The one thing better than getting a shiny new cookbook with crisp glossy pages, is getting an old dusty one.




I'm one of those people who walks into the book store, goes right to the cookbook section and could plop myself down in the middle of the isle and spend an hour or two picking out the perfect one. Each has its own unique style of photography as well as recipe type, information, and writing style.
This past week I had the opportunity to go through my great aunt's cookbooks, as she was getting rid of most of them. I took quite a bit of them, and have spent the past few days sticky-noting the recipes I like.

However, on top of giving me cookbooks, she gave me recipe cards. Multiple of them in fact, and they were old. They were actually family recipes, ones that she had gotten from her grandmother. I of course jumped at the advantage to make my great-great grandmother's pecan pie that she told me was  the best of its kind. (Let me also say that I completely back that statement after having tried it.)

So without further ado...



Pecan Pie

Makes 1 nine inch pie

For the Crust
1 1/4 cups flour
dash of salt
1/2 cup butter
2 to 4 Tbs. cold water

In a large bowl combine flour and salt. Using a pastry blender, cut in butter until the mixture resembles course crumbs. Add water a tablespoon at a time, and mix well after each addition until dough forms a clump. Refrigerate for 4 hours or overnight.

Flour work surface. Knead dough until it is soft enough to roll out. It is important that you do not  over knead and make the dough too soft. Roll out the dough into a 9 1/2 inch circle, and transfer the dough into the pie plate.


For the Filling
1 1/2 cups dark Karo syrup
4 well beaten eggs
4 1/2 Tbs. melted butter
3/4 cup white sugar
1 cup pecans
1/2 tsp. vanilla
1/4 tsp. salt.

Preheat the oven to 400 degrees F. Combine all ingredients and pour into the raw pie crust. Bake at 400 degrees F for 10 min. Then reduce heat to 275 and bake for 50 minutes. Jiggle around the pie to see if it is done. It should be pretty wiggly, but not soupy. If the pie isn't set, bake about 5 minutes longer. Cool for about an hour before serving to allow the pie to set.


That's it! It's super simple. The crust took me about 15 minutes to get it made, and another 5 to roll it out. The filling took me about 10 minutes. It's honestly super good and most of the ingredients can be found right in your house.

Until net week!

So a bit of a middle of the week post today. I currently have a new obsession this summer that started from traveling abroad to Germany. I cannot get enough of Nutella, and the top shelf of the pantry always seems to be stocked with it these days.

I made Nutella cookies a while back, and I wanted to make a summer dessert with the ingredient as well. So, I decided to work it into an ice cream recipe.
The result was something quite different, but really good. When I used the condensed milk and the Nutella together, the thickness of the ice cream nearly doubled, creating a super creamy texture.

Just as great about this recipe is that is doesn't need a costly ice cream maker. Just pour it into a pan or a serving container or glasses, or whatever you want and pop it into the freezer overnight.


Nutella Ice Cream

Adapted from: A Sweet Simple Life
Yields a pint and a half

2 cups heavy whipping cream
1 14 ounce can of sweetened condensed milk
1 tablespoon vanilla extract
1/2 cup Nutella

In a large bowl, beat heavy cream and vanilla until thick peaks begin to form. In a medium bowl beat together condensed milk and Nutella. Fold 1/3 of the whipped cream mixture into the condensed milk mixture.  Fold the rest of the condensed milk into the whipped cream. Pout into a covered container and freeze overnight or at least 11 hours.


That's it! It's super easy, and a great little recipe for summer!



Wow, its been a while. Summer has gotten super busy for me, and most of my Sunday's are spent at my cabin without Internet connection. I have a line-up of posts coming this week though, and I wanted to start off with my favorite summer treat: peaches.

Peaches Melba is a wonderful dessert or snack for summer that was a great hit with all of the guests at our cabin last weekend. It's perfect for large or small group as the recipe is very easily tweaked for more or less servings.

The pictures this week aren't also great because they were literally fast snapshots while I was serving up the rest of the guests.


Peaches Melba

Serves:12
Adapted from:

For the Stewed Peaches:
6 ripe peaches
1 1/2 cups water
1 cup sugar
1 tsp. vanilla
2 sprigs rosemary

Boil a large pot of water and prepare a large bowl of ice water. Place 3 peaches in the boiling water with a slotted spoon for about 15 seconds. Remove peach from the boiling water and move your thumb firmly across the skin. If the skin wrinkles and feels loose place that peach in the ice water. Repeat with the remaining two peaches. If the skin doesn't wrinkle return the peach to the boiling water for another 15 seconds. Peal the peaches with your fingers starting opposite from the stem. If the skin doesn't come off easily, place back in the boiling water to repeat the process.
Repeat this process with the other three peaches.

In a large sauce pan large enough to hold all peaches in a single layer, add water, sugar, and vanilla. Stirring constantly, bring to a boil over medium-high heat. Stop stirring and let the mixture boil for 5 minutes to create the syrup. Turn down the heat to medium low so the syrup gently simmers, and add rosemary and peaches in a single layer. Cook covered, about 20 min, turning the peaches with rubber spatulas a couple times in order not to mar them. Baste occasionally with the syrup.
(How much you want the peaches cooked is up to you. They shouldn't be mushed, but it really depends on what consistency you want. I usually go with: if you can make a deep scratch with a toothpick easily on the peach, its done.)

Place finished peaches in a casserole pan. Raise the heat under the syrup to medium, and boil for about 5 more minutes to make a thick syrup. Pour the syrup and the rosemary over the peaches, and cover the dish with plastic wrap. Place in the refrigerator for at least 3 hours.

For the Raspberry Sauce:
2 pints raspberries
1 Tbs. sugar
1 tsp. lemon juice

Mash the berries through a stainer to just gather the juice. Stir in sugar and lemon juice. Cover and place in refrigerator.

Assembly:
Cut peaches in half. Serve on a small plate or in a small dish with a scoop of vanilla ice cream and raspberry sauce.


Whew! It looks like a lot, I know, but it only took me about an hour and a half. I had some not-so-ripe peaches and they didn't really work that well so be sure your peaches are ripe.

I will be posting another recipe soon sometime this week that was also a big hit at my cabin so check back later!