What's for dinner? 2020

patricia19 · May 30, 2022, 03:42:16 PM

Homemade Ranch Dressing

July 26, 2021 By Sam Merritt

A simple recipe to make your own homemade ranch dressing! So easy and made with just a few basic ingredients that you probably already have on hand!

Prep Time: 5 minutes Chilling Time: 2 hours Servings: 16 servings (2 Tablespoons per serving, recipe makes 2 cups of dressing)

Ingredients

1 cup mayo (236g)
⅓ cup sour cream (80g)
½ cup buttermilk (118ml)
1 Tablespoon olive oil
1 Tablespoon white vinegar or lemon juice
1 teaspoon dried parsley
1 teaspoon granulated sugar optional
½ teaspoon garlic powder
¼ teaspoon table salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder

Recommended Equipment

Mixing bowls

Whisk

Instructions

1. Combine all ingredients in a medium-sized bowl and whisk until thoroughly combined
2. Cover and refrigerate for at least 1-2 hours (to give the flavors time to develop) before serving.

Notes
Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing.

patricia19 · May 31, 2022, 02:02:33 PM

Best Brownies From Scratch

Here's what you need for the BEST brownies:

1. Only one bowl! For the easiest clean-up ever.
2. Chocolate AND cocoa powder. Using both guarantees an intense chocolate flavor.
3. Two types of sugar. My secret for moist, chewy brownies.
4. Chill your batter. Just a few minutes gives you the perfect crinkly tops!
5. Slightly under-bake them. Because they'll continue cooking as they cool.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 16 brownies Author: Sam Merritt

Ingredients
12 Tablespoons unsalted butter cut into Tablespoon-sized pieces (170g)
½ cup semisweet chocolate chips (100g) or you may use a 4 oz semisweet baking bar, chopped
½ cup natural cocoa powder (unsweetened) (50g)
½ teaspoon instant coffee grounds optional
¾ cup sugar (150g)
¾ cup light brown sugar firmly packed (150g)
2 large eggs + 1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour (125g)
¾ cup semisweet chocolate chips (150g)

Instructions
Preheat oven to 350F and line a 9x9 baking pan¹ with parchment paper²

Combine butter and ½ cup (100g) semisweet chocolate chips in a large, microwave-safe bowl.

Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.

Add cocoa powder and instant coffee (if using), stir well.

Add sugars, stir until completely combined.

Add eggs, one at a time. After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).

Stir in vanilla extract.

Sprinkle salt over batter and stir.

Add flour, stir until completely combined. You cannot overmix this batter, make sure it is mixed very well.
Stir in chocolate chips.

Spread into prepared 9x9 or 13x9 pan.

Optional, for crackle-topped brownies: Place pan with batter in refrigerator for 15-30 minutes to chill (you can skip this step if you don't have the patience to wait).

Remove from refrigerator and bake on 350F (177C) for 30-35 minutes or until a toothpick inserted in center comes out slightly fudgy, but not wet with batter.

Allow to cool before cutting and serving.

Notes

¹This recipe can also be made in a 13x9 pan, it will need to bake for about 16-18 minutes in a 13x9. I used a metal baking pan for this recipe, if you opt to use a glass dish keep in mind that the brownies may need to bake for longer.

²Alternatively you may grease and flour your pan -- the parchment paper is a little wiggly when you're trying to spread your batter into it, but I prefer it for ease of cleanup.

Can I Add Nuts to this Brownie Recipe?

You may add chopped nuts to this recipe if you would like. Stir up to ¾ cup of nuts in at the end with the chocolate chips (you may leave out the chocolate chips if you prefer). Pecans and/or walnuts make great additions!

Tomereader1 · June 30, 2022, 03:56:51 PM

See my post in Soda Shoppe about amazon's pre-Prime Day sale with the canning lids.

Amy · July 06, 2022, 02:04:49 PM

Zucchini Parmesan with Homemade Tomato Sauce

Ingredients
4 cups Homemade Tomato Sauce
1-2 lbs zucchini use long ones if available.
Olive oil
Salt and pepper
Crushed red pepper flakes
1 cup grated Parmesan Cheese

Instructions
Preheat oven to 450 ℉.
Slice Zucchini into ¼ inch strips and then place in a colander or in a clean sink and sprinkle generously with kosher salt. Allow the zucchini to drain for at least 30 minutes. Next, rinse off zucchini briefly then pat dry with paper towels.
Place zucchini on a baking sheet that has been lined parchment paper and then brush each strip with olive oil, season with salt and pepper. Sprinkle a pinch of crushed red pepper flakes over each strip. Place in hot oven and then roast until fork tender and lightly browned, abut 10 to 15 minutes. Remove from oven and reduce heat to 400℉
Using a rectangular lasagna-style pan or deep casserole baking dish, evenly distribute about 1 cup of tomato sauce in bottom of pan.
Place one layer of zucchini strips in pan and then top with a cup of tomato sauce and sprinkle with Parmesan cheese.
Repeat this process for a total of three layers and then bake for 30 to 45 minutes until brown and bubbly on top.
Remove from oven and then garnish with optional fresh basil and additional Parmesan cheese. Allow to set 5 to 10 minutes before serving.

patricia19 · July 12, 2022, 01:47:37 PM

This is a classic, tasty, and oh-so-easy macaroni salad recipe! Made with classic ingredient staples including celery, red pepper, and onion and dressed up in a simple creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!

