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Potato gnocchi are a type of fresh Italian pasta usually made from potatoes, flour and eggs. < Back Potato Gnocchi Prep Time: 40 Minutes Cook Time: 5 Minutes Serves: 4 Level: Beginner About the Recipe Potato gnocchi are a type of fresh Italian pasta usually made from potatoes, flour and eggs. Ingredients For Potato Gnocchi 500 g (1,1 pound) of potatoes 150 g (1 cup) of “00” flour 1 medium egg 1/2 teaspoon of fine salt For the Seasoning 30 g (1/3 stick) of unsalted butter 3 or 4 sage leaves freshly ground black pepper grated parmigiano cheese Preparation The ingredients are combined to form a soft dough, which is then cut into pieces and rolled into cylinders. The cylinders are then cut into small portions and pressed with a fork or gnocchi board to create indentations. They are then boiled in salted water until they float to the surface. Potato gnocchi can be served with a variety of sauces and toppings, such as meat sauce (such as Bolognese sauce), tomato sauce, marinara sauce, butter and grated parmigiano cheese as in this recipe. They can also be fried or baked to create a variety of tasty dishes, as for example Gnocchi alla Sorrentina. A popular traditional Italian dish, potato gnocchi are loved around the world for their delicate flavor and soft, creamy texture. Follow this gnocchi recipe with all the step-by-step secrets to making homemade gnocchi and you’ll bring the best potato gnocchi to the table. The softest and most delicious ever, with the delicate and dominant flavor of potatoes, perfect with any type of sauce. Kitchen Tools and Equipment To make potato gnocchi you definitely need a pastry board to knead and cut the gnocchi. We recommend this reversible Wooden Pastry Board with engraved ruler and pie board template. Really lovely and useful! You can cut gnocchi just fine with a well-honed knife. But if you want something fancier and always useful in the kitchen, try checking out this multi-purpose stainless steel Bench Scraper-Chopper-Cutter. Traditionally, the gnocchi are rolled lightly on a wooden gnocchi board at the end to give them their famous aesthetic shape. You can conveniently use a fork to do this. But have a look at this really nice Gnocchi Board Set . Finally you need a Stainless Steel Potato Ricer and Masher . How to Make Potato Gnocchi: Step 1) – Peel and wash the potatoes in fresh water. Place the potatoes in a large pot of cold, salted water. Boil the potatoes with the skin on so they absorb less water. Bring to a boil and cook for 20 to 40 minutes, depending on the size of the potatoes. Occasionally use a fork to check for doneness. When cooked, drain and set aside until cool enough to handle but still warm. Then peel the potatoes. An easy way to peel the potato is to stick a fork in it and peel it with a knife. Put the flour on your work surface and make a well in the center. Place the potatoes in a potato ricer and mash them right on top of the flour. Step 2) – In a separate bowl beat the egg with a fork and add the fine salt. Stir and let the salt dissolve. Then add 2 tablespoons of the beaten egg to the potatoes. Step 3) – Knead the ingredients with your hands, quickly and briefly. Long kneading will make the dough sticky. Potato gnocchi dough should be kneaded lightly, possibly while the potatoes are still warm, because the heat helps the ingredients come together. Quickly form a ball. If the dough is too soft and sticky, add 1 teaspoon potato starch instead of flour. You want a soft but firm ball. Step 4) – Cut a piece of dough about the size of an orange. Using your hands, roll the dough into a long rope, about 1 cm (1/2 inch) wide. If it’s too long, cut it in half and work one piece of rope at a time Step 5) – Cut the dough roll every 2 cm (about 1 inch) to make small cylinders. Set aside on a lightly floured surface. Repeat with the rest of the dough. You can now use a previously floured gnocchi board. Slide your gnocchi onto the gnocchi board, pressing lightly with your thumb in the center. If you like, you can place a fork on your work surface and push each gnocchi from the base of the fork tines upward into a decorative shape. Continue to make the potato gnocchi until all the dough is done. Allow the gnocchi to sit at room temperature for 20 minutes before cooking. Why do the Potato Gnocchi Need to Rest Before Being Cooked? Gnocchi are a type of pasta made from potatoes and flour, and resting at room temperature before cooking is important for two main reasons. First, it allows the gnocchi to dry slightly, making them less moist and easier to work with. This way the gnocchi will hold their shape during cooking and will not fall apart in boiling water. Second, resting at room temperature allows the starches in the potatoes and flour to absorb the moisture in the gnocchi themselves. This process makes the gnocchi more compact and less chewy, creating a better texture during cooking. We recommend that the gnocchi be allowed to rest at room temperature for at least 20 to 30 minutes before cooking. How to Cook Potato Gnocchi Step 1) – Now you need to cook the gnocchi. Fill a large pot with water and bring to a boil. When it comes to a boil, add the coarse salt. Then add the gnocchi a few at a time, stirring once or