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Pecans For Delicious Pecan Pies

Rob — Sun, 24 Jan 2010 17:15:33 +0000

There are different types of custard pies. One of these is the pecan pie, which is a very common recipe that involves pecans. The traditional style of this pie is very sweet, slightly sticky, thick, and rich. There are several methods in making this pie. There are even some bakers that experiment with different ingredients to come up with the most delicious recipe. Pies that involve pecans are more commonly baked in Southern America, especially during winter holidays. This is because pecans completely ripen during fall.
The Start of Pecan Pies
It is not clear when pecan pies originated. There are some individuals, who say that this certain pie had originated within New Orleans, where it is still a very famous recipe. On the other hand, there are also some individuals, who have suggested that this pie’s origins can be traced generally from Southern America.
Still some even suggested that pies, using pecans, are recipes that are completely invented to endorse a corn syrup made by Karo, which is also claimed by Karo itself. But whether this product came from New Orleans, from South America, or from wherever people suggest, it surely did not begin its appearance in the recipe books, not until the 1920s.
Corn syrup’s addition in this product has become a topic of debate. A group of people disagree that you have to add corn syrup to your pie to make it a real pecan pie. Another group argues that the addition of the corn syrup only makes it disgustingly sweet and unlikable and said they would even replace corn syrup with brown sugar diluted in water and a little amount of molasses, or replace it with maple syrup.
How to Make the Popular Pecan Pie
Pecans are popularly used for pies during Thanksgiving and Christmas holidays. These are also used for kosher recipes.
If you are one of the people who have not tried making this pie yet, you can follow these easy steps:
- Together with 4 tablespoons butter, mix two-thirds cup of maple syrup, corn syrup, or the British specialty, Lyle’s Golden Syrup, with one cup brown sugar. One tablespoon of rum may also be added if desired.
- After mixing all those ingredients mentioned above, bring to boil and let it cool.
- Add ¼ teaspoon salt, ¼ cup cream, and 3 eggs beaten until smooth. You can fold into this certain mixture 2 cups of lightly chopped roasted pecans, or you can put it in the base of your pre-baked crust, and the filling should be poured over.
- Bake at 350°F for about forty-five minutes, allowing the filling to settle.
- Add flavored whipped cream with rum or maple syrup and sprinkle with shaved chocolate for better presentation and better taste.
You can also opt for an alternative without the syrup. You can make your filling by whisking together a cup of chopped roasted pecans with three beaten eggs, a teaspoon of vanilla or rum, a pound of brown sugar, and a half-cup of melted and unsalted butter, and then pour over the crust.
If you would like to buy pies and cakes that include pecans as one of their ingredients, you can find these online. Tanner’s Pecans and Candies offer these, along with pecans that are prepared in different ways.

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Homemade Dog Treat Recipes as Gifts

Rob — Sun, 17 Jan 2010 17:04:47 +0000

Homemade dog treat recipes can be excellent gift ideas for friends or family constituents with dogs. Many of them may not be aware that homemade dog treat recipes even exist but they is planning to most likely be outstandingly excited to learn that creating their own homemade dog treats is very simple. There are a large amount of of ways to utilize homemade dog treat recipes as gift tools for the dog lover on your gift list.One cute way to give a gift of homemade dog treat recipes is to include the ingredients in an attractive jar similar to those used to give cookie recipes and components as a gift. For this gift, you affix all of the dry ingredients substantial and provide instructions for creating the homemade dog treats. The instructions should include any necessary ingredients that need to be added as well as the temperature of the oven and the cooking time required. You is able to also include a input of ingredients that were included in the jar in case the recipient’s dog has any allergies that you are unaware of. You can thorough this moment gift by tying the jar among a dog inspired ribbon.Another way to give a gift of homemade dog treat recipes is to compose a recipe book. You can search for homemade dog treat recipes and compile them and print each one out on alluring paper with a dog theme. You can categorize the homemade dog treat recipes to different categories and place them all in an attractive three ring binder.

