PECAN PIE RECIPE

Claims have been made of the dish existing in the early 1800s in Louisiana, but this does not appear to be backed up by recipes or literature.[3] Attempts to trace the dish’s origin have not found any recipes dated earlier than 1886,[4][5] and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.

Ingredients:

1 CUP OF PECAN HALVES

1 BASIC PIE CRUST, UNBAKED

1 EGG + 3 EGG WHITES

1 CUP OF LIGHT CORN SYRUP

1/3 CUP OF PACKED DARK BROWN SUGAR

FULL RECIPE —> HTTPS://CANUSTILLHEARME.NET/PECAN-PIE-RECIPE/

or Watch MCCN’s Editor’s Recipe:

Click for Cooking/Food Themed Apparel

CARROT CAKE SWIRLED CHEESECAKE BARS RECIPE

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Let’s check out this different spin on the carrot cake and cheesecake.

INGREDIENTS

24Servings

See Directions at Mccormick.com 

Crimson Splattered Southern White Cake

If you saw Django then you know the characters never got to eat that White Cake but you can. Serve some up while watching the movie or as finale to watching the film.  CRIMSON SPLATTERED SOUTHERN WHITE CAKE

http://www.eatori.com/2013/02/crimson-splattered-southern-white-cake-django-unchained.html

Click to Read our Film and Foodie Review

Homemade Bon Bons

Those of us who are bit old school remember when hot pretzels and nachos were not the major movie food but the beside popcorn and Raisinettes were bon bons.  The assuming quietly edible treat of the theater unlike popcorn.  If you don’t know, you are about to know about the small frozen pop in your mouth  ice cream treated coated in chocolate.  See this gourmet stab at homemade bon bons, perfect for any film and foodie night from the Golden Globes to the Oscar viewing party to dvd/on demand gatherings.

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See the Visual step Making Process. See Recipe

Patriotic Dessert: Blue Razz Sundae

 

June has been a busy month and arrived with all of its hoopla, pomp and circumstance! The kids are out of school, summer has arrived, and graduations and weddings are abounding. There will be a lot of entertaining and activities.

I created The Blue Razz Sundae and The Razzy Fruit Salad to accommodate hectic lifestyles without sacrificing deliciousness, healthiness or visual appeal. Children, parents, family members and friends of all ages will enjoy these delectable treats. They’re low in sugar, carbs and calories but high in taste, vitamins and antioxidants.

First up is The Blue Razz Sundae, whose colors make it a perfect dessert for the 4th of July, which is just around the corner or any american patriotic celebration.  The Blue Razz Sundae is a tropical, low-calorie, mouthwatering diva of a dessert that’s sure to bring razzmatazz to your table for any holiday — or just anytime.- Carla Crudup

Serves Four

2 cups fresh blueberries

1 cup fresh raspberries

1 quart low-fat pineapple-coconut (or vanilla) ice cream

Razzy Raspberry Sauce (recipe follows)

4 Chocolate Wafers

Wash and drain berries. Set aside. Place a few blueberries into the bottom of 4 martini glasses. Place 2 scoops of ice cream in each glass. Place more blueberries around the ice cream scoops.

Razzy Raspberry Sauce

1 10-ounce jar Raspberry Fruit Spread
2 tablespoons water
¼ teaspoon orange zest

Place all ingredients in microwaveable bowl and stir. Microwave on high power 
for 40 to 60 seconds. Stir until smooth. Serve immediately. Any remaining sauce 
can be transferred to a glass jar (refrigerate, tightly covered). When ready to 
use, just reheat sauce. Thin the sauce with 1 tablespoon of water if necessary.

 

Drizzle raspberry sauce over the ice cream. Top sundae with raspberries and garnish chocolate wafer. Serve immediately.

See Recipe for The Razzy Fruit Salad

Article and recipes Copyright © 2006 Carla Crudup. All Rights Reserved.