the Pence family cookbook

Recipes Tagged with “pence”

Nannau (Nanaw) Cake

dessert cake pence


  • 2 sticks butter
  • 2 cups sugar
  • 6 eggs
  • 1 12 oz. package vanilla wafers (bashed into fine crumbs)
  • 1 c. nuts (pecans)
  • 1 tsp. vanilla
  • 7 oz. flaked coconut


Cream butter and sugar, add eggs one at a time. Add crumbs, vanilla, coconut, and nuts. Bake in tube pan that has been greased and lightly dusted with flour at 325 for 1 1/2 hours.

Rum Balls

dessert pence rum


  • 12 oz. vanilla wafers (bashed up to a fine powder)
  • 3 tbsp. cocoa
  • 3/4 c. light corn syrup
  • 1 c. finely chopped pecans
  • 3/8 c. rum


Mash up, make balls, dry on waxed paper, roll in powdered sugar. Undiluted frozen tangerine juice concentrate can be used instead of rum (without cocoa).

Cilantro Rice

side dish pence rice

Cook needed amount of rice (white or brown) for the folks you are feeding. Cool. Toss with sour cream or yogurt to coat (you don’t want it to be gummy or soupy) and a healthy quantity of chopped cilantro. Put in a well-greased casserole and top with grated parmesan. Cover with foil and bake 20-30 minutes. Remove foil and cook until golden on top.

Corn Chili Casserole

side dish corn greenchile pence


  • 2 cans kernel corn
  • 2 cans creamed corn
  • 2 eggs
  • 1/2 stick melted butter
  • 1 c. chopped onion
  • green chilies to taste
  • salt
  • 1 1/2 c. cheddar cheese (optional)


Mix and bake at 350 until bubbly.

Cornbread Salad

main course side dish pence salad


  • 2 packages jalapeno cornbread mix - cooked and crumbled
  • 1 can drained niblet corn
  • 1 cup chopped green onion
  • 1 cup chopped tomatoes
  • 1 cup chopped bell pepper
  • 8 slices chopped crisp bacon
  • 1 cup cheddar cheese - chopped in small pieces or coarsely grated
  • 1 1/2 cups mayonnaise
  • 1 1/2 cups sour cream
  • 1 tablespoon chili powder

Optional: sliced avocado to garnish. Can be served with salsa.


Combine salad ingredients in large bowl. Combine dressing ingredients and stir in. Refrigerate - it is better the second day.

Ginger-Honey Pumpkin Pie

dessert pence pie pumpkin


  • 1 pie crust (store-bought or homemade)
  • 1 15-ounce can pure pumpkin
  • 1/2 cup (packed) golden brown sugar
  • 1/3 cup honey
  • 3 large eggs
  • 1 1/4 cups whipping cream
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Honey-sweetened whipped cream


Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.

Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.

Bon Appetit, November 2003

Magic Cookie Bars

dessert pence


  • 1 1/2 c. graham cracker crumbs
  • 1/2 c. (1 stick) melted butter
  • 1 14-oz can. sweetened condensed milk
  • 1–2 c. (6–12 oz.) semi-sweet chocolate chips
  • 1 1/3 c. flaked coconut
  • 1 c. chopped nuts


Preheat oven to 350 (or to 325 for a glass baking dish). In a small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool and cut into bars.

Eagle Brand Sweetened Condensed Milk

Cashew Pork Tenderloin

main course pence pork


  • 1 tbsp vegetable oil
  • 3/4 tsp crushed red pepper
  • 1/4 c soy sauce + 2 tbl
  • 1 tbsp dry sherry
  • 1 1/4 tsp sugar
  • 1 clove garlic, pressed
  • 1/2 c finely chopped salted, roasted cashews
  • 2 pork tenderloins, 3/4 lb each
  • 1/2 tsp grated ginger


Combine vegetable oil and crushed red pepper in a small bowl. Let stand 5 min.

Stir in soy sauce, sherry, sugar, and garlic until sugar dissolves. Add cashews.

Place pork tenderloins in a shallow, foil-lined baking pan. Pour cashew mixture over pork, roll to coat on all sides. Let stand 30 min, turning occasionally. Bake pork in sauce at 325 F for 50-55 min. Remove from oven and let stand 10 min. Cut across the grain into small slices. Mix together 2 tbl soy sauce and grated ginger and serve over pork.

Shrimp Barbecue

main course pence shrimp


  • 2 1/2 lb shrimp, in shells
  • 1/3 c lemon juice
  • 1 lb butter
  • 1 clove minced garlic
  • 1 1/2 tbsp soy sauce
  • 1/8 c coarse ground black pepper
  • 3 tbsp tobasco
  • sprinkle salt
  • French bread for serving


Combine all ingredients except shrimp in a large pot. Heat to bubbling. Add shrimp and cook until done. Serve with French bread.


main course greenchile mexican pence pork stew


  • cubed pork (country spare ribs)
  • 2 qts. chicken broth
  • 2 lg. onion, sliced
  • canned hominy, drained and rinsed, or dried hominy
  • red pepper flakes
  • green chiles (1/2 to 1 doz., depending on heat)
  • 3 cloves garlic


Boil the pork in the chicken broth with one of the onions, salt, and pepper until almost tender. Add hominy, a couple dashes of red pepper flakes, green chiles, garlic, and the other onion. Simmer slowly until thickened.

If using dried hominy: rinse and soak overnight. Cook meat as above, then remove it from the broth. Add the hominy, and cook until tender. Then return the meat to the pot and proceed as above.