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You have permission to publish this article in its entirety as long as the bylines are included. A courtesy copy of your publication would be appreciated. Please inform writer of your use. mailto:[email protected] Pecans in this Pecan Pie! (618 words)by: Joyce Moseley PierceI used to think I was the only one wholiked the gooey filling in pecan pie but hatedthe pecans on top. That all changed whenone of my co-workers commented one day that he, too, hated picking through the pecans to get to the good stuff. For his birthday, I decided my contribution to the birthday treat table would be a pecan-freepecan pie. I got out my trusty Betty Crocker cookbook and looked up "Pecan Pie." I consideredjust baking it and leaving the pecans out, but was delighted to find a "Coconut-Oatmeal Pie." Having seen pecan pies before and marveled at the craftmanship involved in arranging all of those pecan halves on the top made me wonderhow I would ever place those tiny pieces ofcoconut and oatmeal on the top of this pie withoutusing tweezers!Not being one who generally reads the entirerecipe before plowing right into it, you canimagine my delight when I got to the part thatsaid to "stir in coconut and oatmeal." I paced around the oven anticipating how it would all come together and to my surprise, magic occurred!The coconut and oatmeal joined during baking to form a beautiful crisp, lacey topping.Not having the option of tasting the pie beforeI paraded it through the halls to place iton the birthday table, I could only hope that itwould be pleasing to all who might try it. As it ended up, I didn't have to worry about anyone but the birthdayboy! He liked it so well that after one piece he sneakedit off to his office and either gorged on it for therest of the day or took it home with him that night.All I know is that I didn't have to take a dirtypie pan home with me! It was returned to me clean afew days days later.If there are any of you who share my aversion tothe combination of pecans and the sweet, gooey filling,here's the recipe. It comes straight from the BetterHomes and Gardens New Cookbook. My copy is the TenthEdition. By the way - it's not that I don't like pecans, but for me it's a texture issue. I can eat nuts by the bushel as long as you don't throw them into something that doesn't require chewing!Coconut-Oatmeal Pie:3 eggs1 cup corn syrup2/3 cup sugar1/3 cup margarine or butter, melted1 tsp vanilla3/4 cup coconut1/2 cup quick-cooking rolled oatsFor filling, in a mixing bowl beat eggs lightlywith a rotary beater or a fork till combined. Stirin corn syrup, sugar, margarine or butter, and vanilla. Stir well. Stir in coconut and oats.Place a pastry-lined 9-inch pie plate on the ovenrack. Pour the filling into the pastry-lined pieplate. Cover edge of pie with foil. Bake in a 350 degreeoven for 25 minutes.Remove foil; bake for 20 to 25 minutes more or tilla knife inserted near the center comes out clean. Coolpie on a wire rack. Cover and chill to store. Makes8 servings.I might mention that if you actually like pecans orother nuts on your pie here are a couple of othervariations. Maple Pecan Pie: Prepare as above, except substitutemaple syrup or maple-flavored syrup for the corn syrup.Peanut Pie: Prepare as above, except substitutecoarsely chopped peanuts, macadamia nuts, or cashewsfor the pecans.Pecan Pie: Prepare as above, except substitutepecan halves. Believe it or not, they do rise to thetop of the pie! Article Tags: Above Except
Pecans,This,Pecan,Pie,You,have