Pecan Pie recipe

This recipe is different than the usual pecan pie recipes. Generally, pecan pie is caramel colored or slightly dark with a gooey, tooth cracking sweet center. Good, though a little too sweet for my tastes. In my recipe the center is lighter colored, a rich buttery yellow that looks more like a filling for a chess pie. You'll have to trust me on this one - it's really a beautiful and delectable pie.

Pastry

11/3 c. all purpose flour
1/2 tsp. salt
1/2c. vegetable shortening
4 - 6 TBS water
Add salt to flour, then cut in shortening with a pastry cutter until pieces are pea sized. Add water 4 TBS. first, more if you need it. Don't overwork the dough or pastry will be tough. Roll out on a floured surface. Makes one 9" single crust. TIP - you can certainly use a pate brisee for the crust. I find the shortening makes a flakier crust. (I've read that lard is even better). Tip - prick the bottom of the pie shell with a fork so it won't rise up and spill filling over the side of the pie.

Filling

4 slightly beaten eggs
1 c. Karo syrup
1/3c. sugar
pinch of salt
1 TBS white vinegar
4 TBS butter
2 tsp. vanilla
1 heaping cup (approx.) pecans

Combine eggs, sugar, syrup, salt, vinegar, butter (melted) and vanilla. Mix together thoroughly. Pour mixture into unbaked pie shell. Arrange the pecans on top of the filling beginning at the outside edge of the crust and working in a circular pattern toward the center. Bake 35 - 40 min. in 350 degree oven. Don't overbake. Top with a dollop of whipped cream or a scoop of Blue Bell Homemade Vanilla ice cream. Guaranteed delicious.





This is how it will look when it's done. The edges will be puffed up and the center won't shake. It will fall back down flat as it cools. Sometimes it's hard to tell when the pie is done, you just don't want it to be shaking in the center like it is still liquid.

Just Desserts

I saw this recipe the other day and decided to try them. I call them Gobbits as in just gob it on your thighs. They are easy to make. Simply get a box of your favorite brownie mix (I get Duncan Hines Dark Fudge) and mix according to directions. Butter the muffin tin and place some of the mixture in each one. It will make twelve . Push the batter up the sides of the tin and leave an indention in the middle of each. Make your favorite chocolate chip cookie recipe and place a tablespoon of dough into the brownie and press down slightly. Bake approx. 30 minutes. Serve warm with whipped cream or Blue Belle Homemade Vanilla ice cream.

Next time I make these, I will add more cookie dough to it. The brownie sort of overwhelmed the cookie part. I am also going to try a cream cheese filling for a cheesecake brownie. Super Gobbits!

Blackberry Sauce in Framboise

In this part of the country, wild blackberries grow in abundance. The only drawback are billions of 1/4" thorns curved backward in an arc. Because of these killer arcing thorns, one can go in for the biggest and plumpest berries then not be able to pull your arm back out. It has happened to me too many times to count. When we first moved to the farm, I'd go berry picking in the summertime in my white cotton dresses that billowed out in the wind and immediately become impaled. I never learned - just kept sticking my arm in with my summer dresses plastered to the bushes wondering how long it would take for someone to find me.
A few years ago, we fenced in an acre or two and planted thornless blackberries and grapes. Why hadn't we done this long ago? I wouldn't have permanently embedded thorns and scars aplenty. Nevertheless, we now get gallons of big, juicy berries. What to do with so many said berries? We eat lots of them fresh. The rest we freeze for cobblers. We also eat them in a bowl with sugar and cream; when you pour the cream on the frozen berries they look like little snowballs. I also juice them and store the nectar in the freezer and sometimes make jam though we don't often eat toast etc. I also make a blackberry liqueur which is very good and potent. This year I tried something new. I canned a blackberry sauce(syrup really) with Framboise in it. The sauce is a sweet/tart topping for ice cream and is very good. It is a delicious way to remember the abundance of summer on those long winter nights.

Blackberry Sauce in Framboise

4 c. blackberries
1/2 c. Framboise
3/4 c. sugar
1 TBS. very fine lemon zest
1 TBS. lemon juice
1 pouch liquid pectin

Wash blackberries; drain. Combine berries, Framboise and sugar in a saucepan; let stand 2 hours; stirring occasionally. Add zest and juice and bring to a boil. Stir in liquid pectin then return mixture to a rolling boil (this is a boil that cannot be stirred down). Boil hard one minute, stirring constantly to prevent burning. Remove from heat. Ladle hot sauce into jars leaving 1/4" headspace. Adjust 2 piece caps. Process ten minutes in a boiling water bath.

This recipe is easy to make and even better to eat. If you want to skip the canning, just invite friends over and there won't be any left. Or, hide it in the frig and have it all to yourself. Serve it puddled under a scoop of vanilla ice cream or drizzled atop puddings, pies, cheesecakes...