lemon

Pecan Pie

by Carrie on November 2, 2010

in Desserts,Pies

Pecan pie is my favorite part of Thanksgiving. Without pecan pie it’s not Thanksgiving. Unfortunately I’m about the only family member who feels that way so for the last couple years I’ve been the one making the pecan pie.

This is a recipe from my aunt Ann Winegarden and she has it credited to a woman named Elizabeth Hartman.

Pecan Pie

  • 4 eggs
  • 1 tsp. lemon juice
  • 1/3 cup melted butter
  • 1 tsp. vanilla
  • 1 cup dark corn syrup (light works fine too)
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups pecans
  1. Mix together and beat one minute. I use the wisk beater on the Kitchenaid and it turns a nice light caramel color and froths up.
  2. Pour into an unbaked pie crust. (Use your favorite crust or if you don’t have a favorite try my pie crust.)
  3. Bake at 325 degrees for 60 minutes. Check at 40 minutes and cover with foil is the crust is getting too brown.

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Spinach and Artichoke Dip

My mom, Nancy, once told me that she thinks the food processor is a “stupid” appliance. She told me it couldn’t do anything that you couldn’t do with a blender so for years I went without one. Then one day I tried to mix up a pie crust in the blender and ended up with a giant mess. Not too long after than I spent about an hour grating a wedge of Parmesan by hand. And then I realized I was never going to be able to make spinach and artichoke dip, one of the only ways I’m willing to eat spinach but absolutely one of my favorite foods, without a food processor so I eventually caved in a got one. I absolutely love my food processor and use it multiple times a week.

Now that I have a food processor I can grate my own Parmesan for this recipe in under 30 seconds and save a bundle over pre-grated cheese and I can finally make a smooth and lovely dip. I’m not a fan of mayonnaise or marinated artichokes so I spent years looking for and refining this recipe (inspired by Everyday Food magazine) before I finally developed this version that I’ll make over and over again.

Scoop out a round of sourdough bread to serve this artichoke dip and I don’t think you can find a food that screams California any more than that.

For best results, thaw your frozen veggies in the refrigerator for 3-4 days before making this dip. If you try to add the frozen veggies straight to the food processor they won’t chop and mix smoothly.

Spinach and Artichoke Dip

  • 16 ounces frozen artichoke hearts
  • 4 ounces bar cream cheese
  • 1/4 cup grated Parmesan
  • juice from half a lemon
  • 1 clove garlic (or more to your taste)
  • 10 ounces frozen spinach
  1. Add 8 ounces of artichoke hearts, cream cheese, Parmesan, lemon juice, and garlic to the food processor. Process until smooth.
  2. Add spinach to the food processor. Process until smooth.
  3. Add the remaining 8 ounces of artichoke hearts to the food processor and pulse 4-5 times so that the artichoke hearts are chopped into bite size pieces and evenly distributed but still chunky.
  4. Serve cold or bake at 425 degrees until bubbly if you’d like a hot dip.

Enjoy with bread, tortilla chips, crackers, or raw veggies.

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