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#21
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OT Pecan pie!!!
Oooh, I remember Kentucky Derby Pie! Then the Kentucky Derby people said
something like it could only be served there. Or people couldn't use the name "Kentucky Derby." Something like that. Whatever you call it, it is delicious!! I Googled "Kentucky Derby Pie Recipe" and got all kinds of yummy choices. -- Kay Ahr in NV http://community.webshots.com/user/kayahr http://kayahr.blogspot.com/ to respond to me directly, remove "WESTHI" from the email address "Ginger in CA" wrote in message ... Derby pie? Care to share this recipe????? Ginger in CA First Saturday in May is not that far off!!! On Dec 24, 9:15 am, Julia in MN jaccola-AT-chartermi- wrote: Are you sure you baked it long enough? I probably overbake, but I want to make sure it's done. I've never made a pecan pie, but I make a "Derby Pie" that is basically the same as a pecan pie with the addition of a little bourbon and some chocolate chips. I don't precook and I've never had any problem with it being runny. Of course, it always has a good chance to cool as it usually has to travel a couple hours before it is eaten. Julia in MN Leslie & The Furbabies in MO. wrote: I had a special request for a pecan pie for tomorrow. Now, I made ONE pecan pie many, many years ago (Dear Abby's so-called famous recipe) and it was pecan syrup in a crust when it finished baking. I'm generally a good cook and was so unhappy about that failure that I never tried making one ever again. So, today I got out my recipe books and one has you pre-cook the corn syrup and sugar for 5 min. and then mix in the eggs and bake. The other recipe says to mix all ingredients and pour into the crust and bake. I'm leaning towards the pre-cooked recipe. Comments? This needs to turn out GOOD! (Don't need any more recipes to confuse me- just the merits of pre-cooked over not pre-cooked, please!) Leslie & The Furbabies in balmy MO. after a vicious ice storm yesterday! -- ----------- This message has been scanned for viruses by Norton Anti-Virus http://webpages.charter.net/jaccola/ ----------- |
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#22
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OT Pecan pie!!!
Here you go... The recipe came from a co-worker who was a Kentucky
native; he used to bring this in around Kentucky Derby time. I had to give it another name when I submitted it for our church cook book, because "Derby Pie" is apparently a trademarked name. Julia in MN * Exported from MasterCook * Nutty Chocolate Chip Pie ("Derby Pie") Servings : 8 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie shell -- unbaked 1 stick butter or margarine -- melted and cooled 1 cup sugar 1 cup corn syrup 4 eggs 1 tablespoon bourbon 1/2 cup semisweet chocolate chips 1 cup nuts -- chopped Combine butter, sugar, corn syrup, eggs, and bourbon. Mix well. Stir in chocolate chips and nuts. Pour into unbaked pie shell. Bake at 350 for 45 minutes or till done. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 611 Calories; 33g Fat (46.6% calories from fat); 8g Protein; 77g Carbohydrate; 3g Dietary Fiber; 125mg Cholesterol; 344mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 6 Fat; 4 Other Carbohydrates. NOTES : I use either walnuts or pecans. I usually use white corn syrup, though I have used the dark syrup. Results aren't much different. - - - - - - - - - - - - - - - - - - - Ginger in CA wrote: Derby pie? Care to share this recipe????? Ginger in CA First Saturday in May is not that far off!!! On Dec 24, 9:15 am, Julia in MN jaccola-AT-chartermi- wrote: Are you sure you baked it long enough? I probably overbake, but I want to make sure it's done. I've never made a pecan pie, but I make a "Derby Pie" that is basically the same as a pecan pie with the addition of a little bourbon and some chocolate chips. I don't precook and I've never had any problem with it being runny. Of course, it always has a good chance to cool as it usually has to travel a couple hours before it is eaten. Julia in MN Leslie & The Furbabies in MO. wrote: I had a special request for a pecan pie for tomorrow. Now, I made ONE pecan pie many, many years ago (Dear Abby's so-called famous recipe) and it was pecan syrup in a crust when it finished baking. I'm generally a good cook and was so unhappy about that failure that I never tried making one ever again. So, today I got out my recipe books and one has you pre-cook the corn syrup and sugar for 5 min. and then mix in the eggs and bake. The other recipe says to mix all ingredients and pour into the crust and bake. I'm leaning towards the pre-cooked recipe. Comments? This needs to turn out GOOD! (Don't need any more recipes to confuse me- just the merits of pre-cooked over not pre-cooked, please!) Leslie & The Furbabies in balmy MO. after a vicious ice storm yesterday! -- ----------- This message has been scanned for viruses by Norton Anti-Virus http://webpages.charter.net/jaccola/ ----------- -- ----------- This message has been scanned for viruses by Norton Anti-Virus http://webpages.charter.net/jaccola/ ----------- |
#23
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OT Pecan pie!!!
Well, thanks very much!