Macaroni salad is a party/potluck/cookout staple, no get-together is complete without a giant chilled bowl, and today I'll show you how I make my favorite recipe and the perfectly creamy, slightly sweet dressing that goes along with it.

How to make the BEST Macaroni Salad! This recipe can easily be doubled to serve a crowd.

Prep Time: 15 minutes Cook Time: 7 minutes Chilling Time: 1 hour total Time: 1 hour 22 minutes Servings: 6 cups Author: Sam Merritt

Ingredients
8 oz macaroni noodles (227g)
½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me (80g)
¾ cup finely diced red bell pepper about ½ pepper (100g)
⅓ cup thinly sliced celery about 1-2 stalks (55g)
⅓ cup finely diced red onion (45g)
2 large hard-boiled eggs, finely diced

Macaroni Salad Dressing
¾ cup mayonnaise I use olive oil mayo (175g)
¼ cup sour cream (70g)
2 Tablespoons sweet pickle juice
1 Tablespoon red wine vinegar*
1 Tablespoon granulated sugar
2 teaspoons dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon crushed red pepper optional

Instructions
Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.

In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.

For the dressing
To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.

Pour dressing over your macaroni salad ingredients and toss until well-combined.
For best flavor, cover the bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!

Notes
*If you don't have red wine vinegar on hand, white wine or apple cider vinegar would also work well.

patricia19 · July 12, 2022, 02:01:46 PM

This Ambrosia Salad recipe is a classic old-fashioned favorite. While many versions use artificially-flavored store-bought whipped cream, today we're improving upon the flavor by making our own homemade whipped cream and tweaking this recipe to dessert salad perfection!

Best Ambrosia Salad Recipe
An easy homemade Ambrosia Salad Recipe! Sweet and so simple, no Cool Whip required!

Prep Time: 15 minutes Chilling Time: 1 hour Total Time: 1 hour 15 minutes Servings: 10 Author: Sam Merritt

Ingredients

¾ cup heavy cream (180ml)
¼ cup powdered sugar (35g)
½ teaspoon vanilla extract
½ cup sour cream (120g)
11 oz can mandarin oranges well drained (312g)
10 oz ¾ cup maraschino cherries without stems
1 8 oz can pineapple tidbits well-drained
1 ½ cups sweetened shredded coconut (120g)
4 cups mini marshmallows¹ (200g)

Instructions

Combine heavy cream, powdered sugar, and vanilla extract in a large bowl. Use an electric mixer to beat until mixture is thick, billowy, and the consistency of Cool Whip.
Stir in sour cream.

In a separate bowl, stir together oranges, cherries, pineapple, coconut, and mini marshmallows.
Add whipped cream/sour cream mixture and stir until completely combined.

Cover bowl and chill in refrigerator for at least 1 hour before serving.

Notes

¹I like to use the rainbow/fruit flavored mini marshmallows for more of a tropical flavor, but classic white mini marshmallows work just as well!

Nuts?
Some people like to add nuts to their ambrosia salad. ¾ cup of coarsely chopped nuts such as pecans or walnuts would make a great addition.

Storing Ambrosia Salad
I recommend making Ambrosia Salad 1-24 hours before you intend to serve, for best flavor and texture. However, Ambrosia Salad will keep in the refrigerator for up to 3 days (make sure to store in an airtight container). I do not recommend freezing.

patricia19 · July 12, 2022, 02:14:48 PM

A sweet summer corn salad that can be made with fresh or frozen corn. This sweet side dish is easy to make and irresistibly delicious.

Summer Corn Chowder
Corn Salad

A sweet summer corn salad that can be made with fresh or frozen corn. Today's simple corn salad recipe is made with sweet kernels of fresh corn (and tips on substituting frozen if you're really feeling lazy... we've all been there!) and other garden-fresh veggies including juicy cherry tomatoes, ripe avocado, red onion, cilantro, and a hint of jalapeno for a subtle kick.

How Do I Cook the Corn?
Preparing fresh corn for this recipe only takes a few seconds. You'll remove the husks from the corn and drop each cob (gently, nobody wants to be scalded with a splash of scalding water) into a pot of boiling water. Cook the corn briefly, for just 3 minutes, before removing (I use tongs) to a bowl or strainer and running cold water over the corn to stop it from cooking/over-cooking.

Then, cut the corn off the cob, cutting as close to the cob as possible (you can use the bundt-pan method to keep corn kernels from flying everywhere!).

Can I use Frozen Corn?
I like to use fresh corn to make this corn salad, but frozen would also work (just make sure you grab a sweet variety). This recipe requires 4-5 cups of frozen corn, I usually use a blend of sweet yellow corn and super sweet white corn if using frozen.

After you've combined your corn and the rest of your chopped veggies, the next thing you'll need is a simple olive oil & vinegar based dressing.

I used red wine vinegar for this recipe, but if you only have white wine on hand you can substitute that instead, and while I haven't tried this recipe with other varieties, I have a feeling most kinds of vinegar would work just as well.

Serving & Preparing in Advance
Corn salad can be served immediately after mixing all of your ingredients/dressing together, but, if you can, I recommend covering it and placing in the refrigerator for at least an hour to give the flavors the chance to really meld together.

This recipe can be made up to a day in advance of serving. I don't like to make it much before that because if your avocado is particularly ripe it can begin to turn brown if allowed to sit for too long (though the dressing does do a good job of helping to preserve the avocado).

Always make sure to give your ingredients a good stir before serving, as the dressing has a tendency to settle to the bottom of the bowl.

