Bread Pudding

Okay, I can feel fall in the air.  It finally rained here in Texas and what a relief.  It's time to say goodbye to summer.  Let's do so by having a heaping helping of Bread Pudding.  Don't forget to drizzle the Praline Sauce over it for that extra rich goodness!!!  Last year I had my very first taste of this sweet treat.  What was I waiting for? 

Bread Pudding

3 Lg. eggs                                                    ¼ cup maple syrup

8 lg. egg yolks                                              1 ½ tsp. vanilla extract

5 cups half & half                                          6 croissants or other bread

1 ¼ cups sugar                                            Optional:  peaches, apples,

2 tsp. cinnamon                                           raisins

Preheat oven to 350 degrees.  In a medium bowl, whisk together the whole eggs, egg yolks, half & half, sugar, syrup and vanilla.  Slice the croissants and layer with the cinnamon in a large baking dish 11 X 13”.  Note:  if using raisins, make sure under the bread so they don’t burn while baking.  Pour the custard mixture over the bread and allow to soak for 10 minutes, pressing to make the bread absorb the liquid.  Place the pan in a larger pan filled with 1” of hot water.  Cover the larger pan with foil, tenting the foil so it doesn’t touch the pudding.  Cut a few holes in the foil to allow steam to escape.  Bake for 45 minutes.  Uncover and bake for 40-45 more minutes or until the pudding puffs up and the custard is set.  Remove from the oven and cool slightly.  Serve with strawberries or with a sauce (see Praline Syrup below).

Bread Pudding Topping - Praline Pancake Syrup

3/4 c. buttermilk                                           2 Tbsp. corn syrup

1 1/2 c. sugar                                              1 tsp. baking soda
¼ cup real butter                                          1 tsp. Vanilla

Put everything but the vanilla in the microwave (big bowl).  Just keep a close eye and stir every minute or so to avoid it spilling over.  Continue cooking until it takes on a nice syrup consistency.  Keep in mind it will thicken as it cools.  When it’s done, it should have a golden-brown color.  Remove from heat and add vanilla.  There will be foam on top and you can stir it in or remove it.  This can also be done stove top by cooking and stirring for 8-10 minutes.

Caramel Frosted Brown Sugar Drops

It's now officially Fall and I always think of these incredible cookies that "V" (Virgine) made one year.  She bakes the best bread and cookies and treats - ever!  Hope you enjoy these as much as I do . . .

Caramel Frosted Brown Sugar Drops

2 ¾ cup flour                                               1 cup chopped pecans

1 tsp. baking soda                                        Frosting

¼ tsp. salt                                                   7 tbsp. butter

1 cup butter                                                 ¾ cup packed brown sugar

1 1/3 cups packed light brown sugar                1 tbsp. light corn syrup

2 large eggs                                                 1 2/3 cups powdered sugar

1 ½ tsp. vanilla                                             1 ¼ tsp. vanilla

2/3 cup sour cream                                     

Preheat oven to 350 degrees.  Sift together first 3 ingredients, set aside.  Beat together butter and sugar until fluffy.  Add eggs and vanilla and beat until well blended.  Lightly beat in ½ of flour mixture.  Add sour cream and beat until well blended.  Stir in remaining flour and ¾ cup of pecans.  Using a heaping 1/8 cup measure, drop the dough onto baking sheets about 2 ½ inches apart.  Pat down cookies until flattened on top.  Bake cookies, one sheet at a time, 10-12 minutes, until lightly tinged with brown at the edges.  Transfer the sheet to a wire rack rack and let stand until the cookies firm up slightly, 1 to 2 minutes.  Carefully transfer the cookies to wire racks and let stand until completely cooled.  To make Frosting: Melt butter over medium high heat, bring to a boil and gently simmer, stirring occasionally, until slightly golden, 3 to 4 minutes.  Stir in brown sugar and cook, stirring for 1 minute more.  Stir in 2 ½ tablespoons hot water and the corn syrup until the sugar dissolves.  Vigorously stir in the powdered sugar and vanilla until blended and completely smooth.  Set the frosting aside, stirring occasionally, until it cools and stiffens just enough to spread, 2-4 minutes.  Frost cookies and top with chopped pecans.

French Onion Soup

A little (very little) rain and cooler weather and I'm ready for some French Onion Soup!

