King Hill Farms LogoPecans and Produce Grown in Brunswick, MOPecans available all year roundproduceasdgdfhhgfh
22842 Hwy 24
Brunswick, Missouri 65236
660.548.3972

Pecan-Coated Cheese Ball

  • 1 cup chopped pecans, divided
  • Two-8 ounce packages cream cheese
  • 1 small jar Roka bleu cheese
  • 1 small jar Old English cheese
  • 1/2 cup grated sharp Cheddar cheese
  • 1 small onion, minced fine 1 teaspoon
  • Worcestershire sauce
  • 1/4 cup parsley, finely chopped (optional)

To prepare pecans for the best flavor, preheat the oven to 250° F. for a light roasting. Rinse the pecan kernels quickly in a colander under running water for 10 seconds to remove any dust from the shells, then quickly blot the pecans dry on paper towels – you do not want them to get ‘limber’ or water-logged. Roast the pecans in the slow oven for 10 minutes in a very lightly buttered pan or until lightly brown. Set the pecans aside to cool, then chop for the last step. Soften the cream cheese and mix with the other cheeses and ingredients, except half of the chopped pecans. Form into two balls and chill. Roll in the chopped pecans (and parsley, if desired). Chill. Serve with crackers.

Oven Puffed French Toast

Oven Puffed French Toast

  • 8 or more slices of French bread
  • 6 eggs beaten
  • 1 tablespoon sugar
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 3 cups half and half (Or substitute a 12 ounces can evaporated milk + 1-1/4 milk)

French Toast Topping

  • 1/2 cup butter firm (1 stick – divided)
  • 2 tablespoons dark corn syrup
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 cup chopped pecans

Place the bread slices in a single layer in a generously buttered 9” x 13” x 2” baking pan, using one end of the stick of butter to grease it. Combine the spices with the 2 tablespoons of sugar and then add them to the mixture of eggs, vanilla and milk. Mix well. Pour mixture over the bread slices. Cover and refrigerate overnight. Before baking, baste any unabsorbed liquid over the bread. Combine the pecan topping until the mixture resembles a coarse texture, first working the butter into the brown sugar/flour combination & then adding the rest of the ingredients. Sprinkle this topping over bread slices and bake in pre-heated oven at 350° F. for 40 minutes. Serve hot.

Sweet Potato Casserole

Sweet Potato Casserole

  • 3 cups cooked and mashed sweet potatoes (or more, just like potatoes)
  • 1/2 to 1 cup sugar
  • 1/2 cup melted butter or margarine
  • 2 eggs beaten
  • 1 teaspoon vanilla
  • 1/3 cup milk

Crunchy Pecan Topping

  • 1/2 cup firmly packed brown sugar
  • 1/4 cup all-purpose flour
  • 2-1/2 tablespoon melted butter or margarine
  • 1/2 cup chopped pecans

Crunchy Pecan topping (recipe follows). Combine all ingredients except the topping in a mixing bowl and mix well. Pour into a 2 quart buttered casserole; sprinkle with topping. Bake at 350° F. for 30-40 minutes.

Crunchy Pecan Topping
Combine brown sugar, flour, butter and nuts in small bowl. Mix well, Yields about 1-1/3 cups.

Pecan Pie

Pecan Pie

  • 3 eggs
  • 1/4 teaspoon nutmeg or less
  • 1/2 cup sugar
  • 1 cup chopped pecans
  • 1/2 cup light corn syrup
  • 2 tablespoons butter, melted
  • 1/2 cup dark corn syrup
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 9-inch pie crust

Preheat oven to 400° F. Beat eggs slightly, just until well mixed. Mix nutmeg into sugar, then add this mixture to beaten eggs. Add syrups, salt, butter, and vanilla and mix. Add pecans and stir to coat them evenly. Carefully pour into a 9-inch pie crust Bake at 400° F. for 10 minutes Reduce heat to 350° F. (use pie crust shield if necessary). Bake about 30 to 40 minutes or until set. Cool on a wire rack

Pecan Fingers

Pecan Fingers

  • 3/4 cup butter (or margarine for baking)
  • 2 tablespoons flour
  • 3/4 cup powdered sugar
  • 1/2 teaspoon baking powder
  • 1-1/2 cup flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup chopped pecans
  • 1 cup brown sugar

Heat oven to 350° F.; cream butter and powdered sugar. Blend in 1-½ cups flour. Press evenly in bottom of a 13” x 9” x 2” ungreased baking pan. Bake 12 to 15 minutes. Mix remaining ingredients while the “crust” is baking. Spread this mixture over the hot baked layer when it is evenly and lightly browned. Return to the oven and bake 20 minutes longer. Cool and cut in 3” x 1” bars.

