Abby's Famous Pecan Pie

1 cup light corn syrup
1 cup dark brown sugar
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
3 eggs, slightly beaten
1 (9-inch) unbaked pie crust
1 heaping cup pecan halves

Heat oven to 350.

Combine corn syrup, sugar, butter, salt and vanilla. Add eggs. Pour filling into unbaked pie shell. Sprinkle with pecan halves.

Bake 45-50 minutes or until center is set. If crust or pie appears to be getting too brown, tent with foil (begin testing the pie with a toothpick after 45 minutes).


Grilled Nectarines & Pound Cake

1/2 cup Orange juice ( the real stuff)
1/4 cup Balsamic vinegar
1/4 cup Sugar
1 tsp. Orange zest
4 Nectarines
4 Purple Plums
4 (1 in.) slices of pound cake
Sweetened whipping cream

Combine the orange juice, balsamic vinegar, sugar and zest in a small saucepan. Boil over high heat, stirring to dissolve the sugar. Reduce heat and simmer for 5 mins. Set aside to cool while grilling the fruit and pound cake.

Halve the nectarines and plums, remove pits, grill cut side down until browned and slightly soft.10 to 12 mins. During the last few mins. add the slices of pound cake to warm. Then remove everything to a platter.

Serve grilled fruit with pound cake; drizzle with balsamic sauce and top with whipped cream, or vanilla ice cream.



Crab Rice Cakes

1 cup Chicken broth
1 cup Minute Rice, uncooked
2 eggs
2 cans (6 oz. each) Crabmeat, drained and flaked
¼ cup Kraft 100% Grated Parmesan Cheese
¼ cup (½ stick) Butter or Margarine
Salt & Pepper to taste

Bring chicken broth to a boil in a small saucepan. Stir in rice; cover and remove from heat; let stand covered for 5 mins. Fluff with a fork. Beat eggs lightly in a medium bowl.

Add rice, crabmeat, and cheese; mix well. Shape into 8 patties equally. Let stand 5 mins.

Melt butter in a large skillet on med. Heat. Add patties. Cook for 5 minutes on each side or until golden brown.