French Onion Soup 

4 Tbsp. butter                                      4 14 ½ oz. cans beef broth

2 Tbsp. olive oil                                   1 ½ cups dry white wine or broth

3-4 large onions, sliced thin                   3 Tbsp. flour

1 clove garlic, crushed                           3 Tbsp. water

½ tsp. salt                                           dash of thyme

½ tsp. dry mustard                                3 cups grated Pecorino

½ tsp. sugar                                        French bread slices

                                                              

Combine butter and oil in large pot.  Separate onion slices, and add to pot.  Cook over medium-low heat 30 minutes, stirring often.  Stir in garlic, sugar, salt and mustard.  Cook 30 minutes, stirring occasionally.  Add broth and wine.  Combine flour and water; add to onion mixture, stirring constantly.  Bring to a boil, add thyme, cover, reduce heat and simmer 30 minutes.  Toast bread slices with cheese, until cheese melts.  Put a bread & cheese slice on top of soup when serving.

Black Bean, Quinoa & Mango Salad

I love this salad and it is a great gluten free dish!

Black Bean, Mango & Quinoa Salad

1 ripe mango, peeled and diced           1 Tbs. lemon juice
1 Poblano pepper, chopped                salt & pepper to taste
1 green onion, chopped                     1 jalapeno, chopped

1/4 cup cilantro, chopped                  1 cup quinoa, cooked & cooled
1 Tbs. olive oil                                 1 15 oz. can black beans, rinsed & drained
1 Tbs. balsamic vinegar                     Optional:  chopped avocado, tomatoes,

                                                           Corn & cumin

Mix, eat and enjoy!!!

Valentine's Day Dinner

Beef Stroganoff

My Husband’s Favorite

1 lb. sirloin beef (cut in ¼” strips)                  1 clove garlic, minced

1 Tbsp. flour                                               2 Tbsp. butter

½ tsp. salt                                                 3 Tbsp. flour

2 Tbsp. butter                                            1 Tbsp. tomato paste

3 oz. can sliced, drained, mushrooms              10 oz. can beef broth

½ cup chopped onion                                   2 Tbsp. white wine

1 cup sour cream

Combine 1 Tbsp. flour and salt.  Coat meat with flour mixture.  Heat skillet and add 2 Tbsp. butter.  When melted, brown meat on both sides.  Add mushrooms, onion and garlic.  Cook until onion is tender and remove all.  Add 2 Tbsp. butter, 3 Tbsp. flour and blend.  Add tomato paste and broth.  Cook and stir on medium until thick and bubbly.  Return meat, stir in sour cream and wine until heated through.  Do Not Boil.  Serve over buttered noodles. 

Easy Strudel

1/2 pkg. puff pastry                                     1 tsp. almond extract

1 can cherry pie filling                                     (or 1 tsp cinnamon if using apple)

   (Or apple)                                               1 tsp. cinnamon/sugar mixture

1/4 cup dried cranberries                               1/4 cup sliced almonds or walnuts

Roll out puff pastry to 16 X 12".  Mix pie filling with either extract or cinnamon.  Pour down middle of pastry.  Roll up like a burrito, tucking ends under.  Sprinkle with cinnamon/sugar mixture and bake at 375 degrees for 35 minutes.  Serve with vanilla ice cream, sit back and enjoy how easy it was!!!!

Chicken with Lemon, Artichoke Hearts and Sun Dried Tomatoes!!!

Chicken, Artichoke & Sun Dried Tomatoes

3 boneless skinless chicken breasts                   juice of 1-2 lemons

¼ cup flour                                                  1 can artichoke hearts, drained

2 Tbsp. olive oil                                            1/3 cup sun-dried tomatoes sliced thin

½ cup white wine                                         2 Tbsp. butter

Fresh thyme                                                2 Tbsp. Parmesan cheese

Salt & pepper to taste

Cut chicken into 1” chunks, place in zip-loc bag or a bowl.  Add flour and coat chicken.  Place oil in large sauté pan, swirl to coat.  Add chicken and cook, turning once, until chicken begins to brown.  Stir in wine, reduce heat to medium-low and cook 2-3 minutes or until liquid is slightly reduced.  Squeeze lemon juice over chicken, stir in remaining ingredients (except thyme and cheese).  Cover and cook until done.  Remove chicken from heat, stir in thyme & sprinkle with Parmesan.  Serve over pasta

Jalapeno Shrimp Sauce over Pasta

This is spicy and good.  You can make it without the cream - but why? 

