Tag Archives: pecans

Skillet Pecan Pie

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It’s time to try out a new dessert on my hubby since my youngest is in college. Hubby has let it be known that he enjoys Pecan Pie. That was news to me because he usually raves about my mom’s apple pie and sometimes carrot cake. I learned through some prodding that hubby was first introduced to pecan pie at a restaurant he worked at as a teenager. It was a buffet style restaurant and pies that were not sold were often given to the employees to take home. Sweet Deal! Pun intended.

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Personally, I was never a big fan of pecan pie until now. I usually go for fruity pies like cherry, blueberry or my mom’s sweet potato pie. The one time I tried pecan pie as a kid I thought it was way too sweet. I blamed it on the pie but maybe it was just what the baker liked. Skillet Pecan Pie is not too sweet. Granted it is sweet but your lips will not pucker and your eyes won’t twitch from taking a bite of the pie.

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My Skillet Pecan Pie is similar to how I made my Skillet Apple Pie. The filling is of course different along with part of the process. After baking the pie, I leave it in the oven for an hour to help it set. I would never have known that part of the process if I had not read several pecan pie recipes to figure out exactly how to pull it all together.

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I was pretty pleased with the end result after a few tweaks here and there. Like any other recipe I share it is up to the chef to prepare the dish based on his or her likes and dislikes. I was just glad hubby gave me a thumbs up. Once he settled down with a slice of pie, his cup of Starbucks coffee and a big smile on his face I knew my Skillet Pecan Pie was blog worthy.

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Skillet Pecan Pie

Ingredients:

1 Pillsbury Pie Crust

4 eggs

1 ½ cups chopped pecan halves

1 cup light brown sugar

½ cup melted butter

¼ cup pecan halves

2 tbsp flour

2 tbsp milk

1 tbsp powdered sugar

1 tsp vanilla

Preheat oven to 350 degrees.

Whisk eggs until foamy then whisk in brown sugar, butter, flour, milk and vanilla until well blended. Stir in chopped pecans and set aside.

Spray a medium sized cast iron skillet with cooking spray.  Mold pie crust into skillet leaving a little over hang. Sprinkle crust with powdered sugar. Pour filling into pie crust. Top with pecan halves then gently fold the extra crust towards the center of the pie. Place on a cookie sheet and place in the oven. Bake for 30 minutes then reduce temperature to 300 degrees and bake 30 minutes more. Crust will be golden brown. Turn oven off and leave the pie in the oven for 1 hour. Serve with ice cream or whipped cream.

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Cranberry Orange Butter Cookies

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One day leading up to the holidays I got into a baking mood and decided to make variations of my basic butter cookie recipe. I developed two cookies that were pretty tasty and definitely blog worthy. The first cookie was a Cranberry Orange Butter Cookie with pecans. I really liked the mix of cranberry and orange which gave the cookie both a sweet and slightly tangy taste.  The second is an Amaretto Walnut Butter Cookie that I will post at a later date.  The Cranberry Orange Butter Cookie was my favorite.

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I have to say my usual taste testers were all over the map on this one. My youngest son exclaimed “yum” when he tried out the cookie. My hubby on the other hand said the cookie tasted too buttery. I explained to him that they were butter cookies so that would account for why they tasted buttery. But too buttery? That was a first for me. The second time he tried the Cranberry Orange Butter Cookies he thought they had a bite to them. This time I explained there were cranberries and orange zest in the cookies so the cookie would have a slight tangy flavor.

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Needless to say I gave up on him as my tester for this cookie. My other taste testers were equally as mixed with there opinions but for different reasons. In the end I decided to go with my gut to place the cookies on the blog. If you like the combination of cranberries and orange I think you will really like this recipe. Buttery, tangy and sweet. What a great way to wake up your taste buds.

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Cranberry Orange Butter Cookies

Ingredients:
1 lb butter (2 sticks room temperature)
1 egg yolk
1 ¾ cup flour sifted
1 cup powdered sugar + ¼ cup powdered sugar
½ cup dried cranberries
½ cup chopped pecans
1 tbsp vanilla extract
1 tsp orange zest

Preheat oven to 350 degrees.

In a large bowl cream together butter and 1 cup of powdered sugar. Stir in egg yolk orange zest and vanilla extract. Place cranberries in a sifter and then add flour. Sift flour into bowl with other ingredients. Stir to mix well then gently combine cranberries and pecans into the cookie dough.

Line a rimmed cookie sheet with parchment paper. Drop balls of cookie dough onto the parchment paper. Bake for 15 minutes until cookies are done (slightly browned on the bottom). Cookies will still look light in color. Cool then sift remaining powdered sugar over the cookies. Store in an airtight container.

 

 

 

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