9/23/2023 0 Comments Holli lehuanani thometz![]() ![]() (The buttermilk and baking soda will foam with an exuberance that can shortly have you cleaning the whole stove.) In it, put everything except the butter and nuts, and bring it to a boil over medium-high heat. Bake 40 minutes, or until knife inserted in center comes out clean. (One 16 ounce package frozen rubbarb, well drained, which is 2 1/2 cups, or 2 cups fresh rubbarb, cut into 1/2 inch pieces, can be used.) Stir remaining ingredients in bowl with fork until blended. Prepare and arrange rubbarb evenly in pie plate. Bake for 12 to 14 minutes or until golden brown.Ĭut butter into bisquick and brown sugar, until crumbley. Drop by spoonful onto ungreased cookie sheets allowing 1 inch space between cookies. Beat in egg, add remaining ingredients and mix well. Cream together butter and sugars until fluffy. Many people use dark syrup in their pecan pies but we find that this gives the pies a rather strong taste and a darker, less appealing texture. Note that this recipe calls for Light Corn syrup (we use the Karo brand). If you insist on using hybrid pecans or pecans grown in some other state, don't complain to us if you aren't happy with the way your pie turns out. for 40 to 50 minutes or until filling is set.Ĭover the edges of the pie crust with aluminum foil about halfway through baking to prevent crust from getting too brown before the pie is done.įor best results, be sure to use only Texas native pecans. Mix remaining ingredients and pour over pecans.īake at 375 deg F. Spread pecans in an unbaked 9-inch pie shell. ![]()
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