Aunt Judy's Pecan Pie

I have been taking quite the blogging break. Actually I'm really just pathetic at blogging. It's just not something I'm good at keeping up to date. Anyway. I decided to share my latest interest. Pie. I want to bake the best pecan pie possible! This my friends...is not it. lol But it's a start.

I had big plans to spend my weekend making home made crust and then hand selecting the pecans and turning it all into an awesome masterpiece. Well the best laid plans usually don't happen. We ended up with company on Saturday then grocery shopping Saturday night, church Sunday morning and a trip to visit Brian's mom on Sunday afternoon. So my time was taken up by other things. I ended up grabbing a store bought pie crust and figured I could at least attempt the pie and worry about the 'homemade' crust later.

So here it is...

Aunt Judy's Pecan Pie
*Aunt Judy is Brian's aunt. She is a retired Home Economics Teacher! So she knows what she's doing. She gave me her recipe and some tips.

Recipe:
1 cup whole or chopped pecans
1 cup sugar
1 cup white Karo Syrup
3 eggs
1 T. melted butter
1 T. flour
1/4 tsp. salt

Beat together ingredients listed above minus the pecans.
Place your pie crust into your pie pan. I used the pre made crust so I  just rolled into a glass pie pan. I put a little flour on each side. (the package said to!) Then I poured my cup of pecans into the bottom of the crust. I spread them out so they covered the bottom of the pan. Then I poured the filling over the pecans. Waited a few minutes and the pecans had magically risen to the top of the filling.

Put it in the oven at 350 for about 45 minutes. I placed foil over the crust about 20 minutes into the baking time so it didn't burn.

**I used Wal Marts 'Great Value' light corn syrup only because the shelf was completely empty of Karo brand. I will use the good stuff next time. I've been told the brand of syrup makes a huge difference.

Here's a picture play by play. Well amost...I forgot to take a pic of the filling as I mixed it! oops

The Ingredients

At least it's 'Pillsbury' not 'Great Value'!

Added some flour to both sides.

Poured the filling over the pecans. See how they float up!

Baked. I covered it with foil 3/4 the way through so it didn't burn.

Finished product. Brian said 'It tastes just like Pecan Pie'. lol

This pic is out of whack and I can't get it to look right! ugh

Oatmeal Crispies

Oatmeal Crispies
■1 cup Shortening (Crisco)


■1 cup Packed Brown Sugar

■1 cup Sugar

■2 whole Eggs

■1 teaspoon Vanilla

■1-½ cup All-purpose Flour

■1 teaspoon Salt

■1 teaspoon Baking Soda

■3 cups Quick Oats

■½ cups Finely Chopped Pecans

Preparation Instructions

In a large mixing bowl, cream shortening with both sugars until well combined.

In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.

In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.

Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds.

When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown.

Happy 17th Birthday to Audrey!

French Toast (My favorite thing for breakfast!)

Very simple and sooo good. I use french bread, eggs, milk, pure vanilla extract & oil. Simple. So simple you'll be able to figure it out just by looking at the pictures below!

Now add some butter, syrup and maybe some fresh fruit! mmmmmm

Race Day Taco Salad

This is a typical Sunday afternoon meal. Usually eaten while watching a Nascar race! It's pretty simple for me to fix and not miss too much of the action!

Race Day Taco Salad

1 pound lean ground beef
1 pkg. taco seasoning (any brand)
lettuce (chopped fine)
tomato (diced)
grated cheese
sour cream
avacados
gaucamole seasoning mix
corn chips
salsa or picante sauce

Brown the ground beef and add the taco seasoning as per the package directions. Slice your avacados and place in bowl. I like to mash mine and get them nice and smooth then add the seasoning mix. Set aside.

Next layer a nice big plate with corn chips. Add your meat and other topping items you like. Spoon on sour cream, gauc & salsa. Enjoy and hope Kasey Kahne wins the race!

Recipe Source: me

Baking Tips:
Getting Ready/Equipment
Tips for great baking from the Kraft Recipes web site. These are all so true!



•Don't mess with the basic ingredients, the flour, liquid, salt, fat and leavening in your recipe. Unlike other types of cooking, you must measure your ingredients accurately and have the right tools to do so.


•Dry ingredients are measured in flat-topped measuring cups and are made to be filled to the top and leveled off.


