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Author Topic: Tracey's Pecan Pie Pic - new camera test pic (recipe included)  (Read 2099 times)
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« on: November 23, 2006, 03:39:31 PM »

Just posting a pie FRESH out of the oven that I helped my wife bake Smiley



Find the recipe later in this post!!!!!
« Last Edit: November 25, 2006, 10:22:16 AM by beemaster » Logged

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« Reply #1 on: November 23, 2006, 03:41:39 PM »

very goooooooooooood     looking john!!!!!!!
send me a peice would ya... please
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« Reply #2 on: November 23, 2006, 04:28:23 PM »

Seems you will have to make bigger pies John as Margaret wants you to send some to her as well. Her favorite pie , she says it smells and tastes good even from here.
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« Reply #3 on: November 24, 2006, 10:10:17 AM »

John, how could you put a picture of such a lovely pie out there for us to drool over?  Pecan pie is one of my very favourite.  My daughter used to make that when she lived nearby, but now, she moved about a 3 hours drive away, we are going to see her next weekend to do some kitchen renovation, so I will get her to make some pecan pie for me, oh ya, with whipping cream or vanilla ice cream, oh no, it is 7:00 in the morning, how can I be thinking of a dessert item this time of day.  Great day.  Cindi
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« Reply #4 on: November 24, 2006, 01:01:33 PM »

Cindi:

Sorry for the temping looking pie - I finally dived into it this afternoon, last night after dinner I was too stuffed to attempt it. Ummmmmmmmmmmmmmm did we nail it - I got to do all the filling stuff, Tracey make the crust and the rest is photographic history Smiley

The photo was an experiment to see how long it would take for me to 1) take a photo with my new camcorder/camera and 2) get it on to the website. The total time was 4 minute 5 seconds BUT.... that included sending it to a paintbrush program to greatly shrink it down 1/8th the original size, so if I had just grabbed the card from the camera, plugged it into the computer card slots and uploaded it - I'm sure I could have beat 2 minutes easily. Technology is surely wonderful.

Most of all though, I am very impressed at the new camcorder. It takes stereo hi-def movies in all light (including zero-light) and has a full hi-res still camera (pie pic was a good example of the clarity - imagine the massive original, it surely is POSTER sized.

P.S. Tracey worked as a baker professionally at a bakery supply mega shop which made baked goods for dozens of smaller cafes, bakeries and theme shops - she specialised in breads but is a master at anything that goes into our oven - Lordy, I'm a chubby blessed guy Smiley

P.S.S. She also made my favorite cookies for me too - Oatmeal, butterscotch with slivered walnuts - If Beemaster.com had a bake-goods store, we couldn't keep these on the shelf.

I'll post BOTH RECIPES here when I can get her to sit down with me!!!

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« Reply #5 on: November 24, 2006, 10:04:54 PM »

Wow, nice camcorder/camera.  I have a digital camera that is awesome, a new camcorder too, which I haven't quite figured out yet, it uses a small size CD.  If the weather was nicer, I would be outside doing the picture things.  I am inside mostly right now and have dabbled a little with the camcorder.  It is fun, but I know I can do so much more, but have to learn.

Can't wait for recipes coming through.  Baked goods in the wintertime (well, anytime is awesome) sure does bring that homey good comfort food feeling.  I am a soup, stew and mashed potatoes, vegies, gravy and meat person.  Love wintertime eating.  You are lucky you obviously have a woman who loves to feed you and make you look probably a little larger than in the sleeker days of summer, ha, lol.  Great day.  Cindi
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There are strange things done in the midnight sun by the men who moil for gold.  The Arctic trails have their secret tales that would make your blood run cold.  The Northern Lights have seen queer sights, but the queerest they ever did see, what the night on the marge of Lake Lebarge, I cremated Sam McGee.  Robert Service
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« Reply #6 on: November 25, 2006, 01:34:26 AM »

Cindi:

we use to have a recipe exchange here, but then I built aCookbook forum - it is JUST NOW being redone in the same format as the new forum here - so I can clean up spammers easily and when it is done I will proudly post the forum with hundreds of recipes (you can easily add your own favorites to share in it) and it will be just anyother of our unique content.

Many surprizes coming in the next week or so - The International Membership will be proud of the vast communication improvements coming, the food lovers will love the cookbook forum for all its many categories, food handling info and great tried and true recipes.

Just wait - 2007 will be the BREAKOUT POINT which separates us from all other forums of its type. To many (if not most) members, we already are unique with avatars, signaturs and photo hosting ON-SITE features - image the man y features to come (soon you will all know that  GREAT THINGS are about to happen, don't miss a beat and be the first to experience features that make our site astounding.

