Pumpkin Snickerdoodles

(recipe from Little Sous Chef)

Ingredients

• 3 1/2 cups Flour
• 1 teaspoon cornstarch
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 cup sugar
• 3/4 cup brown sugar
• 1 cup butter, softened
• 1 egg
• 1 cup pumpkin puree
• 2 teaspoons vanilla
• 1/4 cup sugar
• 2 teaspoons cinnamon 

Directions

1. Preheat oven to 350 degrees.
2. LSC: In a large bowl add in flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
3. LSC: Using a whisk, stir all the ingredients together, then set aside.
4. LSC: In the bowl of a stand mixer, cream together the sugars and butter. Be sure to scrape down the sides of the bowl and only mix until combined, don't whip the batter.
5. Add the egg, pumpkin puree, and vanilla and mix again. 
6. Place dough in a bowl and cover with plastic wrap. Refrigerate dough for an hour. This helps it to be firm enough to roll in the sugar and cinnamon. 
7. Preheat oven (try to preheat 20 minutes before bake time) to 350 degrees. 
8. LSC: Mix sugar and cinnamon together in a small bowl.
9. Roll dough into 1" balls. 
10. LSC: Roll balls of dough in cinnamon sugar mixture and place on an un-greased cookie sheet.
11. Bake for 10 minutes. Allow to cool for 5 minutes before eating.

Thick and Chewy M&M Blondies

These are just what you expect.  Thick, chewy and delicious!  The M&M's sink to the bottom which doesn't affect the taste but if you want to see them on top you might try sprinkling a few on towards the end of the baking time.

Thick and Chewy M&M Blondies
Ingredients:
3/4 cup unsalted butter, melted
1 3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup M & M candies (or chocolate chips or butterscotch chips)

Directions:
Preheat oven to 350 degrees. Spray a 13x9" pan with non-stick cooking spray.
Add the brown sugar to the melted butter and stir until combined. Add the vanilla and the eggs to the brown sugar mixture.
In a separate bowl, mix together the flour, baking soda and salt. Add the flour mixture to the brown sugar mixture and stir until all combined. Fold in the M&M candies (or chocolate chips). Scrape the batter into the baking pan and smooth the top using a spatula (I actually just used my hands to push the dough all the way to the edges and it was much easier). Bake for about 24-27 minutes, or until a toothpick inserted in the middle of the blondies comes out clean.
Let the blondies cool completely and then cut into squares.
Makes 12-20 squares depending on how big you cut them.

I found this recipe at www.sixsistersstuff.blogspot.com 

Kneaders Raspberry Bread Pudding with Warm Vanilla Sauce

This recipe is a copy cat of the Raspberry Bread Pudding from Kneaders Bakery.  It is pretty much heaven on earth.  I made it last year with croissants and then my friend Corinne made it over the holidays with French bread and I loved it even more.  

1 1/2 loaves stale french bread
1 qt. heavy cream
3 C. sugar (I think you could cut this down to 2 cups maybe even 1 1/2)
1 egg
1 tsp. vanilla
5 C. raspberries, fresh or frozen
1 C. sugar
1/2 C. apple juice

In a large bowl mix the cream, sugar, egg and vanilla. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.

Layer a 9×13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.

Top with the remaining bread.Bake 40 minutes at 375.

Serve warm topped with vanilla cream sauce.

(If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.)

Vanilla Cream Sauce

2/3 C. butter
2.5 T. flour
1 1/2 C. heavy cream
1/4 tsp. salt
1 tsp vanilla
1/3 C. sugar

Melt butter in medium saucepan and add flour.  Stir 10 minutes until it has a nutty aroma, do not brown.  Add salt, cream and sugar until mix is thick.  Remove from heat and stir in vanilla.  Serve warm over the pudding.

Worlds BEST Cinnamon Rolls

This recipe is from my mom.  They are the best cinnamon rolls I have ever tasted in my life.  The way the recipe is written is a little different because it's very old, so just read it through before you start.  It makes sense to me cause I learned with my mom the first time.

Mix on low speed until moist:

2 cups milk - microwave 2-3 min to warm
1/2 cup warm water
1/2 cup butter flavor Crisco or 1/4 cup butter and 1/4 cup shortening
1/2 cup sugar
1 1/2 tsp salt
1/2 tsp lemon extract
1 cup mashed potatoes (real or instant work fine)
2 eggs beaten
1 1/2 cups Better for Bread flour

Next:

Sprinkle yeast around bowl and continue adding flour until dough cleans the sides and bottom of the bowl.  Dough should be sticky.  Knead on low speed for 6 minutes.

