Tag Archives: Nuts

Grandma Ruth’s Pecan Pie (from Great Aunt Shirley)

We have found great success using the America’s Test Kitchen recipe for pastry (which uses vodka for half of the liquid).  The following is Grandma’s pastry and filling recipe, verbatim.  One just needs one 9″ pie crust, unbaked, for this pie.

Pastry

  • 4 (41/2) cups flour (I use 4 and use the rest for flouring the board)
  • l  lb. Shortening (Crisco)
  • 1 tsp. Salt
  • TBSP brown sugar
  • 1 egg (beaten)
  • add enough warm water to make ¾ cup
  • 1 TBSP vinegar

Add salt and b. sugar to flour.  Cut in shortening with knife ( I usually do that by dividing it into four pieces). Add remaining liquid and mix with hands until dough no longer stick to the bowl.  Chill for about 15 – 20 minutes wrapped in saran wrap. This dough is quite soft and is very flaky when done.

Pie Filling

  • 1 cup corn syrup
  • ½ cup sugar
  • ¼ cup butter
  • ¼ tsp  salt
  • 1 egg (beaten), in a medium sized bowl
  • 1 tsp vanilla
  • LOTS     pecan halves
  1. Bring sugar, salt, butter to a boil and remove from heat
  2. Whisking constantly, pour over beaten eggs
  3. Cool slightly and add vanilla
  4. Lay pecans in circle pattern (flat side down) until the whole bottom of crust is covered.
  5. Pour filling over the pecans.
  6. Bake 10 minutes at 400F then turn oven down to 375F and cook for 35-40 minutes.  The pecans will rise to the top.

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Candied Pecans

  • ½ large egg white
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¾ teaspoon sea, or kosher, salt
  • Large pinch to 1/8 teaspoon cayenne pepper
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons water
  • 2 to 3 ½ cups raw pecan halves
  1. Preheat oven to 300F.
  2. Line a large baking sheet with parchment paper.Using an electric mixer, or a whisk, beat egg white until foamy, about 1 minute with the mixer.Add sugar, brown sugar, spices, salt, vanilla and water.  Whisk until well combined – it will get thick-ish – about 45 seconds with the mixer.Gently stir in pecans until well coated. The original recipe calls for 2 cups of pecans for this amount of “candy”, but it will coat almost 4 cups very nicely.Pour nuts onto baking sheet, and spread out so that they are in a single layer.Bake for a total of 40 minutes, taking out and stirring/flipping the nuts after the first 20 minutes.Remove from oven and cool completely.
  3. Break apart into single nuts.
  4. Store in an airtight container at room temperature.

These are great on a spinach salad dressed with citrus vinaigrette.  For nuts that are great “out of hand”, try Maple Roasted Almonds.

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Filed under Appetizers, food, Protein, Salads, Vegetarian (lacto/ovo)

Chocolate Chip Walnut Bars

We often call these “Bob Dunn’s Sweet Marie Bars”, as every time I make them, I can hear his voice saying “These taste just like a Sweet Marie Bar!”; he was a big fan.

Makes about 30 squares

Preheat oven to 350F

Crust:

  • 1 cup all purpose flour
  • ¼ cup granulated sugar
  • 1/3 cup butter

Topping:

  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup corn syrup
  • 2 Tbsp corn syrup
  • 2 Tbsp butter, melted
  • 1 cup excellent quality semi-sweet, or bitter-sweet chocolate chips
  • ¾ cup chopped walnuts*

Directions:

Crust:

Combine all crust ingredients, mixing until crumbly.  Press firmly into a greased 9” square cake pan.  Bake at 350F for 12 to 15 minutes, or until light golden.

Topping:

Beat eggs sugar, syrup, and butter together until blended.  Stir in chocolate chips and nuts.  Pour evenly over crust.  Bake 25 to 30 minutes longer, or until set and golden.  Cool completely in pan on wire rack.  Cut into bars.

*NOTE:  Pecans or almonds also taste very good in this recipe in place of the walnuts

Freezes well

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Lebanese Inspired Chicken and Rice

 

 

  • 2 onions, coarsely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 stick cinnamon
  • 1 star anise pod
  • 1/2 teaspoon ground coriander
  • 1 1/2 cups uncooked parboiled rice
  • 3 cups chicken broth
  • 2 cups cooked chicken, shredded into large pieces
  • 1/4 cup toasted pistachios
  • 1/4 cup toasted almonds
  • Cilantro for garnish, if desired

In a large saucepan over medium heat, brown the onions in the oil. Season with salt and pepper.

Add the garlic, spices and rice. Continue cooking for 1 minute, stirring to coat the rice with the oil. Add the broth and bring to a boil. Cover, reduce the heat and simmer gently for about 25 minutes.

Add the chicken, pistachios and almonds. Continue cooking until the chicken is heated through. Taste for salt and pepper; adjust the seasoning if required. Place in serving dish and garnish if desired.

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Filed under food, Grains, Main Course, Protein