Pecan Pie Cobbler

Ingredients

  • 1 box refrigerated pie crust
  • 2-1/2 cups light corn syrup
  • 2-1/2 cups packed brown sugar
  • 1/2 cup melted butter
  • 4 tsp. vanilla
  • 6 eggs, lightly beaten
  • 2 cups chopped pecans
  • cooking spray
  • 2 cups pecan halves
  • Vanilla Ice Cream for topping, (optional but highly recommended)

Instructions

  1. Heat oven to 425º F. Lightly grease a 13″ x 9″ glass baking dish. Remove one pie crust from package and roll out to fit the baking dish. Trim edges.
  2. In a large bowl, combine corn syrup, brown sugar, butter, vanilla and eggs. Whisk until well combined. Stir in chopped pecans.
  3. Spoon half of filling into crust.
  4. Remove the second crust from the package, and roll out to fit baking dish. Lightly spray with cooking spray.
  5. Bake 14-16 minutes or until browned. Remove from oven.
  6. Reduce oven temp. to 350º and carefully spoon remaining pecan filling over crust. Arrange the pecan halves over the top and bake 30 minutes. Let cool for 15 minutes. Serve with vanilla ice cream.
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13 Day Sweet Pickles

Mrs. Iska N. Waller, PM
Farmerville, La. #207 OES

1 pack of cucumbers, washed.

  1. Pack in stone jar and cover with clear cold water. Soak 1 day.
  2. Soak in brine that will float an egg.
  3. Soak 3 days in clear water.
  4. Cut in crosswise pieces. Soak 3 more day in:
    • 1/2 gallon vinegar
    • 1/2 gallon water
    • 2 Tbsp powdered alum
  5. Make syrup of:
    • 1 1/2 quarts vinegar
    • 9 cups sugar
    • 2 cups water
    • 1 Tbsp cloves and stick cinnamon (tied in bag)

Bring to good rolling boil. COOL this mixture before pouring over cucumbers. Let set 3 more days.

Pack in jars and seal. Before serving, let get cold in refrigerator and will be nice and crisp.

 

Dear Abby’s Kentucky Pecan Pie

The Town Talk
Alexandria, LA

Dear Abby's Kentucky Pecan Pie

 

  • 9 inch unbaked pie crust
  • 1 cup light corn syrup
  • 1 cup firmly packed dark brown sugar
  • 3 eggs, slightly beaten
  • 1/3 cup butter, melted
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 heaping cup pecan halves
  1. Heat oven to 350°
  2. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into unbaked pie crust; sprinkle with pecan halves.
  3. Bake at 350° for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) Cool. If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.
  4. You can top it with a bit of whipped cream, but even plain, nothing tops this!

TIP: The original recipe stated that the pie should be baked 45 to 50 minutes in a preheated 350° gas oven. If an electric oven is used, it may be necessary to add 15 to 20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)

Raisin Pie

Nell Fuselie

  • 2 cups raisins
  • 1/4 cup water
  • 1 3/4 water
  • 1 Tbsp butter
  • 1/2 cup brown sugar – packed
  • 2 Tbsp cornstarch
  • 1 Tbsp vinegar
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • Pastry for 8-9″ double crust pie shell

Boil raisins in 1 3/4 cup water for 5 minutes.

Combine brown sugar, cornstarch, cinnamon and salt. Moisten with remaining 1/4 cup cold water. Add to raisins. Stir until mixture boils.

Remove from heat and add butter and vinegar. Stir until butter is melted.

Pie into pie shell. Cover with top crust. Cut steam vents.

Bake 25 minutes at 425°

 

Sweet Cucumber Pickles

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

Soak for 24 hours

  • 7 lbs cucumbers, washed and sliced
  • 2 cups lime
  • 2 gallons water

Pour off lime water and cover with clear water and let set for 1 hour. Pour off water.

Mix together:

  • 8 cups sugar
  • 8 cups vinegar
  • 1 Tbsp. pickle spices
  • 1/4 cup salt

Add sliced cucumbers and let boil for 40 minutes. Pour up into 12 pint jars and seal.

CHILL before opening to let get crisp.

Kosher Pickles

Mrs. Christine L. Everett

Pack cucumbers

  • 2 pods of green hot pepper
  • several buttons of garlic
  • lot of dill in jars

Heat:

  • 1 quart water
  • 1/4 cup salt
  • 1 cup vinegar
  • 1 Tbsp sugar

Pour this over cucumbers and let stand about 6 weeks or longer.

This mixture is grand for pickling carrot strips, okra or beans.