Georgiapecanpie Recipes
GEORGIA SPICED PEACHES
This is an old, old recipe from relatives in Georgia.
Provided by Donna
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 100
Number Of Ingredients 6
Steps:
- Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.
- Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
- Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
- In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 36 g, Fiber 0.1 g, Sodium 3.5 mg, Sugar 35.7 g
GEORGIA PECAN BREAD
Make and share this Georgia Pecan Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350°.
- Butter an 8-inch loaf pan; dust the pan with fine, dry breadcrumbs; tap to shake out excess crumbs over a piece of paper; set aside.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
- In a big bowl, beat the egg to mix; mix in the buttermilk, butter, and the sugar.
- Add in the dry ingredients; stir or beat only to mix; stir in the nuts.
- Turn mixture into prepared pan; smooth the top.
- Bake 1 hour and 5-10 minutes.
- Cover with a rack and turn the pan and rack over, remove from the pan and then very carefully turn the loaf right side up to cool.
- Wrap the cooled loaf and refrigerate overnight; if you slice it immediately, as soon as it has cooled, use a serrated knife.
GEORGIA PEACH PIE
My mom's summer dessert! So easy and fast to make. A vanilla meringue base with pecans is topped with sliced peaches and whipped cream. Make it early in the day; the longer the peaches sit on the crust the better!!!
Provided by GOMOMMYGO
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
- Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
- When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 37.1 g, Cholesterol 11.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 115.3 mg, Sugar 31.9 g
GEORGIA PECAN PIE
This is a rich, but very yummy pie! A former roommate of mine from Georgia told me this was her mother's pecan pie recipe. She gave it to me in 1956. I have been using it ever since.
Provided by Joje in Oklahoma Ci
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients and pour into unbaked pie shell.
- Bake until filling is set, pecans look toasted, and pie crust is nicely browned.
- Serve pie either cold or slightly warm.
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- Khinkali. Wikipedia. The ubiquitous fist-sized Georgian dumpling is a soft and pillowy snack cooked fresh to order in just about all parts of the country.
- Khachapuri. Holly Cole. Nothing says home in Georgia quite like the beloved khachapuri. Coming in a variety of shapes and forms, from boat-shaped loaded up with cheese and eggs, to simply stuffed with cheese.
- Traditional Bread - Puri. georgianrecipes.net. The typical Georgian fresh flat bread features at most meals, with most villages and cities home to basement bakeries where the freshly baked bread can be picked up fresh from the oven.
- Georgian Pickles. Carrie Kellenberger/Flickr. Pickles are a Georgian favourite and can include a variety of vegetables like cucumber, courgette, garlic and leeks, but the most unusual are the pickled flowers of Jonjoli (on the left in the above photo), which are an acquired taste and add an unusual texture.
- Sulguni - Georgian Cheese. Holly Cole. Cheese is almost always a feature on the traditional Georgian table. Sulguni (pictured above left) is one of the most popular and versatile – a mild, semi-soft and salty cheese ready for eating or to be baked with, and the household staple that you will see time and time again.
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- Pkhali - Vegetetarian appetiser of walnut paste and vegetables. Carlos Rivera/Flickr. This cold vegetarian dish is a popular appetiser. Usually served in small rounds or patties, they are a mélange of spice-rich walnut paste, fresh herbs and vinegar added to vegetables, fried or boiled, usually topped off with pomegranate seeds.
- Georgian Salad. Salad in Georgia usually means one thing, a combination of the freshest tomatoes and cucumber dressed with plenty of freshly chopped herbs and an additional walnut dressing if desired.
- Mtsvadi - Grilled Skewered Meat. Georgianrecipes.net. Skewered meat, which can be veal, lamb or pork depending on the region, is grilled over wood and finished off with thinly sliced onions and pomegranate juice fusing mild acidity and extra bite into the succulent meat and juices.
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From theworldwasherefirst.com
Reviews 2Published 2020-06-03Estimated Reading Time 10 mins
PECAN PIE | RICARDO
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Georgian cuisine (Georgian: ქართული სამზარეულო, romanized: kartuli samzareulo) is a traditional cuisine of Georgia.Georgian cuisine has similarities with Caucasus cuisine. Every region of Georgia has its own distinct style of …
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Place the eggs in a small saucepan and cover with water. Bring to a boil. Cover the pan and remove from the heat. Let stand for 18 minutes. Rinse the eggs to cool, then peel and dice. Place in a large serving bowl. White the eggs are cooking, place the pecans in a dry skillet over medium-low to medium heat.
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From dinnerthendessert.com
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