Marilyn did it again. She found a magnificent old cookbook filled with wonderful recipes. The name of the book is New Orleans Creole Recipes, written by Mary Moore Bremer. The original was published in 1932.
The copy we have is the nineteenth edition published in 1962. Our initial browsing of the book revealed an appetizing dessert called Pecan Charmante and Marilyn couldn’t resist whipping up a batch. If I’m any judge, the final product was awesome and reminded me of what an early-day candy bar probably tasted like.
Ideafinder.com defines a candy bar as “A confection made with sugar and often flavoring and filling with a shape that is longer than it is wide.” If this is so, Pecan Charmante should have become a famous candy bar. It didn’t, as far as I know, but here is your chance to taste it anyway. In my mind, it’s a scrumptious delight.
Pecan Charmante
Cream one cup of sugar with one stick of butter. Spread this over fifteen large graham crackers; sprinkle on this one cup of chopped pecan nuts. Put in moderate oven and bake for eleven minutes.
Hey, I said it was simple!
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