Pecan Pie Filling {Canning Recipe}

This recipe totally surprised me! No it's not as dense as regular pecan pie because it doesn't have butter, eggs and corn syrup, but I promise the taste is phenomenal!

I found the original recipe on SB Canning, who is a certified Master Preserver. As it states on her page "she wants to help people who are Canning and Preserving food to become more sustainable. It is a very important way for those who garden, have dietary requirements, or just want to save money on food. SB Canning is dedicated to teaching how this can be accomplished but in the safest, straightforward, and most practical way."

This pecan pie filling would be awesome as a pie, baked in mini-tartlets, or warmed and spooned over vanilla ice-cream or plain pound cake.

Pecan Pie Bars

Instead of pecan pie, try these pecan pie bars!  The best of both worlds, with a great shortbread crust and traditional pecan pie filling. These are on my table this Thanksgiving.

Ingredients


Shortbread Crust
1 cup flour
1 cup finely chopped pecan pieces
1/4 cup sugar
1/2 cup (1 stick) butter, melted

Pecan Pie Filling
2 large eggs, beaten
3/4 cup organic corn syrup
(such as Wholesome Sweeteners)
2/3 cup brown sugar
1 cup chopped pecan pieces
1 tsp. vanilla extract
pinch salt

Method
Preheat oven to 350°F.

Mix flour, pecans, sugar and butter until flour is moistened. Press evenly onto bottom of 9 x 9-inch baking pan, pushing some up the sides. Bake 20 minutes or until lightly browned. Allow to cool 5-10 minutes.

Meanwhile, in a large mixing bowl, whisk eggs and beat in all remaining ingredients.

Pour pecan pie filling over shortbread crust and bake 30 minutes or until filling is set. Cool completely in pan, about 1 hour. Cut into bars.

Note - recipe is easily doubled for 13 x 9 -inch pan.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Deep Dish Pecan Pie

One of my favorite pies elevated to deep dish decadence!

Smooth and creamy caramel chock-full of fresh pecans, this dessert is worthy of any special occasion, or bake one just because ... you know just because you want to! Sooo good!

RECIPE
Ingredients
Crust:
1 cup unsalted butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1/4 cup sugar

Filling:
16 ounces (2 cups) light corn syrup
1 1/2 cups firmly packed light brown sugar
1/3 cup unsalted butter, melted
4 large farm fresh eggs, lightly beaten
4 farm fresh egg yolks, lightly beaten
1 tbls vanilla extract
1 tsp salt
3 1/2 cups pecan halves

Method
To make the Crust:
Wrap the outside of a 9-inch springform pan in aluminum foil (don't skip this step as the pie has a tendency to leak a bit while baking). Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy. Gradually add the flour and sugar, and beat well. Shape the dough into a flat disc. Cover and chill 15 minutes.

Roll the dough into a 13″ circle. Carefully transfer the dough to the prepared pan. Press the dough into the bottom and up the sides of pan. Cover and chill while preparing the filling.

To make the Filling:
Preheat oven to 375 degrees. Whisk together the corn syrup, brown sugar, and melted butter. Add the eggs, egg yolks, vanilla, and salt, and stir well. Stir in the pecans. Pour the filling into the crust.

Bake for 15 minutes. Reduce oven temperature to 300 degrees. Bake 2 hours and 15 minutes or until set. If necessary, shield the pie with foil to prevent excess browning.

Cool completely on a wire rack. Cover and chill. Remove the sides of the springform pan before serving.

Also seen on Meal Plan Monday - Thanksgiving Desserts

Also seen on Weekend Potluck

Recipe slightly adapted from Bake or Break and Southern Living

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Pecan Amaretto Jam

I was on a mission of sorts to try to make a pecan jam.  There are little to no recipes out there ... oh there are some for Pecan Pie Filling, but I really wanted a "jam" I didn't need to add anything to when I opened the jar.  This came out just right with a hint of Amaretto.  Serve over pancakes or waffles, top on biscuits or scones, vanilla ice-cream, cheesecake, or anything you like.  Could even be used as a filling between cake layers. It's spicy, sweet and totally yummy!

