One 14 oz can sweetened condensed milk
One 10 oz bag miniature marshmallows
One 16 oz box graham crackers, crushed to crumbs
4 cups chopped pecans
1 1/3 cups flaked coconut
Two 8 oz packages chopped dates
One 16 oz jar maraschino cherries, well drained and halved
1/2 cup bourbon
DIRECTIONS:
Spray mini loaf pans with vegetable oil cooking spray. In 2 quart saucepan, heat the milk and marshmallows together over low heat. Stir constantly (so milk does not scorch) until the marshmallows are melted. Remove the mixture from the heat. Combine the cracker crumbs, pecans, coconut, dates and cherries in a large bowl. Add the bourbon to the milk mixture and pour over the crumb mixture. Mix well. Scoop the mixture into the prepared pans and press down firmly to mold into shape. Refrigerate for 2 days or longer before serving. Can be packaged and frozen for up to six months. Makes 8 -10 mini loaves.
PECAN SANDIES
1 cup butter, softened
2 1/2 cups all-purpose flour
1/2 cup powdered sugar
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
Additional sifted powdered sugar
DIRECTIONS:
Cream butter in a large mixing bowl; gradually add powdered sugar, beating until light and fluffy. Stir in vanilla, blending well. Gradually add flour and chopped pecans, mixing well until well blended. Shape dough into small crescents or balls and place 2 inches apart on ungreased cookie sheets. Bake at 250 degrees for 40 to 50 minutes. Remove to a wire rack to cool completely. Roll in additional powdered sugar. Store in airtight containers. Yield: 2-3 dozen. Freeze up to 3 months.