For more recipes http://familyfoodrecipes.blogspot.com and business opportunity online
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2 Easy To Make Cupcake Recipes For School Bake Sales

Rob — Sun, 10 Jan 2010 17:47:26 +0000

During the school year, I am often asked to bake cupcakes for the school’s athletic events and for their bi-yearly bake sales. When I am considering what type of cupcakes to bake, I normally stay away from the classic flavors as they will receive plenty of those. If you are looking for something just a tad different, then I would like to suggest the following recipes.You can frost the first recipe with your favorite flavored frosting, however, the second recipe should be left plain with just the cherry topping. Every time I make these for the bake sale, they are a big hit.Chocolate Bottom Cupcakes1 (8 ounce) package cream cheese, softened1 egg1/3 cup granulated sugar1/2 teaspoon salt8 ounce chocolate chips3 cups all-purpose flour1/2 cup cocoa powder2 cups granulated sugar2 teaspoons baking soda2 cup water2 tablespoons vinegar2/3 cup vegetable oilIn a small bowl, cream together the softened cream cheese, egg, 1/3 cup sugar and salt; set aside. In a large bowl, combine the remaining ingredients together until well mixed. Line a muffin pan with cupcake liners. Spoon batter into each liner approximately 1/2 full. Top that batter with a spoonful of the cream cheese mixture. Bake in a 350 degree oven for approximately 20 minutes or until done. This recipe will make 30-32 cupcakes.Cherry Cream Cheese Cupcakes3/4 cup granulated sugar2 (8 ounce) blocks cream cheese, softened2 eggs1 teaspoon vanilla extract1 tablespoon lemon juice1/2 box vanilla wafers1 large can cherry pie fillingIn a large bowl, cream together the granulated sugar and softened cream cheese. Add in the eggs, vanilla extract and lemon juice. Beat mixture with an electric mixer until light and fluffy. Line a muffin pan with cupcake liners. Place 1 vanilla wafer in each of the liners and then spoon batter on top, filling the liner 3/4 of the way full. Bake in a preheated 350 degree oven for 15-18 minutes or until done. Let cupcakes completely cool and then spread cherry pie filling on top.Transporting: If you do not have a plastic cupcake transporting container, I suggest you purchase some aluminum pans with covers from your local discount store. To keep them stable during transporting, place a piece of rubber matting (like rubber shelf and drawer liner) inside each pan.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
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Recipes: Easy Casseroles and Meat Pies

Rob — Fri, 25 Dec 2009 17:09:41 +0000

Finding the time to cook a balanced meal that is also tasty can be difficult, especially for those of us with busy lifestyles! This is where casseroles and meat pies can come in handy! They are easy to put together and won’t cost a lot as far as ingredients go—you usually have the ingredients on hand! In this article, I am including some of my favorite casseroles and meat pies. I hope you enjoy them!

Cottage Pie

Ingredients:2 lbs potatoes, peeled and cut for boiling3 tbsp butter1/4 cup milk1/2 of a small onion, finely chopped2 lbs ground beefBrown gravy mix2 cans of mixed vegetablesParsley to tasteSalt and pepper to taste

Directions:In a large pot, bring the potatoes to a boil. Cook for about 20 minutes, or until the potatoes are fully cooked, but still a little firm. While the potatoes are cooking, sauté the onions in a skillet until they turn soft. Add the beef and cook it until it turns brown all the way through. Season with parsley, salt, and pepper. Mix the gravy to a very thick consistency and add to the beef. Mix well. When the potatoes are dome, remove them from the heat, stir in the butter, and then add the milk a little at a time. You don’t want the potatoes to be too creamy or they won’t set up properly. Pour the beef and gravy mixture into the bottom of a casserole dish. Open and drain the cans of vegetables and spread evenly over the meat. Top with an even layer of mashed potatoes. If you like, sprinkle a bit of grated cheese on top. Bake at 375 degrees F for about half an hour, or until the potatoes start to turn golden brown. Serve with gravy on top.

