OLD FASHIONED PECAN PIE

This recipe you will love..only if you are a pecan love like me. I like to used real maple syrup not corn syrup and brown sugar it just made it taste old fashion.

1 cup maple syrup

1 cup packed light brown sugar

1/2 cup heavy cream

1 tablespoon molasses

4 tablespoon butter

1/2 teaspoon salt

6 large eggs york beaten

1/1/2 cup pecans toasted and choped

1/2 cup whole pecan toasted

1 9inch  unbaked deep dish pie shell

heat cream, syrup,sugar, and molasses in a sauce pan on medium heat until sugar dissolves.removed from and let cool for about 10 mins.whisk butter and salt into syrup mixture.whisk eggs yolks until blended.

Spread pecans on bottom of pie shell. Than pour filling over pecans.place pie in 350 oven and bake 45 mins

let it cool and set an hour.

Pecan Sour Cream Buns

What's for breakfast? Pecan Sour Cream Buns...Ohhhhhhh What a treat with a cup of hot coffee poured in your favorite cup.

1 pkg. dry yeast

1/4 c. warm water

1 (8 oz.) carton of sour cream

1/2 c. butter

1/2 c. sugar

2 eggs

1 tsp. salt

1 tsp. vanilla

4 c. flour

1/4 c. sugar

1 tsp. cinnamon
1 c. pecans crushed


1 c. sifted powdered sugar
1 1/2 tsbsp. milk
1/2 t. vanilla

Dissolve yeast in warm water in large mixing bowl. Let stand 5 minutes. Stir in sour cream
and next 5 ingredients. Add 1 ½ cups of flour and beat until smooth. Stir
remainder of flour and vanilla in a cover and refrigerate for 8 hours. Punch down dough
and knead on lightly floured board. Roll dough to 18x15 inch rectangle. Spread with ¼ cup
of butter. Combine 1/3 cup of sugar, cinnamon and ¼ cup of pecans and sprinkle
over dough.  Carefully roll dough into jelly roll fashion. Cut in 1 inch slices. Place cut
side down in two 9 inch square pans. Cover and let rise in warm place for 1 hour.  Place
the remainder of pecans on top of rolls. Bake at 375 f. for 18 to 20 minutes.
Mix icing of last three ingredients and drizzle over warm rolls.

Or

For the Sticky Caramel Pecan Topping:

½ cup butter

½ cup sour cream

1 ½ cup brown sugar

1 cup dark karo syrup

1 tablespoon vanilla

1 ½ cup pecans

In a large pan, whisk the butter over medium heat until melted. Whisk in the remaining ingredients. Bring just to a boil. Add pecans, if desired. Remove from heat and pour over fresh cooked buns.