Family Favorite Pecan Pie Recipe

 

Pecan pie has been one of my families fall favorite desserts. This pie is made with pecans that are mixed into a rich caramel colored filling. This filling is made from eggs sugar, butter, molasses and corn syrup. The pecans and filling is poured into a pie crust.  Then baked to perfection.

 

I used to make pecan pie during the fall season.  Here in Missouri there was an abundant of you pick it pecan orchards and I grew up eating pecan pies during the fall season. So it was only natural that I made the pie when I was older for my family. But instead of using corn syrup I bake my pie with maple syrup. 

The traditional recipe calls for corn syrup. The corn syrup additive was a way to keep the pie from drying out, and it also holds the filling and prevents crystallization during the baking.  But I found that organic maple syrup does the same thing.  Plus, the maple syrup adds sweetness and the dark color to the pie. 

Know that pecan pie is a high calorie high fat dessert.  So if you are going to bake this pie then serve up the slices and plan to take a walk afterwards. A single slice of pecan pie contains 400 calories with 20 grams of fat.  I guess that is why they refer to pecan pie as comfort food. 

So if you are like me and prefer to not make a pecan pie with corn syrup then bake the pie with maple syrup instead.  You will find that it tastes delicious.  I promise you will not miss that corn syrup.  

I found the recipe online here > Bake by Nature  No Corn Syrup pecan pie recipe

 

Made From Scratch Dumpling Recipe

 

During the fall and winter season I enjoy making soup in my pressure cooker. I normally make a large pot of soup on Sunday and that soup will be served throughout the week. I make all kinds of soup but my family’s favorite is Chicken vegetables with dumplings.

Here is a photo I took of the dumblings that I made in my pressure cooker. 

Let me tell you there is nothing better than dumplings that are made from scratch in your chicken or beef vegetable stew. Once you have eaten a dumpling that is coated with the delicious soup you won’t want to eat plain soup again.

For dumplings you will need the following ingredients.

2 1/2 cups of all-purpose flour

¾ cup of milk

2 tablespoons butter

1 tablespoon baking powder

2 teaspoons salt

2 eggs

Add all of the dry ingredients to a mixing bowl. Stir the dry ingredients until they are mixed. Then cut in the butter until crumbly. Add the milk and eggs (I like to beat the eggs before I add them to the dry ingredients)  stir milk and eggs to make the dough soft. Use a teaspoon to drop the batter into the boiling soup. Cover the soup with a lid and turn the heat down to simmer. Cook the dumplings for 13 minutes. 

 Test the dumplings to see if they are cooked by inserting a toothpick into the center. If the toothpick comes out clean with no dough on it then the dumplings are done.

Chicken with Arugula and Portabello Mushroom Recipe

 

When I cook I tend to not use recipes except when I am baking. Then last night I made chicken with arugula, baby spinach, Amish noodles, and portabello mushrooms and this one-pot dinner entree was so delicious and the recipe was certainly a keeper. My husband took a third helping of this chicken entree and he never does that. In fact, he usually does all of the cooking and I never attempt to cook for a chef.  

This is a rich entree that is prepared in one pan. I served with croissants that I picked up at the bakery and a glass of white wind. Best to make this dish during the cold season; autumn through winter as it might be too rich for the warm season.

Here’s how I made chicken with arugula and portabello mushroom entree

You will need the following

Chicken strips or boneless breast enough to serve 4

Chicken stock

Cream of Mushroom soup 10 ½ ounces

Black pepper

1 large Fresh portabello mushroom separate the mushroom stem from the cap and discard the stems. Slice the caps 1/4-inch thick.

3 sprigs of fresh rosemary herb (remove the leaves from the stem)

Juice of one medium fresh lemon

Garlic minced 2 cloves

Extra virgin olive oil

Fresh Organic girl baby spinach & arugula

Essenhaus Amish egg noodles wide (used ½ of 1 pound bag)

¼ cup grated parmesan and Romano cheese

Large non-stick saute pan with glass lid

Heat a saute pan at medium add 3 tablespoons of olive oil to coat the bottom of the pan add sliced portabello mushrooms and cook until they are soft, then add baby spinach and arugula, saute in the olive oil with the greens, garlic, black pepper, and salt to taste. When spinach and arugula are cooked turn off the heat and remove greens and mushrooms from the pan. In the same pan add more olive oil to saute your chicken. Cook chicken with the juice of 1 lemon and season with black pepper.

When chicken is cooked add to the greens and mushrooms to the saute  pan also add rosemary herb season, and to your taste black pepper and salt (optional)

Add 2 1/4 cup chicken stock mixed with cream of mushroom soup to saute pan

Bring to a boil then add your egg noodles.

Turn the heat down to simmer

Cover the saute pan and cook until noodles are done. (stir to make sure nothing sticks to the bottom of the pan)

Serve topped with the grated parmesan and Romano cheese.

