[CnD] Recipe for peach cobbler
Hello everyone. Hope all is well with you all out there in cooking land exclamation mark LOL wondering if anyone has a peach cobbler or peach pie recipe? Thanks in advance Teresa Sanchez sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] grilling outdoors?
Hello: You both are very adventurous. Maybe at some point we will get a smoker. Regards, John McConnell -Original Message- From: jan brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 27, 2016 7:54 PM To: cookinginthedark@acbradio.org Cc: jan brown Subject: Re: [CnD] grilling outdoors? I didn't start grilling on my own until sometime in the nineties At the time we had one of those little Weber or Weber knock-offs. It had a gas igniter which was easy to use until it died. It was hooked to a gas cartridge which had no way of telling you when it was out of gas. When the fire stopped, I had to screw on another one and start or resume cooking. I would simply put the meat on the grill using my hands, not touching the grill of course. Sometimes I transferred the meat from a plate with a metal spatula. Then I timed the cooking with a talking timer or my watch using the same time I used for broiling When it came time to flip the meat, I got my spatula out again and put it to work. All marinating and seasoning took place ahead of time. Now, I use a smoker/grill. I like the flavor much better and grilling times are similar. But it is a more complicated piece of equipment but I find it easy to use now. I just had to learn where to put the wood pellets and how to use the thing. My husband is totally blind too and he uses it as well. He has become the smoker cleaner which involves cleaning out the fire box with a shop vac. But it is worth all the trouble and then some. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Copycat 7-UP
Copycat 7-UP Prep Time: 2 hour 10 minute Cook Time: 2 hour 10 minute Calories 140 1 cup plus 1 tablespoon granulated sugar 1 cup corn syrup 1/2 teaspoon Kool-Aid lemonade unsweetened drink mix 1 1/4 cups very hot water 1 tablespoon bottled lime juice 2 tablespoons bottled lemon juice 11 cups cold soda water 1. Combine sugar, corn syrup, and lemonade drink mix in a medium pitcher or bowl. Add hot water and stir until sugar has dissolved and syrup is clear. 2. Add lime juice and lemon juice and stir. Cover and chill several hours until cold. 3. To make the soda, add 1/4 cup cold sugar to 1 cup cold soda water (1 to 4 ratio). Stir gently, drop in some ice, and serve. Makes 1110-ounce servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] grilling outdoors?
I didn't start grilling on my own until sometime in the nineties At the time we had one of those little Weber or Weber knock-offs. It had a gas igniter which was easy to use until it died. It was hooked to a gas cartridge which had no way of telling you when it was out of gas. When the fire stopped, I had to screw on another one and start or resume cooking. I would simply put the meat on the grill using my hands, not touching the grill of course. Sometimes I transferred the meat from a plate with a metal spatula. Then I timed the cooking with a talking timer or my watch using the same time I used for broiling When it came time to flip the meat, I got my spatula out again and put it to work. All marinating and seasoning took place ahead of time. Now, I use a smoker/grill. I like the flavor much better and grilling times are similar. But it is a more complicated piece of equipment but I find it easy to use now. I just had to learn where to put the wood pellets and how to use the thing. My husband is totally blind too and he uses it as well. He has become the smoker cleaner which involves cleaning out the fire box with a shop vac. But it is worth all the trouble and then some. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] grilling outdoors?
