Maw Maw’s Pecan Pie
This family favorite and Maw Maw’s most famous recipe is served up at every Walker holiday dinner and family gathering. After you give it a try, it just might become one of your family’s most requested recipes, too.
Makes 1 (9-inch) Pie.
- 1/2 (14.1- ounce) package refrigerated pie crust
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs, well beaten
- 1 cup chopped pecans
- 1/2 cup dark corn syrup
- Preheat oven to 350°.
- On a lightly floured surface, unroll dough. Transfer to a 9-inch pie plate, pressing into bottom and up the sides. Fold edges under, and crimp as desired. Prick bottom of dough a few times with a fork.
- Bake for 10 minutes.
- In a large bowl, stir together sugar, melted butter, and eggs. Add pecans and corn syrup, stirring well. Pour into prepared crust.
- Bake until edges are set and center is slightly jiggly 45 to 55 minutes.
Cooking Tip from Mama Jen
When prebaking a pie crust, always prick the bottom of the crust several times with a fork before baking so that it does not bubble up.
Upside Down Pineapple Cake
By Tracy Hersh of 37 Cooks
- 3/4 Cup Butter
- 1 Cup Brown Sugar Packed
- 1 Tbsp Slap Ya Mama Hot Blend
- 2 Cans Pineapple Slices drained reserving 1 cup of juice
- 10-12 Maraschino cherries cut in half
- 1 Cup Pecans chopped
- 1 Box Yellow Cake Mix
- ¼ Cup Sour Cream
- 3 Eggs
- 1 Teaspoon Almond Extract
Preheat oven to 350.
Lightly spray a 10-12 inch oven-proof skillet. Melt ½ cup butter in bottom of skillet and remove from heat. Combine Brown Sugar and SYM seasoning together, sprinkle over butter. Arrange pineapple slices on top of sugar mixture starting with 1 slice in the center. Cut more slices in half and arrange on side of pan. Place cherries in centers of pineapple. Crush remaining slices in a blender or food processor. Set aside. Arrange cherries into pineapple rings, cover with chopped pecans. In a mixing bowl combine cake mix, remaining ¼ cup butter, reserved cup of pineapple juice, sour cream, eggs and almond extract until well blended. Stir in remaining crushed pineapple. Bake in oven for 60-70 minutes until golden. Let cool for 10-15 minutes. Invert cake onto dish. Let cool completely. Slice into wedges and serve.
Slap Ya Mama Spiced Brookies are a deliciously spiced dessert that is sure to please everyone. A cross between a brownie and a cookie, these brookies have a cookie like exterior with a soft chewy brownie like interior. Give em a try…you won’t be disappointed. Pair with a big glass of milk and enjoy!
- 1 tbsp canola oil
- 1 tsp butter (unsalted)
- 2 cups semisweet chocolate chunks
- 2 large eggs (whisked)
- ¾ cup light brown sugar
- ½ tsp vanilla extract
- ½ cup all-purpose flour
- ¼ tsp baking powder
- 1 tsp Slap Ya Mama Hot Blend Seasoning
- 1 tsp cinnamon
Preheat oven to 350°F. Convert a stainless-steel bowl into a double boiler and melt oil, butter, chocolate and Slap Ya Mama Hot Blend Seasoning in bowl. Set aside and let mixture cool. In another bowl, combine whisked eggs, brown sugar, cinnamon and vanilla. Mix well. Now fold melted chocolate mixture into egg mixture. In another bowl, combine flour and baking powder then mix into chocolate mixture until all combined. Spread mixture into a shallow pan and freeze batter until it hardens slightly (5-7 minutes). Coat 2 cookie sheets with nonstick cooking spray. Using a tablespoon, scoop batter and place on cookie sheet. It will be about 10-12 cookies per cookie sheet depending on your scoop size. Place in oven and bake until the tops are starting to look dry and cracked, about 10-12 minutes. Let cool and enjoy!