A Southern Gallimaufry
Mix well one cup light corn syrup with 3 well-beaten eggs, a cup of sugar, a half stick of melted butter, and a tablespoon of pure vanilla extract. Stir in a cup and a half of chopped pecans. Pour filling into an unbaked 8-in. pie crust. I always top it with pecan halves and lightly cover the pie with foil to prevent scorching. Place pie on a rimmed baking sheet in the center rack of a 350 oven. Bake for at least an hour, until center is firm and springy. Cool very well before serving.
Cream 1 stick butter with a cup of confectioner’s sugar and a teaspoon each almond and vanilla extract. Blend in 2 cups plain flour sifted with a teaspoon of baking powder with a half cup chopped pecans and a tablespoon dried ground ginger. (I have tried this recipe with freshly-grated ginger, and it simply does not work at all well at all with so much butter.) This mixture makes a soft, elastic dough that you must work with flour-dusted hands. Form dough into a ball, and pat or roll into an 8” round, score into six wedges, and crimp the edges with a fork. Bake on an ungreased cookie sheet at 375 until the edges are just brown. Cut and serve. This recipe makes great cookies, too.
Drizzle warm simple syrup with a squeeze of lemon over fresh figs and refrigerating overnight. Slit, stuff with Roquefort, and top with crushed pecans. These are good with iced coffee.
