Pecan Pie

I have the task of providing pecan pies to our Thanksgiving feast. I have 2 regular crusts, and 2 gluten-free crusts, so we're making 4 pies today. After each is being pulled from the oven, we're using dark chocolate chips to mark an "R" for regular crust, and "G" for gluten-free crust. Gotta do this for the Kid's sake. We're taking one regular and one gluten-free, because this is the Kid's favorite pie, and with all of his food allergies and being so picky, I want to make sure he has a good time there too!

Anyway, here's the recipe I'm using:

Ingredients:
3 eggs, beaten
1 cup corn syrup
1 cup sugar
2 tablespoons butter, softened (or melted/cooled)
1 teaspoon vanilla extract
1 1/2 cup pecan halves
9" pie shell

Directions:
Beat eggs. Add the corn syrup, sugar, butter and vanilla, and blend well. Stir in pecans (I use pecans, whether they're halves or broken!). Pour into pie shell. Bake at 350 F. degrees for 50-55 minutes.

= = = =

NOTE: (1) I ended up with too much "batter" from each batch so I poured into a little tart shell (or 2) and will bake when I'm done with all of the pies. (2) Always place your pie plate/tin on a baking sheet not only for stability but also to catch any overflows (you'll need to clean the oven less often). (3) My first pie turned out a bit darker than I expected, so the second I baked only for 48 minutes, and it turned out beautifully. (4) For the gluten-free pies, I used pre-made gluten-free pie crusts from my favorite bakery (http://www.debysglutenfree.com/). Use care to not cross-contaminate.

After each was done, I moved from the baking sheet to a nice-sized plate and placed in our garage, where there are no bugs (or mice, thank goodness!) but it is about 40 degrees in there. After it completely cooled, I placed the entire plate/pie in a big baggie, and there it will stay until it's time to take to Thanksgiving dinner.

Recipe: Walnut Meringues

I love meringues, don't you? They actually aren't that difficult to make, and are a tasty gluten-free, lactose-free snack. Sometimes I add chocolate chips instead of walnuts, and when I do... they don't last the day!

Ingredients:

3 egg whites (I use large)

pinch salt

3/4 cup white table sugar

1/3 cup finely-chopped walnuts

Directions:

Preheat oven to 350 degrees F. Place egg whites and salt in large mixing bowl and beat (either by hand or with an electric mixer) until you have soft peaks. Slowly add the sugar so that the peaks stiffen. Fold in walnuts (or chocolate chips!). Spoon (or pipe) mounds about 1 inch in diameter and 1 inch apart onto a parchment-lined baking sheet. Bake about 20 minutes or until the meringues are dry to the touch. Let them cool completely before removing from baking sheet. Store in an airtight container.

Recipe: Toffee Chocolate CupCakes

I love toffee, don't you? The benefits and taste of caramel, without it getting stuck in my teeth. Yum. So these delicious cupcakes are fantastic for me, and use ingredients already in my pantry! Beautiful to serve for an impromptu dessert, and fancy enough for a special occasion.


Ingredients:
1 box chocolate cake mix
1/2 cup nuts, chopped fine (pecans are tasty)
1 6-ounce jar caramel topping
3 (1.4 ounce) bars chocolate-covered toffee, crushed
powdered sugar

Directions:
Preheat oven to temperature on cake mix box. Prepare cake mix (adding chopped nuts) according to box directions for cupcakes, line cupcake tin with liners, and bake. Cool cupcakes on wire rack for 5 minutes. While they are cooling, heat a saucepan of water, and place opened jar (don't get water in the jar) in the water to heat caramel. When liquidy, carefully take jar out of saucepan (turn off the heat!). Make a few slits in each cupcake, making sure to NOT go all the way to the bottom. Using a spoon, drizzle a little caramel onto each cupcake. Sprinkle the crushed chocolate toffee bars across each cupcake while still warm. Let them cool completely, then using a shaker, shake powdered sugar on each.


Copyright (c) 2009 V P Lawrence-Williams

Recipe: Minty Fruit Cocktail

My garden isn't producing fruit yet, so we're either buying fresh shipped-in produce at King Soopers, or we can use some of our canned stock. Luckily, our mint plant inside under our grow lights is doing fantastically, so here's a quick way to dress up yet another boring can of fruit cocktail:

Ingredients:

canned fruit cocktail

honey

sprigs of mint, half of it chopped

Directions:

Empty the fruit cocktail into a small mixing bowl. Add the chopped mint, 2 tablespoons of honey, and combine. Spoon into very fancy-looking dishes or goblets. Drizzle with a bit more honey and top with a small sprig of mint.

