Classic Pecan Pie

This is another dessert that takes a little time to bake, but no time to prep.  It is the Classic Karo Syrup Pecan Pie.   I have never found a better recipe and it always turns out great (as long as you let it cook for the entire time). 

Ingredients:

1 cup Karo® Light OR Dark Corn Syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon Spice Islands® Pure Vanilla Extract

1-1/2 cups (6 ounces) pecans

1 (9-inch) unbaked or frozen** deep-dish pie crust

Directions:

Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

Layered Pumpkin Cheesecake

let me start by saying that I am not a fan of anything pumpkin flavored. But I know a lot of people who are, so I thought I would bake a Pumpkin Cheesecake for a church gathering we had in November. It was very simple, but you have to take time into consideration. Real cheesecake is a time consuming dessert. After baking and cooling (in and out of the oven) for 2 1/2 hours, you still have to chill in the fridge for at least 6 hrs. it is something that you need to plan ahead.
It turned out wonderful and it was all eaten by people that love pumpkin and said it was very tasty.

Ingredients:
Crust
2 cups gingersnap cookie crumbs (about 32)
1/4 cup butter or margarine, melted

Cheesecake 4 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:

Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.

Carrot Cake with Cream Cheese Frosting | Easy Recipe

I wanted to make a carrot cake for Thanksgiving. It happens to be one of my favorites, because of the cream cheese frosting, and is also a favorite of my husband.
When I found this recipe, I was a little unsure that it would truly taste homemade. But it did. I was able to cut out the time consuming carrot grating and still have an awesome cake. Everyone that ate it swore it was great.

The recipe is from Betty Crocker and can be found here, along with others to try.

**I used a homemade version of the icing.

Ultimate Carrot Cake
1 box Betty Crocker® SuperMoist® carrot cake mix
1/2 cup orange juice or water
1/2 cup vegetable oil
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon orange peel
1 teaspoon vanilla
4 eggs
1/2 cup chopped nuts
1/2 cup coconut
1/2 cup chopped raisins

Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
2 Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.

Cream Cheese Icing
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Linking up with Kitchenspiration!

Double Chocolate Pecan Pie

This such an easy pie to make. It is also perfect if you like chocolate. The recipe is from my husband's grandfather and we make it every year during the holidays.

2 - 6 oz bags of semi sweet chocolate morsels
2 eggs
1/8 tsp salt
1/2 cup firmly packed brown sugar
1 cup chopped pecans
1 nine inch unbaked pie shell

Preheat oven at 375 degrees.

Melt 6 oz semi sweet chocolate over hot water. Remove and cool for 5 minutes.
Combine eggs and salt and beat until thick and lemon colored. Gradually beat in brown sugar. Blend in melted chocolate. Stir in pecans and 6 oz bag of semi sweet chocolate chips.
Pour into unbaked pie crust. Bake for 30 minutes or until set.

** I always seem to have deep dish pie crusts on hand (since I need them for traditional pecan pie) so I double the recipe. It works just fine. p

I am linking up with Kitchenspiration.

Pecan Pie

Photo is before they went in the oven.  I never got one of the finished pie.  

Pecan pie is just so good!  I had to make it for our Thanksgiving this year.  It is also about the easiest pie in the world to make.

1 cup of Karo Light Corn Syrup

3 eggs

1 cup of sugar

2 Tablespoons of melted butter

1 teaspoon of vanilla extract

1 1/2 cups of pecan halves

1 9 inch, unbaked, frozen deep dish pie crust

Mix the first 5 ingredients well.  Then add the pecans and mix again.  Pour mixture into the pie crust and bake at 350 degrees for 60 minutes.  

I do recommend putting it on a baking sheet to cook in case there is some spillage.  Your oven will thank you.

Homemade Banana Pudding

Photo uploaded from my iphone.

I remember having this as a child.  My mother and grandmother would always make it when we had a few bananas that were overly ripe.  So I decided to make it for Thanksgiving.
I am sharing the recipe that I use that I find to be pretty close to theirs.

6 to 8 bananas, sliced
1 box of vanilla wafers
3 eggs
4 cups of milk
3/4 cups of sugar
2 Tablespoons of butter
3 Tablespoons of cornstarch

Layer the vanilla wafers in the baking dish.  Arrange the sliced bananas on top of the wafers.  Set aside and prepare the pudding.  Blend butter, sugar, and eggs, then add the milk and mix thoroughly.  Bring to a boil in a double boiler and add cornstarch.  Keep stirring it until thickened.  Pour the cream in the baking dish to cover the bananas and wafers.  Continue to layer until their is no pudding remaining.  I like to put vanilla wafers on top.
Be sure to refrigerate.

RECIPE #23 - LIME AND LEMON TART

Disclaimer - I Do Not Like Lemon Things, but I tasted the filling and it was like a lemon lifesaver.  Pretty good indeed.
I made this for Taft's Teacher Appreciation Lunch this year.  The reviews from the school were great.
Ingredients:
Refrigerated 9 inch pie crust or you can make your own
1/4 cup lime juice
1/4 cup lemon juice
6 large eggs
1 cup sugar
1/2 cup (1 stick) unsalted butter
1 tablespoon lemon zest
Confectioner's sugar (for dusting the finished tart)
1/2 cup fresh berries of your choice
Directions:
Place pie crust in tart pan to cover bottom and sides.  Make sure to cover crust with tin foil and  weight the crust down with pie weights or you can use dry beans.  Cook as directed on package until golden brown.  Let cool completely.
In a medium sauce pan, mix together the lime and lemon juice, sugar, and eggs until blended and cook over low heat.  Stir constantly for about 5 minutes or until hot.  Whisk in butter, a little at a time, until melted and completely blended.  Continue to cook for 3 to five minutes longer, until it is thick and smooth.  (Do not bring to a boil).  Put filling in a bowl and had the lemon zest.  Pour filling into tart pan.  Bake at 375 degrees for 18 to 20 minutes, or until the filling is set. Cool and keep refrigerated.  Before serving, add the berries and confectioner's sugar for decoration.