Tuesday, 29 January 2013

Pecan Pie a Trip round the World

Well, what an adventure Homemade Heaven has had. I don't want to brag too much, but that would be impossible after the grand time I just had.

I spent the last month travelling around the world. I got to see my sister and brother - in -law and meet my new grand niece and my nephew in law in Australia. I also met some amazing people, new family and experienced life in HD full technicolour. It was a blessing to be with my family, everyone is so special to me and I wish we didn't have to wait 12 years between visits!
In Australia, I ate honey and soy marinaded crocodile ribs and caught my own dinner (thankfully not the crocodile)!
If that wasn't enough, I then moved on to Los Angeles. I dined at some of the best restaurants in the city, including Red O Restaurant, Mexican Cuisine by Rick Bayless. I have found the food I want to eat for the rest of my life - tamales.  

I tried real burgers, sweet potato fries, Red Velvet Cheesecake (from the Cheesecake Factory), King crab and hot dogs - just to name a few. And just in case you are thinking, yes I did pick up lots of weight, but every bite was worth it! 

To celebrate my return I used my authentic American pie dish, which I was so excited to find in a kitchen store. Watch this space for more American Pie recipes - Pushing up Daisies! 
This recipe is not traditional, as it does not contain corn syrup. The reason for that is that I have just finished watching this video Sugar: The Bitter Truth It is rather long, but will certainly change your thoughts on corn syrup and fructose forever.

Pecan Pie
1 unbaked 9″ pie shell
1 cup brown sugar
1 Tablespoon flour
2 eggs
2 Tablespoons milk
1 teaspoons vanilla essence
1/2 cup butter or margarine, melted
pinch of salt
1 cup chopped pecans

Preheat oven to 180 degrees C. 
Sprinkle nuts evenly in the chilled pie shell.
In a mixing bowl, mix sugar and add flour.
Add remaining ingredients, beating very well - until all the sugar is dissolved. An electric beater is certainly a must.
Pour mixture into pie shell. 
Bake until crust is golden and filling puffy but still slightly wobbly in center, about 40-45 minutes.
The filling will solidify as it cools.
 Cool completely, at least four hours.
Serve with vanilla ice cream and enjoy. 

All the people I have to thank that made this trip possible know who you are, but a special thanks goes to David - you know how special this was to me.


Nina said...

Oh wow, so glad you are back and back at blogging!! I want to hear it all and see all the good food you had, ok!!

baglady said...

So you had to go half way around the world to find your blogging mojo. Glad to see you back, Rose.

Kit said...

Sounds like a wonderful trip - it's hard having family spread around the globe, but the adventure of visiting makes up a little for it! I'm still waiting to get to Australia to see my brother and his family - luckily we have met up in other places since we came to SA but I've never yet been there.

Jeanne said...

Lovely to have you back! Looks like you had a total ball - can't wait to hear more about it :))

Jeremiah 17: 7-8

"Blessed is the man who trusts in the Lord, whose confidence is in Him. He will be like a tree planted by the water."

It is not your business to succeed, but to do what is right : when you have done so, the rest lies with God.
C.S. Lewis

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