Classic Pecan Pie Recipe

November 16, 2012 Leave a Comment

Classic Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well the recipe for Classic Pecan Pie was in Karo  Sweet & Simple Recipes.   I will also include recipes for California Pecan Pie; Kentucky Bourbon Pecan Pie; and Chocolate Pecan Pie.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best pie crust I’ve ever had.

Classic Pecan Pie Recipe

Classic Pecan Pie

3 eggs

1 cup sugar

1 cup Karo Dark Corn Syrup

2 Tbsp. margarine, melted

1 tsp. vanilla

1 9″ deep Oronoque Orchards frozed pie crust

Preheat oven to 350 F.  In medium bowl; beat eggs slightly.  Add sugar, corn syrup, margarine and vanilla; stir until well blended.  Stir in pecans.  Pour into pie crust.  Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.

California Pecan Pie:   Stir ¼ cup sour cream into eggs until blended.

Kentucky Bourbon Pecan Pie:   Add up to 2 tablespoons bourbon to filling.

Chocolate Pecan Pie:   Reduce sugar to 1/3 cup.  Melt 4 squares (1 oz. each) semi-sweet chocolate with margarine.

(Recipe for the Classic Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Classic Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Cranberry Pecan Pie Recipe

November 15, 2012 Leave a Comment

Cranberry Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well, the recipe for Cranberry Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Cranberry Pecan Pie Recipe

Cranberry Pecan Pie

3 eggs

1 cup Karo Dark Corn Syrup

2/3 cup sugar

2 Tbsp. margarine, melted

1 cup coarsely chopped fresh or frozen cranberries

1 cup coarsely chopped pecans

1 tsp. grated orange peel

1 9” deep Oronoque Orchards pie crust

Preheat oven to 350 F.  In medium bow;l beat eggs slightly.  Add corn syrup, sugar and margarine; stir until well blended.  Stir in cranberries, pecan and orange peel.  Pour into pie crust.  Bake 60 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  8 servings

(Recipe for the Cranberry Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Classic Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Streusel Topped Cranberry-Pear Tart Recipe

November 15, 2012 Leave a Comment

Streusel Topped Cranberry-Pear Tart

Recipe Fact:  Streusel, a German word meaning “sprinkle” or “strew” is a crumbly topping made with flour, sugar, butter and sometimes spices.  Just as its name suggests, streusel is sprinkled over coffee cake, muffins and pies.  Try this Streusel Topped Cranberry-Pear Tart, there are fresh cranberry in your local market until December.

Streusel Topped Cranberry-Pear Tart Recipe

Streusel Topped Cranberry-Pear Tart

1 (15 oz. package) Pillsbury Refrigerated Pie Crust

Filling:   ½ cup sugar

4 tsp. cornstarch

2 tsp. cinnamon

4 cups thinly sliced, peeled pears

¾ cup fresh or frozen cranberries

Topping:   ¼ cup sugar

¼ cup flour

2 Tbsp. margarine, softened

Place cookie sheet in oven on middle oven rack.  Heat oven to 375 F.  Prepare pie crust as directed on package for one-crust filled pie using 9-inch tart pan with removable bottom.

In large bowl, combine ½ cup sugar, cornstarch and cinnamon; mix well.  Add pears and cranberries; toss gently to coat.  Spoon into crust-lined pan.

In small bowl, combine all topping ingredients; mix with fork until well blended.  Sprinkle over filling.

Bake at 375 F. for 45 to 55 minutes or until crust is deep golden brown and pears are tender.  Serve warm or cool.      8 servings

 

(Recipe for the Streusel Topped Cranberry-Pear Tart was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Streusel Topped Cranberry-Pear Tart, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Sweet Potato Pecan Pie Recipe

November 15, 2012 Leave a Comment

Sweet Potato Pecan Pie

The recipe for Sweet Potato Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie

1 can (16 oz.) sweet potatoes, drained and mashed

3 eggs, divided

¾ cup sugar, divided

1 tsp. cinnamon

½ tsp. ground nutmeg

¼ tsp. ground ginger

Oeonoque Orchards (Mrs. Smith’s) homestyle pie crust

2/3 cup Karo light or dark corn syrup

2 Tbsp. margarine, melted

½ tsp. vanilla

1 cup chopped pecans

Preheat oven to 350 F.  In medium bowl combine sweet potatoes, 1 egg, and ¼ cup of the sugar, cinnamon, nutmeg and ginger; stir until well blended.  Spread evenly in bottom of pie crust.  In same bowl combine remaining 2 eggs, ½ cup sugar, the corn syrup, margarine and vanilla; stir until well combined.  Stir in pecans.  Spoon over sweet potato mixture.  Bake 60 minutes or until puffed and set.  Cool completely on wire rack.    8 servings

(Recipe for the Sweet Potato Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Sweet Potato Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Pumpkin Pecan Pie Recipe