Recipe

Ingredients
5 cups chopped pecans (I used Schermer Pecan pieces)
1/2 lb. butter (2 sticks)

2 cups apple juice
3 tbls. apple cider vinegar
1 box Sure-Jell (instant pectin)
5 cups white sugar
5 tbls. dark brown sugar
2 tbls. ground ginger
1 tbls. ground cinnamon
4 tbls. Amaretto liqueur

Method
In a large stainless steel or enamel pot melt the butter over medium heat with apple juice and vinegar; add pecans and Sure-Jell and bring to a rolling boil. Mix spices with sugars and add all at once to pot; return to a rolling boil and cook for 1 minute. Remove from heat and carefully add the Amaretto, stirring until combined.

*Ladle jam into sterile hot jars leaving 1/4 inch head space (see note below). Process jars for 10 minutes in a boiling water bath.  Remove jars and let cool on a kitchen towel on your counter-top. 

Jars are sealed when button on lid depresses completely (you will hear it “pop” or “ping” when it seals).  As jam cools, gently shake jars from time to time to evenly distribute the pecan pieces in the jam (this may take a few hours as it cools and thickens).

*Cook's note - to evenly distribute pecans to liquid, use a slotted spoon to add pecans to jars, then ladle sauce over pecans leaving a 1/4 inch head-space.

*In accordance with safe canning practices, this jam must be kept in the refrigerator and is not considered shelf-stable. This jam will keep several months in the refrigerator.

*Great gift idea for the holidays!

Yield:  9 half-pint jars

Disclaimer: The samples in this post were provided by Schermer Pecans. All opinions are my own.

Enjoy,
Mary

Lemon Meringue Pie

Updated and Revised March 2020

This is a vintage recipe from my Great-Grandmother on my dad's side. She was an excellent baker and this made from scratch Lemon Meringue Pie is the only one we serve in our family.

It's the perfect tart and sweet dessert, excellent during the winter citrus season when you want something bright and cheerful, but also lovely for Easter or any other special occasion.

It's also a favorite of our daughter-in-law, and we have a lot of requests here for "favorites," do you? This one wants Lemon Meringue, another wants Pumpkin, the other Pecan, and another Apple. As is the "norm" here, they all get their favorites.

RECIPE

Ingredients
2 cups sugar
6 tbsp. corn starch or cook-type Clear Jel
pinch salt
2 lemons
2 cups water
4 eggs (farm fresh if you can)
1 tbsp. butter

Crust
1 1/3 cups flour
1/2 tsp. salt
1/2 cup lard (can use shortening)
3-4 tbsp. cold water (ice water works best)

Method
Crust:  Preheat oven to 475 degrees. In a large mixing bowl, mix flour and salt. Add shortening and cut in with pastry blender or fork until it resembles coarse crumbles. Add water and mix with a fork until the dough forms a ball, being careful not to overwork the dough.

Turn out onto a floured board, and roll out into a large circle (big enough to fit into 10" pie pan). Trim excess and crimp edges using the tines of a fork dipped in flour all around the pie pan. Bake in a preheated 475-degree oven for 8-10 minutes or until lightly browned; remove from oven and allow to cool.

Filling:  In a large saucepan, mix together sugar, cornstarch, and salt. Stir in water, the juice of 2 lemons, and the grated zest (rind) of one lemon. Separate egg yolks (reserving egg whites), beat yolks, and add to saucepan; stir in 1 tbsp. butter.

Heat over medium-high heat, stirring frequently until the mixture bubbles, begins to softly boil and thickens; continue cooking for one minute. Pour into cooled pie shell.

Meringue:  In a large mixing bowl, add reserved egg whites and 4 tsp. cold water. Using a mixer, whisk/beat egg whites slowly adding 1/4 cup sugar and continue to whisk/beat until stiff peaks form. Spoon meringue on top of pie, smoothing to the edges.

Using the back of a spoon, form some peaks with the meringue. Bake in 350 oven 15 minutes or until meringue is lightly browned. Remove from oven and allow to cool. Chill in refrigerator.

Cook's note - If you don't have time to cool the pie shell, you can proceed with adding the filling to the pie shell, topping with meringue and baking.

Yield:  One 10" pie

Also seen on Meal Plan Monday - Thanksgiving Desserts

Also seen on Meal Plan Monday Thanksgiving Edition

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Frozen German Sweet Chocolate Pie

Yummy, easy and oh so delicious!  My family loves it when I make this pie!  Original recipe from Baker's German Sweet Chocolate!


Ingredients
1 pkg. (4 oz.) German Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 Tbsp. sugar
2 cups fresh cream, whipped
1 Graham Pie Crust (6 oz.)

Method
Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 minutes, or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.

Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.

Add whipped cream; stir gently until well blended. Spoon into crust.

Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.

