Deep Dish Pecan Pie

I made a deep dish pecan pie.  The recipe came from the Genius Kitchen https://www.geniuskitchen.com/recipe/utterly-deadly-southern-pecan-pie-101954

This recipe turned out really well.  The pastry recipe came from Martha Stewart https://www.marthastewart.com/316160/basic-pie-crust

It was the first time I used the food processor to make the crust.  I was very pleased how it turned out.

Deep Dish Pecan Pie

 Pie Crust

Ingredients

1 1/4 cups unbleached flour

1/2 teaspoon sugar

2 to 4 tablespoons ice water

1/2 teaspoon salt

1/2 cup cold butter, cut into pieces

Directions 

1.  In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not over mix.

2. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days)

 3. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough)

  4.  Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

Pecan Filling

 Ingredients

1 cup sugar

1 1//2 cup corn syrup

4 eggs

1/4 cup butter

1 1/2 teaspoon vanilla

1 1/2 cups halved pecans

Directions 

 In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.

In a large bowl beat eggs lightly and very slowly pour the cooled syrup mixture into the eggs, stirring constantly.

Pour this mixture through a fine strainer to ensure no lumps.

Stir in butter, vanilla and pecans into egg mixture and pour into prepared pie pan.

Bake at 350 degree oven for 45 to 60 minutes or until set.

 

some of the Halloween things I have made

Some more toys I have made for Granddaughter

 This is a free pattern for Monty Moose: http://rikkelyngholm.com/2017/07/10/crochet-moose/

 This bunny is from Simply Sewing a Joe Carter pattern: http://www.lovepatchworkandquilting.com/quilt-tutorials/sew-a-softie-bunny-toys-tutorial

these guys were fun to make: https://www.sewmamasew.com/2016/03/spring-chick-bunny-tutorial-pattern/

My granddaughter's toys I have made

 Nellie the dragon from a pattern on line: https://www.sewmag.co.uk/free-sewing-patterns/nigel-the-dragon-toy

 I have to find this fox in a matchbox again.  When I do I will post the link.

I made these from a the internet, they are so cute.  It is Old McDonald Farm set.

Nutella Banana Bread

I found this recipe in Baking From Scratch, it was in the July 2018 issue.   I really liked this banana bread.  I will be making it again.

Nutella Banana Bread

Ingredients

1 2/3 cups all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 1/8 cup mashed banana ( I used one banana) 

 3/4 cup sugar

2 large eggs

1/3 cup plus 2 teaspoons oil

1/4 cup milk

1 teaspoon vanilla extract

1/2 cup Nutella

Chocolate Hazelnut Streusel (recipe at end)

Directions

1. Preheat oven to 325°F.  Butter and flour an 8 1/2 X 4 1/2 inch loaf pan.

2.  In a medium bowl, whisk flour, salt, baking soda, and baking powder together.

In a large bowl, whisk mashed banana, sugar, eggs, oil, milk, and vanilla.  Fold in flour mixture just until combined.

3.  In a small microwave safe bowl, heat Nutella on high in 2 (15 second) interval, stirring between each.

Spoon half of batter into prepared pan:  Spoon half of the warm Nutella over batter. Top with remaining batter and then remaining Nutella; swirl together using a knife.  Top with Chocolate Hazelnut Streusel.

Chocolate Hazelnut Streusel

  Ingredients

1/2 cup all purpose flour

3 tablespoon firmly packed light brown sugar

1 1/2 tablespoon cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup cold butter, cubed

1/3 cup chopped hazelnuts

1/3 cup bittersweet chocolate chips 

Directions

1.  In the bowl of stand mixer with paddle attachment, combine flour, brown sugar, cocoa, cinnamon and salt.  With mixer on low speed, add cold butter, beating until mixture is crumbly.  Stir in hazelnuts and chocolate chips by hand.

Refrigerate until ready to use.

 

Chestnuts

I got this recipe from the radio many years ago. They are really good.

Chestnuts

Ingredients 

1 cup peanut butter

1 cup icing sugar

1 cup coconut

1/2 cup chopped walnuts or pecans

1 cup rice krispies

1/2 cup red and/or green cherries

1/4 cup melted butter

 1 box of semi-sweet chocolate squares

paraowax square

 Directions

Mix all ingredients together and shape into balls

  

Melt semi-sweet chocolate square and 1 square of paraowax in a medium sized pot.

 Dip the balls you made into the chocolate mixture and cool on wax paper.

Store in frig.

Makes about 40 balls

 

wren & feather summer sewing along