November 11, 2012 Leave a Comment

Pumpkin Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well, the recipe for Pumpkin Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Pumpkin Pecan Pie Recipe

Pumpkin Pecan Pie

Pumpkin filling (recipe follows)

Oronoque Orchards (Mrs. Smith’s) homemade pie crust

2 eggs

2/3 cup Karo Light or Dark Corn Syrup

2/3 sugar

2 Tbsp. margarine, melted

½ tsp. vanilla

1 cup coarsely chopped pecans

Preheat oven to 350 F.  Prepare Pumpkin Filling; spread evenly in bottom of pie crust.  In medium bowl beat eggs slightly.  Add corn syrup, sugar, margarine and vanilla; stir until well blended.  Stir in pecans.  Carefully spoon over Pumpkin Filling.

Bake 60 minutes or until filling is set around edge.  Cool on wire rack.

Pumpkin Filling:  In small bowl combine 1 egg, 1 cup canned pumpkin, 1/3 cup sugar, ½ tsp. cinnamon, ¼ tsp. ground ginger and 1/8 tsp. ground cloves.

(Recipe for the Pumpkin Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Pumpkin Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Chocolate Macadamia Nut Pie Recipe

October 28, 2012 Leave a Comment

Chocolate Macadamia Nut Pie

The recipe for Chocolate Macadamia Nut Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Chocolate Macadamia Nut Pie Recipe

Chocolate Macadamia Nut Pie

3 squares (1oz. each) semi-sweet chocolate

¼ cup margarine

½ cup heavy cream

½ cup Karo Light Corn Syrup

3 eggs

1/3 cup sugar

1/3 cup packed brown sugar

1 jar (3 ½ oz.) macadamia nuts, coarsely chopped & toasted (about ¾ cup)

Oeonoque Orchards (Mrs. Smith’s) homestyle pie crust

Whipped cream and macadamia nuts dipped in chocolate (optional)

Preheat oven to 350 F.  In small heavy saucepan combine chocolate and margarine; stir over low heat until melted and smooth.  Remove from heat.  Stir in cream and corn syrup until well blended.  In medium bowl beat eggs and sugars until well mixed.  Stir in chocolate mixture until blended.  Stir in macadamia nuts.  Pour into pie crust.

Bake 40 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  If desired, serve with whipped cream am macadamia nuts.    8 servings

TIP:  Although macadamia nuts make this pie extra special and extra rich, you can make an equally exotic version with roasted UNSALTED cashews or pistachios.

(Recipe for the Chocolate Macadamia Nut Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Chocolate Macadamia Nut Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Apple Nut Lattice Tart Recipe

October 15, 2012 1 Comment

Apple Nut Lattice Tart

A distinctive lattice top, golden raisins and walnuts make this apple pastry special.  Why don’t you try this Apple Nut Lattice Tart?  It’s October, and time to start baking with apples!!

Apple Nut Lattice Tart Recipe

Apple Nut Lattice Tart

15 oz. package Pillsbury All Ready Pie Crusts

1 tsp. flour

Filling:   3 to 3 ½ cups thinly sliced, peeled apples

½ cup sugar

3 Tbsp. golden raisins

3 Tbsp. walnut or pecans, chopped

½ tsp. cinnamon

¼ to ½ tsp. grated lemon peel

2 tsp. lemon juice

1 egg yolk, beaten

1 tsp. water

Glaze:   ¼ cup powdered sugar

1 to 2 Tbsp. lemon juice

Prepare pie crust according to package directions  for two-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.  Preheat oven to 400 F.  Place 1 prepared crust in pan; press in bottom and up sides of pan.  Trim edges if necessary.

In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and 2 tsp. lemon juice.  Spoon into pie crust-lined pan.

To make lattice top, cut remaining crust into ½ inch wide strips.  Arrange strips in lattice design over apple mixture.  Trim and seal edges.  In small bowl, combine egg yolk and water; gently brush over lattice.  Bake at 400 F. for 40 to 60 minutes or until golden brown and apples are tender.  Cool 1 hour.

In small bowl, combine glaze ingredients; drizzle over slightly warm tart.  Cool; remove sides of pan.

8 servings

(Recipe for the Apple Nut Lattice Tart recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chocolate Orange Layer Pie Recipe

October 6, 2012 Leave a Comment

Chocolate Orange Layer Pie

I made this Chocolate Orange Layer Pie for dessert, and I must say that it was very good.  I always look for what I’ll make for dessert, and that will determine what I will make for dinner.  So when I made this pie, I made pork tenderloin, which wasn’t too heavy, and it had orange juice in the sauce, so it went well with each other.

