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Saturday, November 30, 2013

Maple Pecan Pie


Hello peeps...I am in dessert mode again...Here is something a little different called Maple Pecan Pie. This is made with Jamaican Rum...Check it out..

INGREDIENTS:

Pastry Dough:
  • 1 1/4 cup(s) all-purpose flour
  • 1/4 teaspoon(s) salt
  • 4 tablespoon(s) cold butter or margarine, cut into pieces
  • 3 tablespoon(s) vegetable shortening
  • 3 tablespoon(s) (or more if needed) ice water
Maple-Pecan Filling:
  • 1/2 cup(s) (packed) brown sugar
  • 1/2 cup(s) maple syrup
  • 1/4 cup(s) dark corn syrup
  • 3 tablespoon(s) butter or margarine, melted
  • 1 tablespoon(s) dark Jamaican rum
  • 1 teaspoon(s) vanilla extract
  • 3 large eggs
  • 1 1/2 cup(s) pecans, coarsely chopped
DIRECTIONS:
  1. Prepare Pastry Dough: In large bowl, combine flour and salt. With pastry blender or using two knives scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
  2. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 15 minutes at room temperature before rolling.)
  3. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough into 9-inch glass or ceramic pie plate, gently pressing dough against side and bottom of plate. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge. Refrigerate pie shell until firm, about 30 minutes.
  4. Preheat oven to 400 degrees F. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake pie shell 15 to 20 minutes or until set. Remove foil and weights and bake 5 to 6 minutes longer, or until shell is golden. If shell puffs up during baking, gently press it down with back of spoon. Reset oven control to 350 degrees F.
  5. While pie shell is baking, prepare Maple-Pecan Filling: In large bowl, whisk brown sugar, syrups, butter, rum, vanilla, and eggs until blended. Stir in pecans. Pour filling into hot pie shell. Bake 35 minutes or until filling is puffed and set at edges but still jiggles slightly in center. Cover rim of pie with foil after 20 minutes to prevent over-browning. Cool completely on wire rack.
  6. Variation: For Chocolate Mixed-Nut Pie, prepare Maple-Pecan Filling as above, but melt 2 ounces chopped unsweetened chocolate with butter. Coarsely chop 3/4 cup pecans, 1/2 cup walnuts, and 1/4 cup toasted hazelnuts, substituting them for all the pecans.

    Each serving of Chocolate Mixed-Nut Pie: About 440 calories, 29 g total fat (10 g saturated), 87 mg cholesterol, 180 mg sodium, 44 g carbohydrate, 3 g fiber, 6 g protein.
Have with a nice hot cup of coffee...






Enjoy!  Eat Well My Friends!

0 comments:


Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household