twice to make sure they don’t stick. Cook until the gnocchi float to the surface. Step 2) – When they float to the surface, remove them with a slotted spoon and place them in the saucepan with the sauce. Now let’s see how to make the butter and sage sauce. How to Make Sage Butter Gnocchi Melt the butter in a skillet over medium heat and add the sage. Drain the gnocchi with a slotted spoon and add them to the skillet. Cook for 1 to 2 minutes, stirring. Add the grated Parmigiano and freshly ground black pepper. Stir and serve. What’s the Best Sauce for Seasoning Potato Gnocchi There are many homemade sauces that work well with gnocchi. As we’ve seen, sage and butter is probably the easiest. If you don’t like the flavor of sage, just add butter and Parmigiano-Reggiano: quick, easy, and rich. Probably the most popular sauce is a simple tomato sauce made with sauteed garlic, tomato passata and basil. If you add pieces of fresh mozzarella to the tomato gnocchi and put it in the oven for 10 minutes, you get the famous gnocchi alla Sorrentina! Another very popular gnocchi sauce in Italy is pesto. Try gnocchi with Bolognese sauce. Why not! Finally, how about Gnocchi al Gorgonzola? In a bowl, melt some Gorgonzola in the microwave, add the gnocchi and a little grated Parmigiano. Stir and serve! How to Store Potato Gnocchi Uncooked potato gnocchi cannot be stored in the refrigerator, because they would immediately turn dark. You can let them rest at room temperature and covered for no more than 30 minutes. Leftover cooked gnocchi may be refrigerated in an airtight container for up to 1 day. Reheat in the microwave. Can I freeze Potato Gnocchi? To keep the gnocchi for a long time, freeze them. Here’s how: Place the potato gnocchi on floured trays (wood, plastic, or cardboard), well apart. Place the trays in the freezer. Wait 2/3 hours, then put them in plastic food bags and put them back in the freezer. Do not put the freshly made gnocchi in plastic bags when they are still soft or they will stick together! Cook the frozen gnocchi in boiling water (as described above) directly from the freezer. This will give them the softness and texture of freshly made potato gnocchi. What is the Best Potato to Make Potato Gnocchi? When making potato gnocchi, it is best to use a dry, starchy variety of potato: the mashed potato will be less liquid and therefore require less flour. Less flour also means a better result; you will taste the authentic taste of potatoes. The perfect potato is an old potato, not a new potato. New potatoes contain more water, which absorbs too much flour. So if you can, use old, red-skinned potatoes. We recommend Russet or Yukon Gold potatoes. What is the Best Flour for Gnocchi? Use an all purpose flour, even better if it’s a “00” flour. The latter will make your gnocchi even softer and more tender. To get the best potato gnocchi, pay attention to the amount of flour used to make the dough. The smaller the amount of flour used, the softer and more palatable the gnocchi will be. The right proportion of flour to be added to boiled and mashed potatoes is about 30% of the weight of the potatoes, maximum. Previous Next

Creamy and smooth from-scratch custard joins bananas, whipped cream, and a buttery flaky baked pie crust to make one epic banana cream pie. There are plenty of ways to make this banana cream pie recipe ahead of time. See various steps < Back Homemade Banana Cream Pie Prep Time: 4 hours (includes crust) Cook Time: 30 Minutes Serves: (1) 9-inch pie Level: Beginner Ingredients Crust 1 unbaked pie crust (what I used) or all butter pie crust* optional egg wash: 1 large egg white beaten with 1 Tablespoon milk Custard Filling 4 large egg yolks 1/4 cup (30g) cornstarch 2 cups (480ml) whole milk 1/2 cup (120ml) heavy cream 1/2 cup (100g) granulated sugar 1/8 teaspoon salt 2 teaspoons pure vanilla extract 2 Tablespoons (28g) unsalted butter, softened to room temperature 4 yellow bananas (not super ripe yet) optional: sprinkle of ground cinnamon Whipped Cream 1 cup (240ml) cold heavy cream 2 Tablespoons (15g) confectioners’ or granulated sugar 1/2 teaspoon pure vanilla extract Preparation What Is Banana Cream Pie? The combination of kitchen magic. Seriously, though, banana cream pie combines homemade pie pastry crust, fresh bananas, vanilla custard, and fluffy whipped cream. First, Bake Your Pie Crust Blind baking a pie crust shell = baking it without a filling. Why do we do that? Well, if you have a no-bake pie filling like coconut cream pie or today’s banana cream pie, you need a baked pie crust. Start with homemade pie dough. To bake pie crust without a filling, you need to weigh it down to help prevent it from shrinking. I’m pretty loyal to ceramic pie weights; they’re inexpensive and get the job done. You can also use dry beans. (Note: You’ll need 2 packs of the pie weights!) Here are the steps: Make the pie dough ahead of time, and then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out. Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges. See my how to crimp and flute pie crust tutorial for helpful tips and visuals. Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold when it hits the oven. Line with parchment paper, and then fill with pie weights. Bake until the edges are lightly brown, about 15 minutes. Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom. Return the crust to the oven until the entire pie shell is golden brown. Cool pie shell completely. You can do this up to 3 days ahead of time! This baked pie crust “shell” is crispy, flaky, and ready for your banana cream filling. Layer in Your Banana Slices Layer banana slices into your baked pie crust shell. Sometimes I add a sprinkle of cinnamon on top of the banana slices. This is definitely a unique addition to BCP, but wow!!! It tastes unbelievable. Success Tip: Don’t use overly ripe bananas because they can seep liquid and break your thick custard filling. Save your brown spotty bananas for banana bread, and use the yellow ones for banana cream pie. Homemade Custard Filling I’m here to squash any fears that you may have about from-scratch custard. It’s actually pretty easy—if you know how to whisk, you can make it. If you’ve ever made coconut cream pie, mocha chocolate pudding pie, or homemade dirt pudding, the process will look familiar. You’ll need sugar, whole milk, heavy cream (also needed for the whipped cream topping), and egg yolks. For flavor, you’ll add vanilla and butter. For thickening, you’ll use cornstarch. (The egg yolks and cream help, too.) The first step is to mix egg yolks and cornstarch together: I usually do this with a fork in a liquid measuring cup, because we’ll eventually pour this into the cooking milk mixture. Heat whole milk, cream, sugar, and a little salt on the stove. Once the milk/cream/sugar is gently simmering, slowly stream and whisk a little of this milk mixture into the egg yolk/cornstarch mixture. This is called tempering. The slow and steady stream of warm milk is bringing the egg yolks’ temperature up without scrambling them. Then stream and whisk the heated egg yolk mixture into the rest of the milk/cream/sugar on the stove. Cook on low, and let it begin to bubble, which happens pretty quickly. Whisk it while it pops and bubbles for just 1 minute. Remove from heat, then stir in the vanilla and butter, and allow to slightly cool. The custard will be smooth, rich, and silky: FAQ: Why Isn’t My Custard Smooth? Do you notice little bits of egg yolks in your custard? You may not have tempered them slowly enough. Remember to very slowly stream and whisk some of the cooking milk mixture into the egg yolk/cornstarch mixture, and then very slowly stream and whisk it back into the pot. Whisk constantly. If your best efforts still result in a few chunks, you can strain the finished warm custard through a fine mesh sieve. Or just leave it—you can’t really taste it. How to Ensure Your Banana Cream Pie Sets With 4 egg yolks, 4 Tablespoons of cornstarch, and some heavy cream, you can be certain this custard sets into a pretty sliceable texture. Be sure to whisk it on the stove often, and let it bubble and cook long enough for the heat to help bind the cornstarch to the fat. (1 minute is plenty.) Spread the vanilla custard filling over the banana slices, cover with plastic wrap right on the surface to prevent a skin from forming, then refrigerate the pie for at least 4 hours and up to 1 day. FAQ: Can I Make Banana Cream Pie in Advance? This is a make-ahead dessert. You can make the pie dough in advance and bake the pie crust shell in advance. You can also refrigerate your assembled (but not garnished) banana cream pie for up to 1 day, with the plastic wrap right on top of the surface. And you can make the whipped cream topping in advance, but don’t add it until right before, or up to 1 hour before serving. So if you’re looking for Easter dessert recipes or hoping to make this pie for a special celebration, be sure to plan ahead. You don’t want to decorate the pie with banana slices in advance because they’ll brown. (A brush of lemon juice can extend their freshness by a couple hours, but will affect their flavor.) Right before, or up to 1 hour before, serving, top the pie with homemade whipped cream. You can decorate it any which way, or pretty piped dollops or swirls like the pictured pie. I use a Wilton 1M piping tip to pipe it. You could also use up your leftover egg whites and top it with marshmallow meringue topping, and toast it with a kitchen torch! When ready to serve, add banana slices on top. I usually go heavy on the sliced banana garnish. I love texture in desserts, and banana cream pie doesn’t usually deliver on that front. But with lots of banana slices, we’ll get there. Now savor every flaky, creamy, fluffy bite as it melts in your mouth, because you deserve to. You made this all from scratch! Instructions 1. At least 2 hours ahead, make the pie dough: Make the pie crust through step 5 according to my directions. Make pie dough in advance because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 2). The recipe makes 2 crusts, and you only need 1 for this pie, so save the other for another pie. 2. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. If the dough is too warm, fluting/crimping will be difficult, so you can always chill it in the refrigerator for 5–10 minutes first. After fluting/crimping the edges, chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes. Chilling the shaped dough helps prevent the crust from shrinking. 3. While the crust is chilling, preheat the oven to 375°F (190°C). 