___________________________________________________ P EACH COBBLER Loretta Lynn’s Kitchen ___________________________________________________ 1 stick butter 1 c sugar 1 c milk 1 c self rising flour 2 c fresh Georgia, peaches sliced with skin on DIRECTIONS: Melt butter in a 2 quart casserole. Mixed together flour, sugar, & milk. Pour over the melted butter. Do not stir! Pour peaches all over the top & bake at 375° for 45 mins. ___________________________________________________ P ECAN BARK Abby Short ___________________________________________________ 1 c chopped pecans Graham crackers 2 sticks butter 1 c brown sugar DIRECTIONS: Preheat oven 350º. Line baking sheet with foil. Place graham crackers on foil. In a sauce pan, mix butter, brown sugar, & pecans. Heat until it starts to boil then remove & pour over graham crackers & bake for 10 mins. ___________________________________________________ P ECAN PIE Paulette Cothern ___________________________________________________ 10 in pre-made pie crust 1-1/2 c pecan halves 1-1/2 sticks unsalted butter 1-1/2 cups dark brown sugar 3/4 c granulated sugar 1/2 cups light corn syrup 3 T whole milk 2 T all purpose flour 1/2 vanilla bean split seeds scraped 1/2 tsp kosher salt 4 large eggs DIRECTIONS: In a pie plate, toast the pecans for 8 mins. or until lightly browned. Let cool. In a medium sauce pan melt the butter. Add brown sugar, granulated sugar, corn syrup, flour, milk, vanilla seeds, & salt. Cook over moderate heat just until the mixture comes to a boil. Removed from the heat & let stand for 5 mins. In a heat-proof bowl, lightly beat the eggs. Gradually whisk in the hot sugar mixture until thoroughly blended. Spread the toasted pecans and the crust is golden brown about 45 mins. If the pie is browning too quickly, loosely cover with foil and continue baking. Remove the foil for the last 5 mins. of baking. Transfer the pie to a rack to cool completely. Serve with unsweetened whipped cream or vanilla ice cream. ___________________________________________________ F AVORITE PECAN PIE Janie Binkley ___________________________________________________ 1c sugar 1 c light syrup 1/2 c butter melted 4 eggs beaten 1 tsp vanilla 1/4 tsp salt 1 unbaked 9” pie shell 1 to 1 1/4 c pecan halves DIRECTIONS: Combine butter, sugar, & corn syrup. Cook over low heat, stirring constantly until sugar dissolves. Let cool slightly, then add eggs, vanilla, & salt to Bake at 325° for 50 to 55 mins. Serve warm or cold.
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