November 28, 2008 by Tarrant Figlio
I bet you have leftover turkey in your life. Perhaps quite a bit even. There is a solution, put together a casserole and freeze it. It will provide you with plenty of yummy, thrifty meals in the weeks to come. This recipe divides really well if you don’t necessarily need 25 portions in the weeks to come.
It comes from Home and Garden Bulletin No. 40 from the U.S. Department of Agriculture, July 1954
Category retro food | Tags: | 1 Comment
November 20, 2008 by Tarrant Figlio
The older children’s father is a pecan pie fan. He is a southern boy. I don’t know just how his mother makes her pecan pie. Perhaps similar to this, but I am betting she goes the Karo syrup route. This one has a choice of maple syrup or honey which brings out the richness of the pecans.
Unbaked 9″ pie shell
1/2 cup butter or margarine
1/2 cup granulated sugar
3/4 cup white corn syrup
1/4 cup maple flavored syrup or 2 tablespoons honey
3 eggs, slightly beaten
1 teaspoon vanilla
2 cups pecan meats
1 cup heavy cream, whipped
Heat oven to 350 F. Cream butter well. Add sugar slowly, creaming till light. Slowly stir in syrups, eggs, vanilla, 1 cup nuts. Pour into shell. Top with rest of nuts. Bake at 350 for 55 min. Cool. Serve small wedges with whipped cream, flavored with sherry if desired. Nice with small bunches of grapes.
Fudge nut: Reduce butter to 1/4 cup, pecans to 1 cup. Add 2 sq melted unsweetened chocolate to butter
Coconut: Substitute 1 1/2 cups shredded coconut for pecans, lemon juice for vanilla, and add 1/2 tsp salt.
Walnut or Peanut Pie Substitute walnuts or peanuts for pecans
Category retro food | Tags: | 3 Comments
November 19, 2008 by Tarrant Figlio
Now this may be the recipe you grew up with for pecan pie. Lots of people use those nice little recipes in magazines, newspapers, and the grocery store. They are great recipes to use. Solid, no fail directions. Manufacturers want you to buy their stuff again.
Category Desserts, Pastry, Recipes, retro food | Tags: | 2 Comments
November 18, 2008 by Tarrant Figlio
So, I begin my week of pecan pies. When my daughter was picking out the recipes for November, she mentioned there were a lot of pecan pies. Then she looked at me a bit confused. I don’t make pecan pies. Her great, great grandmother did. Her grandmother did. But, no, not I.
I do however, like mincemeat pie. Sadly, no one in my family will join me in eating such a thing. Here is a combination of the two types. This recipe from my favorite brand of mincemeat. (other than if my mother suddenly manages to lose a good 35 years of age and health problems and made a bit of her own mincemeat)
Unfortunately, this recipe calls for something that doesn’t exist anymore, sticks of pie crust mix. (or does it?) You will just need to make your own pie crust or use the more modern mix from Betty Crocker.
2 sticks Betty Crocker Instant Mixing Pie Crust Mix
1 cup pecan halves
28-oz jar none such mincemeat
Heat oven to 425 (hot) Take 1/2 cup pecan halves and chop finely. Mix pastry as directed on package–except add chopped pecans with the water. Line pan as directed for two-crust pie. Spread mince meat in prepared pan. Arrange remaining 1/2 cup pecan halves over mince meat. Cover with top crust. Cover edge with strip of aluminum foil, remove 15 min before end of baking time. Bake 40-45 minutes. Cool slightly before serving.
Category Desserts, Pastry, Recipes, retro food | Tags: | 3 Comments
