ake and serve.
RECIPE NOTES.
Southern Pecan Praline Cake keeps well
o 325\u00b0.
Thaw pecan pie according to package directions
corn syrup, butter, vanilla, and pecan pieces.
Pour filling into
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.
Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces.
Pour filling into prepared pie shell.
Arrange the pecan halves around inside edges.
Bake at 400\u00b0 for 10 minutes. Reduce heat to 350\u00b0 and bake for 40 minutes or until center is firm.
Cool to room temperature before cutting.
Best served at room temperature or slightly warm.
Mix sugar, syrup and butter.
Add eggs and pecans.
Fill unbaked crust with mixture and bake in hot oven 400\u00b0 for ten minutes.
Reduce heat to moderate 350\u00b0 and continue baking for 40 minutes, or until done.
Some variations on this are for adding 1/2 cream or 1/4 c. whole milk. The recipe doubles well for 2 pies, but cut back on pecans.
ven to 325\u00b0. Thaw pecan pie according to pkg. directions
Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces.
Pour filling into prepared pie shell.
Arrange the pecan halves around the inside edge.
Bake at 400\u00b0 for 10 minutes. Reduce heat to 350\u00b0.
Bake for 40 minutes longer or until the center is firm.
Cool to room temperature before cutting.
Mix together everything except pecan halves.
Pour into 9 inch pie shell.
Arrange pecan halves around edge of pie.
Bake at 400 degrees for 10 minutes.
Reduce heat to 350 degrees and bake 40 minutes or until center is firm.
Beat together the sugar, corn syrup, salt, flour and eggs. Add the vanilla, margarine and pecan halves.
Pour into unbaked shell.
Turn rounded side of pecans up.
Bake in slow oven at 300\u00b0 for 1 hour.
Cool before cutting.
Serve with ice cream or whipped cream, if desired.
Arrange pecan halves in bottom of pie shell.
Beat egg; add butter, corn syrup and vanilla.
Stir until well blended.
Combine sugar and flour and blend with egg mixture.
Pour over pecan shells.
Let set until nuts rise to the top.
Bake at 350\u00b0 for 45 to 55 minutes.
Makes 6 to 8 servings.
Preheat oven to 350\u00b0.
Beat eggs thoroughly with the sugar, salt, vanilla, corn syrup and melted butter.
Add the pecan halves.
Pour into a 9-inch unbaked pastry shell.
Bake until knife inserted in center comes out clean.
Cool.
Preheat oven to 450\u00b0.
Cream butter and sugar.
Gradually add next three ingredients.
Sprinkle pecan halves in pie shell.
Pour filling over all.
Bake for 10 minutes, reduce heat to 350\u00b0.
Bake 30 to 35 minutes or until pie is set.
Marinate chicken breasts in iced salt water for 1/2 hour.
Beat milk with honey, then add beaten eggs, salt, and fresh ground pepper.
Put egg wash in one shallow bowl, and pecan meal in another.
Dip chicken breasts in the egg wash, then in the pecan meal, patting the meal into the chicken to form a crust.
Place the chicken in a shallow baking pan that has been sprayed with cooking spray.
Bake at 375\u00b0 for 35 minutes, or until the breasts are done through.
In a mixing bowl beat together eggs and flour. Stir in corn syrup, sugar, butter, bourbon, and vanilla. Blend well. Stir in the pecan halves.
Pour the pecan mixture into a pastry lined pie plate and cover with foil. Bake with foil at 350\u00b0F for 25 minutes. Remove the foil and bake for another 20 to 25 minutes.
Bring water and sugars to a boil in a saucepan.
Add pecans. Boil to the soft ball stage (238\u00b0 on candy thermometer).
Beat until creamy.
Drop in small mounds on a buttered platter.
For creamier candy, use milk instead of water.
Beat eggs with sugar, salt, syrup and butter.
Add pecan halves.
Pour into unbaked pie shell.
Bake at 350\u00b0 for 45 to 50 minutes or until knife inserted halfway between center and edge of pie crust comes out clean.
Cool before cutting.
Beat 3 eggs thoroughly with 2/3 cup sugar, dash of salt, corn syrup and margarine.
Add pecan halves.
Pour into unbaked pastry shell.
Bake in moderate oven (350\u00b0) for 50 minutes or until knife inserted halfway between center and edge comes out clean.
Cool before serving.
Beat eggs lightly in a bowl.
Mix in corn syrup, sugar, butter, vanilla and salt.
Stir in chopped pecans.
Spoon mixture into pie shell, spreading pecan halves over mixture.
Bake at 400\u00b0 for 15 minutes.
Reduce oven temperature to 350\u00b0 and bake 30 to 35 minutes more, until a wooden pick, inserted in center, comes out clean.
Boil sugar and syrup together two to three minutes.
Beat eggs not too stiff.
Pour in slowly the hot syrup.
Add the butter, vanilla and the pecan meats, broken rather coarsely.
Turn into a raw pie shell and bake in a moderate oven about 45 minutes.