Prep Time: 15 minutes Cook Time: 3 minutes Total Time: 18 minutes Servings: 6 servings Author: Sam Merritt

Ingredients
4 ears corn on the cob or 4-5 cups frozen, thawed sweet corn (500g)
1 avocado diced
1 pint cherry tomatoes halved
¼ cup finely chopped onion (40g)
1 jalapeno seeds removed, finely diced
⅓ cup finely chopped cilantro (13g)

Dressing
⅓ cup extra virgin olive oil (80ml)
2 Tablespoons red wine vinegar
1 Tablespoon lime juice
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder

Instructions

If using fresh corn, remove husks and bring a large pot of water to a boil.
Carefully drop corn into the boiling water and cook for just 3 minutes. Remove from the water and immediately rinse in cold water.

Cut the corn from the cob (cutting as close as possible to the cob) and transfer the kernels to a large bowl (if using frozen corn, place this in your bowl now).

Add diced avocado, cherry tomatoes, onion, jalapeno, and cilantro, and stir to combine.

In a separate bowl, prepare the dressing by whisking together the olive oil, vinegar, lime juice, sugar, salt, pepper, and garlic.

Pour dressing evenly over corn salad ingredients and toss well to combine.

For best results, cover the corn salad and refrigerate for one hour before serving. Be sure to stir ingredients well again before serving.

Amy · July 19, 2022, 04:14:39 PM

Creamy Corn Pasta Salad
This cool and creamy Corn Pasta Salad is filled with tender pasta, crisp corn and juicy tomatoes in a light and creamy dressing. It's the perfect summer side dish!
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Side Dish Cuisine: American Servings: 10 people Calories: 251 kcal Author: Shawn
Ingredients
3 cups bowtie pasta, uncooked
4 cups frozen corn, thawed under cool running water
8 oz cherry tomatoes, halved
¼ cup purple onion, diced
For The Dressing
½ cup sour cream
½ cup mayo
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp crushed red pepper
¼ cup parsley, curly leaf, chopped
⅓ cup feta cheese, crumbled
Instructions
Cook bow tie pasta according to package instructions, drain and then run under cool water. Meanwhile defrost frozen corn under cool running water, remove any excess water.
Add pasta and corn to a large bowl. Add in tomatoes, onion and parsley.
In a separate bowl combine the sour cream, mayo, salt, pepper, garlic powder and red pepper. Whisk to combine. Pour over pasta and corn and toss to combine. Just before serving toss in feta cheese. Keep refrigerated until ready to enjoy.
Notes
Pasta salad can be prepared up to 3 days in advance. For best results, do not combine with dressing until just 24 hours prior to serving.
Nutrition
Calories: 251kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 257mg | Potassium: 322mg | Fiber: 3g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 1mg

patricia19 · July 19, 2022, 04:21:00 PM

Aaaah...dueling salads! May the best corn win!

Anyone willing to test both? Joanne?

Amy · July 19, 2022, 04:49:37 PM

Patricia,I love salads and not just in the summer. My son makes a mean potato salad. There is another salad, a pea salad that sounds good. Kyle likes a bean salad.

patricia19 · July 19, 2022, 05:19:02 PM

I'm also a big salad fan. Often I will throw this and that together, add a grain or lettuce and some seasonings and have that for one or two meals. I use leftover meat and vegetables and sometimes leftover sauces when I'm not into cooking a big meal.

Amy · July 24, 2022, 05:04:52 PM

I am told this freezes well. This is a Rock Recipe..

Moroccan Meatball Stew

♥

Moroccan Meatball Stew - this is a real feast for the senses; not only incredible flavour, but the heavenly scent of this cooking is worth the effort alone.

Preparation : 30
Cooking : 120
Total : 2 h 30
Yield : 8

Ingredients

For Meatballs:
1/2 cup bread crumbs
1/4 cup milk
2 lbs ground lamb, or beef
1 tsp dry oregano
1/4 tsp ground nutmeg
1 beaten egg
1/2 tsp salt
1/2 tsp black pepper
2 tbsp Worcestershire sauce
a little olive oil for frying the meatballs

For Braising Meatballs:
1 diced carrot
1 stalk diced celery
4 cloves chopped garlic
1 diced red onion
6 cups diced canned tomatoes
3/4 cup currents
1/2 cup raisins
3 bay leaves
1 tsp ground coriander
1 tsp ground cardamom
2 tsp ground cumin
1 tsp turmeric
4 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 small red chile minced or 1 tbsp chili paste
2 tbsp brown sugar
salt and pepper to season
2 cups cooked or canned chickpeas, rinsed
1 cup olives, optional

Recipe

Soak the bread crumbs in the milk for 10 minutes.

Add the ground lamb (or beef), the oregano, nutmeg, beaten egg, salt, pepper and Worcestershire sauce.

Mix well and form into 1 1/2 inch balls. Fry the meatballs in in a olive oil to brown on all sides. Remove meatballs to a covered, oven safe pan.

To the frying pan add the diced carrot, celery, garlic and red onion. Saute together until the onions soften, then add this mixture to the pan with the meatballs along with all the remaining ingredients EXCEPT the chickpeas and olives.

Place in a 350 degree oven, covered for about and hour, then add the chickpeas. Return to the oven for an additional hour at 325 degrees F. In the last 10 minutes of cooking time you can add the olives if you are using them.

Serve over couscous, rice or potatoes.

