Lemon Pecan Bars ????|Quick & Easy Recipe|Delicious
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Looking for a quick & easy recipe, look no further, and not to mention DELICIOUS.
Base Ingredients:
1) 1 ⅛ cups all-purpose flour
2) ⅓ cup powdered sugar
3) ½ cup melted butter
Filling Ingredients:
1) 2 eggs
2) ⅔ cup powdered sugar
3) ⅓ cup fresh lemon juice
4) 1 ½ tsp grated lemon
5) ¼ tsp baking powder
6) 1/2 cup crushed pecans (mortar & pestle)
Optional Ingredients:
1 tsp vanilla extract
1/2 tsp allspice
Finish:
Extra powdered sugar
Lemon Zest
Allow lemon pecan bars to set for 2 hours in Refrigerator. Cut into desired pieces with a knife immersed in warm water.
Enjoy!
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Pecan Pie - Martha Stewart
Not just for the holidays, in this classic pie recipe, a sweet and sticky filling awaits underneath a golden layer of pecans. A dollop of whipped cream or a scoop of ice cream is an ideal topping.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Delicious Homemade Pecan Pie Recipe
This easy-to-make pecan pie recipe with homemade pie crust is the perfect after-dinner dessert or early morning sweet treat with coffee.
Pecan pie was created in the United States as pecans, and the pecan tree is native to the country. Pecans in general have been enjoyed for centuries and were helped spread by Native Americans. The pie was said to be created by a Texas woman who submitted her recipe to a charity cookbook for a church in St. Louis in the last 19th century. However, the pie was not popularized until the mass production of Karo syrup came to fruition in the 1920s.
One thing that is certain is that people have been jacking up the pronunciation of this pie forever. It’s Pa-Kawn, not Pee-Can, nor Puh-Can, nor anything in between.
Ingredients for this recipe:
• 1 pie crust
• 4 large eggs
• 2 cups light Karo corn syrup
• 1 packed light brown sugar
• 2 teaspoons vanilla extract
• 1 tablespoon bourbon
• 4 cups pecan halves
Serves 8
Prep Time: 15 minutes
Cook Time: 70 minutes
Procedures:
1. Preheat the oven to 350°.
2. Form the pie crust into a pie tin or shell and place in the freezer until ready to use.
3. In a large bowl whisk the eggs until they are scrambled and smooth.
4. Next, add in the syrup, brown sugar, vanilla, and bourbon and whisk until completely mixed in and very smooth. There should be no lumps at all.
5. Add in ¾ of the pecans and fold in using a rubber spatula or you can gently whisk them in.
6. Remove the pie shell in the tin from the freezer and pour the pecan pie filling into the pie shell. Scrape all if using a rubber spatula.
7. Using the remaining 1 cup of pecans, or more, decorate the top of the pie in your desired fashion.
8. Bake in the oven on the middle rack at 350° for 60-70 minutes or until the pie shell is lightly browned and the center is firm.
9. Remove from the oven and add it to a rack and cool it completely until it reaches room temperature.
Chef Notes:
Make-Ahead: You can make this recipe up to 2 days ahead of time. After it’s cooled, cover, and keep it in the refrigerator. Pull it out and let it sit at room temperature the day you are ready to serve it
How to Store: Cover and keep in the refrigerator for up to 7 days. Cover and keep in the freezer for up to 6 months. Thaw in the refrigerator for 1 day or until softened before serving.
I absolutely love serving pecan pie up with ice cream and homemade caramel.
If cooking on convection, bake this pie at 325°.
You may need more than 1 cup of pecans to decorate the top of the pie.
If you notice the pie shell starting to darken too fast or the pecans are starting to darken too fast, gently lay a piece of foil over top to protect.
Vegan Lemon Pecan Pie
INGREDIENTS NOTE: It needs 5 additional minutes. 1 hr and 5 minutes
1 cup light brown sugar, packed
1/2 cup granulated sugar
6 Tbsp of Just Egg substituted 2 large eggs.
1/2 cup (1 stick) butter, melted
1 1/2 teaspoons vanilla extract
2 tablespoons milk.... (I omitted this as it didn't need it.) However, if you want to add it used coconut milk full fat.
1 tablespoon all-purpose flour
1 cup chopped pecans
1 9-inch deep-dish pie shell, unbaked, or homemade pastry (page 182)
1 cup pecan halves
PREPARATION
Preheat the oven to 325°F.
To make the filling, beat the sugars with the eggs in an electric mixer until creamy, about 5 minutes. Add the melted butter, vanilla, milk, flour, and chopped pecans. Pour the mixture into the shell. Arrange the pecan halves on top of the pie in a circular pattern.
Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm, with only a slight jiggle in the center. It will set more as it cools. Serve warm, topped with vanilla ice cream, or at room temperature with a dollop of whipped cream.
How I Fell in Love with Pecan Pie Again!
The best pecan pie recipe that’s perfect every time! This recipe is made from scratch using of the best crust recipe you will find. You could also buy it and skip straight to the filling part.