2 1/4 tsp Instant yeast
3-4 cups flour (in Oregon I use close to 5 cups)

Let rise in greased bowl until double in bulk.  Punch down.  Let rest 10-15 min.  Divide into 2 parts.  Roll out to 8x12 rectangle to 1/4" - 1/2" thick.  Spread or brush with softened butter and sprinkle with mixture of brown sugar, cinnamon and nuts (optional).

3/4 cube butter
Mix:
1 1/4 cups brown sugar
1 Tbsp + 3/4 tsp cinnamon
1/2 cup nuts

Roll up from one long side to the other.  Seal.  Cut into 1" slices using dental floss or thread.  Place on large jelly roll pans lined with parchment paper.  Rise until double in size (30-45 min)

Bake: 350 degrees for 15-20 min. Cool slightly.  Frost.

Frosting:
4 cups powdered sugar
6 Tbsp butter
1 1/2 tsp vanilla
6 Tbsp cream or milk
I like to add a little cream cheese to this.  I'll pay attention to the amount next time but I really just throw some in.  Less than half a brick.

One recipe makes about 3 dozen rolls.  I've doubled it but it barely and I mean barely fits in my Bosch. They freeze great, just freeze them individually first and then put them in ziploc bags so the frosting doesn't come off.

Lemon Blueberry Sugar Doughnut Muffins

YIELD: 12 muffins

PREP TIME: 20 minutes

COOK TIME: 15-17 minutes

INGREDIENTS:

zest of 2 lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
1 1/3 cup fresh blueberries

For the Glaze

3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water

DIRECTIONS:

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

2. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.

3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.

4. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.

5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.

6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.

8. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

These are best a few hours after they have cooled completely.  And trust me, you will want more than one.  Yum!

Photo and recipe from www.mybakingaddiction.com via Pinterest

I'm part of a Gourmet Dinner Club and wanted to post the recipes for that here so I have them with all my other recipes.  This is mostly just for me but if you are interested the recipes are at the bottom of the post.

On September 25th we had the great pleasure of attending a Southern dinner party hosted by GG and Brittany.

We received postcard style invites explaining that we would be enjoying "A Night in the South", and to dress appropriately.  We had fun pretending to be Southern Belle's.

When we arrived GG and Brittany met us out front.  We took group pictures while it was still light out.  

GG and Brittany

The whole group

Top Row - Holly, Tanya, Alisha

Bottom Row - Tori, Brenda, Brittany, Carrie, Emily, GG, Mandy, Corinne, Alyssa

The event was hosted at GG's parents home overlooking the Sandy River.  It was absolutely gorgeous.

We were first escorted to the side lawn for appetizers.

 The little tables were so beautifully set with lace squares and fresh flowers.

Each place setting had it's own little bud vase.  I loved this touch.

Blackberry Lemonade was served in jam jars with the appetizers.

For appetizers we ate Fried Green Tomatoes, Corn Chowder and Chicken Salad Tartlets.  It was beautiful and yummy.  The chicken salad was especially good served in a cup made out of cheese with fresh blackberries for garnish!

We were then guided to the back patio for the salad and entree courses.  Along the walkway and around the patio there were candles hanging in Mason jars with purple ribbon.  It added so much ambiance.  My favorite part was that they had rented an outdoor patio heater to keep us warm while we ate.  On a September evening in Oregon it's hard to keep warm.

I loved this table configuration.  It was formal, and yet personal.  It made it easy to be able to chat with everyone there. 

The table had more lace, wild flowers and purple.   Our name cards and the menus were held up by bent forks. 

The sun set and we enjoyed the coziness they had created for us on the patio. 

 

Salad Course was a Juicy Watermelon Salad.  It was a delicious balance of sweet and savory.

The beverage served with the entree was a sparkling grape juice.  My favorite part was the kabob stick of frozen grapes as garnish.  They served as a perfect palette cleanser.

 And now for something very special!  The entree is served!

Lobster Tail (YES! Lobster Tail!), Cole Slaw and a cheese and herb roll.  Brittany was out on the patio with us while we ate our watermelon salads she was grilling the lobster tails.  She did a fabulous job.  Her pregnant brain did forget to put her apron on, but no matter because she did a great job of cooking our lobster to perfection!  It was a special treat, and I can't wait to use this recipe at home.

