Maple Bourbon Pecan Pie - January 8, 2014 by Fanny

Ingredients (9-inch pie):

Short Crust Pastry
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon white sugar
1 stick unsalted butter, cut into little cubes, chilled
1/4 cup ice water

Filling

4 large eggs 

1/2 cup maple syrup

1/2 corn syrup

4 tablespoons unsalted butter, melted

2 tablespoons bourbon

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups pecan

 

Directions:

Prepare the crust by placing flour, salt and sugar in a food processor to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. The dough should hold together when pinched. Add a little more water if necessary.

Many Ways for Cooking Eggs - S. T. Rorer

This anthology is a thorough introduction to classic literature for those who have not yet experienced these literary masterworks. For those who have known and loved these works in the past, this is an invitation to reunite with old friends in a fresh new format. From Shakespeare s finesse to Oscar Wilde s wit, this unique collection brings together works as diverse and influential as The Pilgrim s Progress and Othello. As an anthology that invites readers to immerse themselves in the masterpieces of the literary giants, it is must-have addition to any library.

Sarah Tyson Heston Rorer (1849-1937) was a fairly important Home Economist back-in-the-day. She was the editor at "Household News" and was a member of the staff for "Ladies Home Journal" and "Good Housekeeping". She published "Many Ways for Cooking Eggs" in 1912.