Nutrition

calories : 585 calories
carbohydrate : 51 grams carbohydrates
cholesterol : 104 milligrams cholesterol
fiber : 9 grams fiber
protein : 27 grams protein
saturatedFat : 13 grams saturated fat
servingSize : 8 servings
sodium : 853 grams sodium
sugar : 12 grams sugar

patricia19 · July 26, 2022, 02:08:35 PM

Easy Cinnamon Rolls

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 11 rolls Author: Sam Merrit

These no yeast cinnamon rolls are the easiest homemade cinnamon rolls you'll ever make. With no dough-punching & no waiting for the dough to rise, the hardest thing about these cinnamon rolls is waiting for them to come out of the oven!

Ingredients

Rolls
2 cups all-purpose flour (240g)
3 Tablespoons sugar (38g)
1 Tablespoon baking powder
1 teaspoon salt
5 Tablespoons cold unsalted butter, + additional 2 Tbsp butter for baking
¾ cup milk (178ml)

Filling
⅔ cup brown sugar (133g)
3 Tablespoons white sugar (38g)
2 teaspoons cinnamon
4 Tbsp butter melted
½ teaspoon vanilla extract

Icing*
3 oz cream cheese softened (85g)
3 Tablespoon butter softened
1 teaspoon vanilla
1 ½ cups powdered sugar (190g)
1 Tablespoon milk (15ml)

Instructions

Preheat oven to 375F

Combine flour, sugar, baking powder and salt and mix.

Using a pastry cutter (or fork and knife if lacking) cut 5 Tablespoons of butter into dry mix

Add milk and mix until all ingredients are combined.

Dump dough onto a very well floured surface and roll until it forms a cohesive ball. Continue to flour the surface you are working with as needed.

Generously sprinkle flour on the top of the ball of dough and place a large piece of wax paper on top. (If dough is too sticky, work in more flour until it is manageable)

Use a rolling pin to roll dough out to roughly a 10x12" rectangle.

Remove the wax paper and make your filling by combining brown sugar, sugar, and cinnamon and then stirring in butter and vanilla. This will be very much like a paste.

Spread the filling over the rectangle of dough, leaving about ¼" of space as a perimeter around the filling.
Carefully roll dough starting with one of the 12" ends and rolling tightly. Press the edge of the roll into the dough so that it sticks.

Cut the log, spacing your cuts about 1" apart. If the log is not holding its shape well, transfer it to your freezer for about 10 minutes and then try to cut again (it should hold it's shape this way so you will have mostly round cinnamon rolls)

Place the reserved 2 Tbsp of butter into a 9" pie pan and set it in your preheating oven for a few minutes until the butter has melted. Remove from oven.
Place your cinnamon rolls in baking dish, they do not need to be touching, they will spread to fill their surrounding area.

Bake on 375F for 28-30 minutes (beginning to lightly brown around edges). Prepare your icing while the rolls are baking.

With mixer, combine cream cheese and butter and vanilla.

Gradually add sugar, scraping down the sides of the bowl as needed.
Add milk, stirring until combined.

When cinnamon rolls are finished, remove from oven and allow to cool for 5 minutes before spreading icing over rolls.

These cinnamon rolls are nice and soft. Keep in mind that the warmer they are, the harder it will be to separate one from the other. But if you go in for one cinnamon roll and end up with one and a half, it's really not the worst thing that could happen, right?

Notes

*This recipe makes a lot of frosting! If you don't like much frosting on your cinnamon rolls, feel free to cut it in half.

patricia19 · July 29, 2022, 02:13:19 PM

Lemon Blueberry Cake

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 12 servings Author: Sam Merritt

Ingredients

3 cups all-purpose flour (375g)
1 ½ cups granulated sugar (300g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup unsalted butter softened and cut into 8 pieces (113g)
½ cup canola or vegetable oil (120ml)
¾ cup buttermilk (180ml)
2 Tablespoons lemon zest *zest lemons before squeezing
¼ cup lemon juice fresh-squeezed preferred (60ml)
4 large eggs at room temperature preferred
½ teaspoon vanilla extract
2 ½ cups blueberries (see note) (12 oz/340g)
1 batch lemon frosting or preferred frosting

Recommended Equipment
8" round cake pans
Mixing bowls
Electric mixer

Instructions

Preheat oven to 350F and line three 8" round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.

Whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt in a large bowl.

Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.

While mixing on low speed, slowly drizzle in oil.

In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.

With the mixer on low speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.

Use a spatula to stir in blueberries.

Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans fit in the oven, keep an eye on them as most ovens do not cook evenly, and some pans may be done sooner than others).

Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting them onto a cooling rack to cool completely before decorating.

Once completely cooled, decorate the cake using lemon (or preferred frosting).

Notes

Blueberries

I prefer to use fresh blueberries, but in a pinch, frozen blueberries will work instead. You do not need to thaw before using. Note that if you opt to use "wild" blueberries, they may streak your batter purple.

Storing

Store tightly covered at room temperature for up to 24 hours or in an airtight container in the refrigerator for up to 5 days (note that the refrigerator does tend to dry out cakes the longer they are in there).

patricia19 · August 02, 2022, 01:52:40 PM

Easy homemade whipped cream

A quick and easy homemade whipped cream recipe! Just three ingredients and 5 minutes to make. Tastes so much better than store-bought and is perfect for topping off your favorite pies, cakes, or other desserts!

Prep Time: 5 minutes Servings: 12 servings (¼ cup per serving, the recipe makes 3 cups total) Author: Sam Merritt

Ingredients
1 ½ cups heavy cream¹ cold (355ml)
½ cup powdered sugar (60g)
1 teaspoon vanilla extract (5ml)

Recommended Equipment
Mixing bowls
Electric mixer

Instructions
Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.