It is waaayyy too rich for my blood, but I will save it to use for a potluck Ginger in CA The Triple Crown races have always meant everything comes to a halt while I follow them! On Dec 25, 2:26*pm, Julia in MN jaccola-AT-chartermi- wrote: Here you go... The recipe came from a co-worker who was a Kentucky native; he used to bring this in around Kentucky Derby time. I had to give it another name when I submitted it for our church cook book, because "Derby Pie" is apparently a trademarked name. Julia in MN * Exported from MasterCook * * * * * * * * * * *Nutty Chocolate Chip Pie ("Derby Pie") Servings : 8 * *Amount *Measure * * * Ingredient -- Preparation Method -------- *------------ *-------------------------------- * *1 * * * * * * * * * * pie shell -- unbaked * *1 * * * * * * *stick *butter or margarine -- melted and cooled * *1 * * * * * * * *cup *sugar * *1 * * * * * * * *cup *corn syrup * *4 * * * * * * * * * * eggs * *1 * * * * tablespoon *bourbon * * * 1/2 * * * * * cup *semisweet chocolate chips * *1 * * * * * * * *cup *nuts -- chopped Combine butter, sugar, corn syrup, eggs, and bourbon. Mix well. Stir in chocolate chips and nuts. Pour into unbaked pie shell. Bake at 350 for 45 minutes or till done. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 611 Calories; 33g Fat (46.6% calories from fat); 8g Protein; 77g Carbohydrate; 3g Dietary Fiber; 125mg Cholesterol; 344mg Sodium. *Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 6 Fat; 4 Other Carbohydrates. NOTES : I use either walnuts or pecans. I usually use white corn syrup, though I have used the dark syrup. Results aren't much different. - - - - - - - - - - - - - - - - - - - Ginger in CA wrote: Derby pie? Care to share this recipe????? Ginger in CA First Saturday in May is not that far off!!! On Dec 24, 9:15 am, Julia in MN jaccola-AT-chartermi- wrote: Are you sure you baked it long enough? I probably overbake, but I want to make sure it's done. I've never made a pecan pie, but I make a "Derby Pie" that is basically the same as a pecan pie with the addition of a little bourbon and some chocolate chips. I don't precook and I've never had any problem with it being runny. Of course, it always has a good chance to cool as it usually has to travel a couple hours before it is eaten. Julia in MN Leslie & The Furbabies in MO. wrote: I had a special request for a pecan pie for tomorrow. *Now, I made ONE pecan pie many, many years ago (Dear Abby's so-called famous recipe) and it was pecan syrup in a crust when it finished baking. *I'm generally a good cook and was so unhappy about that failure that I never tried making one ever again. *So, today I got out my recipe books and one has you pre-cook the corn syrup and sugar for 5 min. and then mix in the eggs and bake. *The other recipe says to mix all ingredients and pour into the crust and bake. I'm leaning towards the pre-cooked recipe. Comments? *This needs to turn out GOOD! *(Don't need any more recipes to confuse me- just the merits of pre-cooked over not pre-cooked, please!) Leslie & The Furbabies in balmy MO. after a vicious ice storm yesterday! -- ----------- This message has been scanned for viruses by Norton Anti-Virus http://webpages.charter.net/jaccola/ ----------- -- ----------- This message has been scanned for viruses by Norton Anti-Virus http://webpages.charter.net/jaccola/ ------------ Hide quoted text - - Show quoted text - |
#24
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OT Pecan pie!!! Did it!!!
I used my "old faithful" Dear Abby recipe, and it was terrific, I am curious
to try to Karo syrup recipe next time though. Nancy "Leslie & The Furbabies in MO." wrote in message ... Well, quilters, here's what happened- I used the Karo syrup recipe on the bottle with the light Karo syrup and no pre-cooking. It turned out great! The top layer of pecans is a bit 'crunchy' but not bad at all. (I went with baking a bit longer rather than chance a syrup-y pie.) The gooey sweet inner pie part is yummy! Thanks for all the help, advice and recipes. I do appreciate it and so does the 'requester'! Leslie & The Furbabies in MO. "Polly Esther" wrote in message ... Thanks, Michelle. I've relied on the oven thermometer and the timer and obviously, that's not enough. Didn't see how checking with a straw would work. A table knife? Yes. Got it. Polly "Michelle" wrote in message ... To test a pecan pie to see if it's done, just use a clean table knife and insert it half way between the center of the pie and the edge, if it comes out clean, the pie is done. And pecan pie is the best! At least here in Texas. Michelle |
#25
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OT Pecan pie!!! Did it!!!
I, too, use the Karo syrup recipe...have tried others, but that seems
to be the best. i love a good custard pie too..mmmmm.. Thanks for the "Derby" pie recipe!!!! gonna make that tomorrow...yummmo! amy in CNY |
#26
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OT Pecan pie!!!
I know this is late but I just got back to town and my computer. I always
use the recipe on the Karo Syrup bottle and it always turns out great. -- Donna in NE La. "Leslie & The Furbabies in MO." wrote in message ... I had a special request for a pecan pie for tomorrow. Now, I made ONE pecan pie many, many years ago (Dear Abby's so-called famous recipe) and it was pecan syrup in a crust when it finished baking. I'm generally a good cook and was so unhappy about that failure that I never tried making one ever again. So, today I got out my recipe books and one has you pre-cook the corn syrup and sugar for 5 min. and then mix in the eggs and bake. The other recipe says to mix all ingredients and pour into the crust and bake. I'm leaning towards the pre-cooked recipe. Comments? This needs to turn out GOOD! (Don't need any more recipes to confuse me- just the merits of pre-cooked over not pre-cooked, please!) Leslie & The Furbabies in balmy MO. after a vicious ice storm yesterday! |
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