Category Archives: Pecans

Chocolate Pecan Bourbon Pie

chocolate-pecan-bourbon-pie

Chocolate-Pecan-Bourbon Pie
Adapted from Michele Stuart’s “Perfect Pies”
Makes one 9-inch pie

Crust
• 1 RECIPE TRADITIONAL PASTRY PIECRUST (RECIPE BELOW)
• 2 TABLESPOONS HEAVY CREAM (TO GLAZE THE PIE EDGES)

Filling
• 3 LARGE EGGS, ROOM TEMPERATURE
• 1/2 CUP PLUS 1 TABLESPOON SUGAR
• 1 1/4 CUPS DARK CORN SYRUP
• 1/2 TABLESPOON PURE VANILLA EXTRACT
• 1 TABLESPOON BOURBON
• 5 TABLESPOONS UNSALTED BUTTER, MELTED AND KEPT WARM
• 1 1/2 CUPS CHOPPED PECANS
• 3/4 CUP SEMISWEET CHOCOLATE CHIPS

1. Preheat the oven to 350 degrees F.
2. To Prepare the Pie Shell: On a lightly floured work surface, roll out half a ball of dough into a 10-inch circle.
3. Place the circle in a 9-inch pie plate so the edges of the circle drop over the rim.
4. Using your thumb and index finger, crimp the edges of the pie shell.
5. Brush the edges with heavy cream to create a golden brown finish. Set the pie shell to the side.
6. For the Filling: Using an electric mixer on medium speed, mix the eggs, sugar, corn syrup, vanilla, and bourbon. (Be sure to scrape the sides and bottom of the bowl at least twice while mixing.)
7. Add the warm melted butter, and mix well.
8. In a separate bowl, combine the pecans and chocolate. Sprinkle the mixture over the bottom of the pie shell. Pour the filling over the nuts and chips.
9. Place the pie plate on a baking sheet, and bake for 40 to 45 minutes, or until the pie is firm. (The middle will remain a little loose but firm up after the pie is removed from the oven.)
10. Transfer the pie to a wire cooling rack, and let it cool for 2 to 3 hours before serving.
11. Serve with a drizzle of Bourbon Sauce or ice cream.

Note: This pie is best served at room temperature or warmed at 350 degree F for about 10 minutes. Store it in the refrigerator for up to 5 days, or wrap it in plastic wrap and freeze it for up to 2 weeks.

Traditional Pastry Piecrust

If you’d prefer not to use all-Crisco, you can substitute an equal amount of butter or use a half-butter, half-shortening mixture.

Makes enough for 2 single 9- or 10-inch piecrusts
• 2 CUPS UNBLEACHED ALL-PURPOSE FLOUR
• 1 TEASPOON SALT
• 3/4 CUP PLUS 2 TABLESPOONS CRISCO, COLD
• 5 TABLESPOONS ICE-COLD WATER
• 1/4 CUP HEAVY CREAM, FOR GLAZING THE CRIMPED EDGES

1. In a medium bowl, mix the flour and salt.
2. Add the Crisco.
3. With a pastry blender or your fingertips, mix the ingredients until the dough forms coarse, pea-sized crumbs. (You don’t want the Crisco to become too incorporated.)
4. Add the water, 1 tablespoon at a time, delicately incorporating each tablespoon. (You may have to use 1 more or 1 less tablespoon than the recommended amount, depending on the humidity.) You’ll know you’ve added the right amount of water when the dough forms a ball that easily holds together.
5. Wrap the ball of dough in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
6. Divide the dough in half. You now have enough dough for either two 9- or 10-inch single crusts or one double-crust.
7. For this pie,wrap and store one-half of the dough in the refrigerator for up to 5 days for future use. Take the remaining half of the dough, and use it for this recipe.

Bourbon Sauce

Makes 2 cups
• 1/2 POUND (2 STICKS) UNSALTED BUTTER, CUT INTO TABLESPOONS
• 1 CUP FIRMLY PACKED DARK BROWN SUGAR
• 1/2 CUP HEAVY CREAM
• 2 TABLESPOONS BOURBON

1. In a heavy-bottom medium saucepan, melt the butter and brown sugar over medium heat, whisking continuously for 6 to 8 minutes, or until the butter melts and the sugar is dissolved and turns light brown.
2. Slowly whisk in the cream, and then the bourbon.
3. Use immediately, or let the sauce cool to room temperature. Transfer it to an airtight storage container and refrigerate for about 1 week.

