The Family Cookbook
Culinary Heirlooms
by Doug Anderson
Reprinted from Bulletin 067, November 2, 2003

     Greetings, gentle readers. This week's recipe travels all the way to us from the exotic Independent Territory of Texas. E-mail never used to be able to make it that far because the Commancheros kept chopping down the transmitters, but they've got all the bugs worked out now, thankfully.

     If you like Pecan Pie, then you are in for a treat, because I'm about to share with you a recipe that may well change the way you think about Pecan Pie. If not, at least you will still have some very tasty pie. Sit on down and get ready for:

Aunt Lois's "No Nonsense" Perfect Pecan Pie
3 eggs, slightly beaten
3/4 cup sugar
1 tsp. vanilla
1 cup broken pecans
1 cup dark corn syrup
1/4 cup melted butter
1/4 tsp. salt
     Combine all ingredients, except pecans; blend well. Stir in pecans. Pour into unbaked pie shell. PRE-HEAT oven to 400 degrees and bake for 10 minutes. Reduce heat to 350 degrees and bake for 25 minutes, or until center is almost set.

     How beautiful is that? All the best things are simple, which is why Chinese Algebra never really caught on as an Olympic sport. Thanks, Aunt Lois, for the wonderful pie memories to come.

      If you are reading this and haven't seen any one of YOUR recipes, it's because you haven't sent us one, silly reader. How about it? We would LOVE to hear from you, even if it's only your favorite variation on Hamburger Helper. Don't be a lump! Send 'em along! See you next week!

Previous • Index • Next

Home About Archive Recipes Stories Galleries Who's Who Where