Deep Dish Pecan Pie

Ingredients

• 1 whole unbaked pie crust "deep dish"
• 2 cups white sugar
• 6 TB brown sugar
• 1 tsp salt
• 2 cups corn syrup
• 1 1/2 tsp vanilla
• 2/3 cup melted salted butter
• 6 eggs
• 2 cups (heaping) chopped pecans

Preparation Instructions

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 50 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe.
Allow to cool for several hours or overnight. Serve in thin slivers.

**This recipe is from The Pioneer Woman. However, since I wanted a deep dish pie, I doubled her recipe (I posted it to keep it with my recipes because it's the BEST!)** 

Garlic Red Mashed Potatoes

4 lbs small red potatoes
cloves of garlic to taste (I would use at least 4)
2 cubes butter
1 cup heavy cream
1/2 cup sour cream
salt and pepper to taste
fresh chives

Bring a large pot of lightly salted water to a boil. Add potatoes and garlic. Boil until tender, but still a little firm (10-15 minutes). Drain.

Whip/mash potatoes with remaining ingredients until smooth and creamy.

A. Maze. Ing.

Pudding Dinner Rolls

2 cups milk

1 small package vanilla pudding (cook n serve)

1 stick butter

6 cups flour

2 TB yeast

2 tsp salt

3 eggs

Mix pudding with the milk in a 4 cup pyrex or other microwaveable bowl. Microwave 3 mins. Stir. Repeat until pudding thickens.

Add the butter. Allow to soften in hot pudding. Does not have to melt completely. Transfer to mixer bowl.

Add eggs and two cups of flour. Knead in machine with dough hook.

Continue to mix and add the following: yeast (I like to proof my yeast first but it's not necessary), two cups flour, and salt. (If you are making cinnamon rolls, you can add 1/4 cup of sugar now)

Continue to add flour until the mixture pulls away from sides of the bowl. Amount of flour will vary.

Knead an additional 5 min.

Transfer to greased bowl, turning to grease top. Cover and let rise in warm place for 20-30 mins or until doubled in size.

For crescent rolls, roll half the dough into a circle, spread with melted butter, cut into sixteen triangular slices. Roll up from the large end and place on greased cookie sheet. Repeat with 2nd half of dough.

Let rise for 20 minutes or until doubled in bulk. Bake at 350 until golden brown.

Brush tops with butter.

(this makes about 32 rolls. for larger batch, 48 rolls, use a large package of pudding, 3 cups milk, 1 1/2 sticks butter, 5 eggs, 3 TB yeast and 3 tsp salt. more flour as needed)