4. Blind bake the crust: Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) I like to push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down. Bake until the edges of the crust are starting to brown, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until the bottom has browned. Remove from the oven, and cool on a wire rack completely before filling. You can blind bake the crust up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill. 5. Make the custard filling: Whisk the egg yolks and cornstarch together. (A fork works nicely for this, or a small whisk.) Set aside. Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Once simmering, remove about 1/2 cup (120ml) of the milk mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Cook for 1 full minute, whisking constantly. 6. Remove the pan from heat and whisk in the vanilla and butter. You will have about 3 cups of filling. If you notice a lot of little chunks of egg yolk, they may not have been tempered properly. To fix, you can run the warm custard through a fine mesh sieve . 7. Place a piece of plastic wrap directly on top of the warm pudding to prevent a skin from forming on top. Allow to cool for 15 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust. 8. Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s ok if it is still slightly warm). An offset spatula is helpful for spreading. Place a piece of plastic wrap directly on top of the custard; again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day. 9. When ready to serve, or up to 1 hour before serving, make the whipped cream: Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. 10. Pipe or spread the whipped cream on top. (I use Wilton 1M tip .) Slice remaining banana and garnish with banana slices and serve pie immediately, or refrigerate for up to 1 hour and then garnish with banana slices and serve. (Best to garnish with banana slices immediately before serving, but whipped cream can go on the pie up to 1 hour in advance.) 11. Slice and serve. Cover leftovers and store in the refrigerator for up to 5 days. Notes 1. Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of step 2, end of step 8, and step 10. This is not the best pie to freeze; the filling’s texture is never quite the same. However, if you have leftover slices and aren’t concerned as much about taste and appearance, you can freeze leftover pie for up to 3 months. Thaw in the refrigerator. 2. Special Tools (affiliate links): Rolling Pin | Pie Dish | Pie Weights | Pastry Brush | Egg Separator | Whisk | Offset Spatula | Electric Mixer ( Handheld or Stand Mixer ) | Piping Bag ( Disposable or Reusable ) and Wilton 1M Piping Tip if piping 3. Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use. 4. Crumb Crust Alternative: To cut back on time, try using a graham cracker crust. Make sure you bake it for 10 minutes at 350°F (177°C), then let it cool completely before filling. 5. Whole Milk & Heavy Cream: These are imperative for the custard to set properly. I do not recommend any substitutions. 6. Prevent Bananas From Browning: Feel free to very, very lightly spritz or brush banana slices with lemon juice prior to arranging in pie crust shell, and prior to using as garnish. They will eventually brown, so it’s best to assemble the pie up to 1 day in advance (step 8), and garnish with banana slices right before serving (step 10). 7. Update in 2023: Recipe used to call for 1 and 3/4 cups whole milk and 1 and 1/2 teaspoons vanilla extract. For a slightly smoother, more flavorful custard, I now use 2 cups whole milk and 2 teaspoons vanilla, as you can now see in the recipe. Previous Next

A fully cooked pecan pie filling recipe that can be canned, used as a sauce for ice cream or cheesecakes, or fill a fully baked pie shell for a quick and easy dessert. But don't worry, we have included instructions if you want to use this filling in your own unbaked pie crust! < Back Pecan Pie Filling Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 8 Level: Beginner Ingredients 2 cups pecans chopped 1 cup dark corn syrup ½ cup brown sugar 4 tablespoon unsalted butter 3 eggs ¾ teaspoon salt 1 teaspoon vanilla extract Preparation Why This Recipe Works This recipe can be canned and given as a gift to a party host or in place of a cookie exchange. It is naturally gluten-free and can be made easily dairy-free. Made on the stovetop, stirring over low heat prevents the eggs from scrambling. Once fully cooked it can be used in a variety of ways from filling mini tart shells to canning for use later in the year! This recipe can also be used to make pecan pie bars or a pie when used with your favorite pie crust recipe ! Ingredient Notes Pecans- I like to use a mix of halves and pieces. Dark Corn Syrup - There are recipes that use light corn syrup, but I love the richer flavor that dark corn syrup brings to the pecan pie filling. Light Brown Sugar - I like to use light brown sugar to offset the richness of the dark corn syrup. If you only have dark brown sugar that will work too! I do not recommend substituting granulated sugar, but dark coconut sugar will work. Unsalted Butter - Melted to keep the filling smooth and creamy. If you use salted butter, reduce the salt by half. Use vegan butter for dairy-free. Vanilla Extract - A touch of