Wednesday, May 09, 2012

Two Special Treats!!

Today, a special treat!  Two of my favorite recipes, my mother’s Southern Pecan Pie and my great grandmother’s Chicken and Dumplings.


Nana’s Southern Pecan Pie

½ Cup Sugar
1 Cup Dark Corn Syrup
¼ tsp Salt
½ Cup Flour
2 Eggs
1 tsp Vanilla
1 Tbsp melted Margarine
1 ¼ Cups Pecan halves
1 unbaked 9 inch pastry shell

Cooking Instructions

Beat together the sugar, corn syrup, salt, flour and eggs.  Add vanilla, margarine and pecans.  Pour into unbaked shell.  Turn some of the pecan halves with the rounded side up on top of the pie so it will look pretty.  Bake in a slow oven, 375º F, for about one hour or until pie filling is set.  At this temperature, the pie crust will cook without browning.  To brown the crust, brush slightly with a little undiluted evaporated milk before baking.   Cool before cutting.

This pie can be cooked a day in advance without the crust getting soggy.


Grandma Meyer’s Chicken and Dumplings

1 Cup of Flour
3 tsp Baking Powder
Salt to taste
1 to 1 ½ Tbsp shortening

Cooking Instructions

Cook your chicken like you normally would chicken soup.  Mix the above ingredients, adding enough milk to make a sticky dough.  Allow the dough to rest for at least 15 minutes to a half hour!
Drop by teaspoon into the boiling soup, placing the lid onto the pot and allowing the soup and dumplings to cook for 15 minutes before removing the lid.  (if you remove it before that, the dumplings will float away…)

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