PECAN PIE
This American classic has been popular since it first appeared in The Fannie Farmer Cookbook.
Serves 8Ingredients
• 1/2 recipe basic crust
• 2 tbsp. all-purpose flour
• 1 cup light brown sugar
• 3 large eggs • 1 cup corn syrup
• 2 tbsp. unsalted butter, melted and cooled
• 2 tsp. vanilla extract• pinch of salt
• 2 cups pecan halves and piecesDirectionsPreheat the oven to 425°F (220°C). Roll out the pastry dough and line a 9-in. (23-cm.) pie plate. Crimp the edge decoratively. Chill in the refrigerator while making the filling.Combine the flour and sugar in a large bowl. Whisk in the eggs, corn syrup, butter, vanilla, and salt. Mix in 1 cup of the pecans.Remove the crust from the refrigerator and pour in the filling. Arrange or sprinkle the remaining pecans on top. Bake for 10 minutes. Lower the temperature to 325°F (160°C) and bake for another 45 minutes or until set.Transfer to a wire rack and cool for an hour.
Saturday, March 7, 2009
Molly's Oatmeal cookies
They are so addictive....I like to hide them from the family, eat them for breakfast, sneak just one (dozen!?) more....you get the picture! Molly in GA
Cream together:
1 C. granulated sugar
1 C. brown sugar
1 C. vegetable oil
2 eggs
1 TBSP vanilla
Add the following ingredients to the creamed mixture:
2 C. all purpose flour
1 tsp salt
1 tsp baking soda
2 cups oats (old fashioned works best)
1/2 cylinder of raisins (can substitute choc. chips if desired, but I always use raisins)
Spoon onto lightly greased or parchment covered cookie sheet. Bake in a preheated 375F oven. Depending on the size of your scoop, the average size cookie needs to bake for about 7 to 9 minutes. Remove from oven when edges are slightly brown and the middle of the cookie does not look quite done. When to remove it from the oven will be the deciding factor on having a good or bad cookie. Enjoy!
Note: if you don't have brown sugar you can make it with 1 c. of granulate sugar and 2 tbsp of molassas.
Note: The following cobinations are delicous!
crasin & pecan
white chocolate & pecan
raisin
chocolate chip (boys like this with no nuts)
Cream together:
1 C. granulated sugar
1 C. brown sugar
1 C. vegetable oil
2 eggs
1 TBSP vanilla
Add the following ingredients to the creamed mixture:
2 C. all purpose flour
1 tsp salt
1 tsp baking soda
2 cups oats (old fashioned works best)
1/2 cylinder of raisins (can substitute choc. chips if desired, but I always use raisins)
Spoon onto lightly greased or parchment covered cookie sheet. Bake in a preheated 375F oven. Depending on the size of your scoop, the average size cookie needs to bake for about 7 to 9 minutes. Remove from oven when edges are slightly brown and the middle of the cookie does not look quite done. When to remove it from the oven will be the deciding factor on having a good or bad cookie. Enjoy!
Note: if you don't have brown sugar you can make it with 1 c. of granulate sugar and 2 tbsp of molassas.
Note: The following cobinations are delicous!
crasin & pecan
white chocolate & pecan
raisin
chocolate chip (boys like this with no nuts)
Thursday, March 5, 2009
Cuban Beans and Rice
Cuban Beans and RiceServes 8
1 can of Black beans
1 large onion -- chopped
1 bell pepper -- chopped
6 cloves garlic -- crushed
1 (14 oz.) can diced tomatoes -- undrained
2 tablespoons olive oil
5 teaspoons cumin
2 teaspoons jalapeno chili pepper -- finely chopped (optional)
Mix all ingredients together in a crock pot. Cover and cook on high for 6 to 8 hours or until beans are tender and most of the liquid is absorbed. I used canned beans so you don't have to do this in the crockpot. If you want to use the crockpot you can use a pound of beans and the necessary water instead. I prefer the fast method. ; ) I also add sliced kielbasa sausage.
Per Serving: 327 Calories; 6g Fat (16.3% calories from fat); 17g Protein; 53g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.
SERVING SUGGESTIONS: Serve with rice and plenty of salad.That’s all you really need!
1 can of Black beans
1 large onion -- chopped
1 bell pepper -- chopped
6 cloves garlic -- crushed
1 (14 oz.) can diced tomatoes -- undrained
2 tablespoons olive oil
5 teaspoons cumin
2 teaspoons jalapeno chili pepper -- finely chopped (optional)
Mix all ingredients together in a crock pot. Cover and cook on high for 6 to 8 hours or until beans are tender and most of the liquid is absorbed. I used canned beans so you don't have to do this in the crockpot. If you want to use the crockpot you can use a pound of beans and the necessary water instead. I prefer the fast method. ; ) I also add sliced kielbasa sausage.
Per Serving: 327 Calories; 6g Fat (16.3% calories from fat); 17g Protein; 53g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.
SERVING SUGGESTIONS: Serve with rice and plenty of salad.That’s all you really need!
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