Jump to content

Richard Danzey

participating member
  • Content Count

    13
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://
  1. Hello, again, everyone. I just followed up on Ruth's suggested recipe, and it looks like a winner. I may be wrong, but I don't think it's anything like the recipe my Mom used. But I have an excellent imagination, and the Engadine Torte will be fun. My Dad experienced tortes while in Europe (Belgium) during WWII. However, I believe a torte, for him, meant cake baked in very many thin layers, with icing between and around. Can't remember anything more specific than that. Is 'torte' a word that refers to many different kinds of dessert? Many thanks for the wonderful contributions to this t
  2. <quote> Hum............I'm wondering if what you want isn't a completely different recipe, not a classic pecan pie recipe. What about a pecan tassie recipe where it's mainly brown sugar and eggs................or a stove top cooked caramel poured and chilled in a pie shell? Hi, Sinclair. I'm not familiar with the term 'tassie', and I haven't researched what it might mean yet. However, I wanted to get away from the 'custardy' quality that the eggs add to virtually every pecan pie repcipe out there. And Harold McGee suggested I reduce the egg ingredient. The 'custardy' was gone, but in
  3. Well I made my first try at a 'new' pecan pie. I used the Deer Valley Pecan Pie recipe from *MasterCook*, with some modifications. Good but not what I’m after. Reduced eggs from 3 to 2 in the filling. Used Pillsbury prepared pie crust, not scratch made. Daubed it with extra butter before first baking, and that came out well. I tried toasting pecans in a skillet. That didn’t work so well. I got them too hot and burned them a little. The recipe uses no Karo syrup. Has brown sugar and maple syrup. I was trying to get a gummy gooey sticky, almost one step below ‘hard candy’ stiff caram
  4. Hello. I owe an overdue debt of thanks to those who have contributed to this thread. Tomorrow, I will be attempting the first of the 'new generation' of pecan pies<G>. I have collected several ideas and suggestions to improve upon that wonderful old standby. I have enough variables to experiment with for a one pie a year series that lasts the rest of my life. Thanks, everyone... danz
  5. I just found this first entry on a Google Search: http://www.karosyrup.com/history.asp danz
  6. Hello. I'm a newbie, and just missed getting a Question to Harold McGee before the forum closed. I'm repeating the main questions here since the topic is Pecan Pie. I hope this is not out of order. I have two questions about making a pecan pie come out a little differently. First: How do I reduce or even eliminate the custardy quality to the filling, leaving just a rich caramelized syrup like product, instead? Second: What changes should I make, in ingredients or procedure, to allow the filling to almost solidify, leaving a product that is gummy gooey, almost pull your teeth out of their so
  7. Thanks for participating in this event. My wife, now knows what to give me for Christmas<G>. I have two questions about making a pecan pie come out a little differently. First: How do I reduce or even eliminate the custardy quality to the filling, leaving just a rich caramelized syrup like product, instead? Second: What changes should I make, in ingredients or procedure, to allow the filling to almost solidify, leaving a product that is gummy gooey, almost pull your teeth out of their sockets sticky? I've had pecan pie with these qualities and prefer it to the conventional outcome, bu
×
×
  • Create New...