Favorite Peanut Butter Chocolate Cookies

When it comes to baking I like to make homemade cookies. Many of my made from scratch cookies start out with a basic recipe and then I add a little of this and a little of that. 

Baking cookies apron by Sgolis

 A few years ago my brother gave me the recipe for my mother's peanut butter cookie recipe and it was a good recipe but I did change it by adding the chocolate covered peanut butter morsels.  Oh, my gosh these cookies are delicious and are now my families favorite peanut butter cookie.

Use the back side of the fork to make an indent in peanut butter cookies

This cookie tastes good any time of the year. Peanut butter and chocolate are delicious comfort foods. I hope that you enjoy the recipe

For this recipe you will need the following:

• 1 cup granulated sugar
  1 cup brown sugar
  1 cup shortening Crisco vegetable shortening or 1 cup of softened salt-free butter
• 1 cup Smuckers Natural creamy or chunky peanut butter
  2 eggs
  A pinch of salt
• 1 teaspoon vanilla
  2 cups Hodgson Mill Organic unbleached organic all purpose flour
  2 teaspoons baking soda
• ½ cup of Nestle Toll House Delightfulls Milk chocolate morsels with peanut butter filling

1. With a mixer cream the sugar, with shortening or the butter then add the peanut butter, vanilla followed by the eggs.
2. Continue to beat on medium speed until the batter is smooth.
3. Add flour salt and baking soda and mix all ingredients well.
4. Mix in the chocolate peanut butter morsels with a spoon
5. Line the cookie sheet with parchment paper.
6. Drop the cookie dough by teaspoonful onto the parchment paper; space cookies two inches apart.
7. Use the back side of the fork to press down on the center of the cookies and to make the traditional indentation in the cookie tops.
8. Bake the peanut butter cookies at 375 for 10 minutes. Know the cookies are done by inserting a toothpick into the center of the cookie and pull out. If no batter is on the toothpick then cookies are done.
9. Let the cookies cool 10 minutes before serving.

Here is a gluten-free recipe for peanut butter cookies.  Enjoy!

Mom's Homemade Chocolate Walnut Brownies

Mom's homemade chocolate walnut brownies are for anyone who loves rich chocolaty brownies with a hint of walnuts.  These brownies are sensational and will satisfy your cravings.  Whenever I feel a craving coming on for these rich and chewy dark chocolate brownies, I need to stop what I am doing and make a batch.  

 As far back as I can remember my mom would make these brownies for us for dessert on Sunday.  She would serve them warm from the oven with a scoop of homemade vanilla ice cream and chocolate sauce.  I remember I would close my eyes whenever I took the fist bite, and as the chocolate and the ice cream melted in my mouth I always thought that I must be in heaven.  Mom's chocolate  walnut brownies are a timeless pleasure for the chocolate lover.

 If you are craving chocolate then follow these tips and make this recipe for homemade chocolate walnut brownies. One bite and you will know that they are worth the effort.

Gather products and ingredients for chocolate walnut brownies.  Set everything on the kitchen counter. 

Note I modernized this recipe; Mom melted the butter and chocolate on the stove and I use the microwave.

 4 squares of unsweetened, all natural chocolate 

¾ cup of no salt butter 

 ½ tablespoon of no salt butter 

3 eggs (or egg beaters)

2 cups of sugar 

1 teaspoon vanilla (all natural)

1 cup flour 

1 cup chopped walnuts

½ tablespoon of no salt butter

13x9x2 Glass baking dish 
Medium size microwavable bowl  
Apron  
Wire whisk 
Mixing spoon  
Measuring cup  
Teaspoon  

Brownie Diet by Sandyspider

The first step in making  chocolate walnut brownies is to adjust the oven rack to the center. Then turn on the oven heat to 325 F for glass baking dish.  Let the oven preheat while you prepare the brownies. 

Chop the chocolate with a knife.  Add the chocolate and butter into a microwavable bowl. Set the heat on high and heat for two minutes or until both butter and chocolate are melted. 

Remove the bowl from the microwave and stir the chocolate with your wire whisk. Make sure the chocolate is completely melted if not put back in the microwave. 

When the chocolate is melted add the sugar to the chocolate and stir. 

Next, add the eggs and the vanilla. Mix these ingredients with your wire whisk.  When the sugar, chocolate, eggs, and vanilla are blended, you would then add the flour and the nuts. 

Use a large mixing spoon to mix all of your ingredients until blended.

Grease your baking dish with no salt butter. Spread your brownie mixture into the baking dish. Bake the brownies for 30 to 35 minutes. Check to see if the brownies are done by Inserting toothpick into the center of the brownies. If the toothpick is clean when you remove it from the brownies are ready to come out of the oven.

Tips: 
Chocolate is rich in antioxidants and thus makes the brownie a healthy snack or dessert for your family and friends.  

For a healthier brownie substitute white all purpose flour with whole wheat flour. 

Here is a food network video showing you the BEST brownies:  enjoy....

Brownie image credit: jeffreyw, Wikipedia creative commons attribution 2.0