Pecan pie

On Sat, 26 Mar 2011 19:00:36 +0000 (UTC), [email protected]
(Steve Pope) wrote:


I used to put a little kahlua in pecan pie, so why not some whiskey?
I wouldn't want my pecan pie to taste like maple syrup, so if I wanted
to use something other than corn syrup - I'd figure out something
else. Egg is what will make the sugary part stick together and I'm
satisfied with Karo, so I have no suggestions for you. I think
someone already posted what was used before Karo was invented, but I
don't remember what it was. If I wanted to avoid Karo, I'd figure
that part out first and take it from there.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/26/2011 2:25 PM, sf wrote:

I have a recipe from Jeff Smith in his "Frugal Gourmet Cooks American"
for a sweet potato pie with bourbon. Excellent pie!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
In article ,
sf wrote:



Actually, somebody posted that the earliest pecan pie recipe they found
was published many decades after Karo corn syrup was invented.

It sticks in my mind that the folks who make Karo syrup were partly
responsible for the popularity of pecan pie. They did everything they
could to encourage people to like it and make it, since that increased
their sales.

Google gives 464,000 hits for

pecan pie history

http://en.wikipedia.org/wiki/Pecan_pie

"The makers of Karo syrup popularized the dish and many of its recipes.
Karo Syrup's own website contends that the dish was a 1930s "discovery"
of a "new use for corn syrup" by a corporate sales executive's wife."

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Sat, 26 Mar 2011 15:00:33 -0500, Janet Wilder
wrote:


Sounds delicious. I have the book, so I can look it up.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 26 Mar 2011 13:08:33 -0700, Dan Abel wrote:


It's the American way. Manufacture a product and create a need for it
with advertising.

I don't care how many hits it has, how many are relevant?

I haven't been interested enough to look for any information before
now, but this was #3 on the first page


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 26 Mar 2011 20:29:39 GMT, notbob wrote:

Let me double check it with the book... yep, it says 1/2 cup of
bourbon. Cut the booze back to 1/4 cup or maybe 2T (if you'd rather
drink it) and use milk for the rest of the liquid. Use a measuring
cup and then you can just eyeball it. Splash in some booze and fill
to 1/2 cup with milk.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article ,
sf wrote:



All of them, of course.

:-)


I'm really impressed. Not. He wanted it less sweet, so he substituted
sugar for the Karo. I don't consume a lot of Karo, but I understand
that it is less sweet than sugar. That's why they invented HFCS, to
make corn syrup as sweet as sugar.

Why would someone want the corn syrup out of pecan pie, except as a
political statement?

--
Dan Abel
Petaluma, California USA
[email protected]
 
On 3/26/2011 3:05 PM, notbob wrote:


Sweet Potato Pie

Recipe By :Jeff Smith
Serving Size : 8



2 cups sweet potato -- cooked, peeled & mashed
4 tablespoons butter
3 eggs -- beaten
1 cup sugar
1 teaspoon vanilla
1 teaspoon freshly ground nutmeg
1 tablespoon fresh lemon juice
1/2 cup bourbon
1 pie crust -- unbaked

Boil the sweet potatoes until very tender, then peel and mash them well.
Mix all ingredients together and place in an unbaked pie shell.

Place in a 400 degree oven and immediately turn the oven to 325 degrees.

Bake for about 45 minutes or until the center of the pie is set. Test
this by inserting a table knife into the center of the pie. If it comes
out clean, the pie is finished.

Serve with whipped cream or ice cream on top.

Source:
""The Frugal Gourmet Coooks American""
Copyright:
"1987 The Frugal Gourmet"

NOTES : Any left over filling can be baked in a baking dish and served
as a pudding.





--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On 3/26/2011 3:29 PM, notbob wrote:

Trust me, it doesn't all burn off during cooking. Having hot coffee with
it makes whatever alcohol left become more potent. It's a great pie.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Sat, 26 Mar 2011 15:31:30 -0700, Dan Abel wrote:


The entire point is that he made a pecan pie and didn't use Karo,
which is what exactly what SteveP is talking about: how to make pecan
pie without using Karo. He was thinking about using maple syrup,
which I objected to on the basis of the maple flavor.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Jean B. wrote:


It should taste just like honey without any flavor except sweet, or
like invert sugar syrup.

They use HFCS in the USA to avoid the excise tax on sugar. It's not
significantly better or worse for you than honey or beet sugar or cane
sugar (they are all bad.) The problem is just overuse.

-Bob
 
In article
,
Dan Abel wrote:


IME, corn syrup is sweeter than straight sugar.


Who cares? Maybe he doesn't keep it around, maybe he hates the corn
subsidy, maybe he wants to support to sugar growers.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
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