Thursday, September 17, 2015

Pie-O-Neer Pecan Oat Pie

This recipe comes from the novel, Pie Town, by Lynn Hinton (Morrow, 2011).

1/4 cup butter
1/4 sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
1/2 cup light Karo syrup
1/2 cup dark Karo syrup
3 eggs
3/4 cup old-fashioned rolled oats
1 cup toasted pecan pieces
Pie shell

Cream together butter and sugar. Add cinnamon, cloves, and salt. Stir in syrups. Add eggs, one at a time, stirring after each addition until blended. Stir in rolled oats.

Cover bottom of uncooked pie shell with pecan pieces, reserving some to sprinkle on the top. Pour mixture into pie shell, sprinkle the rest of the pecan pieces on the top, and bake at 350 F. about an hour, until a knife inserted in the center of the pie comes out clean.

Lynn Hinton's note: [Recipe comes] from Kathy Knapp, Owner of Pie-O-Neer Cafe, Pie Town, New Mexico.

Wednesday, September 16, 2015

Barb's Biscochitos

This recipe comes from the novel, Pie Town, by Lynne Hinton (Morrow, 2011).

3 cups sugar
2 cups shortening* 
4 eggs
dash of salt
2 tsp. baking soda
4 tsp. cream of tartar
5 1/2 cups flour
1 tbl. anise seed
cinnamon and sugar mixture

Mix first four ingredients together until blended. Sift baking soda and cream of tartar with the flour, and stir into sugar mixture. Mix in the anise seed. 

Shape dough into balls and roll in a mixture of cinnamon and sugar. 

Bake on greased cookie sheets at 350 F. for 12 to 16 minutes, depending on the size of the cookies. Be sure to take these cookies out of the oven before they are brown. They get crunchy when cooled, so if you like them soft, eat some a couple of minutes after they come out of the oven. 

Lynn Hinton's note: [Recipe comes] from Barb Hively, owner of Cravin' Cookies and More Bakery, Albuquerque, New Mexico.

*My note: Lard is traditionally used in New Mexico for these cookies.

Tuesday, September 15, 2015


This recipe comes from the novel, Pie Town, by Lynne Hinton (Morrow, 2011).

2-pound pork loin
1 vegetable bouillon cube
l large onion, diced
1 cup water
4 cans (4 oz. each) green chiles, diced
1 can (16 oz.) stewed tomatoes with juice
2 cans hominy (32 oz. each), drained
1 tsp. garlic powder
salt and pepper to taste

Boil the pork loin until tender and then cut into small cubes. Set aside. 

In another pan, dissolve bouillon in boiling water. Add onion, chile, tomatoes, hominy, garlic powder, salt and pepper, then pork. Simmer covered for three hours. Serves 10.