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These are my wife's recipes.
I love pecan pie. Most pies from restaurants and markets, however, do not have enough pecans. Usually, pecans are only found on top of the pie. My wife adapted this from Good Housekeeping Illustrated Cookbook), which does not have that deficiency; instead, there are pecans throughout the custard.
3 eggs
1/2 cup dark corn syrup
1/4 cup sugar
1/4 (1/2 cube) cup butter, melted
1 tsp vanilla extract
chopped pecans (about 8 oz)
pecan halves, enough to make a design covering the top of pie
9 inch unbaked pie crust
Preheat oven to 350°F. Prepare the pie crust but do not bake yet.
In a medium bowl, beat the eggs well with a wire whisk or hand beater. Beat in corn syrup, sugar, butter, and vanilla extract until well blended. Stir the chopped pecan to the mixture. Pour the mixture into the pie crust.
Place pecan halves on top of the pie, to make a design of concentric circles.
Bake the pie one hour on a cookie sheet. The pie is done when you can insert a knife or skewer into the pie about one inch from the edge and it comes out clean.
Place the pie on a cooling rack until cool. Enjoy.
At the local market, my wife buys prepared pie shells already formed and in a pie tin. See the paragraph about pre-baking a pie shell in the recipe for quiche.
You might want to pick over the chopped pecans and pecan halves to make sure there are no pieces of nut shells.
Because I have type-2 diabetes, my wife reduced the sugar from ½ cup and the corn syrup from a full cup and adds an extra dash of the vanilla extract. The pie is nevertheless excellent.
I love chocolate, but my wife is concerned because I have type-2 diabetes. She thus developed her own recipe for chocolate pudding that has less sugar. It resulted in the best chocolate pudding I ever tasted. I can really taste the chocolate.
1/2 cup sugar
1/3 cup unsweetened cocoa
3 Tbs corn starch
1/4 tsp salt
2-1/2 cups whole milk
1-1/2 tsp vanilla extract
In a sauce pan, mix the dry ingredients. Gradually blend in the milk.
Over a medium flame, cook while constantly stirring while the mixture thickens. Cook and stir an additional 2 to 3 minutes.
With the flame off, add vanilla and stir thoroughly.
Pour into individual dessert dishes (e.g., custard cups) that have just been rinsed with cold water. Chill in the refrigerator until firm.
This is a transcription of my wife's recipe. It serves as either a dessert or a coffee cake.
3/4 cup white sugar
1/4 cup softened butter
1 large egg
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups fresh blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup softened butter
1/2 tsp ground cinnamon
Preheat the oven to 375°F. Grease an 8x8 inch pan.
Beat sugar, butter, and egg in a large bowl with an electric mixer until light and fluffy. Stir flour, baking powder, and salt together in a separate bowl. Add flour mixture to sugar mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
Gently fold blueberries into the batter. Pour into the prepared pan.
Combine the topping ingredients in a bowl. Mix with your hands until crumbly. Sprinkle over cake batter.
Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
18 December 2019
Updated 9 September 2025
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