I made a Pecan Pie with my favorite table syrup today! It is Golden Eagle Table syrup. It is manufactured in Alabama! And I just love it with a butter biscuit. I enjoyed the pie, but I have to say I am partial to the darker syrup in my pecan pie. If you like the lighter syrup pie, then this pie is a sure hit!
Scroll further down for the recipe.
WANT TO BUY A COOKBOOK? We have a volume one and Volume Two! NOTE: PAY PAL IS CHEAPER! AMAZON- HIGH SELL FEES!
To order on Amazon & Pay pal (free shipping) visit out website at:
CHECK OUT MY KITCHEN ITEM LINKS:
VISIT CHRIS’S PERSONAL BLOG TO SEE OUR FAMILY TIME:
VISIT MY ALL ABOUT CAKES CHANNEL CAKE LESSONS:
Scroll Down to order and scroll further down for RECIPE.
DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. She had a kitchen that was about 12×12 . She had a round table in the center. There was never a time when there wasn’t something on that round table that we could eat. She made a pan of biscuits every day and a pawn of cornbread. She grew almost everything she made in the garden and canned many of her foods. She had a smoke house and that is where she stored her sweet potatoes and her russet potatoes. Granddaddy took the corn (field corn) that they grew to the feed mill every year so she had her own homemade cornmeal. If you want to learn how to cook like this woman, all you have to do is watch my southern cooking tutorials and you will become one of the best Southern cooks around. Your family and friends will love everything you make, and you will have more company and more company means more love in your home and heart! Thank you so much for being a part of this dream of mine. I want everyone to enjoy the same flavors and types of food that we (our family) grew up eating.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. My entire (Benefield) family had around 150 acres and we mostly raised cattle. We raised our own corn for feed so it was field corn. We also raised our own hogs for sausage and bacon, and of course our own beef. We fed our bulls feed before sending them to the butcher so the meat would be delicious. Not sure why everyone wants grass fed beef and free-range chickens. They really do not taste as good as those fed with feed. We had a large family and when I was young all of daddy’s brothers and sisters lived in the valley around his parents. It was a great place to grow up with lots of things to see and do all around. Country people like us love the smell, beauty and fruit of the land. Daddy coon hunted for fun, and we watched our tv together in the living room at night while mama watched her soap operas during the day. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
GOLDEN EAGLE PECAN PIE
1/2 CUP SUGAR
3 TBSP BUTTER OR MARGARINE
1/2 CUP GOLDEN EAGLE SYRUP
6 OZ. CHOPPED PECANS
1/4 TSP. SALT
1/2 TSP. SELF-RISING FLOUR
1 TSP. VANILLA
Melt butter in a microwavable bowl. Add sugar and whisk. Add eggs and whisk well. Add salt, syrup,vanilla, and flour and whisk. Put pecans in the bottom of a pre-baked pie shell (bake prior 10 minutes at 350 degrees) and pour syrup mixture over the top. Place pie in a 350 degree oven and bake for 40 minutes. Cover rim of pie with foil or pie shield and bake an additional 20 minutes.
you we're already oh well Christmas in a hurry all right we're making a fun time tell them the plain flour shell we baked about eight in the microwave oven well it's a convection oven I forgot to cut holes in that would tell you something fluffy I just can't get it together I'm gonna melt a couple tablespoons of butter in here they just made a hot dog so we're gonna be using your bowl now I'm gonna use a whisk and since that butters warm I'm not gonna add my eggs first I'm gonna add my sugar so that it don't cook eggs that's the better form 1/2 a cup of sugar 3 eggs this is like the most easy recipe on earth anybody can make what are you doing look us have a good what did you say half a cup three eggs Chris is watching me out because I gotta I gotta reach into the salt thing you always always put a dash of salt I don't for tracing the cat today I'm gonna do some different use gold Eagle syrup because we love it all right here we go a cup I want to get something now typically when I do pecan pie I typically use half white half dark cairo syrup today we decided to use table syrup this is our favorite syrup in the morning with our biscuits golden eagle so we decided would make our pilot today yummy all right so just mix it up so you got your half a cup shoot your three eggs your pinch of salt your table spirit if you want to use Cairo you can use I like use half and half half dog and then we're just gonna put a little vanilla in here now in order to make sure your pie stays together really well a smartest thing to do is put in a half teaspoon to a teaspoon of self-rising flour and I'll show you how they might lose excuse me this is a 8 ounce bat bag this is our pie crust that we made and I let it bubble up so I'm gonna push it push any way deposit here they were still frozen today it takes about 6 ounces I think of the cons and then I just pour the topping on top of the pecans and then they will actually you know of course they'll float to talk but now if you do it my way because it first just make sure after I get them in there I actually shake them around like this and if it looks like I can put it a few more when she does say I can move them over it if so here it's kind of empty see that makes it big put in some more and I like for it to get the syrup on them makes them crunchy and toasty that's why I put my syrup over the top what she's the whole ADL's pack but kind you get these fun all day it's an ounce packages if they're real reasonable and we're just going to bake this at 350 and I'll probably put a time ready around because a long time and so in order for it to cook a long time lots of times you have to cover up the rim so that it doesn't get too Brown I'll put the sinaloa this lovin is cooking tonight we're going to put it up convection 350 and it goes up to all put it on about I'll put it on about 40 minutes check it then I'll probably have to put a ring around that and let me just say this if you could give them a smaller oven lot sometimes it does make the crust a little bit Brown quick so you gotta be careful that takes along with our pecan to take today y'all have a wonderful day thanks for watching car valley cooks love y'all bye