If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#21
|
|||
|
|||
Pecan Pie recipe
nice to be in good company. I like pecans and walnuts but don't like them
in pie. good luck at the doctors office. Taria "Butterflywings" wrote in message ... 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 This is the first 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. |
Ads |
#22
|
|||
|
|||
Pecan Pie recipe
"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 Oh, thank goodness there's someone else! The first time I tried it I was so disappointed. Years later I tried again, because folks assured me I had just had a bad one. Nope - the same. Iris |
#23
|
|||
|
|||
Pecan Pie recipe
I too don't like regular pecan pie; OTH, I do like pecans.
Are you going to post the tart recipe? Bev in TX On 1/12/11 10:46 AM, Sandy wrote: In , wrote: 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 No, Taria, I don't like traditional pecan pie, either. Something about that jelly-like syrup base just doesn't make it for me. However, I do have a recipe for little pecan tarts (no Karo!, no syrup-y stuff) that makes me drool just to think about them. |
#24
|
|||
|
|||
Pecan Pie recipe
_In theory_ you are supposed to be able to substitute golden syrup,
measure for measure. Honey is also supposed to work measure for measure, but it is a LOT sweeter than simple corn syrup. Sweet as a pecan pie is, I would think hard about trying to cut back some of the other sugar if I was using honey as my syrup. I am guessing that since pecans are native to North America they are probably pretty dear abroad. In years when pecans were a bit scarce this far north, I have seen (or done a couple of times) walnuts or walnuts laced with crushed brazils used instead of pecans. It is not the same, but needs as must on my dad's birthday. The brazils are a good add since they give back a bit of the richness you miss by using a nut other than pecans. NightMiste On Wed, 12 Jan 2011 16:12:37 +0100, Roberta wrote: 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 This is the first 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. -- I'm raising a developmentally disabled child. What's your superpower? |
#25
|
|||
|
|||
Happy birthday, Shirley! was: Pecan Pie recipe
On Jan 12, 8:04*pm, "Taria" wrote:
...and from here in So. Cal. too! *Happy Birthday Shirley! *Woohoo to 75 years. Taria Ditto from me, Shirley!!! what a milestone! i hope i live so long! Happy belated from me! amy in SoCal |
#26
|
|||
|
|||
Pecan Pie recipe
Unfortunately brazils make my throat itch, or I'd try it! The
Karo-free recipe is actually tastier IMO. And a local store has started carrying pecans, most of the time at least. Or maybe the Germans just aren't buying them, and we foreigners are the only customers! But I'm training up a corps of pecan pie fans -everybody who eats mine wants the recipe. I sure don't want the store to stop stocking them. Roberta in D On Thu, 13 Jan 2011 03:46:49 +0000, NightMist wrote: _In theory_ you are supposed to be able to substitute golden syrup, measure for measure. Honey is also supposed to work measure for measure, but it is a LOT sweeter than simple corn syrup. Sweet as a pecan pie is, I would think hard about trying to cut back some of the other sugar if I was using honey as my syrup. I am guessing that since pecans are native to North America they are probably pretty dear abroad. In years when pecans were a bit scarce this far north, I have seen (or done a couple of times) walnuts or walnuts laced with crushed brazils used instead of pecans. It is not the same, but needs as must on my dad's birthday. The brazils are a good add since they give back a bit of the richness you miss by using a nut other than pecans. NightMiste On Wed, 12 Jan 2011 16:12:37 +0100, Roberta wrote: 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 This is the first 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. |
#27
|
|||
|
|||
Pecan Pie recipe
That's such a surprise to me. I guess I thought pecans were as common as
salt. Polly "Roberta" Roberta@Home wrote in message ... Unfortunately brazils make my throat itch, or I'd try it! The Karo-free recipe is actually tastier IMO. And a local store has started carrying pecans, most of the time at least. Or maybe the Germans just aren't buying them, and we foreigners are the only customers! But I'm training up a corps of pecan pie fans -everybody who eats mine wants the recipe. I sure don't want the store to stop stocking them. Roberta in D On Thu, 13 Jan 2011 03:46:49 +0000, NightMist wrote: _In theory_ you are supposed to be able to substitute golden syrup, measure for measure. Honey is also supposed to work measure for measure, but it is a LOT sweeter than simple corn syrup. Sweet as a pecan pie is, I would think hard about trying to cut back some of the other sugar if I was using honey as my syrup. I am guessing that since pecans are native to North America they are probably pretty dear abroad. In years when pecans were a bit scarce this far north, I have seen (or done a couple of times) walnuts or walnuts laced with crushed brazils used instead of pecans. It is not the same, but needs as must on my dad's birthday. The brazils are a good add since they give back a bit of the richness you miss by using a nut other than pecans. NightMiste On Wed, 12 Jan 2011 16:12:37 +0100, Roberta wrote: 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 This is the first 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. |
#28
|
|||
|
|||
Pecan Pie recipe
Sandy,
