November 08, 2003

Always ask Betty

http://www.bettycrocker.com/recipes/recipe.asp?rid=20138

Don't sniker!!! Go to www.marthastewart.com. Martha has a wonderful selection of recipes in the Food Section.

And her pastry dough recipe really works. That's the hard part. It wouldn't be as good tasting using a pre-made pastry shell, but a heck of lot easier for a non-baker.

If you're serious about coming to Tampa, we could make wonderful pie dough together. Then fill it with those luscious pecans, etc.

I love pecan pie! Even more than many other sweets. Mmmmmmmm....

Pecan Pie from my Garden Club Recipe Book
3 eggs beaten,2 tbs melted butter 2 tbs flour,1/4 tsp vanilla,1/8 tps salt, 1/2 cp sugar,1 and 1/2 cup dark corn syrup, 1 1/2 cups broken pecans, i unbaked pastry shell
combine eggs,butter flour,vanilla,salt , sugar and cornsyrup,mix well sprinkle pecans in pastry shell and pour mixture over the nuts. Bake at 425 degrees for 10 minutes reduce to 325 and bake 40 minutes
Mystery Pecan Pie
1 ozpkg cream cheese softened i/3 plus 1/2 cup sugar, divided, 4 eggs divided, 2 teas vanilla.dash salt, 1 unbaked pastry shell,1 1/4 chopped pecans 1 cup lt or dark corn syrup
Combine cream chees,1/3 sugar,1 egg,1tps vanilla and salt,cream until thick and smooth spread filling in shell .sprinkle nuts over cheese filling.beat remaining eggs add remaining sugar and vanilla,p.Pour egg mixture over nuts.bake 375 35 t0 40 min or until center is firm
Happy Thanksgiving

4 Eggs, beaten
1 Cup Karo Dark
1 Cup Sugar
1 teaspoon Vanilla
4 Tablespoons Melted Butter
2 cups Pecan

350 degrees for 45 minutes, or until center no longer jiggles like jello (not hard as a rock, but no obvious wiggles)

My mother learned to cook while my father was stationed in Galveston, so while she was a Yankee, she learned to cook in the South. The above was her recipe, that a kindly ole Southern lady gave her.

Thanks, Lexia for that Mystery Pecan Pie recipe. It's really different and cream cheese pies are always good. By the way, that wasn't meant to be a 1 ounce package, but one of the standard size ounce packages cut in thirds to soften?

Oddly enough, Mrs. Du Toit's recipe is almost identical to the one I use -- which, needless to say, is "an old family secret". Really!!! Go for it, Rob. You'll be surprised at how easy it is to make a masterpiece!! Oh - and I DO use the frozen Pillsbury crust. Took that little short cut years ago.

Emeril has the best one. It's got bourbon in it. 'nuff said. There's also a less fancy version here.

The best chefs are men. Sorry ladies.

Hopr you can see the lunar eclipse it is full at 8 :06 I think WE have clouds in SC. I knew I should have made Rick take me somewhere.

Hopr you can see the lunar eclipse it is full at 8 :06 I think WE have clouds in SC. I knew I should have made Rick take me somewhere.

Beth's IP# is 66.66.231.122

She made a mistake when she visited Bloggerpolls. I do not accept her kind of behavior on MY site and I will be taking action. I hope you are reading this Beth. I'll post her ISP after I look it up.

Communism has nothing to do with love. Communism is an excellent hammer which we use to destroy our enemy.

Perceptions do not limit reality.

To be poor without bitterness is easy; to be rich without arrogance is hard.

I believe that all government is evil, and that trying to improve it is largely a waste of time.

A little foolishness, enough to enjoy life and a little wisdom to avoid the errors, that will do

Ain't no disgrace to be poor - but might as well be.