Page 17 - Florida Sentinel 7-12-19

Recipes
National Pecan Pie Day, a celebration of the sweet treat, is July 12th. So grab a slice and celebrate! If you like nuts, and you like pie, and you like sweets, then today is your day. Don’t care for the gooey pie? Below is a collection of awesome pecan treats that are the perfect substitute.
Ingredients:
• 1 sheet refrigerated piecrust (half a 15-ounce package)
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 1/2 teaspoon salt • 3 large eggs
Directions:
• 5 1/3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups toasted pecan halves • Freshly whipped cream, for serving (optional)
Southern Pecan Pie
Pecan Buttermilk Pie
1) Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
2) Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
3) Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
4) 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
5) Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.
Ingredients:
• Pastry for single-crust pie (9 inches)
• 1/2 cup butter, softened
• 1-3/4 cups sugar
• 1 cup chopped pecans • 3 eggs
Directions:
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• Sweetened whipped cream, optional
Sugar coated PecanS
Ingredients:
• 1 egg white
• 1 tbsp water
• 1 lb pecan halves
Ingredients:
• 1 cup white sugar • 3/4 tsp salt
• 1/2 tsp ground cin- namon
Directions:
1) Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2) In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3) Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4) Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
1) Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or un- cooked rice.
2) Place on a baking sheet; bake until edges are light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.
3) In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla.
4) Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 min- utes to prevent overbrowning if necessary.
5) Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours.
Butter Pecan layer cake
• 1/2 teaspoon salt • 1 cup whole milk
• 2-2/3 cups chopped pecans
• 1-1/4 cups butter, softened, di- FROSTING:
vided
• 2 cups sugar
• 4 large eggs, room temperature • 2 tsps vanilla extract
• 3 cups all-purpose flour
• 2 tsps baking powder
Directions:
• 1 cup butter, softened
• 8 to 8-1/2 cups confectioners' sugar
• 1 can evaporated milk
• 2 teaspoons vanilla extract
1) Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stir- ring frequently; set aside.
2) In a large bowl, cream sugar and remaining butter until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mix- ture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
3) Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4) For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
FRIDAY, JULY 12, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B