Try These FUN Crusts:

Coconut-Pecan Crust

Mix 1-1/2 cups toasted coconut, 1/2 cup finely chopped pecans, 1/4 cup (1/2 stick) melted butter or margarine and 2 Tbsp. flour. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 325°F for 10 min. Cool completely before filling.

Nut Crust

Mix 1-3/4 cups finely chopped walnuts and 3 Tbsp. melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

Coconut Crust

Mix 1 pkg. (7 oz.) coconut (2-2/3 cups) and 1/3 cup melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 350°F for 25 to 30 min. or until golden brown. Cool completely before filling.

Enjoy,
Mary

Road Trip to Chef & The Farmer and Boiler Room Oyster Bar

Planned for months, and talked about for over a year, we were FINALLY on our way to experience what is the Chef & The Farmer and Boiler Room Oyster Bar, both the brainchild of Chef Vivian Howard and her husband, Ben Knight, from the popular PBS series A Chef's Life. This road trip was a "bucket list" must do adventure, and I couldn't wait to experience it.

I first became a fan and follower of Vivian several years ago when I read about a chef in North Carolina doing more than just sourcing from local farms, she was actually gearing her entire menu around what was local or seasonal in her region, shopping at local farms for products to use in her restaurant, and using all of what she purchased to turn out these amazing delicacies.

As a supporter of local farms myself, and eating seasonally, I was impressed with what she was accomplishing in small, rural Lenoir County and the town of Kinston, North Carolina.

Over the years I have watched every episode of the show, A Chef's Life, from "Season One" where there was a fire in the restaurant and they heart-breakingly had to rebuild everything, to "Season Two" and the opening of the Boiler Room Oyster Bar, to "Season Three" where she went hunting for "ramps" to use in her restaurant.

See a clip here from the show:  A Chef's Life

Her mother, Scarlett, is often on the show as well, and it's always fun to watch the mother-daughter exchange when it comes to preparing food. Vivian uses many of her mom's "tried and true" recipes, she just puts her "twist" on them, ramping them up a few hundred levels!

So, on this dreary, rainy day in March, we were off for the drive from South Carolina to Kinston, North Carolina, where we would also be meeting up with some old friends who live in the area.

My husband and I arrived just after 11:30 a.m. and met up with our friends who had traveled up the night before. First stop, the Boiler Room Oyster Bar. Since it was raining lightly we stood under the awning to the restaurant waiting for them to open at noon. They do not accept reservations here, so I was very glad we arranged to go when they open, as the "wait area"  outside was quickly filling up with other people waiting to go inside.

Right at the stroke of noon, the doors opened and we were met by the hostess and seated. We were waiting for another friend of mine to join us who lives locally, so we perused the menu and ordered our drinks and placed an order of the "house saltines" with a ranch dipping sauce to share.

Soon my friend, Tammy, arrived and we all ordered our lunch. I had the Oyster Po Boy, another had the Oyster Pie, a few had the #4 burger, one had the shrimp and another the Southern Poutine.

1/2 lb. peel and eat NC shrimp with lemon aioli

Oyster Pie with Homemade Saltines

#4 Burger (lettuce, tomato, onion, dukes, ketchup, mustard)

Southern Poutine (crispy house fries, smothered in gravy and topped with cheese curds)

What a great place and we all enjoyed our time, talking, catching up with my friend, Tammy, and devouring some delicious food!

Our next stop was at Mother Earth Brewing, a great local brew pub in the heart of downtown Kinston, and they're "green" as "green as can be!"  As their web site says:

"A six-kilowatt solar array stands on the roof as a tribute to the authority of that great star we orbit, known as the sun. Blue jean insulation, a 100% recyclable product, was used to insulate the walls. In addition to being a recyclable product, it also has outstanding sound barrier qualities. Soy-based spray foam insulation protects the second story ceiling. Low VOC (volatile organic compounds) paint covers the walls. The flooring wasn't ignored, either. Mother Earth Brewing's corporate offices will sport eco carpet partially made from renewable resources. Eco flush valves on toilets know just the right amount of water needed for "the job" and reduce water needed for flushing by 30%. Eco faucets in both bathrooms offer an unimaginable savings in water compared to conventional faucets. A state-of the-art tankless water heater heats water on demand, instead of using needless energy to keep hundreds of gallons of water heated at all times."

Naturally some of us had to try a local brew before heading out!