4 Tbsp. olive oil, divided
1-2 jalapenos, minced, seeds and membrane removed
4 cloves garlic, crushed
2 cans good diced tomatoes with juice
1 tsp. salt
16 oz. linguine
1 lb. shrimp, peeled & deveined
1 1/2 Tbsp. parsley chopped
1/4 cup heavy cream

In a large saucepan, heat 2 Tbsp. olive oil, garlic and jalapenos just until sizzling.  Add the tomatoes and salt.  Simmer for 20 minutes, stirring occasionally.  Meanwhile, bring a large pot of lightly salted water to a boil.  Cook linguine until al dente; drain.  In a large skillet, heat the remaining 2 Tbsp. olive oil over high heat.  Add the shrimp and cook for about 2 minutes, stirring, or until the shrimp turn pink.  Add shrimp to tomato sauce mixture and stir in the parsley and cream.  Cook and stir for 3-4 minutes or until the sauce just begins to bubble.  Serve sauce over pasta. 

 

Lemon Fettucini - Oh, My!

This is a creamy, lemony pasta.  So good with chicken or fish.  I served it at Christmas and it was a huge hit!

Fettuccini Alfredo with Lemon

18 oz. fresh fettuccini                                   2 tsp. grated lemon zest

2 ½ cups heavy cream                                 3 Tbsp. sour cream

½ cup fresh lemon juice                                dash cayenne

12 Tbsp. Butter                                            salt and fresh ground pepper

2 cups grated Parmesan Cheese                      pinch fresh grated nutmeg

Cook the pasta in a large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally, about 4 minutes.  Drain.  Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend.  Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.  Remove from the heat.  Add the pasta and sour cream and toss.  Add the remaining ½ cup of cream and Parmesan to the cream sauce in the skillet.  Add the lemon zest, nutmeg, cayenne, salt and pepper.  Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Finger Foods for Super Bowl ~ These are some Favorites!!!!

Bacon Wrapped Shrimp

Great Appetizer for Bar-B-Que’s

Large shrimp, peeled & deveined                           jalapeno slices

Thin sliced bacon, cut in 3” pieces

Put one slice of jalapeno on each piece of shrimp.  Wrap the bacon around the shrimp and jalapeno, leaving the ends on the bottom.  Place on a baking sheet and broil, turning once, until the bacon is crisp and the shrimp is cooked through, 2 to 3 minutes each side.  Very good when grilled outside!!!  

Bacon Wrapped Water Chestnuts

These are great for parties & showers – make plenty!

Water chestnuts, drained                                      brown sugar

Thin sliced bacon, cut into thirds                  few drops of maple syrup

Wrap each water chestnut with a piece of bacon and secure with a toothpick.  Line a pan with foil (for easy clean up).  Place bacon wrapped chestnut on the foil and put a few drops of maple syrup on each one.  Sprinkle the tops with brown sugar.  Broil until the bacon is done.

Peggy Newman

Stuffed Potatoes

New Potatoes make these little darlin’s irresistable

24 new red potatoes, halved                        ½ cup crumbled cooked bacon, plus             

2 tsp. extra virgin olive oil                               more for garnish         

1 ½ cup sour cream                                     ¼ cup chopped flat-leaf parsley

1 cup crumbled blue cheese                         ¼ chives, finely chopped

Salt & fresh ground pepper                          paprika for garnish

Preheat oven to 400°.  In a medium bowl, toss the potatoes with the olive oil.  Place cut side down on a baking sheet and bake until the skins are crisp, about 20-25 minutes.  Let cool.  Scoop out the center of each potato half and place in a medium bowl.  Stir in the sour cream, blue cheese, salt and pepper, bacon, parsley and chives.  Fill each potato skin with the sour cream mixture and top with more crumbled bacon, paprika and parsley. 

Karen Newman

Stuffed Mushrooms

My Husband’s Favorite

12 whole large fresh mushrooms                 ¼ cup grated Parmesan cheese

1 T. olive oil                                                 ¼ tsp. black pepper

1 lg. clove garlic, minced                             ¼ tsp. onion powder

1 8 oz. cream cheese, softened                    ¼ tsp. cayenne pepper

Preheat oven to 350°.  Spray a baking sheet with cooking spray.  Clean mushrooms with a damp paper towel.  Carefully break off stems.  Chop stems extremely fine.  Heat oil in a large skillet over medium heat.  Add garlic and chopped mushroom stems to the skillet.  Fry until any moisture has disappeared, taking care not to burn garlic.  Set aside to cool.  When garlic mixture is cool, stir in cream cheese, Parmesan cheese, pepper, onion powder and cayenne.  Mixture should be very thick.  Using a little spoon, fill each mushroom cap with a generous amount of stuffing.  Arrange on cookie sheet.  Bake for 20 minutes or until bubbly.

