Cooking With Madjon aikenstandard.tv: Pecan Pie Recipe Old Fashioned Happy Thanksgiving

Cooking With Madjon aikenstandard.tv: Pecan Pie Recipe Old Fashioned Happy Thanksgiving: Is It Puh-Kahn or Pee-can What’s Your Phonetics’ Whichever way you say Puh-Kahn or Pee-can depends on what part of the states you are from...

Pecan Pie Recipe Old Fashioned Happy Thanksgiving

Is It Puh-Kahn or Pee-can What’s Your Phonetics’

Whichever way you say Puh-Kahn or Pee-can depends on what part of the states you are from.   Todays phonetics’ is about the Pecan along with some great recipes and some history about our native Pecans.  My “Daddy” called it Puh-Kahn because a “Pee-can” was what he used in the outhouse and he grew up in the great Smokey Mountains of Tennessee.  In Georgia and South Carolina, I hear it’s called a “Pee-can”.  Yankees call it a “Puh-Kahn”, which is what my mother called it.  Needless to say, I call it a “Puh-Kahn” not because I’m from the South, but that’s how I heard it named when I was a child at home.  Any who, you use your phonetics to say Pecan and it’s a wonderful nut, which in the USA, we export about 80 percent of the world’s Pecans, as it should be.   The Pecan is a staple of the America’s.  Our Native Americans are the ones who introduced this nut to the world.  It got its name from the Native Americans: “Algonquin” which means a nut which requires a stone to crack it.  It is native to America and part of the Hickory Nut family.  Another name for the pecan is “Mississippi nuts”, which is what George Washington and Thomas Jefferson called them. George ate the nuts all the time, he loved them from what I’ve read, so he planted these nut trees on his estates as did Thomas Jefferson.  There are over 1000 varieties of Pecan trees and most of them were named after Native American Indian tribes.  They can grow as tall as 150 feet.  An acre of Pecan trees can yield up to 1000 pounds of nuts.  They can grow to be 1000 years old I’ve been told.  Now that’s a wise old nut tree.  During the Civil War, the Pecan shells were used to make Pecan Coffee.  I wonder if that coffee tasted bitter.  April is Pecan month, but I think it should be December because we use a lot of Pecans during our holiday season.  Pecans have been documented that they can help lower blood cholesterol levels so we can call them heart healthy.  What I like most about the Pecan is that we get to eat and cook with this wonderful nut.  Pecans can be cracked and eaten right out of the shell.  You can roast them as well as the shells and grind the shells down for coffee.  You can make pies with them or spice them up and serve them in salads. Heck, they even coat them with dark chocolate.  I add them in my Apple Dumplings and add Caramel to the mix.  They are just a great tasty nut to use.  So anyway you use or eat that tasty Pecan from the South I hope you try some of the recipes we have for you to serve at this wonderful time of year.  I hope you enjoy the holiday season and I wish you and yours a very Merry Christmas, MadJon
There is nothing better then a home made Pecan pie and two things i'd like to see you try with this recipe is to melt your Butter until its brown, then add the caramel pellets and add that to your eggs and pecans before baking your Pecan Pie this Thanksgiving and Christmas it will give you a great tasting Pie.  Bona' Y'all and Happy trails to you until we meet again.

Christmas Caramel Pecan Pie

1 Cup Light or Dark Karo Corn Syrup
3/4 Cup Brown Sugar
3 Eggs beaten
1 tsp. Vanilla
3 T. Melted Butter
1 Cup Caramel baking Pellets
1/4 Cup Cream
1.5 cups Pecans

1 pre- made pie crust 9"

 Then melt the butter until its almost brown  then ad the caramel, and cream together till they are blended.  Mix the caramel sauce with the first 4 ingredients.  Pour into the pie crust.  Bake pie in a pre-heated oven on 325 degrees for about 50 minutes or until the middle of the pie reaches a temp of 200 degrees F.  Cool pie and serve with your favorite topper.  I like to add a chocolate sauce with mine.

Posted by Eileen Hutson at 7:31 AM

Cooking With Madjon aikenstandard.tv: It's Not Your Momma's Corn Bread Anymore Thanksgiv...

Cooking With Madjon aikenstandard.tv: It's Not Your Momma's Corn Bread Anymore Thanksgiv...: Hello foodies its MadJon again and today we are going to be talking about making a quick bread that is so very Southern and been around sen...

