“It’s good, but not as good as Mama Hazel’s,” commented one of our children while eating a piece of the “store bought” pecan pie brought to me by a visiting relative.
She was right. I shared my mother’s recipe with you previously, but you may have lost it.
Now, I’m basically not a very critical person and I hate to sound that way now, but the truth is, there is something wrong with people who don’t like pecans, and especially pecan pies. Some people have allergies, so I forgive them.
For the rest of us, pecans represent a way of life. They are good in so many ways. Even the tree is useful, providing shade from its wide-spreading branches. Some people don’t recommend it for a yard/shade tree because the nuts and leaves have to be gathered and raked. Small price for summer shade and a pecan pie!
You may have to buy pecans either shelled or still in their shells. But if you have a pecan tree near your house, you are hearing the plink-plinks as the nuts fall on the roof. Rejoice! Gather the nuts and make all kinds of good things, including one or all these recipes, soon for any day and especially for … Sunday Dinner.
Hazel’s Pecan Pie
1 unbaked pie shell
1 teaspoon vanilla
1 cup white corn syrup
2 tablespoons butter, softened
1 cup sugar
1 cup chopped pecans
3 eggs, well beaten
Preheat oven to 350 degrees.
Cream the butter, then add the sugar, eggs, corn syrup and vanilla. Mix well.
Stir in the nuts. Pour into the pie shell and bake 50-60 minutes. Cool thoroughly before slicing. Serves 6-8.
Toasted Pecans
3 cups pecan halves
2 tablespoons cooking oil
1 tablespoon butter
Salt to taste (optional)
Method 1: Melt butter in skillet; add cooking oil and pecans. Stir over medium heat 3-4 minutes. Stir constantly or they will burn. Remove from heat; sprinkle with salt if desired.
Method 2: Preheat oven to 350 degrees. Mix nuts as above and place in a single layer on cookie sheet with sides. Bake in oven about 5 minutes, then check and stir; cook another 4-5 minutes. Watch them; they can burn quickly.
Butterscotch Pralines
1 3½-ounce package butterscotch pudding mix
1 cup sugar
½ cup packed brown sugar
½ cup evaporated milk
1 tablespoon butter
1½ cups (or more) chopped pecans
Combine the sugar, pudding mix, milk and butter in a 2-quart saucepan and bring gently to a boil. Cook, stirring frequently, as the sugar dissolves and the mixture reaches a soft-boil stage (a drop of the mixture will form a soft ball when dropped into a cup of water).
Remove from heat and stir in the nuts. Beat until the mixture thickens; then drop by spoonfuls onto waxed paper. The mixture will be soft and will spread a little, but it will become firm as it cools. Use more nuts if desired.