Do You Refrigerate Pecan Pie : Freezers On Sale.

Do You Refrigerate Pecan Pie

do you refrigerate pecan pie

  • Subject (food or drink) to cold in order to chill or preserve it, typically by placing it in a refrigerator

  • (refrigeration) the process of cooling or freezing (e.g., food) for preservative purposes

  • cool or chill in or as if in a refrigerator; "refrigerate this medicine"

  • preserve by chilling; "many foods must be refrigerated or else they will spoil"

    pecan pie
  • pie made of pecans and sugar and corn syrup and butter and eggs

  • Pecan pie is a sweet pie made primarily of corn syrup and pecan nuts. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings.

  • Pecan Pie (2003) is a short film by Michel Gondry, starring Jim Carrey, in which the main character drives around the streets in a bed while singing a made-up Elvis-style song. It also features French comic duo Eric et Ramzy as the gas station staff.

    do you
  • Do You is the seventh studio album from Sheena Easton. It was originally released in 1985 by EMI, reissued by One Way Records in '2000' remastered with B-sides. The album was produced by Nile Rodgers.

  • "Do You" is a 2007 single by American singer-songwriter Ne-Yo. It is about Ne-Yo questioning his ex-girlfriend if she ever thinks about him anymore. It is the second single from his second album, Because of You. The single was officially released to radio the week of June 12, 2007.

April's Southern Style Banana Pudding

April's Southern Style Banana Pudding

Banana pudding was a fixture in my mother's family for holiday meals - always prepared by my great grandmother - "Granny". Granny also always made a "cherry salad" (a concoction consisting of cool whip, cherry pie filling, coconut, pecans, sweetened condensed milk, crushed pineapple, mini-marshmallows and maraschino cherries). I can't say that I miss the cherry salad that much, but the banana pudding - I really long for at times. Granny's recipe for banana pudding was actually a recipe for banana cream pie filling - from a 1940s two-volume "Encyclopedia of Cooking." I have those cookbooks now - their pages dogeared and stained. Today I was craving comfort food that reminded me of my childhood.

So I folded and made homemade banana pudding. My recipe, which differs quite a bit from her old stand-by follows for anyone who would be interested. And um, also for me - because it's a running joke that I don't cook from recipes or accurately measure ingredients and thus can never quite duplicate food again when I cook it. And no, it is not "good" for you - despite the addition of bananas. But it is quite good.

1 cup sugar (cane sugar works best, but plain old granulated white sugar is fine too)
1/2 scant cup all purpose flour
1/2 tsp. salt
3 cups skim milk (1 cup set aside - I'm sure that 2% or whole would be decadently good - but well, we only use organic skim - so that's what I used in the recipe, and it was plenty rich)
1 can evaporated milk (will be about 1.5 cups - do NOT use sweetened condensed milk - it is NOT the same thing)
1 tsp. (or more - I use a little more) of vanilla. Do not use artificial vanilla extract - buy the real thing. I buy mine from a Latin market - imported from Mexico. It's delicious and I'm sorry but the fake stuff just doesn't compare.
1 tbsp. unsalted butter (NOT margarine)
3 egg yolks (throw the whites out, make an omelet, I don't care - but in my family, banana pudding does NOT have meringue on it)
4-5 ripe bananas
1 box of Vanilla Wafers (use the "real" thing - not a knock off).

Tools you'll need: a deep pan, a glass bowl of some kind to serve it in (you can use a 13x9 casserole dish, or any size pan really - but I like the way it looks in a clear glass bowl), a decent whisk, a glass measuring cup or bowl and measuring spoons.

Directions: Open the evaporated milk and pour it along with 2 cups of the milk into the pan and set the heat on the stovetop to a medium high. You want to slightly scald the milk. Once scalded, turn it down just a bit. Add the butter, chopped into little bits. Reserve the other 1 cup of milk for later. Add the 1 cup of sugar and salt and whisk into the warm milk. While the sugar dissolves into the milk, separate the eggs, and put the yolks into a glass measuring cup. Beat until yellow and lightly frothy - and add the vanilla directly to the egg yolks. If the eggs you use are particularly small, you can use four.

