Before my late husband Ken and I got married, he ask me if I would cook breakfast for him every morning. That was probably his favorite meal and he was a big breakfast eater. I agreed that I would and for 52 years, I did just that and enjoyed seeing him enjoy the biscuits, pancakes, waffles and such. When our two daughters, Kathy and Joy were in middle school and were old enough to have overnight visits with friends, they discovered that some families did not have a big breakfast like we did at our house. In fact, one day Joy asked me “can’t we just have cereal like our friends have at their house”. However, when their friends came to our house, they were surprised that I cooked every morning.
I don’t cook like that now that Ken has passed away and sometimes I miss that very much. However yesterday, I cooked all afternoon because we were celebrating Kathy’s birthday. I enjoy cooking for people who enjoy eating and last night was one of those nights.
Today, I am sharing one of my favorite recipes, pecan pie. I have been making this for 40 years and it is the easiest recipe to make. I usually have pecans and the other ingredients required so if I need a dessert in a hurry, this is my go to recipe.
Pecan Pie
3 eggs, slightly beaten
½ cup light brown sugar
1 cup white corn syrup
½ tsp. salt
1 tsp. vanilla
¼ cup butter, belted
1-cup pecans
Beat eggs slightly, add brown sugar, corn syrup, salt and vanilla. Mix well by hand. Stir in butter and pecans. Mix well. Pour into an unbaked pie shell. Bake 45-50 minutes at 375 degrees or until set. I use broken pieces of pecans but you can use whole pecans as well.
