Sunny A.
Recipe Found Here
1 cup sour cream
1 garlic clove, minced
1 teaspoon fresh dill
1 teaspoon chopped chives
1 Tablespoon flat leaf parsley
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Worcestershire sauce
Add the sour cream to a small bowl. Add garlic, dill, chives, parsley, salt, pepper, and Worcestershire sauce. Mix to combine.
Cover with plastic wrap and keep chilled until ready to serve. Slice potatoes in half and pinch sides to open. Add garlic herb sour cream and serve.
Saturday, November 25, 2017
Amazing Pecan Pie
Recipe Found Here
1 whole Unbaked Pie Crust
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top.
Cover top and crust lightly/gently with foil (not heavy duty).
Bake pie at 350ยบ for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
Pioneer Women's Note: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers.
1 whole Unbaked Pie Crust
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top.
Cover top and crust lightly/gently with foil (not heavy duty).
Bake pie at 350ยบ for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
Pioneer Women's Note: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers.
Best Pumpkin Pie
Recipe Found Here
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
3 large eggs, beaten
Canned pumpkin (15 oz)
1 1/4 cups light cream (half & half)
In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
In a large measuring cup, beat together the eggs, pumpkin, and cream. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.
When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.
TIPS
This recipe makes enough filling to generously fill a 9" pan that's at least 1 1/2" deep. If your pan isn't quite that big, you can bake any leftover filling in custard cups; it will take 25 to 30 minutes to cook.
Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.
Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices' flavors a chance to blend.
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
3 large eggs, beaten
Canned pumpkin (15 oz)
1 1/4 cups light cream (half & half)
In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
In a large measuring cup, beat together the eggs, pumpkin, and cream. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.
When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.
TIPS
This recipe makes enough filling to generously fill a 9" pan that's at least 1 1/2" deep. If your pan isn't quite that big, you can bake any leftover filling in custard cups; it will take 25 to 30 minutes to cook.
Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.
Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices' flavors a chance to blend.