Farm House Recipes

when making this pie!  Make sure you use a deep dish crust or make two!!  It will spill over and make a mess in your oven.  I had never made a pecan pie until last year.  My sister-in-law always made the best pecan pie I had ever eaten and was the one who always brought them to family get dinners.  My husband wanted me to try to make one so I started looking for recipes and found this one.  It makes a great pie and I have shared it with several friends and they suggested that I post it here.  Pecan pie is a holiday favorite and I hope you and your family enjoy it as much as we do.

SOUTHERN PECAN PIE 1/4 c. butter 1 c. brown sugar 1/4 tsp. salt 1 c. dark Karo syrup 3 eggs (beaten) 1 tsp. vanilla 1 1/2 c. pecan halves 1 (9 inch) unbaked pie crust Cream butter and sugar together until fluffy. Add next 4 ingredients. Sprinkle pecans on bottom of pie shell. Pour the filling over pecans. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees and bake 35 minutes longer. Outer edge of filling should be set, center slightly soft or until knife inserted in center comes out clean.

Chocolate gravy was one of the things that my Mom was most popular for making.  It was the greatest sweet treat that a kid could have.  If you've never had it you don't know what you've missed!  It's thick and when it's hot and you put it over butter biscuits, OH MY!!!! 

CHOCOLATE GRAVY 1 tbsp. Hershey's cocoa 1 extra lg. tbsp. flour 1 c. sugar 2 c. water Mix dry ingredients until it's all chocolate and no white is showing. Add water. Stir until all liquid and no clumps. Boil in saucepan. Simmer. Will thicken as simmering. Approximately cooking time: 10 minutes. Bake biscuits and pour chocolate gravy over biscuits

about this punch recipe is that you can change the color to match the occasion.  We use orange or green for Halloween, cherry for Christmas and Valentine's Day.  You can add sherbet if you like, but it's great without.  Have fun with it!!

KOOL-AID SHERBET PUNCH   2 pkgs. Kool-Aid, any flavor 2 qts. water 1 c. sugar 1 (46 oz.) can pineapple juice 1 qt. 7-Up or ginger ale 1 qt. sherbet Mix Kool-Aid, sugar and water. Add juice and stir. Put in 15-20 ice cubes in punch bowl. Pour Kool-Aid mixture over ice. Add 7-Up. Spoon in sherbet.

Ya'll pear preserves are not my forte'!! I have made two batches, neither of which turned out quite right.  The first batch turned out a bit like syrup, then when you put it in  the refrigerator it gets more like jelly or thick honey.  The second batch, roflmao!!!  The recipe said to cook it for an hour and a half, yeah right!! You can't even stick a fork in it.  I don't even know how I'll get it out of the jars.  I did have a little fun with it though.  I ask my husband to hold his hand out then I turned the jar upside down in his hand.  He thought he had a handful of jelly for just a moment.  Well any way, back to the drawing board on the preserves!