American Traveler Press
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Fruits, Nuts, & Vegetables

Pecan Lovers Cookbook

Author:  Mark Blazek

ISBN:  978-0-914846-27-7

Pub Date:  6/1/1986

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

Click to enlarge
From the Publisher
Indulge your pecan passion with pralines, macaroons, ice cream, bread, pudding, rolls, muffins, cakes, cookies, main dishes and a wide variety of tantalizing pecan pies. By Mark Blazek.
Brown Sugar Pumpkin-Pecan Pie
1/4 cup PECANS (coarsely-chopped)
1/4 cup CANDIED ORANGE RIND or CITRON (moderately coarsely-chopped)
3 EGGS (lightly beaten)
1 can (1 lb.) PUMPKIN
2/3 cup LIGHT BROWN SUGAR (firmly packed)
1 tsp. ground CINNAMON
1/2 tsp. ground NUTMEG
1/2 tsp. ground ALLSPICE
9-inch PASTRY SHELL (unbaked)

Scatter pecans and chopped orange rind over the bottom of an unbaked 9-inch pastry shell. Beat eggs lightly in large bowl. Stir in pumpkin, sugar, cinnamon, nutmeg, allspice and milk. Pour into pastry shell. Bake in a hot oven (425 degrees) for 15 minutes, then lower temperature to moderate (350) and bake for 25 minutes or until filling is set. Cool pie to room temperature before serving. Garnish, if you wish with fluffs of 1/2 cup heavy cream, whipped and scatterings of 2 Tbsp. finely-chopped pecans and 2 Tbsp. finely-chopped candied rind.

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