Once the bowl has chilled, remove it from the freezer and add heavy cream, powdered sugar, and vanilla extract.

Using an electric mixer², beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until the cream has reached a thick, billowy consistency (think the thickness of Cool Whip).

Keep unused whipped cream refrigerated in an airtight container.

Notes
Heavy Cream
¹I recommend using "heavy cream" or "heavy whipping cream" rather than "whipping cream". Heavy cream holds its shape better after whipping, but whipping cream will work in a pinch. Double cream will also work; some people have reported success using full-fat coconut milk.

Mixer
²I definitely recommend using an electric mixer for this. Whisking cream to stiff peaks by hand can be done with a whisk and some tenacity, but it takes forever and is not fun. If you're using a KitchenAid or stand mixer, use the whisk attachment for best results.

Making in Advance
I have made this whipped cream up to 3 days in advance and had it keep beautifully in an airtight container in the refrigerator. However, because all baking environments differ I generally recommend you make it the same day you intend to use it.

patricia19 · August 05, 2022, 12:34:01 PM

Peach Cake August 26, 2021 By Sam Merritt

Simple, rustic, and a little unexpected, my Maryland Peach Cake recipe features one of summer's best fruits surrounded by a yeasty crust. The fresh flavor of the peaches contrasts beautifully with the sweet dough, and it all comes together with a delicate vanilla glaze.

Prep Time: 30 minutesCook Time: 20 minutes Rising Time: 1 hour 30 minutes Servings: 24 servings

Ingredients
1 cup milk I use whole milk but any type of milk will work (236ml)
2 ¼ teaspoons active dry yeast see note 1 if you would like to use instant yeast
3 Tablespoons granulated sugar
2 Tablespoons light brown sugar firmly packed
1 teaspoon table salt
1 large egg room temperature preferred
4 Tablespoons unsalted butter melted
3 ¼ cups all-purpose flour (406g)
1 ¾ lbs peaches² this is typically 4 peaches for me. Weigh before slicing. (800g)

Egg wash (optional, but encourages a beautiful browning on the edge of the cake)
1 large egg
1 teaspoon water
2 Tablespoons Coarse granulated sugar for sprinkling optional

Glaze
½ cup powdered sugar (65g)
1 Tablespoon milk
¼ teaspoon vanilla extract

Recommended Equipment
10×15" jelly roll pan (25x38cm)
Thermometer (for checking temperature of liquid for yeast)
Mixing bowls
Pastry brush

Instructions

Heat milk (either in a microwave-safe dish or in a small saucepan) until it is between 115-120F (46-48C).
Always stir before checking the temperature.

Pour milk into a large mixing bowl and then sprinkle yeast over top. Take a large pinch of sugar (about 1 teaspoon) and sprinkle that in as well to help the yeast grow quickly. Let sit for 5-10 minutes or until yeast has bloomed/is foamy (if it does not become foamy you will need to start over).

Once yeast is foamy, add sugars, salt, egg, and melted butter and stir until well-combined

Gradually add flour until dough is completely combined. Kneading is not required, just mix until you have dough that is well-combined.

Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap or a clean towel. Place in a warm, draft-free place and allow to rise until doubled in size (typically 1-2 hours for me).

Once dough has risen, lightly grease a jelly roll pan (I lightly grease with a bit of butter). Turn dough out into pan and use a spatula to spread the dough over the pan, pushing the dough up the sides of the pan to form a ridge that's about ½"- 1" (1.25-2.5cm) thick. If you need to use your fingers to manipulate the dough, it will help to lightly dust them with flour first.

Cover dough and let rise for 20-30 minutes or until increased in size by approximately 50%. Meanwhile, preheat oven to 375F (190C) and slice your peaches, if you haven't already and prepare your egg wash by whisking together egg and 1 teaspoon water.

Assembly

Once dough has risen again, layer your peaches evenly onto the cake within the ridge, slightly overlapping them and gently pressing them into the dough. You should be able to fit 3 long rows of peach slices.
Use a pastry brush to lightly but thoroughly brush the ridge of the cake with egg wash and sprinkle the ridge with granulated sugar, if desired.

Transfer to 375F (190C) oven and bake for 17-20 minutes. If you used the egg wash, your edges will be a beautiful golden brown.

Glaze

While cake is still warm, prepare glaze by whisking together powdered sugar, milk, and vanilla extract. If your glaze is too thick, add another splash of milk, and if it's too thin add a bit more sugar. The glaze should fall in a ribbon from your whisk when the whisk is lifted out of the bowl.

Drizzle glaze over warm cake.

Serve warm or allow to cool before slicing. Enjoy!

Notes

¹Substituting instant yeast:
You can substitute instant yeast, though I prefer the results when making with active dry. To make with instant yeast, stir together yeast, sugars, salt, and about half of the flour. Add warm milk and stir well. Stir in egg and butter and then gradually stir in remaining flour until dough is completely combined.

Proceed with the recipe as written (from step 5). Dough may not take as long to rise this way.

²Peaches:
Fresh peaches are best. The riper they are the more flavorful your cake will be, but if they're too soft they'll be difficult to slice. Frozen peaches may be used but often don't have the best flavor. I recommend thawing and patting dry before using. I do not peel my peaches and prefer the look of the cake with the peel intact, but feel free to peel yours before slicing if you prefer.

