| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Cajun |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
8-inch piecrust, use deeper pan if you have one, flute edges |
| 1 |
c |
Mashed sweet potato/squash/pumpkin |
| 1/4 |
c |
Brown sugar |
| 1 |
sm |
Egg beat until frothy |
| 1 |
tb |
Heavy cream |
| 1 |
tb |
Melted butter |
| 1 |
tb |
Vanilla (this was in the cookbook but I think 1tea ?) |
| 1/4 |
ts |
Salt and cinnamon |
| 1/8 |
ts |
Allspice and nutmeg |
| 3/4 |
c |
White sugar |
| 3/4 |
c |
Dark Karo syrup |
| 2 |
sm |
Eggs |
| 1 1/2 |
tb |
Melted butter |
| 2 |
ts |
Vanilla |
| 1 |
pn |
Salt and cinnamon |
| 3/4 |
c |
Pecan halves |
INSTRUCTIONS
PECAN LAYER
Recipe from the Wil mar Neighborhood Center Madison, WI
Combine until smooth and pour into prepared crust.
Pecan layer: Mix all but pecans until opaque. Add pecans and spread over
filling. Bake at 325 until filling is set about 1.5 hours. Watch crust edge
so it doesn't burn. You may want to cover it with foil if it starts to get
to dark. The cookbook said this was a Cajun dessert.
Posted to FOODWINE Digest 11 November 96
Date: Tue, 12 Nov 1996 08:32:38 -0500
From: Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU>
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”