This a family favorite. You’ll never want regular pecan pie again.
(And please, it’s “puh-con”, not “pee-can”.)
- 1/4 cup butter
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- 3 eggs
- 1/2 cup Kahlua
- 1/2 cup dark corn syrup
- 3/4 cup evaporated milk
- 1 cup pecan halves or pieces
- 1 (9 inch) pie crust, unbaked
- whipped cream, (optional)
- Preheat oven to 400 degrees F.
- In a large bowl, cream together butter, sugar, vanilla and flour. Mix well. Beat in eggs, 1 at a time. Stir in Kahlua, corn syrup, evaporated milk and pecans. Mix well and pour into crust.
- Bake for 10 minutes; reduce heat to 325 degrees F and bake until firm, about 40 minutes. Refrigerate. If desired, serve with whipped cream.
My mother-in-law made this for Easter and it was fabulous. It’s a beautiful cake and quite tasty.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas
- Cream Cheese Frosting
- 1/2 cup chopped pecans
- Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
- Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
- 1 cup mango pulp
- 3 oz cream cheese(softened)
- 1 cup cool whip
- 1/2 cup of sugar
- 1 sachet of unflavored gelatin dissolved in 3/4 cup of boiling water.
- 1 1/2 sticks butter
- 1 1/2 c brown sugar (1 c for Cheerios)
- 1/3 c white syrup
- 1/2 t baking soda
- 12 oz box Crispix cereal (or Cheerios)
- Combine the first three ingredients together in a pan, stirring until it boils.
- Add 1/2 t baking soda to mixture, stir, and remove from heat.
- Immediately pour over cereal in a large bowl. Stir to coat cereal.
- Microwave 5 minutes, stirring every minute.
- Cool, eat, and enjoy!
Recipe #5 for Forster-Bazzano Week, and by far, my favorite. This was also my Grandma’s recipe, and it’s my mom’s favorite pie. Grandma (her mother-in-law) made it for her every year for her birthday.
- 1 container Cool Whip (4.5 oz)
- 1/2 cup sugar
- 1/2 pkg cream cheese (8 oz package) @ room temperature
- 3 bananas, medium
- 1/2 can blueberry pie filling (1 lb can)
- 1 baked pie shell
Mix together in a bowl whipped topping, cream cheese and sugar. Beat at medium speed until smooth and creamy. Set aside. Next, slice 1 1/2 bananas and arrange in the bottom of the pie shell. Spread half of the blueberry pie filling over sliced bananas, then spread half of the whipped topping over the filling. Repeat the layers again, ending with the whipped topping. Chill for about one hour before cutting.
3 9-inch layers cooked German chocolate cakes without frosting
1/2 cup fudge sauce (Smuckers Chocolate Fudge Sauce will do)
3/4 cup 151-proof rum
1 cup chopped walnuts or pecans
24 ounces semisweet dark chocolate
Chocolate sprinkles to garnish
Crumble the cake layers into a large mixing bowl. Add fudge sauce, rum, and chopped nuts. Mix into a paste. Roll into small balls (about the size of a golf ball) and freeze until hard. Melt dark chocolate over very low heat in a double boiler. Quickly dip a ball into the melted chocolate then immediately dip the ball into the chocolate sprinkles. Makes about 50 chocolate rum balls.
My notes: I used a German chocolate cake mix, which made one 9×13 cake. I omitted the nuts this time and used green sugar to sprinkle on top instead of rolling in chocolate sprinkles.
Prep Time: 5 minutes
Total Time: 2 hours 5 minutes
1/2 cup cold milk
1 package (6-serving size) vanilla flavor instant pudding & pie filling
1 teaspoon pumpkin pie spice*
1 cup canned pumpkin
2 1/2 cups frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Graham Pie Crust
1. In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
2. Garnish as desired. Store in refrigerator.
* *NOTE: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.
2 boxes Baker’s white chocolate baking squares
1 bag Andes mint baking chips
Break apart the Baker’s white chocolate baking squares and put in a microwavable glass bowl. Microwave for 1 1/2-2 minutes, until melted, stirring halfway through.
Once the chocolate is melted, place a sheet of wax paper on a cookie sheet and spread the melted white chocolate on the wax paper. Allow to cool slightly, but not enough to start hardening.
Sprinkle with the Andes mint baking chips (as many as you want) and place the cookie sheet in the refrigerator for 4 hours until completely hardened.
Remove from the wax paper and break apart into bite-sized pieces. Enjoy!