Tag Archive | pecan

The Harried Housewife at Boscov’s

Nov3
Pumpkin Pancakes

Pumpkin Pancakes

Join The Harried Housewife at Boscov’s Department Store at Sangertown Square Mall, 8555 Seneca Turnpike, New Hartford, NY 13413 on Saturday, November 5th from 9 to 4 to celebrate Boscov’s VIP Day!

Sample her seasonal recipe for Pumpkin Pancakes from The Harried Housewife’s RECIPE BOX and take advantage of Boscov’s biggest home sale of the season!

The day will be packed with fun, and will feature:

* Special Guests
* Great Food Samples
* Product Demonstrations

You also can register to win fantastic prizes!

Hope to see you there!

Mini Pecan Pies

Nov13

As seen on WKTV NEWSChannel 2 Friday, November 14, 2014

Mini Pecan Pies

Mini Pecan Pies

Pies are a highly anticipated finale of the Thanksgiving Day feast. And while pumpkin pie is certain to be on the menu, it’s always fun to sample other pies too.

By using two mini pie plates like these Anchor Hocking Mini Pie Plates instead of one conventional nine-inch pie plate, it’s easy to offer guests a sampling or two of their favorite pies. And if you’re going to someone’s house for dinner, you can leave a mini pie or two at home and bring the rest to share.

The pastry dough is easy to make and the pecan filling can be whipped up in a hurry. A dollop of whipped cream adds the final flourish.

Here are a couple more Thanksgiving pie recipes that make good use of mini pie plates. And here are some easy Thanksgiving recipes. Enjoy!

MINI PECAN PIES

Pastry for two 6-inch single-crust pies (see below)
3 eggs
1/2 cup sugar
1/2 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups coarsely chopped pecans or pecan halves
Freshly whipped cream (optional)
Prepare pastry for 2 6-inch pie crusts as directed. Preheat oven to 350 degrees. Line 2 6-inch pie plates with pastry crust. In a medium bowl, whisk together eggs, sugar, corn syrup, butter, and vanilla. Stir in pecans; divide into 2 crusts. Bake until filling is puffed, 35 to 40 minutes. Cool pies completely on a wire rack. Top each pie with a dollop of whipped cream, if desired. Makes 8 miniature servings.

PASTRY FOR TWO 6-INCH SINGLE-CRUST PIES

1 1/2 cups flour
1/4 teaspoon salt
1/2 cup cold vegetable shortening
5 to 6 tablespoons ice water
In a medium bowl, combine flour and salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon water over the flour mixture; toss with a fork. Push moistened flour mixture to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until all of the flour mixture is moist. Gather pastry into a ball. Divide into 2 portions; shape each portion into a disk. Cover each disk with plastic wrap; refrigerate 20 to 30 minutes.

Flour rolling surface and rolling pin lightly. Roll each pastry disk into circles about 8-inches in diameter. Trim to about 7 1/2 -inches. Carefully remove trimmed dough. Fold dough into quarters. Unfold and press into 2 6-inch pie plates. Transfer desired fillings into pie crusts, flute or crimp edges as desired. Bake as directed. Makes 2 miniature pies.

Thanks to Anchor Hocking for providing photography and bakeware

Pumpkin Pancakes

Oct15

As seen on WKTV NEWSChannel 2 Friday, October 17, 2014

Pumpkin Pancakes

Pumpkin Pancakes

Savor a taste of autumn with a plate of mouthwatering pumpkin pancakes. Slightly spiced and dripping with flavor, these pancakes are perfect for leisurely fall weekends with family and friends.

Decorate the table with whimsical fall items, serve pancakes on attractive yet practical plates like these from Oneida that go right into the dishwasher, and enjoy a brunch or breakfast filled with the yummy goodness of autumn.

When it comes to making the most of the fall season, a stack of pumpkin pancakes is a great way to start.

