100 Year Old Pecan Pie Recipe

I like pecans.  I WANT to like pecan pie - but it it just sooooooo sweet that it makes my teeth hurt.  I was looking at food history and learned that the pecan pie we have today is not the original.  The original recipe has a more custard like base instead of the syrup base.  That led me to some digging - and an OLD recipe.  The original recipe included meringue, but I omitted that and stuck with today's whipped cream.  SOOOO GOOD.  I like to cook from scratch, but there are some things that I will take shortcuts with and pie crust is one of those things.  If you like to make crust, I encourage you to do so.

Your favorite 9 inch pie dough.
1 Cup Whole Milk
1 Cup Dark Brown Sugar, Packed
3 Large Eggs, Beaten
1 Tbl Flour
1/2 Cup Chopped Pecans
Pinch Salt
Pecan Halves for layering on top.

Heat your oven to 425 degrees.  Line your pie plate with the dough, top with foil and pie weights.  Bake for 12 minutes.  Remove the foil and weights and return it to the oven for 5 - 7 minutes - the bottom and edges should start to brown.  Remove from the cool completely.  Reduce oven to 350 degrees.

While cooling, in a saucepan, whisk together the milk, sugar, eggs, flour, chopped pecans and salt.  Set over medium low heat and stir constantly.  Do not use a higher temperature, we want the mixture to cook and combined without cooking the eggs. When in doubt, use a lower temperature.  Cook and stir until the mixture starts to steam - not simmer, just steam.  Once it starts steaming, cook for about 3 minutes - you will see it start to thicken and coat the whisk.  

Remove the mixture from heat and pour into the pie shell.  Top with a layer of pecan halves.  Bake for 30 to 35 minutes until there is a slight wobble in the center.

Carrot Cake Cinnamon Rolls

Random talks with my niece often lead me to try new things - this one was one I had never heard of before.  I like carrot cake, I like cinnamon rolls, so why not combined them?  Well worth it - with or without walnuts.

Dough:                                                                Filling:
3/4 Cup Warm Milk                                             1 Cup Salted Butter, Melted
1/2 Cup Melted Butter                                         2 Cups Packed Light Brown Sugar   
2 Large Eggs, Room Temperature, Beaten          3 Tbl Cinnamon
1/2 Cup Melted Butter
2 1/2 Tsp Yeast                                                      Pre-Bake Topping
1/2 Cup Sugar                                                        1/2 Cup Heavy Cream, Room Temperature
1 1/2 Cup Finely Shredded Carrot
3/4 Cup Shredded Coconut                                    Frosting
4 1/2 Cup Bread Flour                                            8 Ounces Cream Cheese, Softened
1 Tsp Salt                                                                1/4 Cup Salted Butter, Softened
1 Tsp Cinnamon                                                      2 Cups Powdered Sugar
1/2 Tsp Nutmeg                                                       1.5 Tsp Vanilla
                                                                                 3/4 Cup Chopped Walnuts (Optional)

Combine the warmed milk and melted butter.  Temper the eggs into the milk and butter mixture.  Temp the mixture to ensure it is under 120 degrees.  If it is not, allow to cool.  Temperature of this mixture will also tell you approximate rising times.  Sprinkle the yeast on top of this mixture.  Let sit for 5 minutes.  Stir in sugar, carrot and coconut.

In a separate bowl, combined 4 cups bread flour, salt, cinnamon and nutmeg.  Stir the flour mixture into the yeast mixture until just combined, let stand 5 minutes.  Then, with a dough hook or by hand, mix until a dough is formed, adding the remaining bread flour if needed.  Mix dough until it is elastic and smooth.  It may still be tacky.  

Place dough in a greased bowl, cover with a towel and let ruse until nearly doubled (30 to 60 minutes).  While the dough is raising, stir together your filling ingredients an set aside.

Grease a 9 x 13 pan, set aside.  Turn the risen dough onto a lightly floured surface, sprinkle with more flour and roll into a 24 x 15 rectangle.  Spread the filling over the dough, Starting on the long edge, roll the dough up jelly roll style.  Cut the roll into 12 slices using dental floss or a serrated blade and place in the prepared pan.  Cover the pan and allow the rolls to rise for 30 minutes.  Heat the oven to 350.

When ready to bake, pour the room temperature heavy cream over the rolls, then bake for 30 - 40 minutes.  Check midway through to ensure that they are not getting to browned.  If they are, put foil over the pan.  Cooking time may vary based on size of rolls, pan type and how closely they are packed after rising.  

While the rolls are cooling, put all frosting ingredients except walnuts in a bowl and beat until combined.  Spread over cooled rolls, sprinkling with walnuts if desired.  

Store the rolls in the refrigerator.