That must have been disappointing to you :-(. I tried searching for pecan tarts without Karo syrup and found the following. Do any of these match what you remember? No sugar at all (diabetic?; low carb?): http://www.cooks.com/rec/doc/0,1613,...231207,00.html OR: http://tinyurl.com/4pqpqpt Vegan version with dates and just a little syrup: http://www.ivu.org/recipes/desserts/pecan-j.html OR: http://tinyurl.com/47pb4fu Brown sugar with 1-egg: http://www.tasteofhome.com/Recipes/Pecan-Tarts OR: http://tinyurl.com/4hmu6c5 Brown sugar with 4-eggs: http://www.cooks.com/rec/doc/0,166,1...235199,00.html OR: http://tinyurl.com/4dp66se Brown sugar & some honey -- no eggs; picture does not look like regular Pecan pie: http://find.myrecipes.com/recipes/re... 000001673199 OR: http://tinyurl.com/4almbws Brown sugar -- no eggs http://allrecipes.com//Recipe/tiny-p...ts/Detail.aspx OR: http://tinyurl.com/4hzxqeh Bev in TX On 1/12/11 4:31 PM, Sandy wrote: Bev, I just went to look for it to share, and I can't believe it -- it's missing! I've searched my computer files, my physical files, everything. I can't find it anywhere. I'll admit that I haven't made these tarts in some time, but I don't understand how I could have lost this recipe. (( |
#29
|
|||
|
|||
Pecan Pie recipe
Well, they are where you live! A few years ago, before that store got
the idea and I had to import all my pecans, I decided to use them to decorate chocolate chip cookies for a potluck party (chocolate chips are still hard to find here). The idea was that anybody with a nut allergy could easily see the nuts. One American man at the party picked up a cookie, held it reverently for a moment, whispered "Pecans!", then nibbled all around the edge so he could save the good part for last :-) We seldom get that much respect for our cooking! Roberta in D On Thu, 13 Jan 2011 17:52:47 -0600, "Polly Esther" wrote: That's such a surprise to me. I guess I thought pecans were as common as salt. Polly "Roberta" Roberta@Home wrote in message .. . Unfortunately brazils make my throat itch, or I'd try it! The Karo-free recipe is actually tastier IMO. And a local store has started carrying pecans, most of the time at least. Or maybe the Germans just aren't buying them, and we foreigners are the only customers! But I'm training up a corps of pecan pie fans -everybody who eats mine wants the recipe. I sure don't want the store to stop stocking them. Roberta in D On Thu, 13 Jan 2011 03:46:49 +0000, NightMist wrote: _In theory_ you are supposed to be able to substitute golden syrup, measure for measure. Honey is also supposed to work measure for measure, but it is a LOT sweeter than simple corn syrup. Sweet as a pecan pie is, I would think hard about trying to cut back some of the other sugar if I was using honey as my syrup. I am guessing that since pecans are native to North America they are probably pretty dear abroad. In years when pecans were a bit scarce this far north, I have seen (or done a couple of times) walnuts or walnuts laced with crushed brazils used instead of pecans. It is not the same, but needs as must on my dad's birthday. The brazils are a good add since they give back a bit of the richness you miss by using a nut other than pecans. NightMiste On Wed, 12 Jan 2011 16:12:37 +0100, Roberta wrote: 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 This is the first 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. |
#30
|
|||
|
|||
Pecan Pie recipe
Per Wikipdeia ...
"Today, the U.S. produces between 80% and 95% of the world's pecans, with an annual crop of 150–200 thousand tons.[9] The nut harvest for growers is typically around mid-October. Historically, the leading pecan-producing state in the U.S. has been Georgia, followed by Texas, New Mexico and Oklahoma; they are also grown in Arizona, South Carolina and Hawaii. Outside the United States, pecans are grown in Australia, Brazil, China, Israel, Mexico, Peru and South Africa. They can be grown approximately from USDA hardiness zones 5 to 9, provided summers are also hot and humid." Happily for us, we have some pecan trees on our property and there are several pecan groves in our area. However, the entire statye of TX has had drought for most of 2010, so the pecan crop from TX will probably be light this year. Bev in TX On 1/12/11 9:46 PM, NightMist wrote: _In theory_ you are supposed to be able to substitute golden syrup, measure for measure. Honey is also supposed to work measure for measure, but it is a LOT sweeter than simple corn syrup. Sweet as a pecan pie is, I would think hard about trying to cut back some of the other sugar if I was using honey as my syrup. I am guessing that since pecans are native to North America they are probably pretty dear abroad. In years when pecans were a bit scarce this far north, I have seen (or done a couple of times) walnuts or walnuts laced with crushed brazils used instead of pecans. It is not the same, but needs as must on my dad's birthday. The brazils are a good add since they give back a bit of the richness you miss by using a nut other than pecans. NightMiste On Wed, 12 Jan 2011 16:12:37 +0100, Roberta wrote: 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 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 This is the first 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. |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
OT Pecan pie!!! | Leslie & The Furbabies in MO. | Quilting | 25 | December 30th 08 04:05 AM |
OT Recipe- chocolate cake mix+cherry pie filling??? | Leslie & The Furbabies in MO. | Quilting | 18 | September 26th 07 03:35 PM |
OT - Strawberry Pie Recipe - as requested | fran | Needlework | 2 | May 17th 06 02:38 PM |
OT - Gwen's pie crust recipe | David Sky | Yarn | 22 | September 30th 05 02:22 PM |
Amish Sour Cream pie recipe? | Puffins | Quilting | 2 | October 29th 04 02:30 AM |