Pecan Pie: a Thanksgiving Special!

Along with the dinner rolls, I wanted to make something else for Thanksgiving dinner (or dessert, as this one is) My sister had already called pumpkin pie (darn), so my mom said that I should make pecan pie. I also made the crust, too, so I'll put the recipe up. its quick, easy, and simple, and makes a great pie crust. This pie, I'll tell you, is AMAZING! I had no idea that I liked pecan pie until I tried this recipe. It is so good, but also really rich so that one slice is enough (unless you want two :P) Just warning you that if you aren't a fan of sweet desserts then this is not one for you- I don't think I've ever had a sweeter pie in my life, or a better one! Definately one to make again, but maybe only on special occasions ;)

Pie crust

special materials:

• refridgerator
• food processor
• rolling pin

Ingredients:

• 1 1/2 cups flour
• 1 tsp salt
• 1 stick (1/2 cup) cold unsalted butter
• 1/4 cup cold water

How to make:

• put the flour and salt into the food processor and pulse a couple times to mix it
• add the butter and pulse until it resembles coarse meal (or wet sand, or a bunch of tiny pinhead sized butter and flour lump thingies)
• while on, slowly pour in the cold water and keep on until it forms a ball away from the side
• collect it ito a ball and flatten slightly (1-2 in thick) on a lightly floured surface
• wrap in plastic wrap and refridgerate for 15 mins or until needed
• on a lightly floured surface, roll out with a rolling pin to the desired thickness and put into the pie pan :) then.....

Pecan Pie Filling

ingredients:

• 1 cup corn syrup, light or dark (I substituted half for swedish sugar beet syrup)
• 3 eggs
• 1 cup sugar
• 2 tbsp. butter melted
• 1 tsp vanilla extract
• 1 1/2 cup pecans
• 1 9-in deep dish pie crust (or the one above...) (well, this isn't really an ingredient, but...)

How to make

1. stir together everything but pecans and pie crust
2. stir in pecans
3. pour into pie crust
4. bake for, well, the recipe says 60-70 mins but mine took longer...but I was eating Thanksgiving dinner so I didn't pay attention to how long exactly
5. cool for 2 hrs before eating
6. enjoy-trust me, you will :)

Ginger Thins

Tamsin, my little helper, and I made these sweet melt in your mouth ginger thins, that are sugary and delicious. Mom's recipe is still the best, these hold the added benefit of being able to freeze as dough and bake up great later on.

Ginger Thins

Special Materials:

• freezer
• coffee maker

Ingredients:

• 6 tbsp. butter softened


• 1/2 cup granulated sugar


• 2 tbsp. molasses


• 1 tbsp. cold strong brewed coffee


• 1 1/4 cups all-purpose flour


• 3/4 tsp. ground ginger


• 1/2 tsp. baking soda


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground cloves (I substituted with allspice)


• 1/8 tsp. salt

Extra at the end

• 2 tbsp sugar in a bowl

How to make:

1. cream butter and 1/2 cup sugar in a large bowl


2. stir in molasses and coffee


3. add the rest of the ingredients and mix well


4. cover and freeze for 15 mins (in bowl)


5. shape into 7 in. roll and flatten to 1 in. thickness & wrap in plastick wrap


6. freeze for at least 8 hours


7. unwrap and cut into 1/8 in. slices


8. get 2 tbsp. sugar into a bowl and dip the cookies in covering both sides


9. place 2 in. apart (well, they don't expand much so this isn't really necessary if you don't have the space) on parchment paper lined baking sheets


10. bake at 350 F for 8-10 mins (mine took 12 tho...) until no longer puffy and slightly hard


11. remove onto wire racks to cool


12. enjoy ;~)

Challah Dinner Knots

Yummy!! I took this bread book for beginners out of the library and wanted to make something yummy for thanksgiving dinner. Looking through, I see these cute little twist rolls and know i just have to make them!! This recipe can be adjusted to make loaves instead, but I liked the roll/knot thingies better...