Hi Zowie, I use a Smoke Hollow grill which is a charcoal/propane combination grill. I use the charcoal side mostly for smoking because it has an attached firebox, so I use indirect heat when I am cooking. The propane side has a searing grill for searing meats and the regular grill which I use in combination. I cook safely by using a talking thermometer and I am armed with a set of tools that include a set of barbeque gloves which allow me to use my hands to move meats around on the grill sections. The meat is cooked by time and temperature because the thermometer has a long probe. I usually start with one burner and I start on low and I wear my gloves while working over the heat. This method has saved me from burning meat and my hands. My suggestion is to use a chimney for starting charcoal with a long lighter or match, this will allow you to start a fire without lighter fluid and it works well. I would also suggest that you get a set of barbeque tool and get a set of gloves that are thermaly lined to allow you to manipulate what is being cooked and finally a talking cooking thermometer. Most of all pay attention to what you are doing. Greg B. -Original Message- From: Zoe via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 27, 2016 8:58 PM To: cookinginthedark@acbradio.org Cc: Zoe Subject: [CnD] grilling outdoors? Alright, can anyone tell me how they safely grill outside? What grills do you use, how do you set things up, be descriptive. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Utterly Deadly Southern Pecan Pie
I suspect it wouldn't turn out the same way. The one in Cook's Country is interesting, because they take a traditional recipe and make a healthier version that has the same flavor and texture. It was fascinating to hear about such a scientific approach to developing recipes. -Original Message- From: jan brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 27, 2016 1:19 PM To: cookinginthedark@acbradio.org Cc: jan brown Subject: Re: [CnD] Utterly Deadly Southern Pecan Pie Thank I looked in the Safe Way frozen section but I'll look elsewhere. I'll check out maple syrup pie. Do you think I could do a simple substitute maple for corn syrup?s ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] guidelines; all members please read
Ok, sorry but, uh blind doesn't mean we can't find instructions on boxes, we just have to try a little harder. -Original Message- From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 24, 2016 11:05 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] guidelines; all members please read How about adding this to the guidelines, Steve: No recipe which says, "Prepare cake or anything else according to package directions" which we blind people cannot read and there are also those of us who live alone and don't have sighted help around, and are not married to a sighted person or partner, and cannot afford a fancy reader that reads cans and boxes. I am annoyed when part of a recipe requires you to go by package directions a blind person cannot read. Also, when someone sends recipes that are not blind-friendly, that is what a sighted person is doing. What are they doing on this list, then? Yes, I am suspicious when someone does that, and it raises red flags. Marie -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, July 22, 2016 12:27 PM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] guidelines; all members please read Thank you Nicole, I had lost this message I will save it for future references. I appreciate that. Sugar ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, July 22, 2016 12:24 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] guidelines; all members please read Here folks, below the list guidelines are instructions on how to subscribe or unsubscribe. Note that there's a special email address for this, not the regular list address. Hope this helps, and for those unsubscribing I'll miss y'all. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart Sent: Sunday, April 27, 2014 10:19 PM To: cookinginthedark Subject: [CnD] guidelines; all members please read List guide lines. Note, that the moderators addresses are in cluded at the end of this message. 1. Keep messages on the topic of cooking. 2. Change subject lines to reflect the body of the message. 3. Avoid sending short, meaningless messages. Examples follow: "Thanks for the recipe" "This sounds good" "Me too" Messages like this clutter up the list and greatly increase the time it takes to read through posted messages. If you want to thank someone for a recipe please do so off list. 4. Please limit posting of multiple recipes to about 5 to 7 per day. You take the time to post them, so make sure that they get read. Bombarding the list with 10 to 20 recipes will ensure that many are deleted instead of read. 5. Questions, comments, complaints, and requests for assistance should be directed to the list owner or the list moderators for proper handling. 6. Off Topic notices or solicitations must be sent to the list owner for approval and posting to the list. Failure to do this may result in suspension from the Cooking in the Dark list. Cooking in the Dark List Information. To subscribe to the list, send a message to: cookinginthedark-requ...@acbradio.org and in the subject line, put subscribe or unsubscribe. A confirmation message will be sent to your address. When you receive it, simply reply to it to complete the subscription or unsubscription transaction. If you need to get in touch with the owner of this list, Dale Campbell, please send a message to: cookinginthedark-ow...@acbradio.org Or: cookinginthed...@att.net To Contact the list moderator, Steve Stewart, please send a message to: cookda...@gmail.com Please include a FORWARDED list message with ALL HEADERS intact to make it easier to help you. This list does not keep archives. Cooking in the Dark is sponsored by Blind Mice Mart. Visit them at www.blindmicemegamall.com Have a MICE Day! STEVE and GINA STEWART CnD MODERATOR ATTHEMARKET OWNER EMAIL;cookda...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _
[CnD] grilling outdoors?
