Wednesday, November 29, 2006

What I lack in knitting, I make up for in butter and sugar

I haven't been knitting or spinning much lately. I didn't mean for that to sound like a confession, but you may take it as such, I suppose. Or maybe it is an apology of sorts, since I am bringing you a photoless post, which you know I haaate to do. Whatever the case, this yarn/fiber deprivation is resulting in some fairly typical withdrawal symptoms. I've just had so many other things going on lately, but I need to get back to it! I've got several WIPs on the needles clamoring to be FOs, not to mention a mound of chocolate croissant yarn that needs a project, The KAL coming up, and spinning skills that need to be practiced! Maybe tonight.

In the meantime, a pecan pie update: It was really yummy! And, to add to my delight, B's parents are both big time pecan pie fans, so my dessert contribution was a winner! Dee asked for the recipe, and since I can now attest to it's deliciousness, I am more than happy to share. Here goes:


You could use pre-made, store-bought crust, of course, or follow this recipe for a really simple pie crust:

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
2-3 tablespoons ice water

In a large bowl, place the flour, sugar, and salt and, using a pasty blender (or 2 knives) cut in the butter until pieces are pea size. Sprinkle the ice water by tablespoons over the flour mixture, tossing with a fork until all the dough is moistened. Form dough into a ball. On a lightly floured surface (or I use plastic wrap or wax paper), roll out the dough to fit into a 9-inch pie dish. Fold the edges under all around the rim and crimp.


2 1/2 cups pecans
4 eggs, slightly beaten
1 cup sugar
1 cup white corn syrup
1/3 cup melted butter
3/4 teaspoon vanilla

Line pie shell with one cup of the pecans. In a bowl, combine the remaining pecans and the rest of the ingredients until smooth. Pour into the pie shell over the pecans already there. Bake at 375 degrees for 40-50 minutes. Cool.

* A word of warning, for those of you who are not yet familiar with my baking style: I go all out. This is not a "healthy" pie recipe. I like to cook healthy dishes, but when it comes to baking...not so much. I just can't bring myself to substitute yummy staples like butter and sugar. I mean, you've got to have some indulgences in life, right? However, I do use organic whenever possible, if that makes anyone feel better. ;) All that said, this is a really easy pie to make- you basically throw everything together in a bowl and then into a pie shell, and bake. And it's sooo good! I love pecan pie heated, with a scoop of vanilla ice cream, but that's just me. :)

Knitting content to come, I promise!


Theresa said...

Exactly - too much baking recently!

Dee said...


Jennifer said...

That sounds so good...

The Stitchin' Sheep said...

Next time, toast the pecans lightly in the oven and coarsely chop them before adding them in. It makes a huge difference in flavor. And, replacing the corn syrup with maple syrup really adds a nice complexity to the flavor. I never liked pecan till doing these things