•Liquid measures are usually glass, with more space at the top, and a pour spout. Add liquids to the cup, set it on the counter and look at it sideways, on its own level. Do not substitute liquid and dry measuring cups for one another -your ingredient measurements will be inaccurate if you do.


•Tableware spoons should not be used for measuring since they vary in size.


•For best results use shiny aluminum baking sheets without sides (baked products will brown more quickly on dark-colored baking sheet because they absorb more heat than the shiny type). You can also turn a jelly-roll pan (15 x 10 x 1-inch pan) upside down and use it in place of a baking sheet.


•Prepare baking pans according to the recipe. Cookies with a high fat content may not need to be baked on a greased surface. Remember some non-stick pans can be ruined if you apply non-stick sprays.


•Tip: allow baking sheet to cool completely before reusing.


•Tip: Line baking sheets with parchment paper. The paper will withstand high temperatures without scorching. This makes the baking sheet easier to clean, and you can slide the sheet of parchment with the baked cookies right onto your rack for cooling. However, as they cool you'll need to turn them over to complete the cooling and prevent the bottom of the cookies from getting soggy. **I don't ever leave my cookies on the parchment paper. They get soggy really quickly, even if you turn them.**

•Bake only one sheet of cookies at a time on the middle rack in the center of the oven.


•A wire cooling rack speeds the cooling of cookies, etc. It allows steam to escape from all sides of the baked product so the bottom doesn't get soggy.


•Tip: use a cooling rack with closely spaced wires so cookies have adequate support when cooling.

Something Easy

It's not all homemade around my house. I'm not to proud to support Betty Crocker or Duncan Hines! So this morning we are having some easy & quick muffins, from a mix!

Of course anything with the name 'Cinnabon' in it is bound to be good right?

See. 3 ingredients. Milk, eggs & oil.

Give it a good stir, put in your muffin pans. (makes 12)

Then you add the little topping packet. You can get 1 teaspoon per muffin. Doesn't seem like much but it's just right.

20 minutes later and you've got muffins!

Homemade Egg Rolls & Fried Rice

I've been making my own egg rolls for a year or two. They are easy to make and taste great! Serve with some fried rice and fortune cookies (store bought, I haven't tried making those yet!).

Egg Rolls
( T ) = Tablespoon ( t ) = Teaspoon ( C ) = Cup


1 pound ground pork (in the pork section @ Wal Mart)


1 Package Nasoya Egg Roll Wraps (the wraps @ IGA are NOT as good as the ones at Wal Mart) Sorry, I'm just bein' honest!

1 tsp fresh ginger root, minced (or powdered if you don't have fresh)1 C Cabbage, finely chopped


1/2 C Carrot, shredded (I use my cheese grater)


3 Green onions, finely chopped


2 T Soy Sauce


Vegetable oil for deep-frying


Sweet & sour sauce for dipping




Cook ground pork and ginger over high heat until lightly browned. Add cabbage,  carrot and green onions: cook til cabbage is soft. Stir in soy sauce.

Let mixture cool. Use 2 tablespoons filling for each egg roll. Follow folding directions on package.

Deep-fry: heat oil to 350 degrees, and deep-fry a few at a time, turning occasionally, until golden, 2 to 3 minutes. Drain on paper towels.  Serve with sweet & sour sauce if desired.

Recipe Source: egg roll wrapper package! I altered it quit a bit to our taste.

Fried Rice

This is totally my own creation. It's based on several different recipes I've found on the internet.

1 pouch instant white rice

1 pouch instant brown rice

3 - 4 green onions, finely chopped

2 carrots, chopped into small cubes

2 eggs, lightly beaten (I add a touch of milk)

1/2 cup frozen/canned peas (optional)

Soy Sauce

Cook the instant rice according to the package directions. Set aside. Boil or steam the carrots til soft. Scramble the eggs & onions at the same time. Chop the eggs into small pieces.

Now add all that stuff together in a large frying pan with a tiny bit of olive oil.  I mean TINY! Next add about 2 teaspoons of soy sauce. At this point everything has been cooked so your just getting up to a nice temperature. Stir often though, it will stick/burn. Serve with your egg rolls!
 
OH!! The little triangle things are just extra wonton wrappers filled with cream cheese & jalapenos, then deep fried! mmmmmm

Banana Crumb Muffins

If you worked at Prague Elementary over the last year it's very possible you've had these muffins. They are the only banana muffins I make. Moist and flavorful with a crunchy sweet topping. Everyone who tries them agrees they are wonderful!

