Pecan Pie

This is a classic pecan pie

Pecan Pie

  • 1 ½ cups pecans
  • 1/3 cup butter, melted
  • 1 cup white Karo syrup
  • 3 eggs
  • ¾ cup sugar
  • ½ teaspoon vanilla
  • pinch of salt

Toast pecans in oven at 325 degrees for 7 minutes.  Set aside.

Put melted butter in mixing bowl.  Add Karo syrup, eggs, sugar, vanilla and salt.  Mix with hand mixer until well combined.

Put pecans in an unbaked pie shell.  Pour mixture over all and bake at 350 degrees for 50 minutes.

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Cream Pie (Banana Cream, Coconut Cream, Chocolate Cream)

 

Cream Pie Filling

 

  • 3 eggs
  • 2/3 cup sugar
  • 1/3 cup flour
  • ¼ teaspoon salt
  • 2 cups milk, scalded
  • 2 Tablespoons butter
  • 1 teaspoon vanilla

 

Separate the eggs, reserving yolks.  Mix the sugar, flour and salt in a heavy saucepan.  Slowly stir in the milk, then cook and stir over medium heat until mixture bubbles.  Cook an additional 2 minutes.  Slowly add enough hot mixture to the egg yolks until the yolks are hot (about ¼ cup).  Then slowly add the yolks to the hot mixture and return to a boil.  Boil for 2  minutes.  Remove from heat.  Add butter and vanilla.  Cool completely and use with any fruit you choose.

Bananas (for banana cream pie), peaches (for peach cream pie), coconut (for coconut cream pie) placed in the bottom of a BAKED pie shell and topped with this filling.

 

 

Top with real sweetened whipped cream and garnish with whatever fruit you have chosen.

 

For Chocolate Cream:

Increase sugar to 1 cup and add 2 oz unsweetened chocolate, melted.

 

Super Easy Caramel Popcorn

Who doesn’t love caramel corn in the fall?  It’s a staple at every Friday Family Movie Night at my house.  And some recipes are easier than others, for sure.  This is the queen of easy, and still yummy!  Just an FYI.. this is the soft, pull apart caramel corn, not the hard poppy cock corn.  Hope you enjoy this as much as my family does!

Super Easy Carmel Popcorn

Makes 12 cups

  • 1 pound brown sugar (2 1/4 cups)
  • 1 cup white Karo syrup
  • 1 cube butter
  • 1 cup sweetened condensed milk
  • 3 bags microwave popcorn, natural style, popped

Put all popcorn in large bowl, being sure to remove all unpopped kernels.  Bring the sugar, corn syrup and butter to a boil, then add sweetened condensed milk.  Boil to soft ball stage and pour over popcorn.  Mix thoroughly and spread out on waxed paper to cool.

*** A word of warning, pouring that hot caramel over the popcorn can be hazardous to your health, or in my case, hazardous to my little thumb that got in the way of the 200 degree caramel being poured.  Burn, ouch!  So, when you make this, be careful!  No small children around for the pouring stage!!!  🙂

Panko Parmesan Chicken

Have you guys been hearing about Panko crumbs as much as I have recently? I decided that it was time I did my homework and learn about Panko. It is quite simple actually. Panko are the equivalent to American bread crumbs. But they are processed differently and so they don’t really come out as crumbs, but as flakes. So anything you can envision putting bread crumbs on, you could put Panko on. Casseroles, fish, chicken, Mac N Cheese, etc. Panko is great because it is lighter and fluffier than our traditional bread crumbs, so dishes become crispier. I decided to try these so called Panko on some chicken last night. I used my Parmesan chicken recipe and just substituted the Panko flakes where I would normally use bread crumbs. And the verdict is in: Delicious! Crispy!

Panko Parmesan Chicken

  • 4 boneless, skinless chicken breasts
  • 4 Tablespoons Olive Oil (or butter)
  • 1/2 c. flour
  • 3 eggs, beaten
  • 1 c. Panko flakes (plain)
  • 1 c. parmesan cheese, freshly grated
  • 2 Tablespoon dried basil
  • 1/2 teaspoon salt
  • pepper to taste

Take a piece of plastic wrap and cover your chicken breasts. Pound them out with a mallet until they’re about 1/4″ thick.Place olive oil in large skillet and heat to medium high . While oil is heating, place flour in a shallow bowl. In another shallow bowl place eggs. In the third shallow bowl combine Panko crumbs, parmesan cheese, basil, salt and pepper. Then dip chicken in flour, then the eggs, then the Panko mixture. Make sure it is breaded on both sides. Put chicken in skillet and cook until golden brown, about 3 minutes on each side. You may have to cook these in batches as I did. If you are looking for a healthier version, simply bake the chicken at 350 degrees for about 25 minutes or until juices run clear.