Breakfast Casserole

Ingredients:1 small bag hash browns (Ore Ida work great for this)2 lbs pork sausage1 1/2 cup shredded cheddar cheese3 cup milk1 tsp salt9 eggs, beaten1 1/2 tsp dry mustard

Directions:Cook the sausage in a skillet until it is cooked through. Drain on paper towels. Next, brown the hash browns over a medium heat. You may want to use a tablespoon or two of oil for this. Mix the hash browns, sausage, cheese, milk, salt, eggs, and mustard. Mix well. Pour into a greased 9 x 13-in baking dish and bake at 350 degrees F for an hour.

Tuna Casserole

Ingredients:2 cups of uncooked noodles (elbow macaroni work well)12 ounces of tuna (in brine)2 small cans of concentrated cream of chicken soup1/2 cup of milk1 can of peas1 small pack of shredded mozzarella cheese

Directions:Bring 6 cups of water to a boil, then add the noodles. Cook for about 10 minutes, or until the noodles are al dente. Flake the tuna pieces into a casserole dish, then add the cream of chicken soup, milk, and peas. Blend the ingredients together and top with an even coating of cheese. Bake at 350 degrees F for about 20 – 30 minutes, or until it turns golden brown.

Beef Pie

Ingredients:1 lb ground beef1 pie shell, frozen-deep dish1/2 cup chopped onion2 tbsp flour1 tsp salt1/4 tsp pepper2 tbsp ketchup2 tbsp butter1/2 cup sour cream1 cup cottage cheese2 eggs, slightly beaten

Directions:Fry the onions in a skillet until they start to soften. Add the beef and cook thoroughly. Mix in the flour, salt, pepper, ketchup, and butter until well blended. Pour this mixture into the unbaked pie shell. Combine the sour cream, cottage cheese, and eggs in a bowl, then pour on top of the meat pie. Sprinkle with a bit of paprika if you like. Bake at 350 degrees F for about 30 or 40 minutes.

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Five Traditional International Recipes

Rob — Sun, 20 Dec 2009 17:40:43 +0000

Do you find that you prepare a lot of the same dishes every week? Maybe you wish you could try something a little different, but nothing too crazy that will make your family blanch. Preparing international cuisine is a great way to experience the traditions of other cultures, and it also keeps your food schedule from becoming too dull! Take a look at the following recipes from nations all over the world.

England

There are many great traditional English recipes, but one that still holds a firm place in the hearts of both the British and anyone who has ever had a roast beef dinner the Yorkshire way is the “Yorkshire pudding.” The Yorkshire pudding is essentially a bread-like item baked in a muffin pan to give it a bowl shape. They are traditionally served as a side to a roast beef and vegetable dinner with gravy, but you’ll find that they go well with practically any dish that contains brown gravy. The recipe is as follows:

3 eggsPinch of salt1 pint of milk2/3 cup of flour

Pre-heat your oven to 475 degrees F. Put a greased muffin pan in to heat up while you prepare the batter. Beat the eggs and salt together, then add milk and flour. Stir until smooth. When your muffin pan is hot, take it out of the oven and pour batter into each cup—about half way should do. Return the pan to the oven to bake for a few minutes until the puddings are golden brown. These should be the last items added to your plate and topped with brown gravy.

France

We have an easy recipe here for pineapple bisque. Bisque dates back to the 1600s and is traditionally a soupy concoction that contains some form of meat—usually seafood. The recipe we have for you here is a sweet, frozen twist on the original, but you should enjoy it quite well as a quick dessert or snack. Here’s the recipe:

4 eggs1 cup pulverized sugar1 pint of cream1 small can of shredded pineappleBrandy to taste

Beat the yolks of the eggs with the sugar. Add the cream and stir until the mixture is very light. Add the shredded pineapple. Mix well with a small glass of brandy and then let it freeze. Once frozen, serve in small glasses.

India

Rice is an essential part of the Indian culture. It is a cheap and highly available resource that often helps to curb the spiciness of many traditional Indian dishes. Here we have a recipe for Indian rice that you can put with nearly any main dish, but it particularly goes well with an Indian curry.

