Recipes from New Orleans

As promised in my last post, here are two of my favorite southern recipes handed down from my grandmother.

Southern Pecan Pie


3 eggs, beaten

1 cup dark corn syrup

1 cup sugar

1 teaspoon vanilla

2 to 2 ½ cups pecans

1 9-inch unbaked pie shell


In a large bowl, mix together the eggs, syrup, sugar, butter and vanilla until well blended.

Stir in pecans.

Pour into pie shell


Bake in a preheated 350 degree oven for 50-60 minutes

Or until a knife inserted halfway between the center of the pie and the edge comes out clean.

Let cool.


Serve at room temperature with whipped cream.

A real crowd pleaser at holidays but loved year-round.

Southern Pecan Pie

Pecan Pralines


3 cups firmly packed light brown sugar

¼ teaspoon cream of tartar

⅛ teaspoon salt

1 cup whole milk

2 tablespoons butter

1 teaspoon vanilla

2 ¼ cups pecan halves


Combine sugar, cream of tartar, salt, and milk in a heavy saucepan.

Stir over low heat until sugar dissolves.

Wipe crystals occasionally from side of pan.


Cook to 238 degrees.

Add butter, vanilla extract, and pecans.

Beat until creamy.

Drop from a large spoon onto a buttered surface or waxed paper.


Makes 1 ½ to 2 dozen pralines.

Store individually wrapped in an air-tight container.



I hope you enjoy these southern recipes from NOLA.

I’ll see you again after I pull the pecan pie from the oven and finish eating the pralines,

Debora Ragland Buerk
The Write Stuff
Looking at life from a different POV.