1 1/2 cups sugar
1 1/2 cups brown sugar
1/2 cup milk
1/2 cup whipping cream
1/4 tsp cream of tartar
4 tbsp unsalted butter
1 1/2 tsp vanilla
2 cups of pecan halves
Put the sugars, milk, cream, salt and cream of tartar
in a heavy saucepan and heat, stirring to dissolve the sugars
. Once dissolved bring to a boil to a soft ball stage.
Remove from heat and cool for five minutes.
Stir in vanilla, pecans and butter and stir till mixture starts to look creamy.
Drop by teaspoonful on wax paper and let cool
thoroughly before you bake them in a airtight container.
Bake at 350 for 8-10 minutes, checking often.
1 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup butter or margarine
3/4 cup water
3 Teaspoons sugar
Vegetable oil for frying
In medium saucepan, combine the butter, water & sugar
.Bring to a boil and then remove from heat.
Add to dry ingredients and mix/beat with a wooden spoon
until mixture leaves the sides of the pan
.Add eggs, one at a time, and beat until mixture is smooth
. Heat 4 inches of oil in a heavy 5- to 6-quart saucepan to 360 F.
Drop the dough by tablespoonfuls into the oil and cook about
3 minutes until each is puffed and golden
Drain the beignets on paper towels and sift powdered sugar over each one.
Serve with French roast coffee.
3 eggs, Slightly beaten
1 cup sugar
1 cup dark corn syrup
2 tbsp margarine or butter melted
1 tsp vanilla
1 1/4 c. pecans
dash of cinnamon
1( 9") unbaked or frozen deep - dish pie crust
Preheat oven to 350 degrees
In a large bowl stir 5 first ingredients until well blended.
Stir in pecans, pour into pie crust.
Bake 50-55 minutes.
Cool on wire rack.