Scottish Tea Bread

 I love it when I am reading a book and learn aboutr something new.  This time, it is Scottish Tea Bread - I was so intrigued that I immediatly looked it up and found a recipe.  Following is my version.  I have used dried cranberries and dried cherries, but you can also use raisins, sultanas - your choice of anything.  Original recipe calls for Orange Marmalade, but I also used jam (elderberry, specifically).  I accidentally made this without the spices- just tea, orange marmalade and cranberries- it was delicious.  Feel free to omit spices and change jams as you see fit, it apparently can’t go wrong.

8 Ouces Dried Fruit

1 Cup Strong Hot Tea

1 Large Egg

2 Tbl Marmalade OR Jam

1/4 Cup Milk

8 Ounces Flour

1 1/2 Tsp Baking Powder

4 Tsp Cinnamon

1 Tsp Nutmeg

1 Tsp Ginger

1/2 Tsp Salt

4 Ounces Dark Brown Sugar

Heat oven to 350, heavily butter a 9 inch bread pan.

Weigh fruit, pour hot tea over and let sit overnight (minimum - 2 hours).  When ready to bake, add Egg, Jam and Milk to the fruit mixture.  In another bowl, stir together dry ingredients then mix into fruit mixture until just combined.  Pour into prepared pan.  Bake for 45 - 50 minutes.

Pork Tenderloin with Roasted Vegetables and Grapes

A friend recently told me that roasted fennel can be used in place of roasted onions - who knew?  But, with an onion allergy, I decided to try it.  This is WONDERFUL.

1.5 Lb boneless pork chops (or pork loin cut into 4 pieces)

2 Tsp Dried Thyme

12 Oz Red Cabbage (I like to buy the bagged/shredded)

2 Cups Red Grapes

1 Head Fennel

1/2 Cup Balsamic Vinegar

Olive oil

Salt

Pepper

Heat oven to 450 Degrees.  Line a baking sheet with non stick foil.  Spread with olive oil.  Sprinkle Thyme over the olive oil.  Spread the cabbage over the pan.  Cut the stem and root off of the fennel, cut into 6 pieces, spread over the cabbage.  Top with the grapes.  Sprinkle with salt and pepper and put in the oven to soften the vegetables.

Mean Time, heat a skillet over medium heat.  Add some olive oil.  Cook the Pork Chops until they are 145 degrees.  Remove from pan  and rest at least 5 minutes.

Pour the balsamic into the pan to deglaze. 

When vegetables are soft, toss with the juices in the pan and then serve with the pork.

Italian Toast

 Looking for an easy breakfast?  A quick afternoon snack?  How about some Italian toast.  If you are one of my friends that do not like ricotta cheese?  Move along - you won't like this.  If you do - it is quick, it is easy and it is filling.  Excellent if topped with bananas, pears, figs - or any fruit you like.

1 slice sprouted bread

2 Tbs Low Fat Ricotta

Cinnamon

Honey

Toast the bread to your desired doneness.  Spread with cheese, sprinkle with cinnamon and drizzle with honey.

BBQ Roast Beef - CHEATING

Need a quick sandwich filling?  In a medium sauce pan, throw together a Can/Jar of Sloppy Joe sauce and a pound of lean top round thin sliced deli meat.  Simmer over low heat until hot.  Serve on roles with lettuce and horseradish.

Orange Gingerbread Bundt Cake

 My nephew's favorite cookies are molasses - and they were gone by Christmas.  I made this cake for him Christmas Day so he had something molasses.

10 cup bundt pan - coat with melted butter and then sprinkle with granulated sugar, tapping to coat (note - this butter and sugar are not included in the ingredient list)

For Cake:

1 1/2 cup Granulated Sugar

3 Cups All Purpose Flour

1 Tsp Baking Soda

1 Tsp Fresh Grated Ginger

1 Tsp Ground Ginger

1 Tsp Ground Cinnamon

1/2 Tsp Grond Allspice

1/2 Tsp Freshly Grated Nutmeg

1/2 Tsp Kosher Salt

1/2 Tsp Freshly Ground Black Pepper

3/4 Cup Butter

2 Large Eggs

1 Tsp Orange Extract

Zest of 1 Orange

1 Cup Molasses

For Glaze

1 Cup Confectioner's Sugar - more if needed

1/4 Cup Sour Cream

Zest of 1/2 Orange

Juice of 1 orange

Heat oven to 350 degrees.  In a medium bowl, whisk together flour and dry spices - set aside.  In a stand mixer, beat the butter, sugar and fresh ginger until light and fluffy.  Beat in the eggs 1 at a time, mix in orange extract.

In  4 cup measuring cup, mix molasses, hot water and orange zest.  

With mixer on low, alternately add flour mixture and water mixer- 3 additions each, mixing well between each addition.   Pour batter into the prepared pan and smooth the top.  Bake for 60 to 70 minutes until toothpick comes out clean.  Let cool in pan for 20 minutes, remove from pan and cool completely.

Meanwhile, make glaze:  in a medium goal, whisk together glaze ingredients until thick but pourable - add more sugar or milk to get desired consistency.  Pour glaze over cake, let stand at least 15 minutes before serving.