"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Click Here to Login
Thread Tools Display Modes
Old 11-18-2007, 07:07 PM   #11
Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
I would try to grind them to a powder (pecans), you would then have the great flavor,if not, you tried hon, - good luck and Happy Thanksgiving !!

Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 11-18-2007, 07:14 PM   #12
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,438
Miss TexasGirl I was thinking along the lines of some type of filling (no crust) that had all of the ingredients with the pecans run through a blender until they were "dust" then added to the filling. Baked in a dish. Almost "pudding" like.......

There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 11-18-2007, 08:14 PM   #13
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
Im thinking of blending the whole mix the pecans,corn syrup etc into a puree then adding to pie shell and baking.If you decide to grind dont grind until the oils release because then you make pecan butter then again it might work.You could toast pecans for more flavor.
Good luck and let us know what you come up with.You might be on something we all would like.
jpmcgrew is offline   Reply With Quote
Old 11-18-2007, 08:31 PM   #14
Head Chef
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
I had the same idea about grinding the pecans into powder. Toast them, and then into the FP. As far as your recipe is concerned though, I can't decide on what you might want to do. It will absorb more liquid than normal, but will not behave the same as flour, like someone mentioned, because the nuts will release oil when they cook.

Doing something like a creme brulee might be a good way to go. When made right, there aren't many thing softer than a custard. Another one might be to make a mousse, in which case the suggestion about infusing cream with pecan flavor would probably be the best way to go, although you'd need a lot of pecans to a relatively small amount of cream to get enough flavor for that pecan pie taste.

Another option might be to try pecan oil if you can find it.
college_cook is offline   Reply With Quote
Old 11-18-2007, 09:06 PM   #15
Master Chef
texasgirl's Avatar
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Originally Posted by GB View Post
But I do hang on your every word
Of course you do. LOL
texasgirl is offline   Reply With Quote
Old 11-18-2007, 09:07 PM   #16
Master Chef
texasgirl's Avatar
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
I will let you know what I come up with. All the ideas are good!! Thank you!!
texasgirl is offline   Reply With Quote
Old 11-18-2007, 10:06 PM   #17
Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,213
My wife who just passed had a similar problem and chocked on almost any thing she got to the point where she had a tube to feed her. We went through a tough time for many months. My point being have your DH checked for ALS as a precaution after what we went through I would not any one to go through that disease
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 11-18-2007, 11:38 PM   #18
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
How about a sugar pie, honey bun? This is pretty much a pecan pie without pecans.

  • 1 cup maple sugar
  • 1 cup light brown sugar
  • 1/4 cup heavy cream
  • 1 egg
  • 1 Tbs flour
  • 2 Tbs butter, melted
  • 1 9-inch unbaked pie shell
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Preheat the oven to 400 degrees F. In a mixing bowl, combine the first six ingredients. Pour into the pie shell and bake until golden brown, about 25 minutes. Remove from oven and cool.

Whip the cream until almost stiff. Add sugar and vanilla, and beat until cream holds peaks. Spread over top of cooled pie.
Caine is offline   Reply With Quote
Old 11-19-2007, 10:08 AM   #19
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
Just had a thought what if you made pie without pecans and added butter pecan extract instead or made a mousse with the extract
jpmcgrew is offline   Reply With Quote
Old 11-19-2007, 11:18 AM   #20
Head Chef
lulu's Avatar
Join Date: May 2006
Location: England
Posts: 2,039
What Caine calls Sugar pie is similar to treacle tart, but looks softer in flavour and very good, Caine thanks I'll be copying and pasting.

What about taking the filling of the sugar pie or the pacan pie with out the pecans and making it into an icecream topping, or as some one else has suggested a baked cream or even a pannacota...smooth to swallow, still that nice toothaching sweet taste.

In omnibus amor et iustum
lulu is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:45 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.