1 cup of rice1 cup of chicken brothPinch of curry powderSalt and pepper to taste1/2 teaspoon of saffron

Bring the chicken stock and saffron to a boil, then add the rice. Mix in curry powder and season to taste with salt and pepper. Reduce to a low heat and cover. Let all cook slowly until the broth is entirely absorbed by the rice. Serve very hot.

China

Many of us have likely had the pleasure of visiting a good Chinese buffet or take-away, but you don’t have to go out to have a great Chinese meal. Stir-fry chicken is probably one of the easiest DIY Chinese meals that don’t require a great deal of time or effort! Below is a basic chicken stir-fry recipe that is terrific served with plain rice or Asian noodles.

2 chicken breasts1 chopped onionBamboo sprouts, green beans, peas, and carrots to tasteWalnuts (if desired)Shredded pineapple (if desired)Soy sauce or stir fry sauce

Cut the chicken into cubes and place in a well-oiled skillet or wok. Fry until chicken is fully cooked, then start adding the chopped veggies of your choice. Add some soy or stir fry sauce and parsley. Serve with shredded pineapple.

See, the idea of cultural foods doesn’t necessarily have to make you think of boiled tongue or lamb intestines! There are plenty of great foods all over the world that are just waiting to be explored. Will one of these great world recipes make it to your table?

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Fruit and Nut Bread for Diabetics

Rob — Sat, 19 Dec 2009 17:14:54 +0000

The name of my website is diabetic enjoying food and believe me that is a true statement. I love good food! And I’ll just bet that you do too; am I right? The one thing I have learned since being diagnosed as a type 2 diabetic at the age of sixty is this, being diabetic does not mean I can no longer enjoy good food. Oh sure, I’d rather not be a diabetic. I’d rather be able to eat the way I used to. But I have found ways to change my favorite recipes around to make them diabetic friendly. I found a recipe in a newspaper grocery store advertisement and thought perhaps I could make it into something I could enjoy without guilt or a spike in blood sugar. Give my Fruit and Nut Bread a try. 1/2 cup fresh blueberries 2 1/4 tsp baking powder 1/3 cup light olive oil 1/2 cup quick cooking oats 1 1/2 cups flour 2/3 cup Splenda 1/4 tsp salt (optional, according to diet) 1/2 cup egg substitute 1 cup mashed ripe bananas 1/2 cup chopped walnuts Preheat oven to 350 degrees. Sprinkle 2 teaspoons of the flour over blueberries. Sift rest of the flour with Splenda, baking powder and salt. Stir in oats. Blend egg substitute, olive oil and banana together. Combine dry ingredient mixture with banana mixture. Stir in nuts. Fold in blueberries. Pour into a loaf pan that has been sprayed with non-stick cooking spray. Bake one hour or until bread springs back when lightly touched. Cool ten minutes then remove from pan. Allow to cool on a wire rack before slicing. This recipe is easy to make, has healthy ingredients and has never caused my blood sugar to rise. I enjoy it for breakfast with some yogurt, as an afternoon snack or a slice as a dessert replacement. It is also a great hostess gift or a good item you can take to “pitch-in” meals. That way you know there is a sweet you can enjoy without guilt while others induldge in sugar-laden sweets. I find that others often ask for the recipe and can’t believe it’s a “no sugar added” food. If you enjoyed this recipe please visit my website where you will find more recipes catering to diabetics. And visit often. I am constantly adding more recipes and information as I continue to experiment and try new things. After all, we diabetics like to eat good food just as much as anyone else. And why shouldn’t we?

For more delicious and easy diabetic recipes, go tohttp://www.diabeticenjoyingfood.squarespace.com
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Muffins: Versatile and Easy Recipes

Rob — Sun, 13 Dec 2009 17:22:15 +0000

Sometimes, nothing hits the spot better than a good old muffin! Whether you are looking for an on-the-go breakfast or a snack to tide you over between meals, there are different types of muffins to suit all appetites and preferences. This article is going to feature a few of my personal favorites that are both tasty and easy to whip up!

