Thanksgiving

[Guest guest]

>Heidi, can you share your pecan pie recipe with us? My husband has been

>dying for a real pecan pie and I have been holding out on him. Thanks!

>

Quoting " Home Desserts " margin ---

" I have nibbled at ... Utterly Deadly

Southern Pecan Pie, and have served it

to those in whose welfare I took no interest "

Marjorie Kinnan Rawlings

Cross Creek Cookery 1942.

OK, so I make NO CLAIMS that this is good

for anyone. Eat at your own risk.

----------------------------------------------

Combine in a pan (not cast iron or soapstone, please! ;-)

1 cup dark sugar (brown or rapadura or whatever).

2/3 cup Lyles golden syrup (or light corn syrup)

1/4 cup butter

1t vanilla extract

pinch of salt

Boil for about a minute. Remove from heat and

let cool. Beat it slowly into:

3 eggs

1 t vanilla

2T rum

(Make sure it isn't too hot when you do this:

it will curdle the eggs).

Add 2 cups pecans

(chopped or otherwise). Pour into pie shell.

Bake at 350 for 50 minutes.

Alternatively you can put all the ingredients except the

nuts in the blender, then add nuts and pour into the pie shell

and skip the cooking step. I've done it both ways.

----------------------

Now most of these ingredients are NT friendly except

corn syrup. One could envision using coconut

milk instead. Or maple syrup. However this is not

something one is going to eat daily. It's almost as

deadly as German Chocolate Frosting.

-- Heidi

[Guest guest]

>> You never know, this might just be the occasion on which

>> you make some " converts " . Good luck!

>

>It's a given...they won't. It would be nice but no, it won't happen.

>>

>> ~DEl

Never give up, never surrender! (Galaxy Quest: good one to rent

for the holidays). I actually got a comment from a relative ---

" I don't know what you are doing, but it sure seems to be

working " .

-- Heidi

[Guest guest]

>

> >I wouldn't recommend putting it in a crushed-pecan shell

> >though. That would be a bit of overkill! :-)

>

> Oh, but aren't you supposed to use WHOLE foods?

LOL! Oh no, I meant a _pie_ shell made of crushed pecans,

not a crust made of pecan shells! I thought pecans on top

of pecans might be a little much.

[Guest guest]

ly I was never able to make a nice flakey pastry

with wheat flour! But you should be able to with

sorghum plus some tapioca. I gave up though, and

started making European tart-shell pastries, which

are easier and the kids like them better. I'd like

to experiment with nut-flour pastries too. I've made

some graham-cracker-type crusts too, and everyone

loves those (and they are EASY). -- Heidi

--------------------------------------------------------------------------------\

-------

What's a European tart-shell pastry? Also did I miss the recipe for German

chocolate frosting? I'm salivating already.

Filippa

[Guest guest]

--- In , " Filippa " <filippa91@y...>

wrote:

> What's a European tart-shell pastry? Also did I miss the recipe

> for German chocolate frosting? I'm salivating already.

She always does that Filippa. She's a big tease!

[Guest guest]

She always does that Filippa. She's a big tease! ()

<g> I'm gathering that! We should appoint a secretary to post all the recipes

in the Recipe section as they come up. And no, I'm not volunteering. ;-) [i

do however, copy and past into text documents and save into a recipe file on my

computer, I guess everyone's doing that].

Filippa

[Guest guest]

--- john_michele7 <ctr24845@...> wrote: >

(rusty's chocolate torte) should just

> > about cover it. > Jo

> >

> Where do I get the recipe for the chocolate torte?

>

> Michele

Michele

I've posted it below. You can make it NT friendly by

the sweetener you use and by soaking the nuts I guess.

There is a frosting suggestion at the end. However,

my absolute favourite with this is philadelphia cheese

mixed with cream (keep mixing it does go thick again),

vanilla and sweetener. The slight sourness to thc

cheese offsets the sweetness of the cake. Then I just

serve it up with berries.