PUMPKIN PANCAKES

2 cups flour
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground ginger
2 1/4 cups milk
2 eggs
6 tablespoons (3/4 stick) butter, melted
1 cup 100% pure pumpkin
Vegetable oil, for griddle (optional)
Chopped pecans (optional)
Pure maple syrup
In a large bowl, combine flour, sugar, brown sugar, baking powder, baking soda, cinnamon, allspice, salt, and ginger. In a medium bowl, whisk together milk, eggs, butter, and pumpkin. Add to flour mixture; whisk just until combined.

Heat griddle to 375 degrees or set a heavy skillet over medium heat. Lightly brush griddle or skillet with vegetable oil, if necessary. Working in batches, ladle 1/4 cup batter onto griddle. Cook pancakes until tops are covered with bubbles and edges are slightly dry, 1 to 2 minutes. Turn pancakes over; cook until bottoms are golden brown, 1 to 2 minutes. Garnish with pecans, if desired. Serve with maple syrup. Makes 8 servings.

Thanks to Oneida for providing dinnerware

Here are more pumpkin favorites:

This slideshow requires JavaScript.

Harried Housewife Recipe Box – Applesauce Pecan Muffins

Oct4

Hi! Here is a link to today’s recipe from The Harried Housewife’s RECIPE BOX for Applesauce Pecan Muffins as seen on WKTV NEWSChannel 2.

It’s the perfect time of year to make good use of just-picked apples. Enjoy! 🙂

Easy Miniature Pies

Nov6
Easy Miniature Pies

Easy Miniature Pies

EASY MINIATURE PIES

Pies are a highly anticipated finale of the Thanksgiving Day feast. And while pumpkin pie is certain to be on the menu, it’s always fun to sample a couple of other pies too.

A terrific way to prepare several pies, and make it easy on the cook at the same time, is to use a couple sets of these six-inch Anchor Hocking Mini Pie Plates instead of the conventional nine-inch pie plates. This is a great idea if you would like to offer a sampling of various pies to guests. And if you are going to someone’s house for dinner, you can leave a mini pie or two at home and bring the rest to share.

Quick to prepare, the recipe for Mini Coconut Custard Pies is the ultimate in ease. Ideal for folks pressed for time, it makes its own crust and is a tried and true favorite. The pastry dough for the Mini Pecan Pies and Mini Pumpkin Pies is easy to make, and the pecan and pumpkin fillings can also be whipped up in a hurry. If planning on making all six pies, bake the Mini Coconut Custard Pies first then boost the oven temperature to 350 degrees for the remaining pies.

Whether you take them to your loved one’s house on Thanksgiving or share them with company at your home, these diminutive pie plates make it easy to savor a sampling of pies—and still have time to relax and enjoy the day. Savoring the grand Thanksgiving feast couldn’t be sweeter.

Mini Coconut Custard Pies

Mini Coconut Custard Pies

MINI COCONUT CUSTARD PIES

Vegetable shortening, for pie plate
1/2 cup all-purpose flour, plus more for pie plate
2 cups milk
1 cup sweetened flaked coconut
1/2 cup sugar
1/4 cup (1/2 stick) butter, cut into small pieces
4 eggs
1 teaspoon vanilla
Whipped cream (optional)
Preheat oven to 325 degrees. Grease 2 6-inch pie plates with shortening; dust with flour. Combine milk, coconut, sugar, 1/2 cup flour, butter, eggs, and vanilla in a blender. Cover; blend until mixed, 1 minute. Divide into prepared pie plates. Bake until a knife inserted in centers comes out clean, 35 to 40 minutes. Cool completely on a wire rack. Refrigerate until ready to serve. Dollop with whipped cream, if desired. Makes 8 miniature servings.

PASTRY FOR FOUR 6-INCH SINGLE-CRUST PIES

3 cups flour
1/2 teaspoon salt
1 cup cold vegetable shortening
10 to 13 tablespoons ice water
In a medium bowl, combine flour and salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle 2 tablespoons water over the flour mixture; toss with a fork. Push moistened flour mixture to the side of the bowl. Repeat, using 2 tablespoons of the remaining water a time, until all of the flour mixture is moist. Gather pastry into a ball. Divide into 4 portions; shape each portion into a disk. Cover each disk with plastic wrap; refrigerate 20 to 30 minutes.

