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with pecans in a decorative pattern. Bake for about 50 minutes, or until a knife inserted in the center comes out clean. .. Heidi’s Pumpkin Butter is made by Heidi Eastham of Flint Hill. It is available in pint jars from Laurel Mills Store, and Mountainside Market and Rare Finds in Washington. It may also be purchased from Mrs. Eastham by calling her at 675-3444. Chefs note: If using a 10-inch or deep dish pie shell, increase eggs to four, syrup to 3/4 cup, sugar to 3/4 cup, and add an additional one cup of either pumpkin butter or solid pack pumpkin. \ Pecan Gems Patrick O'Connell The Inn at Little Washington Washington One stick (4 oz.) unsalted butter, softened 12 oz. cream cheese, room temperature
1 cup flour 1/4 lb. brown sugar legg 1 T. butter, softened 11. vanilla 1 cup pecans (4 oz.), roughly chopped Preheat oven to 350 degrees. Beat butter and cream cheese together until thoroughly mixed and smooth. Add flour; continue mixing until incorporated. Dough will be soft. Shape dough into a ball, wrap in plastic and chill 30 minutes to make it easier to handle. Put 1 T. butter and brown sugar in bowl and mix until light. Add egg and mix well. Add vanilla and pecans and mix thoroughly. Place a small amount of dough into each section of muffin tin, forming a small well in the center of each. Add l/12th of pecan mixture into each well. Bake for approximately 12-15 minutes, or until lightly browned. Makes 12 gems. Hummingbird Cake Debbie Hartman High on the Hog Sperryville 3 cups all purpose flour 11. baking soda 1/21. salt 2 cups sugar 11. cinnamon 3 eggs, beaten 3/4 cup vegetable oil
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