Recipes

Pecan Pie

Well, Christmas is just 3 weeks away.  I can’t believe I just said that.  That sounds incredibly close!  Our daughter, Gina, loves Pecan Pie and she always gets Pecan Pie for Christmas.  Pecan Pie is very rich.  There is no getting around that.  I don’t think having Pecan Pie once a year is going to be your undoing.  I hope you enjoy this dessert as much as our family does.

Pecan Pie

1 unbaked pie crust ( I use Pillsbury)
1 1/2 cup of pecan pieces (if desired 15 full pecan halves to put on the top of the uncooked pie)
3 large eggs
3/4 cup light or dark corn syrup
2 Tablespoons melted butter
2 teaspoons vanilla
1/2 teaspoon salt

Place unbaked pie crust in the bottom of a 9″ pie plate. Use aluminum foil to wrap the very top of the crust to prevent over-browning while baking. Preheat oven to 350 degrees.

Stir together the eggs. Add the corn syrup, melted butter, salt and vanilla. Stir in the pecan pieces. Pour the filling into the pie crust. If desired you can place the 15 pecan halves (or more) on top of the pie for a prettier pie

Bake at 350° for 55 minutes or until set. Test by sticking a knife blade in the center of the pie. If it comes out clean the pie is ready. Serve warm or cold.

That’s all for this week–until next time From Our Butcher Block to your Table.

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Almond Joy Cookies

I love coconut, chocolate and almonds so I love this recipe.  Also, it is so simple and did I mention it is Gluten free?  Keep these ingredients on hand and you can whip up a batch of cookies in 30 minutes.

I will be making these for new neighbors in our neighborhood.  It’s a great way to say, “Welcome”.   Whatever you want to use these cookies for–they will not disappoint.

Almond Joy Cookies

14 oz. bag of sweetened coconut
12 oz. bag of semi-sweet chocolate chips
2/3 to 1 cup of chopped lightly salted almonds
14 oz. Can Sweetened Condensed Milk

Preheat the oven to 325 degrees. Line a large cookie sheet with parchment paper anwwwd set aside. In a large bowl, combine coconut, chocolate chips, almonds and sweetened condensed mild. Stir until combined. Scoop out dough with a cookie scoop on the prepared baking sheet. You can also use a Tablespoon. I recommend spraying your hands with non-stick cooking spray because the batter will be very sticky. Moisten your fingers with water and shape into discs. Pat the tops flat.

Bake 16 to 19 minutes. The coconut should be golden brown. Let cool on the baking sheet. Enjoy!

This recipe was shared by getinmybelly.com.

That’s all for this week. Until next time…From our Butcher Block to your Table.

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Pumpkin Pie–Thanksgiving isn’t the same without one!

You can tell by my title that I am a big fan of Pumpkin Pie.  I love my Pumpkin Pie smothered in real whipped cream.Mauri-1  The kind you spray from a can.  You get the picture.  Well, the Butcher also loves Pumpkin Pie; However, he eats it without whipped cream.  This used to be a real “bone” of contention between us.  I soon realized I was not going to win him over to my way of thinking so I stopped trying.  This recipe for Pumpkin Pie is simple.  It is still delicious and you have time to enjoy your Holiday.
Pumpkin Pie

3/4 cup sugar
1 1/2 teaspoons of ground cinnamon (available at your local meat market)
1 teaspoon of Pumpkin Pie Spice (available at your local butcher shop)
2 large eggs beaten
15 oz. of pure pumpkin (I use Libby’s)
1 can (12 oz.) of Evaporated Milk

1 uncooked 9″ pie crust (I use Pillsbury) in a 10″ pie pan (available at your local meat market)photo (13)

You can easily double this recipe, and make 2 pies.

Preheat the oven to 425 degrees.

Mix all ingredients together in a large bowl. Whisk ingredients together. Pour the Pumpkin Pie mixture into the prepared pie crust. I put foil on the crust to keep it from getting overly brown during cooking. This can be a little tricky. You want to cover the crust; However, you want to keep the foil out of the Pumpkin Pie Mixture. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and cook for an additional 40 to 50 minutes. Pie is done when a knife stuck in the middle of the pie comes out clean. You do not want to over-cook a pumpkin pie. Cool for 2 hours. Serve immediately or refrigerate.photo (52)

One of my customers told me about her family tradition of having the Thanksgiving pies on Wednesday night. They call it “Thanksgiving Eve” Pie and Card party. I think it makes perfect sense. You never truly enjoy the pie on Thanksgiving because of all the other food. Tonight, the Butcher and I will celebrate “Thanksgiving Eve,Eve” Pie night. Does anyone want to join us for pie and a game of euchre?

May you and your family have a truly Blessed Thanksgiving. Until next time…From our Butcher Block to your Table.

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Thanksgiving Turkey and Stuffing

We are definitely on the countdown to Thanksgiving and the other holiday in December which shall not be mentioned yet.  The weather has been nippy.  It has felt more like Winter than Fall. Once again Thanksgiving has come upon us suddenly. No need to fret. There is really little preparation that can be made until the week of Thanksgiving so you are still right on schedule.   Take a deep breath and get prepared for the traditional feast. I use Betty Crocker as my guide and she has not let me down yet.  Here are my tips for a delicious Thanksgiving dinner that anyone can prepare.

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