Butterscotch Pecan Pie

There is an absolutely wonderful article in the May/June 2013 issue of AAA’s Alabama Journey magazine. It’s all about the Pie Lab in Greensboro. It’s almost enough to make me want to climb in the van and head out. And, yes, they serve more than pies. They also serve meals and conversation. And all in downtown Greensboro, Alabama. Who knew?!

They were thoughtful enough to share this recipe. I can’t wait to try it.

Butterscotch Pecan Pie

3 tablespoons butter
3 eggs
¾ cup brown sugar
2 tablespoons flour
1 teaspoon pure vanilla extract
¾ cup corn syrup
1 ½ cups pecan halves
½ cup butterscotch morsels
1 9-inch pie crust

Preheat oven to 350 degrees.

Melt butter in a small saucepan. While butter is melting, whisk eggs in a medium bowl. Stir in brown sugar, flour, vanilla, and corn syrup until combined. Add the melted butter.

Mix in the pecans and the butterscotch morsels. Pour mixture into prepared pie shell.

Bake for 50 to 60 minutes.

HERSHEY'S Chocolate Chunk Butter Pecan Bars

How about something easy and delicious for dessert? How about taking something to the potluck that everyone will love? Okay. Here it is! Thanks Hershey!!!

HERSHEY’S Chocolate Chunk Butter Pecan Bars

1 cup packed light brown sugar
1 cup butter or margarine, softened
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
1 ¾ cups (10-oz.) HERSHEY’S Premium Milk Chocolate or Semi-Sweet Chocolate Chunks
½ cup coarsely chopped pecans

Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch baking pan.

In large mixer bowl combine brown sugar, butter, egg yolk and vanilla; blend in flour and salt.

Press mixture into prepared pan. Bake 25 to 30 minutes or until lightly browned. Remove from oven. Immediately sprinkle chocolate chunks on crust. Let stand until softened, about 5 minutes. Spread evenly over crust. Sprinkle with pecans. Cool completely. Cut into bars.

Makes about 3 dozen bars.

Date Nut Balls

I tried a new recipe this afternoon. What can I say? I had a bag of pitted dates that needed to be used. This recipe really didn't take much time. I didn't even have to turn the oven on. My Mother pronounced them as having a "more-ish taste." I hope we've still got a few left when company comes this weekend.

Date Nut Balls

1/2 cup margarine
3/4 cup sugar
1 (8-oz) package pitted dates, chopped
2 1/2 cups Rice Krispies
1 cup chopped pecans
Powdered sugar

Combine margarine, sugar and dates in a medium saucepan. Bring to a boil. Cook, stirring constantly, for 3 minutes. Stir in cereal and pecans. Cool to touch. Shape into 1-inch balls. Roll in powdered sugar. Store in air-tight container.

Pecan Pie

In the Deep South, pecans are part of everything. Okay. I exaggerated. We do cook some things without nuts. It's just that pecans and peanuts are everywhere. They're both big crops in this part of the world. Most of us have pecan trees and some folks -- not us anymore -- grow peanuts. It's that old adage of using what you have.

This recipe came from my Mother's Mother. Gran was a wonderful cook. Pecan Pie is a staple but not everyone can make a pie you want to eat. I know. It's shocking. This recipe is wonderful.

Pecan Pie

1 cup corn syrup

1 cup granulated sugar
1 cup chopped pecans
3 eggs
1 tablespoon flour
1 tablespoon butter or margarine
4 tablespoons milk
one unbaked pie crust

Beat the eggs until they are well blended. Gradually add all the other ingredients. Pour into an unbaked pie crust.

Bake 40 minutes in a 350 degree oven.

Enjoy!

Pecan Delights

This is the season for pecans in the Deep South. Pecans are falling from their trees. Which is a good thing. It is so not fun to try and knock the pecans from the limbs. I know. Some folks have expensive tree shakers. Really. They hook up to the tractor and then the tree. They shake the tree, sort of like one of those body vibrators. Before you know it, you've got a shower of pecans coming down. Better duck. Pecans can hurt.

We don't have expensive equipment like that. My father only has about 50 trees. So we gather then the old-fashioned way -- we use our hands or this little roller thing. Can you say back-ache?

Yesterday we finished gathering pretty much all that we're going to gather. This afternoon we finished sorting through the buckets, discarding the bad or "light" ones along with the rubbish that comes along for the ride. And, yes, there is some expensive equipment to do that too. And, no, we don't have it either. What we have is a system. I go through and get the worst ones. My father goes behind and gets the light ones. My mother prefers to operate independently. We're all happier that way.

Why go through it all? Well, we do sell some of the pecans. But they are also excellent for eating and baking. This recipe is something my mother baked when I was a child. I carried the recipe away from home with me and have always used it. It's not too sweet but don't worry. There are plenty of calories.

Pecan Delights

1 cup margarine, softened
1/2 cup sugar
1 tablespoon water
1 teaspoon vanilla
2 cups all-purpose flour
1 cup chopped pecans

Using a mixer, cream butter. Gradually add sugar until well blended. Mix in water and vanilla. Slowly add flour. Then stir in the chopped pecans.

It's okay to mix this up ahead of time and chill it in the refrigerator. If you're in a hurry, just go ahead and bake.

Use a teaspoon to drop the dough onto an ungreased cookie sheet. Leave about an inch between each drop.

Bake for 25-30 minutes in a 325 degree oven. These cookies taste much better if you don't get them too brown.