NET RECIPES
Rich & Dark Pecan Pie
(half the sugar, twice the flavor; 8 abundant slices)
1 9-inch pie crust in pan (frozen is just fine - defrost for 10 mins before using, or use a fresh crust that has been chilled 1 hour in the fridge. Do NOT try to use a cookie or cracker crumb crust - it will just mix with the filling.)
2 eggs, slightly beaten to homogenize
3/4 cup light corn syrup
1/4 cup packed brown sugar
1 Tablespoon molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 tsp salt
1 1/4 cups coarsely chopped pecan halves, the freshest you can get
1 teaspoon liquid flavoring, Your choice of:
- Cruzan Black Strap Rum
- Vanilla Extract or here
- Chocolate liqueur (Godiva, Vermeer, etc.)
Preheat oven to 375 degrees Fahrenheit. Spread pecans evenly in bottom of chilled pie shell. Mix all other ingredients and pour over pecans.
Bake for 45 minutes until pie is set. If crust edges brown too quickly, cover with foil or pie protector.
Let cool completely, at least six hours. Serve with freshly whipped cream that has been flavored with the same liquid you used in the pie.
NET RECIPES
Appetizers
Fantastic NET Caesar Salad
Orange-Ginger Shrimp Ceviche
Salt Cod Brandade (Baccala/Bacalao)
Main Dishes
KD's Famous Chipotle Pork Posole Stew
Dover Sole (or Tilapia) "Meuniere"
Tenderloin Filet Au Poivre
Easy Summer Grilled Pizza
Sides
Bacon Mustard Brussel Sprouts
Creamy Polenta
Drinks
Limoncello
Dark and Stormy cocktail
Homemade Santa Fe Hot Cocoa Mix now with the power of chipotle
Dark Rum Egg Nog
Desserts
Apple Scone Cobbler
Nina's Birthday Cardamom Peach Cobbler
Italian Semifreddo Cassata
Rich & Dark Pecan Pie
Easy No-Bake Chocolate Pots de Creme
