugar crust. Spoon some cr??me and cracked crust over each serving of fruit.

Makes 10 servings.


ANZAC BISCUITS

~Submitted by Robyn, Auckland, New Zealand

125g (4 oz) flour
150g (6 oz) sugar
1 cup coconut
1 cup rolled oats
100g (3 ?? oz) butter
1 Tbsp golden syrup
?? tsp bicarbonate Soda
2 Tbsp boiling water

Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve bicarbonate soda in the boiling water and add to butter and golden syrup. Make a well in the centre of flour, stir in the liquid. Place in spoonfuls on greased trays. Bake 15 ??“ 20 minutes at 180??C (350??F).


BUTTERY PEANUT BRITTLE

~Submitted by Shirley, San Diego, CA

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups raw Spanish peanuts --(warm in microwave before adding)
1 teaspoon soda

Heat and stir sugar, syrup, and water in 3-quart saucepan till sugar dissolves. When syrup boils, blend in butter. Stir often after 230 degrees. Add nuts at 280 degrees, stir constantly to hard crack stage (305 degrees) Remove from heat. Quickly stir in soda, mixing well. Pour onto large cookie sheet with sides. Loosen from pan as soon as possible. Break into pieces when cool. Store in air tight container.


CELEBRATION PUMPKIN CAKE

~Submitted by Richard, Bradenton, FL

(See photo)

Makes 16 servings

Ingredients
1 package (18-1/4 ounces) spice cake mix
1 can (about 16 ounces) solid-pack pumpkin
3 eggs
1/4 cup butter, softened
1-1/2 containers (16 ounces each) cream cheese frosting
1/3 cup caramel ice cream topping
Pecan halves for garnish

Preheat oven to 350?°F. Grease and flour 3 (9-inch) round cake pans. Combine cake mix, pumpkin, eggs and butter in large bowl; beat with electric mixer at medium speed 2 minutes. Divide batter evenly among prepared pans. Bake 20 to 25 minutes or until toothpicks inserted into centers come out clean. Cool 5 minutes on wire rack; remove from pans and cool completely.

Place one cake layer on serving plate; cover with frosting. Repeat layers, ending with frosting. Frost side of cake. Spread caramel topping over top of cake, letting some caramel drip down side. Garnish with pecan halves.

Source: Favorite Brand Name Recipes


LEMON BREAD

~Submitted by Shirley, Bellingham, WA

1/2 c. butter, softened
1 c. white sugar
2 large eggs
2 tbl. fresh lemon juice
1 tbl. fresh lemon peel, grated
1 1/2 c. flour
1 tsp. baking powder
spk salt
1/2 c. milk

In a mixing bowl, cream, butter and sugar. Beat in eggs, then lemon juice and peel. On wax paper combine flour, baking powder, and salt. Add alternately with the milk, just till it is combine. Do not over mix. Put in a greased 8X5X2 inch pan. Bake at 350 F for 45 minutes or until tested done.

Combine a glaze of the following to add to the warm bread from the oven:
2 tbl. fresh lemon juice
1/2 c. powdered sugar

Drizzle glaze over bread and remove to a rack to cool.


CORN FLAKE HOLIDAY WREATHS

~Submitted by Lillian, FL

Source: Kellogg Company

?? cup margarine
1 pkg. (10 oz. ---about 40) regular marshmallows
1 tsp green food coloring
6 cups Kellogg??™s Corn Flakes
Red cinnamon candies
Vegetable cooking spray

In a large saucepan, melt the margarine over medium heat. Add marshmallows and stir until completely melted. Remove from heat and stir in food coloring. Add the Corn Flakes and stir until well coated. Using a ?? cup dry measure coated with cooking spray, evenly portion warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candy.

Yield: 16 wreaths.