³Storing:
Cover peach cake and store in the refrigerator for up to 3 days. If left out of the refrigerator, it is prone to becoming moldy quickly, and when stored longer than 3 days it can become soggy. This cake can be frozen.

patricia19 · August 09, 2022, 02:04:43 PM

Millionaire's Shortbread is impressive AND easy–perfect for serving to guests!

With a buttery shortbread base, chewy caramel center, and soft chocolate top, this is a dessert any dinner guest will love.

Here's why you'll love this recipe:

No candy thermometer. I told you it was easy!
Serves a crowd. Over two dozen servings.
Perfected for easy cuts. Everyone will be so impressed!
Simple. Just three layers.

Prep Time: 1 hour Cook Time: 20 minutes Total Time: 1 hour 20 minutes Servings: 28 pieces Author: Sam Merritt

Ingredients

Shortbread Crust
1 cup unsalted butter, softened (226g)
⅓ cup sugar (70g)
⅓ cup light brown sugar, packed (70g)
1 large egg yolk
¾ teaspoon vanilla extract
½ teaspoon salt
2 ¼ cups all-purpose flour (260g)

Caramel
2 14-oz cans sweetened condensed milk (792g)
14 Tablespoons butter cut into Tablespoon-sized pieces (198g)
1 cup light brown sugar packed (200g)
⅓ cup light corn syrup (80ml)
1 teaspoon vanilla extract
¼ teaspoon salt

Chocolate Ganache
2 cups semisweet chocolate chips (340g)
½ cup heavy cream (120ml)
½ teaspoon vanilla extract (5ml)
sea salt for sprinkling

Instructions

Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.

Using an electric mixer, beat butter until well creamed.

Add sugars and beat until light and fluffy, about 30 seconds.

Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.

Add flour, gradually (about ½ cup at a time), pausing to scrape down sides of bowl.

Halfway through the addition of the flour, sprinkle in the salt with the beater still running.

Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.

Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan. To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).

Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.

Allow to cool while you prepare your caramel topping.

Caramel

Combine condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium heat.

Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don't need to increase the heat).

Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly.

Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir).

Remove from heat and immediately stir in the vanilla extract and salt.

Pour evenly over prepared shortbread, use a knife to spread evenly if needed.

Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.

Chocolate Topping

Combine chocolate chips and heavy cream in a small saucepan over medium heat.

Stir frequently until chocolate is melted and mixture is smooth.

Remove from heat and stir in vanilla extract.

Allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer. Wait several minutes and then sprinkle with sea salt.

Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.

patricia19 · August 10, 2022, 01:07:33 PM

The Best Chicken Salad Recipe Ever

This 20-minute chicken salad recipe is creamy, flavorful, and packed full of healthy veggies and protein-rich meat. To make our easy chicken salad recipe, we lightened up the typical mayonnaise base by adding 1/2 cup of low-fat, plain Greek yogurt, but you can use one full cup of mayonnaise if you'd like.

Use store-bought Rotisserie chicken to save even more time on busy evenings. Serve with crunchy, buttery crackers or on whole grain bread with lettuce and tomato. (If you use store-bought Rotisserie chicken, be sure to reheat it to a safe internal temperature of 165F for at least 30 seconds before using it, as you don't know how long it was under a store's heat lamp.)

By Emma Crist

Prep: 20 mins Total: 20 mins Yield: Makes 6-8 servings

Ingredients

½ cup mayonnaise

½ cup plain fat-free Greek yogurt

One tablespoon of Dijon mustard

One tablespoon of fresh lemon juice

4 cups chopped cooked chicken (about five chicken breasts)

½ cup chopped green onions

1 cup diced celery (about three celery stalks)

1 cup halved red seedless grapes

One tablespoon of chopped fresh dill.

One tablespoon chopped fresh flat-leaf parsley.

One teaspoon of Kosher salt

One teaspoon of freshly ground black pepper.

½ cup roughly chopped almonds, toasted

Directions

Step 1
Mix the mayonnaise, yogurt, mustard, and lemon juice in a large bowl. Stir in the remaining ingredients until well blended. Serve with crunchy, buttery crackers or on whole grain bread with lettuce and tomato.

patricia19 · August 13, 2022, 12:22:22 PM

It's too easy to make your own everything bagel spice mix
This crunchy, salty, and seedy spice mix is too good for just bagels.

Of course, this mix was made for avocado toast and exquisite eggs. I also love to generously coat chicken or pork tenderloin with this stuff before it goes in the oven. And stirred into plain yogurt with chopped tomatoes, it makes for a luxurious breakfast that's almost better than bagels themselves.

Everything Bagel Spice Mix

Yields 20 - 30 servings Prep Time 5 minutes

Ingredients

1 1/2 tablespoons poppy seeds
1 1/2 tablespoons white sesame seeds
1 1/2 tablespoons black sesame seeds (or just double the amount of white sesame seeds)
1 tablespoon dried minced onion
1 tablespoon dried minced garlic
1 tablespoon caraway seeds
1 tablespoon flaky salt (or 1/2 tablespoon of fine sea salt)

Directions

Mix all the ingredients in a small lidded bowl or jar and combine thoroughly. Store sealed. Your bagel mix will keep for about 3 months in a cupboard or six months in the fridge.

Amy · August 13, 2022, 01:02:33 PM

Peach Cobbler

This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it's made with fresh or canned peaches so you can enjoy it all year round!

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course: DessertCuisine: American Servings: 9 Calories: 386kcal Author: Lauren Allen

Ingredients

5 peaches , peeled, cored and sliced (about 4 cups)
3/4 cup granulated sugar
1/4 teaspoon salt
For the batter:
6 Tablespoons butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
ground cinnamon
Instructions
Add the sliced peaches, sugar and salt to a saucepan and stir to combine.

