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Dallas Whitmoyer
Mama Tong is a Chinese herbal soup company specializing in soups and broths for new mamas and everyone committed to nourishing delicious food! The inspiration for the company came from the ritual foods prepared for post-natal recovery known as "zuo yuezi." Soups are a staple of the zuo yuezi diet and traditionally prepared by your mama. While the soups are purposefully prepared for childbirth recovery and breastfeeding support, they are also very tasty and appropriate for everyone mindful about what they put in their body.
We are excited to be part of the Good Eggs Community and network for Bay Area distribution. Good Eggs is like having farmers market goods available to you through an online shopping format. There are many other goods you can put in your basket, too. We encourage you to find something special to go with our soups! goodeggs.com/mamatong
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"@context":"http:\/\/schema.org","@type":"Recipe","name":"Mama's Pecan Pies","author":"@type":"Person","name":"Bakerella","datePublished":"2021-08-06","recipeYield":3,"image":["https:\/\/www.bakerella.com\/site\/wp-content\/uploads\/2016\/11\/4186541038_58ea1bcf7c_o-320x320.jpg","https:\/\/www.bakerella.com\/site\/wp-content\/uploads\/2016\/11\/4186541038_58ea1bcf7c_o-320x240.jpg","https:\/\/www.bakerella.com\/site\/wp-content\/uploads\/2016\/11\/4186541038_58ea1bcf7c_o-480x270.jpg","https:\/\/www.bakerella.com\/site\/wp-content\/uploads\/2016\/11\/4186541038_58ea1bcf7c_o.jpg"],"prepTime":"PT30M","cookTime":"PT45M","performTime":"PT45M","totalTime":"PT1H15M","recipeIngredient":["16 oz. pecans (Stone Mountain Pecan Company)","2 sticks margarine (Parkay)","16 oz. package light brown sugar (Domino or Dixie Crystals)","1 heaping tablespoon (serving tablespoon, not measuring spoon) self-rising flour (White Lily)","16 oz. bottle light corn syrup (Karo)","1 tablespoon (serving tablespoon, not measuring spoon) imitation vanilla","6 eggs","3 regular size (not deep dish) frozen pie crusts (Pet-Ritz)"],"recipeInstructions":["@type":"HowToStep","text":"Melt margarine in the microwave for about 2 minutes or until melted and set aside.","position":1,"name":"Melt margarine in the microwave for about 2...","url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/#mv_create_194_1","@type":"HowToStep","text":"Prepare your pecans. Remove any unwanted brown pieces from the pecan crevices and shake out pecan crumbs in a colander.","position":2,"name":"Prepare your pecans. Remove any unwanted brown pieces...","url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/#mv_create_194_2","@type":"HowToStep","text":"Place brown sugar in a large bowl. Work out any lumps with the back of a spoon. If the brown sugar is too hard, you can loosen it up in the microwave. Heat it for a few seconds and it will be fine.","position":3,"name":"Place brown sugar in a large bowl. Work...","url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/#mv_create_194_3","@type":"HowToStep","text":"Add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.","position":4,"name":"Add a heaping serving tablespoon of self-rising flour...","url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/#mv_create_194_4","@type":"HowToStep","text":"Add a bottle of light corn syrup. Then add 1 serving tablespoon of vanilla and stir until thoroughly combined.","position":5,"name":"Add a bottle of light corn syrup. Then...","url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/#mv_create_194_5","@type":"HowToStep","text":"Add melted margarine. Fold carefully into the mixture so it doesn't splatter. Fold until the margarine is thoroughly worked in and disappears.","position":6,"name":"Add melted margarine. Fold carefully into the mixture...","url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/#mv_create_194_6","@type":"HowToStep","text":"In a separate bowl, crack open six eggs. Remove the \"roosters\" and loosely beat the eggs with your spoon. Fold the eggs into the pie mixture until they disappear.","position":7,"name":"In a separate bowl, crack open six eggs....","url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/#mv_create_194_7","@type":"HowToStep","text":"Add pecans and stir until completely coated.","position":8,"name":"Add pecans and stir until completely coated.","url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/#mv_create_194_8","@type":"HowToStep","text":"Remove three pie shells from the freezer at this point and check for cracks. If you do have a crack, thaw and knead the crack together and refreeze.","position":9,"name":"Remove three pie shells from the freezer at...","url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/#mv_create_194_9","@type":"HowToStep","text":"Pour the mixture evenly into the three shells. You'll probably have a little bit leftover in the bowl. Tap tops with a spoon to check consistency and make sure there is the same amount in each pie. Redistribute pecans if necessary to make equal.","position":10,"name":"Pour the mixture evenly into the three shells....","url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/#mv_create_194_10","@type":"HowToStep","text":"Bake for 45 minutes to an hour at 350 degrees Fahrenheit. Cook pies until they swell and then fall. At that point they are done.","position":11,"name":"Bake for 45 minutes to an hour at...","url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/#mv_create_194_11","@type":"HowToStep","text":"Remove and cool for about three hours. Store on the counter or in the refrigerator depending on how you like your pie.","position":12,"name":"Remove and cool for about three hours. Store...","url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/#mv_create_194_12"],"url":"https:\/\/www.bakerella.com\/mamas-pecan-pies\/"PrintYield: 3 9-inch pies or about 33 mini piesMama's Pecan PiesPrep Time30 minutes Cook Time45 minutes Total Time1 hour 15 minutes Ingredients
- 16 oz. pecans (Stone Mountain Pecan Company)
- 2 sticks margarine (Parkay)
- 16 oz. package light brown sugar (Domino or Dixie Crystals)
- 1 heaping tablespoon (serving tablespoon, not measuring spoon) self-rising flour (White Lily)
- 16 oz. bottle light corn syrup (Karo)
- 1 tablespoon (serving tablespoon, not measuring spoon) imitation vanilla
- 6 eggs
- 3 regular size (not deep dish) frozen pie crusts (Pet-Ritz)
- Melt margarine in the microwave for about 2 minutes or until melted and set aside.Prepare your pecans. Remove any unwanted brown pieces from the pecan crevices and shake out pecan crumbs in a colander.Place brown sugar in a large bowl. Work out any lumps with the back of a spoon. If the brown sugar is too hard, you can loosen it up in the microwave. Heat it for a few seconds and it will be fine.Add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.Add a bottle of light corn syrup. Then add 1 serving tablespoon of vanilla and stir until thoroughly combined.Add melted margarine. Fold carefully into the mixture so it doesn't splatter. Fold until the margarine is thoroughly worked in and disappears.In a separate bowl, crack open six eggs. Remove the "roosters" and loosely beat the eggs with your spoon. Fold the eggs into the pie mixture until they disappear.Add pecans and stir until completely coated.Remove three pie shells from the freezer at this point and check for cracks. If you do have a crack, thaw and knead the crack together and refreeze.Pour the mixture evenly into the three shells. You'll probably have a little bit leftover in the bowl. Tap tops with a spoon to check consistency and make sure there is the same amount in each pie. Redistribute pecans if necessary to make equal.Bake for 45 minutes to an hour at 350 degrees Fahrenheit. Cook pies until they swell and then fall. At that point they are done.Remove and cool for about three hours. Store on the counter or in the refrigerator depending on how you like your pie.
This is my parents go to spot and every time we visit we make a stop with them! Their bruschetta is to die for, so garlicky and delicious! Also, you should start with the mamas sangria as well, refreshing with a punch...
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