Banana Crumb Muffins

1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 ripe bananas (mashed)
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

Crumb Topping (I double this!)
1/3 cup packed brown sugar
2 Tbs all purpose flour
1/8 teaspoon cinnamon
1 Tbs butter

Preheat oven to 375 degrees. Lightly grease 12 muffin cups or line with muffin papers. (I always spray my muffin papers lightly with cooking spray)

In a large bowl, mix together flour, baking soda, powder & salt. In another bowl, beat together bananas, sugar, egg & melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin cups.

In a small bowl, mix together brown sugar, flour & cinnamon. Cut in 1 Tbs butter until mixture resembles coarse cornmeal. To be honest here, I use my hands for this part. Wash em real good and just dig in there and mix it up. I also DOUBLE the topping every time! Sprinkle topping over prepared batter. Add a few chopped nuts or a whole one on top. (just for looks)

Bake for 18 - 20 minutes, until a toothpick inserted comes out clean.

If your bananas aren't super ripe add an extra 1/4 cup of sugar. You want them sweet!

Recipe Source: allrecipes.com (where else??)
Just FYI: 116,683 people have saved this recipe from allrecipes.com
             It has been reviewed by 5183 people and has an overall 5 out 5
             star rating.

Rempel Family Meatloaf

I don't know the Rempel's but I do know they make some kick butt meatloaf. I'm not a huge fan of the meat in loaf form but this is really good. I think it's the A1 that makes the difference! Pair with some fried onions and taters, corn and buttered bread. Perfect meal.

Rempel Family Meatloaf

1 1/2 pounds lean ground beef
1/2 cup crushed buttery round crackers (Ritz) Don't use regular Saltines, yuck
3/4 cup shredded cheddar cheese
1 (1oz) package dry onion soup mix (Liptons is best)
2 eggs, beaten
1/4 cup ketchup
2 Tbs 'A1' steak sauce

Preheat oven to 350 degrees.

Stir the ground beef, crushed crackers, cheese and onion soup mix in a large bowl  until well combined. Whisk the eggs, ketchup & steak sauce in a seperate bowl until smooth. Mix the egg mixture into the meat until evenly combined, if the mixture seems to dry, add a little water. Press into 9x5 inch loaf pan. I spread a bit of ketchup on top of the meat before placing in the oven.

Bake in preheated oven until the meatloaf reaches 160 degrees and is no longer pink in the center. 45-60 minutes. I personally do not own a meat thermometer so I just slice into the meatloaf and check it that way. I also like to make mini meatloaves by using a muffin pan and making large balls of meat and placing in the pan. These will cook a little faster so check them after about 30 minutes.

I could not find a picture of this so I guess I'll just have to make some later this week! Check back for a picture!

Recipe Source: allrecipes.com

Cookie Scoop

I've learned the hard way the key to a good cookie is not only the recipe but the size of the cookie! When you use a spoon to scoop out your cookie dough you get different sized globs of cookie on the sheet. If they are all different sizes they bake at different rates of speed. Resulting in not so perfect cookies.

Get yourself a good scooper. I got mine at Wal Mart. (of course) It was about $6 and totally worth it. They come in different sizes so get the size that looks the best to you. I have a medium sized one. My cookies are all the same size and cook evenly. Not to mention kids love to help when they are put in charge of scooping the cookie dough!

Homemade Kettle Corn

Kettle corn is not for everyone. I bought a bag of 'Kettle Corn' at an air show we went to a few years back. It was awesome. Sweet & salty all at the same time. I was hooked. I bought Kettle Corn in the store and it just wasn't the same. So one day I searched the internet and found several recipes. I tried a few before I finally got the one that hit the spot. It's simple to make and yummy to eat while watching a late night movie! A good 'Whirly Pop' is all you need to make some wonderful tasty corn!

Homemade Kettle Corn

1/2 cup popcorn kernels (I use yellow corn)
1/4 cup oil
1/4 cup sugar

salt to taste

A large bowl
Whirly pop or large pan w/ lid

Start heating pan on medium heat. Add your oil, let it warm up a bit then add the kernels & sugar. Give it a stir so the sugar mixes with the kernels. Close lid and continue stirring. Once the corn starts popping keep stirring and remove from heat when popping slows. It will burn easily with all that sugar in there!