Jo

Rusty's Chocolate Torte

Ingredients

Into a blender add (does not work in a food processor)

4 extra large eggs

3/4 cup Sugar or equivalent in cookable sweetener

100g Pecans nuts

1 teaspoon vanilla extract

2 tablespoons " flour "

2 1/2 teaspoons baking powder

3 tablespoons unsweetened cocoa powder

Water to loosen mixture

Method

Place the eggs and sweetener in the blender and run it

at high speed for about 45 seconds until light and

fluffy. Add the Pecans, and Whizz briefly to chop them

up.

Add the Vanilla, " Flour " , baking powder and Cocoa IN

THE ORDER LISTED ABOVE and then blend at high speed

for 2 full minutes. Pour the water in the top hole of

the Blender to loosen the mixture as it mixes. It

should flow freely but thickly, about 1/2 a glassful

is needed.

For " flour " either use Normal Flour, or Soy Flour or

Protein Powder, depending on what Carb count and

sentitivities you have...

Pour batter into a greased 7-inch springform cake pan

and bake at 350 degrees for about 30 minutes, or until

a toothpick inserted in the center comes out clean.

Variation:

Use Ground Ginger instead of the Cocoa.

Serving Suggestion: Vanilla Frosting

Ingredients

Into a food processor add

1 tub of room temperature Marscapone cheese

80ml Double cream

1 teaspoon vanilla essence

Enough Sugar or Sweetener to sweeten to your taste.

Method

Whizz together on medium high speed, scraping down the

sides regularly until fully mixed.Takes about 5

minutes, and the cheese goes all light and airy.

Spread over and on cake! Enjoy :-)

________________________________________________________________________

Want to chat instantly with your online friends? Get the FREE

Messenger http://mail.messenger..co.uk

[Guest guest]

>> What's a European tart-shell pastry? Also did I miss the recipe

>> for German chocolate frosting? I'm salivating already.

>

>She always does that Filippa. She's a big tease!

>

>

Oh come on. I post this stuff all the time. I just have to get it

into the PDF so I don't KEEP reposting it. Needless to say

you can imply that the " flour " below is not wheat flour --

any flour will work (incl. nut flours or ground dried bugs, [Mike])

tho I'm partial to sorghum. If you

do use my arch nemesis " wheat " then you don't need

the xanthan gum.

“German Chocolate” Frosting

1 can coconut milk or 1 cup heavy cream

6 egg yolks

1 cup brown sugar or rapadura

1/2 stick butter (or 1/4 cup coconut oil)

A bit of vanilla

Mix it all together and cook until thick. Then

add a mess of nuts (chopped roasted nuts are best)

and coconut. Excellent by

itself, in a tart shell, on a cake, or on brownies.

Use the leftover egg whites to make merangues later.

Quick Cake

Melt in a baking pan (9x9, or a pie plate)

1/2 cup butter

2 squares unsweetened chocloate

Add:

1 T cocoa powder

2 eggs

1/4 cup flour

1 tsp. xanthan gum

2 T applesauce (or any cooked mushy fruit or vegetable)

1 t vanilla

Mix it all up. Then add some chopped nuts and marshmallows, if you want. Bake at

350 til done (about 30 minutes).

Top with German chocolate frosting if desired.

European Tart Shell

250 g. flour

125 g butter, melted

150 g sugar

1 tsp xanthan gum

salt

1 egg

Mix together, add egg last. Put in the fridge for a couple of hours. Then roll

it out, or just press it into the pie pan.

If you don’t want to weigh the ingredients, just use a good cookie recipe.

Basically any cookie makes a good pie crust.

Fill the pan with pie weights, or beans, or line with foil or parchement and put

little clean rocks on top. Bake. Then fill it with something interesting, like

pumpkin pie batter or pecan pie or lemon merangue, and bake.

[Guest guest]

> Oh come on. I post this stuff all the time. I just have to get it

> into the PDF so I don't KEEP reposting it.

OK that does it. I'm going to start a community site, and I'm going

to get the RSS feed from poured into it. It should be vastly

easier to search and organize info and if anyone wants to keep a

nutrition/health blog there, they can. More info later. Today is a

spinning/quiet day.

Lynn S.

