Archive | November, 2012

Just a reminder…

26 Nov

…that you REALLY need to try this peach dessert. 🙂 I posted this waaaaaaay back in March of last year. I wasn’t even really sure if I’d still be blogging at this point. Although it’s become very hit and miss, I’m trying hard to still keep writing occasionally. This past weekend I went to Georgia to visit my family for Thanksgiving and I was in charge of bringing a dessert. I wanted something that was easy to prepare since I would already be busy traveling with a little one. I forgot how good this stuff really is! Add a scoop of ice cream on top, and it’s hard not to have seconds.

During this busy holiday season when you’ve got several things on your to-cook list, try this for a quick and YUMMY sweet treat.

https://icingonyourcake.wordpress.com/2011/03/27/easy-impressive-peach-dessert/

* I should note that I increased the walnuts to 3/4 of a cup. I liked the extra crunch.

And just as a side note….I think the recipe on the back of the Karo syrup made a much better pecan pie. Thanks for those who were concerned enough to comment. 😉

Pecan Pie

10 Nov

I’m not a big fan of pecan pie, but I wanted to make one to see if I was any good at it. Last time I saw my Dad he mentioned wanting some pecan pie, so I thought I’d learn how to make one now, so that I’d know in time for Thanksgiving. Good thing I started early.

I started with this bag of South Georgia pecans, and the  pie recipe from the back of the bag. Sounded promising enough.

I mixed together all of the ingredients for the filling except the pecans: 3 beaten eggs, 1 cup of sugar, 1 cup of corn syrup, 1 tsp vanilla, and 1 Tbsp melted butter. The butter was the only substitution, because the recipe called for margarine and I didn’t have any. At first I was hesitant to substitute since I already had no idea how to make this pie….but then I thought to myself….when has melted butter EVER hurt anything?

Then I mixed in the pecans and filled the store bought shell. The recipe said to bake at 350 for 50-55 minutes. I thought the filling looked pretty runny, so I set the timer for the full 55 minutes. I think this is where my problem was. After 55 minutes, I got this: Not completely inedible, but definitely over done.

So I need your help! Anyone have a great recipe for Pecan  Pie? Or do you think I should just try this one again and take it out sooner? There is a recipe on the back of the Karo syrup bottle that is pretty similar to this one….except it has more pecans. I think that sounds like a good idea because there seemed to be too much gooey filling for the amount of pecans in this one. It also calls for a deep dish pie shell…..which I happen to have one of in the freezer. Just saving it for a rainy day. 😉

What do you say? Try the Karo syrup recipe? OR post your favorite one here and let me try it. 🙂