Pecan Pie Filling

2/3c           sugar

1/3c           butter (melted)

1c              rogers golden syrup or corn syrup

2tbsp         vanilla

1/2tsp        salt

3                eggs

1c              pecan halves (toasted)

1c              chocolate chips

In large bowl, beat sugar, butter, syrup, vanilla, salt and the eggs. Stir in the pecans and chocolate chips.

Pour into pastry-lined pie plate. 

Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking

Bake at 375 degrees for about 40 to 50 minutes. Let cool for at least half an hour before serving.

For a yummy twist:

-Replace half of the chocolate chips with toasted coconut.

-How about 1/2c of dried cherries and 1/2c of chocolate chips...YUMMY

-Use dried cranberries and coconut instead of chocolate chips.

-Replace all the chocolate chips with an extra cup of toasted pecans.

Pie Crust

(makes 1 single pie crust)

1c                 flour

1/4tsp           salt

1/3c              cold butter or shortening (cut into small cubes)

2 to 3tbs       cold water

In the mixing bowl for your mixer add the flour, salt and butter. Mix on medium until the butter pieces are the size of small peas. Sprinkle with cold water, 1tbs at a time, until all flour is moistened and pastry almost leaves side of bowl

(1 to 2 teaspoons more water can be added if necessary).

Now, shape the dough into a flattened round and wrap in plastic wrap. Let it chill in the fridge for about half an hour. This will make it less sticky and easier to work with.

Remove the dough from the fridge. Unwrap it and place it on a lightly floured surface. Roll pastry, using floured rolling pin, into a circle 2 inches larger than your upside-down pie plate.

Fold pastry into fourths and place in the pie plate. Unfold the dough and shift into place. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate and flute the edges.

Bake at 375 degrees for about 30minutes or follow the cooking time on your pie-filling recipe.

Option- For a softer more tender crust try using half butter and half vegetable shortening. It will be a little stickier to work with when you are rolling it out....but it's worth the effort!

Spanish Fritatta

4             small potatoes, scrubbed and cut into chunks

6             eggs

1             chorizo sausage (cut into bite sized pieces)

1/2          onion (peeled and diced)

salt and pepper to taste

1            bunch  parsley (chopped)

a few shavings of parmesan or asiago cheese

Turn your oven to broil. Make sure the oven rack is in the middle.

Put the potatoes into a pot of boiling salted water and simmer them until cooked, then and leave them to dry.

Beat the eggs in a large mixing bowl, season with salt and pepper.

Heat a large non-stick, ovenproof frying pan. Add the chorizo slices, onion and the potato chunks. After a couple of minutes, they should be golden and crisp.

Now immediately pour the beaten eggs into the pan, shift things around a bit so everything is evenly spread out. Cook for about 3 minutes until the eggs are slightly set.

Place the whole pan in the hot oven until it is puffed up, golden brown on top and just cooked through in the middle. It should only take about 4 minutes or so…keep a close eye on it by turning on your oven light and looking through the window. Remove from the oven (you may want an adult to help you)

Garnish with the chopped parsley and cheese.

Holiday Fun!

Leek and Potato Soup

8c               chicken broth
6                 potatoes peeled and cut into large pieces
2                 leeks thoroughly washed and sliced
1c               heavy cream (whipping cream)
salt and pepper to taste

Put the chicken stock, potatoes and leeks into a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15-20 minutes.

Turn off the stove. Now use an immersion blender to blend the soup until smooth. Now add the cream and simmer on low until the soup has thickened...usually about 20 minutes.