vanilla adds warmth and flavor depth to the filling. Optional Pecan Pie Filling Add-Ins This delicious pecan pie filling recipe definitely doesn’t need any changes, but here are a few ways it can be adjusted to fit your needs: Dairy-Free Pecan Pie Sauce - Use dairy-free butter in the filling. Bourbon - Add 1 to 2 tablespoons of bourbon along with the vanilla. Walnut - I know. It’s a pecan pie. But you can totally just swap out with your favorite nuts, but walnuts are the most common. Chocolate Pecan- Add 1 cup of semi-sweet chocolate chips as the sauce is cooling. How to Make Stove Top Pecan Pie Filling Melt- Add all the ingredients, except the vanilla extract, in a saucepan. Heat on low heat and constantly stir until the sugar is dissolved and the butter is melted. Boil- Gradually increase the heat until the pecan mixture reaches a low boil. Stir every minute to ensure the eggs do not scramble. Once the mixture has thickened add the vanilla extract. Cool- Cool to room temperature before using. See below for storage and canning instructions. How to Use Cooked Pecan Pie Sauce Beyond using this filling for pie (or mini pies), you can use this pecan pie sauce on cheesecakes, stir it into yogurt for a snack, or make an ice cream sundae! You can also use it on top of pancakes or waffles Cooked pecan pie filling can also be used in pastry treats like homemade pop tarts or hand pies or as a cake filling. How to Make Pecan Pie Filling for Baking Par Bake- Blind bake your crust for at least 15 minutes at 425 F degrees. Melt- Melt your butter and cool slightly so as not to cook the eggs. Combine- Whisk in the corn syrup, brown sugar and salt. Add the beaten eggs and vanilla. Bake- Add your pecans to the pie shell (if you want a pretty design) and pour over the sauce or add them directly to the sauce and pour it into your pie shell. Bake until the center is just set. Cool- This easy pecan pie recipe needs to cool on a baking rack for at least 2 hours, preferably overnight. Failing to cool your pecan pie properly will result in a running center. The filling needs time to set up properly. Expert Tip Using room-temperature eggs will reduce the chances of the eggs scrambling creating an unwelcome texture. Storage Cool the sauce completely and store it in the fridge in an airtight container for up to 2 weeks. Serve at room temperature or warm. You can reheat the sauce in the microwave on 50% power stirring every few minutes. Or reheat in a saucepan on the stovetop over low heat. This recipe can be frozen in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating. If baked in a pie, store the pie in its original pie plate at room temperature and cover it with foil or plastic wrap. Canning Instructions Leave one inch of headspace in your jar when canning to prevent jar overflow in the canner. Once the sterilized jars are filled and the lids are attached, the pecan pie filling is canned in a water bath canner for 25 minutes. Remove from the heat and allow the jars to sit for an additional 5 minutes before carefully removing them from the water. Let sit for 24 hours before checking the seal. INSTRUCTIONS Pecan Pie Sauce In a medium saucepan over low heat, stir together the chopped pecans, corn syrup, brown sugar, butter, eggs, and salt. Stir constantly until the sugar has dissolved. 2 cups pecans,1 cup dark corn syrup,½ cup brown sugar,4 tablespoon unsalted butter,¾ teaspoon salt,3 eggs Increase the heat and bring to a slight boil, just so the edges of the pan bubble. Reduce to a simmer. Cook for 8 minutes or until thick. Stir in vanilla. 1 teaspoon vanilla extract Let cool to room temperature before using. Pecan Pie Instructions 1. Par bake crust for 15 minutes at 425 F degrees. Use pie weights or dry beans to weigh down. 2. Melt the butter in the microwave or in a saucepan. Allow to cool slightly but not solidify. Whisk together the cooled melted butter, corn syrup, brown sugar, and salt until well combined and frothy. Add the eggs and vanilla. Whisk until combined. Stir in pecans. 3. Pour into the pie shell. Bake at 350 F degrees for 35 to 40 minutes or until the center is just set and reaches 200F degrees. 4. Cool the pie on a baking rack for at least 2 hours, preferably overnight. Serve cold or at room temperature. NOTES Use this pecan pie filling as a sauce for ice cream, cheesecakes, etc, or to make deconstructed pecan pie in a cup. Cool completely and store in the fridge in an airtight container for up to 2 weeks. Serve at room temperature or warm. This recipe can be canned or frozen in a sealed container for up to 3 months. EQUIPMENT Medium Saucepan Previous Next

These aren’t the cake type brownies, or the too dense and mushy brownies. Nope, these are the gooey-in-the-center and the crisp-around-the-corner brownies. Once you eat these, other brownies just won’t measure up. < Back Best Brownies Ever Prep Time: 10 minutes Cook Time: 30-35 minutes Serves: 16 Level: Beginner Ingredients 1/4 cup butter or margarine, melted 2 eggs, beaten 1 teaspoon vanilla extract 2 1/4 cups Brownie Mix (Find recipe in Dry Mixes) 1/2 chopped nuts (your preference) Preparation Preheat oven to 350°F. Grease and flour an 8-inch square pan (the corners are the best pieces) Combine all the ingredients, except the nuts. Beat until smooth. Stir in nuts and pour into prepared pan. Bake for 30-35 minutes, or until edges separate from the pan. Sprinkle powdered sugar, or frost with your favorite frosting. You can also spread chocolate chips on it while it is still hot and let them melt. Lightly spread over brownies. Now get a tall glass of cold milk, sit back with a brownie square, and enjoy! Previous Next

