MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Susan Canute's Mini Pecan Pie Muffins
Categories: Breads, Nuts, Snacks
Yield: 24 servings

1 c Brown sugar
2/3 c Butter, softened
2 lg Eggs
1 ts Vanilla extract
1/2 c All-purpose flour
1 c Pecans

Set oven @ 350ºF/175ºC. Grease 24 mini muffin cups.

Beat brown sugar, butter, eggs, and vanilla extract
together in a bowl using an electric mixer until smooth
and creamy. Mix flour and pecans together in a bowl;
stir into creamy mixture until batter is smooth. Spoon
batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in
the center of a muffin comes out clean, 10 to 12
minutes.

Yield: 24 mini muffins

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Archives

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Rats! I was just at the store and could have bought one of my favorite
pies to celebrate! :)

Mike


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Mike Powell wrote to DAVE DRUM <=-

Rats! I was just at the store and could have bought one of my favorite pies to celebrate! :)

Echo member Ruth Haffly makes a mean pecan pie - which she did once
for an echo picnic. Other than rhubarb pie I tend to favour fruit pies.
And blackberry cobbler. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Fashion Blackberry Cobbler
Categories: Pastry, Fruits, Citrus, Desserts
Yield: 11 servings

5 c Blackberries
1 c Softened butter
1 1/2 c Sugar
2 ts Vanilla
1 c Milk
2 tb Lemon juice
2 c Sifted A-P flour
1/4 ts Salt
2 ts Baking powder
1 c Sugar
2 tb Cornstarch
3/4 c Boiling water
Whipped cream; for garnish

Set oven @ 375ºF/190ºC.

Lightly spray a 9" X 13" baking pan w/ cooking spray. In
a large bowl, cream the butter, 1-1/2 cups sugar,
vanilla, lemon juice, milk and salt until well blended.

Stir in flour until just blended. Spoon blackberries
into bottom of pan. Pour or spoon batter over berries.
With a rubber spatula gently spread batter to cover
berries.

In another bowl whisk together remaining sugar and the
cornstarch. Sprinkle evenly over top of batter. Pour
boiling water over cornstarch mix, evenly. Gently stir
it up a bit. Bake for 40 minutes or until top is crispy
looking, ( don't worry, the inside will be nice and
soft.)

Top the servings of cobbler with whipped cream.

UDD NOTE: I use Reddi-Whip from a can

MAKES: 10 to 12 servings

Recipe from my Grandmother, Helen Moore who got it from
from her grandmother, Emma McCarver.

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maura Kilpatrick's Brown Butter Pecan Pie w/Espresso Date
Categories: Pies, Pastry, Fruits, Nuts
Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
1 1/4 c All-purpose flour; more for
- dusting
1 1/2 ts Granulated sugar
1/2 ts Kosher salt
1/4 lb Unsalted butter; diced,
- frozen
Ice water

MMMMM--------------------------FILLING-------------------------------
2 c Pecan halves
1 c Medjool dates; pitted.
- chopped
3 tb Brewed espresso
1/4 lb Unsalted butter
1 c (packed) light brown sugar
1 c Lyle's Golden Syrup or light
- corn syrup
1 1/2 ts Instant espresso powder

FOR THE CRUST: In a food processor, pulse the 1 1/4 cups
of flour with the granulated sugar and salt. Add the
butter and pulse until it is the size of small peas.

Add 1/4 cup of ice water and pulse until the dough is
evenly moistened. Gradually add more water if needed.
Turn out the dough onto a work surface and knead 2 or 3
times, just until it comes together. Form the dough into
a disk, wrap in plastic and refrigerate until firm,
about 1 hour.

On a lightly floured work surface, roll out the dough to
a 12" round; transfer to a 9" pie plate. Fold the edge
of the dough under itself and crimp. Freeze the crust
for at least 2 hours or overnight.

Set the oven @ 375ºF/190ºC.

Line the crust with parchment paper and fill with pie
weights or dried beans. Bake for about 25 minutes, until
lightly browned around the edge. Remove the paper and
weights and bake until the bottom is lightly browned,
about 10 minutes longer. Let the crust cool completely.

FOR THE FILLING: Reduce the oven temperature to
350ºF/175ºC.

Spread the pecans on a rimmed baking sheet and toast
until fragrant, 8 to 10 minutes. Let cool completely.

In a small skillet, cook the dates in the brewed
espresso over moderate heat, stirring, until very soft,
3 to 5 minutes. Scrape the mixture into a small bowl and
wipe out the skillet.

Add the butter to the skillet and cook over moderate
heat, swirling, until the milk solids turn a deep golden
brown, about 5 minutes. Let cool slightly.

In a large bowl, whisk the brown sugar with the golden
syrup, espresso powder, and salt. Whisk in the eggs,
then gradually whisk in the brown butter until the
filling is smooth.

Set the pie plate on a rimmed baking sheet. Spread the
espresso dates in the crust and scatter the pecans on
top. Pour the filling over the pecans. Bake for about 1
hour and 15 minutes, until the filling is set around the
edge and slightly jiggly in the center. Transfer the pie
to a rack and let cool completely. Serve with whipped
cream.

Excerpted from Desserts by the editors of Food & Wine
(Oxmoor House, 2017).

RECIPE FROM: https://www.thedailymeal.com

Uncle Dirty Dave's Archives

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