Cranberry Muffins

1 1/2 cups of flour1/2 cup sugarpinch of salt1 tbsp baking powder1 cup cranberries1/4 cup melted butter1 cup milk1 egg

Mix together the flour, sugar, salt, and baking powder in a bowl. In a separate bowl, thoroughly mix together the melted butter, milk, and egg. Add the liquid mixture to the dry and stir until thoroughly combined. Fold in the cranberries, but be careful not to crush them. Fill muffin tins (or paper muffin cups) until about 3/4 full. Bake at 375 degrees F for 20 – 25 minutes.

Banana Muffins

1 1/2 cups all-purpose flour3/4 cup white sugar1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/3 cup packed brown sugar3 bananas, mashed1 egg, lightly beaten1/3 cup butter, melted2 tablespoons all-purpose flour1 tablespoon butter1/8 teaspoon ground cinnamon

In a large bowl, mix together the flour, baking powder, baking soda, and salt. In a separate bowl, thoroughly mix the bananas, melted butter, sugar, and egg. Combine the two mixtures until moistened, then spoon into greased muffin tins or paper muffin cups. In a small bowl, mix the brown sugar, 2 tablespoons of flour, and cinnamon. Cut in 1 tablespoon of butter and massage with a spoon until the mixtures takes on the texture of a coarse meal. Sprinkle this over the batter of each muffin, then bake at 375 degrees F for about 20 minutes.

Apple and Carrot Muffins

1 1/4 cups all-purpose flour1 1/4 teaspoons baking soda3/4 cup sugar1 teaspoon ground cinnamon1/4 teaspoon salt1 3/4 cups raisin bran cereal1/4 cup canola oil1 egg3/4 cup buttermilk3/4 cup grated carrots3/4 cup finely chopped peeled tart apple1/4 cup chopped walnuts

In a large bowl, combine the raisin bran, flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, beat together the buttermilk, oil, and egg until thoroughly mixed. Add the wet mixture to the dry and stir until it begins to moisten. Fold in the carrots, apple, and walnuts, then fill muffin cups or tins about 3/4 full. If using muffin tins, be sure to grease them before pouring in the batter. Bake at 400 degrees F for about 20 minutes. Allow the muffins to cool a few minutes before placing on a wire rack.

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How To Make A Red Velvet Dessert Cake

Rob — Sat, 05 Dec 2009 17:24:21 +0000

If you are looking for a special dessert cake for your next family gathering or holiday party, I would like to suggest this recipe. I really enjoy making it all year long but it is a family favorite during the Christmas Holiday.Once you are done baking and icing your cake, you will want to store it in an airtight cake container in your refrigerator and remove it approximately 1 hour before serving time.Red Velvet Dessert Cake Recipe1 1/2 cups granulated sugar2 eggs1/2 cup shortening2 1/2 cups all-purpose flour1 cup buttermilk1 teaspoon vanilla extract1 teaspoon baking soda1 teaspoon white vinegar1 teaspoon table salt1 tablespoon cocoa powder2 ounces red food coloringIn a large bowl, cream together the granulated sugar and shortening; slowly stir in the eggs and mix well. Stir in the cocoa powder and red food coloring until all ingredients are well combined. In a small bowl combine the all-purpose flour and table salt. Slowly stir flour mixture into the first bowl. Stir in buttermilk, add in the vanilla extract and baking soda. Pour in the white vinegar and mix all ingredients well. Lightly grease and flour two 9″ round baking pans. Bake in a 350 degree oven for approximately 25 minutes or until center of cake is done.Red Velvet Cake Icing2 tablespoons all-purpose flour1 cup cold milk1/2 cup shortening1/2 cup margarine or butter1 cup granulated sugar1 teaspoon vanilla extractIn a medium sized saucepan, combine the flour with the milk over medium heat, stirring constantly until the mixture has thickened. Remove from heat and cool until it is cool enough to place in the refrigerator to chill. Remove from the refrigerator and mix in the shortening, margarine and granulated sugar with an electric hand mixer on medium speed until the icing is smooth and creamy. Stir in the vanilla extract and beat for 30 seconds on medium speed. Spread icing on the top and sides of your cake.

