Spaghetti Squash
My Pecan Pie from the DoubleDay Cookbook
Old-Fashioned Southern Pecan Pie Almost too good to be true. [My kids might come runnin' if they heard I just made one] This is the only recipe that doesn't use corn syrup [ugh] Serves 8 Ingredients 1¼ cups sifted flour ½ teaspoon salt 1/3 cup vegetable shortening or lard, chilled ¼ cup ice water 1 cup pecan halves 1 one-pound box light brown sugar ¼ cup sifted flour ½ teaspoon salt ½ cup milk 1½ teaspoons vanilla 3 eggs ½ cup melted butter or margarine Directions Make the pastry: Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together. Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 inch thick, evening up rough edges. Using a lightly floured, stockinette-covered rolling pin and short, firm strokes, roll into a circle about 3 inches l...
Comments
Post a Comment