Oatmeal Revel Cookies

Oatmeal Revel Cookies

  • 1 cup brown sugar
  • 2 eggs
  • 1 cup white sugar
  • 1 teaspoon molasses or sorghum
  • 1 cup shortening
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 cups old-fashioned oats
  • 1/2 teaspoon salt
  • 2 cups crushed cornflakes
    (Or: 2 cups crisped rice)
  • 1 teaspoon baking soda
  • 1/2 cup wheat germ
  • 1 teaspoon baking powder
  • 1-12 ounce package chocolate chips
  • 1-1/2 cups chopped pecans

Cream together: brown sugar, white sugar, and shortening, add 2 eggs. Sift the flour, salt, soda, & baking powder together; then add to the creamed mixture. Add vanilla, molasses, oatmeal, cornflakes (and/or crisped rice cereal, if desired), wheat germ, chocolate chips and pecans. Drop on a greased baking sheet and bake at 350° F.

Quick Banana Bread or Banana Cake

  • 1 Box banana cake mix
  • 1-1/3 cups water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 2 large or 3 medium ripe bananas, peeled and smashed
  • 1 cup chopped pecans

Banana Cake Frosting
Courtesy: Hildreth Brandt Neidholdt

  • 1 stick butter or margarine
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 2 tablespoon sweet milk
  • Enough powdered sugar to spread smoothly

Preheat the oven to 350° F. (325° F. for glass or dark or coated pans)
Grease and flour the pan of your choice (I like the quick baking sprays with both combined, but do it the old-fashioned way if I don't have the spray on hand.) Blend dry mix, water, oil and eggs in large bowl at low speed until moistened. Beat at medium speed for 2 minutes. Add the peeled, smashed bananas and the one cup of chopped pecans. Stir well pour batter into pans and bake immediately. Bake following the recommendations below or until done, when a toothpick in the center comes out clean.* Cool in pan on wire rack for 15 minutes. Can be frosted when slightly warm

  • Two 8-inch pans - 33 to 36 minutes
  • Two 9 inch pans - 28 to 31 minutes
  • 9 x 13 pan - 32 to 35 minutes
  • Bunt pan - 38 to 34 minutes
  • More than 24 cupcakes - 18 to 21 minutes

Adding bananas or pecans does not increase baking time. Sometimes I bake in mini-loaf pans and serve for breakfast or snack with butter or cream cheese.

*If I make as cake I use the following frosting recipe for icing.

Banana Cake Frosting
Melt the butter in a small to medium saucepan. Stir in the next three ingredients. Remove from heat. Add enough powdered sugar to spread smoothly on slightly warm cake.

BONUS: If you need to bake a sheet cake for an event, double the cake recipe and additional ingredients, and bake the cake in an 11'' x 15-1/2'' inch pan. The extra batter can be used to make 20 to 22 cupcakes to freeze or save for your family.

Harvest Pecans

Harvest Spiced Pecans

  • 1 egg, separated
  • 1 teaspoon water
  • 4 cups pecan halves
  • 1/4 teaspoon salt (or more to taste – can be added while roasting)
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1-1/4 teaspoon cinnamon
  • 1/4 teaspoon or less of nutmeg
  • 1/4 teaspoon or less of allspice
  • A pinch or more of ginger, to taste
  • A pinch or more of ground cloves, to taste
  • 1/4 to 1/2 teaspoon grated orange peel (optional)

Preheat oven to 300° F., line pan with parchment paper. Separate egg (use egg separator if you have trouble) leaving the whites in a bowl. Whip egg whites, water and salt until frothy. Add pecans to bowl and toss to coat evenly with egg white mixture. Drain in a colander for 5 minutes so there is not any excess of the egg white mixture. Mix the sugar, cinnamon, ginger and other spices in a large bowl. Add the drained pecans and toss to coat evenly. Pour pecans out onto parchment-lined baking pan, separating into a single layer. Bake 18 to 20 minutes or until nuts begin to brown and are dry and crisp. Stir the pecans using a heat-resistant spatula and rotate the position of the baking sheet if necessary. Remove pan from oven. Carefully slide the parchment with pecans onto cooling rack. Cool completely. Break apart if necessary. Place in serving dish.

NOTE: Once they are completely cooled, the nuts can be stored in an airtight container in a cool dry location for up to 3 weeks. Yield: 4 cups