I knit mittens: Honeybees and Chickens.
I cook nice dinners.
I walk the dog.
I listen to great podcasts that remind me of all the good humanity in the world.
I go to bookstores and buy novels and picture books, a lot.
Sorry for the weird post.
Here's a recipe for: Pecan Pie
Crust: (also good for quiche or any pie)
1 1/2 cups flour
1/2 tsp salt
1/2 cup butter
4TBSP cold water.
Use a pastry cutter and mix flour, butter, and salt until crumbly. Add the water and form a big round dough ball. Roll flat with rolling pin on a floured counter, lay in pie pan. Trim edges if necessary and make the edges fancy with a fork.
Filling:
3 eggs
1/2 cup firmly packed brown sugar
1 cup light corn syrup (a little less is fine)
1/4 cup melted butter
1 tsp cinnamon (or 1 1/2 tsp)
1 tsp vanilla
2 cups broken Pecans, and whole ones for a design on top. (Note: the original recipe only called for 1 cup of Pecans).
Preheat oven to 375 degrees. Beat eggs, blend in the brown sugar, corn syrup, butter, cinnamon, salt, and vanilla, in that order. Add the Pecans - you could also use Walnuts and make this a Walnut Pie.
Pour the mixture into your gorgeous and unbaked pie shell. At this point you may make a design on top of the pie with whole Pecans to make the pie look impressive, but this isn't necessary, and sometimes these nuts on top get almost burned before the pie is done. Bake for 50 minutes or until the filling jiggles just a little when the dish is gently shaken.
NOTE: I put foil around the edges of the pie to keep them from getting too dark before the pie is done.
Cool on a rack for a couple of hours, or make this pie 1 day ahead to give the flavors a chance to really impress you. No need to refrigerate but you simply MUST serve with whipped cream!! Enjoy!
The next pie I make I'll add a picture here.
