Best Pecan Pie

The Pioneer Woman's Recipe for Pecan Pie is the easiest and prevents overbrowning of the pie crust.
The recipe includes leaving aluminum foil over the crust while it bakes for the first 30 minutes and removing it for the remaining 20 minutes. I tried another pecan pie recipe and the pie was good but looked burnt.

Here is the recipe copied from the Pioneer Woman's website. Please note the pie crust I used was my own recipe and includes both butter and a couple tablespoons of canola oil, my favorite oil for baking.

For one 9 inch pie:

Yields 12 small servings
Prep time: 15 minutes
Cook time: 50 minutes total, cover for 30 minutes with foil and remove for 20 minutes

Ingredients:

1 unbaked pie crust
1 cup granulated sugar
3 Tablespoons brown sugar
1/2 tsp salt
1 cup light corn syrup
1/3 cup melted butter (recipe says "salted" but I use "Unsalted.")
3 whole eggs, beaten
3/4 tsp vanilla
1 heaping cup of chopped pecans including some whole ones which will float to the top of the pie.

My fiancee, Larry, suggested we use both chopped pecans and some whole ones as he is a pecan pie expert.

***ONLY THE WHOLE PECANS FLOAT to the Surface!***

Directions: preheat oven to 350 F

stir granulated and brown sugar, salt, corn syrup, cooler melted butter, eggs and vanilla being careful with the eggs and hot butter.

Pour chopped pecans and whole ones into the crust, arranging the fewer whole nuts around the pie.

Pour the syrup mixture over the top of the pecans.

Bake for 30 minutes with foil, remove foil and bake another 20 minutes being careful not to burn the crust. Pie should not giggle too much on removing from the oven.

Should the pie wiggle too much, put the foil over the pie again and bake additional minutes.

Allow the pie to cool for several housrs and serve in thin slivers.

Matzo Balls with Avocado Oil

These Matzo Balls are tasty, tender, and do not fall apart on gently cooking in boiling water. Freshly chopped parsley adds color and a splash of springtime. They are great for the Passover meal.

INGREDIENTS

2 large eggs - separated
2 Tablespoons avocado oil
2 Tablespoons broth or water
1/2 cup Matzo meal -- scant, measured accurately
dash onion powder
chopped parsley (optional)

Separate eggs and gently beat egg yellow with avocado oil
Beat egg whites
Gently fold in egg whites and Matzo meal into the egg yellow/oil mixture
Refrigerate at least 20 minutes
Wet hands and gently form balls

Boil water, reduce heat and add matzo balls and cook for 30-40 minutes.

Cousin Yetta's Incredible Library Brownies

In the past, I have posted low fat brownie recipes including ingredients such as black beans or Greek Yogurt, but here is a full fat brownie recipe that I make for special occassions.

When I made these brownies for a bake sale at work, I would be called all day long to see if any might be left.

My cousins would say, Mommy never froze these brownies as they barely made it out of the oven. The kids would be standing in front of the oven waiting for these brownies to bake. Don't think my cousins ever ate a cooled brownie. They freeze well for me and are a very special treat at two sticks of butter!

4 eggs
2 cups of sugar
4 squares of chocolate (4 ounces)
2 sticks of butter
1 cup of flour
1 tablespoon of vanilla
1/2 cup nuts

Cream all the butter but for a about a tablespoon, add sugar and slowly add one egg at a time. Melt chocolate with the tablespoon or little bit of butter and add to creamed mixture. Add flour, nuts, and vanilla.

9x12 pan
Bake 20-30 minutes at 350 F.