April 2016 Articles

• Spiritual Corner: Try the Lamb
• Lots of Lambs – NSIP helps lamb production
• Frazier Named to Lead NCBA
• Using young bulls in multi-sire pastures and cow-to-bull ratios—
• Flooded landscapes require special care
• Growing Weaned Calves
• Beef producers hear about new regulations at field day
• Protect Homes and Businesses from Termites after Flooding
• Farm Bureau calls on Congress to address Internet sales tax problem
• Farm Bureau Pleased by USDA Checkoff Decision for Cuba
• Farm Bureau calls for permanent rail maintenance tax credit
• Discard flooded fruits, vegetables, experts say
• AgCenter wheat, oat field day set for April 20 in Winnsboro
• Food scientist urges people to eat more raw food, less fried food, no burned foo
• Spring Fest 2016 scheduled for West Monroe
• Foresters hear updates on industry, state budget
• AgCenter releases home vegetable gardening guides
• Beef, forage field day set for April 26 in Homer
• Agritourism workshop set for May 10 in DeSoto Parish
• The Best Pecan Pie
• Just Rambling April 2016

(21 articles found)

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The Best Pecan Pie

The Best Pecan Pie (From the Cotton Country Collection) 1 Stick Butter 1 cup light Karo 1 cup sugar 3 large eggs, beaten 1/2 t lemon juice 1 t vanilla 1 dash salt 1 cup chopped pecans

Brown butter in saucepan until it is golden brown, do not burn; let cool. In separate bowl add ingredients in order listed; stir. Blend browned butter in well. Pour in a 8 or 9 inch unbaked pie shell and bake at 425 degrees for 10 minutes, then lower to 325 degrees for 40 minutes. My daughter Dana, tried this recipe and it was really The Best Pecan Pie.

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