Fudge Pecan Pie

I am a recipe clipper. Nary a label, box, bag, or advertisement escapes me. I have found some keeper recipes that way and Fudge Pecan Pie is one of them. I came across it years ago, probably during the holidays when you find recipes attached to coupon pages in the newspaper. The pie is easy and quick to assemble and I usually have all of the ingredients on hand, especially this time of year. WARNING! This is a very rich pie so small servings are more than enough to satisfy even the most devout chocoholic. Serve slices with a tall glass of milk or a cup of coffee. Oh my, I feel a craving comin' on!

Fudge Pecan Pie

1/2 cup butter

3 tablespoons cocoa

3/4 cup hot water

2 cups sugar

1/2 cup flour

1/8 teaspoon salt

1 teaspoon vanilla

1 small can evaporated milk

1 cup chopped pecans

1 frozen deep dish pie crust shell

whipped topping, if desired

Preheat oven and cookie sheet to 350F. In medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With wire whip blend in sugar, flour, salt, extract, and evaporated milk. Stir until batter is smooth. Mix in pecans and pour into pie shell. Bake on preheated cookie sheet for 50 minutes or until knife inserted 1 inch from the edge comes out clean. Serve cooled pie with whiiped topping if desired.



Cheese and Ham Quiche

Don't you just love a good ham? I mean, you stick it in the oven and let it bake for a while. Then you have the basis for a dozen different dishes. The only problem with that is you and your family will likely get very tired of ham before it is all used up.

Because I have a job, I depend on leftovers for meals. Thankfully, my family doesn't mind but they will only take so much of seeing the same thing set in front of them. That's when you have to get inventive and a little sneaky, if you will, so they won't feel like they are eating the same ham over and over again.

Cheese and ham quiche is just one of the ways I use leftover ham and it is one of my favorites. It can be served for breakfast, lunch, or supper by varying the sides served with it.  Add grits or hash browns when serving for breakfast. Steamed broccoli, asparagus, or green peas and fresh fruit or fruit salad steps it up to lunch or supper standards.

Start by shredding the cheeses and cubing the ham. I hear debates over shredding cheese yourself as opposed to buying it pre-shredded.  Hey, do what is convenient for you. In this recipe, it matters not.
You can even buy ham all ready cubed in  the grocery store if you don't have leftovers to use in this recipe.

I use a frozen, deep dish pie shell for this recipe because it is convenient and I usually have them on hand. Feel free to make your own pastry if you are into that. If using the frozen shell, let it sit at room temperature for a few minutes so it will soften enough to prick the sides and bottom with a fork. The shell is prebaked for a few minutes and pricking helps prevent the crust from bubbling up.

Cubed ham, the cheeses, and minced oinion are sprinkled on the bottom of the crust. Pour egg and milk mixture over this. Ready for the oven !

Let the quiche cool for about 10 minutes so you will get a nice, pretty slice. Enjoy!

Cheese and Ham Quiche

  Adapted from Pillsbury "Simply from Scratch" Vol. 2

9-inch unbaked, deep dish frozen pie shell

1/2 cup cooked, cubed ham

1 cup shredded swiss cheese

1/2 cup shredded cheddar cheese

3 eggs

2 tablespoons finely chopped onion or 1 tablespoon instant minced onion

1 tablespoon all purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 & 3/4 cups evaporated milk (a 12oz can of evaporated milk yields 1 & 1/2 cups..just add a little milk or half & half to make up the difference)

Heat oven to 425F. Prick sides and bottom of pie shell with a fork and bake for about 7 minutes or until lightly browned. Remove from oven and reduce temperature to 325F. Sprinkle ham, cheeses, and minced onion into partially baked shell. In medium bowl, beat eggs until well blended. Add remaining ingredients; mix well. Pour over cheeses. Bake 35 to 45 minutes until knife inserted in center comes out clean. Cool 5 to 10 minutes; cut into wedges to serve. Yield: 6 servings

*Nan's notes: Sometimes frozen pie shells need a little reshaping. Let the shell soften a few minutes at room temperature until it can be handled without breaking the crust. Recrimp the crust if necessary. Reshape the edges of the foil pan if they have been bent during shipping. The crust will be full after adding all the ingredients so taking these steps will prevent the mixture from over running the crust.

Just in case, place the quiche on a foil lined baking sheet before baking.

Happy cooking!

Nan

Creamy Mocha Frozen Dessert

This is one of my favorites. It came from my Aunt "Skeeter" in Niceville, Florida. I love it because it's flexible in that you can lighten it up, make pies from it instead of one large dish, add your favorite toppings, etc. And because it's frozen, it will keep for a long time. I am going to begin with the original recipe. Then, I will include the changes I made.