HOLIDAY LOAF CAKE

~Submitted by Jessica, Corfu, Greece

8 oz. cream cheese, softened
1 c. margarine, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. flour
1 1/2 tsp. baking powder
3/4 c. maraschino cherries, cut in half, well drained (I've used glaced cherries in a pinch)

Beat first 4 ingredients together. Then add eggs one at a time, mix well. Stir in 2 cups of flour and the baking powder. Toss the cherries in the remaining 1/4 cup of flour and then fold them into the batter. Grease and flour loaf pans. Bake at 325 degrees for 1 - 1 1/2 hours. Yields 2 large loaf pans, or 4 (5?)small ones.

Glaze:
1 1/2 c. confectioners' sugar
2 tbsp. milk

Blend until smooth.


PUMPKIN PIE DESSERT SQUARES

~Submitted by Pat, Auburn, WA

I have had this recipe many, many years. I started making it when I lived in Denver, Colorado (using high altitude directions), moved to Tucson, Arizona, and now to my original home on the wet side of the mountains in Washington State. Even my picky nieces and nephews eat it up!!!

1 pkg. yellow cake mix (reserve 1 cup for topping)
1/2 cup butter or margarine, melted
1 egg

Filling:
3 cups (1 pound 14 ounce can) pumpkin pie mix*
2 eggs
2/3 cup milk

Topping:
1 cup reserved cake mix
1/4 cup sugar
1 tsp. cinnamon
1/4 cup butter or margarine

Grease bottom only of 13 x 9-inch pan. Set aside 1 cup cake mix for topping. Combine remaining cake mix, butter and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping, combine all ingredients. Sprinkle over filling. Bake at 350 degrees F for 45 to 50 minutes until knife inserted near center comes out clean. If desired, serve with whipping topping.

*TIP: For use with 1 lb. can solid-pack pumpkin, add 2-1/2 tsp. pumpkin pie spice and 1/2 cup firmly packed brown sugar. Prepare as directed above.

High altitude (5200 feet): Add 2 tbsp. flour to cake mix. Bake at 375 degrees for 45 to 50 minutes.


BOURBON NUT CAKE

~Submitted by Barbara, Chula Vista, CA

This is best when cake and bourbon have mellowed together for a week or more.

4 cups sifted flour
1 teaspoon baking powder
4 teaspoons nutmeg
1 cup butter OR margarine
2 cups sugar
6 eggs
4 oz bourbon, about
4 cups coarsely chopped pecans
1 pound dark raisins
1/2 pound candied cherries, sliced or chopped
Powdered sugar

Sift together flour, baking powder, and nutmeg. Cream butter well, then gradually add sugar and continue to cream until fluffy. Beat in eggs, one at a time. Add sifted dry ingredients alternately with bourbon. Stir in nuts, raisins, and cherries. Turn batter into well-greased 10 inch tube pan lined on bottom with wax paper. Bake at 300 degrees F. 2 hours, or until cake tester inserted near center comes out clean.

If top of cake begins to brown before it is done, cover loosely with foil. Remove cake from oven and let stand 10 to 15 minutes, then turn out onto rack to cool completely. When cool, sprinkle with additional bourbon and wrap. Use more bourbon if a fragrant cake is desired.

Let cake mellow a week or longer for best flavor. Sprinkle with powdered sugar before slicing.


RUM BALLS

~Submitted by Mary, Nashville, TN

2 cups vanilla wafer crumbs
1 cup finely chopped nuts (or flaked coconut)
1 cup confectioner's sugar
2 tbsp cocoa
1 tbsp light corn syrup
?? cup rum, bourbon or brandy

Combine all ingredients; allow to stand for 30 minutes. Shape into balls. If mixture appears dry, add a bit more syrup. For variety, roll some of the rum balls in powdered instant coffee, confectioner's sugar or finely chopped nuts. Store in airtight container.

Makes 2 to 2-1/2 dozen rum balls.


PUMPKIN-CHEESE PIE

~Submitted by Larry Holmes, Ontario, Canada

1 8-ounce package cream cheese, softened
?? cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
?? teaspoon salt
?? teaspoon ground nutmeg
1 16-ounce can solid-pack pumpkin
1 5-ounce can evaporated milk
3 large eggs
1 9-inch unbaked piecrust
Nut-Crunch Topping (follows)

Preheat oven to 375?° F. In large bowl, with mixer at medium speed, beat first 7 ingredients until blended. Add pumpkin, undiluted milk, and eggs; beat until blended; pour into piecrust; bake 30 minutes.

