Southern Pecan Pie

Southern Pecan Pie

Pecan Pie has to be one of the easiest pies to make. There isn’t a whole lot to it. You dump the ingredients in a bowl, stir it all together and bake it. If you want to make it easier, get a frozen pie shell. But I give you the recipe for my buttery crust. This pie is so easy and yet so delicious. Put this on your Thanksgiving table this year for all those oohs and aahs!

 Southern Pecan Pie

1 cup light corn syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1-1/2 cups (about 6 ounces) pecans 

In a medium bowl, combine the corn syrup, eggs, sugar, butter and vanilla. Mix until well combined.  Add the pecans. Mix well.

Pour into the unbaked pie crust.

Bake on center rack of the 350 degree preheated oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

NOTE:  Pie is done when you tap on the center surface of pie lightly  it should spring back when done.  Top with whipped cream or ice cream.

Keep in mind, you can use a frozen pie crust for this pie. Just thaw before baking.

 Buttery Homemade Pie Crust

1 cup all-purpose flour
1/8 teaspoon salt
5 tablespoons frozen butter
3 to 4 tablespoons ice cold water 

Preheat oven to 350 degrees.  

To make the pie crust, whisk together the 1 cup of flour and salt in a medium bowl.  Cut the cold butter into small cubes and add to the flour. If I know I am making a pie, I put my butter in the freezer a few hours before. You want the butter to stay cold so try not to handle it any more than necessary.

Use a pastry blender, fork or 2 knives to cut the butter into the flour until it resembles small crumbs. Add just enough ice cold water to get the dough to form a ball.

Place on a floured surface.  Rub some flour on your rolling pin to keep the dough from sticking. Roll the dough out to where it is about 1-inch larger than a 9-inch pie plate.

Turn your pie plate upside down on the rolled out dough to check it.  Carefully roll the dough up onto your rolling pin.  Transfer the dough to your pie plate and unroll it.  You can trim the edges or you can do like I do and fold the edges up under the dough so that it doesn't stick out past the lip of the pie plate.  Dip a fork in some flour and press the tines of the fork into the dough going all around the pie. You'll need to dip your fork in the flour fairly often.   Your crust is ready for your filling.

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White Chocolate Blueberry Bread Pudding

 White Chocolate Blueberry Bread Pudding

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If I see bread pudding on a menu, I order it.  Not sure why I will

pass up chocolate cake, or pastries, or pie, but I will.  There’s just

something so comforting about a slab of warm bread pudding

with a creamy vanilla sauce or rum sauce or even without sauce.

 This is my favorite of all the bread puddings I make.  You will love

this one!  

 

White Chocolate Blueberry Bread Pudding

4 large eggs or (6 medium eggs)

4 cups heavy whipping cream

2 cups sugar

3 teaspoons vanilla extract

2 cups fresh blueberries

1 small package of white chocolate baking chips, 12 oz. size

8 large croissants or a  loaf of Brioche, Challah, or any sweet bread

 

White Chocolate Sauce:

1 package white chocolate baking chips, 12 oz. size

1 cup heavy whipping cream

 Preheat oven to 325 degrees. Spray your baking dish with non-stick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

If using Croissants, tear each one into pieces to cover the bottom of dish.  If using bread, cut the brioche loaf into 1-inch pieces and place in a 9 x 13 baking dish. Drizzle with melted butter. Toss in white chocolate chips with the bread cubes. 

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, combine cream, sugar, and vanilla and bring to a boil over medium heat until sugar is dissolved. 

 

 

 

 

 

 

 

 

 

Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring constantly. Do not whisk or custard will have too much foam on the surface. Strain custard over bread and white chocolate. Let stand for 10 minutes to allow custard to soak into bread. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

Serve warm.

 

      

 

 

 

 

 

 

 

 

 

 

 

    

     Liquor it up with my AMARETTO CREAM SAUCE

 

1 tablespoon cornstarch

1/4 cup Amaretto liqueur

1 1/2 cups heavy cream

1/4 cup granulated sugar

 

In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.

 

In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve warm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No time to make a sauce?  Serve plain with whipped cream! 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:   If using frozen blueberries, use without thawing to avoid discoloring the batter.

 

 

 

 

 

 

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Egg and Cheese Burritos

Egg and Cheese Burritos 

 

 

 

 

 

 

 

 

 

 

 

 

 

For those times when your family needs breakfast on the run, prepare these hand-held scrambled eggs and cheese burritos.  You can add diced ham, bacon, veggies, or whatever you want.  But I like to keep quick and simple.

Egg and Cheese Burritos

3 eggs 

1 tablespoon butter 

4 flour tortillas (8-inch) 

Slices of American cheese

 

Lay out Tortillas on a plate and heat in the microwave for a few seconds, just until warm.

 

 

 

 

 

 

 

 

 

 

 

 

Whisk eggs until blended.   If you are adding other ingredients, now is the time to add them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt butter in small nonstick skillet on medium heat. Add egg mixture and using a spatula, continue to turn and stir until eggs are firm. 

 

 

 

 

 

 

 

 

 

 

 

 

Lay two slices of cheese on top of the warm tortilla.  Then spoon the scrambled eggs on top of the cheese. 

 

 

 

 

 

 

 

 

 

 

 

 

Lay another 2 slices of cheese on top of the eggs.   

 

 

 

 

 

 

 

 

 

 

 

 

 

Fold your burrito but turning up the bottom first and then fold over each side.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Flip the burrito over and the melting cheese will hold it together.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can add diced ham, bacon, veggies, or whatever you want. Just add less eggs so you can fit it all in.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

♥ Cherry-Topped Brownie Dessert Squares

Cherry-Topped Brownie Dessert Squares

Brownies:
1 box (1 lb 2.3 oz) fudge brownie mix
2/3 cup oil
1/4 cup water ...
2 eggs

Filling
2 packages (8 oz each) cream cheese, softened
1 container (1 lb) vanilla ready-to-spread frosting
1 teaspoon almond extract

Topping
1 can (21 oz) cherry pie filling, chilled

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening. In large bowl, stir brownie ingredients until well blended with spoon. Spread in pan.

Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 30 minutes. In large bowl, beat filling ingredients until smooth. Spread over cooled brownies. Cover; refrigerate at least 2 hours or until set. To serve, spoon pie filling over top. Cut into squares.

http://www.pillsbury.com/recipes/cherry-topped-brownie-dessert-squares/c8249f5d-9e88-4d16-9f39-831e1ee7f763