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Pecan Pie Cheesecake

Pecan-Pie-Cheesecake

Prep Time: 40 minutes
Cook Time: 2 hours
Total Time: 2 hours, 40 minutes
Yield: Serves 8

Ingredients
For the Crust:
• 1-3/4 cups vanilla wafer crumbs (made from vanilla wafers)
• 1/4 cup light brown sugar, packed
• 1/3 cup butter, melted

For the Pecan Filling:
• 1 cup granulated sugar
• 2/3 cup dark corn syrup
• 1/3 cup butter
• 2 large eggs, lightly beaten
• 1-1/2 cups pecans, chopped
• 1 teaspoon vanilla extract

For the Cheesecake Filling:
• 3 – 8 ounce packages of cream cheese, softened
• 1-1/4 cups light brown sugar, packed
• 2 tablespoons all-purpose flour
• 4 large eggs
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

For the Garnish:
• 1 can of Dulce De Leche
• 2/3 cup pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons water

Instructions
For the Crust:
1. Preheat oven to 350 degrees.
2. Combine the vanilla wafer crumbs and brown sugar.
3. Add the melted butter, stirring to combine.
4. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan.
5. Bake for 6 minutes.
6. Let Cool.

For the Pecan Filling:
7. In a medium saucepan, stir together (*COLD*) the sugar, corn syrup, butter, eggs, pecans and vanilla; bring to a boil over medium-high heat, stirring well.
TIP: Make sure the eggs are thoroughly mixed in before adding heat.
8. Reduce heat to low, and simmer stirring when needed (about once ever minute) 6 minutes.
9. Pour into prepared crust. Set aside.

For the Cheesecake Filing:
NOTE: This cheesecake was baked in an electric stove. If you have a gas stove you may have to change the baking time.
10. Reduce oven temperature to 325 degrees.
11. Beat the cream cheese until creamy.
12. Add the brown sugar and flour beating until fluffy.
13. Add eggs, one at a time beating just until combined after each addition.
14. Stir in cream and vanilla.
15. Pour cheesecake mixture over pecan filling.
TIP: For protection – I always place my cheesecake on a cookie sheet.
16. Bake for 1 hour.
17. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
18. Run a knife around edges of cheesecake to release sides. DO NOT TAKE OUT OF PAN.
19. Let cool 30 minutes on wire rack and place in refrigerator to cool completely (ideally overnight).
20. Release the sides of the springform pan and place the cheesecake on a platter or cake plate.

For the Garnish:
21. Empty the can of Dulce De Leche into a microwave safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
22. Spread on the top of the cheesecake to the sides but not over the edge.
23. Spread pecans on a sheet pan.
24. Preheat oven to 350 degrees.
25. Place pecans in oven and toast.
26. In a small saucepan add toasted pecans, sugar and water.
27. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed.
28. Pour pecans onto a piece of parchment paper to cool.
29. When cooled, decorate the top of the cheesecake.
30. Store in refrigerator.

NOTE: TAKE THE CHEESECAKE OUT OF THE REFRIGERATOR 30 MINUTES BEFORE SLICING!

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Little Bit of Everything Cake

My everything cake

For the Cake
• 1 ¼ cup apricots
• ½ cup stem ginger
• ½ cup dark chocolate
• 2 ½ oz. pecans
• ½ lb. butter (2 sticks)
• ½ cup white sugar
• ½ cup brown sugar
• 4 eggs
• 1 cup self-rising flour

For the Butterscotch Icing
• 4 T.butter
• 6 T. whole milk
• 1 cup brown sugar
• 1 ¼ cup powdered sugar
• Handful of pecans – chopped to serve

Pre-heat the oven to 350 degrees.
Grease and line 2 x 8” cake tins.
In a blender, stir together the apricots, ginger, chocolate and pecans until well chopped – or just finely chop these if you don’t have a blender.
Heat together the butter and sugar until well combined.
Leave to cool slightly and then whisk in the eggs.
Sift the flour and fold the mixture together with the blended fruit and nuts.
Divide the mixture between the two pans and bake for 30-35 minutes – until the cake is springy to touch and come away from the sides of the pan.
Once cooked, remove the cakes from the oven and leave to cool for 10 minutes in the tin before tipping them onto a rack to cool completely.

Once the cake has cooled make the icing by heating the butter, milk and sugar to boiling and then simmer for 3 minutes.
Remove from the heat and sift in the powdered sugar. Whip the mixture until thick and lump free.
Assemble the cake immediately by spreading half the icing on one cake and topping with the other cake. Spread the remaining icing on top and then sprinkle with some extra pecans.
Let the icing to set for 10 minutes and then slice up to enjoy with a big mug of tea.

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Chocolate Caramel Turtles

chocolate caramel pecan clusters

These are always a Christmas favorite.

14 oz. caramels
1/4 cup evaporated milk
2-3 cups pecans, chopped
12 oz. package chocolate chips
6 oz. white chocolate

In large glass bowl, combine caramels and evaporated milk. Heat in microwave for 2 minutes at a time until melted, stirring after each session. Stir in pecans. Drop by tablespoons onto waxed paper. Chill in refrigerator until set, approximately 15-20 minutes.

In medium glass bowl, combine chocolate chips, and white chocolate. Heat in microwave for 2 minutes at a time until melted, stirring after each session. Dip caramels into chocolate and allow to cool on waxed paper until set. Makes 36 pieces.
Click here for a printable version of this recipe.

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