Challah (halla) Dinner Knots

Special Materials:

• electric mixer (not needed, but very useful, preferrably a DLX, b/c kitchenmaid is too small, but I used it anyways :P)


• pastry brush (for brushing on glaze)

Ingredients:

• 2 cups warm water (NOTE: 1/2 CUP FOR YEAST, OTHER FOR LATER)


• 1 1/2 tbsp (2 packages) active dry yeast


• 1 tsp sugar


• 8 ish cups of all-purpose flour


• 1 tbsp salt


• 4 large eggs


• 2 tbsp honey (I substituted 1 tbsp with suger)


• 2/3 cup vebetable oil

for glaze:

• 1 large egg beaten with 1 tbsp milk


• poppy seeds or sesame seeds for sprinkling (if wanted)

How to Make it:

1. pour 1/2 cup warm water into a small bowl and add the yeast ad sgar


2. stir to dissolve and let stand at room temp. until foamy (10 mins)


3. IF USING KITCHENAID: attach paddle attachment (weird one with several large holes)


4. place 1 1/2 cups flour and salt inside the bowl


5. set it to a low speed and add eggs, honey, oil, and remaining 1 1/2 cups water


6. once combined, beat 1 min. on medium-low speed


7. add yeast mixxture and beat on medium for 1 more min.


8. switch to low speed and add around 5 cups of the flour at 1/2 cup intervals until its soft and just clears the sides of the bowl
   
9. switch to dough hook and knead on medium speed until the dough rises over the hook
   
10. take it out and finish kneading by hand for around 1 min dusting with 1 tbsp at a time to prevent the dough from sticking, it will be smooth and have a soft elastic quality but not stiff and will hold its shape
    
11. place the dough bll in a greased bowl or rising bucket and turn once to grease both sides and cover loosely with plastic wrap

Double Chocolate Biscotti

In response to the previous request, I decided to make these double chocolate biscottis. Note that these are the first biscottis I've ever baked, and I probably made several mistakes. And that not all recipes are amazing. The dough tasted great, just out of the oven (each time :P) they tasted fine, but after a day, they got this weird hardish chewy texture in the middle and a crusty airy flavor-lacking ness on the outside. They float, too (i'm not sure if they're supposed to...) Anyways, won't be trying this recipe necessarily again, but I will attempt again at another biscotti at some point or another...

Yummy Chocolate Pretzels

I love this holiday treat, and since it snowed today, why not go all out on these delicious chocolatey prezel delight??

Chocolate Pretzels

makes: 28 pretzel cookies

Materials:

• sifter (optional)
• electric mixer
• large bowl
• refridgerator/freezer
• wax paper (i dont know how optional this one is... I used it)
• oven
• brush (for egg whites at the end)

Ingredients:

• 1 stick (1/2 cup) butter
• 2/3 cup sugar
• 1 egg
• 1 cup flour
• 1/8 teaspoon salt
• 3 tablespoons unsweetened cocoa powder

For glazing/topping:

• 1 egg white lightly beaten (optional, if you want it shiny)
• sugar crystals

Instructions:

1. cream the butter with the electric mixer until smooth and light
2. add sugar and beat until light and fluffy
3. beat in the egg
4. stir in all the dry ingredients (flour, salt, and cocoa powder)
5. gather dough into a ball and wrap in wax paper
6. refridgerate dough for 1 hour (freeze for 30 minutes if rushed)
7. roll dough into 28 balls (if sticky, dust hands with flour)
8. preheat oven to 375
9. roll each ball into a 10 inch long rope
10. loop the two ends facing you, twist them, and press onto the circle making a pretzel shape (see photos for further instruction)
11. place on greased cookie sheets
12. brush them with slightly beaten egg white, and sprinkle sugar crystals on top
13. bake 10-12 minutes until firm
14. cool on a rack and enjoy :)