The recipes at the lodge this week have been some of the proven favorites, including twice baked potatoes, garlic green beans, smoked pork, and beef tenderloin.
However, at home, we’re still working on desserts. We still have loads of pecans, and “the guys” wanted me to make a pecan cobbler. It’s a delicious diversion from pecan pie.
Pecan Cobbler
Ingredients
- 1/2 cup cane syrup (sorghum syrup, corn syrup, or your favorite)
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 4 1/2 tsps vanilla
- 1/4 tsp salt
- 6 eggs, beaten
- 2 cups coarsely chopped pecans
- 1/2 cup butter
- 1 cup flour
- 1 cup sugar
- 1 TBSP baking powder
- 1/2 tsp salt
- 3/4 cup half and half or cream
Filling
Crust
Instructions
- Combine all of the filling ingredients well. Set aside.
- Heat oven to 350º
- Melt butter in the baking pan (I used the half steam table size aluminum).
- In a bowl, mix together the flour, sugar, baking powder, and salt. Pour in the half and half, and beat until smooth.
- Pour the batter evenly over the melted butter in the baking pan.
- Place pecan mixture over the batter. Rearrange pecans as necessary, to make sure you don't have too much batter in any one area.
- Bake for 30 - 45 minutes, until the top is nicely golden and crusty.
Filling
Crust