Alright, can anyone tell me how they safely grill outside? What grills do you use, how do you set things up, be descriptive. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Maple Syrup Pie
Yes I sure does, strange right? ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: jan brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 27, 2016 4:47 PM To: cookinginthedark@acbradio.org Cc: jan brown Subject: Re: [CnD] Maple Syrup Pie Hi Sugar. Just a point of clarification. Does this recipe really call for one and two thirds cup of maple sugar? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cupcake pans
Haven't heard of anything quite like what you mention. You could get silicone muffin pans, that you could press the bottom part of or pull apart the sides of for turning cupcakes out. > On Jul 27, 2016, at 7:44 PM, Jeanne Fike via Cookinginthedark > wrote: > > Hello, > > Just curious, does anyone know if there is such a cupcake pans that have a > button on the under side for each cup to help get them out? > >Jeanne > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Maple Syrup Pie
Hi Sugar. Just a point of clarification. Does this recipe really call for one and two thirds cup of maple sugar? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cupcake pans
Hello, Just curious, does anyone know if there is such a cupcake pans that have a button on the under side for each cup to help get them out? Jeanne ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Utterly Deadly Southern Pecan Pie
That was a good suggestion. I found a maple syrup recipe on allrecipes which I wrote down and put in my phone but did not copy here because I haven't made it yet. It is not yet tried and true. But it had you toast the pecans in butter in a heavy skillet first and then add the filling ingredients which basically substitute maple for corn syrup. I'll tell all once I make it. A while back somebody posted a recipe for an eggless chocolate cake which dated from world war II when there was rationing. There were several posted and I mad the one cooked in an eight inch pan and said you could use either brown or white sugar. I made it today, used brown sugar and increased the cocoa powder from 1/ cup to one half cup. It was truly deep dark and delicious. I frosted it with white frosting. I should have used more. Everybody loved it. Thanks list3 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Microwave Homemade Caramel Chews
Microwave Homemade Caramel Chews 1/2 cup butter 1 (4 oz.) chopped walnuts or pecans 1/2 cup light corn syrup 1/2 can sweetened condensed milk, about 3/4 cup 1 cup packed light or dark brown sugar 1/2 teaspoon pure vanilla extract Generously butter bottom of an 8 inch square micro-safe baking pan. Add nuts. Shake pan to settle into an even layer. Put remaining butter and corn syrup in a 2 quart micro-safe bowl(or any other deep sided micro-safe container). Microwave on high power 2 minutes or until butter melts. Add condensed milk, brown sugar, and vanilla. Stir to smoothly blend. Microwave at medium power for 8-10 minutes, stirring every 1 minute or so, until mixture has a thick, caramel consistency. Pour mixture over nuts in pan. Tilt pan so caramel flows over nuts in an even layer. Let cool at least 2 hours before cutting into squares. Makes about 5 dozen. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Utterly Deadly Southern Pecan Pie
Jan try Walmart and look for Dole sliced 16 oz fruit bowls. -Original Message- From: jan brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 27, 2016 2:19 PM To: cookinginthedark@acbradio.org Cc: jan brown Subject: Re: [CnD] Utterly Deadly Southern Pecan Pie Thank I looked in the Safe Way frozen section but I'll look elsewhere. I'll check out maple syrup pie. Do you think I could do a simple substitute maple for corn syrup?s ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Karo Pecan Pie
Karo Pecan Pie 1 cup dark Karo syrup 3 eggs, slightly beaten 1 cup sugar 2 tablespoons oil 1 teaspoon vanilla 1 teaspoon salt 1 cup pecan halves or chopped Mix together adding pecans last. Pour into unbaked nine inch pastry shell and bake at 400° for 15 minutes then 350° for 30 to 35 minutes. Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for to you I entrust my life ( Psalm 143:8). -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Maple Syrup Pie
