Chef Warren's Pecan Pie

This is our most requested recipe - based on Warren's mother-in-law's recipe with a few adjustments.
Yields two 9" pies
Preheat oven at 275

4 ounces unsalted butter
8 ounces unbleached flour
2 pounds light brown sugar
12 whole eggs
4 cups light Karo syrup
1 tablespoon Vanilla extract
1 teaspoon salt
3 cups pecan pieces
1 cup pecan halves

2 pie shells - par baked at 400 for maybe 10 minutes, till it's set and not moist.

Cream together the flour and butter.  Add light brown sugar and then beat in eggs, two at a time.  Add Karo syrup, vanilla and salt.  Mix in one and a half cups of pecan pieces per pie.  Fill the shell and then top it off with half a cup of pecan halves.  Place in the oven on a cookie sheet or tray at 275 for approximately 2 hours or until set.  I recommend letting it sit overnight in the refrigerator and serving it the next day.  The pie freezes and defrosts well, so you can make these ahead of time for those special occasions.



Farmer's Market Demonstration Recipes

Butternut Squash Pancakes

1 butternut squash
1/2 Onion
3 eggs
flour
salt & pepper
ground cinnamon, cloves and allspice
vegetable oil for frying

Pretend the squash is a potato and peel it
Clean seeds out of the center and cut to appropriate size chunks to grate
Grate squash
Peel and grate onion
3 eggs and 2-4 tablespoons flour (this you'll have to eyeball, add a little flour at a time until it's bound, not too runny and will hold when you fry it)
Salt, pepper, allspice, cinnamon, cloves - not too much cloves, they can be overpowering.
Mix, form into pancakes
Heat oil in saute pan, add pancakes, flip when first side starts to brown.
When done, drain on a paper towel before serving!