New orleans thanksgiving (part 6)(cont'd)

6 servings

Ingredients

Quantity Ingredient
Pecan Pie
~~~~~~~~~
½ cup Butter
¼ cup Light brown sugar
2 tablespoons Flour
3 eaches Eggs, slightly beaten
1 cup Light Karo syrup
x Dash of salt
1 teaspoon Vanilla
1 cup Pecans
1 each (9 inch) pie shell, unbaked

Directions

In a large bowl cream together the butter, brown sugar, and flour.

Add the eggs and beat the mixture until it is smooth. Mix in the syrup, salt, and vanilla. Spread the pecans in the bottom of the unbaked pie shell and pour the mixture over them. Bake the pie at 350F for 45 minutes. Cool the pie for 1 hour. Serves 6-8.

Pumpkin Pie

~~~~~~~~~~~

4 eggs

¼ teaspoon salt

¾ cup sugar

½ teaspoon each ground mace, cinnamon and allspice 1 tablespoon butter

2 cups pumpkin, cooked, or 1 15oz can 1 tablespoon brandy

8 tablespoons Louisiana cane syrup 1 12oz can evaporated milk

1 10-inch pie shell, unbaked

X Confectioners' sugar

In mixer or by hand, beat eggs until fluffy. Mix together dry ingredients and gradually add to eggs. Mix well. Melt butter and add to mixture along with pumpkin, brandy, and cane syrup. Mix well. Blend in milk and pour into pie shell and bake in preheated 400F oven for 30 minutes. Put a foil collar around crust edges to keep from burning and continue baking for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool and sprinkle with confectioners' sugar or whipped cream to serve. Makes one pie.

Comments are always welcome! E-mail: elendil@...

From: "Edward J. Branley" <elendil@...> Happy Thanksgiving, Ed.

Submitted By SAM LEFKOWITZ On 11-29-95

Related recipes