Pecan Pie Brownies

BIG, I’m talking big things are happening at the Country Girl Cooks headquarters.  By headquarters I’m referring to me, my laptop, and my antique pine farmhouse coffee table that I do most of my editing.  Changes are a happening for my little blog.  Thanks to the help from a wonderful web designer.  I’m having it worked on as we speak, therefore I probably won’t be able to do much posting over the next few days.

I wanted to keep all of my imaginary friends in the loop.  No I haven’t went on a hiatus, never to be seen or heard from again.  I’m still kicking around at large, whipping up recipes and cooking away.  It’s coming on Thanksgiving after all.  So I will leave you with this last Thanksgiving inspired post for the time being!

 

 

 

 

 

Caramel Apple Praline Pie

This is another one of those little gem recipes I’ve got squirreled away.  Like me, in a closet, rat nested hair sticking straight up, and hoarding gems, nuts, or possibly almond butter.  My love runs deep for those items.

It came from my Mama and the woman knows her pies.   It has even been dubbed the “deluxe”.  AND…it puts every other apple pie you’ve ever had to shame.   I’m not being conceited, just honest.

Pecan Pie

I know you’re slumped at your computer rolling your eyes exasperatingly and thinking, really another pecan pie recipe?  No, not just another pecan pie recipe.  Wipe the sleep from you eyes and listen up.

My favorite pecan pie recipe.  It is special, nay I say, magical.  In the lineup- I’ve cut out the usual corn syrup that every other pecan pie calls for.  However, I do not recommend going to try on bikinis after hogging down a big ole slab of this good stuff, but I can rest easy knowing I’ve tried my best to healthify this diddy.

Rustic Blackberry Pie

P.I.E. Riddle me this: don’t you want to face plant right into that pie?  I know I do.  It is rustic and perfect all at the same time!  Amazing!

When it comes to my pie and my man, I sometimes think when it’s a little rough around the edges it’s better that way.  Just my thoughts on this subject matter.

Mini Pies & Farm Chicks

Glory Hallelujah.  The time of year has come again.  It is the annual Farm Chicks Antique weekend.  This is a huge deal in my home, my husband even goes into hiding.  It is almost reminiscent of the Von Trapp’s seeking protection in the abbey.  He only surfaces when he knows it is safe and won’t be bombarded, not that I’m a Nazi.  I become a girl giddy, abuzz and in my happy place.  I gallivant around anticipating my trip to the land of milk and honey.  My Mama comes from Nevada and we venture to Spokane to shop and bargain like wild women after glorious antiques.  Farm Chicks is everything that is right with the world!  As are mini pies.

In lieu of Farm Chicks I think today needs to be about mini pies.  Strawberry apple mini pies with crumb topping to be exact.  There is something about a mini pie that makes me think of girls in white dresses, boots, and wild flowers in their hair.  So simple but so cute.  Farm chicks and pies go and in hand.

Mile High Lemon Meringue Pie

Meringue.  It’s like being in the clouds.  Or walking on clouds.  Possibly eating the clouds.  Okay, it’s more like sitting in the clouds stuffing your beak with airy fluffy clouds.  If you two have not yet encountered one another yet, I highly recommend giving it a try.  We’re good friends.  I was introduced many moons ago by my Mama.

Meringue is a little finicky.  She’s a temperamental little lass that requires much love and care.  That’s why she is so light and fluffy, she needs lots of pampering and affection.  But it is all worth it once you taste this Mile High Lemon Meringue Pie.  You are gonna be in the clouds people, in the clouds.  Scouts honor.

This is my Mom’s recipe and it is the best I’ve ever had.  Being a pie connoisseur that should stand for something.  The woman knows her pies.

Ingredients

• 1 whole Baked Pie Pastry
• 1-½ cup Sugar
• 3 Tablespoons Cornstarch
• 3 Tablespoons White Whole Wheat Flour
• ¼ teaspoons Salt
• 1-½ cup Water
• 6 whole Egg Yolks, Slightly Beaten
• 1-½ teaspoon Lemon Zest
• 6 Tablespoons Fresh Squeezed Lemon Juice
• 3 Tablespoons Butter
• 6 whole Egg Whites
• ½ teaspoons Cream Of Tartar
• ¾ cups Sugar
• 1 teaspoon Vanilla

Preheat oven to 350 degrees.

In medium saucepan mix 1 1/2 cups sugar, cornstarch, flour, and salt. Gradually add water stirring until blended. Bring mixture to boil stirring constantly over medium heat. Cook 3 minutes more.

Slowly pour 1/2 the hot mixture into the egg yolks. Be careful not to cook the yolks. Just temper them. Slowly pour mixture with egg yolks back into saucepan. Bring this mixture to a boil again and cook another 3 minutes more.

Add lemon zest, lemon juice, and butter. The mixture will be thick to watch your heat. Cook 2 minutes more. Now cover and set aside to keep warm.

In large bowl beat egg whites and cream of tarter on high until foamy. Beat in 3/4 cup sugar 1/4 cup at a time. Beat in vanilla. Continue to beat until soft peaks form.

Pour the warm lemon filling into a baked pie pastry shell. Starting at the edge of the pie shell spoon meringue down around the shell working your way into the center. Make sure there are no gaps between the pasty shell and the meringue. Pile the rest of the meringue into the middle of the pie.

Bake for 15 minutes or until meringue is golden. Cool for 4 hours at room temperature.

Adrienne’s tip***When checking the pie open and close the oven door slowly- the meringue can fall very easily.

Fresh Blueberry Pie

There is something amazing and indulgent about sitting down to relax with a piece homemade pie.

Can you believe it’s almost May?  Summertime here we come.  In lieu of summer I thought I needed to talk about fresh pie today folks.  Being a pie goddess and connoisseur of the P.I.E.  I’ve got a few good ones to share.  I hope you love this pie as much as my little  heart does.

Peach Coconut Almond Pie

Good Golly this pie rocked my world.

Have I mentioned my husband is a freak of nature and does not like sweets?  Cookies forget about it, cake he doesn’t even care, and pie does not appeal to him.  You name it, the man could care less about any of it.  This boggles my mind.  I find myself thinking he should be in a lab somewhere being studied.  I, on the other hand LOVE sweets.  L-O-V-E.  The sweet treats and I are involved.  We have had a pretty steady relationship for quite some time.  That being said, here is a little something I created.