Once popping is complete poor into your large bowl. The bigger the bowl the better. Sprinkle with salt and stir. Let cool for a few minutes then break popcorn apart. It might stick together in small clumps. Serve with a cold drink and a good movie. None of that scary nonsense!
Recipe Source: Somewhere on the web, I don't remember!
**The Whirley Pop can be purchased here!

Moms Zucchini Bread

Moist & delicious sweet bread. Use freshly picked zucchini from those sweet guys at the park or grow your own! My kids actually love this stuff. The key to good bread is lots of nuts! At least I think so.

Mom's Zucchini Bread

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce (or use 1 cup oil if you don't have applesauce)
1 cup white sugar
1 cup brown sugar
3 tsp pure vanilla extract
3 cups grated zucchini
1 cup chopped walnuts (plus a few extra to sprinkle on top!)

Grease and flour two 8x4 inch pans. Preheat oven to 325 degrees.

Sift flour, salt, baking powder, soda and cinnamon together in bowl.

Next beat eggs, oil, applesauce, vanilla and sugars together in large bowl. (I use my kitchen aid mixer). Now add those dry ingredients and beat well. It will seem really thick, don't panic! Stirl in your zucchini and nuts. Pour batter into prepared pans.

Bake for 60-80 minutes (depending on your oven). Check it at around 55 minutes by inserting a knife into the center. If it comes out clean it's done! If not continue cooking and checking every 10 minutes til done.

Cool the bread in the pan for 20 minutes, then place on serving plate of your choice. I serve it warm whenever possible, with a dab of butter.

Recipe Source: allrecipes.com (recipe slightly altered to improve taste!)

Good Old Fashioned Pancakes

Delicious, light, fluffy pancakes made from scratch. Throw out the bisquick and do it the right way! mmm Top with some toasted pecans and maple syrup. You'll be in heaven!

Good Old Fashioned Pancakes

1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 Tbs white sugar
1 1/4 cups milk
1 egg
2 Tbs butter (the real stuff), melted

In a large bowl, sift together the flour, baking powder, salt & sugar. Make a well in the center and pour in the milk, egg and melted butter, mix until smooth.

Now everyone should know how to make a pancake, right? I use a ladle to get them the same size. Lightly oil your griddle or frying pan (I prefer a non stick pan), pour batter onto the pan. Once you start seeing little bubbles it's time to flip the pancake. Brown other side then serve! Don't forget to butter them while they are hot.

Recipe Source: allrecipes.com/sunsticker :o)

German Bundt Cake

My mother in law made this cake once and I fell in love. It's my absolute favorite. I'd rather have this then a normal everyday birthday cake!! Enjoy it with a cup of coffee or hot cocoa.

German Bundt Cake

1 pkg yellow cake mix
1 pkg vanilla pudding mix (small pkg)
3/4 cup veg. oil
3/4 cup water
1 tsp vanilla
1 tsp butter flavor (available in the baking section)

Mix those ingredients together THEN add:

4 eggs (one at a time)

Set that aside and combine the following in a small bowl.

1/4 cup white sugar
2 tsp cinnamon
1/2 cup walnuts or pecans (I prefer walnuts in the summer, pecans in the winter)

Grease bundt pan heavily with cooking spray. I've never made it in any other type of pan.
Sprinkle light layer of filling in the bottom of pan. *I put some whole pecans or walnuts in the bottom then sprinkle the filling over that*
Then pour cake mix over filling (enough to cover bottom of pan), then continue layering the cake batter & filling mixture til all is gone.

Bake @ 350 degrees for about 45 minutes or until knife comes out clean. Let sit for 5-10 minutes then turn over onto cake plate.

Next you'll need to make your glaze!

1/3 tsp vanilla
1 cup powdered sugar
2 Tbs milk

I use a very small whisk then drizzle over cake once it's completely cooled.
Recipe source: Ellen White (MIL)

What I Love

This is what I enjoy most. Baking. I love to bake, it makes me happy. Cakes, cookies, desserts are my favorites. I cook too. Just not as much as I bake!

I'll share pictures & recipes here. Yours for the taking. I'll give my opinions and suggestions. Please feel free to snag any recipes and let me know what you think of them!

I'm not super adventurous. I like the basics. Cakes, cookies, sweet breads.