One of America’s Favorites – Pecan Pie

November 13, 2017 at 6:25 AM | Posted in One of America's Favorites | 4 Comments
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Pecan Pie

Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup). Variations may include white or brown sugar, sugar syrup, molasses, maple syrup, or honey. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is often served with whipped cream, vanilla ice cream, or hard sauce.

 

Pecans are native to the southern United States. Archaeological evidence found in Texas indicates that Native Americans used pecans more than 8,000 years ago. The word pecan is a derivative of an Algonquin word, pakani, referring to several nuts.

Sugar pies such as treacle tart were attested in Medieval Europe, and adapted in North America to the ingredients

A slice of pecan pie.

available, resulting in such dishes as shoofly pie, sugar pie, butter tart and chess pie. Pecan pie may be a variant of chess pie, which is made with a similar butter-sugar-egg custard.

Some have stated that the French invented pecan pie soon after settling in New Orleans, after being introduced to the pecan nut by the Native American Quinipissa and Tangipahoa tribes. Claims have also been made of pecan pie existing in the early 1800s in Alabama, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish’s origin have not found any recipes dated earlier than a pecan custard pie recipe published in Harper’s Bazaar in 1886. Well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.

The makers of Karo syrup significantly contributed to popularizing the dish and many of the recipes for variants (caramel, cinnamon, Irish creme, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s “discovery” of a “new use for corn syrup” by a corporate sales executive’s wife. Pecan pie was made before the invention of corn syrup and older recipes used darker sugar based syrup or molasses. The 1929 congressional club cookbook has a recipe for the pie which used only eggs, milk, sugar and pecan, no syrup. The Pecan pie came to be closely associated with the culture of the Southern United States in the 1940s and 1950s.

Variations
In his 2004 book, Ken Haedrich identified a number of popular pecan pie variants:

Chocolate pecan tarts prior to baking

Butterscotch
Characterized by the addition of butterscotch chips and brown sugar (in addition to, not in place of, corn syrup)
Whiskey chocolate chip
In this pie, chocolate chips and a few teaspoons of Jack Daniel whiskey are added.
Alice Colombo’s Race Day Chocolate Pecan Pie
This pie is named after Alice Colombo, who was a food editor for the Louisville Courier-Journal in Kentucky. This pie was made by her on the occasion of the Kentucky Derby. The special ingredients suggested in the recipe include cornstarch, to soften the top, bourbon, chocolate chips and whipped cream.

Maple
Includes maple syrup and almond extract

Chocolate brownie
This pie has nuts on the surface and it is layered with chocolate pudding and fudge. It is served at room temperature or chilled.

Sawdust Pie
Sawdust Pie is a signature recipe of Patti’s Restaurant in Paducah, Kentucky, consisting of an egg-batter filling with coconut, graham cracker crumbs and pecans, topped with whipped cream and sliced bananas.

 

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Kitchen Hint of the Day!

November 8, 2017 at 6:17 AM | Posted in Kitchen Hints | Leave a comment
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Omelet time……

To make a tastier and fluffier omelet; Add a little milk or a tbsp of water when beating eggs. Enjoy your Breakfast!

Diabetic Breakfast Casserole and Skillet Recipes

November 2, 2017 at 5:21 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Breakfast Casserole and Skillet Recipes. Delicious Diabetic Friendly Recipes like; Ranch Eggs, Mexican Breakfast Burrito, and Zucchini and Swiss Pie. Find these and much more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Diabetic Breakfast Casserole and Skillet Recipes
Looking for a hearty and healthy breakfast? Try one of these diabetes-friendly breakfast casseroles, and you’ll feel full and satisfied.

Ranch Eggs
Spice up skillet eggs with a base of jalapeno, chili powder, tomatoes, and onions. Serve with a warm tortilla and a sprinkling of Monterey Jack cheese for a complete Southwestern experience………

Mexican Breakfast Burrito
Mashed pinto or black beans give this hearty burrito a heaping helping of protein as well as fiber. Topped with a little Mexican queso fresco, this dish has definite south-of-the-border feel….