Shan and Liz enjoying a brew

Next we were off to the hotel and a little down time while we got ready for our "dining extravaganza" at Chef and The Farmer.

A bit before 5 p.m. we were all ready to go, so we headed out and drove to our destination, a short 3 miles away, arriving long before our 5:30 p.m. reservations. Can you tell we were excited? 

It's just as well we got there early, as the parking lot was quickly filling up, and many others were milling about waiting for the doors to open. Luckily we had made reservations a few months ahead of time, so our party of 10 was guaranteed a seat! And I do recommend you make reservations well in advance of the date you want to go! Due to the overwhelming popularity of the series, A Chef's Life, people are traveling hundreds of miles to see and enjoy this restaurant.

Finally the doors opened and we were off!  First stop the hostess station where we were greeted and promptly seated in the wine room, which is an area reserved for large parties of up to 16 people. We were greeted immediately by our server for the evening, Maria, who is a trained sommelier and extremely well-versed in all the menu items offered.

Maria handed us an extensive wine and spirits menu while she explained some of the beverage choices available. After placing drink orders we began to pour over the menu. So many choices! Where to even begin? And so the buzz began with a lot of banter among all of us as to what to try first. Enter Maria again with some amazing suggestions. She told us one of the most popular appetizer dishes is the Pork Belly Skewers with Curried Citrus Marmalade, Pickled Jalapenos and Cilantro so you know we just had to try those!

Pork Belly Skewers

Oh my goodness, they were amazing! We also tried Flash Fried Collards (don't knock it until you try it) and they too were a surprise. Not at all what you'd expect, but crisp and light. There were none left, that's how good they were.

Now I had NO expectation AT ALL we would even see Vivian knowing how busy she is, or that she would even be at the restaurant that evening, so imagine my surprise when she came in to meet us and chat for a bit! I was beyond thrilled, trying to contain my excitement. She knew I was a food blogger so she asked where we were all from, spent time talking and even paused for a picture. YEP!

And that was the highlight of my whole evening. Promising my husband I would not embarrass him, I did contain myself, but just barely. I thanked her profusely for coming to meet us and also told her how much I admired her and what she was accomplishing there with her restaurant.

So after a short pause to regain my composure, it was on to the next course where Maria suggested the Marinated Beets with Blue Cheese Coulis, Orange and Pecan Gremolata and Miner's Lettuce, which was also delicious according to my friends who ordered it.

Marinated Beets

Next we would be ordering our entrees, which was probably the hardest choices of all to make since there were so many delicious sounding options.

Once again Maria stepped in and artfully offered suggestions, or explained the depth of flavor of some of the dishes. She succeeded in convincing many to try the 16 oz. Bone-In Pork Chop with Sweet Potato Butter, Peanut and Celery Relish, Mustard and Pork Belly.

This is the dish my husband ordered and thoroughly enjoyed, and although he is not "overly adventurous" with his food choices, he is very open-minded and willing to try most anything once. Thanks Maria, he loved it!

16 oz. Bone-In Pork Chop

Maria talked a little bit abut the farms they source from, and I had seen the episode showing this particular poultry farm, so I ordered the Garlic and Herb Stuffed Guinea Hen with Pecan Romesco, Brussels Sprouts, Carrots and Rutabega which was absolutely delicious!

Garlic and Herb Stuffed Guinea Hen

All the while we were enjoying these courses, Maria was unobtrusively scurrying away any dishes and cutlery used, replacing them with clean ones. We even saw Vivian again as she brought in some of the dishes herself to serve us.

Finally it was time for dessert! Oh my goodness, we were all so full, but we sure made room for dessert. I mean who can resist a 10-layer chocolate cake with old fashioned Caramel and Toffee Crunch? Not me! The lightest, fluffiest cake I have ever eaten, it was superb!

10-Layer Chocolate Cake

This evening was not just a "nice dinner out," it was a true dining experience, with time to sit, relax and enjoy every single course served. From start to finish it took 3 hours and was the BEST 3 hours I've spent in a long time. As we were finishing up, Vivian's parents were seated at the table next to us, so on our way out, we passed by their table where we all exchanged "hello's" and "good evening's" as we made our way to the door.

What a night! Great food and good friends PLUS meeting Vivian Howard made this a night I'll always remember.

Many thanks again to everyone at Chef & The Farmer who made us feel special and right at home!

From left to right: Andy, Caroline, Shan, Curt, ME, Liz, Scott, Sandi, Cheryl and Tim

Until our next adventure,

Enjoy,
Mary