Tuesday, November 22, 2011

Pecan Pie

In honor of the Thanksgiving holiday, I am posting early this week.  If you are looking for an alternative to pumpkin pie, pecan pie is a wonderful choice.

This recipe uses a shortbread crust, adding a little extra buttery-richness.  if you prefer a standard pie crust try the one used here.

According to my husband there is only one thing to say about this pecan pie, "Delicious!"  In fact he asks for it for his birthday every year instead of cake, and is a holiday staple at our house.

Wishing you a simply good Thanksgiving!

Pecan Pie
Prep Time: 1 hour     Serves: 8
For Crust:
  • 2 cups Flour
  • 1/2 teaspoon Salt
  • 2 Tablespoons Sugar
  • 14 Tablespoons Butter, cut into pieces
  • 1 Egg Yolk
  • 2 Tablespoons Ice Water

For Filling:
  • 3 Eggs
  • 2/3 cup Sugar
  • 1 cup Light Corn Syrup
  • 1 teaspoon Vanilla
  • 1 teaspoon White Vinegar
  • 1 cup Pecans
  • 3 Tablespoons Butter, cut into pieces


In bowl of food processor combine flour, salt and sugar; pulse to combine.

Add butter to food processor and pulse until pea sized crumbs form.

Add egg yolk and water and pulse just until in holds together when squeezed.

Turn dough out onto plastic wrap, wrap, shape into ball and refrigerate for 1 hour.

Roll out crust and place in 9 inch pie plate.


In mixing bowl beat eggs until light and foamy.

Add sugar, corn syrup, vanilla and vinegar; beat until combined.

Stir in pecans.

Pour filling into unbaked crust.

Dot top of pie with pieces of butter.

Bake at 350 for 30-40 minutes, or until center of pie "jiggles" when shaken.

Thursday, November 17, 2011

Buttermilk Biscuits

This recipe is an adaptation of one Alton Brown does on his show Good Eats (original recipe).  It is simple, fast, easy and reliably delicious.   I have been using it as my only biscuit recipe for over 5 years.  I have successfully made it substituting milk with a tablespoon of lemon juice for the buttermilk.

These biscuits are a great holiday side, but also are great with fried chicken or with butter and jam.  The secret is to not over mix them, ensuring that they come out tall and fluffy.  In the spirit of Alton Brown, I wish you "good eats" this holiday season.  

Buttermilk Biscuits
Prep Time: 30 min     Makes: 12

2 cups Flour
4 teaspoons Baking Powder
Pinch of Baking Soda
1/2 teaspoon Salt
2 Tablespoons Butter, cut into cubes
2 Tablespoons Shortening, cut into cubes
1 cup Buttermilk
1-2 Tablespoons Butter, Melted

In bowl of food processor combine flour, baking powder, baking soda, salt, butter and shortening.

Pulse until dough has the consistency of large crumbs

With food processor running add buttermilk mixing until just combined.

Turn dough out onto well floured surface and pat out by hand to a thickness of 1/2-1 inch.

Cut out biscuits and place on cookie sheet with the sides just touching.

Continue to pat out dough and cut biscuits until dough is used up, working dough as little as possible

Gently press your thumb into the center of each biscuit.

Brush melted butter over the top of biscuits.

Bake at 400 for 15-20 minutes.

Wednesday, November 9, 2011

Thanksgiving Sweet Potatoes

This is a very pretty, simpler, cleaner version of the traditional sweet-potato casserole with the marshmallows on top.  The cranberries balance the sweetness of the syrup and the potatoes to make for a more grown-up holiday dish that tastes as good as it looks.

This recipe has been a holiday staple for my family ever since I first tried it several years ago.  The dish would feel at home for a family feast or a holiday party.  Enjoy.

Thanksgiving Sweet Potatoes
Prep Time: 30 min     Serves: 6-10

3-4 lbs Sweet Potatoes, peeled
1/4 cup Maple Syrup
3/4 cup Pancake Syrup
1 Tablespoon Butter
1 1/2 cups Fresh Cranberries

Boil whole sweet potatoes until tender, about 30 minutes.  Drain off water and allow potatoes to cool.

In small saucepan combine maple syrup and pancake syrup and heat on medium-low until reduced by half.

Add butter and cranberries to syrups, simmer for about 5 minutes, until the cranberries begin to pop open.

Slice cooled sweet potatoes into 1/2 inch rounds, and arrange in ceramic tart dish or casserole.

Pour cranberry glaze over sweet potatoes.

Bake at 400 for 20 minutes.

Linking Up With:
Ultimate Recipe Swap @ Life As Mom

Thursday, November 3, 2011

Thanksgiving Pumpkin Cookies

For my husband, there is only one kind of cookie worth eating: warm chocolate chip cookies.  So any time I try to suggest making a new cookie recipe he suggests that I make my normal chocolate chip cookies.  The first time I made these was a few years ago.  I made over 100 cookies for my sister's baby shower, and my husband must have eaten 50 of them.  

Reminiscent of pumpkin cheesecake, these cookies are moist, sweet, and packed with pumpkin flavor.  Even though they are a little extra work, they are definitely worth the effort.  

If you are making a lot of cookies you can use the squares of parchment several times.

I hope your family has as much fun eating these cookies as they do making them.

Pumpkin Cookies With Cream Cheese Filling
Total Time: 2 hours     Makes: 24-30 sandwiches

For Cookies:
1 cup Brown Sugar
1 cup Sugar
1 cup Vegetable Oil
1 can (15 oz.) Pumpkin Puree
2 Eggs
1 teaspoon Vanilla Extract
3 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 Tablespoon Cinnamon
Pinch of Ground Cloves
Pinch of Nutmeg

For Filling:
1 stick Butter
8 oz Cream Cheese
1 pound Powdered Sugar
1 teaspoon Vanilla

In large mixing bowl combine: brown sugar, sugar, oil and pumpkin.  Mix until well blended.

Add eggs one at a time.  Stir in vanilla.

In medium bowl add: flour, baking soda, baking powder, cinnamon, cloves and nutmeg.  Whisk together with fork.

Gradually mix dry ingredients into wet ingredients.

Pipe batter in spirals onto 2 inch squares of parchment paper.

Bake at 400 for 11 minutes.

Transfer cookies to a cooling rack to cool.

Beat butter until fluffy.

Add cream cheese to butter and beat together.

Slowly add powdered sugar until incorporated.

Stir in vanilla.

If frosting is too thick add cream or milk a few drops at a time until they are the correct consistency.

Spread frosting on bottom of cookie and top with another cookie.

Linking Up With:

Three Weeks of Thanks @ The Artsy Girl Connection
Ultimate Recipe Swap @ Life As Mom

Tip Junkie handmade projects