Wednesday, June 12, 2013
Trail Mix Granola Bars
Monday, September 24, 2012
Pound Cake
Friday, October 14, 2011
Sweet Potato Cheesecake Bars
Wednesday, August 17, 2011
Pecan Zucchini Bread
Thursday, March 3, 2011
Captain Morgan's Pecan Pie
Ingredients:
1 9-inch pie crust, pressed into 9-inch pie plate, do not bake.
Filling
4 eggs, slightly beaten
1 cup light corn syrup
¼ cup firmly packed brown sugar
¼ cup granulated sugar
2 tbsp. butter or margarine, melted
1 tbsp. Captain Morgan’s spiced rum
1 tsp. vanilla extract
½ tsp. salt
1 cup chopped pecans
Instructions:
Preheat oven to 350°
Filling: Combine eggs,
corn syrup, sugars, melted butter, rum, vanilla & salt in large bowl. Blend
well. Stir in pecans and mix well. Spoon into unbaked pie crust and bake for 15
minutes at 350°; remove from oven and cover pie crust edges with tin foil to
prevent overbrowning. Return to oven and bake for 20 minutes.
Topping:
1/3 cup firmly packed brown sugar
3 tbsp. butter or margarine
3 tbsp. honey
1 tbsp. Captain Morgan’s spiced rum
1 ½ cups pecan halves
Combine brown sugar,
margarine, honey and rum in sauce pan; cook for about 2 minutes or until
sugar is dissolved. Add pecan halves. Stir until coated; spoon over pie.
Bake 20 minutes until topping is bubbly and crust is golden brown. Cool to
room temperature before serving. Refrigerate leftover.