How To Make A Coconut Pound Cake

Rob — Mon, 30 Nov 2009 17:10:01 +0000

If you enjoy coconut and are looking for a delicious dessert cake that you can make and serve all year long, then I think you should try this recipe.What I really like about this pound cake recipe is that it’s moist and not on the dry side like most other recipes. I prefer to use real butter as I am not much of a margarine fan, but you can decide to use either one.Coconut Pound Cake6 eggs1 cup vegetable shortening1/2 cup butter or margarine3 cups granulated sugar1/2 teaspoon almond extract1/2 teaspoon coconut extract3 cups sifted cake flour1 cup cold milk2 cups flaked coconutUsing an egg separator, separate the yolk from the egg whites. Place the egg whites into a large mixing bowl and the yolks into another large mixing bowl. Let your egg whites sit for 15 minutes to warm them up. Preheat oven to 350 degrees. Lightly spray a 10″ round tube cake pan with nonstick cooking spray and set aside. Using an electric mixer, beat the egg yolks at high speed with the shortening and margarine, until creamy and smooth. Gradually add in the granulated sugar, beating until light and fluffy. Stir in the almond and coconut extracts until well blended.At low mixing speed, slowly beat in the flour, milk and flaked coconut until the ingredients are combined. Do not over beat! In your other bowl that contains the egg whites, beat them with an electric mixer until stiff peaks form. Gently fold in the egg whites to the cake batter until all ingredients are combined.Pour batter into your greased tube pan. Bake in a 350 degree oven for 1 hour or until done. Cool cake in the pan for 20 minutes before removing it to cool on a wire rack.

How To Make A Hungarian Coffee Cake Dessert

Rob — Sun, 29 Nov 2009 17:08:25 +0000

This Hungarian coffee cake recipe was given to me 25 years ago by my grandmother who loved to cook and bake. The cake does take some time to make…as you are making it completely from scratch. What I really enjoy about this recipe is the combined sweet and nutty taste. When dissolving the yeast, make sure you use warm (not hot) water. If the water is too hot, you will kill the yeast and won’t get a good rise to your dough.Ingredients:2 cups warm water (not hot)2 packages of dry yeast1/4 cup vegetable shortening1/2 cup granulated sugar2 teaspoons salt1 egg6 1/2 to 7 cups of all-purpose flourIn a large mixing bowl, dissolve both packets of yeast with the warm water and let sit for 1 minute. Add in the vegetable shortening, granulated sugar, salt, egg and half of the all-purpose flour. Mix with a spoon until the dough is smooth, adding enough of the remaining flour to thicken it up until its of a dough consistency. You might have to use your hands.Turn the dough out onto a lightly floured dough board and knead until smooth and elastic. Place dough into a well-greased bowl and cover with a clean cloth. Let it rise until it has doubled in size.Additional Ingredients:1/2 cup butter, melted3/4 cup granulated sugar1 teaspoon ground cinnamon1/2 cup finely chopped nuts2 cups of raisinsIn a small bowl, combined the granulated sugar, cinnamon and finely chopped nuts and set aside.Cut dough into pieces the size of walnuts and shape into small balls. Roll each ball in melted butter, then the cinnamon, sugar and nut mixture. Place one layer of balls so they are barely touching…in a well greased 10″ round tube pan. Sprinkle with a layer of raisins and then add another layer of dough balls; sprinkle with another layer of raisins. Cover the tube pan and let rise for 45 minutes. (You might have to press down on the dough to fit them all into the baking pan).Bake in a preheated 375 degree oven for 35 to 40 minutes or until done. Remove from oven and invert pan so that the butter and sugar mixture runs down over the cake.