Ingredients
1 recipe rummed oat crust
1/4 cup rolled oats
3 eggs
1/2 cup honey
1/2 cup sugar
1 cup firmly packed brown sugar
1/8 tsp freshly ground black pepper
2 tbsp melted unsalted butter
1/4 cup heavy cream
1/2 tsp vanilla
Directions
Contributed to the echo by: Elicia Tamburine Originally from: Bert
Green OATMEAL PECAN PIE (Bert Green) 1. Roll out the Rummed Oat Crust
dough on a lightly floured board, and line a 9-inch pie plate with
it. Trim and flute the edges.
2. Preheat the oven to 400F.
3. Place the oats in a medium-sized skillet over medium heat. Cook,
stirring constantly, until lightly toasted, about 5 minutes. Allow to
cool.
4. Lightly beat the eggs in a large bowl. Beat in the honey, both
sugars, pepper, butter, cream and vanilla. Stir in the oats and the
pecan pieces. Pour into the pie shell and bake 10 minutes. Reduce the
heat to 325F and continue to bake until the filling is firm, about
30 minutes longer. Serve warm.
Serves 8.
Servings: 8 servings
Pecan Oatmeal Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Nut; Pecan; Pecan Pie; Pie
The History of Recipes
Experts have traced the existance of recipes far back into the far past, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, sadly, these ancient cookbooks were just basic hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to food historians are a few ancient tablets in the Sumerian language which show 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 drank it feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, something we still use today. Aspicius also recounts how the Roman cooks used many herbs, including some familiar names like basil, fennel and parsley. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as parsley, basil and rosemary. These new foods and spices created a surge in manuscripts on cooking, most of which still exist in private collections. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed to serve up the best banquets, and as a consequence, cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes to help cooks of their time. The introduction of television brings us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Pecan Oatmeal Pie recipe.