Oranges are easy to can at home using a simple water bath canner. < Back Canning Oranges Prep Time: 10 Minutes Cook Time: N/A Serves: 7 Quarts Level: Beginner About the Recipe Oranges are easy to can at home using a simple water bath canner. Ingredients 15 lbs oranges, peeled and membranes removed. 1 1/4 cups sugar 10 1/2 cups water Preparation Oranges are a high acid food, and they’re perfectly safe for water bath canning. This applies to all types of oranges including navel oranges, mandarins, clementines, and tangerines. The California oranges of my childhood are slightly more acidic than Florida varieties, but they’re all well below a safe canning pH of 4.6. PREPARING ORANGES FOR CANNING Oranges can be canned whole or in segments. Segments tend to work better for larger navel oranges, but smaller clementines are perfect for canning whole. Regardless of whether you can oranges whole or in segments, they obviously need to be peeled. Remove as much of the white pith as possible, while avoiding puncturing the segment membranes. If you cut into the segments the juice will run into the canning syrup, and they’ll lose flavor that way. For canning whole oranges, it helps to remove the pith from the center of the orange as well as the big hunk of pith that tends to sit at the flower or navel end of oranges. It can be tricky to remove it without breaking the orange into segments, but if you take a finger and gently slide it through the center of the orange the navel end pith and the stringy interior pith will all come out together. Creating space in the center of the orange is also helpful to allow the syrup to penetrate into the center of the fruit. For orange segments, simply remove as much pith as possible and break the fruits into individual pieces. HOW TO CAN ORANGES Oranges are usually canned “raw pack” which means that the fruit is packed into the jar without any pre-cooking. A boiling hot syrup is poured over the top before the jars are sealed and processed in a water bath canner. When canning oranges, choosing the liquid is completely up to you. Straight water is fine from a safety perspective, but it’ll wash out the oranges and leave them flavorless. It’s generally recommended that you can oranges in a very light, light or medium sugar syrup. An extra light syrup approximates the amount of natural sugar in the fruit and will help them keep their flavor and sweetness without adding extra. Dissolve sugar in water and bring it to a rolling boil before pouring it over oranges packed in canning jars. It takes about 2 pounds of orange slices to fill a quart canning jar, and roughly 3/4 of a pound, fits in a pint canning jar. For whole oranges, I can fit about 10 clementines in a quart canning jar. That works out to roughly 1 1/2 pounds of whole oranges per quart. Pack the oranges tightly, as they’ll shrink a bit during canning. Oranges require 1/2 inch headspace. Both pints and quarts are canned for 10 minutes below 1000 feet in elevation, or 15 minutes up to 6000 feet in elevation. INSTRUCTIONS Peel the oranges and remove as much white membrane as possible. Divide oranges into sections, or leave very small clementines and tangerines whole if desired. Pack oranges tightly into canning jars, leaving at least 1/2 inch headspace. Bring water and sugar to a boil in a saucepan and stir to dissolve sugar. Pour boiling sugar syrup over oranges, leaving 1/2 inch headspace. Seal with 2 part canning lids. Process in a water bath canner for 10 minutes below 1000 feet (both pints and quarts). Increase time to 15 minutes for 1000 to 6000 feet in elevation. NOTES Recipe yields a full canner bath of 7 quarts, canned in extra light syrup. Significantly fewer oranges are needed for canning whole oranges. Previous Next

The melt in your mouth part of Homemade Caramel Corn is really true, you know. It’s hard to get the perfect taste to caramel corn because all people like it different ways. But for our family? We’ve found it. This recipe is perfect for us, with sweet caramel and just a hint of saltiness < Back Caramel Corn Prep Time: 20 mins Cook Time: 1 hour Serves: Level: Beginner About the Recipe Ingredients 12 to 14 cups popped popcorn ¾ cup packed brown sugar ½ cup butter or margarine ¼ cup light corn syrup ½ teaspoon salt ½ teaspoon baking soda Preparation Divide popcorn between two un-greased 9×13 pans. Cook brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally until bubbly around the edges. Continue cooking 5 more minutes and the remove from heat. Stir in baking soda until it goes all foamy (FYI –use one of your larger saucepans or you’ll have a mess on your hands – this is from experience). Pour over popcorn and stir until coated. For crunchier corn, bake uncovered in a 200-degree oven for 1 hour, stirring every 15 minutes. I have never had the patience to do that and so we have just always eaten it sticky and gooey and yummy! Happy food storage eating!

