Viewable With ANY Browser

Note: My Web pages are best viewed with style sheets enabled.


Cooking with David


Copyright © 2015, 2019 by David E. Ross

These are my wife's recipes.

Pecan Pie

I love pecan pie. Most pies from restaurants and markets, however, do not have enough pecans. My wife adapted this from Good Housekeeping Illustrated Cookbook), which does not have that deficiency.

3 eggs
1/2 cup dark corn syrup
1/4 cup sugar
¼ (½ 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 pecan pieces 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.

29 November 2015
Updated 18 December 2019

Chocolate Pudding

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.

18 December 2019