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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup butter 3/4 cup light corn syrup 1/4 cup honey 1 cup sugar 3 large eggs 1 teaspoon vanilla 1/8 teaspoon salt 1 cup chopped pecans 9 inch pie shell, unbaked real whipped cream Instructions: Most people think their (or their moms') pecan pie is the best, until they taste ours. We don't mean to brag, but so many dyed- in-the-wool pecan pie mavins have told us this. What makes our rendition of this Southern classic so good? Browning the butter? The touch of honey? Make it and see. Preheat oven to 425. Over low to medium heat, cook butter in a saucepan, watching closely but not stirring, until golden brown, abut 5-8 minutes. Do not burn. Pour browned butter into bowl and set aside. In food processor, blend corn syrup, honey, sugar, eggs, vanilla, and salt until smooth. Add browned butter; blend again. Add pecans and process with just a few quick on-off-pulses. Pour mixture into pie shell. Bake at 435 for 10 minutes; lower heat to 325; bake another 40 minutes. NOTE: center of pie will still seem a bit liquid when removed from oven; it sets up further as it cools. Let cool completely; serve with a generous puff of real whipped cream. |
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