Favorite Recipes » scrumptious

Betty’s Fabulous Pecan Pie–40-Year-Old Recipe!

Jennifer Byron — Sat, 05 Jun 2010 08:33:50 +0000

In this video, Betty makes her one-and-only favorite 40-year-old pecan pie recipe. I think you’re going to *love* this one! Ingredients: 9-inch unbaked pie crust 1 cup dark corn syrup 3/4 cup sugar (In my demonstration, I said 1 cup sugar, but 3/4 cup sugar is better.) 2 tablespoons flour 1 teaspoon salt 2 eggs 1/2 cup evaporated milk 1 cup pecan halves 1 teaspoon vanilla extract Heat the oven to 375 degrees. In a medium to large mixing bowl, mix together 3/4 cup sugar, 1 cup dark corn syrup, 2 tablespoons flour, and 1 teaspoon salt. Beat in 2 eggs, one at a time. Add 1/2 cup evaporated milk, 1 cup pecan halves, and 1 teaspoon vanilla extract, and mix well. Pour the mixture into the unbaked pie crust. Cover the edges of the crust with aluminum foil (cut in appropriate strips) to avoid over-baking the fluted crust. Bake 40 minutes, or until a toothpick inserted in the middle comes out clean. This is my all-time favorite pecan pie. I wouldn’t think of trying to improve on it!

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Betty’s Southern Living White Bean Soup Recipe

Jennifer Byron — Fri, 14 May 2010 15:38:36 +0000

In this video, Betty demonstrates how to make her White Bean Soup, a recipe that she submitted to Southern Living Magazine in 1990 and got published. It is a hearty, filling bean soup, but quick and extremely easy! Ingredients: 1 can navy beans (approximately 16 oz.) 1 can northern white beans (approximately 16 oz.) 1 cup water 1/2 stick butter or margarine 1/4 cup chopped onion 1 carrot, chopped 1 5 oz. can tender chunk ham, flaked with a fork (I used Hormel.) Place the can of navy beans and the can of great northern beans in a medium to large pot. Add 1 cup of water and blend well. Now, take a potato masher (or fork or spoon) and mash the bean and water mixture until it is mushy. Place it over low heat on the stove top. Next melt 1/2 stick of butter in a small to medium skillet. Add 1/4 cup chopped onion and 1 chopped carrot to the melted margarine. Place the skillet on the stove top and saute until the onion is clear. Combine the sauteed onion and carrot with the bean mixture. Add a 5 oz. can of tender chunk ham. Cook over low heat for 10 minutes. Serve with Betty’s Very Southern Cornbread Sticks or Cornbread. This is great on a cold day–very warm and filling!

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Betty’s Blooper (& Incomplete) Betty’s Simple and Tasty Salmon Cakes Recipe

Jennifer Byron — Sat, 27 Mar 2010 15:14:40 +0000

In this video, Betty demonstrates how to make very basic (but super tasty) salmon cakes. This is a very easy recipe, inexpensive, quick, and healthy! You can’t beat that!!! Ingredients: 15.75 oz. can pink salmon (drained) 2 eggs, well beaten 2 tablespoons dried chopped onion 1/3 inner packet of saltine crackers, finely crushed olive oil for sauteing Beat the 2 eggs well. Add the drained salmon, 2 tablespoons dried chopped onion and the 1/3 inner packet of finely crushed saltine crackers. (You can crush the crackers by placing them in a zip-lock plastic bag, closing it, and going over the bag with a rolling pin, until all crackers are well crushed.) Stir these ingredients together until they are completely mixed. Put about 1 tablespoon of olive or other cooking oil into a skillet on the stove. Bring it to medium heat, and start adding the salmon cakes. You may drop them by spoonfuls, and flatten them out (quickest), or use your hands to form them into circular patties. Keep the heat at a level where the patties are frying well. Turn the patties as they become golden on the bottom side. It will only take about 5 minutes (or less) per side. Transfer the cooked salmon cakes to a tray with paper toweling to absorb any extra oil. Then, place the salmon cakes on a serving dish. Serve while hot! This is one of those recipes you’ve just got to have in your collection!

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