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Yogurt, Raspberry and Honey

Sometimes I find yogurt on sale at King Soopers, with an orange sticker, marked down 50% and sometimes more. With coupons, there are times when I can get ready-to-be-expired yogurt for practically nothing!

I noticed that raspberries are on sale this week at King Soopers, buy one get one free, save $4.99 so basically 2 clamshells is $5.00, or $2.50 each. You're only using about 1/4 of a clamshell, so...

Ingredients:
yogurt (vanilla preferred)
raspberries (or berries of choice)
honey

Directions:
Dish out the yogurt, using a pretty little teacup with saucer. Carefully wash the raspberries, and add 4-5 to the teacup, and a couple on the saucer. Drizzle a little honey all over.

Or you could serve as in the picture above.

Simple, healthy, cheap, and delicious.

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Easy Banana-Rum Pudding

This is such an easy recipe! If you are serving this to children, soak the dried banana chips in water or even apple juice.

Ingredients:
instant vanilla pudding
graham crackers or vanilla wafers
dried banana slices
rum

Directions:
In a large shallow bowl, soak 2 cups of dried banana slices in 1 cup of rum and set aside for 15 minutes. Crush the crackers or vanilla wafers. Make the pudding according to package directions. Drain rum from banana chips (reserving the rum in case you need to soak more). In individual serving dishes or a big serving bowl, start layering: bananas, cracker/wafer crumbs, pudding, and back again. End with pudding and a few more cracker/wafer crumbs. Refrigerate overnight.

Copyright (c) V P Lawrence-Williams

Recipe: Kentucky Derby Bourbon Pie

I grew up in Louisville, Kentucky. Once a year, our little family caught Derby Fever... we'd chase hot air balloons, watch the race, and eat Derby Pie. While I haven't kept up with making this since I left Kentucky 25 years ago, I love eating my sister's version whenever we visit.

Here's an easy recipe if you'd like to catch Derby Fever this weekend!

Ingredients:
9" pie crust (store-bought is ok)
1/2 cup butter, melted and cooled
2 eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1 cup dark (or semi-sweet) chocolate chips
1 1/2 cups chopped pecans
2 tablespoons Kentucky Bourbon (required!)

Directions:
Preheat oven to 350 degrees F. Beat the eggs with the cooled butter. Gradually add the flour and sugar until mixed well. Stir in pecans, chocolate and bourbon. Pour the mixture into the pie shell. Bake for about 30 minutes or until set. While it's still warm, serve topped with homemade vanilla ice cream! VERY yummy!

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Baked Custard

I love custard. I could eat it every day, but never found a recipe that was easy enough for me. Then I came across (basically) this recipe. I modified it and here we go:

Ingredients:
3 eggs (reconstituted powdered work well here)
3 cups milk (we use reconstituted powdered)
2 teaspoons real vanilla
1/2 teaspoon cinnamon
3/4 cup sugar

Directions:
Preheat oven to 325 degrees F. Using a blender or hand-mixer, whip well. Place a large bread pan or baking dish in a larger deep pan. Pour mixture into the inner pan. Sprinkle nutmeg on top (if desired). Pour 1/2 inch of hot water into the larger / outer pan. Bake for 35-45 minutes or until a clean knife inserted in the middle comes out clean. Take the inner pan out and set on folded towel or wire rack to cool for 1 hour or more. Refrigerate any uneaten portions.

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Ice-Cream Cone Cakes

This is an easy way to get a fun dessert on a budget. Makes 30-36 cones, so plenty for a family of 4 to have for several meals.

Ingredients:
1 package dry cake mix
1-2 package flat-bottomed ice-cream cones
1-2 packages of frosting
decorations

Directions:
Preheat oven to 350 degrees F. Place ice-cream cones in a 9x13 baking pan, close together to keep them from falling over. Prepare cake mix according to box directions. Spoon 2-3 tablespoons on the batter into each ice-cream cone, till each is about 1/2 full. Bake 20-25 minutes (until tops spring back when touched in the center or when an inserted toothpick comes out clean). Cool. Frost. Decorate.