-----

Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan

The New Homemaker: http://www.newhomemaker.com/

Siprelle & Associates: http://www.siprelle.com/

People-Powered ! http://www.deanforamerica.com/

[Guest guest]

> ly I was never able to make a nice flakey pastry

> with wheat flour!

For those who still eat wheat, forthwith here is the most excellent pie

crust tutorial at my website:

http://www.newhomemaker.com/cooking/piecrust.html

If you wanted to make it a whole wheat crust, be sure to use a

low-protein wheat. Bread flour is not good for crusts. Use a pastry

flour, or grind a soft wheat rather than a hard wheat. The basic

instructions at this tutorial should work for any flour, though; the

secret to great pie crust is very cold fat and water--plus working

quickly and not too much/hard. I make excellent pie crust, even if I do

say so myself, and I do. And it's because of this tutorial. In the

recipe given, you could easily substitute more butter for the

shortening called for, or lard. I bet lard'd be really good.

Lynn S.

who has to get making with the pie crust for Thursday pretty quick

here...

-----

Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan

The New Homemaker: http://www.newhomemaker.com/

Siprelle & Associates: http://www.siprelle.com/

People-Powered ! http://www.deanforamerica.com/

[Guest guest]

>

> >> You never know, this might just be the occasion on which

> >> you make some " converts " . Good luck!

> >

> >It's a given...they won't. It would be nice but no, it won't

happen.

> >>

> >> ~DEl

>

> Never give up, never surrender! (Galaxy Quest: good one to rent

> for the holidays). I actually got a comment from a relative ---

> " I don't know what you are doing, but it sure seems to be

> working " .

Thanks for another thought to go by! It's a keeper. That would be

great to get a comment like that.

>

> -- Heidi

[Guest guest]

I would think agave nectar would be an adequate replacement for the

corn syrup, and is certainly better glycemic-wise.

Thanks for the recipe. Even with all the sugar this is better than a

store-bought pie. Pecan pie is my favorite! I'll have to have a small

slice this Thanksgiving. =)

Jackie

>

> >Heidi, can you share your pecan pie recipe with us? My husband

has been

> >dying for a real pecan pie and I have been holding out on him.

Thanks!

> >

>

> Quoting " Home Desserts " margin ---

>

>

> " I have nibbled at ... Utterly Deadly

> Southern Pecan Pie, and have served it

> to those in whose welfare I took no interest "

>

> Marjorie Kinnan Rawlings

> Cross Creek Cookery 1942.

>

> OK, so I make NO CLAIMS that this is good

> for anyone. Eat at your own risk.

>

> ----------------------------------------------

>

> Combine in a pan (not cast iron or soapstone, please! ;-)

>

> 1 cup dark sugar (brown or rapadura or whatever).

> 2/3 cup Lyles golden syrup (or light corn syrup)

> 1/4 cup butter

> 1t vanilla extract

> pinch of salt

>

> Boil for about a minute. Remove from heat and

> let cool. Beat it slowly into:

>

> 3 eggs

> 1 t vanilla

> 2T rum

>

> (Make sure it isn't too hot when you do this:

> it will curdle the eggs).

>

> Add 2 cups pecans

> (chopped or otherwise). Pour into pie shell.

> Bake at 350 for 50 minutes.

>

> Alternatively you can put all the ingredients except the

> nuts in the blender, then add nuts and pour into the pie shell

> and skip the cooking step. I've done it both ways.

>

> ----------------------

>

> Now most of these ingredients are NT friendly except

> corn syrup. One could envision using coconut

> milk instead. Or maple syrup. However this is not

> something one is going to eat daily. It's almost as

> deadly as German Chocolate Frosting.

>

> -- Heidi

[Guest guest]

>I wonder if corn syrup could be replaced with honey or pure maple syrup? I

know they aren't great glycemic-wise, but I would think those two would be

better than corn syrup. What did the pioneers do to make pecan pie before they

had corn syrup?