This will be our banner year - without a bought, wonderous things are coming and very quickly. I promise to informed and proudly so!!!!
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« Reply #7 on: November 25, 2006, 08:25:12 AM »

John, Wow, can't wait.  Where on earth do you find time to do the things that you so obviously are slaving your guts out doing.  Fantastic work and job.  I can't imagine things getting much better, I love how things are now, only wish that I had discovered your site a long time ago, it would have saved me many heartbreaks with my bees.  But then you know, it is actually OK.  I have learned so much in the past year and half about keeping bees, and let me tell you, the one stuff I never will forget is the bad things, (good things too).  But all the sad and bad things that have happened to my girls since I began has given me such knowledge and a learning curve that I could never had believed possible.  It has all been for the good with the end product of knowledge.  My future bees will be the ones that will benefit from my trials and tribulations.  Great day John.  Cindi
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There are strange things done in the midnight sun by the men who moil for gold.  The Arctic trails have their secret tales that would make your blood run cold.  The Northern Lights have seen queer sights, but the queerest they ever did see, what the night on the marge of Lake Lebarge, I cremated Sam McGee.  Robert Service
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« Reply #8 on: November 25, 2006, 08:49:32 AM »

John, you have driven me nuts.  I have such a longing for pecan pie now, I have to keep returning to the pie site to look at it.  It will now be 5 days before I will be tasting some of that stuff, I have already informed my daughter, that pecan pie must be on the dinner table on Friday when we come up to her place.  ha. ha. great day. Cindi
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There are strange things done in the midnight sun by the men who moil for gold.  The Arctic trails have their secret tales that would make your blood run cold.  The Northern Lights have seen queer sights, but the queerest they ever did see, what the night on the marge of Lake Lebarge, I cremated Sam McGee.  Robert Service
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« Reply #9 on: November 25, 2006, 10:20:52 AM »

Tracey's Pecan Pie
(9 inch - serves 6-8 people) or Josh

Pie Crust Recipe (No-Fail)

2-1/2 cups all-purpose flour
1/4 teas. salt (I always use non-iodized sea salt, finely ground)
1 egg
1 tbsp. white vinegar
1/2 lb. (2 sticks) cold butter.  (I personally prefer unsalted when baking, but salted will work just fine)
1/4 cup cold water

Sift into bowl flour and salt.  In a glass measuring cup measure out 1/2 cup water.  Add egg and vinegar and mix well.

Cut butter into 1/2 inch slices and add to flour mixture until mixture resembles a mealy texture.  Add liquid
all at once and mix quickly with a fork.

Combine by hand into a soft ball.  Divide dough in half.  Place each half on plastic wrap.  Flatten down into
a 3/4" thick disc. Refrigerate for about 1 to 2 hours.

Roll out onto a lightly floured surface, large enough to completely cover 9 inch baking dish.  Place in pie pan and flute edges and prick sides and bottom. Place dish with crust into freezer for about 1/2 hour: this helps create a very flaky and light crust. 


Ingredients for pecan filler

3 eggs beaten slightly
1 cup Karo Corn Syrup
1 cup sugar
3 tbsp. Melted Butter (or Margarine)
1-1/2 tsp. Vanilla extract (keep this one real if possible)

blend well, but do not over mix - then add:

2 Cups pecans.  Pour into prepared pie dish. 
__________________

Baking Instructions:

Preheat oven to 350 degrees fahrenheit.
Bake until crust is golden brown and center of pie is firm. Approx. 50 - 55 minutes.

__________________

Serve cooled (at least to room temp) enjoy with whipped cream, vanilla or chocolate ice cream.

Refrigerate any leftovers.





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« Reply #10 on: November 26, 2006, 05:06:08 PM »

OK John, you did it!!!  I am going to gain about 10 pounds while we are in Kelowna next week.  I e-mailed my daughter the pic of the pie and the recipe.  I know for sure that she will make it, using your wife's recipe.  Can't wait.  Great day, Cindi
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There are strange things done in the midnight sun by the men who moil for gold.  The Arctic trails have their secret tales that would make your blood run cold.  The Northern Lights have seen queer sights, but the queerest they ever did see, what the night on the marge of Lake Lebarge, I cremated Sam McGee.  Robert Service
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« Reply #11 on: December 01, 2006, 11:46:27 AM »

We dont have Pecan Pie here, although we have grown up with it from US TV.

However, having seen your photo, I think I will give it a go on sunday.

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« Reply #12 on: December 02, 2006, 12:58:58 PM »

Oh no, pecan pie not indigenous to your area (ha, ha).  You'll love to actually have an encounter with it, make it, eat it, love it, always make it from now on.  Great day. Cindi
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There are strange things done in the midnight sun by the men who moil for gold.  The Arctic trails have their secret tales that would make your blood run cold.  The Northern Lights have seen queer sights, but the queerest they ever did see, what the night on the marge of Lake Lebarge, I cremated Sam McGee.  Robert Service
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« Reply #13 on: December 02, 2006, 07:07:42 PM »

thanks for the recipe.  could have done without the picture!!  smiley  my favorite pie along with pumpkin.  when the whole clan gets together, we make both.  the europe branch won't eat pumpkin (livestock feed) pie!  no one minds....just more for the rest of us!
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.....The greatest changes occur in their country without their cooperation. They are not even aware of precisely what has taken place. They suspect it; they have heard of the event by chance. More than that, they are unconcerned with the fortunes of their village, the safety of their streets, the fate of their church and its vestry. They think that such things have nothing to do with them, that they belong to a powerful stranger called “the government.” They enjoy these goods as tenants, without a sense of ownership, and never give a thought to how they might be improved.....

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