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Steeped in 300 Years of History |
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Recipes |
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Ingredients
Crust 1-1/2 Cups Chocolate graham cracker crumbs 4-6 TB Butter, melted
Filling 1-1/2 Cups Pecans, chopped 1 Cup Semi-sweet chocolate morsels 1 Cup Dark corn syrup 1/2 Cup Granulated sugar 1/2 Cup Brown sugar, firmly packed 1/4 Cup Fine Southern Bourbon 4 Large Eggs 1/4 Cup Butter, melted 2 Tsp. Cornmeal 2 Tsp. Vanilla Extract 1/2 Tsp. Salt
Preheat oven to 350 degrees |
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Southern Chocolate Bourbon Pecan Pie |
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...One of Natalie’s favorite recipes |
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Prepare the crust Combine melted butter with chocolate graham cracker crumbs, mixing by hand in a bowl. Press mixture into a 9” pie pan pressing firmly over bottom and sides. Bake 8-10 minutes.
Lower oven to 325 degrees. Sprinkle pecans and chocolate morsels evenly onto bottom of cooled pie crust; set aside.
Combine corn syrup and next three ingredients in large saucepan. Bring to boil over medium heat. Cook, stirring constantly, 3-4 minutes. Remove from heat.
Whisk together eggs and next four ingredients. Gradually whisk about 1/4 hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared pie crust.
Bake at 325 degrees for 55 minutes or until set; cool on wire rack. Serve with bourbon whipped cream. |
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Girls’ night out always includes Cheerwine, Sara’s, Alex’ & Diana’s favorite soft drink known as the “Nectar of North Carolina”. |
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Skillet Fresh Apple Pie |
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Ingredients
6 Cups thinly sliced fresh apples (about 6 medium) 3/4 Cup white sugar 2 Tbs. All-purpose flour 3/4 Tsp. Ground cinnamon 1/4 Tsp. Salt 1/8 Tsp. Ground nutmeg 1 Tbs. Lemon juice 1/2 Cup (1 stick) unsalted butter 1 Cup light brown sugar 2 Refrigerated rolled pie crusts
Preheat oven to 400 degrees |
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Directions Prepare the filling: In a bowl combine the first seven ingredients and set aside.
In a 9” cast iron skillet melt the butter setting aside 1 tablespoon of the melted butter. To the butter in the skillet add the brown sugar and melt them together over medium heat for about 2 minutes.
Remove from the heat and line the skillet with one of the pie crusts (yes, on top of the brown sugar). Add the apple filling and sprinkle with cinnamon and sugar. Cover the filling with the second crust folding over to fit in the skillet. Brush the top with the reserved melted butter then sprinkle with more cinnamon and sugar. Cut vents in the middle of the crust and bake for 30 minutes. You might want to bake over a cookie sheet to catch any bubble overs.
Serve warm with whipped topping or ice cream. Or not.
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