Leaving for cafe now....but next I'll post one of my favorites!
Triple Chocolate Bourbon Pecan Pie....I could eat this whole pie!
Triple Chocolate Bourbon Pecan Pie....I could eat this whole pie!
Local Cookbooks?
- Thread starter Minnie
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Here's another Sauce DD! This is great over ice cream, puddings, pies and cheesecake!
Praline Dessert Sauce
1..........box light or medium brown sugar
3..........tablespoons butter, divided
1/3.......cup honey
3/4.......cup water
1..........cup pecans, cut into fourths
1/2.......teaspoon salt
1..........teaspoon vanilla
2..........tablespoons Praline Liquor
Melt 2 tablespoons of butter in a small saucepan over low heat. Add sugar, honey, water and pecans. Bring to a boil and cook about 3-4 minutes, stirring frequently. Remove from heat and add remaining butter, vanilla and Praline Liquor. Stir and let cool.
Pour into a plastic bowl or jar and keep refrigerated until serving time. If sauce is too thick to pour warm briefly in microwave.
Yields 24 ounces
Yuuuuu--uuuuuu---mmmmm! Thanks!
Triple Chocolate Bourbon Pecan Pie
1.......9 in uncooked pie shell
(Mrs. Smith makes the best...if you aren't making it from scratch)
3.......large eggs
1.......cup sugar
1.......cup dark Karo syrup
4.......tablespoons unsalted butter, melted and cooled
1/4....cup Bourbon
1.......teaspoon vanilla
6.......ounces dark chocolate, chopped in small pieces
6.......ounces milk chocolate, chopped in small pieces
6.......ounces Swiss white chocolate, chopped in small pieces
1.......cup pecans, broken into pieces
2/3....cup pecan halves
Preheat oven at 325%. Position oven rack in the upper level and another rack on the lower level of the oven.
For pie filling whisk eggs, sugar, Karo syrup, butter, bourbon and vanilla until mixed. Stir in chocolates and 1 cup pecan pieces. Pour filling into pie shell and arrange pecan halves face up on top of pie. I ususally start at the outer edge and make a circle around the pie, then go another row inside of that circle, then a third one, with the last opening for about 3 pecans halves. This makes a "pretty" top to the pie for serving.
Bake the pie on bottom rack for 45 minutes. Move the pie to the upper rack for 5-10 minutes or until crust is golden brown and filing is set. Be careful not to burn or scorch top of pie. Watch the top layer of pecans closely so they do not turn black. Remove from oven and let cool on wire rack. Cover and refrigerate for 4 to 6 hours.
When ready to serve be sure and cut the pie while it is very cold. Warm individual pieces in the microwave for about 15-20 seconds then serve with vanilla (or your favorite) ice cream. Men really love this dessert!
Yields 8 servings
This is great with BUTTER RUM SAUCE drizzled over it....but that's another recipe.
It all sounds good, Kathy!!!! 
Well I scoured the internet for a pumpkin cheese cake, since all my usual vendors did not get them this year, and while I was looking up Allifunn's french toast recipe, voila, what do I run into.
Thanks Kat, this one looks the best and easy for a non-baker like myself.
Y'all do not want to know the price of pecans in NY though.
Thanks Kat, this one looks the best and easy for a non-baker like myself.
Y'all do not want to know the price of pecans in NY though.
Well I scoured the internet for a pumpkin cheese cake, since all my usual vendors did not get them this year, and while I was looking up Allifunn's french toast recipe, voila, what do I run into.
Thanks Kat, this one looks the best and easy for a non-baker like myself.
Y'all do not want to know the price of pecans in NY though.
It does look like an easy delish recipe. Let us know how it goes over with your family!!
Kat's pumpkin cheesecake was a big hit.
I made 3 of them fairly quickly and I forgot to water in the oven since cheesecakes seem to crack without it, but my cake came out perfect.
I made 1 with the pecan hiney glaze, yummy!
My 18 month old nephew never had pumpkin before and he ate 2 huge slices. Wish I had taken a picture of the happy pumpkin face.
Kat's pumpkin cheesecake was a big hit.
I made 3 of them fairly quickly and I forgot to water in the oven since cheesecakes seem to crack without it, but my cake came out perfect.
I made 1 with the pecan hiney glaze, yummy!
My 18 month old nephew never had pumpkin before and he ate 2 huge slices. Wish I had taken a picture of the happy pumpkin face.
2 huge slices for an 18 month old
.... what an amazing appetite for a little guy!! Must've been the HINEY glaze ;-)!!Thanks for the update!
Oh my, I must have had the after diaper on my mind.2 huge slices for an 18 month old
Thanks for the update!
