November 2, 2009

Louisiana Pecan Pie

Louisiana Pecan Pie

This recipe is sure to become one of your family's favorite holiday pies. It's perfect for a Thanksgiving dessert or a Christmas dessert. When I first had this pecan pie I couldn't stop eating it. It's the recipe from a real Louisiana Grandmother. Thanks to Carno for sharing.

Louisiana Pecan Pie
1 cup dark Karo syrup
4 eggs
1 cup sugar
1/4 cup flour
4 tablespoons softened butter
1/4 cup vanilla flavoring
1/2 teaspoon salt
1 1/2 cups pecans - roasted

2 - 9 inch unbaked pie crusts

To roast pecans - pre heat oven to 350 degrees. Spread pecans evenly on baking sheet. Place into oven for 4 minutes. Remove from oven, stir and return to oven for additional 4-5 minutes. Let cool. You can chop them or leave them whole, or do a combination of both.

Mix all ingredients well. Pour half each into pie pans. Spread pecans evenly over mixture.

Cook pies at 350 degrees for 45-55 minutes.

Hickory-Smoked Bourbon Turkey

Hickory-Smoked Bourbon Turkey

INGREDIENTS
1 (11-pound) whole turkey, thawed
2 cups maple syrup
1 cup bourbon
1 tablespoon pickling spice
Hickory wood chunks
1 large carrot, scraped
1 celery rib
1 medium onion, peeled and halved
1 lemon
1 tablespoon salt
2 teaspoons pepper
Garnishes: mixed greens, lemon wedges

INSTRUCTIONS
Remove giblets and neck from turkey; reserve for other uses, if
desired. Rinse turkey thoroughly with cold water, and pat dry.

Add water to a large stockpot, filling half full; stir in maple
syrup, bourbon, and pickling spice. Add turkey and, if needed,
additional water to cover. Cover and chill turkey 2 days.

Soak hickory wood chunks in fresh water at least 30 minutes. Prepare
charcoal fire in smoker; let fire burn 20 to 30 minutes.

Remove turkey from water, discarding water mixture; pat dry. Cut
carrot and celery in half crosswise. Stuff cavity with carrot,
celery, and onion. Pierce lemon with a fork; place in neck cavity.

Combine salt and pepper; rub mixture over turkey. Fold wings under,
and tie legs together with string, if desired.

Drain wood chunks, and place on coals. Place water pan in smoker, and
add water to depth of fill line. Place turkey in center of lower food
rack; cover with smoker lid.

Cook 6 hours or until a meat thermometer inserted into thickest
portion of turkey thigh registers 180�, adding additional water,
charcoal, and wood chunks as needed. Remove from smoker, and let
stand 15 minutes before slicing. Garnish, if desired.

YIELD: Makes 12 to 14 servings
PREPARATION TIME: 30 min.
COOKING TIME: Chill: 48 hrs., Soak: 30 min., Cook: 6 hrs., Stand: 15 min.

RASPBERRY HOLIDAY HAM

RASPBERRY HOLIDAY HAM

1 (4-5 lb.) fully cooked boneless smoked ham
2 tbsp. lemon juice
1/3 c. seedless red raspberry jam
1/4 c. dry white wine
2 tsp. cornstarch
1 tbsp. butter

Score ham in diamond pattern, if desired. Place on rack in a shallow
roasting pan. Bake, uncovered, in 325 degree oven for 1 3/4 hours.
Meanwhile, in small saucepan, blend wine and lemon juice into
cornstarch. Add about half of the jam. Cook and stir until thickened
and bubbly. Stir in remaining jam and butter. Heat and stir until
butter is melted. Brush ham with raspberry glaze. Bake 10 minutes
more. Spoon remaining glaze over ham. Garnish with watercress, if
desired. Yield: 6-8 servings.