*(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
Notes
To substitute canned peaches, use 1 quart jar, undrained.

Nutrition
Calories: 386kcal | Carbohydrates: 66g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 211mg | Potassium: 496mg | Fiber: 2g | Sugar: 48g | Vitamin A: 915IU | Vitamin C: 10.4mg | Calcium: 108mg | Iron: 1.5mg

patricia19 · August 13, 2022, 02:21:15 PM

Sounds so good, Amy! Although I use mainly frozen fruit if I cannot get fresh in-season. Canned fruit and vegetables in the main have too many preservatives and chemicals, plus an aftertaste. For example, a friend loved those dried potato flakes you add to boiling water. She emptied the boxes into a canister. I asked her to open the canister and take a good sniff. She did and said she almost passed out from the heavy chemical smell. Now she uses only the ones she grows and cans.

JaneS · August 15, 2022, 07:20:11 AM

"JIM'S EGG THINGYS"

INGREDIENTS...
Bag of frozen hash brown potatoes
bag of grated cheese (or grate your own, the flavor is your choice)
3 cooked sausage patties cut into small chunks
5 or so strips of cooked bacon broken into small pieces
6 eggs

DIRECTIONS
-Overload the cupcake tins with mash browns mixed with cheese (they should be heaped up high)
-Bake at 400º for 20 minutes.
-Remove from oven and press down in center so they go up the sides of the tins.

-Reduced heat of oven the 350º
*press down with spoon (small gravy ladle works well) to make a space for the eggs and meat
*add chopped up sausages or bacon in each space
-Break an egg in the center of each of the potato cups and add more grated cheese on the top.
-Bake for 15 to 20 minutes more at 350º

Eat hot or cool and refrigerate or freeze for later!

The cupcake tins that you use are the big ones that have 6 in them. We found them the cheapest at Target but lots of places have them! Any questions, just ask! If I don't know the answer, I'll ask Jim![/u]

Amy · August 15, 2022, 07:37:01 AM

Sounds delicious Jane, do you put the sausage and bacon in with the hash browns?

Amy · August 15, 2022, 01:00:12 PM

Jane, just sent this on to Bri to make up for David..great meal anytime of the day.

Amy · August 16, 2022, 01:43:42 PM

Make Ahead Ribs. Braised then grilled!

By: Author Barry C. Parsons

prep time: 5 MINUTES
cook time: 2 HOURS 50 MINUTES
total time: 2 HOURS 55 MINUTES

Make Ahead Ribs - braised then grilled! Learn how to slow braise the ribs in the oven the day before then grill and glaze them to sticky perfection the next day.

Ingredients

2 large racks of St. Louis style side ribs, or back ribs if you prefer.
Smokin' Summer Spice Dry Rub or other dry rub.
3/4 cup of your favourite BBQ Sauce
3/4 cup of the reserved pork stock from braising the ribs.
Instructions
Cut the racks of ribs in half. Remove the silver skin from the back sides of the ribs if you prefer. (I remove it by loosening it with the handle of a spoon then tearing it off on long strips.)
Season lightly with salt and completely cover the ribs with a dusting of your favourite dry rub. Try my recipe for Smokin' Summer Spice Dry Rub.
Wrap each half rack of ribs in aluminum foil, rolling and pressing the edges together to get a good seal. Now add a second layer of sealed aluminum foil to each one of the half racks as well. Place the wrapped pork ribs on a balking sheet
Preheat oven to 275 degrees F and cook the ribs undisturbed for 2 hours and 30 minutes. (1 hour and 30 minutes for back ribs)
Carefully tear open a corner of each of the foil packets and drain the liquid off of the ribs into a small bowl or large measuring cup. Let the juices cool completely in the fridge so that the fat is easily removed from the top and discarded.
Chill the ribs for several hours or overnight. The precooking can be done up to 2 days in advance.
Preheat the grill to low heat and gently begin to reheat the ribs, turning often.
Mix the BBQ Sauce and pork stock together and begin to brush the ribs with the
mixture as you turn and reheat the ribs,
Take your time with this. I usually take 20 - 25 minutes to get them completely heated through and fall off the bone tender. It's worth the time!

Nutrition Information
Yield
4
Serving Size
1 serving
Amount Per Serving
Calories
505
Total Fat
30g
Saturated Fat
10g
Unsaturated Fat
0g
Cholesterol
123mg
Sodium
707mg
Carbohydrates
24g
Fiber
1g
Sugar
18g
Protein
35g

patricia19 · August 16, 2022, 02:35:54 PM

The Best Chili Recipe

This is the BEST Chili Recipe! Made with bacon (and the option to omit if necessary) and ground beef and simmered on the stove for just 30 minutes, this is my family's go-to cold weather comfort food. It's even better when paired with a side of buttermilk cornbread!

