I bought a duck
I can't believe I'm sending a recipe for pecan pie from my wife to a guy I only know through a BBS (a Yankee from New York no less) like freakin' Betty Crocker or something. My attempt to spead a little Southern culture over the internet. Besides this BBS has a great community feel to it. So here goes.
Rob, my wife's favorite pecan pie recipe comes from "Talk About Good!", the official cookbook of the Junior League of Lafayette, LA (my hometown). The recipe is as follows:
Ingredients:
1/2 cup of sugar
3 eggs
1 1/2 cups of pecans
1/2 stick of butter
pinch of salt
1 teaspoon of vanilla
1 cup of white Karo syrup
Cream sugar and butter. Add eggs, one at a time, beating thoroughly after each addition. Add pecans, salt, vanilla and Karo syrup. Pour in unbaked pie shell and bake in 350 degree oven 45 minutes to 1 hour. To make two pies, double the ingredients, but not the cooking time. (Just kidding, I know you said you're a chef of sorts.) If any of this doesn't make sense, PM me and I'll get the translation from my wife.
My wife also recommends using whole or half pecans versus chopped pecans. The pecans rise to the top of the pie creating a "pecan" crust on top. It looks better to have whole pecans. Chopped pecans look like, well chopped pecans - not as attractive a presentation.
Her favorite pumpkin pie recipe can be found on the Libby's pumpkin pie filler can. No kidding. She's tried other recipe's but this is her favorite, mine too. With friends over you might want to bake one of each pie. The pumpkin pie definitely goes better with whipped cream. The pecan pie is good with or without whipped cream.
Both recipe's appear easy to do and don't take much time when I watch her bake either or both at the same time. I don't cook, so it still looks like magic to me.
Okay, Betty Crocker time is over. The feminine side of me just don't feel right, not that there's anything wrong with that.
Have a good one bro'.
Cary
I can't believe I'm sending a recipe for pecan pie from my wife to a guy I only know through a BBS (a Yankee from New York no less) like freakin' Betty Crocker or something. My attempt to spead a little Southern culture over the internet. Besides this BBS has a great community feel to it. So here goes.
Rob, my wife's favorite pecan pie recipe comes from "Talk About Good!", the official cookbook of the Junior League of Lafayette, LA (my hometown). The recipe is as follows:
Ingredients:
1/2 cup of sugar
3 eggs
1 1/2 cups of pecans
1/2 stick of butter
pinch of salt
1 teaspoon of vanilla
1 cup of white Karo syrup
Cream sugar and butter. Add eggs, one at a time, beating thoroughly after each addition. Add pecans, salt, vanilla and Karo syrup. Pour in unbaked pie shell and bake in 350 degree oven 45 minutes to 1 hour. To make two pies, double the ingredients, but not the cooking time. (Just kidding, I know you said you're a chef of sorts.) If any of this doesn't make sense, PM me and I'll get the translation from my wife.
My wife also recommends using whole or half pecans versus chopped pecans. The pecans rise to the top of the pie creating a "pecan" crust on top. It looks better to have whole pecans. Chopped pecans look like, well chopped pecans - not as attractive a presentation.
Her favorite pumpkin pie recipe can be found on the Libby's pumpkin pie filler can. No kidding. She's tried other recipe's but this is her favorite, mine too. With friends over you might want to bake one of each pie. The pumpkin pie definitely goes better with whipped cream. The pecan pie is good with or without whipped cream.
Both recipe's appear easy to do and don't take much time when I watch her bake either or both at the same time. I don't cook, so it still looks like magic to me.
Okay, Betty Crocker time is over. The feminine side of me just don't feel right, not that there's anything wrong with that.
Have a good one bro'.
Cary
