From Life & Style magazine Image Source3 eggs, beaten
3/4 cup sugar
1/8 teaspoon salt
6 tablespoons flour
3 tablespoons butter, melted
1 teaspoon vanilla
1 cup corn syrup (light or dark)
1 cup coarsely chopped pecans
1 pie shell, baked and cooled
Preheat the oven to 375°F.
Combine the sugar, flour, salt, eggs, and butter in a bowl. Whisk ingredients until light in color.
Add corn syrup, vanilla, and chopped pecans. Stir with a rubber spatula until combined.
Pour into a baked and cooled pie crust and bake in oven for 30 minutes.
The Hippy Gourmet Television series began in October of 2001, starting as a public cable program in the San Francisco Bay area. Each episode typically features 1-3 recipes, with other segments featuring non-profit organizations that make a difference in building a better world, and a focus on nature, as the Hippy Gourmet often cooks outdoors. The show is based primarily in the kitchen and garden of The Hippy Gourmet’s host, Bruce Brennan, who is an original Hippie and one time chef to rock-and-roll and movie stars. “Hard to believe that we re gearing up for our third season already, seems like the past two years have flown by,” says Mr. Brennan, commenting on the prolific volume of recipes and shows being created for the series. He continues, “I know we’re onto something really big here, because our website is buzzing all the time with people requesting recipes and wanting to buy our episodes.”
The Hippy Gourmet has received press and media coverage from around the world, taking their production crew on the road and filming episodes from the Amazon rain forest of Brazil, Caribbean Islands such as Dominica and Trinidad and has a season of shows planned for additional travel around the U.S., Canada and abroad.
The producers of The Hippy Gourmet are in discussion with broadcasters and distributors to take the show nationally starting this fall. Also in the works is a compendium cookbook: “The Hippy Gourmet Cookbook and Guide to the Universe.”
Justin Timberlake’s Pecan Pie
