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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rancho Tejas Pecan Cobbler Recipe

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This recipe for Rancho Tejas Pecan Cobbler is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Dough:
3 cups all-purpose flour
1 TBS dark brown sugar
1 1/2 tsp salt
1 TBS baking powder
1 stick plus 1 TBS cold butter, cut in pieces
3/4 cup whipping cream

Filling:
9 eggs
1 1/2 cups dark brown sugar
1 1/2 tsp salt
2 sticks plus 2 TBS butter, melted
3 cups dark corn syrup
1 1/4 lbs pecan halves

Directions:
Directions:
Dough:
Combine flour, sugar, salt and baking powder in electric mixer. Blend on slow setting 3 minutes. Add butter, piece by piece, until a dry dough forms. Add cream and blend 3 more minutes. Roll dough into a 1/2 in. thick rectangle to cover the inside of a shallow 4-quart casserole. Press dough into the casserole and trim edges.
Filling:
Place eggs and brown sugar in electric mixer bowl; mix on slow speed 3 minutes. Add salt, butter and corn syrup and mix 3 more minutes. Remove from mixer and fold in pecans.
Meanwhile, preheat oven to 350ºF. Pour filling into casserole over dough. Bake 1 hour, turn pan once to ensure even cooking. Remove from oven and keep warm. Serve in a bowl and top with vanilla ice cream.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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