Like the following stuff. HA!
Anyone like Hootie and the Blowfish?
Darius Rucker--the lead guy for them--now has a country album out. Check out this song and then check out his website for little bits of the whole CD.
Not the video I wanted to post but the other will not let me so this will have to do.
Kathy cooked these little pecan pies over the weekend and brought me one. YUM-O! She says they are so good because she used my parents pecans which according to her are the best ever. I guess all that hard work as a pecan farmer pays off when someone tells you that.
**The above picture is what they will look like with the original recipe**
I cooked both on Monday and like the mini pecan pies better but brought her one of the ones that are in the picture and she likes them better so try both if you can.
Prep: 15 min., Bake: 10 min. plus 22 min. per batch, Cool: 30 min.
Yield: Makes about 6 dozen
3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
5 (2.1-oz.) packages frozen mini-phyllo pastry shells
1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
3. Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.
4. Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.
**Mini Pecan Pies: Substitute 1 1/2 (8-oz.) packages frozen tart shells for frozen mini-phyllo pastry shells. Prepare recipe as directed through Step 2. Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Proceed with recipe as directed in Step 4, increasing bake time to 25 to 30 minutes or until set. Garnish with currants, if desired. Makes 1 dozen. Prep: 15 min., Bake: 30 min