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Ingredients

1 medium onion, chopped
1 stalk celery, chopped
1 (32 ounce) bottle barbecue sauce
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup water
1/4 cup rice vinegar with red pepper flakes
1/4 cup hot sauce
1 lemon, sliced
2 tablespoons liquid smoke, Hickory flavored

This recipe is taken from the book “the ultimate GULLAH cookbook”. The book is written to remember the folks from Coastal Carolina’s low country of southeastern USA.

Directions

1. Combine all ingredients in a heavy pot. Blend well.
2. Cook over medium heat for 30 minutes.
3. Taste and adjust seasoning or taste as desired. Cook for 10 more minutes. Do not boil and stir well.
4. Remove from heat and allow to cool.
5. Let sit in refrigerator overnight.
6. Bring to room temperature before using.

by Dale Matthews

Ingredients

1 1/2 cups pecans, chopped
1 1/2 cups brown sugar
3/4 cup all-purpose flour
1/2 cup butter, melted
3 eggs, beaten

Great quick and easy recipe from New Orleans, Louisiana “Cajun Cookin’ School”. Picked up the recipe at their store/kitchen/cafe on my way back from Katrina Hurricane Relief along the Gulf Coast of USA. Has been a great treat for friends with a sweet tooth. Actually my wife loves them too. I bake ’em, bag ’em 6 in a bag, and we eat ’em, whenever!

Directions

1. Mix all dry ingredients together in small bowl.
2. Add melted butter to beaten eggs and then add dry ingredients.
3. Refrigerate for 10 minutes.
4. Use metal mini-muffin pans and spray with a non-stick cooking spray for baking or with flour. You MUST use metal pans and non stick spray or muffins will stick in pans.
5. Use a tablespoon and spoon each muffin about 3/4 full into muffin pans. Use a second spoon to slide the mix cleanly off.
6. Preheat oven to 350 degrees and bake for 20 minutes.
7. Remove from oven and let rest 5 minutes. Gently tap pans upside down and muffins will fall out.