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photo copyright © 1987 by Elaine Radford, all rights reserved
Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.

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Bourbon Pecan Pie

First I make a light syrup by boiling 1 cup white sugar in 2 cups water until it's boiled down to 1 cup syrup.

Preheat oven to 3750F.

Get the ingredients:

  • 3 eggs, beaten
  • 1 cup sugar
  • 1/2 ts. salt
  • 1/3 cup butter, melted -- real butter, please
  • 1 cup sugar syrup -- or I guess you could use Karo instead but I don't usually have it on hand
  • 2 TB bourbon
  • 1 cup pecan halves and pieces
  • 1 9-inch pie crust, unbaked

Mix eggs, sugar, salt, and butter. Add syrup and bourbon. Stir in pecans. Pour filling into pie shell. Bake for 50 minutes or until the mixture is firm in the center. Cool before serving.

Note: I can't explain why, but this pie is delicious with a really discount bourbon or whiskey like Old Crow -- which makes it extra convenient because you won't be tempted to drink up the leftovers and you will have plenty of bourbon hanging around for future pies!

 

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