Pecan Pie Cake
1 yellow cake mix
1/2 cup melted butter (I use oleo)
1 1/2 cup light corn syrup
1/2 cup dark brown sugar, packed
1 tsp. vanilla
1 to 2 cups chopped pecans
Mix cake mix,1 egg, and melted butter. Reserve 2/3 cup of this batter. Spread
the rest into a greased and floured 9x13 pan and bake at 325 degrees for 15
minutes, or until lightly browned. Mix reserved 2/3 cup batter, 3 eggs, corn
syrup, brown sugar, vanilla and pecans. Pour this filling on top of crust and
cook about 50 to 60 minutes at 325 degrees.
Sunday, September 27, 2009
Friday, September 11, 2009
1/2 cup butter (I use butter Crisco)
1 cup sugar
1 teaspoon vanilla or maple extract
1/3 cup milk
1 cup coarsely grated apple (packed)
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon Salt
1/2 cup chopped pecans or walnuts
Combine butter, sugar and 1 egg in bowl. Beat until smooth. Add second egg and beat well. Stir in milk and vanilla. Add grated apples and then sift into batter the dry ingredients. Stir to mix and then scrape into a greased 9 X 5 X 3 inch loaf pan. Bake in a 350 º oven for an hour to 70 minutes. Let stand for 10 minutes before removing from loaf pan. Place on rack to cool. Slice and enjoy. I sometimes make a vanilla glaze and pour it over the top and sprinkle with a few chopped nuts.
Sunday, September 6, 2009
Maple Pecan Pumpkin Pie
Pie Pastry for one 9 inch pie
2 large eggs
2 cups (15 ounce can) pumpkin
1 cup whipping (heavy) cream
¼ cup maple syrup
1 tablespoon rum (or bourbon or brandy) or 2 teaspoons pure vanilla extract
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon salt
1 tablespoon unsalted butter, melted
3 tablespoons firmly packed light brown sugar
3 tablespoons maple syrup
¼ teaspoon ground cinnamon
1 cup pecan halves
1.Preheat oven to 425 degrees F. Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch pie pan with the pastry.
Filling: 2.In a large bowl, beat the eggs until frothy. Add pumpkin, whipping cream, maple syrup, rum or vanilla, sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.
3.Partially bake for 40 minutes.
Topping: 4.In a small bowl, combine melted butter, brown sugar, maple syrup, and cinnamon; stir to mix. Add pecan halves, stir to mix. Gently arrange pecan topping over the top of the pie.
Hint: Cover the edge of the crust with a 2 inch strip of aluminum foil to prevent the crust from over-browning.
5.Return to oven and bake 20 to 25 minutes longer until the topping is lightly browned and a knife inserted near the center comes out clean. Remove from oven. Cool on a wire rack before cutting and serving. Cover and refrigerate within 2 hours.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.
1 stick unsalted butter, softened
1 cup packed light brown sugar
1/2 cup creamy peanut butter
1 large egg, at room temperature
1 tablespoon pure vanilla flavoring
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces white chocolate, chopped divided into two 4 oz. portions
8 ounces semisweet chocolate, chopped divided into two 4 oz. portions
1 cup chopped pecans, toasted and divided into two 1/2-cup portions
Preheat the oven to 325 degrees. Line an 8 x 8 pan with aluminum foil and butter the foil. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined. Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.
A BOUNTIFUL KITCHEN
Saturday, March 14, 2009
3/4 cup sugar
3 tbs flour
dash of salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 cup raisins
1/2 cups broken pecans
2- 9 inch pie crust
Peel, core, and chop apples. Toss with remaining ingredients and place in unbaked pie crust. Place pats of butter on top of apples. Place second crust on top, brush with melted butter and sprinkle with sugar. Bake 55 minutes in 375* oven