Pecan pie, recipe below
The Thanksgiving table is never considered complete if you can’t fill up a least one separate table with deserts. In most families, older female relatives with family recipes passed down from one generation to the next through oral history start cooking several days before Thanksgiving, starting with cakes and pies. One of my favorite is pecan pie. Pecans are indigenous to the Americas and Amerindians had been cooking and baking with them long before the arrival of Europeans in the sixteenth century. Amerindians gave the pecan its name; they knew and enjoyed them and introduced them to European settlers and the first Africans in the Americas. Pecans and pecan pies did not become popular in the U. S. south until the mid-20th century when farmers began cultivating a domesticated and improved pecan plant. Below is a family pecan pie recipe one of my students shared with me. Make a point this Thanksgiving of collecting (writing down, digitally recording, or video recording in the kitchen) the recipes that people in your family have passed down through oral history. A good recipe is a family heirloom that should be both treasured and documented for the next generation.
Aunt Nancy’s Pecan Pie Recipe (with my suggested substitutes):
Ingredients
3 eggs slightly beaten (or egg substitute)
1 cup sugar
1 cup Karo (light) syrup
2 tbsp melted butter (or vegetable based butter substitute)
1 tsp vanilla
1 & ¼ cup pecan halves
Method
Stir list ingredients together, and then mix in pecans. Pour into 9 inch pie crust and bake at 350 for 50-55 minutes. Let cool to room temperature then refrigerate before serving.
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