Zucchini and Swiss Pie
Use Parmesan cheese to flavor and enrich a hash brown potato crust. It’s a delicious base for the vegetable custard filling……………

* Click the link below to get all the Diabetic Breakfast Casserole and Skillet Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/diabetic-breakfast-casserole-and-skillet-recipes

Kitchen Hint of the Day!

October 30, 2017 at 5:31 AM | Posted in Kitchen Hints | Leave a comment
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A clean up hint……

 

When cleaning up after preparing Scramble Eggs use cold water. It cleans dried egg off pans and utensils better than hot water, which causes the protein to bind to surfaces and harden.

Diabetic Breakfast Casserole and Skillet Recipes

October 14, 2017 at 5:41 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Breakfast Casserole and Skillet Recipes. Delicious and Diabetic Friendly Breakfast Casserole and Skillet Recipes to start your morning off the right way! You’ll find recipes like; Ranch Eggs, Egg and Potato Casserole, and Mexican Breakfast Burrito. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Diabetic Breakfast Casserole and Skillet Recipes
Looking for a hearty and healthy breakfast? Try one of these diabetes-friendly breakfast casseroles, and you’ll feel full and satisfied.

 

Ranch Eggs
Spice up skillet eggs with a base of jalapeno, chili powder, tomatoes, and onions. Serve with a warm tortilla and a sprinkling of Monterey Jack cheese for a complete Southwestern experience.

 

Egg and Potato Casserole
Diced hash brown potatoes, broccoli, and Canadian-style bacon give this egg casserole an extra helping of flavors and textures, making each bite a new experience. Great brunch pick!…

 

Mexican Breakfast Burrito
Mashed pinto or black beans give this hearty burrito a heaping helping of protein as well as fiber. Topped with a little Mexican queso fresco, this dish has definite south-of-the-border feel…….

 

* Click the link below to get all the – Diabetic Breakfast Casserole and Skillet Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/diabetic-breakfast-casserole-and-skillet-recipes

Low-Carb Breakfast Recipes

October 11, 2017 at 5:30 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Low-Carb Breakfast Recipes. Start your day off with a delicious and Diabetic Friendly Breakfast. Recipes including; Knife-and-Fork Breakfast Burrito, Blueberry Buckwheat Pancakes, and Mushroom Scrambled Eggs. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Low-Carb Breakfast Recipes
Whether you crave a homemade muffin, a brunch dish for company, or crisp hash browns, you’ll find it in this collection of diabetic breakfast favorites, most with carb counts of 20 grams or less per serving.

 

Knife-and-Fork Breakfast Burrito
If you’re in the mood for Mexican, give this low-carb recipe a try. The eggs are cooked in a thin layer and become the shell, replacing regular, carb-laden tortillas. Healthy black beans provide 4 grams of fiber……

 

Blueberry Buckwheat Pancakes
The serving size is two delicious pancakes for 22 grams of carb. The soluble fiber in buckwheat is digested slowly, helping to prevent blood sugar spikes…….

 

Mushroom Scrambled Eggs
With 11 grams of protein, this easy-fix breakfast is a great way to start your day. The nonstarchy veggies — mushrooms, green onions, and tomatoes — add flavor and color without contributing a lot of carbs…….

 

* Click the link below to get all the Low-Carb Breakfast Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/low-carb-breakfast-recipes

Kitchen Hint of the Day!

October 6, 2017 at 5:04 AM | Posted in Kitchen Hints | Leave a comment
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Keeping Eggs fresh…………

 

Always store eggs with the pointed end down, to center the yolk and keep the eggs fresh.

Egg Sandwich and Hash Browns

October 1, 2017 at 4:49 PM | Posted in Eggs, Simply Potatoes | Leave a comment
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Today’s Menu: Egg Sandwich and Hash Browns

 

 

For Breakfast this Sunday morning I prepared some Simply Potatoes Hash Browns. fried up 3 slices of Simple Truth Canadian Bacon, toasted 2 slices of Aunt Millies Light Whole Grain Bread (Lightly Buttered), and had my morning cup of Bigelow Decaf Green Tea. In the 40’s this morning and 74 degrees and mostly sunny for the day. Cleaned the house today, did a load of laundry, and after Lunch cleaned up the deck and driveway areas. It’s a beautiful Fall Day for sure out there! Still a little sore from the tumble I took the other night but feeling a lot better than yesterday. For Dinner tonight I made a Fried Egg Sandwich along with some Hash Browns.

