Texans are Crazy About Pecans

          When the early Texans arrived in the Sabine River area and parts of East Texas they soon learned to utilize and cultivate the native pecan. The pecan has come a long way from there genetically, but I like pecans of all types. If you own pecan trees or know someone who does, take a pleasant afternoon and harvest some. If you can fill a 5 gal. bucket with good pecans, you can make a lot of pies, that is if you want to shell them.

You will need some pecans, dark "Karo" syrup or some molasses, light brown sugar and a small can of enriched condensed milk. You also need pie shells, eggs, vanilla (preferably Mexican), a dash of salt, and some margarine (or butter). Get on oven. See a future article on the history of ovens. In a large bowl, crack 3 eggs, add 1 teaspoon of vanilla, a dash of salt and about half a small can of  condensed milk.

Whip these ingrediants lightly in a mixing bowl. Add a cup and a half of brown sugar and 1 cup of dark syrup or molasses. Mix well. If it looks too thick, add the rest of your milk. If it looks too thin, add a little more syrup. Melt and add something less than a stick of melted butter or margarine. Add one and one half cup of whole or chopped pecans. Hint: your pecan pie will be easier to slice if you use pecan pieces as opposed to whole pecans. Mix and pour this mixture into a pie shell. Preheat oven to 375 and bake for 40-50 minutes. Check at 40 minutes to avoid over browning. Remove and cool for an hour or more.

Pecan pie goes good with whatever. No need to add the ice cream  or a piece of melted cheese. But you can if you want to!

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