I feel like this is a pretty standard pecan pie recipe, but my mother always credits it to Sister ‘Ceal who, I think, was my mom’s mom’s sister…or cousin. That grandmother of mine was the youngest of eleven kids (born in 1922, so some of them were born before 1900 which blows my mind) so a lot of her siblings had kids older than her, and I’ve never been able to keep them straight because my grandmother, the youngest, was 70 when I was born, so I was never quite sure who was a great aunt or a cousin or an in-law of some kind. The joke’s on me because I just married the fourth of ten kids so my kids get to deal with all of that confusion too. But that has nothing to do with this pie, which is delicious. My mom baked it for a Georgia game the other weekend, and during half time, we made the wreath pictured below with a wreath frame and ribbon from Michael’s.
Sister ‘Ceal’s Pecan Pie
3 eggs, beaten
1 cup brown sugar
1 cup Karo syrup
1 1/2 cups chopped pecans
1 tsp vanilla
1/3 cup butter
a pinch of salt
1 unbaked pie shell
Preheat oven to 350.
Beat eggs and add sugar. Add syrup and nuts, vanilla, and pinch of salt. Bake in an unbaked pie shell for one hour.
I got this recipe from a church cookbook, specifically my church cookbook. I actually grew up down the street from the lady who submitted the recipe. I feel like that has to be the most classically southern thing ever.
I love this cookbook because I know so many of the ladies who added recipes.
I don’t know how Indonesian this recipe is…the lady who submitted it is certainly not Indonesian. It is definitely gingery though. Shout-out to my wedding gift box grater for making the ginger grating process much less painful. Also…so much garlic! I’ve never put that much into one recipe before. I should invest in something that makes the mincing process easier.
Indonesian Ginger Chicken
This recipe requires overnight marinating.
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8-12 cloves)
1/2 cup peeled and grated fresh ginger
6 bone-in chicken breasts (or two chickens quartered with backs removed)
Cook the honey, soy sauce, garlic, and ginger in a small saucepan over low heat until the honey is melted. Arrange the chicken in large, shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with foil. Marinate overnight in the refrigerator. Preheat oven to 350. Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up, and raise temperature to 375. Continue baking for 30 minutes or until the juices run clear and the sauce is a rich dark brown.