Creamy Mocha Frozen Dessert
Marcelle Shelnutt, Niceville, Florida

2 tsp instant coffee
1 Tbsp hot water
1 cup Oreo cookie crumbs
3/4 cup pecans, divided
1/4 cup margarine, melted
2 - 8 oz cream cheese, softened
1 - 14 oz can sweetened condensed milk
1/2 cup chocolate syrup
1 - 8 oz Cool Whip, thawed

1) Dissolve coffee in hot water, set aside. 2) Combine cookie crumbs, 1/2 cup pecans, and margarine. 3) Pat into 13x9x2 pan. 4) Beat cream cheese until smooth, blend in coffee, milk, and chocolate syrup. 5) Fold in Cool Whip and spread over crust. 6) Freeze.

*Alternative:  This version makes two pies (and does not include pecans). Use 2 precooked chocolate graham or Oreo pie crusts. Begin with Step 1 but omit Steps 2 and 3. Continue with Steps 4 and 5. Divide mixture among two pie crusts. Freeze. I like to take a Hershey's milk or dark chocolate bar and grate over the top using a lemon zester. I think spinkles of crushed Oreos would be delish as well. Also, it you're missing the pecans on this version, simply add after you've poured the cream cheese mixture into your pie shells. Get creative and have fun with this recipe!

Enjoy,
Marie

Anniversary Tomato Pie

Wondering what to do with some of those home grown tomatoes you have on hand? I want to share a recipe for tomato pie I made last week and it was so good I made it again for church supper last night.

I've told you that my sister, Marcelle, was visiting last week. Before she came, I asked her to bring some recipes she had tried and some new ones we could cook while she was here. She brought them in a manilla envelope. When I pulled them out, my eyes fell on a page with a picture of a beautiful tomato pie on it. I looked closer. My eyes got large and a gasp escaped from my mouth. It was a page torn from the August issue of Southern Living magazine! Did you understand what I just said? Marcelle had TORN a page from the sainted Southern Living magazine! I could not believe it! I NEVER tear my magazines...it borders on sacrilege. Law, I was sure lightening was going to strike but it didn't, thank goodness.

This is what you need for the crust which you should make several hours ahead of time. It needs to chill in the fridge for 1 to 24 hours. The colder it is the easier it wil be to roll out and transfer to the pie plate.

I have to tell you about this bowl. It is one of a set of four Pyrex mixing bowls given to me by a co-worker as a wedding present. I have used them almost every day of my married life and I am almost afraid to talk about them for fear they will get broken...which will also break my heart. I'm sorry, I'm sentimental that way. Jane Revell, wherever you are, girl, I think of you everytime I mix something up in those bowls.

 

Mix the dry ingredients together then cut in the shortening with a pastry blender until the mixture resembles little "peas."

After adding sour cream, form the dough into a disc, wrap in plastic wrap and refrigerate from 1 to 24 hours.

Sometime later, when you are ready to get serious about finishing the pie, peel 4 medium tomatoes, slice them about 1/2 inch thick, and lay out on paper towels. Sprinkle with salt and let stand 30 minutes.

Okay,  I rolled the dough to a 13 inch circle on a well floured surface and I do mean well floured because the dough is tender and sticky and doesn't handle easily. I managed to get it in the pie plate and crimped up all pretty. And, yes, I know my rolling pin is missing a handle. It belonged to my grandmother, Nannie, and it works quite well with only one "arm." Well, I did say I am sentimental didn't I?

While the crust bakes for 10 to 12 minutes, pat the tomatoes dry with a paper towel. Remove crust from the oven and sprinkle Parmesan cheese over the bottom then layer on those beautiful tomato slices.

Put the topping on and spread to the edges of the crust. She's ready for the oven!

My oh my, isn't she lovely? Marcelle and I think this crust would make a great chicken pie, too.

Let me know what you think.

Tomato Pie

  from Southern Living Magazine, August 2011

4 medium tomatoes, peeled and slice into 1/2 inch slices

1/2 teaspoon salt

1/2 cup mayonnaise

3 green onions, chopped

2 tablespoons chopped fresh basil ( or 1 teaspoon dried basil)

1 cup shredded Parmesan cheese, divided

Place tomato slices in a single layer on paper towels, sprinkle with salt. Let stand for 30 minutes. Meanwhile, bake crust at 350F. for 10 to 12 minutes or until lightly browned. Remove from oven and sprinkle 1/4 cup of cheese over the bottom of crust. Pat tomato slices dry with paper towels and layer in the crust. Combine mayonnaise, green onions, basil, and remaining cheese. Spread over tomatoes. Bake at 350F 34 to 37 minutes. Let cool 5 minutes before serving.

Sour Cream Pastry

1 & 1/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shortening

1/2 cup sour cream

Stir together first 3 ingredients in a bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles small peas. Add sour cream; stir with a fork until combined. Gently gather dough into a flat disc; wrap in plastic wrap, and chill 1 to 24 hours

So, why did I title the post "Anniversary Tomato Pie?' Because yesterday, August 24th, was mine and David's 36th wedding anniversary. He has blessed my life in too many ways to name here. Thankfully, he is not a picky eater. He has enjoyed my successes in the kitchen and endured my failures without complaint. Happy anniversary, baby, and you're still the one.

Happy cooking!

Nan