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Poke Cake

I remember going to church potluck suppers, and little blue-haired lady that always brought this cake. It was made with yellow cake mix and red jello (probably cherry). Me and my sisters loved it, probably because it looked so lovely.

Ingredients:
1 box of yellow or white cake mix
1 small box instant jello mix - any flavor
1 8-ounce whipped topping

Directions:
Using a lasagna-type long pan (9x13), make and bake the cake according to the cake mix box directions. As it cools in the pan, use a spoon handle to poke holes all over the cake. Make the jello according to the package's directions, and before it congeals, drizzle the jello liquid all over the cake. Make sure it gets in the holes. Cover and chill several hours (overnight is better). Let the whipped topping sit in the refrigerator overnight to soften, then spread on the cake in the morning. Add colorful sprinkles to finish off the decoration, and voila'!

Copyright (c) 2009 VP Lawrence-Williams

Recipe: Coco-Candies

This is a fairly simple candy to do the next time you get a craving! The only perishable item is the butter - if you substitute butter-flavored crisco or something non-perishable, let us know how it turns out.

Ingredients:
1 pound box 10x sugar (powdered sugar)
1 cup flaked coconut
1/3 cup soft butter (or lactose-equivalent)
1/2 teaspoon salt
1 teaspoon vanilla
1/3 cup light corn syrup
cinnamon and sugar

Directions:
Mix all ingredients (except cinnamon and sugar) together with your clean hands until it clings together, then refrigerate covered for 2 hours. Take out and allow to soften for a few minutes. With clean hands, roll into small balls. Mix together equal parts of cinnamon and sugar. Roll the balls in this mixture. Store in refrigerator when not eating!

Copyright (c) 2009 VP Lawrence-Williams

Recipe: Almond Brittle (Candy)

Not exactly an extremely easy recipe but can occupy your time! MUST have a candy thermometer.

Ingredients:
3 cups sugar
1 cup light corn syrup
1 cup water
4 cups toasted and chopped almonds
3 tablespoons butter or lactose-free equivalent
2 teaspoons vanilla
1/4 teaspoon salt
3 teaspoons baking soda

Directions:
Mix the sugar, corn syrup and water in a large saucepan. Heat and cook until boiling, stirring constantly. Cover saucepan for only one minute. Using a candy thermometer, cook rapidly on high heat to soft crack (270º) stage (will take about 5 minutes). Add the chopped almonds and keep cooking to crack stage (310º) or until golden brown. Add vanilla, butter, salt and soda. The candy will foam up. Pour on buttered cookie sheet. Rub a buttered spoon on the brittle to break bubbles. As the brittle cools, use that buttered spoon to thin out to desired thickness. When cooled, break into chunks and store.

Copyright (c) 2009 New View Group, LLC

Recipe: Coconut Cookies

Yummy, cheap, and easy! And VERY sweet!

Ingredients:
2 teaspoons vanilla extract
5 1/3 cups shredded sweetened coconut
1 14-ounce can sweetened condensed milk
1/2 cup chopped walnuts

Directions:
Preheat oven to 325 degrees F. Spray cookie sheet or line with parchment paper. In a bowl, mix all ingredients. Combine well. Bake 10-12 minutes or until lightly browned. Transfer to wire racks to cool.

Copyright (c) 2009 New View Group, LLC

Recipe: Pineapple Dump Cake

I found a recipe on the web for a similar dump cake. I rummaged in our pantry and found a pineapple cake mix and can of crushed pineapple. Substituted the melted butter for almond oil (making it more stored-food-friendly). Baked it yesterday, and found heaven. Very yummy and only dirties one pan.

Ingredients:
1 20-ounce can crushed pineapple with juice
1 18.25 ounce box Pillsbury Moist Supreme Pineapple Cake Mix
3/4 cups canola or almond oil

Directions:
Preheat oven to 350 degrees. Spray bottom of 13x9 inch cake pan (I used our glass lasagna pan). Dump the crushed pineapple with juice on to the bottom of the pan, and spread out evenly. Sprinkle dry cake mix over the pineapple - evenly. Drizzle the oil over the top. I slightly mixed to make sure all cake mix would be moistened. Bake for 1 hour. Serve in the pan.

