Pear Delite

Sometimes its just good to make things up as you go along.  Last night William, Adelaide and I made dinner together.  Each one of us had one thing we prepared.  William the buffalo burgers, Adelaide the roasted new potatoes, and me the pears.  The pear of choice Comice, being the sweetest of all pears.  I knew I could bake them but also wanted more control so opted for stove top.

I took two pears and cut into halves and took out the core.  In a large sauce pan I melted one stick of butter (there's my secret), brown sugar and a 1/2 c. congnac until bubbly.  I placed the pears face down into the silky mixture.

I put them on a low heat and cooked them until tender.  I then removed them from the mixture and placed them in a bowl and added Imperial Sugar brown sugar on the top.

Now for the fun part.  My sister and I used to make fun of Martha Stewart cause when we watched her back in the day her kitchen torch was this gynormous thing she got at the hardware store she would whip out from under the counter.......we would laugh saying, "Yes let me just whip out my torch for the creme brule' "  Suuuuuurrrre.  I will say that thanks to her more than likely we now have these wonderful portable and handy little torches that do the trick....Thanks Martha.  I carmelized the sugar on top using my torch and it was really fun.

I then added chopped pecans to the mixture and let that saute' for about ten minutes on low heat.  I put the pears in the oven and waited for the rest of the dinner. Then when it was time I poured the pecan mix over the pears.  I think if I had not poured the pecan mix over the pears the carmelized topper would have stayed crunchy but I think it softened up with the liquid.......it was still so good.

These pears were melt in our mouth delicious.  Litterally they melted the minute you put them in your mouth.  We are having them again tonight and the only thing I am doing different is using Bosc pear variety, draining the liquid off pecans making them more candied, and taking skin off pears.  Enjoy!

Best Pecan Pie Bar None

This is the best I have ever eaten and I have eaten a lot of pie.  None of that weird jelly not sure what it is texture in your mouth.  Smooth and scrumptious.  Thanks to my sister Paige Holloway  and where ever she got it, I now have it and it is always a crowd pleaser.  I have to make two of them and it is always enough for seconds.
I am sure it will become one of your families favs as it has mine.
I do something a little different than she does.........I add a tiny bit of cinnamon to mine.
It is great with Blue Bell Ice Cream Homemade Vanilla or with whipped cream.

Enjoy.

1 Stick of butter (real butter)    well there you have it......this is why.
1 cup Light Karo syrup
1 cup sugar
3 large eggs beaten
1/2 tsp lemon juice
1 tsp vanilla
1 dash salt
1 cup chopped pecans     or two handfuls
8 or 9 inch unbaked pie shells     I usually just use the Pillsbury ones

Brown the butter in saucepan until it is golden brown, DO NOT BURN, let cool, I allow for the little brown pieces to appear in bottom while browning, which some may consider that burned but I have never had any complaints.  Just don't let them get too dark or too many of them.
In separate bowl add ingredients in order listed; stir
Blend in browned butter well
Pour in unbaked pie shell and bake at 425º  for 10 mins
Then lower temp to 325º degrees for 40 mins.
You must let them set up otherwise you have a liquid pie.....but it's still great on ice cream like a topping.  Sometimes we couldn't wait long enough.

You will not be sorry to have this recipe for yourself and to pass own to others. Sure to be an heirloom......
Get the Texas Pecans.....they are the sweetest.

My Cornbread Recipe thanks to Elvia

Just in time for Thanksgiving here is my cornbread recipe.  Sorry no pictures this time but  will have more in future posts.  There would actually be mutiny if did not make this cornbread.  It is like cake it is so sweet and good.  Not your everyday run of the mill cornbread. Thanks to Elvia Flores who graced me with the recipe it has been an all time favorite in our family.  Hopefully it will be to yours as well.
Recipe:
2 c. corn meal
1 c. corn oil
1 can sweetened condensed milk
2 eggs
2 cans cream style corn
Preheat oven 400 degrees
Mix all ingredients together
Pour into 13x9 pan
Bake for about 40 mins, check around 30 mins as all ovens are different and cook until golden brown around edges and top.
Let cool 15 minutes, cut into cubes and serve......you get the first bite cause the first square is always the hardest to get out of the pan.....
Refigerate, preheat and serve with leftovers or with chili the next day.....yummy.