I recently wrote about The Bean Palace Restaurant at War Eagle Mill in Rogers, Arkansas over at Deb Eats, my new restaurant review blog. I hope you will check it out. The mill is such a fun place, especially in the fall when the trees are at their absolutely gorgeousness.
One of the dishes that the Bean Palace Restaurant at War Eagle Mill is so famous for is their Pecan Cobbler. Oh my! I’ll just warn you up front, this is not a dish for the faint of heart or calories. It’s loaded. Do yourself a favor though make it for a good friend or neighbor who will be willing to share a small bowl bowl but who will absolutely forbid you to take a bite beyond that!
It’s just that good.
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| War Eagle Mill Pecan Cobbler |
War Eagle Mill Bean Palace Pecan Cobbler
2013-12-17 20:42:51
Cobbler
- 1/2 cups light corn syrup
- 2 1/2 cups granulated sugar
- 1/3 cup butter, melted
- 1 tablespoon vanilla extract
- 5 eggs, slightly beaten
- 3 cups pecans, coarsely chopped
Cobbler Crust
- 1 cup oat flour ( 1 cup regular oatmeal processed to a fine powder)
- 1 cup unbleached flour ( all-purpose flour will work)
- 1/2 cup butter
- 1/4 teaspoon salt
- 1/4-1/2 cup cold water
Instructions
- Pre-heat oven to 350º.
- Spray a 13 X 9 inch pan with cooking spray.
- In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.
- Pour 1/3 of this filling mixture into the bottom of the prepared pan. Add pecans to the remaining filling mixture and set aside while preparing crust.
- In medium sized bowl combine the two flours and salt. Cut cold butter into small pieces and add to flours. Combine butter into the flour using a fork or pastry cutter. Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together (I only used 1/4 cup water but the original recipe called for 1/2 cup).
- Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.
- Roll out dough into a 13 X 9 inch rectangle. Carefully pick up the rolled dough and place in the pan on top of the filling mixture.
- Pour the remaining filling mixture with the pecans onto the top of the dough.
- Bake for approximately 50 minutes or until the center begins to set. Remove from oven and let cool for about 20 minutes
Notes
- Serve warm or at room temperature. Oh…add a spoonful of your favorite vanilla ice cream to cut the sweetness (She laughed.)
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HI,
I shared my homemade ghee with a video and an article about the new therapeutic uses of probiotics!
Thanks for doing this!
I’ve just linked up my lasagna bake, number 27! Thanks 🙂