Stuffed Jalapeno

Most Requested Appetizer

1 pkg. Ranch Dressing Mix                           Thin Sliced Bacon

1 pkg. 8 oz Cream Cheese                           Jalapenos, halved and seeded

Note:  The hottest part of the jalapeno is the membrane and the seeds – rub hands with oil to avoid burning before seeding jalapenos.  Mix cream cheese and dressing mix.  Stuff peppers, wrap with ½ slice of thin bacon.  Bake at 350° until done (bacon cooked).

Shrimp with Remoulade Sauce

1 cup mayonnaise                                        2 Tbsp. chopped fresh parsley

¼ cup chili sauce                                         2 Tbsp. chopped green olives

2 Tbsp. Creole mustard                                2 Tbsp. minced celery

2 Tbsp. extra-virgin olive oil                         1 clove garlic, minced

1 Tbsp. Tabasco                                           ½ tsp. chili powder

2 Tbsp. fresh lemon juice                                       1 tsp. salt or to taste

1 tsp. Worcestershire sauce                         ½ tsp. black pepper

4 green onions, chopped                              1 tsp. capers, chopped

Mix all ingredients and chill before serving.  Serve with cooked, chilled shrimp

Tortilla Rollups

Everyone loves these – taste great – make ahead!

1 pkg. smoked turkey                                  2 celery stalks

1 green onions                                            1 8 oz. cream cheese, softened

¼ cup green stuffed olives                          flour tortillas

Chop first 4 ingredients in food processor.  Add to cream cheese.  Spread over tortillas and roll up tightly.  Refrigerate at least 2 hours and slice into 1” pieces.

Tortilla Rollups II

1 8 oz. cream cheese, softened                    4 oz. sharp cheddar cheese, grated

2 green onions, finely chopped                    10 10” flour tortillas

¼ cup salsa

In a medium bowl, mix together the cream cheese, green onions, salsa and cheddar cheese.  Spread the cream cheese mixture on the tortillas.  Roll the tortillas and refrigerate about 4 hours before slicing into 1” pieces.

Tzatziki Sauce

2 ½ cups plain Greek yogurt, drained           2 Tbsp. chopped fresh dill

1 cucumber – peeled, seeded, diced            1 clove garlic, peeled

2 Tbsp. lemon juice                                      Optional:  green onion, chopped,

salt & pepper to taste                                      Feta cheese

                  

Drain yogurt well.  Combine all ingredients until well combined.  Cover and refrigerate at least one hour for best flavor.

Potato & Ham Soup

My friend Kathy and I were talking tonight and she mentioned having Potato & Ham Soup.  That sounds terriffic, we still have snow on the ground! I love to serve it with all the trimmings.

Potato and Ham Soup

A Crowd Pleaser for Any Group

3 ½ cups peeled and diced potatoes               ½ tsp. salt, or to taste

1/3 cup diced celery                                     1 tsp. ground white or black

1/3 cup finely chopped onion                          pepper to taste

¾ cup diced cooked ham/Canadian Bacon         5 tbsp. butter

3 ¼ cups water                                           5 tbsp. flour

2 tbsp. chicken bouillon                                 2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot.  Bring to a boil then cook over medium heat until potatoes are tender, about 10 to 15 minutes.  Stir in the chicken bouillon, slat and pepper.  In a separate saucepan, melt butter over medium-low heat.  Whisk in flour with a fork and cook, stirring constantly until thick, about 1 minute.  Slowly stir in milk as not to allow lumps to form until all of the milk has been added.  Continue stirring over medium-low heat until thick, 4-5 minutes.  Stir the milk mixture into the stockpot and cook soup until heated through.  Serve with condiment bowls of crisp fried bacon, grated sharp cheddar cheese, snipped chives and even chopped broccoli ~ let everyone build their own!

It's Chili Time!!! Here comes the snow and what could be better than Chili!!

