Sweet Potato Pecan Pie Recipe

November 15, 2012 Leave a Comment

Sweet Potato Pecan Pie

The recipe for Sweet Potato Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie

1 can (16 oz.) sweet potatoes, drained and mashed

3 eggs, divided

¾ cup sugar, divided

1 tsp. cinnamon

½ tsp. ground nutmeg

¼ tsp. ground ginger

Oeonoque Orchards (Mrs. Smith’s) homestyle pie crust

2/3 cup Karo light or dark corn syrup

2 Tbsp. margarine, melted

½ tsp. vanilla

1 cup chopped pecans

Preheat oven to 350 F.  In medium bowl combine sweet potatoes, 1 egg, and ¼ cup of the sugar, cinnamon, nutmeg and ginger; stir until well blended.  Spread evenly in bottom of pie crust.  In same bowl combine remaining 2 eggs, ½ cup sugar, the corn syrup, margarine and vanilla; stir until well combined.  Stir in pecans.  Spoon over sweet potato mixture.  Bake 60 minutes or until puffed and set.  Cool completely on wire rack.    8 servings

(Recipe for the Sweet Potato Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Sweet Potato Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Pumpkin Pecan Pie Recipe

November 11, 2012 Leave a Comment

Pumpkin Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well, the recipe for Pumpkin Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Pumpkin Pecan Pie Recipe

Pumpkin Pecan Pie

Pumpkin filling (recipe follows)

Oronoque Orchards (Mrs. Smith’s) homemade pie crust

2 eggs

2/3 cup Karo Light or Dark Corn Syrup

2/3 sugar

2 Tbsp. margarine, melted

½ tsp. vanilla

1 cup coarsely chopped pecans

Preheat oven to 350 F.  Prepare Pumpkin Filling; spread evenly in bottom of pie crust.  In medium bowl beat eggs slightly.  Add corn syrup, sugar, margarine and vanilla; stir until well blended.  Stir in pecans.  Carefully spoon over Pumpkin Filling.

Bake 60 minutes or until filling is set around edge.  Cool on wire rack.

Pumpkin Filling:  In small bowl combine 1 egg, 1 cup canned pumpkin, 1/3 cup sugar, ½ tsp. cinnamon, ¼ tsp. ground ginger and 1/8 tsp. ground cloves.

(Recipe for the Pumpkin Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Pumpkin Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Mystery Pecan Pie Recipe

October 5, 2012 1 Comment

Mystery Pecan Pie

Under the pecans is a surprise layer of cream cheese baked right in the filling.  Try this Mystery Pecan Pie recipe…it’s delicious.

Mystery Pecan Pie Recipe

Mystery Pecan Pie

1 (15 oz.) package Pillsbury All Ready Pie Crusts

Filling:   1 (8 oz.) package cream cheese. softened

1 egg

1 tsp. vanilla

1/3 cup sugar

¼ tsp. salt

3 eggs

¼ cup sugar

1 cup corn syrup

1 tsp. vanilla

1 ¼ cups chopped pecans

Prepare pie crust according to package directions for filled one-crust pie.

Heat oven to 375 F.  In small bowl, combine cream cheese, 1 egg, 1 tsp. vanilla, 1/3 cup sugar and salt; beat at low speed until smooth and well blended.  Set aside.  In another small bowl, beat 3 eggs.  Stir in ¼ cup sugar, corn syrup and 1 tsp. vanilla; blend well.

Spread cream cheese mixture in bottom of crust-lined pan.   Sprinkle with pecans.  Gently pour corn syrup mixture over pecans.  Bake at 375 F. for 35 to 45 minutes or until center is set.  Cover edge of pie crust with strip of foil after 15 to 20 minutes of baking to prevent excessive browning.  Cool completely.  Store in refrigerator.   8 servings

(Recipe for the Mystery Pecan Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Mystery Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

 

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Pistachio Pecan Party Cookies Recipe

September 22, 2012 Leave a Comment

Pistachio Pecan Party Cookies

Tender and flavorful, these Pistachio Pecan Party Cookies make a wonderful addition to a tray of festive cookies. These cookies have a hint of green color to them which is given when you add just 3 -5 drops of green food color.

Pistachio Pecan Party Cookies Recipe

Pistachio Pecan Party Cookies

½ cup powdered sugar

½ cup margarine, softened

½ cup oil

1 tsp. almond extract

2 eggs

1 (3 ½ oz.) pkg. instant pistachio pudding and pie filling mix

3 to 5 drops green food color

2 cups flour

½ tsp. baking soda

½ tsp. cream of tartar

1/8 tsp. salt

½ cup chopped pecans

Sugar

In a large bowl, combine powdered sugar, margarine, oil, almond extract, eggs, pudding mix and food color; mix well.  Add flour, baking soda, cream of tartar and salt; mix well.  Stir in pecans.  Cover with plastic wrap; refrigerate 1 hour for easier handling.

Preheat oven to 375 F.  Shape dough into 1-inch balls; roll in sugar.  Place 2 inches apart on ungreased cookie sheets.  Bake at 375 F. for 10 to 15 minutes or until edges are light golden brown.  Immediately remove from cookie sheets.                     4 ½ dozen cookies

(Recipe for the Pistachio Pecan Party Cookies was in Pillsbury Classic Cookbooks, Bake-Off Cookies & Cakes, April 1991)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Pistachio Pecan Party Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Cappucino Fudge Brownies

July 24, 2012 Leave a Comment

Cappucino Fudge Brownies

You add instant coffee to the Cappucino Fudge Brownies to the brownie, and brewed coffee in the frosting.  What better way to get your coffee!!  It’s one way of keeping you UP!

Cappucino Fudge Brownies

Cappucino Fudge Brownies

Brownie:   5 oz. (5 squares) unsweetened chocolate, cut in pieces

¾ cup margarine

2 Tbsp. instant coffee granules or crystals

1 Tbsp. vanilla

2 ¼ cups sugar

1 tsp. cinnamon, 4 eggs

1 1/3 cups flour

1 ½ cups coarsely chopped pecans

Frosting:    ½ cup margarine, softened

2 cups powdered sugar

½ tsp. vanilla

2 Tbsp. brewed coffee

Glaze:   1 oz. (1 square) semi-sweet chocolate

1 tsp. shortening

Heat oven to 375F.  Grease 13×9 inch pan.  In small saucepan, melt unsweetened chocolate and ¾ cup margarine over low heat, stirring occasionally.  Remove from heat.  Stir in coffee granules and 1 Tbsp. vanilla; set aside.

In large bowl, beat sugar, cinnamon and eggs about 7 minutes or until sugar is dissolved.  Fold chocolate mixture, flour and pecans into egg mixture just until blended.  Pour batter into greased pan.  Bake at 375F. for 25 to 35 minutes.  DO NOT OVERBAKE.  Cool completely.

In small bowl, beat ½ cup margarine until light and fluffy.  Add powdered sugar, ½ tsp. vanilla and brewed coffee.  Beat until smooth.  Spread over cooled brownies.

In small saucepan, melt semi-sweet chocolate with shortening over low heat, stirring occasionally.  Drizzle glaze in horizontal parallel lines about 1 inch apart over top of brownies.  Immediately draw knife through glaze in straight vertical lines to form pattern.  Refrigerate until firm.  Cut into bars.  36 bars

(Recipe for Cappucino Fudge Brownies was in Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 57, October 1989 issue)

Hope you enjoyed making the Cappucino Fudge Brownies, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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