Note: It's more like a pineapple crumble, and very sweet.

Copyright (c) 2009 New View Group, LLC

Recipe: Rum Pineapple

Here's a recipe for a dessert that's better left for adults:

1 can sliced pineapple
2 tablespoons lime juice
4 tablespoons honey
1 tiny airline-size bottle Bacardi rum (50 ml)
1 cup silken soft tofu
1 teaspoon cinnamon
1 tablespoon honey

Directions:
Open can of pineapple, reserving juice for something else, and lay slices (rings) in large flat serving dish. In a small bowl, mix the lime juice, 4 tablespoons honey, and the rum. Pour over the pineapple and marinate for 15 minutes. While marinating, combine tofu, cinnamon and other tablespoon of honey. To serve, place a "ring" of pineapple on individual plate, spoon a little marinade on it. Using a small ice cream scoop, place a little of the tofu mixture in the center. Garnish with lime zest.

Note: Bacardi rum is gluten-free!

Copyright (c) 2009 New View Group, LLC

Recipe: No-Cook Peanut-Butter Candy

No-Cook Peanut-Butter Candy

Ingredients:
1 cup crunchy peanut butter
1 cup dried fruits (apricots, raisins, pineapple, etc.)
1/2 cup honey
1 teaspoon vanilla extract
1 cup shredded coconut

Directions:
Mix all ingredients (except coconut) together. Roll into balls, then roll balls in coconut. Chill.

Copyright (c) 2008 New View Group, LLC

Recipe: Whipped Cream (Substitute)

Whipped Cream (Substitute):
1/3 cup icey-cold water
1 ¼ teaspoons lemon juice
½ teaspoon vanilla extract
1/3 cup dry milk powder
2 tablespoons sugar

Directions:
Combine water, lemon juice and vanilla extract. Add milk powder by stirring. Using mixer, beat 5-10 minutes until stiff. Add sugar and beat another 1-2 minutes. Serve immediately or chill. Beat again before serving.

Can be made lactose-free by using rice-milk or soy-milk powder.

Copyright (c) 2008 New View Group, LLC

Recipe: Amaranth Pudding

Amaranth Pudding:
· 1 cups cooked amaranth
· 1 cup apple juice
· ¼ cup raisins
· ½ cup chopped walnuts
· 1 ½ teaspoons vanilla extract
· 1 teaspoon lemon juice
· pinch of ground cinnamon

Directions:
Combine ingredients in a large saucepan and bring to boil. Reduce heat. Simmer for 15-18 minutes. Pour into individual serving dishes, cover and chill for 3 hours. Good for babies (without raisins or walnuts), or top with sliced grapes or diced apples for adults.

Copyright (c) 2008 New View Group, LLC

Recipe: Dried Fruit/Potato Balls

Here's a healthy dessert or a candy for outings. Easy and fun to make, and healthy. All ingredients are easily stored for emergencies. Remember, when you eat dried fruits, drink plenty of liquids.

Dried Fruit/Potato Balls:

2 cups chopped dried fruit
½ cup honey
1 cup potato flakes
coconut or chopped nuts

Directions: Combine chopped dried fruit and honey. Add enough potato flakes to make mixture hold together. Form into balls. Roll in coconut or chopped nuts. Refrigerate to keep longer.

Copyright (c) 2008 New View Group, LLC

Recipe: Pumpkin Turnovers

Here's a recipe that shouldn't be saved just for holidays:

Ingredients:
2 1/2 cups pumpkin puree
3/4 cups brown sugar
3 1/2 teaspoons pumpkin pie spice

pie crust (store-bought or made from your favorite recipe)

Directions:

Pre-heat oven to 350 degrees. Mix pumpkin puree with brown sugar and pie spice. Roll out pie crusts and cut into 4" squares. Using an ice-cream scoop, dollop pumpkin filling in middle of each square. Moisten edges with a bit of water. Fold over into triangles, and seal edges with fork. Place on sprayed cookie sheet, 1 inch apart. Bake for about 20 minutes, until light brown. Serve warm.

LACTOSE-FREE. HEART-HEALTHY. Can be GLUTEN-FREE if you use a gluten-free recipe for pie crusts.

Copyright (c) 2008 New View Group, LLC