Ingredients
2 tbsp butter or margarine
2 each large beaten eggs
1/2 cup dark corn syrup
1/3 cup sugar
2 tsp unbleached flour
1/4 tsp vanilla
1 pecan pie pastry shell
1/2 cup pecan halves
Directions
In a small nonmetal bowl micro-cook butter or margarine, uncovered,
on 100% power for 30 seconds to 1 minute or till melted. Stir in
beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on
50% of power about 5 minutes or till slightly thickened, stirring
every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange
pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7
minutes or just till set, rotating the dish a quarter-turn every 2
minutes. Cool before serving.
Servings: 1 servings
Pecan Pie 2 Recipe brought to you by Recipe Ideas
Categories: Dessert; Nut; Pecan; Pecan Pie; Pie
The History of Recipes
We can read the history of written recipes back into history, in truth as far back into recorded history as the early Egyptians, and possibly even further. However, mostly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to experts are a few tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years there were two books published in the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the curry that is familiar to us all today, but instead recipes for the types of food prepared by the cooks of the rich and powerful of that period. During the succeeding few hundred years, the upper-class families of Wesstern Europe tried to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 19th century that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookery publications were starting to become popular as a result of more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Pecan Pie 2 recipe.
