November Cooking Club Menu and Recipes

[DCJenn]

Haven't made them yet- waiting for the time off from work.

J.

Maybe I'll try the pecan pie as one of my pies for the school thing. I'm not a fan, but not everyone likes pumpkin and it might be nice to offer an option.

[HouseofWool]

What would happen if I didn't use parchment paper?

zilch - it just makes it easier to get out of the pan.

Oh that stuffing sounds good!!!

Pies are baked, pretty, and smell good, but I won't be able to report back on the flavor as I'm giving them away! Oh well. Someone else will have to do the investigative work.

The good news is, the recipe is obviously foolproof.

[L.Jane]

Pies are baked, pretty, and smell good, but I won't be able to report back on the flavor as I'm giving them away! Oh well. Someone else will have to do the investigative work.

The good news is, the recipe is obviously foolproof.

Yeay, because I am making the pecan pie for desert on Thanksgiving. Wish me luck.

[niener]

Yeay, because I am making the pecan pie for desert on Thanksgiving. Wish me luck.

Me too! I'll report back and let you all know how it goes...

I made another one today for our T-day dessert. DH was a bit put out that I made pecan pie for school folk and not for him.

[niener]

Well danggit, I totally forgot to take a photo of the pecan pies I baked this morning. And now it's all gone -- which should tell you how good it was!

They looked just like the photo on the website. Everyone commented on how pretty they were!

I actually made 2 different pies -- the first with the changes suggested by some of the comments on the website, and the second with some changes of my own. With both pies, I used a frozen crust rather than making my own.

The first pie followed the recipe, but with the addition of 1 1/2 tsp vanilla, 1 tsp cinnamon, and 1 Tbs flour. It was really good, but I would have liked it a little sweeter and a bit less firm. Also about halfway through baking, I had to cover the top with foil to keep it from burning.

For the second pie, I used about 1/4-1/3 c. of finely chopped pecans rather than 1/2 c., used 1/4 c. dark corn syrup instead of 2 Tbs, used 2 1/2 Tbs melted butter instead of 3 Tbs, and added 1/4 c. white sugar, 1 tsp vanilla, 1/2 tsp cinnamon, and 1 tsp flour. I also added the pecans on top about half way through baking instead of right at the beginning, and brushed a mix of honey, brown sugar, and regular sugar (thinned out a bit with some water) on top. I didn't have to put foil on the second one.

The second pie was a HUGE hit -- nearly everyone said it was their favorite. I should also note that these were true southerners that were eating the pies, and we tend to like things a bit sweeter, so that's probably why the one with more sugar was the favorite.