Patti’s Pecan Pie Crust

January 12, 2010 jennifer Desserts

My mother-in-law shared this recipe with me when I was newly married.

This crust is a great way to add some variety to a pie. It works with pie recipes that require the crust to be baked in advance and the filling added after it’s been cooked and cooled.

First, crush 48 saltine crackers. (That’s about 1 1/3 sleeves of saltines, but I always count them because the recipe says to) Next, get 1 cup chopped pecans and one cup of sugar.

Combine them all in a bowl, and mix together.

In a small, deep bowl beat 3 egg whites and 1 teaspoon vanilla until the egg whites are stiff. Fold into saltine mixture.

Make sure the egg whites are fully incorporated into the dry ingredients.

Press into a GREASED pie plate.

Bake at 325 for 30 minutes.

Remove from oven and let cool before filling.

When the crust is cooled, fill it with the filling of your choice. We used a simple chocolate pudding this time, but you could use a banana cream filling, or coconut cream. The key is to let the filling sit in the crust for a few hours before serving so that the filling has time to soften the crust. YUM!

One comment baking

Glazed Zucchini Bread

October 10, 2009 jennifer Breads and Rolls

This glazed zucchini bread is a great way to take a common recipe and make it special. It also adds a delicious flavor.

First, make the zucchini bread. My recipe calls for 3 cups of flour.
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To the flour add 2 teaspoons cinnamon, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/2 teaspoon ground nutmeg.
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Into a separate bowl, shred 2 cups fresh zucchini.
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Add 2 cups sugar IMG_7475 (Large) and two eggs.
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Next add 1 teaspoon lemon juice.
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Pour in 1 cup of vegetable oil.
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Combine well.
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Add flour mixture to zucchini mixture IMG_7482 (Large) and stir just until combined.
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I picked up this amazing pan at a sale last year. It’s heavy and sturdy and it makes a dozen tiny loaves.
I like to use it for my quick breads.
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Scoop the batter into your pans. This recipe makes 2 regular sized loaves.
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Bake at 350 for 55-60 minutes for regular sized loaves. These baked for about 20 minutes.
Be sure to check them a few minutes early so you don’t overcook them and dry them out. Don’t they look great?
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And now for the glaze. This is where it gets delicious.
In a small saucepan, combine 1/2 cup sugar, 6 tablespoons butter and 3/4 teaspoon cinnamon.
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Add 1/4 cup water.
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Cook and stir over medium high heat. Bring to a rolling boil and then cook for another 2 minutes.
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Remove from heat and stir in 1 tsp. vanilla extract.
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Spoon over hot zucchini bread. Try to cover every spot.
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Isn’t it pretty! I love the shine it adds to the bread.
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Continue until all your loaves are covered. I usually do a thin coat and then go back and coat them all again. Let the bread cool in the pans for at least 15-20 minutes so that the bread can soak in the glaze.
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Remove from pans and serve. Oh, this is good stuff! Hope you love it like we do!
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Hopeful Homemaker’s Glazed Zucchini Bread 3 cups flour 2 tsp. ground cinnamon 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. ground nutmeg 2 cups sugar 2 cups shredded zucchini 1 cup oil 2 eggs 1 tsp. lemon juice For the glaze 6 Tb. butter 1/2 cup sugar 3/4 tsp. cinnamon 1/4 cup water 1 tsp. vanilla In small bowl, combine flour, cinnamon, salt, nutmeg and baking powder. In another bowl, combine zucchini, sugar, eggs, lemon juice and oil. Add dry mixture to wet mixture and stir till combined. Spoon into 2 loaf pans and bake at 350 for 50-60 minutes or until done.

To make the sauce, combine sugar, cinnamon and butter in small saucepan. Add water. Cook and stir over medium high heat until mixture comes to a rolling boil. Cook 2 minutes longer. Remove from heat and stir in vanilla. Spoon over hot bread, coating multiple times until glaze is gone. Let bread cool 15-20 minutes. Remove from pans and serve.

Rustic Pear Tart

October 10, 2009 jennifer Desserts

Pears. Pears at the end of the summer, fresh from a local orchard.
Pears in a box on my kitchen counter, ripening with the most delicious smell.
Such a simple gift, and yet my heart sings with gratitude for pears!

Every summer as I do my fall canning and baking, I wonder which I like better: peaches or pears.
And every fall when I’m finished, I still can’t decide. I love different things about both of them.

This recipe is one which makes me lean toward pears as the yummiest.
I’ve been making this tart for years, and it is one of my favorite fall recipes.

Usually I prefer homemade pie crusts. They are so much better. However, I’m not above taking advantage of the convenience of store-bought pie crusts sometimes. With a newborn baby, I was aware that if I made the crust from scratch I might not have time to make the tart, so today I skipped the crust and used a Pillsbury one. And as someone who’s made and given away lots of these tarts over the years, I can tell you that many people can’t taste the difference.

Hopeful Homemaker’s Rustic Pear Tart

1 pie crust 4 ripe medium sized pears 3/4 cup sugar 1/4 cup flour 1 tsp. cinnamon 1 Tb. lemon juice 1/4 cup sliced or slivered almonds Roll out pie crust and place in pie pan or on baking sheet. (I prefer a pie pan in case of drips) Peel and slice pears. Place in mixing bowl. Add sugar, flour, cinnamon, lemon juice and almonds.
Gently mix until combined. Spoon filling onto center of pie crust, leaving 2-3 inches of pastry around edges.
Fold pastry up over pie filling. Bake at 375 for 45-50 minutes or until golden brown. Cool and serve.

Of all the pear recipes I’ve tasted, this rustic pear tart is by far our favorite. The almonds add a surprising but delicious crunch, but they can be omitted if you prefer. I hope you enjoy it!

Jennifer