11.25.08
Posted in Southern Specialities
at 5:49 pm
Tina’s Pumpkin Praline Pie:
1 cup all-purpose flour, divided
3 1/2 tablespoons ice water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
Vegetable cooking spray
1 3/4 cups unsweetened canned pumpkin
1 cup 2% low-fat milk
1/2 cup firmly packed brown sugar
1 tablespoon all-purpose flour
3 tablespoons maple syrup
2 tablespoons bourbon
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
2 egg whites, lightly beaten
1 egg, lightly beaten
1/2 cup coarsely chopped pecans
1/2 cup firmly packed brown sugar
1 1/2 teaspoons dark corn syrup
1 teaspoon vanilla extract
Combine 1/4 cup flour and ice water, stirring with a wire whisk until well-blended; set aside. Combine remaining 3/4 cup flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 11-inch circle, and chill for 10 minutes or until the plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray, and remove top sheet of plastic wrap. Fold edges under, and flute; prick bottom and sides of dough with a fork. Bake at 400° for 15 minutes; let cool on a wire rack.
Combine pumpkin and the next 13ingredients (pumpkin through egg) in a bowl, and stir well with a wire whisk. Pour into prepared crust; bake at 400° for 40 minutes.
Combine the pecans, 1/4 cup brown sugar, corn syrup, and 1/2 teaspoon of vanilla, and stir well. Sprinkle pecan mixture over pie, and bake an additional 15 minutes or until filling is set (shield the edges of piecrust with aluminum foil, if necessary). Let cool completely on a wire rack.
This is another great pie recipe for the holidays. I hope ya’ll enjoy it.
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Posted in Southern Specialities
at 12:00 am
My friend Carolyn gave me this recipe for collards many years ago.I find it to be one of the best I have ever used.
Carolyn’s Collard Greens:
Collard greens (whole collard heads or leaves)
2 ham hocks
Water enough to cover
4 tablespoons vinegar
2 tablespoons sugar
Salt to taste
Wash greens thoroughly, approximately 3 or 4 times to ensure they are clean and free of insects. Remove large stems.
Place ham hocks in an extra-large pot with enough water to completely cover them. Add salt and cook ham hocks at least 30 minutes before adding collards greens. Add collards, big leaves first (let them start boiling),sugar and vinegar, then add remainder of greens. Cook 45 minutes to 1 hour, stirring once about midway to ensure thorough cooking. Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary.
Remove from heat and drain in a colander, reserving the juice (pot likker). Chop collards with a collard chopper or a knife, leaving no large leaves or pieces. Add some of the pot likker if the greens are too dry.Salt to taste. Serve hot or at room temperature
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11.24.08
Posted in Southern Specialities
at 10:13 pm
This is one of the many squash recipes that I remember from my childhood. I hope ya’ll give this wonderful recipe a try and let me know what you think.
Mom’s Holiday Butternut Squash:
1 large butternut squash, quartered lengthwise
1/4 cup melted butter
1/4 cup honey
4 tablespoons Brown Sugar
1/2 cup finely chopped pecans
1/4 teaspoon cinnamon
Preparation:Scoop seeds out of butternut squash. Arrange butternut squash pieces, cut-side down, in a large baking dish. Pour hot water in the baking dish to a depth of about 1/4-inch. Bake butternut squash at 350° for 50 to 60 minutes, or until tender. Cool squash; peel. Cut squash into 1/2-inch slices and place in a 9x13x2-inch baking dish. Pour butter and honey over squash, then sprinkle with pecans,brown sugar and cinnamon. Return to oven and bake for 15 to 25 minutes, until butternut squash is glazed and hot.
This is a great dish to serve for either Christmas or Thanksgiving.
Hope to see Ya’ll really soon.
From my family to yours Happy Thanksgiving.
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