Gourmandise
Mystery pecan pie is one of 410 recipes in “Pillsbury Best of the Bake-Off Cookbook: Recipes from Americas Favorite Cooking Contest” (Wiley, $29.95). Mary McClain was the $1,000 winner in the 16th bake-off contest in 1964. The collection of recipes includes all the $1 million grand prize recipes, as well as those that have become classics, such as the tunnel of fudge cake or French silk chocolate pie.
Mystery Pecan Pie Crust:
1 refrigerated pie crust
Cream cheese layer:
1 package (8-ounces) cream cheese, softened 1/3 cup sugar 1/4 teaspoon salt
1 teaspoon vanilla
1 egg
Pecan layer:
3 eggs 1/4 cup sugar
1 cup corn syrup
1 teaspoon vanilla 1 1/4 cups chopped pecans
Heat oven to 375 degrees. Place pie crust in 9-inch glass baking dish as directed on box for one-crust filled pie. In a small bowl, beat cream cheese layer ingredients with an electric mixer on low speed until well blended and smooth. Set aside.
In another bowl, beat three eggs with electric mixer on medium speed. Add remaining pecan layer ingredients, except pecans. Beat until well blended.
Spread cream cheese mixture in crust-lined pie plate. Sprinkle with pecans. Gently pour egg mixture over pecans. Cover crust edge with 2-to 3-inch wide strips of foil to prevent browning; remove foil during last 15 minutes of bake time. Bake 35 to 45 minutes or until center is set. Cool completely, about two hours, before serving. Cover and refrigerate remaining pie.
Per serving: 570 calories; 64 grams carbohydrates; 32 grams fat (11 saturated); 140 milligrams cholesterol; 330 milligrams sodium; 1 gram fiber
Janice Okun
Bench scrapes can come in handy when you’re doing a lot of chopping and need to transport the minced bits into a bowl. Check out this one from Meyer’s Rachael Ray line; the 6z-inch stainless-steel tool’s sharp edge also makes it easy to scrape up food left on the counter for quick cleanup. The easy-to-grip ridged plastic handle comes in orange or blue and it’s dishwasher-safe, too. It’s $8 at foodnetwork.com (or call 800-565-3663).
More FineCooking...
Taunton Press’ Fine Cooking magazine celebrates its 15th anniversary with a new design for its magazine and Web site (finecooking.com). New columns (including “The Good Life,” nutrition-focused recipes from dietitian Ellie Krieger) coexist with streamlined design and gorgeous in-your-face photography. That said, it preserves the elements that have always made it a winner: dozens of terrific recipes for all levels of cooks, which teach as well as tempt; nutritional information on said recipes; and lots of tips. A favorite in the February/March issue is from a reader, who makes stock with a pasta insert, so bones and veggies are easily tossed out when she’s done—brilliant. The magazine is $6.95 on newsstands.
Milanos slimdown
Pepperidge Farm Milanos have joined the 100-calorie-pack bandwagon. The box contains five two-cookie packs, for a total of 3.25 ounces of slightly smaller than normal Milanos. If you’d rather not pay extra for less cookie, what overload of calories do regular Milanos carry? 120.
Quotable…
“We seldom report of having eaten too little.”
—Thomas Jefferson
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