 This was really a progressive dinner of sorts.  After dinner we moved to a third table setting for dessert.  

Dessert was held in the dining room.  More lace and fresh flowers, of course, but also these really fun purple flower chargers.

For Dessert

Lemon Lush, Mississippi Mud, Nana Pudding

Oh my goodness!  These were all so scrumptious and very Southern!

The table had down the middle, printed and framed black and white prints of our group photo from earlier in the night.  We each got to take one home.

Our other take home gifts were homemade hand soap in a mason jar with pump, and a baked mini pecan pie in little mason jar.  It was really fun!  I have to say that it was really fun to eat the pie later in the week.  It was really good!  I can't wait to add this to my Thanksgiving menu.  

GG and Brittany did a fantastic job!  They put so much into this event and it showed in all the little details.

Thank You!!!

 Recipes

Blackberry Lemonade

Ingredients

6 Lemons

2 cups water

2 cup lime soda

1 cup sugar

1/2 cup blackberries

Zest 4 of the lemons and place in a 1 cup measuring cup. Add to the measuring cup the juice from the lemons until the juice and zest combine to make 1 cup.

In a saucepan boil 2 cups water with sugar, stirring, until sugar is dissolved. Add zest, lemon juice, and let cool.

Smash the blackberries. Combine the lemon mixture, blackberries, and 2 cups lime soda. Add ice, or desired garnish (lemon slices, frozen whole blackberries, or mint). Enjoy.

LEMON LUSH

Ingredients

1 1/2 stick butter
1 1/2  cup flour
3/4 cup chopped nuts (walnuts) (plus enough to sprinkle over the top)

8 oz cream cheese
1 cup powdered sugar
1 tub cool whip (separated)

(2) 3.5 oz packages lemon pudding (can do chocolate or other flavors)
3 cups milk

In small mixing bowl mix butter, flour and chopped nuts. Press into a 9x13 inch pan. Bake at 375 for 15 minutes. Cool.

When cool, mix cream cheese, powdered sugar, and 1 cup cool whip in a medium mixing bowl and spread on the first step.

Wisk the pudding with the milk and spread on to make the third layer. Refrigerate until set (5-10 minutes)

Spread remaining cool whip over the top. Sprinkle with chopped nuts.

(Can be made a few days in advance)

FRIED GREEN TOMATOES

5.0 2

Yield: Makes 6 servings

Total: 30 Minutes

INGREDIENTS:Find local grocery deals. Edit your ZIP code and select your favorite grocery stores to see what ingredients are on sale right now.

·         1 large egg, lightly beaten  

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·         1/2 cup buttermilk

·         1/2 cup self-rising cornmeal mix

·         1/2 teaspoon salt

·         1/2 teaspoon pepper

·         1/2 cup all-purpose flour

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·         3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.)

·         Vegetable oil

DIRECTIONS:

1.     1. Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

2.    2. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

SWEET SUMMER CORN CHOWDER

INGREDIENTS:

·         6 ears of local sweet corn, shucked

·         1 ½ cups of half and half or cream

·         4 Tbs of butter

·         6 cups chicken stock

·         8 slices of bacon, diced

·         1 Walla Walla sweet onion diced

·         1 – 2 Yukon Gold potatoes, peeled and cut into ½ to ¾ inch pieces

·         4 – 6 Tbs flour dissolved in enough cold water to make a thick slurry for thickening

·         1 Tbs chicken base

·         1 Tbs high quality soy sauce, Yaasa is a

         good one

·         1 tsp red pepper flakes (optional)

·         Freshly cracked black pepper

DIRECTIONS:

·         Saute the onions in the butter until soft and opaque, then add the bacon and cook

until the bacon is done                                                                                                

·         Add the soy sauce, the half and half or cream, the chicken stock and base

·         Add the potatoes and gently simmer until they are almost tender

·         Just before the potatoes are done, add the flour water slowly, checking consistency

While the potatoes are cooking, prep the corn:

·         On a large platter, stand an ear on its end and very carefully with a very sharp knife cut the kernels off.  Catch all of the corn and milk.

·         After removing the kernels, carefully using the knife as a scraper, drag it down the corn at a 90 degree angle to extract any remaining corn milk from the cob.  This milk adds natural sugar.

·         When steps to prep the soup are completed, add the corn and simmer gently for about 5 minutes.

