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:

Crust:

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.

Filling:

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!

4 comments:

Theresa said...

Exactly - too much baking recently!

Dee said...

OMG - must.get.to.costco.and.buy.pecans...YUM

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