Pecan Pie

Whoever said making pecan pie is difficult, LIED. Make it for Thanksgiving. This my Aunt Mary's recipe ;)

1 cup corn syrup
3 eggs
1 cup sugar
2 tbsp butter, melted
1 tsp vanilla
1 1/2 cups of pecans
1 unbaked pie crust (9 inches)

Preheat over to 350 degrees. Mix the fix five ingredients together thoroughly. Stir in pecans. Pour mixture into pie crust. Bake for 55 minues to an hour.

Southern Banana Nut (Pecan) Bread

This is my new favorite banana bread recipe.

1/2 cup butter flavored shortening (I used half butter, half shortening)
1 1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1 tsp vanilla extract
2 cups self-rising flour (if you don't have, place 3 tsp baking powder and 1 tsp salt in measuring cup. Add enough all-purpose flour to equal 1 cup. Then, add another cup of AP flour)
1/2 cup buttermilk (if you don't have, use 1/2 tbsp lemon juice or white vinegar and enough milk to make 1/2 cup. Let stand five minutes, then add to the recipe)
3/4 cup chopped pecans

Cream shortening and sugar until light and fluffy. Beat in eggs. Blend in bananas and vanilla. Add flour alternately with buttermilk, beating well after each addition. Fold in pecans.

Pour into two greased 8x4x2-inch loaf pans. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before moving to wire racks to cool completely.

Now, this is the point where I stopped, but here's the rest of the recipe.

Topping:
1/4 to 1/3 cup mashed banana
1 1/4 cups confectioners sugar
1 tsp lemon juice
Additional chopped pecans

Combine banana, confectioners sugar, and lemon juice in a small bowl. Spread over loaves, sprinkle with pecans.

Sticky Pecan Pie Bars

I love Pecan Pie. But... it's technically a Thanksgiving thing. This recipe is socially acceptable to serve at Easter.

The recipe comes from The Cake Mix Doctor by Anne Byrn. It's my go-to cookbook for easy desserts that are totally impressive.

Crust:
1 yellow cake mix
1 stick butter, melted
1 large egg

Filling:
3/4 cup dark corn syrup
1/4 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cup chopped pecans or pecan halves.

Preheat oven to 350 degrees. Grease a 9 x 13 cake pan.

Blend crust ingredients together with stand or hand mixer on low speed for 2 minutes. Scrape down the sides of the bowl. The batter should come together in a thick dough.

Use your fingertips to press crust evenly into bottom of pan and 1/2 inch up the sides. Smooth out. Bake for 20 minutes. Take pan out of the oven and set aside.

Meanwhile, place corn syrup, brown sugar, eggs and vanilla in the same mixing bowl. Using the same beaters, blend on medium speed until well combined, about a minute. Scrap the sides of the bowl, and fold in pecans until well-distributed.

Pour the filling over baked crust, spread so it covers the entire surface.

Bake again until the crust is golden brown and the filling just starts to set - 22 to 25 minutes.

Cool at least 30 minutes before serving. Store at room temperature