Perfect Pecan Pie

Pecan pie is our family's favorite pie, there perfect for any holiday, birthday, any occasion. Told you it was our favorite. I got this recipe many years ago and have never strayed, it is so good.

Ingredients:
Makes 3 pies
Goes perfectly with my homemade pie shell recipe, makes 3 http://onespecialway.blogspot.com/2011/12/perfect-pie-crust.html

2 sticks margarine or butter
16 oz. chopped pecans
1 lb. light brown sugar
1 heaping Tbs.self-rising flour (serving tablespoon, not measuring spoon)
16 oz. bottle light corn syrup
1 Tbs. imitation vanilla
6 eggs
3 regular size pie crusts

 Melt butter until melted and set aside. Chop pecans or if you prefer whole, that's fine, set aside.
 In a large bowl add brown sugar. Using a fork, whisk brown sugar around to break down any lumps. Next add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.

 Add whole bottle of Karo syrup.

Then add 1 serving tablespoon of vanilla and stir until thoroughly combined. Add melted butter. Slowly add into the mixture so it doesn’t splatter until mixed well.

 In a small bowl, crack open six eggs and beat with a fork, fold the eggs into the pie mixture until they disappear.

Add pecans and stir until completely coated. Pour the mixture evenly into the three shells.

Be sure there is the same amount in each pie. Using a spoon, redistribute pecans  to make equal in each pie. I forgot to get a picture before I put on oven so I took a quick one in the oven.

Bake for 45 minutes to an hour at 350. Cook pies until they swell and then fall. At that point they are done.
Remove and cool for about four hours. Pies can be stored on the counter or in the refrigerator.

Perfect Pie Crust

I was getting ready to bake and freeze some pecan pies for Christmas. I'm using a recipe that I have hung onto for 25 years since I was in home economics class in high school. Showing my age here, I know. It truly does make the perfect pie crust.

Ingredients:
makes (3) 9 inch shells

1-½ c. cold crisco
3 c. all-purpose flour
1 Egg
5 Tbs. ice cold water
1 Tbs. white vinegar
2 tsp. sugar
1 tsp. salt

 To make the crust:

Put flour into a large bowl and add Crisco. Using a pastry cutter,  cut the Crisco into the flour until it resembles a coarse meal.

 In a small bowl, beat an egg with a fork and then pour it into the flour/Crisco mixture.

 Add  cold water, vinegar, sugar and salt. Stir together gently until all of the ingredients are mixed well..

Dough should be slightly moist and well mixed.

Separate the dough into thirds. Form 3 equal sized balls of dough and place each dough into a  piece of platic wrap. Using a rolling pin, slightly flatten each ball of dough (about ½-1 inch thick) to make rolling easier later.

Place them in the freezer until you need them, make sure to thaw out 15 minutes prior to using from frozen state. Can be frozen for up to 4 months.
If you will be using it immediately, put in the freezer for about 15 to 20 minutes to chill.
Put the dough on  a floured surface , gently start rolling  the dough, starting at the center and working your way out. Continue rolling until it’s about ½ inch larger in diameter than your pie pan.

Using the rolling pin, carefully roll your crust over the roller and place on top of pie plate.

Gently press the dough against the bottom and sides of the pan. Cut excess dough off 1/2 inch around top of pie plate.

 Go around the pie pan pinching and tucking the dough to make a clean edge.

                                                               Happy Pie Making!!

Three Layer Caramel Cupcakes

 

1 1/2  c. all-purpose flour
1  tsp. baking powder
1/4  tsp.  salt
1  stick butter (room temperature)
1 ¼  c. packed light brown sugar
2  large eggs
1  teaspoon vanilla
3/4  c. buttermilk
Caramel Filling (recipe below)
Caramel Icing (recipe below)

Preheat oven to 325 degrees. Line muffin tins with papers.  (This is a must as cake it very light and fluffy.) Combine flour, baking powder and salt; set aside.

Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel.  Replace the cake piece. Spread the tops of cakes with Caramel Icing

Caramel Filling

1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup heavy cream, at room temperature

Melt the sugar over medium-high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted.  Remove from heat and let cool slightly. 

Caramel Icing

Caramel Filling
1 Tbsp milk
1/2 pound powdered sugar

Pour Caramel Filling not remaining after filling cupcakes in a large mixing bowl. Add milk and sugar and beat on medium speed until blended. Add more milk if too thick.
 Makes about 15 cupcakes.

                                                                             Enjoy!

 

Twice Baked Sweet Potatos

6  small sweet potatos

2  Tbs. all purpose flour 

2  Tbs. packed brown sugar

2  Tbs. softened butter

1/4 c. chopped pecans

2  Tbs. softened butter

2  Tbs. half and half

1  tsp. pumpkin pie spice

1/4 tsp. salt

 Preheat oven 350 degrees. Cut each potato in half lenghways and place on a cookie sheet lined with foil.  Bake 45 minutes  until softened. Cool potatoes 10 minutes.

  Meanwhile, in small bowl, mix flour, brown sugar, 2 tablespoons butter and the pecans; set aside.

  Using spoon, scoop flesh into large bowl, being careful not to tear potato skins. Add 2 tablespoons butter, half-and-half, pumpkin pie spice and salt to potatoes. Mash potato mixture with potato masher or beat with electric mixer on medium speed until creamy. Spoon potato mixture back into skins. Place filled potatoes in 13x9-inch pan.

 Sprinkle pecan mixture over tops of potatoes. Bake uncovered 15to 30 minutes or until topping is lightly browned and potatoes are hot.