>

>Michele

Hmmm ... now THAT is an excellent question. I don't think it is required at all

-- I've made " chess pie " which is pretty much like pecan pie without the pecans,

and it has no corn syrup. In Cook's magazine they use corn syrup to make items

less sweet (corn syrup isn't as sweet as plain sugar). You can probably just use

a chess pie recipe and add pecans and use brown sugar instead of white. Hmmm. I

might try that myself.

Chess pie:

1/2 cup butter

1 1/2 cups sugar

3 eggs

1 tsp vanilla

(Basically just mix and bake)

I also see a pecan cream pie which basically has cream instead of karo. Now THAT

would be good!

-- Heidi

[Guest guest]

Anyone ever made a Turducken? I've never made one, but what you do is debone

and chicken, turkey, and duck, and you slip the chicken inside the duck and

the duck inside the turkey (or whatever the order is of size, i'm not sure how

big ducks run), and then roast it. Some fat football player is a big advocate

of the Turducken as a Thanksgiving meal. The duck adds some fat to the

turkey and chicken.

Chris

[Guest guest]

>

> I wonder if corn syrup could be replaced with honey or pure maple

> syrup? I know they aren't great glycemic-wise, but I would think

> those two would be better than corn syrup.

I find that regular pecan pie is too sweet for my taste, but

simply reducing the amount of sugar and/or syrup results in a

dry, mostly nut-based pie - the sticky gel being pecan pie's

whole reason for being. So I substitute rice-malt syrup for

the corn syrup. It is even more thick and sticky than corn

syrup, and has the added benefit of tasting much less sweet.

> What did the pioneers do to make pecan pie before they had corn

> syrup?

I don't know for sure, but I doubt that the pioneers ever saw

a pecan pie. Isn't it a relatively recent American adaptation

of a similar French (?) walnut tart?

[Guest guest]

Del,

Unfortunately I don't have any experience with replacing canned

evaporated milk, but I think milk, cream, and kefir would probably be

too thin and watery. Maybe creme fraiche or piima cream?

I'm looking forward to the pecan pie.. I hope it comes out! I haven't

yet made my own pie crust =)

Happy Thanksgiving to you, too!

Jackie

> > >

> > > >Heidi, can you share your pecan pie recipe with us? My

husband

> > has been

> > > >dying for a real pecan pie and I have been holding out on

him.

> > Thanks!

> > > >

> > >

> > > Quoting " Home Desserts " margin ---

> > >

> > >

> > > " I have nibbled at ... Utterly Deadly

> > > Southern Pecan Pie, and have served it

> > > to those in whose welfare I took no interest "

> > >

> > > Marjorie Kinnan Rawlings

> > > Cross Creek Cookery 1942.

> > >

> > > OK, so I make NO CLAIMS that this is good

> > > for anyone. Eat at your own risk.

> > >

> > > ----------------------------------------------

> > >

> > > Combine in a pan (not cast iron or soapstone, please! ;-)

> > >

> > > 1 cup dark sugar (brown or rapadura or whatever).

> > > 2/3 cup Lyles golden syrup (or light corn syrup)

> > > 1/4 cup butter

> > > 1t vanilla extract

> > > pinch of salt

> > >

> > > Boil for about a minute. Remove from heat and

> > > let cool. Beat it slowly into:

> > >

> > > 3 eggs

> > > 1 t vanilla

> > > 2T rum

> > >

> > > (Make sure it isn't too hot when you do this:

> > > it will curdle the eggs).

> > >

> > > Add 2 cups pecans

> > > (chopped or otherwise). Pour into pie shell.

> > > Bake at 350 for 50 minutes.

> > >

> > > Alternatively you can put all the ingredients except the

> > > nuts in the blender, then add nuts and pour into the pie shell

> > > and skip the cooking step. I've done it both ways.

> > >

> > > ----------------------

> > >

> > > Now most of these ingredients are NT friendly except

> > > corn syrup. One could envision using coconut

> > > milk instead. Or maple syrup. However this is not

> > > something one is going to eat daily. It's almost as

> > > deadly as German Chocolate Frosting.

> > >

> > > -- Heidi

[Guest guest]

Here's another variation, they use maple syrup and sugar? still it could be

tweaked.

