Please tell me that I'm not the only one who is juggling so many things to prepare for the perfect Thanksgiving feast, that a significant ingredient is inadvertently omitted. I just took a pecan pie out of the oven and thought that something didn't seem right. Then it occurred to me that I left out the Karo syrup. Oops! So now I need to make another one, and I put a fork into it to taste it. It wasn't really that bad, quite a bit more eggy, and obviously not as sweet. With pecan pie, that's kind of a good thing. If you ever want to cut back on the sweetness of one of these classic pies, I recommend leaving out some of the sugary Karo syrup. Happy cooking!
I considered myself to be a decent cook and baker. However, candy making had been unchartered territory until I recently cracked the code of a favorite—chewy Texas Pecan Pralines. This culinary epiphany came only days before I left my home sweet home in Austin, Texas, to return to CU Boulder after an epic hiatus to wrap up my bachelor’s degree in journalism. When I was a little girl, I remember tasting heavenly, creamy homemade pralines, bursting with pecans, handcrafted with love by my mom. She only whipped them up a few times, but I just couldn’t get the memory of those buttery, sugary treats out of my head. They were that good. I asked her if she still had the recipe, but I knew it would be hopeless since my mom wasn’t one for keeping track of her down-home style cooking. I married my college sweetheart, a guy with the same first name as me, and began teaching myself to cook. Becoming “Kelly Times Two” was amazing, and I had ...
Comments