state fair pecan pie

This is an adaptation of the recipe that won the 1996 State Fair of Texas.

1 1/2 cups pecan halves (5 1/2 oz.)

In a pie plate, toast the pecans for 8 minutes, or until lightly browned. Let cool.

1 1/2 sticks cold unsalted butter
1 1/2 cups dark brown sugar
3/4 cup granulated sugar
1/2 cup dark corn syrup
3 tablespoons whole milk
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
1/2 teaspoon salt

In a medium saucepan, melt the butter. Add the brown sugar, granulated sugar, corn syrup, milk, flour, vanilla, and salt. Cook over moderate heat just until the mixture comes to a boil. Remove from the heat and let stand for 5 minutes.

4 large eggs

In a heatproof bowl, lightly beat the eggs. Gradually whisk in the hot sugar mixture until thoroughly blended. Mix in the toasted pecans and pour into a pie shell. Bake for about 45 minutes in a 350 oven, or until the center is just barely set and the crust is golden brown. Transfer the pie to a rack to cool completely.

Peace,
Milton

black and blue berry pie

These are Ginger's two favorite berries, so why not put them in a pie?

Thaw and drain

5 cups frozen blueberries
2 1/2 cups frozen blackberries
(since we are not in the season for fresh ones)

Add the following ingredients after mixing them together well:

1 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons corn starch

Pour the mixture into a pie shell and sprinkle with

1 tablespoon lemon juice
2 tablespoons butter

Cover with a second pie pastry round and cut slits in the top. Bake at 425 for 35-45 minutes.

Peace,
Milton

rachel's nut brittle

My mother-in-law is crazy about peanut brittle. For Thanksgiving I'm going to make her this special version adapted from a Food & Wine recipe in their December issue.

2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup corn syrup
1/2 teaspoon baking soda
12 oz. roasted peanuts, cashews, and pecans

Comine the sugar, water, butter, and corn syrup in a large sauce pan and brint to a boil. Cover and cook over medium high heat, stirring occasionally, until it registers 300 on a candy thermometer. Remove from heat and stir in the baking soda. The mixture will bubble. Stir in the nuts and quickly scrape the mixture on to a rimmed nonstick baking sheet (0r, if you baking sheets are like mine and not nonstick, one that has been sprayed with Pam). Working quickly, spread the mixture into an even layer. Let it cool completely before breaking it into pieces.

Makes about 2 pounds.

Peace,
Milton

cappucino muffins

One of the really good cooks in our congregation served these at Coffee Hour a couple of weeks ago and was kind enough to share the recipe. I would be wrong to keep it to myself. She said she got the recipe from Taste of Home 2000.

Espresso Spread

4 oz. cream cheese
½ teaspoon vanilla
1 tablespoon sugar
¼ cup mini semisweet chocolate chips
½ teaspon instant coffee granules

Combine spread ingredients; cover & refrigerate until serving OR when muffins are cooked, cut out an upside down cone from top of each muffin; fill cavity with spread; invert cone on top.

Muffins

2 cups flour
2 tablespoon instant coffee granules
¾ cup sugar
½ cup butter, melted
2 ½ teaspoon baking powder
1 egg
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon salt
¾ cup mini semisweet chocolate chips
1 cup milk

Combine flour, sugar, baking powder, cinnamon, & salt. In another bowl, stir milk & coffee granules until coffee dissolves; add butter, egg, & vanilla. Stir into dry ingredients just until moistened; fold in chips. For about 12 muffins, fill greased medium muffin cups 2/3 full; bake at 375 for 17-20 min. (For about 36 mini muffins bake only about 12 min.)

Peace,
Milton

strawberry shortcake with a twist

We are heading for a "heat wave" here in New England, which we define as three days over ninety degrees. My greatgrandmother, who spent her whole life on the Texas coast, would have never understood our cause for alarm. I mention her, even though I never met her, because this shortcake recipe is hers, passed down now over four generations. I've combined it with a recipe I've had for a long time -- Strawberries with Orange Sugar -- to give this old family recipe a bit of a twist. When I was a kid, we made a meal out of Strawberry Shortcake.