Michele

Pecan Pie in Pumpkin Shells

Charming 'Jack-Be-Little' pumpkins cradle this creamy, pecan-studded filling.

Serve the maple-flavored dessert with ice cream, vanilla frozen yogurt, or

whipped cream, if desired.

Serving: 8

8 large (each 8 to 9 ounces) 'Jack-Be-Little' pumpkins

1 1/3 cups small pecan halves

1/4 cup (1/2 stick) butter

1 cup maple syrup

4 large eggs

1/2 cup sugar

1 tablespoon dark rum or vanilla extract

1. With small knife, cut a circular hole in the top of each pumpkin around the

stem. Remove and set the top aside or discard, if desired. With small spoon,

scoop out the seeds. Scrape pumpkin interior to remove all fibers. Place

pumpkins and their caps in large jelly-roll pan; divide 1 cup pecans among

pumpkins and set aside.

2. Heat oven to 350 degrees F. In 1-quart saucepan, melt butter over low heat.

Remove from heat; stir in maple syrup until well blended. Stir in eggs, sugar,

and rum until well mixed.

3. Pour two-thirds of maple mixture over pecans in pumpkins. Arrange remaining

pecans in pumpkins and top with remaining maple mixture. Be sure pecans are

coated with maple mixture.

4. Bake pumpkins 45 minutes or until filling is set. Cool pumpkins slightly and

transfer to serving tray. Serve warm or at room temperature.

Re: Re: Thanksgiving

>I wonder if corn syrup could be replaced with honey or pure maple syrup? I

know they aren't great glycemic-wise, but I would think those two would be

better than corn syrup. What did the pioneers do to make pecan pie before they

had corn syrup?

>

>Michele

Hmmm ... now THAT is an excellent question. I don't think it is required at

all -- I've made " chess pie " which is pretty much like pecan pie without the

pecans, and it has no corn syrup. In Cook's magazine they use corn syrup to make

items less sweet (corn syrup isn't as sweet as plain sugar). You can probably

just use a chess pie recipe and add pecans and use brown sugar instead of white.

Hmmm. I might try that myself.

Chess pie:

1/2 cup butter

1 1/2 cups sugar

3 eggs

1 tsp vanilla

(Basically just mix and bake)

I also see a pecan cream pie which basically has cream instead of karo. Now

THAT would be good!

-- Heidi

[Guest guest]

Michele,

I wasn't suggesting the agave was *better* than honey and maple

syrup, but taste-wise I think it would be a much better replacement

as it has a very mild flavor. Honey and maple syrup would most likely

overpower the taste of the pie filling. It is an added bonus that it

is extremely low glycemic

Jackie

> >

> > >Heidi, can you share your pecan pie recipe with us? My

husband

> has been

> > >dying for a real pecan pie and I have been holding out on

him.

> Thanks!

> > >

> >

> > Quoting " Home Desserts " margin ---

> >

> >

> > " I have nibbled at ... Utterly Deadly

> > Southern Pecan Pie, and have served it

> > to those in whose welfare I took no interest "

> >

> > Marjorie Kinnan Rawlings

> > Cross Creek Cookery 1942.

> >

> > OK, so I make NO CLAIMS that this is good

> > for anyone. Eat at your own risk.

> >

> > ----------------------------------------------

> >

> > Combine in a pan (not cast iron or soapstone, please! ;-)

> >

> > 1 cup dark sugar (brown or rapadura or whatever).

> > 2/3 cup Lyles golden syrup (or light corn syrup)

> > 1/4 cup butter

> > 1t vanilla extract

> > pinch of salt

> >

> > Boil for about a minute. Remove from heat and

> > let cool. Beat it slowly into:

> >

> > 3 eggs

> > 1 t vanilla

> > 2T rum

> >

> > (Make sure it isn't too hot when you do this:

> > it will curdle the eggs).

> >

> > Add 2 cups pecans

> > (chopped or otherwise). Pour into pie shell.

> > Bake at 350 for 50 minutes.

> >

> > Alternatively you can put all the ingredients except the

> > nuts in the blender, then add nuts and pour into the pie shell

> > and skip the cooking step. I've done it both ways.

