"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Pecan Pie, by Sharon Reed, is from Stanton Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C white syrup 2/3 C white sugar 1/3 C butter 3 eggs slightly beaten ½ tsp salt Pecans
Bring syrup & sugar to a boil. Add butter. Pour very slowly (so the eggs Don‘t curdle) over beaten eggs. Add nuts.
Mix 1 T flour & 1 T sugar. Sprinkle over unbaked pie shell. Add pecan mixture & bake at 400 for 10 minutes, then 350 for 20-25 min. (put foil around outside edge of crust to keep from getting too brown take foil off last 10 minutes of cooking.
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