Monday, December 05, 2005

requested recipes

Every year, when I attend the few holiday gatherings I get invited to, these are what I bring, and people pester me for the recipes.....I am pre-empting the requests (so confident am I!) Thank God my mom is NOT computer savvy, she would certainly skin me alive for sharing her treasured pecan pie recipes.......That's what she gets for not coming to visit!

Mom's Pecan Pie

1/2 cup sugar
3 eggs
1 1/2 cup pecans
1/2 stick butter
pinch of salt
1 teaspoon vanilla
1 cup white Caro syrup

Cream butter and sugar. Add eggs 1 at a time, beating thoroughly after each addition. Add pecans, salt, vanilla and Caro syrup. Pour in unbaked pie shell and bake at 350 for 45 minutes to an hour.

for chocolate pecan pie:

1/2 stick butter melted
1 cup of light Caro
1 cup sugar
1/4 cup cocoa
4 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 cup CHOPPED pecans
1 unbaked pastry shell

combine first 4 ingredients in heavy saucepan. Cook over low heat, stirring constantly until sugar dissolved. Let cool slightly, adds all eggs, vanilla and salt, stirring well. Stir in 1/2 cup pecans, pour into unbaked pastry shell. Bake at 325 for 55 minutes.

The other unrelated recipe, but a darn cool holiday gift!

Creamsicle Liqueur

Prep 5 minutes
Cook 5 minutes
Makes: 3 1/2 cups

1 teaspoon unflavored gelatin
1/4 cup cold water
1 (14 ounce) can sweetened condensed milk
1 cup heavy cream
1 1/4 cup 80-proof vodka
1 tablespoon vanilla
2 teaspoon orange extract

1. In small saucepan, sprinkle gelatin over water and let soften for a few minutes. Place over low heat and cook, stirring occasionally, until gelatin dissolves, 1 or 2 minutes, then remove from heat and set aside.

2. In a medium saucepan, combine milk and cream. Heat until quite warm (about 110 degrees F), 2-3 minutes. Stir in gelatin mixture. Remove from heat and stir in vodka, vanilla and orange extract.

3. Pour into sterilized bottle and refrigerate for 1-2 days before using. Shake well before serving in liqueur or cordial glasses. This mixture will keep in the fridge for one month or longer. Posted by Picasa

No comments: