Mom’s Pecan Pie
This was one of many recipes I will be featuring from my Mom’s collection. It is easy and quick to make. Fall flavors combine in a crunchy and sweet filling for a decadent dessert. Make this pecan pie by pouring the five-ingredient filling into an unbaked pie crust and bake. You can’t go wrong with homemade pecan pie for the holidays (topped with fresh whipped cream).
(1) 3 1/4 oz. package of vanilla pudding & pie filling
1 cup corn syrup
3/4 cup evaporated milk
1 egg, slightly beaten
1 cup chopped pecans
1 unbaked 8″ pie shell
Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Add pecans. Pour into pie shell. Bake at 375 degrees for approximately 40 minutes, or until top is firm and just begins to crack. Cool at least 3 hours before serving. Garnish with whipped cream if desired.
This was always a favorite at Holiday celebrations.
Auntie’s Steamed Pudding
Grind together: 1/2 cup salt pork and 1/2 cup raisins
Add alternately: 1/2 cup flour, 1/2 cup milk
Add: 1/2 cup sugar, 1/2 cup breadcrumbs, 1/4 tsp nutmeg, 1/2 tsp cinnamon, 3/4 tsp baking powder
Steam approximately 4 hours or until done.
Mix well: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp salt
Gradually add: 2 cups boiling water and 1 T butter
Cook about 5 minutes.
Remove from heat.
Add 1 3/4 tsp vinegar and nutmeg to taste.
My Favorite Carrot Cake
2 cups flour, 1 tsp. salt, 1/2 tsp baking soda, 2 tsp. baking powder, 2 tsp cinnamon
2 cups sugar, 1 1/2 cups oil, 4 eggs
2 cups grated carrots
1 small can crushed pineapple
1 cup raisins (optional)
Sift together and set aside Part I.
Beat Part II together WELL and set aside.
Mix Part I and Part II together, then add Part III.
Bake in 13″x9″ pan at 350 degrees for 45 minutes.
Frost when cool.
Carrot Cake Frosting
1 box (1 lb.) confectionary sugar
8 oz. softened cream cheese
1 stick (1/2 cup) softened butter
1 tsp. vanilla