Shortcakes

2 c fiour
4 t baking powder
1/2 t salt
4 T sugar

Mis dry ingredients well and and cut in
1/2 c shortening
3/4 c milk

Roll dough to 1/2 inch thickness and cut to desired size. Bake in a 450 degree oven for 12-15 minutes.

Strawberries with Orange Sugar

1/4 c sugar
2 strips (1/2 x 2") orange zest, removed with a vegetable peeler and coarsely chopped
2 pints fresh strawberries
1 T fresh lemon juice

Combine sugar and orange zest in food processor until very finely chopped. Put strawberries in a bowl and add orange sugar and lemon juice. Toss and let stand for thirty minutes.

To assemble the shorcakes, cut the cake in half. Put a dollop of whpped cream in the center of the plate and then put the bottom of the cake on top (this holds it in place). Cover with strawberries, then whipped cream, and then the top of the shortcake. Add another layer of strawberries and whipped cream.

Enjoy.

Peace,
Milton

banana pudding

For pudding:
3 1/2 T flour
1 1/3 c sugar
dash of salt
3 eggs yolks
3 c milk
1 t vanilla
1 box vanilla wafers
6 to 8 bananas

For meringue:
3 egg whites (left over from pudding)
1/4 c plus 2 T sugar
1 t vanilla

Combine flour, sugar, and salt in a saucepan. Beat egg yolks and combine with milk; mix well. Stir into dry ingredients and cook over medium heat, stirring constantly until smooth and thickened. Remove from heat and add vanilla. Slice bananas. In a three quart baking dish, layer one-third of vanilla wafers, then one-third of banana slices, and then one-third of custard mixture. Do that three times.

No one in my family is much for the meringue, but if you want to make it, beat the egg whites until they are foamy, add the 1/4 c plus 2 T sugar (one T at a time), beating the whites until stiff peaks form. Add the vanilla and beat until blended. Spread the meringue over the pudding sealing to the edge of the dish.

With or without the meringue, bake at 425 for 10-12 minutes. 8-10 servings.

Read the post that accompanies this recipe here.

guinness ice cream

I found this recipe here:

GUINNESS ICE CREAM
Makes 1 quart

1/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout (I guess that means you get to drink the rest!)
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract

1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.

2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.

3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions.

sheet apple pie

6-8 Granny Smith apples, sliced thinly
2 T flour
1/2-c brown sugar
1/2-c sugar
salt
1/2 t cinnamon
1/4 t nutmeg
1/2 c walnuts (optional)
butter

Mix dry ingredients, pour over apples, and toss.
Roll out pastry to cover the bottom of a sheet pan; pour apple mixture on top and dot with butter. Top with second pastry, brush with egg yolk, then cinnamon, then sugar.

Bake at 350 for 50 minutes.

white pepper ice cream

2 cups heavy cream
2 cups half-and-half
1/2 vanilla bean, split lengthwise
3/4 T freshly ground white pepper
9 egg yolks
3/4-cup sugar

In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean. Whisk in the white pepper and stir the mixture occasionally to make sure it does not scorch on the bottom. When the mixture reaches a simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 to 15 minutes. In a medium bowl, whisk together the egg yolks and sugar.

Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. Quickly remove it from the heat.

Half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.

lemon bars

Shortbread Base

3/4 c unsalted butter (1 1/2 sticks) -- best if cold and sliced
2 c flour
1/2 c packed brown sugar
1/2 t salt

I mix everything in my food processor until the mixture is crumbly and then press into a 13x9 pan. Bake at 350 for 30 minutes. While the shortbread is baking, make the lemon topping.

1/2 c flour
1/2 t baking powder

4 eggs, beaten
2 c sugar
1/2 t lemon rind
1/2 c lemon juice

Mix dry ingredients and set aside. Whisk eggs, sugar, lemon juice, and rind together (I use my Kitchenaid mixer) and then add flour mixture. When shortbread is done, pour mixture over the top and return to the oven for 25 minutes or until golden and set. Cool and dust with powdered sugar.