FOR THE PECAN CRUST: Preheat oven to 350
(The food processor is great for chopping those nuts!)
(Excess
nd toast in the oven for 8-10 minutes until fragrant
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
Cream margarine, beat in rest of ingredients except pecans. Beat mixture well.
Stir in pecans.
Pour into unbaked pastry shell.
Double recipe for cookie sheet.
Bake for 40 to 50 minutes at 350\u00b0.
Can add a little bourbon, not over 1/4 cup for double recipe.
Beat eggs; add Karo syrup, sugar, butter, vanilla and salt. Mix until well blended, then stir in pecan halves. Pour into pie shell. Bake in a 350\u00b0 oven for 55 to 65 minutes or until a knife inserted into pie comes out clean. Double recipe for 2 pies.
Prepare bread dough according to recipe directions. Place in large greased
ARIATIONS: If desired, double the recipe for pecan topping.
You can substitute
rust. Bake 5 mins.
For the pecan pesto, combine all ingredients
Use your favorite pie crust recipe for a two crust pie.
ow (just bubbling).
Time for 1 hour, stirring about every
Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces.
Pour filling into prepared shell (recipe follows). Arrange pecan halves around the inside edge.
eparate bowl to make the pecan pie filling.
Preheat oven
Set oven to 375 degrees F.
Prepare 12 muffin cups with paper liners.
For the pecan mixture, mix all ingredients; set aside.
For the muffin batter, sift the first 4 dry ingredients together.
Stir in the egg, sour cream and 1/3 cup butter just until moistened.
Divide and fill batter tins 1/2 full with the batter.
Cover with 1/2 of the pecan/sugar mixture.
Then fill with remaining batter.
Top/sprinkle with remaining pecan/sugar mixture.
Bake for 20-22 minutes.
combine all the ingredients for the pecan streusel and toss together with
Caramel Pecan Sauce: In a small non-
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
dd the remaining ingredients except for the pecan halves and mix thoroughly
Make the pecan filling:
1Whisk the yolks