In honor of Thanksgiving, this post is devoted to pecans, that delicacy that ranks right up there next to turkeys on most southern tables.
Our family will have pecan pie, sweet potatoes topped with pecans and brown sugar, congealed salad with pecans and perhaps even orange pecan pralines if I don’t spend too much time on this computer! Now, while catfish isn’t considered a Thanksgiving staple around here, I found a recipe for Pecan-crusted Catfish with Ginger Orange Dressed Salad in case you’re interested!
We are lucky to be able to “harvest” our own pecans; rather, we are lucky that my father-in-law picks up the nuts from beneath his tree and sends them to us to get cracked!
At our home in Greensboro, we had several pecan trees…from slender seedlings to fat Stuarts. We picked them up for our own use as well as to sell to pecan merchants. I spent many an afternoon after school raking through leaves to be sure no pecan got left behind! Some were packed to ship to relatives who lived where pecans didn’t grow.
Pecans make great gifts either in the shell or toasted, glazed or salted. Put them in pretty tins or make a pecan brittle or pie. Now, I don’t do pecan brittle, but I do make a pretty good pecan pie, and its “secret ingredient” doesn’t seem to be included on any of the Thanksgiving websites I’ve searched. Not even Dear Abby’s Famous Pecan Pie recipe includes it!
The secret to a heavenly, delicious pecan pie is flour and the kind of corn syrup you use.
Forget the dark syrup and opt for the light syrup. Follow the pecan pie recipe on the syrup bottle, and add a heaping tablespoon of plain flour to the filling. The flour helps cut the overly sweet, syrupy taste. It also gives the filling a nice, custard-like texture that is easy to cut and eat. No more sticky pecan pie!
Heavenly Pecan Pie
3 eggs, slightly beaten
1 cup sugar
1 cup light corn syrup
2 Tbsp. margarine, melted
1 tsp. vanilla
1 Tbsp. plain flour
1 ½ cups pecan pieces, broken
1 9-inch unbaked, deep-dish pie shell
Preheat oven to 350 degrees F. Stir first six ingredients well, then stir in pecans. Pour into pie crust. Bake on center oven rack 50 to 55 minutes. Cool. Makes 8 servings