Molasses and Black walnut pie
From (Foods Of The Southland cook book vol. 2 ) By Betty and Dave Franks the country cooks. This is a true Southern recipe if there ever was one. I would strongly recommend using muddy pond sorghum molasses You can find it at most cracker barrel restaurants. If you can not find black walnuts then you can sub. Any kind Of nuts I can remember using peanuts. When I was growing up there Plenty of wild nuts and still are if you live out like we do. I can sit on Our deck and see at least 10 + black walnuts, hazel nuts,hickory and Scaly bark. Wild persimmons, wild grapes and muscadine. Enough of this . Lets make a pie. 3 lg eggs (beaten) ½ Cup w/sugar ¼ Cup melted butter 1/4 t/s salt 1 Cup molasses (I use muddy pond pure sorghum ) 1 ½ Cup of roasted black walnuts 1 t/s pure vanilla extract 1 - 9in. raw pie shell I make mine. (I think that it is almost a sin to use a ( sto-bot ) pie crust In a molasses wild nut pie. mix every thing and pour into the pie shell. Bake @ 425 on the top shelf for 35-40 min or till done. (note) if you don't have a pie shield . Make one from alum. foil that will cover about one inch from the outside. "God, Grant me the Serenity to Accept the things I cannot change, courage to change the things I can, and the Wisdom to know the difference. May God grant you always ... A sunbeam to warm you, A moonbeam to charm you, A sheltering angel So nothing can harm you, Laughter to cheer you, Faithful friends near you.And whenever you pray, Heaven to hear you." -Syl. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