A pie crust needs to be tender; it needs to be flaky in your mouth and taste like heaven with each bite. For best results you will need a food processor. Sure, you can also work it manually, but a processor will be your friend. Work in a cool environment and don’t let the butter get too soft.
Want to replace half the butter with lard? No problem, that can be to your advantage in terms of texture. I personally prefer just butter for a better flavour. So be fearless and give this pie crust a go, it’s pretty easy. Just one more thing, Vodka is for drinking! (some of you will get it)
For the filling, it’s best to give the pecan nuts a quick roast, 3-5 minutes, but don’t over do it as it can destroy their flavour. Use a good natural vanilla but don’t put too much or it can overpower the other subtle flavours. Use a descent Bourbon or a Whiskey, you can leave it out if alcohol is not your thing. Don’t skimp on the maple syrup, buy the real deal, that’s where the flavour is. Whether for thanksgiving or any other celebration, no one will ever turn away a good slice of Pecan Pie.
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0:00 Start
0:36 How to make perfect pie crust
3:10 How to blind bake perfect pie crust
3:48 How to make pecan pie filling that's not too sweet
The Evolution of Pecan Pie Recipes: From Custard to Corn Syrup
Welcome back to the kitchen, friends! In today's episode of Sunday morning old cookbook show, we're taking on a challenge – making not one, but three pecan pie recipes.
Before we dive into the recipes, let's set some ground rules. Pecan pie, like many traditional recipes, didn't have a eureka moment. It evolved over time, with each version inspired by prior culinary traditions. Recipes were often shared orally or on scraps of paper, leading to gaps in our historical knowledge. So, my research is based on my collection of cookbooks and various databases, recognizing their limitations.
Now, about pecans – botanically, they're not nuts, but we'll refer to them as nuts for culinary purposes. And pronunciation? Well, unless you speak one of the original North American native languages, there's no universally agreed-upon way to say pecan.
Let's jump into the first pie – a custard pie, a timeless classic found in cookbooks worldwide since the 1700s. The earliest American version, dubbed pecan pie, appeared in Harper's Bazaar in 1886. It featured a rich custard with pecans, setting the stage for what was once called Texas pecan pie.
Forward to September 1922, and we encounter what I'll call the birthplace of the modern pecan pie. This recipe, focused solely on sugar, omitting milk. It marked a shift in pecan pie evolution and was likely inspired by earlier sugar pies found in various cultures.
The 1920s witness a boom in pecan availability due to improved agricultural practices. The once scarce pecans become more accessible, leading to a surge in pecan-centric recipes.
By 1925, corn syrup enters the scene, transforming pecan pies into the familiar sweet and gooey treat we know today. Companies like Karo Corn Syrup jump on the bandwagon, later claiming to have invented pecan pie, a claim debunked by historical evidence.
In 1929, we see the term old-fashioned pecan pie, solidifying the recipe we recognize today. Over time, variations emerge, incorporating ingredients like vinegar, buttermilk, and spices.
Now, let's taste the results. We've got a custard pie, Myrtle's pecan pie, and a 1925 buttermilk-infused creation. Each has its unique twist, showcasing the diverse evolution of pecan pie recipes. While some may argue for their favorite, the truth is, every family has its pecan pie tradition, and they're all worth savoring.
If you have pre-1920 cookbooks with pecan pie recipes that break the custard mold, I'd love to see them. Let's fill in the gaps and complete the story of this beloved dessert. Thanks for joining me in this culinary journey, and I look forward to sharing more delicious stories with you soon.
1886 Harpers Bazaar Pecan Pie:
PECAN PIE
not only delicious, but is capable of being made a real state pie, as an enthusiastic admirer said. The pecans must be very carefully hulled, and the meat thoroughly freed from any bark or husk. When ready, throw the nuts into boiling milk, and let them boil while you are preparing a rich custard. Have your pie plates lined with good pastry, and when the custard is ready, strain the milk from the nuts and add them to the custard. A méringue may be added, if liked, but very careful baking is necessary.
1922 Governor Of Texas Pecan Pie:
Pecan Pie.
By MRS. PAT NEFF
(Wife of the Governor of Texas).
Into the yolks of 4 eggs cream 1½ cups of sugar.
Add 1 teaspoonful melted butter to 1 tablespoonful vinegar and 1 teaspoonful of vanilla.
Stir into this 1½ cups of pecans and 1½ cups of raisins.
Add last the beaten whites of 4 eggs.
Bake in a moderate oven. This makes two pies.
1925
Pecan Pie
Two cups pecans chopped fine.
One cup sugar.
One cup vinegar
One cup syrup
One-half cup buttermilk.
One-half cup flour.
Two eggs.
Butter size of an egg.
One teaspoon each of ground cloves and cinnamon
One teaspoon soda dissolved in the one half cup of water.
Mix sugar and flour together dry.
Melt butter, mix all together, pour in- uncooked crust.
Put strips pastry across top.
Bake in moderate oven 30 -40 minutes
0:00 Pie 1 1886 (Texas) Custard Pecan Pie
6:45 Pie 2 1922 Texas Governor Pecan Pie
15:25 Pie 3 Vinegar Buttermilk Pecan Pie
23:15 Tasting Pecan Pies
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