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July 2019

Desserts Recipes

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Red Tomato Preserves

Red Tomato Preserves Recipe
4 lb Ripe tomatoes 5 c Sugar 1 Lemon Scald and peel tomatoes. Leave tomatoes whole. Add sugar and ...

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Perfection Pecan Pie Recipe

Perfection Pecan Pie recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Perfection Pecan Pie recipe  PDF


c 1 c All purpose flour
1/8 t Salt
1/2 c Crisco shortening
3 T Water
f 1/4 c Butter or margarine, softene
1 c Sugar
4 Eggs
3/4 c Light corn syrup
2 t Vanilla
1 1/4 c Pecan halves
Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea size chunks.Add all of water.Toss lightly with fork until dough will form a ball.Press between hands to form 5 to 6 pancake. Flour rolling surface and pin lightly.Roll dough into circle and trim 1 larger than upside down 9 pie plate.Loosen dough, carefully.Fold into quarters.Unfold and press into pie plate. Fold edge under.Flute as desired. For filling,cream butter and sugar in mi ing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour filling into unbaked pie shell.Bake 375 degrees for 5 minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until knife
inserted in center comes out clean.Cool to room temperature before cutting.Makes one 9 pie.

Perfection Pecan Pie recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
377 people have voted
Last Reviewed on 2019-07-16



Tuesday, Jul 16 2019 Download & Print Perfection Pecan Pie recipe  PDF   Desserts recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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