Food for the Soul

6 Jun

Soul Food is a genre that covers a long history of African American cooking. Comfort food from the kitchens of these creative cooks will always be in style. Try the following recipe from Brown Sugar: soul food desserts from family and friends by Joyce White (641.86 W585b).

Spicy Molasses Pecan Pie

1 partially baked single 9-inch pie crust (cooled)

4 tablespoons unsalted butter

1 cup granulated sugar

3 large eggs

1/4 to 1/3 cup cup light molasses (not dark)

2 tablespoons lemon juice

1 teaspoon grated nutmeg or mace

½ teaspoon ground cloves

1 teaspoon vanilla extract

1/2 cup heavy cream or undiluted evaporated milk

1 generous cup pecan halves

Preheat oven to 350 degrees. Place butter in a small skillet or saucepan and heat over medium low heat until it melts, turns light brown, and gives off a nutty aroma, about 5 minutes. Remove the pan immediately from the heat and pour the butter into a large mixing bowl.

Add the sugar to the butter and mix well with a wooden spoon. Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses, lemon juice, nutmeg, cloves, and vanilla extract and mix until the filling is well blended. Add the heavy cream or milk and beat until smooth.

Pour the filling into the prepared pie shell. Spread the pecan halves on top of the pie. Place the pie on the middle shelf of the preheated oven and bake for 35 to 40 minutes or until the pie is golden brown and puffed, and a knife comes out clean when inserted into the center. Cool on a wire rack until the pie is set.

Other titles to try:

An African American cookbook (641.592 B155a)

The church ladies’ celestial suppers & sensible advice (641.592 M647)

Healthy soul food cooking (641.563 G142h)

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