Category Archives: Dessert

Pecan Pie

3 eggs
2/3 cup sugar
Dash sea salt
1 cup dark corn syrup
1/3 cup butter, melted
1 ½ cup pecans

Beat eggs with a mixer or fork.  Add sugar, salt corn syrup and butter.  Stir in the pecans.  Pour mixture into a 9 inch pie crust.  Bake in a 350o oven for 50 minutes.  Some recipes will have you cover the pie crust for half the time to reduce the heat on the crust.  I’ve never really had an issue with this.

Substitution Alert:  For a richer pie, substitute macadamia nuts for pecans and light corn syrup for dark.  It’s a richer taste and adds a little island flavor to this southern specialty.  Or, you can go half and half with the syrup and the nuts.

Pumpkin Pie Recipe

Over the years I’ve made a lot of pumpkin pies.  Like most folks, I buy the can of pumpkin and mostly follow the recipe on the can.  As I’ve usually been making multiple pies, I’ve bought the large can from Libby’s that makes two pies.  In their recipe you add 1 ½ cups of sugar and 2 cans of condensed milk. The change I’ve found successful is using one can of regular condensed milk and one can of sweetened condensed milk.

Shopping at Costco the other day, I saw they’re now carrying Farmer’s Market Organic Pumpkorganic pumpkinin.  They were selling the cans that made one pie – although you still had to buy six cans – it is Costco after all.   Their recipe was slightly different; you don’t add sugar but you do use sweetened condensed milk.  I’m anxious to see how it turns out.

What is the secret sauce in your pumpkin pie recipe?

Deluxe Cookies

I mentioned in an earlier post that Snickerdoodles were basically sugar cookies.  I couldn’t completely understand the popularity of Snickerdoodles, but I don’t have the same uncertainty over these.  These cookies have everything!  The oats help keep the cookie moist and everything else adds flavor.  This recipe will yield 5 dozen real size cookies.

Dry Stuff
4 cups flour
2 tsp. soda
2 tsp. baking powder
1 tsp. salt
5 cups steel cut oats

Wet Stuff
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla

24 oz. chocolate chips
3 cups nuts (any combination of peanuts, macadamia nuts, cashews)

Combine all the dry stuff and put to the side.

Cream the butter and both sugars.  Add eggs and vanilla and mix well.  Add all the dry ingredients.  Blend well.  Add chocolate chips and nuts and finish mixing.  Roll into balls and place 2″ apart on cookie sheet.  Bake 10 minutes in oven at 375 degrees.

Snickerdoodles

Over the years, I’ve had a lot of requests for my cookie recipes, not to mention the cookies themselves. I’m not sure I understand the fascination with snickerdoodles — it’s a sugar cookie after all — but it’s frequently the first cookie people grab. Here you go:

3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup butter
2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
3 tablespoons sugar (raw cane sugar from Trader Joe’s)
1 teaspoon ground cinnamon

Heat oven to 375.

Stir together the dry stuff (flour, soda, cream of tartar and 1/2 teaspoon sea salt).

Beat butter until its creamy, then add regular sugar and beat until fluffy. Add eggs, milk and vanilla and beat well. Add all the dry ingredients and beat until smooth. Form dough into balls and then roll in combination of raw cane sugar and cinnamon. Place balls onto cookie sheet, 2 inches apart. Bake 8-10 minutes until light golden brown. Move to racks for cooling.

I’ve typically been able to get about 2 dozen real-sized cookies from this recipe.

French Silk Pie

I’ve given you the pie crust recipe, now you need something to put in it.  This is seriously sweet, but how can you go wrong with sugar, butter, eggs and chocolate.

1 cup sugar
¾ cup butter
3 squares (3 ounces unsweetened chocolate, melted and cooled)
1 ½ teaspoons vanilla
3 eggs
1 9” baked pie crust

In a small mixer bowl cream sugar and butter about 4 minutes or till fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed of mixer after each addition and scraping side of bowl constantly. You will see the mixture get lighter after each additional egg. You want a very smooth/silky feel to the mixture. Turn into baked pie crust. Chill several hours or overnight until set.

Pie Crust

This is an easy recipe for a pie crust.  You don’t need a rolling pin, you’ll be pressing it into the pie tin.  Use it for your favorite dessert or main dist.

1 cup + 1 tablespoon flour
1 stick of butter
1 tablespoon cold water
Melt butter in microwave.  Add to flour and stir.  Add one or two tablespoons of water.  (You want pliable dough).  Knead briefly to capture all the flour.
Press pie crust into a standard 8” pie tin.  Be sure to make crust thin and even along bottom and edges.
If pie calls for a baked crust, preheat oven to 425º.  Puncture crust along bottom and sides so steam can escape.  Bake crust for 12 minutes or until golden brown.