Pecan Pie

Ingredients, Serves 4-6:

• Pie Crust:
• 1 cup flour plus some for dusting
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3 tablespoons cold water
• Filling
• 1 cup pecan halves
• 3 eggs
• 2/3 cup sugar
• 5 tablespoons unsalted butter (melted)
• 1 cup corn syrup (light or dark)
• 1/2 teaspoon salt

My early memories of childhood are of my father loving pecan pie.  It was his absolute favorite thing to eat!  I too became a big fan of pecan pie.  So I had to do a blog on making this wonderfully rich and tasty dessert.  Making the pie crust from scratch is easy and definitely makes the pie worth waiting for!

To make the crust, in medium bowl, mix flour and salt. Cut in shortening until granules are formed that are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.

Roll the pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap and refrigerate for about 45 minutes or until dough is firm and cold, yet pliable.

Heat oven to 375°F.  Roll pastry using flour dusted rolling pin into a round shape 2 inches larger than upside-down 9-inch pie plate. Place pastry into pie plate, pressing up against sides and bottom.  Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with the end of a fork to get pie edge look.

In another medium bowl, beat all filling ingredients except pecans with wire whisk until well blended. Stir in pecans. Pour into pastry-lined pie plate.

Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Put in oven and bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Let rest on counter until at room temperature and serve!

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Grand Marnier Dessert Souffle

Ingredients, Serves 4:

• 3 large eggs, whites separated from yolks
• 3 tablespoon Grand Marnier liqueur
• 1/2 cup sugar plus 1 tablespoon
• 1/2 teaspoon vanilla extract
• 1 tablespoon powdered sugar
• 1/8 teaspoon salt
• 1/4 teaspoon cream of tartar
• cooking spray (can use any cooking oil)
• 4 ramekin dishes (3")

I love dessert souffles, although I can't eat them often (or I won't fit into my jeans!).  I went out and got some Grand Marnier liqueur, wow not cheap!  You can actually make souffles with any flavored liqueur.  Grand Marnier has an orange flavor.  You don't even have to use liqueur if you don't want to.  Orange juice or other juices can work as well.

Pre-heat oven to 400ºF and place a baking sheet on a center positioned rack.  Coat the 4 ramekins with the cooking spray and then sprinkle 1 tablespoon of sugar to coat the bottom and sides of the dishes.

Using a mixer, beat the egg yolks in a large bowl on medium-high for 5 minutes.  Slowly add 1/4 cup sugar, vanilla extract and Grand Marnier and mix for another 2 minutes.

In a separate large bowl, beat egg whites with mixer on high for 1 minute or until foamy peaks form.  Add cream of tartar and salt and beat another 30 sec.  Gradually add remaining 1 tablespoon sugar, beating until stiff peaks form.

Using a rubber spatula, gently fold in one quarter of the egg white mixture into the egg yolk mixture until just mixed.  Gently fold in the rest of the egg white mixture.  Divide the mixture into the 4 ramekins.

Bake the souffles for 10 minutes or until golden brown on top and top has risen above sides of ramekins.  Gently take out of oven and dust with powdered sugar and serve immediately!  The Grand Marnier flavor goes well with raspberries or strawberries.

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Pumpkin Pie with Cranberry Glazing

Ingredients, Serves 4:

• 1 cup canned pumpkin
• 8 oz gingersnaps (you can find them in the cookie aisle)
• 1/2 cup walnuts
• 4 tablespoons unsalted butter, melted
• Filling:
• 1 cup canned pumpkin
• 1/3 cup light brown sugar
• 1 tablespoon honey
• 3/4 teaspoon ground ginger
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon ground clover
• 2 large eggs
• 3/4 cup heavy cream
• Cranberry Glaze:
• 2 cups fresh cranberries
• 1/4 cup orange juice
• 1/4 cup water
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour

Holidays are made for pies!  and Pumpkin pie rules!  Especially when you make the crust out of gingersnaps and walnuts and top it was a cranberry glazing... yummie!

First we make the crust.  Pre-heat the oven to 350°F.  Break apart the gingersnaps into smaller pieces and add them into a food processor along with the walnuts and grind until the mixture is a consistent crumb size.  Add in the melted butter and pulse grind until the mixture is consistently sticky.  Pour into a 9" pie dish and spread evenly around.

Now we make the filling.  In a medium sized bowl, whisk together the pumpkin, brown sugar, honey, ginger, cinnamon, cloves, heavy cream, eggs and salt.  Pour into pie crust dish and put into the oven.  Bake for roughly 35-40 minutes until the crust darkens slightly and the filling becomes firm near the crust.  If the crust looks like it is browning too much, cover it aluminum foil strips.  Transfer the pie to a baking sheet and let cool.  It is important to let the filling cool until it is firm otherwise, the cranberry glazing will sink when you pour it on top!

Finally, we make the cranberry glaze.  In a medium saucepan, whisk together the orange juice, water, sugar and flour until smooth.  Add the cranberries and cook on medium heat until the cranberries just begin to burst and the liquid thickens, roughly 5 - 8 minutes.  Carefully pour the glazing over the pie and refrigerate until well chilled.

You can serve as is, or sprinkle with your favorite topping like cinnamon or powdered sugar or even nuts!  Enjoy!

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