·         Garnish each serving with a pat of butter, a sprinkle of paprika, and some fresh parsley.

CHUNKY CHICKEN SALAD

With Grapes & Pecans

Prep time: 25 min.   Yield: 8 Servings

INGREDIENTS:

·         ½ cup mayonnaise

·         2 Tbsp. sour cream

·         1 Tbsp. lemon juice

·         1/8 tsp. salt

·         1/8 tsp. pepper

·         4 cups shredded rotisserie chicken

·         1 ¼ cups seedless red grapes, halved

·         ½ cup chopped pecants

·         ½ cup chopped celery

·         ¼ cup chopped sweet onion, optional

DIRECTIONS:

·         In a large bowl, combine the first five ingredients.

·         Add the chicken, grapes, pecans, celery and, if desired, onion.

·         Mix lightly to coat.

·         Spoon into parmesan cups, garnish with blackberry, papaya curl and mint leaf and serve.

PARMESAN CUPS

·         Heat oven to 350°.

·         Spoon about 1/8 cup of grated parmesan cheese into a mound on a silpat.

·         Make six mounds on the silpat then, using your fingers, pat gently to spread into a larger circle.

·         Bake in middle rack of oven until they are bubbly, 4 to 5 minutes.  Watch carefully. Wafers should be golden in color and lacy in appearance.

·         Remove as soon as they can be handled and gently place inside a muffin cup to form a small bowl.  Allow to cool and become firm.

JUICY WATERMELON SALAD

 INGREDIENTS:

·         8 cups cubed seedless watermelon (about 1 medium)

·         1 small red onion, cut into rings

·         1 cup coarsely chopped macadamia nuts or slivered almonds, toasted

·         1 cup fresh arugula or baby spinach

·         1/3 cup balsamic vinaigrette

·         3 Tbsp. canola oil

·         Watermelon slices

·         1 cup (4 oz.) crumbled blue cheese

DIRECTIONS:

·         Cut triangle slices of watermelon and place on 10 salad plates.

·         Sprinkle cubed watermelon onto slices, distribute evenly.

·         Lay onion rings (2 or three per plate) onto watermelon

·         Add nuts and arugula or spinach.

·         Drizzle vinaigrette and oil over salads.

·         Sprinkle each salad with blue cheese

Note: To toast nuts, spread nuts in a baking pan.  Bake at 350° for 5 – 10 minutes or until lightly browned, stirring occasionally.

 

CHIPOTLE COLESLAW

 INGREDIENTS:

·         ¾ cup low-fat plain yogurt

·         ¼ cup low-fat olive oil mayonnaise

·         2 tbsp fresh lime juice

·         1 tbsp finely chopped chipotle chiles in adobo sauce

·         ½ tsp ground cumin

·         1 yellow bell pepper, thinly sliced

·         4 cups coarsely shredded red cabbage

·         4 cups coarsely shredded Savoy or green cabbage

·         1 cup unsalted cooked black beans or BPA-free canned black beans

·         Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS:

·         In large bowl, combine yogurt, mayonnaise, 2 tbsp lime juice, chipotle chiles with sauce and cumin.

·         Fold in remaining coleslaw ingredients and set aside.

·         Coleslaw can be prepared up to 2 days in advance.

CHEESY GARLIC BREAD SWIRLS

INGREDIENTS:

·         1 tablespoon active dry yeast

·         1 ½ cups warm water

·         1 ½ tablespoons sugar

·         1 teaspoon salt

·         3 tablespoons vegetable oil

·         1 egg yolk

·         4 – 5 ½ cups flour

·         ½ cup real butter,  softened

·         1 ½ tablespoons Garlic Bread Seasoning (see below)

DIRECTIONS:

·         Combine the yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly.

·         Add salt, vegetable oil, and egg yolk and combine.

·         Add 3 cups of flour and mix well until combined.

·         Add enough remaining flour to make a soft dough that barely sticks to your finger.

·         Knead, either by hand or in a mixer for another 2 – 3 minutes. 

·         Cover and allow to rise 1 hour.

·         While dough is rising, combine butter and garlic bread seasoning. Set aside.

·         When dough has risen, roll the dough into an 18 X 6-inch rectangle on a work surface lightly sprayed with nonstick cooking spray or sprinkled with flour.

·         Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

·         Roll up the dough jelly-roll style and then use dental floss to cut it into 12 equal slices.