Auh, no problem Naima I already had it in my maple pie folder. ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 27, 2016 11:32 AM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: Re: [CnD] Maple Syrup Pie Thanks Sugar, you beat me to it. And saved me a lot of time, from having to look it up and write it out. -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 27, 2016 2:29 PM To: CND Cc: Sugar Subject: [CnD] Maple Syrup Pie Maple Syrup Pie 8 or 9 inch unbaked pie crust 1 2/3 cup brown sugar, packed (Or use maple sugar if available) 2 Large eggs 1/2 cup heavy cream 1/2 cup pure maple syrup 2 Tablespoons melted butter Beat eggs and sugar in large bowl. Add remaining ingredients and beat until smooth. Pour into pie shell and bake at 350 ° for 40-60 minutes, until top is puffed and browned, but filling is still slightly jiggly in center. You can tell by feeling with a fork and if it'slike a Jello substance. Allow to cool before serving. Beat 1/2 cup cream (remaining in pint carton) until soft peaks from. Serve pie topped with whipped cream. Serves 8-10. “Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for to you I entrust my life” ( Psalm 143:8). -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Maple Syrup Pie
Thanks Sugar, you beat me to it. And saved me a lot of time, from having to look it up and write it out. -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 27, 2016 2:29 PM To: CND Cc: Sugar Subject: [CnD] Maple Syrup Pie Maple Syrup Pie 8 or 9 inch unbaked pie crust 1 2/3 cup brown sugar, packed (Or use maple sugar if available) 2 Large eggs 1/2 cup heavy cream 1/2 cup pure maple syrup 2 Tablespoons melted butter Beat eggs and sugar in large bowl. Add remaining ingredients and beat until smooth. Pour into pie shell and bake at 350 ° for 40-60 minutes, until top is puffed and browned, but filling is still slightly jiggly in center. You can tell by feeling with a fork and if it'slike a Jello substance. Allow to cool before serving. Beat 1/2 cup cream (remaining in pint carton) until soft peaks from. Serve pie topped with whipped cream. Serves 8-10. “Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for to you I entrust my life” ( Psalm 143:8). -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] VERMONT MAPLE DELIGHT PIE
I've not made this but it sounds interesting VERMONT MAPLE DELIGHT PIE 1 unbaked 10" pie shell 2 tbsp. melted butter 3/4 c. brown sugar 3/4 c. maple syrup 1/4 tsp. salt 4 lg. eggs (or 6 med.) 1/2 c. undiluted canned milk 1/2 tsp. maple extract 1/2 tsp. lemon extract 3/4 c. quick rolled oats 1/2 c. slivered almonds Whipped topping Maraschino cherries Preheat oven to 400 degrees. Over low heat melt the butter, brown sugar and maple syrup together, stir until sugar is dissolved. Add extracts and salt. Set aside to cool. Beat eggs and milk together, add to sugar mixture. Blend well. Stir in oats and nuts; pour into pie shell. Bake for 20 minutes at 400 degrees. Reduce heat to 350 degrees and bake until middle is firm, about 20 to 25 minutes longer. Cool on rack. Serve with whipped cream or topping; garnish with a maraschino cherry. "Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for to you I entrust my life" ( Psalm 143:8). -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Maple Syrup Pie
Maple Syrup Pie 8 or 9 inch unbaked pie crust 1 2/3 cup brown sugar, packed (Or use maple sugar if available) 2 Large eggs 1/2 cup heavy cream 1/2 cup pure maple syrup 2 Tablespoons melted butter Beat eggs and sugar in large bowl. Add remaining ingredients and beat until smooth. Pour into pie shell and bake at 350 ° for 40-60 minutes, until top is puffed and browned, but filling is still slightly jiggly in center. You can tell by feeling with a fork and if it'slike a Jello substance. Allow to cool before serving. Beat 1/2 cup cream (remaining in pint carton) until soft peaks from. Serve pie topped with whipped cream. Serves 8-10. Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for to you I entrust my life ( Psalm 143:8). -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Utterly Deadly Southern Pecan Pie
Thank I looked in the Safe Way frozen section but I'll look elsewhere. I'll check out maple syrup pie. Do you think I could do a simple substitute maple for corn syrup?s ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Trisha's Classic Pecan Pie (no corn syrup)
Trisha's Classic Pecan Pie (no corn syrup) Prep Time: 10 minute Cook Time: 55 minute Total Time 1 hour 5 minute Serves: 8 Level: Easy Trisha makes a classic southern dessert, a buttery, caramelly, pecan pie. Ingredients 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs 1 cup chopped pecans 1/2 cup (1 stick) butter(, melted 2 tablespoons milk 1 tablespoon all-purpose flour 1 1/2 teaspoons pure vanilla extract 1 9-inch deep dish pie shell, unbaked, or homemade pastry 1 cup pecan halves Vanilla ice cream or whipped cream, for serving Directions Preheat the oven to 350 f. In a large bowl mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, and flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern. Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Utterly Deadly Southern Pecan Pie
