Thursday, December 24, 2009
Christmas Eve in the Kitchen with Us
Another tradition is for me to bake for Tom a treat that he has only once a year. This year it is date nut bread. That's probably his most requested item. I also do a Scottish marmalade pudding which he loves.
For the last couple of years, Tom has worked hard at making Monkey Bread from scratch, yeast and all ---putting it over the heating grate to get it to rise, etc. ---he received the Monkey Bread kit as a gift from the P.A. Halls ---but this year we are going with bakery coffee cake.
Instead, we are baking the pies for Christmas Day --- this year it is pecan -- Texas pecan --- and I am still debating which recipe to use --- do I go with the one in the Silver Palette that we use often, or my grandmother's recipe which is fairly standard, or do we try a new one? Maybe a chocolate pecan pie. Hmmm.....
Chocolate Pecan Pie
from the Texas Pecan Growers Association
1 12-ounce package semi-sweet chocolate chips
1 refrigerated homemade pie crust
2 T. butter
3 eggs, slightly beaten
1/4 cup firmly packed light brown sugar
1 cup dark corn syrup
1 tsp. vanilla
1 1/2 cups pecan halves, or large pieces, toasted
Heat oven to 350 degrees. Line 9 inch pie plate with pie crust as directed on package. (I put ours in the freezer at this point.) Melt the butter and 4 ounces of the chocolate chips in a microwave safe bowl in the microwave until the butter melts, between 1 and 2 minutes. Stir until chocolate is completely melted. Brush bottom of pie crust with small amount of beaten egg. Stir sugar, corn syrup, eggs, and vanilla into chocolate mixture until well blended. Stir in pecans and the rest of the chocolate chips. Pour into pie crust. Bake 55 minutes or until a knife inserted 2 inches from edge comes out clean. Cool on wire rack.
Merry Christmas everyone!
----Barbara & Tom