Speaking of food and memories of loved ones, here is the recipe for my father’s pecan pie. Love to you all and many blessings!
My Papa was an incredible cook. At church suppers, the folks most often asked, “What did Miss Josie (my grandma Ninny) or Robert make? Often, they could just give a scan of the food table and know: fried chicken, buttermilk biscuits, fried okra, corn pudding, peach cobbler, crab cakes, coconut cake, and…pecan pie.
Unlike most of the recipes, Papa cooked his corn syrups and sugar together before stirring in the eggs. It made for a richer flavor and texture. He also used pecans from our own trees and lots of vanilla extract. He made his own flaky crust but you can use a pre-made one in your own fancy pie plate – deep dish. Try to use the freshest pecans you can find and a good vanilla extract. Put lots of love and quality in your cooking and you will never go wrong.
This is one of the dishes that always…
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