A Delicious Quick And Easy Breakfast, Snack, Or Dessert! < Back Peanut Butter Banana Bars Prep Time: 5 Minutes Cook Time: 30 Minutes Serves: 8 bars Level: Beginner About the Recipe Ingredients 3 super ripe bananas 1/4 cup smooth, natural peanut butter 1 teaspoon vanilla extract 1 1/4 cup instant or quick cooking oats 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup chocolate chips Preparation Preheat the oven to 350 F. Grease a loaf pan or line with parchment paper. Add the bananas to a large bowl and mash until almost smooth. Add in the peanut butter and vanilla extract and mix well. Add in the oats, salt, and baking powder and mix to combine. Fold in 1/3 cup of the chocolate chips, reserving the rest for the top of the bars. Pour the mixture into the loaf pan, using a spoon or spatula to smooth it out on top. Add the remaining chocolate chips to the top of the bars. Bake for 25-30 minutes, until a knife inserted in the center comes out clean. Let cool and cut into 6-8 pieces. Previous Next

This Little Caesars Italian Cheese Bread is amazing!!! The crispy edge, the garlic butter and all that cheese! This Italian Cheese Bread will not disappoint – your family will be looking everywhere for the Little Caesars pizza box! < Back Little Caesars Italian Cheese Bread Prep Time: 20 Minutes Cook Time: 15 Minutes Serves: 5 Level: Beginner About the Recipe This Little Caesars Italian Cheese Bread is amazing!!! The crispy edge, the garlic butter and all that cheese! This Italian Cheese Bread will not disappoint – your family will be looking everywhere for the Little Caesars pizza box! Ingredients 16 oz frozen pizza dough 3 tbsp butter 1 tbsp minced garlic 2 tsp Italian seasoning 2 cups mozzarella cheese shredded Preparation Let dough thaw in the refrigerator overnight. Then remove from the refrigerator about 30 minutes before baking and let it come to room temperature. 16 oz frozen pizza dough Spray a metal cake pan with nonstick cooking spray very heavily. You might also cut out a sheet of parchment and put in the bottom of the pan so it comes out more easily. Lightly press pizza dough into the cake pan – be sure to keep the dough nice and thick. Melt butter and mix together with minced garlic and ONE tsp of Italian seasoning 3 tbsp butter,1 tbsp minced garlic,2 tsp Italian seasoning Pour melted butter onto pizza dough and brush to edges Sprinkle shredded cheese all over dough being sure to push cheese to edges 2 cups mozzarella cheese Sprinkle with remaining Italian seasoning 2 tsp Italian seasoning Bake cheese bread at 400º for 12 minutes and then on Low Broil for 2-3 min until golden brown (watch it closely on broil) Remove from the oven and then remove from the pan. Using a pizza cutter, slice into 10 cheesy garlic bread sticks! Serve and dip into marinara sauce or make a little extra of that garlic buttery sauce! Previous Next

My mom’s go-to, all-around favorite pumpkin pie recipe. Never fail yumminess and good time holiday memories – topped with a dollop of whipped cream. < Back Pumpkin Pie Prep Time: 10 minutes Cook Time: 45 minutes Serves: 8 Level: Beginner Ingredients 1 ¼ cup pumpkin ½ teaspoon salt 1 ¼ cup evaporated canned milk 2 medium eggs ½ cup brown sugar, packed 1 ½ tablespoons sugar 1 teaspoon cinnamon ¼ teaspoon ginger ¼ teaspoon nutmeg ¼ teaspoon cloves Preparation Mix all ingredients together and pour into uncooked pie shell. Bake at 375 for about 45-50 minutes. Pie is done when a knife can be inserted and pulled out clean. If you are concerned about the pie crust burning, it can be covered with tinfoil so that it won't overcook. Pumpkin pie is best if made the day before and served cold with whipped cream. Note: Do not overfill pie shell; pumpkin custard will expand and overflow the crust and burn the crust and drip in the oven. If there is extra custard that won't fit in the pie shell, pour it into an oven-proof dish and bake. Serve with whipped cream. Previous Next

Family FAVORITE authentic German Beef Schnitzel recipe passed down from my grandma! < Back Best German Beef Schnitzel Prep Time: 30 minutes Cook Time: 10 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 pound raw beef roast/steak (you can also use chicken, or pork) Salt and pepper to taste 1 cup all-purpose flour 2-3 large eggs (lightly beaten with oil) 2-3 tablespoons oil (1 tablespoon per egg) 1 cup plain breadcrumbs or crackers (I prefer the breadcrumbs) Oil (for deep frying. Use a neutral-tasting oil with a high smoke point) Lemon juice Mayonnaise and ketchup sauce (equal parts or to taste) for serving Preparation Thinly slice partially frozen meat against the grain into smaller pieces. Pound meat VERY THIN with a flat mallet or meat tenderizer. The thinner the better. You should be able to see through the meat (and there may even be small holes). Lightly beat the eggs and the oil together. Season the flour mixture to taste with salt and pepper (or preferred seasoning). Place the egg mixture, the seasoned flour, and the breadcrumbs