Prep Time 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6 servings (this recipe makes 10 cups total, so one serving is approx 1 ⅔ cup) Author: Sam Merritt

Ingredients
5 strips uncooked bacon chopped¹
1 large yellow onion diced (about 1 cup)
1 red pepper diced
3 cloves garlic minced (about 1 Tablespoon)
1 lb ground beef (455g) (I use 90% but any will work)
1 Tablespoon brown sugar
1 Tablespoon chili powder²
1 Tablespoon ancho chili powder²
1 ½ teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
¾ teaspoons ground black pepper
½ teaspoon salt
⅛ teaspoon cayenne pepper³
1 ¼ cup beef broth (295ml)
15 oz can dark red kidney beans lightly rinsed and drained (425g)
15 oz can black beans lightly rinsed and drained (425)
14.5 oz can diced fire roasted tomatoes undrained (411g)
7- oz can fire roasted green chilis (198g)
¼ cup tomato paste (66g)
1 Tablespoon Worcestershire sauce

Preferred toppings, particularly sour cream, shredded cheddar cheese, and corn chips

Instructions
Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.

Add onion and pepper and cook until softened, about 3-5 minutes.

Add garlic and cook until fragrant (about 30 seconds).

Add beef, breaking apart with a spatula as you cook.

Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.

Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.

Bring to a boil and cook 1-2 minutes, stirring frequently.

Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.

Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

Notes
¹For best flavor, DO NOT OMIT THE BACON. However, as someone who spent 23 years not eating bacon I wanted to include tips for those of you who might have the same restrictions. if you wish to make this recipe without bacon you *can* do so by skipping the first step, heating 1 ½ Tablespoons of oil over medium heat, and then beginning from step 2. On the other hand, if you want additional bacon for garnishing, cook it now and reserve.

²You can substitute one chili powder for the other and use just traditional chili powder or just ancho chili powder, but I personally like the blend of the two.

³This gives the chili a mild spice, if you like more heat increase to ¼ teaspoon for a moderate spice. Add additional cayenne pepper at your own risk!

Amy · August 16, 2022, 03:33:35 PM

Patricia, omit bacon........NEVER!!! Sending this on. Thank you!

patricia19 · August 16, 2022, 04:15:57 PM

patricia19 · August 18, 2022, 03:37:29 PM

Contest-Winning Old-Fashioned Potato Salad

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple. I use them up in this delicious old-fashioned potato salad recipe. —Nancy Grove-Nichols, Dillsburg, Pennsylvania

Total Time
Prep: 15 min. + chilling Cook: 20 min.

Makes
8 servings

Ingredients
4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook until tender, 20-25 minutes; drain. Place in a large bowl; add eggs, celery and onions.

In a small bowl, combine the remaining ingredients; stir into potato mixture. Cover and refrigerate at least 1 hour before serving. If desired, garnish with additional green onions and black pepper.

Old-Fashioned Potato Salad Tips

How can you make old-fashioned potato salad your own?
While hard-boiled eggs, celery and green onions are a classic combination in this old-fashioned potato salad, make the recipe your own by adding other mix-ins. Diced red pepper, fresh herbs and crisp, cooked bacon are all delicious additions.

How long will potato salad last in the refrigerator?
Potato salad leftovers will stay fresh in the fridge for 3 or 4 days. We suggest making this recipe no more than a day in advance for the best texture.

patricia19 · August 18, 2022, 04:31:55 PM

Pecan Pudding Pie

https://eatmovemake.com/

If you love pecan pie, you're sure to love this ultra-creamy pecan pudding pie too! A delicious layer of chopped pecans rests atop a velvety soft filling and a pecan-dusted pie crust.

It's a lighter twist on a classic pecan pie and it's so easy to make!

Why You'll Love This Pecan Recipe

Rich pecan pie flavor – This pudding pie recipe has all the essence and flavor of a classic pecan pie but the sticky sweet taste is toned down with a creamier custard-like filling.

Great for summer – We love traditional pecan pie and pecan pie bars as much as the next person but this chilled version is refreshing and perfect during the spring and summer season.

Light and creamy – The whipped pudding filling is luxuriously soft and satisfying but sits light in the belly.

Simple to make – Ready for the oven in minutes!

Ingredients

Pecans – The recipe uses ground and chopped pecans so I like to start with pecan halves. I use my mini food chopper to finely grind some of them and I roughly chop the rest. (If you prefer, you can buy ready-made pecan meal to have on hand in your pantry.)

Pie crust – To save time, I use a frozen deep dish pie crust, but you could absolutely make your own homemade crust if you prefer.

Pudding mix – I use instant vanilla Jello for the perfect flavor complement.

Whipped topping – Optional for garnish, but who wouldn't want a billowy flourish of whipped cream on top?

Step-by-Step Directions

Step 1: Line pie crust with ground pecans (pecan meal), pressing into crust a bit.

Step 2: Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend.

Step 3: Add pecans.

Step 4: Pour into pie shell.

Step 5: Bake until top is firm, brown and just begins to crack, about 35–40 minutes. Cool completely before slicing.

Helpful Tips

Using ground pecans on the bottom crust is optional. The pie is delicious with and without it, but I like the extra flavor it brings.

To help prevent pie edges from burning, line the crust with aluminum foil or use a pie shield.

Once the pie has cooled completely, it should be stored in the refrigerator.

Delicious served with a garnish of whipped cream or scoop of vanilla ice cream.

Notes

Should I use light or dark corn syrup?

Use light corn syrup if you're looking for a mild, more delicate sweetness. Dark corn syrup contains molasses and will add a richer, robust flavor to the pie. I prefer using light corn syrup in this recipe.

How do you prevent the pie edges from burning?

Line the crust with aluminum foil or use a pie shield. Remove it during the last 15-20 minutes of baking.

Will the pecans rise to the top on their own?

You bet! They float in the unbaked liquid and will rise to the top while baking for a pretty top.

Does pecan pudding pie need to be refrigerated?

Once the pie has cooled completely, it should be stored in the refrigerator.

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