Ingredients
1 cup c and h golden brown sugar - (firml, y packed)
3 eggs
3/4 cup corn syrup (light or dark)
1/4 tsp salt
1 tsp vanilla
1/4 cup butter or margarine, melted
1 cup pecans (halves or pieces)
1 unbaked 9 pastry shell
Directions
In mixing bowl combine sugar and eggs; beat wel. Beat in syrup, salt,
vanilla and butter. Stir in pecans. Pour into unbaked pastry shell.
(Garnish with pecan halves, if desired.) Bake at 375 F for 40 to 45
minutes, or until filling is firm in center when gently shaken. Cool.
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias
Servings: 1 pie
Pecan Pie (C&H) Recipe brought to you by Recipe Ideas
Categories: Dessert; Nut; Pecan; Pecan Pie; Pie
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into distant history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these old cook books were just basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main meal and afters, something we still use today. Aspicius recounts how the ancient cooks made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. Closer to modern times, there are a couple of books dating from the 14th Century ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the curry that is familiar to us all today, but instead accounts of the types of food cooked for the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, such as basil and coriander. The introduction of these new foods and spices caused an eruption in manuscripts on cooking, most of which are now in private cookery archives. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Pecan Pie (C&H) recipe.
