Tipsy Raisin Pecan Pie Food

RAISIN PECAN PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain. In a large bowl, beat eggs, sugar, melted butter, vinegar, vanilla and spices until blended. Stir in pecans and drained raisins. Pour into crust., Bake on a lower oven rack until filling is set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

TIPSY RAISIN PECAN PIE

Steps:

• Preheat oven to 350 degrees F.
• Toss together raisins, pecans and flour in a medium size bowl until raisins and pecans are well coated with flour.
• Beat together butter and brown sugar in a large bowl until well blended (I use my stand mixer).
• Add divided egg yolks, one at a time, beating well after each addition.
• Add 2 tablespoons whiskey, vinegar, cinnamon, nutmeg and allspice; blend well. Stir in raisin & nut mixture and set aside.
• Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form (I use my stand mixer for this also).
• Fold whites into raisin & nut mixture. Pour into pie crust.
• Bake for 35 minutes or until slightly puffed and set.
• Serve warm or at room temperature with Spiked Whipped Cream, if desired.
• To make Spiked Whipped Cream: Beat together one cup heavy cream, 2 tablespoons sugar and 2 teaspoons whiskey in a medium size bowl until soft peaks form.

OLD FASHIONED RAISIN PIE I

Steps:

• Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
• Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
• Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

TRADITIONAL PECAN PIE

Steps:

• Preheat oven at 425.
• Keep pie crust refrigerated while you make the filling.
• Beat together the eggs with the sugar.
• Add syrup, salt, and vanilla. Mix well.
• Place nuts in the bottom of the pie crust and pour the filling over the nuts.
• Bake on the BOTTOM rack for 10 minutes.
• Reduce the heat down to just 350 and bake another 40 minutes, until the filling is set. If you need to, cover the pie with foil to keep the crust from burning.
• Cool before serving.

RAISIN PECAN PIE (DIABETIC)

Steps:

• Prepare but do not bake pie shell.
• Combine milk, sugar replacement, butter, eggs, cornstarch and salt in heavy saucepan.
• Cook and stir over medium-low heat til well blended and slightly thickened.
• Remove from heat.
• Stir in pecans and vanilla, and allow filling to rest 10 minutes.
• Sprinkle raisins on bottom of unbaked pie shell and pour pecan mixture on top.
• Bake 375F 45-50 mins or til knife inserted in centre comes out clean.

FUDGY PECAN PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil.
• Bake at 450°F for 5 minutes.
• Remove foil and set shell aside.
• Reduce heat to 375°F.
• In a heavy saucepan, melt chocolate and butter.
• Remove from heat; stir in milk and water.
• Add a small amount of hot chocolate mixture to eggs; return all to pan.
• Stir in vanilla and salt.
• Pour into shell; sprinkle with nuts.
• Cover edges of crust with foil.
• Bake for 35 minutes or until tests done.
• Remove to a wire rack to cool completely.
• In a mixing bowl, beat milk and pudding mix until smooth.
• Fold in Cool Whip.
• Spread over nut layer; cover and refrigerate.
• In a mixing bowl, beat cream until soft peaks form.
• Add sugar and vanilla, beating until stiff peaks form.
• Spread over pudding layer.
• Refrigerate until set, about 4 hours.

GOLDEN RAISIN AND PECAN THINS

Steps:

• Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5 3/4- by 2 1/4-inch or four 4 1/4- by 2 1/2-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.
• In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling 1/4-inch from the top (batter will rise slightly in the oven), and smooth tops.
• Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.
• Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.
• Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.
• Working with one frozen loaf at a time, cut 1/8-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them 1/4-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.