Chili ~ Brown Dog’s Recipe

This Won

1^st Place

in a Chili Cook-Off

1 Tbsp. Olive Oil                                           3 Tbsp. (heaping) good chili powder

2 ½ lbs. ground beef (chili grind)                     1 pkg. Goya Sazon tomato/cilantro

1/3 cup flour                                               ½ tsp. Aleppo pepper

4 cloves garlic, crushed                                 2 pkg. Goya Sazon Anchiote

1 sweet onion, diced                                    ¼ tsp. Tobasco

1 cup finely chopped mix of red, orange           ½ tsp.  Penzey’s chipotle powder

   And red bell peppers                                  1 tsp. ancho chili powder

1 can low sodium beef broth                           1 tsp. chicken bouillon

1 can chicken broth                                      2 Tbsp. beef bouillon

2 14.5 oz. cans fire roasted tomatoes             ¼ tsp. cayenne pepper

2 8 oz. cans tomato sauce – no salt               2 tsp. cumin

1 Tbsp. Penzey’s Chili 3000                           ½ tsp. sweet Hungarian paprika

2 Tbsp. Penzey’s Chili 9000                           ½ tsp. smoked Spanish paprika

¼ cup minced jalapenos, seeds removed         1 tsp. fresh cracked multi color pepper

                                                                  

Brown ground beef in olive oil in two batches in heavy bottom large stock pot.  Remove beef from pot and add onion, peppers and garlic.  Sauté until onion is clear.  Add the meat back in and sprinkle the flour over all.  Stir well.  Add the

tomatoes, tomato sauce and both cans of broth.  Begin adding the seasonings, stirring often.  Let simmer for 1-2 hours.  Adjust flavorings to taste.

Chili ~ White Chicken

4 boneless chicken breast chopped                  1 tsp cayenne pepper (or to taste)

2 Tbsp. olive oil                                            1-2 tsp. cumin

4 cloves garlic, minced                                  1-2 tsp. oregano

2-3 stalks celery, chopped                             1 cup corn

2 onions, chopped                                        2 cans cannellini or great northern 

3 bell peppers (green, orange, red)                   beans

3 cans chicken broth                                    Cheese, sour cream, tortilla chips

2 cans chopped green chilies                             & jalapenos for garnish

Heat oil in a large pot over medium heat.  Saute chicken in oil until tender.  Add the garlic, celery, onions, peppers, broth, chilies, corn and seasonings and bring to a boil.  Reduce heat to low and add the beans.  Simmer for 20 minutes, or until heated through.  Pour into individual bowls and top with  cheese and jalapenos.  Thicken with 1-2 Tbsp. flour mixed with water.

Sweet September

Black Eyed Peas & Cabbage Rolls for Good Luck!

I always make Cabbage Rolls for the New Year.  This year, I made both and so glad I did. 
Here is the Black Eyed Pea recipe:

Black Eyed Peas
1 lb. dried black eyed peas
2 ham hocks
3 Knorr vegetable bouillion cubes
1 onion chopped
2 cloves garlic, crushed
red pepper flakes
salt and pepper to taste

Soak peas for 8 hours or overnight.  Add all other ingredients and simmer on low 1 1/2 - 2 hours.  Serve and wait for the good luck!!!


Here is the Cabbage Roll recipe:

Cabbage Rolls

Traditional Ukrainian Dish that my Texas Family Enjoys for New Year’s

¾ lb. Lean Hamburger                                 

2 cups Rice                                                 

6 slices Bacon                                             

1-2 Cabbage Heads                                     

1 large onion, finely chopped

1 16 oz. can tomatoes

salt (about 3 tsp.) & pepper

garlic powder

1/4- 1/2 tsp. dill

ham hocks

We make these for New Year’s Day as “Good Luck”.  Save outer leaves for later and cut core from cabbage and drop in pot of boiling water until leaves are a little soft.  Chop bacon and sauté with chopped onion.  Mix raw hamburger, washed rice, bacon and onions, salt & pepper, garlic powder & dill in large bowl.  Line bottom of roaster with outer cabbage leaves.  Loosely roll cabbage rolls and put in roaster.  Put in ham hocks, tomatoes, oil and vinegar and fill with water to top of cabbage rolls.  Cover with left over leaves (to prevent scorching).  Bake in oven at 325 for 3 hours.  Take lid off for ½ hour if very wet.

½ cup Olive Oil                                            

½ cup Vinegar                                             

Let's Talk Turkey (& Dressing)

I love a slow cooked moist turkey with the dressing (stuffing) inside the turkey to take on the delicious flavors of the turkey.  The dressing should have flavors of sage, celery, onion and a little sugar to take the bitterness out of the sage, but leave the flavor we crave.

