Pearson Farm has been growing peaches and pecans on the same land for over 130 years. For five generations the Pearson family has farmed the red clay of Crawford County. In 1885, Moses Winlock “Lockie” Pearson and his wife, Cornelia Emory “Emma”, moved to Fort Valley, Georgia and planted the first peach trees for the Pearson family. Now more than 100 years later, Pearson Farm grows both peaches and pecans on some of the very same land
Mary’s Pecan Oatmeal Cookies
2 cups – oatmeal
2 ½ cups – flour
2 sticks – butter
1 cup – brown sugar
1 large egg
2 teaspoon vanilla
1 cup toffee
1 cup pecans
In a large mixing bowl, mix brown sugar and butter until fluffy or creamy.
Add the egg and vanilla and mix.
Add oatmeal, toffee, pecans and flour.
Mix by hand into cookie dough.
Portion dough on to greased cookie sheets with a melon scoop.
Bake in a preheated oven at 350 degrees for 20 minutes.
Lemon Pecan Cake
2 1/4 cups sugar
2 cups softened butter
4 cups plain flour (we prefer King Arthur flour)
1 (2 ounce) bottle lemon extract
1 pound Pearson Farm Pecans
1 pound white raisins
Preheat oven 250 degrees.
Cream butter and sugar until light and fluffy (this may take as long as 20 minutes).
Add eggs one at a time, beating after each addition. Reduce speed of mixer to low and add flour, blending well. Stir in lemon extract, pecans and raisins. Spoon batter into well-greased and floured tube pan. Bake for 2 1/2 hours. Remove from pan, cool completely. Store in tightly covered container in a cool place Let it stand for at least 1 day before slicing.