Holiday Whiskey Cake

Holiday Whiskey Cake

2 cups raisins
2 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom or cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups firmly packed light brown sugar
3/4 cup butter or margarine, at room temperature
4 large egg whites
1 large egg
1/2 cup bourbon, Scotch whiskey, or apple cider

Lightly grease a 9-inch x 9-inch x 2-inch baking pan. To keep cake
from overbrowning, line pan with parchment paper; lightly grease
paper. In a medium bowl, pour enough boiling water over the raisins
to cover. Let stand for 30 minutes, or until water cools to room
temperature; drain well. In a medium bowl, toss drained raisins
and walnuts with 1/2 cup of the flour. Preheat the oven to 325 F.
In another medium bowl, stir together the remaining 2 cups flour,
cardamom, baking powder, baking soda, and salt. In a large bowl,
with an electric mixer on medium, cream the brown sugar and butter
until light and fluffy, scraping side of bowl often. Add the egg
whites and beat well. Add the egg and beat well. Using a wooden
spoon, stir in one-third of the flour mixture, then half of the
bourbon. Repeat, then stir in the remaining flour mixture. Fold in
the raisin mixture.

Spread batter evenly into prepared pan; smooth the surface. Bake
about 55 minutes, or until a toothpick inserted in the center comes
out clean. Place the pan upright on a wire rack for 20 minutes.
Using a narrow metal spatula, loosen sides of cake from the pan,
then invert the cake onto the rack. Cool completely. Remove the
paper.

Christmas Bonbons

Christmas Bonbons

1/3 cup sugar
1/4 cup margarine; softened
1/4 cup plus 2 tablespoons frozen orange juice concentrate, thawed
and undiluted
1/4 cup honey
1 1/2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 egg
1/2 cup plus 2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup golden raisins
1/3 cup finely chopped dried apricots
3 tablespoons chopped almonds

Cream sugar and margarine, using an electric mixer set at medium
speed, until mixture is light and fluffy (about 5 minutes). Add juice
concentrate, honey, orange rind, vanilla, and egg; beat at medium
speed until blended. Combine flour, cinnamon, baking soda, cloves and
allspice. With mixer running at low speed, gradually add to orange
mixture. Stir in cranberries, raisins, apricots, and almonds. Spoon
batter evenly into 33 paper lined miniature muffin pans. Bake at 350�
F for 20 minutes or until lightly browned. Cool in pans 3 minutes;
remove from pans and cool on wire rack.

Christmas Cheesecake Topped Brownies

Christmas Cheesecake Topped Brownies Recipe

1 (21 1/2 oz) package brownie mix
1 (8 oz) package cream cheese; softened
2 tablespoons butter or margarine, softened
1 tablespoon cornstarch
1 (14 oz) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 (16 oz) container prepared chocolate frosting

Preheat oven to 350�F. Grease a 9 by 13 inch baking pan. Prepare
brownie mix according to the directions on the package. Spread into
prepared baking pan. In a medium bowl, beat cream cheese, butter and
cornstarch until fluffy. Gradually beat in sweetened condensed milk,
egg and vanilla until smooth. Pour cream cheese mixture evenly over
brownie batter. Bake for 45 minutes, or until top is lightly browned.
Allow to cool, spread with frosting and cut into bars.

Haystacks

Haystacks



10 ounces vanilla milk or white chocolate chips
1 cup almonds, toasted
1/2 cup candied red cherries, quartered
1/2 cup candied green cherries, quartered
1/2 cup sweetened flaked coconut

Line a cookie sheet with wax paper. Stir vanilla chips in a double
boiler over low heat until smooth, or microwave on medium power for 2
1/2 minutes or until soft, then stir until smooth.
Remove from heat and stir in almonds and cherries. Drop
tablespoonsful onto prepared cookie sheet. Sprinkle with coconut.
Refrigerate until hard. Store in an airtight container.

Recipe for Christmas Joy
Merry Christmas Recipe

1/2 cup Hugs
4 teaspoons Kisses
4 cups Love
1 cup Special Holiday Cheer
3 teaspoons Christmas Spirits
2 cups Goodwill Toward Man
1 Sprig of Mistletoe
1 medium-size bag of Christmas Snowflakes (the regular kind won't
do!)

Directions:
Mix hugs, kisses, smiles and love until consistent.

Blend in holiday cheer, peace on earth, Christmas spirits and good
will toward men.

Use the mixture to fill a large, warm heart, where it can be stored
for a lifetime, (it never goes bad!).

Serve as desired under mistletoe, sprinkled liberally with special
Christmas Snowflakes.