How To make Buckeye Pecan Butternut Pie
PART ONE:
1 lg Butternut squash
1/2 c Dark brown sugar
3 tb Maple syrup
2 Eggs
1/4 c Heavy cream
2 ts Vanilla extract
1/4 ts Salt
1/4 ts Cinnamon
1/8 ts Ground cloves
1/8 ts Grated nutmeg
PART TWO:
3 Eggs
1/2 c Brown sugar
1 c Light corn syrup
5 tb Unsalted butter -- melted
1/4 ts Salt
1 c Toasted pecan pieces
Bake squash at 350 degrees F until soft. Peel, seed, puree, and measure out 1 1/2 cup.
Whisk all of the Part One ingredients together until the sugar dissolves. Pour into an unbaked, 10-inch pie shell that has been brushed with egg white. Bake at 375 F for 25 minutes.
While that's baking, make the second part of the filling. Whisk all the Part Two ingredients (except the pecans) together. When the butternut filling is set, sprinkle evenly with pecan pieces. Gently pour the second filling over the nuts. Return pie to the oven, and bake at 325 F for 40 to 45 minutes, or until just set. Cool to room temperature and serve with lightly sweetened whipped cream. From John Beardsley, chef de cuisine, Buckeye Roadhouse Source: San Francisco Examiner, October 25, 1996
How To make Buckeye Pecan Butternut Pie's Videos
Healthier Sweet Potato Casserole Video 2
4 Big Large Sweet Potatoes- Baked in the skin,then take off skin when done cooking,and just you the sweet potato and mash it)
2 tablespoons Butter
1 teaspoon Cinnamon
1/2 cup unsweetened silk vanilla almond yogurt
1/2 teaspoon vanilla extract
2 to 3 tablespoons of whipping cream
pinch of salt
2 tablespoons Sukrin Gold Brown Sugar(you can put more if you want it sweeter)
1 beaten egg
Topping:
2 cups whole Pecans
2 tablespoons Sukrin Gold Brown Sugar(you can put more if you want it sweeter)
1/2 cup carb quick
1 teaspoon Cinnamon
1 tablespoon Butter
NOTE: 4 cups Butternut squash (peeled, cubed),1 medium head Cauliflower (chopped into florets),and steam and all pureed(if you don't want to use sweet potatoes)
Put all topping ingredients into food processor or mini chopper and pulse till crumbs ,and set aside.
Next put mashed sweet potatoes ,butter, sukrin gold brown sugar, salt, yogurt ,salt, vanilla, cinnamon in a large mixing bowel and mix.
Next add whipping cream ,beaten egg ,and mix till everything is combined.
Put filling into a sprayed or buttered 2 qt. baking pan. Spread out evenly.
Top with the topping evenly.
Bake in a preheated 350 degree oven for 30 to 40 minutes.
Note I didn't use all the topping!
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Pumpkin Pie
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If you haven't already, check out our friend Avoir Chaud. He brings typically difficult recipes down to Earth. Whether you're novice or expert, there's something for everyone on Cooking with Avoir.
My FAVORITE Guilt-Free Dessert! Shhhh! It's My Coconut Fudge Truffles!!
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Read below for more details on this video:
In this video I show you how to make the most favored sweet dessert recipe on my gluten free food blog Sweet n' Savory Life. My very own sweet coconut fudge truffles. This dessert is absolutely rich, and melt in your mouth amazing guys, and worth every minute of your watching - I promise.
This recipe is also: vegan, gluten free, paleo, refined sugar free, and absolutely decadent. Using carob, dates, coconut, maple, pecans, and a few other ingredients, you are in for a recipe that I just could not keep secret!
These healthy and sweet coconut fudge truffles are quick to make, no-bake, and only require less than 10 minutes to enjoy with your family and friends!
To check out this recipe in print, along with several others please visit the links I have provided for you below.
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