clock menu more-arrow no yes

Filed under:


Here's a "simply superb" pecan pie recipe, plus an old-fashioned peach cobbler and a "flantastic" dessert.

The cobbler recipe, from Sarah Brunson of Fort Worth, originally came from a farmers market competition several years ago. It's terribly easy to prepare and yields a luscious cobbler.The Classic Honey Flan recipe is from the National Honey Board. It takes a classic international dish into the home kitchen.




3 eggs, beaten

1 cup sugar

1/2 cup dark corn syrup

1 teaspoon vanilla

6 tablespoons butter or margarine, melted

1 1/4 cups chopped pecans or pecan halves

1 unbaked 9-inch pie crust

Preheat oven to 350 degrees.

Beat eggs thoroughly with sugar, corn syrup, vanilla and melted butter or margarine. Add pecans.

Pour into unbaked pie shell. Bake for 45 minutes to 1 hour, or until knife inserted halfway between outer crust and center comes out clean.

Serves 6-8.

- Nutritional analysis per serving: 496 calories, 30 grams fat, 54 grams carbohydrates, 80 milligrams cholesterol, 292 milligrams sodium, 55 percent calories from fat.


1 stick margarine or butter

3/4 cup all-purpose flour

1 heaping teaspoon baking powder

1 1/2 cups sugar

1/2 teaspoon salt

2/3 cup milk

1 quart fruit (blueberries, peaches, apricots, blackberries, pears or apples), fresh or frozen

Melt butter in 2-quart baking dish. Combine dry ingredients, reserving 1/2 cup sugar. Stir into melted butter in baking dish. Add milk and stir again.

Bring fruit and 1/2 cup sugar to boil. As soon as it boils, remove from heat and pour over batter. Don't stir.

Bake at 400 degrees for 30 minutes.

Serves 8-10.

- Nutritional analysis per serving: 241 calories, 10 grams fat, 38 grams carbohydrates, 2 milligrams cholesterol, 320 milligrams sodium, 37 percent calories from fat.


3 eggs, beaten

1 1/2 cups milk

1/2 cup honey, divided

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

Combine eggs, 1/4 cup honey and vanilla. Beat until mixed but not foamy. Combine remaining honey and cinnamon; mix well. Place four 6-ounce custard cups in 8-inch square baking dish. Spoon 1 tablespoon honey mixture into each custard cup; divide egg mixture into custard cups. Place baking dish on middle shelf of oven; pour boiling water into baking dish around custard cups to a depth of 1 inch. Bake at 325 degrees for 30 to 45 minutes or until knife blade inserted near center comes out clean. Serve warm or cold. Loosen edges of individual custards with spatula or knife; invert onto dessert plates.

Serves 4.

- Nutritional analysis per serving: 229 caloires, 6 grams fat, 166 milligrams cholesterol, 94 milligrams sodium, 21 percent calories from fat.