It's Not Your Momma's Corn Bread Anymore Thanksgiving Dressing

Hello foodies its MadJon again and today we are going to be talking about making a quick bread that is so very Southern and been around sense before colonial times.  It is a gift of the Native Americans and is made with ground Corn meal and I say yea, yea on that one brother.  Only this one is made with a twist to it.  My grand-daughter has to be on what is called a Gluten-free diet.  A gluten-free diet is one that excludes any gluten, which is a protein composite found in wheat, barley, and rye grains.  It can cause health problems with people who may have celeriac

disease or gluten sensitive.  So while we were in Texas I made a couple gluten free dishes which am writing about one recipe today for you to try.  I normally make a Corn Bread mix with flour added into the mix however since flour is a wheat product we will be using something called Biscuit and Baking Mix Gluten Free which is a rice and Garbanzo Bean mix.  Of all things to use, sounds weird but taste great.  Also we will be using Gluten Free Yellow Cornmeal.  There are lots of different brands to use but I like Arrowhead and Bob’s Red Mill brands.  They are not paying me to say that, hint hint.  Now the first time I ever used a rice flour to fry Chicken with I did use too much and the texture was different for fried chicken but they loved it anyway.  I remember I kept washing my hands and it made my hands feel slummy so am thinking really this is going to taste good?   No need to worry slummy or not it tasted great!  When it comes time to use the pasta’s they are great with sauces however that said, I cook them in less time then regular pasta’s.   I've made breads with Gluten Free baking mix and I make corn bread dressing for the holidays as well.  I used to use homemade biscuits but I use a ready made Gluten free bread now.  Same recipe and cooking time, no different.  Any who I hope you enjoy this recipe and write me on that thing called Face Book at, Cooking With MadJon & Friends to let me know how you liked it.  Now I do want you to follow the recipe and if you don’t have a ingredient then don’t make the recipe without it.   I hear people complain about a recipe and then I ask them how they made it and they say I didn't have that ingredient and then I tell them it’s the cooks fought not the recipes.

Corn Bread

8” pan

2 cups Gluten Free Cornmeal Mix

1 cup Gluten free Biscuit and Baking Mix

½ cup Sugar

4 tsp. baking soda

1 tsp salt

½ cup butter, melted

2 eggs

1 ½ to 2 cups Coconut Milk, batter should be like a cake mix to pour.

Combine cornbread, sugar, baking mix, salt, soda in a mixing bowl.  Melt your butter in your pan in a pre-heated oven on 375 10 400 degrees until the butter melts.  Add the milk to the mix.  Beat your eggs and add to the cornbread mix.  Then add your melted butter and then pour the mix into your greased hot pan.  It will give you a nice crust on the bottom if your pan is hot when the batter heats the pan.  Bake for about 20 to 25 minutes or until done and nice and browned.  You want the middle of the bread to be firm to the touch.

Now my brother-in-law and family loved this recipe, he kept saying it taste like a cake but it wasn't sweet like a cake.  The texture is different on this cornbread which is not like your Mom'ma's Corn Bread anymore.  It will make your tongue want to lick your belly. I want to say I've made Corn Bread Dressing with this and it has the same texture and taste as the old recipe that my Mom'ma used to make.   Happy trails to you until we meet again.  Bona' Y’all.

Cooking With Madjon aikenstandard.tv: Stir Fried Collard's Cooked A New Way Their Not Ju...

Cooking With Madjon aikenstandard.tv: Stir Fried Collard's Cooked A New Way Their Not Ju...: Hello to all my foodie friends out in Web Land hope all is well.  I've been very busy with a casting call, catering a wedding and an...

Stir Fried Collard's Cooked A New Way Their Not Just For Southerner's Anymore

Hello to all my foodie friends out in Web Land hope all is well.  I've been very busy with a casting call, catering a wedding and an event.  I've also been producing product to sell and selling products.  So I also did a shoot with Club 36 on channel 49 out of North Augusta.  We did a shoot on Pumpkins and now its almost time to get ready for Thanksgiving which I will be going to the D.C. area to visit our son Chris and family.  Boy time flies when your having funnnn.    Any who I've been cooking collard's for a lot of years however did you know that you need to remove the spine of the greens so they are not so bitter?  I do add a little sugar to mine as well.  Now usually I cook the heck out of the greens when I use a meat and onions to boil them until they are soft.  Well when you the stir fried greens you do pre-boil them to get them softer before you stir fry them.  Make sure they are drained really well as you don't want over spray from the oil hitting your hands.You boilt the greens in salted water with Vinegar in it like 1/4 cup.  Any who I hope you enjoy this recipe and it may be used for any greens that you like to eat.  Come follow me on twitter at @madjon51 come like my face book page, Cooking With MadJon & Friends.  Join me on LinkedIn, Eileen Hutson.

Collard greens cleans
1 Onion diced
4 cloves Garlic minced
3 TBSP Olive Oil
Salt Pepper to taste
2 TBSP Sugar
2 TBSP Rice Vinegar
2 to 3 TBSP Stir Fry Sauce

Boil the greens in salted water with vinegar.   When the greens are cooked drain them really will.  Place your oil in a stir-fry pan and heat then add the onions and garlic, cook until the onions are clear.  Add your greens and other ingredients and cook covered until the green are tender to your liking.  At least 20 minutes.
  Happy Trail to you until we meet again.  Also email me at madjon51@aol.com if you have any questions or have any recipes you'd like me to try.  Bon'a Y'all.