Friday, December 15, 2006

I'm Done...It's Christmas Break

I finished my last exam at 2:30 today! Yay, I'm done! Now I only have 5 more months until I get to start actual hospital stuff...clinicals are coming! This means that the lack of cooking around here will stop. I am going to start my Christmas baking tomorrow and try a new appetizer for a get together a group of girls from my class is having. I'm not for sure about all my baking but I'm going to try Peanut Butter Balls, a new Molasses cookie recipe, a new Biscotti (cranberry and pistachio) recipe, and my mom's toffe. I'll probably do some chex mix or cheese sticks, too. The appetizer is a goat cheese bite with apricots in the middle. I'll let you know how it goes.

As for a recipe, I'm traveling back in time all the way to Thanksgiving! My grandmother is the pecan pie expert in the family and, as usual, made wonderful pies. By the end of the weekend, there were only two pieces from the two pies she made remaining. I'd say that's pretty good! I have made this pie once, and it turned out just great. So, I'd have to say it's pretty simple and can be done by anyone!
On a side note: the nut used in this pie is a pe-c-ah-n, not a pea can! :-) Now go enjoy!

Pecan Pie
3 eggs, beaten
1/2 cup sugar
1 cup karo
1 teaspoon vanilla
2 Tablespoons melted butter
pinch salt
1 cup pecans*

Preheat oven to 425 degrees F. Beat eggs. Add sugar and remaining ingredients. Pour all into unbaked pie shell. Bake at 425 for 10-12 minutes. Decrease temperature to 350 degrees and bake for another 20 minutes. Cover crust to prevent burning. Serve warm with ice cream.

*I like to coarsely chop the pecans.
Pie Crust
1 cup sifted flour
1/2 teaspoon salt
3 T water
1/3 cup shortening
Sift flour and salt into bowl. Remove 1/4 cup flour and blend to a paste. Cut shortening into remaining flour until pieces are size of small peas. Add paste to flour mixture. Mix with fork until dough comes together and can be shaped into a ball (this is best done by putting a piece of saran wrap over the bowl, dumping it, and pressing the dough together.) Place in the refrigerator for about 30 minutes. Roll out crust to 1/8 inch thick to cover 9-inch pie pan


Anonymous said...

Congrats on having your last exam done!

Pecan pies are so good! I make one every year for Thanksgiving - though I use the recipe on the back on the Karo Syrup jar I also add a small layer of chocolate chips to the bottom before I pour the filling in. Everyone has declared it their favorite.

Stacy at Exceedingly Mundane said...

Congratulations Claire! I know you're so glad to be done with exams and have a nice holiday break.

Yeah for all of the cooking... you're more ambitious than I'm going to be this year. I usually bake a lot, but am going to cut back some this year. That biscotti sound great and the buckeyes and cookies too. Yummy, goat cheese, let us know how those turn out :)

Have a very Merry Christmas!!!

Brilynn said...

Hurrah for being done exams! That pie looks real good with the caramel drizzle.

Anonymous said...

You need to share the latest biscotti recipe, too. I know that you told Mama that you didn't care for it, but I thought the recipe was outstanding. Just watch the cooking time, but the texture and taste were great. Wish I had more.

gail@more than a song said...

Congrats on being done! Enjoy that time off. The presentation on your pie is so pretty. I think that recipe is the same one I have from my mom. The biscotti sounds good..keep us updated on how it all turns out.

Anonymous said...

Yay! Glad all your schooling is over(for now).
Your pie looks good.

Unknown said...

Thanks everyone for the congrats on finishing tests! Now I'll just get through one more semester, boards, and Step 1.

Alisha - I've heard of adding chocolate chips. I'm sure it is good.

Stacy - I've got to do the cooking! I won't be at home to do it and I always love that part of the holidays.

Brilynn - Thanks! I love trying to make the presentation of my desserts pretty. In fact, any time there's a dessert to serve I ask to be allowed to serve it! :-)

Daddy - I'll share the biscotti. Unfortunately, I was too busy to take a picture. Oh, well. Maybe next time I cook them.

Gail - I bet it is the same recipes. Mama's/Grandmother's always have the best recipes.

Peabody - Thanks! It's always fun to dress it up.

Erika W. said...

Congrats on finishing the exams! Enjoy your break and have fun relaxing!

I'm going to try your pecan pie as soon as I remember to pick up pecans.

Anonymous said...

congrats on being done!!

I love 'pecan pie' (and i agree with you that it is pe-ca-hn) ;) and yours looks so simple and good. YUM!