Prepare Nut-Crunch Topping; spoon over pie; bake 15 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack, about 1 ?? hours.

Makes 10 servings.

Nut-Crunch Topping

2 tablespoons butter
?? cup walnuts
1/3 cup packed brown sugar

In saucepan over low heat, melt butter. Stir in walnuts and packed brown sugar.


APPLE CREAM PIE

~Submitted by Robyn, Auckland, New Zealand

For a 23-25 cm (9-10 inch) flan

2 cups (250g/9oz) wholemeal flour
125g (4 ?? oz) cold butter
1 Tbsp lemon juice
about ?? cup (125 ml/4 fl oz) cold water
3 large apples
2 eggs
?? cup 125g/4 oz) sugar
1 Tbsp cornflour
?? cup (60 ml/2 fl oz) cream or evaporated milk
beaten egg (optional)

Spoon the flour lightly into the cup measure. Cut the butter into cubes. Rub or cut the cold butter into the flour until crumbly, then mix the lemon juice and water and add to the flour mixture a few drops at a time, tossing with a fork until the dough particles stick together.

Chill for 10 minutes, then roll out in two rounds. Use one to line a 23-25 cm (9-10 inch) flan tin, and cut the other into strips about 15 cm (6 inches) wide.

Shred the cored but unpeeled apples into a bowl. Add the eggs, sugar, cornflour and cream and stir with a fork until evenly blended.

Push ends down over edge of flan tin so they are cut off. Brush lattice with beaten egg if desired.

Bake at 200??C (400??F) for 30 minutes, until pastry is golden brown. Dust with icing sugar and serve warm, with lightly whipped cream, or ice-cream.


ENGLISH TOFFEE

~Submitted by Shirley, San Diego, CA

Makes 2 1/2 pounds

2 cups butter
2 2/3 cups granulated sugar
2 tablespoons light corn syrup
6 tablespoons water
2 cups almonds -- toasted, coarsely chopped
1 pound Chocolate coating -- melted
2 cups Almonds -- toasted, finely chopped

Butter sides of heavy large pan.

Melt butter in heavy large pan. Add sugar, syrup and water. Cook, stirring often, to hard crack stage (290??). Quickly stir in coarsely chopped nuts; Spread in well-greased 11 X 17 X 1 inch pan. Cool. Turn out on aluminum foil in one piece. Spread top with half the chocolate and sprinkle with half the finely chopped nuts. When chocolate is firm turn over and repeat on other side. Break into pieces.

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For Two...

MINI PECAN TARTS

Makes 3 dozen tarts

This batch makes quite a few tarts but they keep well. This is perfect for those who desire only a bite of dessert, or for when many desserts are being served and a sample of each is desired.

Ingredients

Tart Shells

2 cups all-purpose flour
1 teaspoon granulated sugar
Pinch salt
1-1/2 sticks cold butter or margarine, cut into pieces
1/3 cup ice water

Filling

1 cup powdered sugar
1/2 cup butter
1/3 cup dark corn syrup
1 cup chopped pecans
36 pecan halves

For tart shells, combine flour, granulated sugar and salt in large bowl. Using pastry blender or two knives, cut butter into dry ingredients until mixture resembles crumbly corn meal. Add water, 1 tablespoon at a time, kneading mixture until dough forms a ball. Wrap dough in plastic wrap, flatten and refrigerate at least 30 minutes.

Preheat oven to 375?°F. Grease mini-muffin pans. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut out 3-inch circles using cookie cutter; press into prepared mini-muffin cups and bake about 8 minutes or until very lightly browned. Remove from oven. Reduce oven temperature to 350?°F.

For filling, combine powdered sugar, 1/2 cup butter and corn syrup in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, 4 to 5 minutes. Remove from heat; stir in chopped pecans. Spoon into warm baked shells. Top each with pecan half. Bake 5 minutes. Cool completely; remove from pans.