Last weekend we stopped at Hannaford’s in Windham for groceries. They had all the nuts that people hadn’t bought for holiday entertaining marked down to 49 cents a pound. Including pecans! Since we had just got back from the part of the country where pecans are fairly common, they were on my mind. So I scooped up a small bag of them. I was eating a couple each evening and packing a couple for lunch, thinking of baking either a Huguenot torte or a pecan pie. Finally on Thursday evening I looked around the cupboard and was pleasantly surprised to find a bottle of Karo corn syrup, the missing ingredient for pecan pie.<\/p>\n
Well! Most of the work was shelling the pecans. Once I had them all shelled, mixing up the filling and making the crust was pretty quick. And I have to say, it worked fine. I like pecan pie, and I’ll often choose it when I’m ordering dessert in a restaurant, on the rare occasions when it’s available around here, but that’s the first time I’ve made one. I’ll keep my eye out for pecans on sale in the future.<\/p>\n
Recipe? just google and you’ll find several recipes, pretty similar. I followed one by GAgirl. I think her site has a popup window behind it, so I’m not going to link it.<\/p>\n","protected":false},"excerpt":{"rendered":"
Last weekend we stopped at Hannaford’s in Windham for groceries. They had all the nuts that people hadn’t bought for holiday entertaining marked down to 49 cents a pound. Including pecans! Since we had just got back from the part of the country where pecans are fairly common, they were on my mind. So I … <\/p>\n