 

I made this just last week and thought I would have it again, Egg Sandwich and Hash Browns. ! So I made an Egg Sandwich. I hadn’t made these in years until last week and enjoyed it so much I’m going to have it more often. To make it all I’ll need is 2 Eggs, Salt and Pepper, a slice of Kraft Sharp Cheddar, a bit of Blue Bonnet Light Butter, and 2 slices of Aunt Millie’s Light Whole Grain Bread. Just get a mixing cup or coffee cup and crack open both Eggs into it. Season it with the Salt and Pepper and whisk it all together.

 

 

Heat a small skillet on medium heat, I sprayed it with Pam Cooking Spray. I added the Butter, and when heated added the Egg Mixture. Fry it till the bottom browns and flip it. I then added my slice of Cheese on top of it. Cook until dome, and it’s ready! You can toast the Bread if you like, I didn’t toast mine.

 

 

 

 

To go with my Egg Sandwich I prepared some Simply Potatoes Shredded Hash Browns, which I love having anytime. Seasoned them with Salt and Pepper and served them sprinkled with Sargento Reduced Fat Shredded Sharp Cheddar. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Dr. Pepper to drink.

 

 

 

 

 

How healthy are Eggs…..
Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

 

 

 

Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Nutrition FactsSimply Pot
Serving Size 1/2 cup (81 g)
Per Serving % Daily Value*
Calories 70
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Carbohydrates 16.0g 5%
Dietary Fiber 2.0g 8%
Sugars 0.0g
Protein 1.0g
http://www.simplypotatoes.com/products/productview.cfm?p

Kitchen Hint of the Day!

September 25, 2017 at 5:01 AM | Posted in Kitchen Hints | Leave a comment
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When making French Toast……….

 

For crispy French toast, add a touch of cornstarch to the egg mixture. Thank you to Bray for passing this hint along!

Egg Sandwich and Hash Browns

September 22, 2017 at 4:55 PM | Posted in Eggs, hash browns, Simply Potatoes | Leave a comment
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Today’s Menu: Egg Sandwich and Hash Browns

 

 

Just had a cup of Bigelow Decaf Green Tea for Breakfast this morning. Didn’t get a lot of sleep again due to the Sinus Infection. My left ear started swelling up so I had to go back to the Family Doctor. I have infected inner ear, and it is extremely painful! They have me on 3 prescriptions and if it swells anymore I have to go to the hospital for treatment, trying to avoid that! It does feel somewhat better and the swelling isn’t quite as bad. I still have very limited hearing in my right ear though. I go back to the Doctor’s on Monday to see if I need further work done on it at the hospital. For Dinner tonight I made a Fried Egg Sandwich along with some Hash Browns.

 

Wanted something Light, Easy to Chew, and a hot meal tonight. So I made an Egg Sandwich. I haven’t made these in years! To make it all I’ll need is 2 Eggs, Salt and Pepper, a slice of Kraft Sharp Cheddar, a bit of Blue Bonnet Light Butter, and 2 slices of Aunt Millie’s Light Whole Grain Bread. Just get a mixing cup or coffee cup and crack open both Eggs into it. Season it with the Salt and Pepper and whisk it all together.

 

 

 

Heat a small skillet on medium heat, I sprayed it with Pam Cooking Spray. I added the Butter, and when heated added the Egg Mixture. Fry it till the bottom browns and flip it. I then added my slice of Cheese on top of it. Cook until dome, and it’s ready! You can toast the Bread if you like, I didn’t toast mine.

 

 

 

 

To go with my Egg Sandwich I prepared some Simply Potatoes Shredded Hash Browns. Seasoned them with Salt and Pepper and served them sprinkled with Sargento Reduced Fat Shredded Sharp Cheddar. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Peach Snapple to drink. Hopefully I can a full night’s sleep tonight and feeling better tomorrow.

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