Hi Susan!
You're right, that can happen.
As long as you're very careful, it should be okay.
And with that, I gotta run.
Thanks again for last night, Betty. :kiss:
Bye Freddy
Have a good evening.
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Gathering Nuts with Magic Friends
- Thread starter PotteryGal
- Start date
Bye Freddy
Have a good evening.
Nemo14
Well-Known Member
This is the Betty Crocker version - you can just use a prepared pie shell if you want....
Pecan Pie
Pastry
1cup Gold Medal® all-purpose flour
1/2teaspoon salt
1/3cup plus 1 tablespoon shortening
2to 3 tablespoons cold water
Filling
2/3cup sugar
1/3cup butter or margarine, melted
1cup corn syrup
1/2teaspoon salt
3eggs
1cup pecan halves or broken pecans
1.In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2.Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3.Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.4.In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.5.Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.
Pecan Pie
Pastry
1cup Gold Medal® all-purpose flour
1/2teaspoon salt
1/3cup plus 1 tablespoon shortening
2to 3 tablespoons cold water
Filling
2/3cup sugar
1/3cup butter or margarine, melted
1cup corn syrup
1/2teaspoon salt
3eggs
1cup pecan halves or broken pecans
1.In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2.Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3.Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.4.In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.5.Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.
Nemo14
Well-Known Member
Better mail one to Dot too or I'll never hear the end of it!
mousefan1972
Well-Known Member
Quick hello to all my sweeties.... :kiss:
Running off to watch Survivor, then the World Series :sohappy:
hopefully I can stay up late enough to watch the whole game this time.. :lookaroun
*swigs gallon of black coffee*
'Kay, now I'm good!!
Be back soon for longer, I promise!!
Running off to watch Survivor, then the World Series :sohappy:
hopefully I can stay up late enough to watch the whole game this time.. :lookaroun
*swigs gallon of black coffee*
'Kay, now I'm good!!
Be back soon for longer, I promise!!
Nemo14
Well-Known Member
Hi Kristin - I went to bed after the 5th inning last night. When they scored 3 runs from bases-loaded walks, I figured it was pretty much a done deal. I can't stay up too late tonight, so they're going to have to win without my help. I think they can do it!
Uponastar
Well-Known Member
Uponastar
Well-Known Member
MerHearted
Well-Known Member
*gives you some expresso*
Nemo14
Well-Known Member
Same here - I can't drink it past noon anymore.
I don't drink coffee.
Nemo14
Well-Known Member
I never did 'til after the kids were born - then I really needed it!
Uponastar
Well-Known Member
You're such a sweetheart.
Connor002
Active Member
4 inch heels? :lookaroun
YAY!Our winter temps?
Winter is sooo long and the temps can run the gamut from well below freezing to around 60ish all winter long. We usually get a couple of decent snowfalls each winter, but that can vary too, from next to nothing to lots and lots.
Right now it's damp and 54. Heavy rains are coming for the next 2 days.
Dismal and cold.
Except for winter at 6:30 am.
I don't want winter at 6:30.
6:30 is bad enough without winter interfering.
I don't like mornings.
MerHearted
Well-Known Member
Nemo14
Well-Known Member
Except for winter at 6:30 am.
I don't want winter at 6:30.
6:30 is bad enough without winter interfering.
I don't like mornings.
crybaby!
Connor002
Active Member
elderly!