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December 2004 Issue
Pecans
by J. Sinclair
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Pecans are more than those crunchy things you find on top of the sweet potato casserole on fall and winter holidays -- they are actually some of the more versatile nuts in my pantry. They get tossed in salads, added to cookies and ground to make toppings, coatings and even crusts. What's more, they are good for you! Three ounces provide about 10% of your daily recommended value of zinc and almost 90% of the fat in them is heart-healthy.

Since pecans will absorb odors, it is best to keep them tightly sealed and in a cool place. If you keep them in your refrigerator, they will last about 6 months and if you keep them in your freezer, they will last over a year. That's very good news for those of us who like to buy them in bulk during the holidays when they go on sale!

And now, without further delay, here are two of my all time favorite recipes featuring pecans. Enjoy!

 

Traditional Pecan Pie

Pecan pie is often served over the holidays. Enjoy this version that's a favorite at my home.
  • 1 c. sugar
  • 3 eggs
  • ½ c. light corn syrup
  • 1 tsp. vanilla
  • 1 1/8 c. pecans
  • 1 9” pie crust
Preheat the oven to 325 degrees. Mix the sugar and unbeaten eggs together in a bowl. Add the corn syrup and vanilla. Mix well, trying to avoid frothing the eggs.

Spread the pecan pieces in the bottom of an unbaked pie crust. Pour the liquid over the pieces, coating all of the pecans.

Bake for 1 hour in the preheated oven. Remove and cool the pie on a cooling rack.

  • Yields: 8-10 servings
  • Preparation Time: 1 hour and 15 minutes
 

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