Sugar-free Pecan Pie - Monthly recipe theme

The good news for me this month is that Pies are something I have posted previously and some of them are really good.

There was the awesome Pumpkin Pie Squares I posted in November 2018.

A Squash Gallette (which is a pie made with puff pastry or crepes) was posted on October 2018

I also posted a no meat Mincemeat in 2012.

So enjoy any of those Pies to make up for the ones I missed at the beginning of the month.  And for today, here is a sugar-free Pecan Pie.

Sugar Free Pecan Pie

1/3 cup of water

2/3 cup of granular fructose

2 packages of sugar free vanilla pudding - not instant

3/4 cup evaporated skim milk

2 large eggs

½ Tbls cinnamon (or BYP Cinnful Dessert Blend)

1 pie shell, 9-inch

1/4 cup of chopped pecans

1/2 cup of Grape Nuts cereal (Yes, they still make Grape Nuts, you can find it at Walmart!)

Directions:

Preheat the oven to 350 degrees.

Combine the water and fructose, and simmer over low heat for 5 minutes. Let the mixture cool.

Mix the dry pudding into the fructose mixture. Then add skim milk and eggs, stir until well blended. Pour the mixture into the pie shell.  Sprinkle the top with the Grape Nuts and pecans. Bake for 30 minutes.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche (QuicheSep)

October 2019 - Crock Pot meals (CrockOct)

November 2019 - Pies (PieNov)

December 2019 - Mocktails

How to make Stuffing

1. Cook vegetables, fruits, herbs and/or meat in butter, then add broth.
2. Toss with beaten eggs and cubed bread.
3. Transfer to a buttered baking dish and dot with butter or drippings. Bake, covered, at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes (or cook the cooled stuffing in the turkey).

Here are two variations on that theme that you might like to try this year.

Cranberry-Apple Stuffing

Melt 1 stick butter in a large skillet over medium heat. Add 2 chopped apples and 1 cup dried cranberries with 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)

Bourbon-Pecan Stuffing

Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 3 minutes. Add 2 chopped pears, 1 cup chopped pecans and 1/2 cup bourbon to the cooked vegetables and cook another 2 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)

Roast Pork with Sage & Pecan Pesto - Weekend Recipe

This is a make ahead recipe that you can serve to guests and family for rave reviews.

Roast Pork with Sage and Pecan Pesto

2 quarts apple cider
1/4 cup kosher salt
1/2 cup, plus 3 Tbls. fresh sage, chopped and divided.
1 tsp. pepper
2 Tbls. olive oil
fresh sage and pecans for garnish

Combine cider, 1/2 cup sage, and salt.  Stir until salt dissolves.  Place Pork in plastic zip seal bag add cider mixture.  Seal Bag and chill for 12 to 24 hours.

Remove Pork from brine and pat dry with paper towels.  Sprinkle pork with pepper.  Heat oil in a large skillet over medium high heat; add pork. Cook 6 minutes or until browned on all sides, turning pork occasionally. Place pork on a rack in a lightly greased roasting pan. Sprinkle remaining 3 Tbsp. sage over pork.

Bake, uncovered, at 350° for 1 hour to 1 hour and 25 minutes or until a meat thermometer inserted into thickest part of roast registers 150°. Remove from oven; cover and let rest 10 minutes or until thermometer reaches 160° before slicing. Garnish platter, if desired. Serve with Sage and Pecan Pesto.

Sage & Pecan Pesto
Do not over process this, it is best with some granules and texture.

1/2 cup chopped pecans, toasted
1/2 cup firmly packed fresh flat-leaf parsley
1/4 cup firmly packed fresh sage leaves
1/4 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1 teaspoon fresh lemon juice
1        garlic clove, chopped
1/4 teaspoon salt 

Combine all ingredients in a food processor; process until ingredients are finely chopped.

Weekend Recipe - Spicy Pecans

This recipe can be used all fall and winter.  You may become addicted.  Now if spice is too much for you make them smoky instead by swapping out the chili powder for Spanish smoked paprika.  You can also substitute Backyard Patch Chili Blend in this recipe.  Check out the tips at the end.

Spicy Pecans

16 oz. pkg. pecan halves
1/4 cup butter
1 Tbls. chili powder
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. onion powder (or granulated)
1/4 tsp. garlic powder (or granulated)
1/4 tsp. cayenne pepper

Combine the ingredients in a 2 quart slow cooker.  Cover and cook on high setting for 15 minutes.  turn to low and cook uncovered to 2 hours, stirring occasionally.  Transfer nuts to a baking sheet; cool completely.  Store in an airtight container.  makes 4 1/2 cups.


SPECIAL TIP: I like to make this recipe with my Backyard Patch Chili Blend.  It saves mixing the herbs and seasonings.  If you want to do that, add 2 1/2 Tbls of Backyard Patch Chili Blend to 1 tsp. salt and 1/4 cup butter then add 1 lb. of pecan halves and follow the instructions above.