I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 24, 2016

Pumpkin Pecan Pie

Pumpkin Layer

1 egg, lightly beaten
1 cup canned pumpkin
1/3 cup sugar
1 tsp. pumpkin pie spice
1 unbaked pie shell

Pecan Layer

2/3 cup light corn syrup
2 eggs, lightly beaten
1/3 cup sugar
1 Tbsp. butter or margarine, melted
1/2 tsp. vanilla
1 cup pecan halves

FOR PUMPKIN LAYER:  Combine egg, pumpkin, sugar, and pie spice in medium bowl.  Spread over bottom of pie shell.

FOR PECAN LAYER:  Combine corn syrup, eggs, sugar, butter, and vanilla in same bowl; stir in pecans.  Spoon over pumpkin layer.  Bake ion bottom shelf n preheated 350 degree oven for 50 minutes or until filling is set.  Cool on wire rack.

 If you can’t decide whether you like pecan or pumpkin pie best, try this.
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