Flour rolling surface and rolling pin lightly. Roll each pastry disk into circles about 8-inches in diameter. Trim to about 7 1/2 -inches. Carefully remove trimmed dough. Fold dough into quarters. Unfold and press into 4 6-inch pie plates. Transfer desired fillings into pie crusts, flute or crimp edges as desired. Bake as directed. Makes 4 miniature pies.

MINI PECAN PIES and MINI PUMPKIN PIES

Pastry for 4 6-inch pie crusts (see above)
Pecan filling (as follows)
Pumpkin filling (as follows)
Whipped cream (optional)
Prepare pastry for 4 6-inch pie crusts as directed. Preheat oven to 350 degrees. Line 4 6-inch pie plates with pastry crust. Prepare pecan filling and pumpkin filling. Divide pecan filling into 2 crusts; divide pumpkin filling into 2 crusts. Bake until pecan filling is puffed, 35 to 40 minutes, and pumpkin filling is set, 40 to 45 minutes. Cool pies completely on a wire rack. Refrigerate pumpkin pies until thoroughly chilled, about 4 hours. Top each pie with a dollop of whipped cream, if desired. Makes 16 miniature servings.

Mini Pecan Pies

Mini Pecan Pies

PECAN FILLING
3 eggs
1/2 cup sugar
1/2 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups coarsely chopped pecans or pecan halves
In a medium bowl, whisk together eggs, sugar, corn syrup, butter, and vanilla. Stir in pecans.

Mini Pumpkin Pies

Mini Pumpkin Pies

PUMPKIN FILLING
3 eggs
1 (15-ounce) can 100% pure pumpkin
1/4 cup sugar
2 tablespoons pure maple syrup
1/2 cup regular or fat-free half-and-half
1/4 cup heavy (or whipping) cream
3/4 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
In a medium bowl, whisk together eggs, pumpkin, sugar, maple syrup, half-and-half, heavy cream, vanilla, cinnamon, ginger, and cloves.

Thanksgiving pies

Thanksgiving pies

Thanks to Anchor Hocking for providing photography and bakeware

Applesauce Pecan Muffins

Oct3

As seen on WKTV NEWSChannel 2 Harried Housewife Applesauce Pecan Muffins

Applesauce Pecan Muffins

Celebrate apple season with mouthwatering muffins topped with the tasty goodness of sugary pecans. An autumnal treat that will appeal to both children and adults, these yummy muffins are quick to prepare and are bursting with homespun flavor.

You can grease the muffin cups or line them with paper liners, whichever way you prefer. I chose this nonstick muffin pan from Oneida to ensure the muffins cook perfectly and are easy to remove. Perfect for a bake sale, school function, or weekend brunch, these seasonal goodies are ideal for a crowd.

So if you would like to satisfy the craving for a homey apple treat, make these muffins. After all, orchard-fresh apples never tasted so good.

APPLESAUCE PECAN MUFFINS

MUFFINS
2 cups flour
3/4 cup sugar
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
1/2 cup milk
6 tablespoons (3/4 stick) butter, melted
1 cup applesauce

TOPPING
3/4 cup chopped pecans
2 teaspoons sugar
Preheat oven to 375 degrees. Grease 15 muffin cups or line with paper liners. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and baking powder. In a medium bowl, whisk together eggs, milk, and butter. Stir in applesauce. Add to flour mixture; stir just until moistened. Divide batter among prepared muffin cups. For topping, in a small bowl combine pecans and 2 teaspoons sugar; sprinkle over muffins. Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Cool in pan 5 minutes before removing to a wire rack. Cool completely. Makes 15 muffins.

Thanks to Oneida for providing photography and bakeware