CARAMEL PECAN TART

3/4 cup butter, room temperature

1/4 cup brown sugar, firmly packed

1 egg yolk

1/2 teaspoon vanilla

1 - 1/2 cups al-purpose flour

3//4 teaspoon salt

2 - 3/4 cups pecans halves

1 - 3/4 cups sugar

1/4 cup water

2 tablespoons light corn syrup

1/2 cup whipping cream

Preheat oven to 350 F.

In a bowl, with a mixer on medium speed, beat 1/2 butter and the brown sugar until smooth.

Beat in egg yolk and vanilla. Add flour and 1/4 teaspoon salt and beat until mixture forms a ball.

Press dough over bottom and up sides of a 9 - inch fluted tart pan with removable rim. Freeze until firm, 15 minutes.

Meanwhile spread pecans in a large baking pan. Bake until lightly golden, about 8 minutes

(leave oven on). When pecans are cool enough to handle, chop 2 cups; reserve remainder.

Bake tart shell until golden, 16 to 18 minutes. Transfer to a wire rack.

Meanwhile, in a 3 to 4 quart pan over medium heat, combine sugar, corn syrup and 1/4 cup water. Stir until sugar is dissolved, then increase heat to high and boil,, swirling mixture occasionally, until mixture is a deep golden brown, 10 to 15 minutes. Remove from heat and stir in whipping cream, remaining 1/4 cup butter and remaining 1/2 teaspoon salt ( mixture will foam). Stir until smooth.

Spread chopped pecans in tart shell, then pour in hot caramel; spread level. Garnish edge of tart with reserved pecans halves. Let tart cool until caramel is firm enough to slice, at least 4 hours, or chill up to 2 days (bring to room temperature before serving). Cut into thin wedges.

Yields: 12 to 16 servings.

Notes: This fall safe press in crust makes this tart easy to pull off.

Prep and cooking time, about 1 hour, plus at least 4 hours to cool.

" BUTTER PECAN ICE BOX COOKIES "

2 - 1/4 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon cream of tartar

1 cup butter, preferably salted, softened

1 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup coarsely chopped pecans

In a medium bowl, stir together flour, salt and cream of tartar. In a large bowl, beat together butter and brown sugar until light and fluffy. Beat in egg and vanilla. Blend in flour mixture and pecans.

Form into 2 rolls, 8 to 10 inch long. Wrap in plastic warp and refrigerate until firm enough to slice. Over night or 2 to 3 hours.

Preheat oven to 350 F. Lightly grease baking sheet. Slice dough into 1/4 - inch thick rounds. Arrange on greased baking sheet about 1 inch apart. Bake for 8 to 10 minutes or until light golden brown. Cool slightly on baking sheet before removing to wire rack.

Makes: 4 - 1/2 to 5 dozen cookies

Notes: For the best shape cookies, keep dough refrigerated until you start slicing it. Use your sharpest knife. A dull knife will push the dough out of shape. Rotating the roll a quarter turn each time you cut it also will give you a better shape. If your hands are warm, slip a plastic bag over the one that holds the roll to insulate it. Heat from your hand can soften the dough.

" MAD HATTERS MUFFINS "

2 cups all-propose flour

2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoons cinnamon

1/2 cup butter, softened

3/4 cup firmly packed brown sugar

2 eggs

1 - 1/2 cup mashed ripe bananas

1 teaspoon vanilla

1/2 cup buttermilk

1 cup semisweet chocolate chips

1 cup pecan pieces

2 tablespoons sugar plus 1/2 teaspoons cinnamon for topping

Preheat oven to 400 F.

Butter twelve 3 by 1 - 1/2 inch muffin cups.

In a large bowl stir together flour, baking powder, salt and cinnamon.

In a separate bowl cream together butter and brown sugar until lightly and fluffy.

Beat in eggs, one at a time. Add bananas and vanilla. Stir in flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in chocolate chips and pecans. Spoons mixture into prepared muffin cups.

Sprinkle the cinnamon/sugar mixture evenly over muffins.

Bake for 20 to 25 minutes, or until a cake tester inserted in center of one muffin comes out clean.

Yields: 12 large muffins