·         Place each slice in a muffin tin cup that has been sprayed with nonstick cooking spray. Cover.

·         Preheat oven to 350° and allow rolls to rise while the oven is heating.

·         Bake 18 – 22 minutes.  If rolls start to get too brown place a sheet of aluminum foil over the rolls.

Garlic Bread Seasoning:

INGREDIENTS:

·         ½ cup powdered Parmesan cheese

·         2 teaspoons kosher salt

·         1 tablespoons garlic powder

·         2 teaspoons each: oregano, basil, marjoram and parsley

DIRECTIONS:

·         Shake ingredients together in an airtight container.  Store in the refrigerator for up to 3 months.

GRILLED LOBSTER TAILS

With Chile-Cilantro Butter

LOBSTER TAILS

INGREDIENTS:

·         1 clove garlic, minced

·         ½ jalapeno or green chile pepper, seeded and minced

·         3 tbls chopped fresh cilantro

·         2 tbsp organic unsalted butter, melted

·         2 tbsp olive oil

·         1 tsp olive oil

·         1 tsp lime zest

·         2 tsp fresh lime juice

·         Sea salt and fresh ground black pepper, to taste

·         6 lobster tails (6 to 8 oz each), fresh or frozen, thawed

·         High heat cooking oil (such as sunflower, safflower, peanut or grape seed oil, as needed

·         1 lime, cut into wedges, optional

INSTRUCTIONS:

·         Prepare butter: In a small bowl, combine garlic, jalapeno, cilantro, butter, oil, lime zest, 2 tsp lime juice, salt and black pepper.

·         With kitchen shears, cut away the soft shell of the entire underside of each lobster tail, towards tail and about 1 ½ inches wide, exposing meat.

·         Heat grill on medium-high and brush with high-heat cooking oil.

·         Add lobster tails to grill, cut side down, and cover.

·         Cook until shells are bright red, 4 to 6 minutes.

·         Turn and brush meat with butter mixture, dividing evenly.

·         Cover and cook until lobster meat is opaque throughout, 4 to 6 minutes.

·         Place on serving plates and serve with coleslaw and lime wedges.

SPARKLING WHITE GRAPE PUNCH

·        Chill one 64-oz bottle white grape juice and one 2-liter bottle lemon-lime soda.

·        Combine grape juice, soda and 1 ½ cups white cranberry juice in a 5-qt. punch bowl

·        Keep chilled with frozen grapes on a skewer

·        Serve immediately

Makes 24 (3/4-cup) servings

CARAMELIZED BANANA PUDDING

Yield: Makes 8 servings

Total: 1 Hour, 15 Minutes

INGREDIENTS:

·         1/2 cup firmly packed light brown sugar

·         1/4 cup butter

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·         1/4 teaspoon ground cinnamon

·         4 large ripe bananas, sliced

·         1 cup granulated sugar, divided

·         1/3 cup all-purpose flour

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·         2 large eggs

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·         2 cups milk

·         4 large eggs, separated

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·         2 teaspoons vanilla extract

·         48 vanilla wafers

DIRECTIONS:

1.     1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.

2.    2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.

3.    3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.

4.    4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.

5.    5. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.

PECAN PIE IN A MASON JAR

This pecan pie filling will make a large 9" pie or about 8 of the ½ pint jar pies.

INGREDIENTS:

1 1/2 C. chopped pecans
1/2 C. soft butter
4 large eggs and 1 yolk
1/2 C. sugar, granulated or I like to use granulated Maple Syrup
1 C. Lyle's Golden Syrup or dark Karo
1/2 C. light Karo
2 t. vanilla
pinch of salt
1 1/2 T. heavy cream

Preheat the oven to 350 degrees F. 

Line 1/2 pint large mouth Mason Jelly Jars with pie crusts and trim. Take special care to push the pie dough out into the corners of the bottom of the jars. 

Crack the eggs into a bowl and beat with the sugar, add the syrups and soft butter and vanilla. Beat with an electric mixer until creamy. Beat in the salt, cream, and pecans until combined. Spoon into the unbaked pie crust jars leaving 1/8" space at the top. Place a pecan half in the center of each jar of pie. Place the jars on a baking sheet and bake in the preheated oven for 45 minutes until done.

Cool and add lid.  Keep in refrigerator until ready to eat.

Note: Use the crust recipe from the “Apple Pie” recipe from the Taste of Oregon 

Gourmet Club Dinner.