Turkey – Roasted

Rub entire exterior of turkey with extra virgin olive oil.

Roasting at 225° – roast .55 hours per pound

Roasting at 250° – roast .49375 hours per pound

Roasting at 275° – roast .4375 hours per pound

Last 15-30 minutes increase heat to 400° to brown with the lid off.

Turkey Stuffing

¾ cup minced onion                                    

1 ½ cups chopped celery                                       

1 cup butter                                                

5 cups Pepperidge Farm Seasoned                

   Bread Crumb Stuffing Mix                         

5 cups Pepperidge Farm Cornbread               

   Stuffing Mix    

2 tsp. salt

1 ½ tsp. ground sage

1 tsp. thyme leaves

½ tsp. pepper

3-4 cups chicken/turkey broth

1-3 Tbsp. sugar (to taste)

Optional:  mushrooms, giblets chopped

Note:  If possible, boil the giblets in chicken broth, celery and onion to make the chicken/turkey broth.  In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting.

Pies ~ umm, we always have room for pie!!!

Apple Pie

(Great with Cinnamon Ice Cream - umm)

1 ready-to-use double pie crust                             

½ cup butter                                               

3 Tbsp. flour                                                          

½ cup white sugar                                      

½ cup brown sugar

¼ cup water

8 Granny smith apples, peeled, sliced

1 Tbsp. cinnamon

Melt butter in a sauce pan.  Stir in flour to form a paste.  Add white sugar, brown sugar, water and cinnamon, bring to a boil.  Reduce temperature and dimmer 5 minutes.  Place bottom crust in your pan.  Fill with apples, mounded slightly.  Cover with a lattice work of crust.  Gently pour the sugar and butter liquid over the crust.  Pour slowly so that it does not fun off.  Bake 15 minutes at 425°.  Reduce the temperature to 350° and bake for 35-45 minutes. 

Cranberry Cherry Pie

An Elegant Twist to An Old Tradition

1 (15 oz) pkg. Pillsbury All Ready Pie Crusts                          

2 cups fresh or frozen Cranberries              

¾ cup Sugar    

2 Tbsp. Cornstarch

1 (21 oz. can) Cherry Fruit Pie Filling

Prepare pie crust according to package directions for two-crust pie using 9” pie pan.  Heat oven to 425.  In large bowl combine cranberries, sugar and cornstarch - mix well.  Stir in cherry pie filling, mix lightly.  Spoon into pie crust-lined pan.  To make top crust, cut out 2 hearts or bells with cookie cutter, tops toward center.  Place crust over filling and fold edge of top crust under bottom crust.  Flute edges.  Brush underside of “cut out” heart or bell with water.  Place on crust between cutouts.  Sprinkle top of pie with cinnamon and sugar.  Bake at 425 for 35-45 minutes until crust is golden brown and filling is bubbly.  Cover edge of crust with strips of foil after about 15 to 20 minutes of baking to prevent excessive browning.

Pecan Pie

Maple Syrup Makes it Thick & Rich

Unbaked 9” Single Crust                             

3 Eggs, beaten                                           

1 cup Sugar                                                 

1 ¼ cups Pecan halves

¼ cup Butter, melted

1/8 tsp. Salt

1 tsp.  Vanilla

¾ cup Maple Syrup (thick) 

optional:  1/2 -1 tsp. maple extract (I love this stuff!!!)

Heat oven to 375.  Prepare pie crust of single pie.  For filling – combine eggs, sugar, maple syrup, butter, salt and vanilla in bowl.  Mix thoroughly.  Spoon into unbaked pie shell.  Arrange pecans on top.  Reduce oven temperature to 350 and bake for 45-55 minutes or until filling is set.  (Reduce temperature to 325 or shield with foil if crust and/or pecans begin browning too quickly).  Cool to room temperature before serving.



Pumpkin Pie

¾ cup sugar                                                         

½ tsp. salt                                                  

1 tsp. cinnamon                                          

½ tsp. ginger                                              

¼ tsp. cloves

2 large eggs

1 (15 oz.) Libby’s Pure Pumpkin

1 (12 oz.) can evaporated milk

1 unbaked pie crust (deep dish)

optional:  1 tsp. maple extract

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie shell.  Bake in preheated 425 degree oven for 15 minutes.  Reduce temperature to 350° and bake for 40-50 minutes or until knife inserted near the center comes out clean.  Cool for 2 hours.  Top with whipped cream.