More Southern pecans pecan pots 3I was very pleased to be lent an old cookery book recently. Old cookery books are just the best – social history seen from the kitchen!  This guy was captain of a freight ship and sailed into New Orleans in the early 70s and picked up a Cajun Cookery book for his wife ! They divorced years ago – not because of the book I have to add. Recently he was having a clearance of his loft and happened to mention this book to me.

It is called ‘Louisiana Lagniappe’ and is a collection of Cajun recipes put together by one. Mercedes Vedrine in the early 70s. However the recipes themselves are even older as she had been publishing local recipes since the early 60s. This is in fact a compendium ! It is illustrated by J.A Allen with homely drawings ! I’ve just made some Petites tourtes de Pecan’ for the old seafarer – but I haven’t done with the book yet – it is a total joy! ( or maybe I am a sad person!)  Here is the recipe


( or ‘ Little Louisianan Pecan pots’)


1 mini muffin tin

hand or machine mixer


Set oven temperature 325 degrees F/165 degrees C/Gas mark 3

Ingredients for pastry

1 package cream cheese ( 3 oz)

4 oz. butter ( it was ‘oleomargarine’ in the original recipe!)

5 oz. 142 gm (1 cup) plain flour.

  • Cream butter, cream cheese until well blended. Add sifted flour and salt and mix well.
  • Chill in the fridge for an hour.

Ingredients for Pecan filling

1 cup/ 240 gm  ground nut meats ( I love the terminology here! – just grind up the nuts!)

1 cup/198 gm. brown sugar

2 eggs

2 tbsp vanilla

  • Cream butter and sugar together.
  • If using an electric mixer – scrape down the mix from the side of the bowl before adding beaten eggs/ ground nuts and vanilla.
  • Mix together well.

The mix will produce 30 small ‘tourtes’


  1. Take the cooled dough out of the fridge. You will find it is very light and easy to handle. You have enough dough to make 30 little ‘ tourtes. Begin by dividing the dough into two – then into three. Alternatively non mathematical method is to take a small ball of dough about 2cm across. First roll it – then gently spread it in your palm so it makes a little pattie. Then push it into the mini-muffin tin and work it gently to bring it up the sides. You should have a thin shell, lining each part of the tin.
  2. Using a teaspoon, fill each shell with pecan filling ( give it a good stir round before you begin each time). Each shell should be approx 3/4 full.
  3. Bake at 350 F degrees/180 degrees C( 170 fan-oven) Gas mark 4. for 25 minutes.
  4. Cool in tins for five minutes before lifting. Yield – 30 small pots!

Recipe is courtesy of Mrs. Marvin Young Jr.

4 thoughts on “More Southern pecans

    • That is most perceptive. Southerners have legendary hospitality and there is nothing like being alongside people in their own kitchens to find out how they really cook. I’ve been blessed to have this opportunity many times.

Leave a Reply