[FOOD] Honey's Southern Pecan Pie

 

Honey's Southern Pecan Pie • 1-1/2 cups of pecans divided ( 1/2 cup pecans finally crashed) ( 1/2 cup coarsely chopped) ( 1/2 whole) • deep dish pie crust • 3 large eggs at room temperature • 4 tablespoons of butter • 3/4 corn syrup • 1/4 cup Maple syrup • 3/4 cup light brown sugar • 4 heavy cream • 1 tablespoon flour • 1/2 teaspoon salt • 1 teaspoon vanilla flavor • a dash of nutmeg   In a large sauce pan on medium high heat melt butter add sugar. Consistently stir until sugar is dissolved be careful not to burn you sugar stir add your corn syrup bring to a light boil turn off the heat add heavy cream and 1/2 finely crushed pecans and flour stir well and allow to completely cool once your mixture is cool add your eggs (make sure you whip the eggs before adding into mixture adding 1 tablespoon of water to your eggs before whipping. Before adding this mixture to your piecrust brush on melted butter add your 1/2 cup of coarsely chopped pecans in the bottom of your pie crust now your mixture top with your whole pecans place on the middle rack in a preheated oven at 350° for 40 to 45 minutes allow to cool for 15 to 20 minutes this pie is delicious served at room temperature or chilled. Serve with ice cream or Cool Whip.   HONEY

[FOOD] Summer Squash Pie by Deborah Hunter

There are few things I enjoy more than a casual gathering of friends and family on a beautiful Sunday morning for brunch.

What an absolute joy to have my home filled with the aroma of kindness love and laughter as we wash away the cares of the week with  warm cups of flavored coffee, cold glass of orange juice and chilled glasses strawberry champagne and indulge ourselves with a array of delicious bites of foods that rest on a table filled with fresh cut flowers and fruits served on platters of beautiful brightly colored dishes.

My menu is both elegant and simple, and the crowd favorite is my “Summer Squash Pie”. This dish is not only one of my favorites, but it’s everything that a Sunday brunch dish should be: light, beautiful, fresh, delicious, satisfying, and inviting.

SUMMER SQUASH PIE
This dish is prepared in a large cast-iron skillet which easily transposition to your table  making it a perfect centerpiece;

• 1 cup of asparagus cut into tiny pieces
• 1 yellow or red bell pepper seeded and cut into small pieces
• 5 to 6 small yellow squash
• 4 large eggs ( whip your eggs until there’s no streaking/without adding salt or pepper)
• 1/2 Cherry tomatoes cut in half’s
• 1/2 freshly grated Parmesan cheese
•1 medium red onion chopped
• 1/2 cup Green onions finely chopped
• sea salt
• freshly ground pepper corn pepper
• less 1/4 cup plus 2 tablespoons Olive oil

INSTRUCTIONS
(Note this dish is prepared on top of the stove and finished in the oven and as always make sure all of your ingredients are properly prepared prior to starting this recipe)
Let’s get started!

(Preheat your oven to 355°)
on medium high heat place your cast iron skillet on top of your  stove
Add  less 1/4 cup of olive oil to your cast iron skillet also add a small amount of salt and pepper to your oil
Next add your asparagus and bell pepper and allow them to  cook for about 2 minutes *Reduce your heat to medium low now layer your squash tomatoes and onions interchanging layers
Once your vegetable layers have been set in place add 2 tablespoons Olive oil sprinkle on a small amount of salt and pepper  pour your egg mixture covering your vegetables well 
*Reduce the heat once again to low heat and allow your egg to lightly firm up about (2 minutes)
add your Parmesan cheese place in the oven for 18 -20 minutes
serve and enjoy this delicious dish!

Looking for more delicious dishes to add to your menu? Don’t forget to get your copy of
MY DELICIOUS MISSISSIPPI LIFE COOKBOOK by Chef Deborah L.Hunter.

[FOOD] Old Fashion Buttermilk Pound Cake~ from Chef/Author Deborah Hunter

Are you ready for THE BEST POUND CAKE EVER?

This super rich, moist, delicious pound cake will serve perfectly with your morning cup of coffee or favorite scoop of ice cream at dinner time! Here's what you need for Old Fashion Buttermilk Pound Cake:

• 2 stick butter soften
• 1/2 cups shortening
• 2 cups sugar
• 1-1/2 cups powdered sugar
• 5 eggs room temperature
• 2 cups flour
• 1/2 teaspoon salt
• less 1/2 teaspoon baking powder
• 1-1/2 buttermilk
•Cream butter and shortening until light and creamy
• add sugar 1 cup at a time
• add eggs 1 at a time
• add flour a spoonful at a time mix well
• add salt baking powder
• slowly blend in buttermilk
• batter will have a rich texture
• pour batter into a oiled and floured pancake pan

Place into a pre-heated oven at 350 degrees for 1 1/2 hours. Your cake should appear a nice golden brown. Turn off the oven and cover the top of the cake with foil, letting it rest in the oven until oven is completely cool. Remove and let cake rest for another 10 minutes before removing from the pan. You're now ready to slice and serve, enjoying what I like to call MISSISSIPPI GOODNESS.

If you enjoy this recipe don’t forget to get Deborah Hunter's cookbook MY DELICIOUS DELICIOUS MISSISSIPPI LIFE on Amazon.com.