Chocolate Orange Layer Pie Recipe

Chocolate Orange Layer Pie

1 package Pillsbury All Ready Pie Crust

Chocolate Filling:   ½ cup sugar

3 Tbsp. cornstarch

¼ tsp. salt

2 Tbsp. milk

2 oz. unsweetened chocolate

1 cup milk

2 egg yolks, slightly beaten

2 Tbsp. margarine

½ tsp. vanilla

Orange Filling:   1 tsp. unflavored gelatin

¼ cup frozen orange juice concentrate, thawed

1 cup whipping cream

¼ cup powdered sugar

Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.  (Refrigerate remaining crust for a later use.)  Bake at 450 F. for 9 to 11 minutes or until light golden brown.  Cool completely.

In small bowl, combine sugar, cornstarch and salt; mix well.  Stir in 2 tablespoons milk.   Set aside.  In medium heavy saucepan over low heat, melt unsweetened chocolate with 1 cup milk, stirring constantly until smooth.  Blend in cornstarch mixture.  Cook over low heat until mixture is thickened and boils, stirring constantly.  Boil 1 minute.  Blend about ¼ cup of hot mixture into egg yolks.  Gradually stir yolks mixture into hot mixture in saucepan.  Cook over low heat for 3 minutes, stirring constantly.  Remove from heat; stir in margarine and vanilla.  Cover surface with plastic wrap.  Refrigerate until just cool, about 1 hour.  Spoon chocolate filling evenly into cooled crust.

In small saucepan, combine gelatin and orange juice concentrate.  Stir over low heat until gelatin dissolves.  Cool slightly.  In small bowl, combine whipping cream and powdered sugar; beat until soft peaks form.  Fold orange juice mixture into whipped cream.  Spread evenly over chocolate filling.  Refrigerate 1 hour.  Store in refrigerator.              8 servings

Chocolate-Dipped Orange Sections:  For an easy-to-make garnish, drain mandarin orange sections.  In a small saucepan over low heat, melt ¼ cup semi-sweet chocolate chips and 1 tablespoon shortening.  Dip or spoon the chocolate mixture over half of each orange sections; place on waxed paper covered cookie sheet.  Refrigerate 15 to 20 minutes or until chocolate is set.

(Recipe for the Chocolate Orange Layer Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Mystery Pecan Pie Recipe

October 5, 2012 1 Comment

Mystery Pecan Pie

Under the pecans is a surprise layer of cream cheese baked right in the filling.  Try this Mystery Pecan Pie recipe…it’s delicious.

Mystery Pecan Pie Recipe

Mystery Pecan Pie

1 (15 oz.) package Pillsbury All Ready Pie Crusts

Filling:   1 (8 oz.) package cream cheese. softened

1 egg

1 tsp. vanilla

1/3 cup sugar

¼ tsp. salt

3 eggs

¼ cup sugar

1 cup corn syrup

1 tsp. vanilla

1 ¼ cups chopped pecans

Prepare pie crust according to package directions for filled one-crust pie.

Heat oven to 375 F.  In small bowl, combine cream cheese, 1 egg, 1 tsp. vanilla, 1/3 cup sugar and salt; beat at low speed until smooth and well blended.  Set aside.  In another small bowl, beat 3 eggs.  Stir in ¼ cup sugar, corn syrup and 1 tsp. vanilla; blend well.

Spread cream cheese mixture in bottom of crust-lined pan.   Sprinkle with pecans.  Gently pour corn syrup mixture over pecans.  Bake at 375 F. for 35 to 45 minutes or until center is set.  Cover edge of pie crust with strip of foil after 15 to 20 minutes of baking to prevent excessive browning.  Cool completely.  Store in refrigerator.   8 servings

(Recipe for the Mystery Pecan Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Mystery Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

 

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Company’s Coming Cashew Pie Recipe

September 30, 2012 Leave a Comment

Company’s Coming Walnut or Cashew Pie

Whenever I have extra walnuts or cashews, I find myself looking in my Pillsbury Classic Cookbook for the recipe for Company’s Coming Cashew Pie.  The first time I made this pie was in 1994 or 1995, it’s really simple to make.  So here goes….

Company’s Coming Cashew Pie Recipe

Company’s Coming Walnut or Cashew Pie

1 package Pillsbury All Ready Pie Crusts

Filling:   ¾ firmly packed brown sugar

3 Tbsp. margarine, softened

¾ light corn syrup

1 tsp. vanilla

3 eggs

1 cup chopped cashews

 

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.  (Refrigerate remaining crust for a later use.)

Heat oven to 350 F.  In large bowl, beat brown sugar and margarine at high speed until light and fluffy.  Add corn syrup and vanilla; beat at medium speed until smooth.  Beat in 1 egg at a time, blending well after each addition.  Stir in cashew nuts.  Pour into crust-lined pie pan.

Bake at 350 F. for 45 to 50 minutes or until top of pie is deep golden brown.  Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.   8 servings

(Recipe for the Company’s Coming Walnut or Cashew Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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