Gram’s Butter Rolls

Making these rolls today brought me right back to Gram’s kitchen. I used to eat at her house on Sundays when I was in college and this is always what her kitchen smelled like. Mmmm! My grandma is a great baker and these rolls were always one of my favorites! Buttery, light, and hot! These also make great mini sandwiches for days to come. This recipe will yield 2 1/2 dozen, so for my family of 4 it is perfect!

Gram’s Butter Rolls

  • 2 packages of dry yeast (4 tsp.)
  • 1 1/2 c. warm water
  • 2 tsp. salt
  • 6 c. flour
  • 1/2 c. sugar
  • 2 beaten eggs
  • 1/2 c. melted shortening (about 35 seconds in microwave)
  • half stick of butter

Dissolve yeast in warm water. Add salt, sugar, eggs, and melted shortening. Beat well. (I used my KitchenAid mixer) Add flour 1 cup at a time, mixing well after each addition. Place dough in a greased bowl (I sprayed with vegetable spray). Cover amd let rise. When it has doubled in size, knead the dough for about 5 minutes, then roll out (about 1/4 inch thick) and cut into squares. Place a small pat of butter in the middle of each square and fold over. Make sure to pinch down, otherwise rolls will open during cooking. Place on cookie sheets and let rise. (1-2 hours)

Bake at 400 for 11-15 min.

Easy Pineapple Pops

It’s been a hard week here are LJB, Mesa, AZ. It has been the hottest August we have had on record and I have been sick! Here are my new best friends. We have appointments together every morning, every afternoon and every evening. This is how I am surviving. I have never finished a bottle of this in a week, let alone two!

So little Lucy Jane is not sick per se, but has had problems going #2 for most of her life.We met with a specialist this week and so she also has several appointments with meds each day. (poor girl) The doc says that I need to give her more fruits and vegetables and to get creative! Enter Pineapple popsicle. This seemed to be a no brainer to get my kids to eat more fruit. Plus, my kids go through popsicles so fast that I cannot keep my freezer stocked. Rather than feed them high fructose corn syrup and other ingredients I have never heard of, I decided to give popsicle making a try. Mind you, it is still 115 degrees here in Mesa. It may not be this toasty where you are now, but lucky for you, you can add ice to this recipe and make a delicious smoothie for you and your kids. In one bite you get sweet, fresh and herbal flavors, plus a hint of sour and salt. Yum!

Pineapple Ice Pops

  • 1 ripe pineapple cut into small chunks (cheat like me and buy the Costco “spears” of pineapple)
  • handful of fresh cilantro leaves (I used about 25 actual leaves, no stems!)
  • 1/3 c. sugar
  • juice of 1/2  lime
  • pinch of salt

Put pineapple, cilantro, sugar, lime juice and salt in a blender. Puree until smooth. Pour into popsicle molds, or ice cube trays. (I used ice cube trays and put plastic wrap over ice cube tray and then inserted toothpicks) Freeze for at least 4 hours. Dip molds in warm water to help remove pops.

And my boy Quinn could not wait from them to set….hence, the terrible picture!

And we’re off…


So, my sister (Emily on right) and I (Shannon on left) have decided to write a cookbook.  A collection of family favorites.  Tried and true recipes that always please. The cookbook and this website are named after her sweet daughter, Lucy Jane. It’s a legacy to her.

It is our goal to get it published by the end of this year.  I don’t know if that’s realistic or not… guess we’ll see as this thing unfolds.  Our first priority is to set up this blog.  Not only is it a great way for us to communicate, as we live in two different states, it will allow our readers to follow us through this journey, as we sample recipes, discuss the outcomes and eventually, hopefully, land upon the best of the best in our combined efforts.

At this point we are sifting through the recipes we’ve accumulated over the years. The best recipes from our grandmothers, our mothers, our friends, and of course, our own. Our goal is to only include the recipes we know from experience are the best. Ranging from simple, everyday food to extravagant, special occassion food.

We hope you’ll enjoy the journey with us. We hope you’ll love the recipes as much as we do. And we hope, in the end, you’ll want to buy our cookbook!

Let’s get started!

XOXO

Shannon