Though I wouldn't rule out the possibility that there's a pecan pie without corn syrup in it, I've yet to see one. Perhaps you could pull up a maple syrup pie on the web and introduce pecans into it like in a pecan pie. The flavor would be a bit different, but it might suffice. There's a good sounding maple syrup pie in the issue of Cook's Country that the NLS read as one of their magazine of the month selections last year that might be good to check out if you're a member of BARD or have an NLS account. As for rhubarb, I've run into it in the frozen section of at least one of the local grocery store chains. -Original Message- From: jan brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 27, 2016 12:04 PM To: cookinginthedark@acbradio.org Cc: jan brown Subject: Re: [CnD] Utterly Deadly Southern Pecan Pie I like pecan pie but don't like corn syrup. I tried making a pecan pie substituting pecans for the coconut in a pie which is basically custard. It was not successful in that the pecans did not taste like pecans but just had texture. I suspect if I had roasted them the pie would have been better. Everybody had seconds but still, it was not what I wanted. We ground the pecans as my husband grew up with ground pecans in his pie and loved it. The long way of getting to my question, I know but here it is. Does anybody know of a pecan pie recipe which does not call for corn syrup? I hope I can find one because this is one of the pies slated for Thanksgiving. Does anybody know where I can get frozen rhubarb? Again, this is for Thanksgiving when rhubarb is not fresh. Thanks ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Southern Pecan Pie
Southern Pecan Pie Prep Time: 15 minute Cook Time: 50 minute Total Time: 1 hour 5 minute Servings: 8-10 Ingredients 3 eggs, lightly beaten 1 cup sugar 1 cup light corn syrup 3 tablespoons butter 1 teaspoon pure vanilla extract 1 cup broken pecans 9 inches pie shells (recipe follows) 10-12 pecan halves Pie Shell 1 1/3 cup sifted all-purpose flour 1/2 teaspoon salt 1/2 cup shortening 3 tablespoons cold water Directions Pie Shell: Combine 1 1/3 cup sifted all-purpose flour and 1/2 teaspoon salt in a mixing bowl. Cut in 1/2 cup shortening until uniform but coarse. Sprinkle on 3 tablespoons cold water. Mix with a fork until you can shape mixture into a ball. Roll out to fit a 9-inch pie pan. Place in pan, trim and flute edge. Filling: Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces. Pour filling into prepared pie shell. Arrange the pecan halves around the inside edge. Bake at 400 for 10 minutes. Reduce heat to 350. Bake 40 minutes longer or until the center is firm. Cool to room temperature before cutting. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Utterly Deadly Southern Pecan Pie
I like pecan pie but don't like corn syrup. I tried making a pecan pie substituting pecans for the coconut in a pie which is basically custard. It was not successful in that the pecans did not taste like pecans but just had texture. I suspect if I had roasted them the pie would have been better. Everybody had seconds but still, it was not what I wanted. We ground the pecans as my husband grew up with ground pecans in his pie and loved it. The long way of getting to my question, I know but here it is. Does anybody know of a pecan pie recipe which does not call for corn syrup? I hope I can find one because this is one of the pies slated for Thanksgiving. Does anybody know where I can get frozen rhubarb? Again, this is for Thanksgiving when rhubarb is not fresh. Thanks ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Utterly Deadly Southern Pecan Pie
Utterly Deadly Southern Pecan Pie Prep Time: 20 minute Cook Time: 45 to 60 minute Total Time: 1 hour 5 minute Serves: 8 Ingredients 1 cup sugar 1/2 cup corn syrup you can use (1/2 dark and 1/2 light) 4 eggs 1/4 cup butter 1/2 teaspoons pure vanilla 1/2 cups pecans coarsely broken 1 unbaked deep dish pie shell Directions In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly. In large boil beat eggs lightly and very slowly pour the sugar mixture into the egg mixture. Stirring constantly. At this point strain the mixture, making sure it's smooth and lump free. Stir in butter, vanilla, and pecans and pour into crust. Bake in a 350 degrees F oven for about 45 to 60 minutes or until set. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