into three separate shallow bowls. Dredge each individual piece of pounded meat, 1) first in the flour, 2) then the egg mixture, and 3) finally the breadcrumbs, making sure to coat both sides well. Deep fry, or fry in a pan with a liberal amount of oil immediately (enough that it nearly covers it), or the end product will be soggy. Make sure the cooking oil is hot enough (about 330 ° F). You want to make sure that it starts to fry immediately and doesn’t just sit in the oil. Fry until golden brown on one side and then turn to fry until golden brown on the other side. Because the meat is so thin, this won’t take very long, only about 2-3 minutes . Transfer schnitzel to a large cookie pan with a rack and place in a warm oven until time to serve. Serve warm. Serve by drizzling with lemon juice, or with the mayo/ketchup mixture, or your favorite dipping sauce. Previous Next

These Cranberry Pecan Brie Bites are perfect for holiday entertaining! Whether you make them for Thanksgiving, Christmas, or New Year’s, no one will be able to resist the gooey melted brie, tart cranberry sauce, and toasted pecan atop a piece of naan! Easy and fabulous – just what holiday entertaining should be! < Back Cranberry Pecan Brie Bites Prep Time: 5 Minutes Cook Time: 6 Minutes Serves: 12 Level: Beginner Ingredients 1 cup cranberry sauce 2 8.8 oz packages Original Stonefire naan flatbread 1 8 oz package brie 24 pecan halves fresh thyme to garnish Preparation Holiday entertaining is one of my very favorite things. I love planning and preparing food for friends and family and appetizers are my very favorite. When it comes to holiday entertaining, appetizers are the one element that can make or break a party. It’s really more about quality over quantity. Having a few good appetizers is much better than putting too many so-so options in front of your guests. These Cranberry Pecan Brie Bites are an amazing appetizer that I will be serving this holiday season. The cranberry sauce is homemade, adding a touch of elegance and warmth to this easy-to-prepare dish. If you are short on time, or simply don’t have access to fresh cranberries, canned cranberry sauce will do in a pinch. Go for the “whole berry” version if you can find it. The cranberry sauce only takes about 15 minutes, start to finish, and is a wonderful complement to the brie. Because brie is such a favorite during the holidays, I knew it would be perfect for these tasty bites. I simplified the whole recipe with the use of Original Stonefire naan. Not only does it make preparation a breeze, it adds fantastic texture as well. Stonefire naan comes in so many great varieties and is available at many stores but the best places to find Stonefire are at Ahold, Publix or Kroger. I used a pizza cutter to cut the naan into small pieces. Each piece of naan is topped with a small wedge of brie, a small amount of the cranberry sauce and a pecan. The pecan gets toasted, the cheese gets all melty and fabulous, and the entire bite is total bliss. Hello, holidays. I topped each bite with a little fresh thyme. A pop of color is always a good thing and it really makes these Cranberry Pecan Brie Bites extra festive and fun. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Cut naan into pieces using a pizza cutter. Aim for 6 to 8 pieces per naan. Cut small wedges off the wheel of brie and place on top of the naan. Spoon a small amount of the cooled cranberry sauce on top of the brie. Top with a pecan half. Place on the prepared baking sheet. Bake for 6 to 8 minutes or until brie starts to melt and bubble. Remove, top with a sprig of fresh thyme and serve immediately. Previous Next

Move over lemon, Orange Dream Bars are IN THE HOUSE. Better than lemon bars, this is one of the best orange recipes you’ll ever try! < Back Orange Dream Bars Prep Time: 40 Minutes Cook Time: 1 Hour Serves: 24 bars Level: Beginner Ingredients 1 cup (226g) unsalted butter 2 cups (248g) all-purpose flour ½ cup (100g) granulated sugar ¼ teaspoon salt FILLING: ½ cup (119ml) fresh squeezed orange juice Zest of 1 orange 1 teaspoon orange extract 1 ½ cups (150g) granulated sugar ¼ cup (31g) all-purpose flour ½ teaspoon baking powder 4 large eggs Powdered sugar for topping Preparation Preheat the oven to 350F. Line a 9×13” pan with foil or parchment paper and spray with nonstick cooking spray. Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you’re using a hand mixer it will take extra time.) Press the crust into the bottom of the prepared pan. Bake for 18 minutes. A few minutes before the crust comes out of the oven, prepare the filling. Place all filling ingredients into a blender jar and blend until smooth, a few seconds to almost a minute, depending on your blender. You can also do this with a whisk in a large bowl. Carefully pour filling evenly over the hot crust. Return to the oven and bake until the top is no longer jiggly, about 20-23 minutes. Cool completely before dusting with powdered sugar and slicing into bars Previous Next