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March 10, 2014
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Plains Edition Recipes 3-8-14

Supreme Pecan Pie
Chris Bryant, Johnson City, Tenn.
3 Eggs
1 c. Dark corn syrup
1 c. Sugar
2 Tbsp. Butter, melted
1 t. Vanilla
1/8 t. Salt
1-1/4 c. Pecans, chopped
1 (9-inch) Pie crush, unbaked
Preheat oven to 400 degrees. Beat eggs slightly. Mix in and stir corn syrup, sugar, butter, vanilla and salt. Add pecans. Pour mixture into pie shell. Bake for 15 minutes then lower oven temperature to 350 degrees and continue baking for 30-35 minutes. Center should be slightly less set than edges when done.

French Silk Chocolate Pie
Sharon Raasch, Imperial, Neb.
1 c. Heavy cream, chilled
3 Large eggs
3/4 c. Sugar
2 Tbsp. Water
8 oz Bittersweet chocolate, melted and cooled
1 Tbsp. Vanilla extract
1 stick Butter, unsalted, 1/2-inch pieces, softened
1 (9-inch) Pie shell, baked and cooled
With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate. Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with 1/2-inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes. Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.

Dump Dessert
Kay Bedlan, Lewellen, Neb.
2 large cans Crushed pineapple
2 large can Cherry pie filling
1 large box White or yellow cake mix
2 sticks Margarine, cut in pieces
In a 9-by-13-inch pan, dump in the pineapple with juice, then the pie filling. Sprinkle dry cake mix over the top. Do not stir together! Over all this, spread pieces of margarine. Bake at 350 degrees for 1 hour. Serve with Cool Whip or ice cream. *May use different flavors of pie filling and cake mix.


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The Fence Post Updated Mar 10, 2014 03:02PM Published Jun 16, 2014 02:18PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.