> >

> > ----------------------

> >

> > Now most of these ingredients are NT friendly except

> > corn syrup. One could envision using coconut

> > milk instead. Or maple syrup. However this is not

> > something one is going to eat daily. It's almost as

> > deadly as German Chocolate Frosting.

> >

> > -- Heidi

>

>

>

[Guest guest]

Well, now I'm just fascinated, here's another recipe for pecan pie, although I'm

sure they mean butter and not oleo:) ~Michele

DEVINE PECAN PIE (by Poppy )

One stick oleo - Melted

One-and-three-fourths cup sugar

One-fourth cup flour

Three eggs beaten well

One-half cup buttermilk

One teaspoon vanilla

One cup pecans

Add sugar and flour to melted oleo. Beat in eggs, buttermilk, vanilla and

pecans. Bake 20 minutes at 375 degrees. Reduce heat to 300 degrees for 40

minutes.

>I wonder if corn syrup could be replaced with honey or pure maple syrup? I

know they aren't great glycemic-wise, but I would think those two would be

better than corn syrup. What did the pioneers do to make pecan pie before they

had corn syrup?

>

>Michele

Hmmm ... now THAT is an excellent question. I don't think it is required at

all -- I've made " chess pie " which is pretty much like pecan pie without the

pecans, and it has no corn syrup. In Cook's magazine they use corn syrup to make

items less sweet (corn syrup isn't as sweet as plain sugar). You can probably

just use a chess pie recipe and add pecans and use brown sugar instead of white.

Hmmm. I might try that myself.

[Guest guest]

Jackie,

I don't know what that is anyway, so I was wondering about something more

familiar to me One of the recipes I found used some maple syrup and some

sugar and buttermilk it looks like. Anyway, as far as ingredients that I have

around that one looked pretty basic and might be a good substitute for corn

syrup recipes.

Michele

I wasn't suggesting the agave was *better* than honey and maple

syrup, but taste-wise I think it would be a much better replacement

as it has a very mild flavor. Honey and maple syrup would most likely

overpower the taste of the pie filling. It is an added bonus that it

is extremely low glycemic

Jackie

[Guest guest]

Excellent suggestion Jackie, thanks! Would you also know a

replacement for canned evaporated milk. Can it just be replaced with

milk, cream or kefir of the same quanity?

Pecan pie is a fav of mine too and I plan to try the recipe Heidi

posted.

Thanks again and Happy Thanksgiving to you!

~Del

> >

> > >Heidi, can you share your pecan pie recipe with us? My husband

> has been

> > >dying for a real pecan pie and I have been holding out on him.

> Thanks!

> > >

> >

> > Quoting " Home Desserts " margin ---

> >

> >

> > " I have nibbled at ... Utterly Deadly

> > Southern Pecan Pie, and have served it

> > to those in whose welfare I took no interest "

> >

> > Marjorie Kinnan Rawlings

> > Cross Creek Cookery 1942.

> >

> > OK, so I make NO CLAIMS that this is good

> > for anyone. Eat at your own risk.

> >

> > ----------------------------------------------

> >

> > Combine in a pan (not cast iron or soapstone, please! ;-)

> >

> > 1 cup dark sugar (brown or rapadura or whatever).

> > 2/3 cup Lyles golden syrup (or light corn syrup)

> > 1/4 cup butter

> > 1t vanilla extract

> > pinch of salt

> >

> > Boil for about a minute. Remove from heat and

> > let cool. Beat it slowly into:

> >

> > 3 eggs

> > 1 t vanilla

> > 2T rum

> >

> > (Make sure it isn't too hot when you do this:

> > it will curdle the eggs).

> >

> > Add 2 cups pecans

> > (chopped or otherwise). Pour into pie shell.

> > Bake at 350 for 50 minutes.

> >

> > Alternatively you can put all the ingredients except the

> > nuts in the blender, then add nuts and pour into the pie shell

> > and skip the cooking step. I've done it both ways.

> >

> > ----------------------

> >

> > Now most of these ingredients are NT friendly except

> > corn syrup. One could envision using coconut

> > milk instead. Or maple syrup. However this is not

> > something one is going to eat daily. It's almost as

> > deadly as German Chocolate Frosting.

