Finally, since last Christmas' gingerbread, I was able to use up a bottle of dark corn syrup. Molasses might have been too strong, and I was substituting quite a few ingredients anyway, so it worked perfectly. Can you guess?
I baked a pecan pie in honor of my dear friend's birthday, which is actually Saturday. Why not do the baking early? I figured it was worth the work ahead of time, and besides, it will last beyond Saturday anyway.
My recipe called for butter and shortening in equal portions for the crust, along with my special gluten-free flour blend and a few tablespoons of ice-cold water. I spread out the dough between a couple sheets of waxed paper and rounded it out to form my crust, laying it into a 9-inch pan. I set that aside and began to mix my filling ingredients: dark corn syrup, a cup of sugar (I substituted Splenda for the diabetics in the house), some melted butter, and three eggs. Oh wait - I forgot the most important ingredient: pecans! The recipe also called for vanilla extract (Shhh. Don't tell, I forgot to put it in)... but nobody would really miss it.
I set my pie to bake in the oven at 350 deg Fahrenheit and skipped off to play the piano and do some chores. When I returned, it was bubbling and the crust was crisping up nicely, so I removed the pie from the oven and set it on the counter to cool. That pie is so rich (we dug into it tonight because she just couldn't wait)!
After all, life is too short to die. And too short not to make pecan pie, I say.
Huzzah for pie!
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