Monday, January 26, 2009

Pecan Pie

Ever notice that there are a bazillion pecan pie recipes yet they all, mostly, have the same ingredients. Weird.

I always use the same pie crust recipe (that I need to post) but this pecan pie recipe isn't one I often use. It's good, super easy and I will be making it again (next Thanksgiving).
1 uncooked pie shell
4 large eggs
1 cup light corn syrup
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves
1. Preheat oven to 375 degrees, with rack set in lowest position.
2. In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla and salt until smooth, mix in pecans. Poor mixture into pie crust. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.

"Healthy" Banana-Blueberry Muffins

I've made these twice now and they are hard to resist any time of the day. Personally I think this is another good example of how a muffin can be better than a cupcake. The first time I made them I didn't have whole-wheat flour so I used all-purpose and, admittedly, they're better with the all-purpose and I think plenty "healthy" enough.

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour (spooned and leveled)
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup reduced-fat (2 percent) milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
From Everyday Foods