> >

> > -- Heidi

[Guest guest]

I wonder if corn syrup could be replaced with honey or pure maple syrup? I know

they aren't great glycemic-wise, but I would think those two would be better

than corn syrup. What did the pioneers do to make pecan pie before they had

corn syrup?

Michele

I would think agave nectar would be an adequate replacement for the

corn syrup, and is certainly better glycemic-wise.

Thanks for the recipe. Even with all the sugar this is better than a

store-bought pie. Pecan pie is my favorite! I'll have to have a small

slice this Thanksgiving. =)

Jackie

>

> >Heidi, can you share your pecan pie recipe with us? My husband

has been

> >dying for a real pecan pie and I have been holding out on him.

Thanks!

> >

>

> Quoting " Home Desserts " margin ---

>

>

> " I have nibbled at ... Utterly Deadly

> Southern Pecan Pie, and have served it

> to those in whose welfare I took no interest "

>

> Marjorie Kinnan Rawlings

> Cross Creek Cookery 1942.

>

> OK, so I make NO CLAIMS that this is good

> for anyone. Eat at your own risk.

>

> ----------------------------------------------

>

> Combine in a pan (not cast iron or soapstone, please! ;-)

>

> 1 cup dark sugar (brown or rapadura or whatever).

> 2/3 cup Lyles golden syrup (or light corn syrup)

> 1/4 cup butter

> 1t vanilla extract

> pinch of salt

>

> Boil for about a minute. Remove from heat and

> let cool. Beat it slowly into:

>

> 3 eggs

> 1 t vanilla

> 2T rum

>

> (Make sure it isn't too hot when you do this:

> it will curdle the eggs).

>

> Add 2 cups pecans

> (chopped or otherwise). Pour into pie shell.

> Bake at 350 for 50 minutes.

>

> Alternatively you can put all the ingredients except the

> nuts in the blender, then add nuts and pour into the pie shell

> and skip the cooking step. I've done it both ways.

>

> ----------------------

>

> Now most of these ingredients are NT friendly except

> corn syrup. One could envision using coconut

> milk instead. Or maple syrup. However this is not

> something one is going to eat daily. It's almost as

> deadly as German Chocolate Frosting.

>

> -- Heidi

[Guest guest]

Chris-

I've neither made nor tried turduckens, but a chef I know made a couple

last year for a huge family Thanksgiving, and he said it was pretty easy

and a very big hit. Personally I'd rather just go with a goose (even

fattier and more delicious than duck) but I don't know, maybe I'm missing

something.

>Anyone ever made a Turducken? I've never made one, but what you do is debone

>and chicken, turkey, and duck, and you slip the chicken inside the duck and

>the duck inside the turkey (or whatever the order is of size, i'm not sure

>how

>big ducks run), and then roast it. Some fat football player is a big

>advocate

>of the Turducken as a Thanksgiving meal. The duck adds some fat to the

>turkey and chicken.

-

[Guest guest]

>Del,

>

>Unfortunately I don't have any experience with replacing canned

>evaporated milk, but I think milk, cream, and kefir would probably be

>too thin and watery. Maybe creme fraiche or piima cream?

I usually just use a can of coconut milk. Works great. I never

did like evaporated milk anyway.

-- Heidi

[Guest guest]

OK -- so if they are using buttermilk, then kefir should

be JUST FINE. I'd guess the sour taste of the buttermilk

would nicely offset all that suger ... that might

be the best recipe yet! I'd vote for kefir cream instead

of buttermilk.

-- Heidi

>DEVINE PECAN PIE (by Poppy )

>

>One stick oleo - Melted

>One-and-three-fourths cup sugar

>One-fourth cup flour

>Three eggs beaten well

>One-half cup buttermilk

>One teaspoon vanilla

>One cup pecans

>

>

>Add sugar and flour to melted oleo. Beat in eggs, buttermilk, vanilla and

pecans. Bake 20 minutes at 375 degrees. Reduce heat to 300 degrees for 40

minutes.