Slowly sprinkle in a little bit of the flour at a time into the warm milk and sugar mixture while constantly whisking until all is incorporated. Continue cooking over medium heat until thickened to the consistency of very thick pudding. Take off of heat, and put about 1 cup of the heated pudding into the egg yolk and vanilla mixture. Quickly mix together, and then pour back into the pudding in the pan (this keeps the eggs from curdling or turning into scrambled eggs). Keep off heat and whisk thoroughly every five minutes or so.

In the meantime, open the box of Vanilla Wafers (go ahead and feel free to steal a few to snack on, but don't get crazy). Layer one full row on the bottom of whatever bowl you will serve the pudding in. Peel bananas and slice thinly. Put another layer over the vanilla wafers.

After the pudding mixture has cooled, whisk in another 1 cup of cool milk to thin it a little (as it cools, it will thicken up surprisingly). Pour 1/3 of the cooled pudding mixture over the bananas in the serving bowl. Repeat layers - ending with vanilla wafers. Cover with saran wrap and refrigerate for at least two hours. Serve with a sprig of mint or a dollop of whipped cream.

It's amazing comfort food - that was present at every church social I can remember. Unfortunately way too many people rely on boxed pudding mix - which is just horrendous. Homemade sounds like a lot of work, but all together it takes about 30 minutes to prepare, plus extra refrigeration time. Apparently the dish doesn't have much of a following outside of Texas and the south - but try it. You'll thank me later. Your hips won't... but your tastebuds will.

Pecan cheesecake

Pecan cheesecake

Pecan pie cheesecake (Eng. units)

You will require a 20 cm (8 inch) loose based cake tin, base lined.

5oz of pecan pieces
7oz of brown sugar
1? glass of water
---> toast the chopped pecans for 5 minutes in the oven at 160°/ 320F
---> mix water and sugar in a pan, put on low het and bring to a
boil, stirring often. When it thickens, take it off the heat and stop
the (bain marie hm). Stir in the nuts before it hardens, then spread
on a cookie sheet lightly swept with oil. Let cool in the fridge.

1?oz of salt(ed butter
3oz of floor
2 tablespoon of brown sugar
---> Mix everything (everything what?) manually til you get a crumble
type dough, store in the fridge for later.

12oz of Mascarpone cheese (creamy) or Ricotta cheese (firm)
12oz of Philadelphia cheese
1 teaspoon of vanilla essence
3?oz of brown sugar
3 eggs
1 egg yolk
a pinch of lemon zest
---> Mix slowly, adding ingredients one after the others slowly.
---> grease the tin with butter. Pour in and bake in a low oven,
150C/300F, until the centre just wobbles and the top is golden brown
---> After 40mn, add the crumble dough on the cake so it bakes too
---> When the cake is done, take it out of the oven and spread the
caramelized pecans on top evenly. Refrigerate at least 6 hours before

Serve with a cup of cofee, Bon Appetit !

Cheesecake aux noix de pecans (EU units)

Pour une bonne cuisson, utilisez un moule de 20cm de diametre assez profond.

150g de noix de pecan
200g de cassonade
1/4 verre d'eau
---> griller 5 minutes les noix casses au four a 160°
---> porter a ebulition eau et sucre a feu doux en remuant souvent. Une fois le melange epais retirer du feu et arreter la cuisson au bain marie. Avant le durcissement melanger aux noix et etaler sur une plaque legerement huile et laissez refroidir au frigo.

50g de beurre demi-sel
75g de farine
2 CS de cassonade
---> melanger le tout a la main jusqu'a obtention d'un ensemble sable (type crumble), le disposer au frigo en attendant son utilisation.

350g de Mascarpone (fondant) ou Ricotta (ferme)
350g St Moret
1 gousse de vanille (pepins) ou 1 sachet de sucre vanille
90g de cassonade
3 oeufs
1 jaune d'oeuf
1 petite pincee de zest de citron
---> melanger ingredient par ingredient lentement
---> enfourner a 140° pendant 1h
---> au bout de 40 minutes saupoudrer la garniture crumble sur le cake afin qu'elle cuise
---> quand le cake est cuit, sortez le du four et disposez les noix de pecan caramelises froides de maniere homogene et laisser reposer au moins 6h au frigo.

Servez avec un cafe, Bon Appetit !

do you refrigerate pecan pie

See also:

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