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#11
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Is there enough left to share? Polly (also with a wistful look)
"dealer83" Polly and all, my husband was asking me what I was doing when I was typing out my recipe. When I told him, he got this wistful look on his face, so I knew a pie was in the making. I went out to the kitchen and made one right then and there. We are lucky enough to get a big box of pecans every year from our daughter, who lives in the south. So...pecan pie was tonights dessert and I'm in a sugar comatose state. A pin would make me pop. It was luscious, firm, not runny, crunchy toasted pecans on top....now, aren't you all just ready to make one? Donna |
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#12
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Yes, I do, Donna!! What a good wife to do that for your husband.
Going to make Brownie sundaes here! amy in SoCal |
#13
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That's funny! Last night I ate the last- very large- piece of pecan pie
that I had made a few days ago. Yeppers, I ate the whole pie all by myself- and every single piece was knee deep in whipped cream, too! Starting tomorrow I'm on a strict diet. LOL I foresee a LOT of salads in my future for the next month or so..... And no more pie crust for The HairyButt Gang, either. Leslie & The Furbabies in MO. "dealer83" wrote in message ... Polly and all, my husband was asking me what I was doing when I was typing out my recipe. When I told him, he got this wistful look on his face, so I knew a pie was in the making. I went out to the kitchen and made one right then and there. We are lucky enough to get a big box of pecans every year from our daughter, who lives in the south. So...pecan pie was tonights dessert and I'm in a sugar comatose state. A pin would make me pop. It was luscious, firm, not runny, crunchy toasted pecans on top....now, aren't you all just ready to make one? Donna |
#14
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Polly and all....there's 5 pieces left, first come first served but,
wear your snuggies and bring your snowshoes. About all there is to do in this frozen north is eat in the winter time. I do believe that's why hot dishes and pie are taken so seriously here! lol Donna |
#15
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dealer83 wrote:
Polly and all....there's 5 pieces left, first come first served but, wear your snuggies and bring your snowshoes. About all there is to do in this frozen north is eat in the winter time. I do believe that's why hot dishes and pie are taken so seriously here! lol Donna Well I'm not waiting for my mom to make her pie. I'm heading to the store to get my own pecans. We do not have snow or even rain, but our low temps have been lower than 35 for over 10 days now. Thanks for the recipes everyone! -- Mary O'Neill Customer Service Rep Medical Data Services nonformulary.com nohealthinsurance.net |
#16
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In message
, dealer83 writes Polly and all....there's 5 pieces left, first come first served but, wear your snuggies and bring your snowshoes. About all there is to do in this frozen north is eat in the winter time. I do believe that's why hot dishes and pie are taken so seriously here! lol Donna I will nip over. I have never tasted pecan pie and it was my 75th birthday yesterday. Hugs Shirley -- Shirley Shone www.allcrafts.org.uk |
#17
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![]() Have to tell about one of my first pecan pies. Grandparents lived in Arkansas and mailed us a box of pecans every year. I even used Grandmothers recipe. Pie looked lucious! Cut into it and the layers we pecans on top, then crust, then filling! Never figured out how I did that, and it has never happened again. We ate it anyway and it was delicious. AB On Tue, 11 Jan 2011 18:13:57 -0800 (PST), dealer83 wrote: Polly and all, my husband was asking me what I was doing when I was typing out my recipe. When I told him, he got this wistful look on his face, so I knew a pie was in the making. I went out to the kitchen and made one right then and there. We are lucky enough to get a big box of pecans every year from our daughter, who lives in the south. So...pecan pie was tonights dessert and I'm in a sugar comatose state. A pin would make me pop. It was luscious, firm, not runny, crunchy toasted pecans on top....now, aren't you all just ready to make one? Donna |
#18
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Most recipes seem to need Karo syrup. But since I live in a Karo-free
