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Name: |
Mack
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Subject: |
Fresh Pecan Reminder>>>
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Date:
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1/15/2010 6:41:31 PM
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If you like em' fresh, better get them soon for the rest of the year, or else gamble on the grocery store supply that, like Winter tomatoes, ain't good. Now, let's go check that fresh pecan pie in the oven, it's starting to smell really good.
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Name: |
roswellric
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Subject: |
Try this....
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Date:
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1/15/2010 10:26:55 PM
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Pecan-Rum Pie
½ Cup of butter melted 1 Cup of sugar 1 Cup of light corn syrup 4 Large eggs beaten 1 tsp vanilla extract 3 TBS dark rum ¼ tsp salt 1 ¼ Cups of chopped pecan halves (leave enough whole to make a ring around pie edge) 9 inch pie pastry & pan Pre-heat oven to 325°
Combine the 1st 3 ingredients and cook slowly over low heat until the sugar dissolves. Let cool somewhat.
Beat Eggs and add vanilla, rum and salt.
Add the egg mixture to the cooled sugar mixture and mix well.
Pour into pastry shell and top with pecans and bake for 1 hour or until set.
Slap yo Momma....
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Name: |
Maddog
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Subject: |
Try this....
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Date:
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1/16/2010 6:12:05 AM
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When do you add the chopped pecans?
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Name: |
Mack
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Subject: |
Similar, But
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Date:
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1/16/2010 9:28:07 AM
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substitute cane syrup, like AlaGa.
1/2 cup sugar 1 Tbls plain flour dash cinnamon 1 cup chopped pecans 1 heaping cup Cane Syrup 1 stick melted butter 1 tsp vanilla 4 eggs beaten 1 9' Pillsbury pie crust Blend first 3 ingredients. In separate bowl, beat syrup,butter, vanilla and eggs together. Mix the wet and dry mixtures and beat. Add pecans and stir. Preheat oven to 350*. Butter/dust with flour a 9' pie plate, add pie crust(no holes) and pre-bake for about 7 minutes(makes crust bottom crunchy). Add pie mixture and bake for about 45 minutes, until most of jiggle is gone from center of pie.
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Name: |
roswellric
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Subject: |
Try this....
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Date:
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1/16/2010 11:17:32 AM
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After you have mixed the first and second mixes (weet & dry). I save out whole pecans to jazz up the top. I run a ring around the edges and you can get creative about the middle. Put your initials or maybe a boat :-)
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