You are here: Seasoned Cooking » All Issues » November 2008 Issue » This Article » Page 1
 
November 2008 Issue
by Phyllis Staff
Table of Contents | Single-page view
Page

Related Sites

internet delights

sale in my shop in the 5th district of paris and on the web of french gastronomic and original products of the soil. I also sell french wines grav...

DietPower Nutritional Software

The world's best nutritional software. The only program that learns your metabolism. Turn your computer into a personal nutritionist. Free download

Aalinda.com Online Warehouse

Stainless steel and surgical steel cookware, juicers, steamers, etc. Buy a selection of quality housewares, or shop our many other product categor...

The Burning Void Cooking Resources Page

Recipes, menus, cookbook recommendations, and well-maintained links.

Oster

The Oster site includes everything from small kitchen appliance information to recipes and party planning.
Come August, there is nowhere I'd rather NOT be than in Texas. Steamy, sultry, and hot, living in Texas in August is like trying to breathe in a tightly-covered pressure cooker.

But in November, I remember the joys of Texas. Cool breezes and balmy fall days refresh the senses and invite us outside once again. On streets and in parks, pecans are ripe for gathering and shelling.

Those of you who think pecans come in 6-ounce plastic supermarket packages have missed the true texture and flavor of a real Texas treat. Best of all are the small native pecans with shells like granite. But once you've cracked them, there are no better fall treats to be had.

With the holidays rapidly approaching, we want to share a couple of our favorite recipes using Texas pecans. Even if you're forced to use those supermarket replicas, these recipes are great!

 

Texas Pecan Pie

  • 1 (9-inch) premade pie shell.
  • 1/3 cup butter
  • 3/4 cup brown sugar, firmly packed
  • 3 whole eggs
  • 1 cup light corn syrup
  • 1 cup broken pecans
  • 1 tsp. vanilla
  • ¼ tsp. salt
Cream together the butter, sugar, and eggs.

Stir in the corn syrup, pecans, vanilla and salt.

Pour the mixture into the prepared pie shell. Spraying the pie pan with PAM or a similar no-stick spray before placing pie shell can help keep the pastry crisp.

Bake the pie in a 375 degree oven for 30-40 minutes, or until it is just set in the center. Cool completely before serving.

 

Back in the eighties, I spent an unforgettable Christmas with my daughter who was, at the time, studying in Kyoto, Japan. Because of her love of pecan cookies, I made a double batch to take with me, fully aware that taking foodstuffs into Japan was not allowed. I figured I might lose the cookies, but what the heck? I might get lucky and sneak them past customs.

Arriving in Japan after a 26-hour flight, I was confronted with a Japanese customs agent who went through everything in my luggage. Nothing was too small or insignificant to escape his scrutiny. When he came to the tin of tightly packed cookies, he eyed it with a quizzical expression.

"Desu ka (what's this)?" he questioned me.

In my best schoolgirl Japanese, I explained that this was a Christmas present for my daughter, hoping that he would go on to the next item. It was not to be.

As I watched in horror, he opened the tin and was immediately enveloped by a dense cloud of powdered sugar.

"Ah," he announced. "Clismas plesant!" And beaming, he clapped the lid back on the tin and waved me through.

He was right. The holidays just wouldn't be as pleasant without these pecan gems.

 

Holiday Pecan Cookies

    Beat until soft ½ cup butter.

    Blend in two tablespoons sugar.

    Add one teaspoon vanilla, one cup ground pecan meats, and one cup cake flour or regular flour sifted several times.

    Roll into 32 ½ inch balls, one teaspoon full at a time.

    Place on greased baking sheet. Bake in 300 degree oven for 45 minutes or 375 for 25 minutes. While cookies are still hot, roll in confectioner's sugar. Roll again after cookies cool.

    Stored in air-tight tins, these cookies will keep indefinitely.

Enjoy!

 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.