zone (Germany), I like this recipe. It has NEVER failed. 1 cup sugar (I sometimes use half and half brown and white) 2 beaten eggs 6 tablespoons butter 1/4 cup milk 1 cup pecans (I usually use about 1 1/2 cups) 1/2 cup raisins (definitely optional! But this is really good using dried cranberries or chopped candied ginger.) Melt the butter in the milk. Spread nuts and fruit in the unbaked pie shell (see below). Beat sugar and eggs into the milk mixture and pour over the nuts/fruit. Bake at 350 for 40-45 minutes. cool before serving. Pie crust: 6 tablespoons butter 1-2 tablespoons sugar (If you want to use this for e.g. a quiche, leave out the sugar and give it a pinch of salt instead.) 1 cup flour (Place a tablespoon of cornstarch in the bottom of the cup before measuring -makes a lighter pastry.) Cut these ingredients together (or use a food processor) until it resembles fine crumbs. Then add just enough cold water to hold it together. The dough shouldn't be sticky. The amount of water depends very much on humidity -sorry! But a spoonful is usually enough in my humid climate. Let the dough rest for half an hour before you roll it out. Roberta in D On Tue, 11 Jan 2011 11:33:07 -0700, Mary O'Neill wrote: My mom was given a bunch of pecans and she wants to make a pie. The only recipe I tried didn't turn out. We need a tried and true recipe if anyone has one. To stay on topic, I'm making my husband a quilt. It's the first one I've made him, but not the first time I've sewn for him ![]() quilt I've made in two years. Been ho hum about sewing over that time. I've only been mending. I feel good about this though and have bought even more fabric to add to my "To Do" list. |
#19
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I think I am the only one in the world that doesn't like
pecan pie. It might be the only pie I don't like. You guys are going to have to eat my share and yours! Taria "Roberta" Roberta@Home wrote in message ... Most recipes seem to need Karo syrup. But since I live in a Karo-free zone (Germany), I like this recipe. It has NEVER failed. 1 cup sugar (I sometimes use half and half brown and white) 2 beaten eggs 6 tablespoons butter 1/4 cup milk 1 cup pecans (I usually use about 1 1/2 cups) 1/2 cup raisins (definitely optional! But this is really good using dried cranberries or chopped candied ginger.) Melt the butter in the milk. Spread nuts and fruit in the unbaked pie shell (see below). Beat sugar and eggs into the milk mixture and pour over the nuts/fruit. Bake at 350 for 40-45 minutes. cool before serving. Pie crust: 6 tablespoons butter 1-2 tablespoons sugar (If you want to use this for e.g. a quiche, leave out the sugar and give it a pinch of salt instead.) 1 cup flour (Place a tablespoon of cornstarch in the bottom of the cup before measuring -makes a lighter pastry.) Cut these ingredients together (or use a food processor) until it resembles fine crumbs. Then add just enough cold water to hold it together. The dough shouldn't be sticky. The amount of water depends very much on humidity -sorry! But a spoonful is usually enough in my humid climate. Let the dough rest for half an hour before you roll it out. Roberta in D On Tue, 11 Jan 2011 11:33:07 -0700, Mary O'Neill wrote: My mom was given a bunch of pecans and she wants to make a pie. The only recipe I tried didn't turn out. We need a tried and true recipe if anyone has one. To stay on topic, I'm making my husband a quilt. It's the first one I've made him, but not the first time I've sewn for him ![]() quilt I've made in two years. Been ho hum about sewing over that time. I've only been mending. I feel good about this though and have bought even more fabric to add to my "To Do" list. |
#20
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Move over, you aren't alone. I can't EAT Pecans or Walnuts.
Butterfly (off for another Dr visit) "Taria" wrote in message ... I think I am the only one in the world that doesn't like pecan pie. It might be the only pie I don't like. You guys are going to have to eat my share and yours! Taria "Roberta" Roberta@Home wrote in message ... Most recipes seem to need Karo syrup. But since I live in a Karo-free zone (Germany), I like this recipe. It has NEVER failed. 1 cup sugar (I sometimes use half and half brown and white) 2 beaten eggs 6 tablespoons butter 1/4 cup milk 1 cup pecans (I usually use about 1 1/2 cups) 1/2 cup raisins (definitely optional! But this is really good using dried cranberries or chopped candied ginger.) Melt the butter in the milk. Spread nuts and fruit in the unbaked pie shell (see below). Beat sugar and eggs into the milk mixture and pour over the nuts/fruit. Bake at 350 for 40-45 minutes. cool before serving. Pie crust: 6 tablespoons butter 1-2 tablespoons sugar (If you want to use this for e.g. a quiche, leave out the sugar and give it a pinch of salt instead.) 1 cup flour (Place a tablespoon of cornstarch in the bottom of the cup before measuring -makes a lighter pastry.) Cut these ingredients together (or use a food processor) until it resembles fine crumbs. Then add just enough cold water to hold it together. The dough shouldn't be sticky. The amount of water depends very much on humidity -sorry! But a spoonful is usually enough in my humid climate. Let the dough rest for half an hour before you roll it out. Roberta in D On Tue, 11 Jan 2011 11:33:07 -0700, Mary O'Neill wrote: My mom was given a bunch of pecans and she wants to make a pie. The only recipe I tried didn't turn out. We need a tried and true recipe if anyone has one. To stay on topic, I'm making my husband a quilt. It's the first one I've made him, but not the first time I've sewn for him ![]() quilt I've made in two years. Been ho hum about sewing over that time. I've only been mending. I feel good about this though and have bought even more fabric to add to my "To Do" list. |
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