234 fashioned uses Recipes

pecan pies of today bare little resemblance to their 19th-century inspiration. could we recreate a traditional pecan pie without using modern day, processed corn syrup here s what we discovered, test kitchen discoveries, many traditional syrups (cane, sorghum) produced a great pie, but we had to mail away for them. in the end, combining maple syrup with brown sugar and molasses replicated the old-fashioned versions perfectly., start the pie at 450 degrees and then drop down the temperature to 325 degrees to ensure the bottom crust is crisp and golden brown., if you don tsp let your pie completely cool , the filling won tsp firm to the proper consistency and the pie won tsp slice nicely., a last-minute addition of cream yielded a welcome custardy transformation to the filling. this also made the filling looser; a problem easily solved by adding extra egg yolks., toasting the nuts before they went into the pie gave them enough crunch and flavor to hold their own in the filling., move over , karo, before cloying karo syrup monopolized the market , pies were made with many other, less processed types of syrup, including sorghum (made from a cereal grass) and cane (made from the boiled-down juice of the sugarcane plant). these syrups still exist, and you can mail-serving them, but otherwise you ll probably need to travel to places like louisiana or kentucky to find them. we tasted a range of such syrups, including steen s 100% pure cane syrup and townsend s sweet sorghum, then tried to duplicate their complex flavors from products we could buy at the supermarket. in the end, a combination of three ordinary sweeteners created an old-fashioned flavor that easily bested karo.

green tomatoes, finely chopped, brown sugar, packed (divided ), fresh lemon juice, lemon flavor extract, unsalted butter, at room temperature, all-purpose flour, baking soda, salt, old fashioned oats, walnuts, chopped

all purpose flour, baking powder, salt, unsalted butter, room temperature, creamy or chunky peanut butter (do not use old-fashioned style or freshly ground), vanilla extract, golden brown sugar, sugar, eggs

vanilla ice cream (i use vanilla) or 2 cups chocolate ice cream (i use vanilla), milk, chocolate syrup

bread , torn into coarse crumbs or cubed, raisins, milk, butter, sugar, salt, ground cinnamon (i use 3/4 cinnamon and 1/4 nutmeg) or 1 tsp nutmeg (i use 3/4 cinnamon and 1/4 nutmeg), eggs, slightly beaten

shallots, peeled and diced fine, tomato juice (i use low-salt v-8), extra virgin olive oil, good quailty red wine vinegar, two or three dashes of tobasco sauce, dried dill, lemon pepper, salt (i use sea and i taste after whisking on a lettuce leaf ala sara moulton to see if there is enough), hard cooked eggs chopped quite fine

half-and-half, eggs, white sugar (i use splenda blend ), all-purpose flour (or use cornstarch), salt, marshmallow, flaked coconut, toasted, vanilla extract, pie crusts, baked, heavy whipped cream, powdered sugar, vanilla, flaked coconut

lean stewing beef, trimmed and cut into bite-size pieces, all-purpose flour, vegetable oil, yellow onions, thinly sliced (about 3 cups), mushrooms, sliced, garlic cloves, minced, tomato paste, beef broth, carrots, sliced (i use baby carrots & slice in 1/2), red potatoes, thinly sliced, fresh sliced green beans (slice into 1-inch pieces), cornstarch, water, salt & pepper

unpopped popcorn, white sugar, vegetable oil, seasoning salt (or use white salt) (optional)

bacon, cut into 1/2 in pieces, fresh green beans (can use frozen ), brown sugar, water

all-purpose flour, sugar, salt, baking powder, baking soda, cinnamon, unsalted butter at room temperature , cut into pieces, eggs, divided, figs, chopped (can use dried ), orange juice, apple juice, ground cinnamon, sugar, orange peel , or zest of 1 orange

vegetable oil, chopped onion, chopped bell pepper (either green or red or you can use any type pepper), sliced mushrooms (can be any type of shrooms, i find standard supermarket button mushrooms work well), water, barley, rinsed (i use pearled barley), salt, black pepper (preferably freshly ground )

red potatoes (cooked until fork tender and cooled slightly then chopped), hard-cooked eggs (peeled and chopped ), green onions, chopped, yellow onion, finely chopped, stalks celery, finely diced, eggs, white sugar, cornstarch, seasoning salt (or use 1/2 tsp white salt), cider vinegar, milk, prepared yellow mustard, butter, black pepper (or to taste), garlic powder (if you are a garlic-lover then use 1 teaspoon), mayonnaise (can use up to 2 cups)

sugar, divided, heaping tbsp. flour (or 4, to be safe), eggs, separated, milk (i use 1 can evaporated , and add regular to make the 2 cups), vanilla, pie crust, baked

sugar (i use splenda blend ), cocoa, salt, butter, evaporated milk (or use half-and-half ), vanilla extract

coconut milk (do not use cream of coconut), table cream (to measure 3 cups with the coconut milk) or 1 1/3 cups half-and-half cream (to measure 3 cups with the coconut milk), eggs, slightly beaten, sugar, flour, salt, vanilla, coconut extract (optional), heavy whipping cream (or 2 cups unwhipped whipping cream, can use more if desired), prebaked deep dish pie shell (completely cooled before filling), toasted flaked coconut (optional)

flour, beef stew meat, bacon drippings, onion soup mix, water, frozen stew vegetables (or use more or less if desired), frozen green beans, garlic, season salt, bay leaf, kitchen bouquet or 1/2 tsp gravy master

dry yeast, lukewarm water, salt, maple syrup, vegetable oil, ground ginger, whole wheat flour (can use half unbleached white flour), milk, for brushing top, poppy seed, for sprinkling on top