Wedneday's Chow - Caramel-Pecan Pie

Today's the last day to comment on a blog post for a chance to win Smucker's Best-Loved Recipes cookbook, it's "Jam-packed with 35 incrededible recipes."  Also don't forget to stop by my website, http://www.annakathrynlanier.com/ and leave a message in my guestbook for a chance to win a footspa set, just in time for sandal season.  If I don't get a chance to draw a winner for these prizes on April 1st, I'll draw for them after Easter. 

Caramel-Pecan Pie

Smucker’s Best-Loved Recipes

Ingredients:

3 eggs
2/3 cups sugar
1 cup (12-ounce jar) Smucker’s Caramel Topping
¼ cup butter, melted
1 ½ cups pecan halves
1 (9-inc) unbaked pie shell

Directions:

Preheat oven to 350° F. Beat eggs lightly with a fork in a medium bowl. Add sugar until dissolved. Add caramel topping and butter; stir until well blended. Stir in pecan halves. Pour filling into pie shell.

Bake for 45 minutes or until knife inserted near center comes out clean. Cool completely on rack before serving. Cover and store in refrigerator.

Makes 6 to 8 servings.

Anna Kathryn Lanier

Where Tumbleweeds Hang Their Hats
http://www.aklanier.com/

Wednesday's Chow - Buttery Black Raspberry Bars

Here's another recipe from Smucker’s Best-Loved Recipes cookbook....this month's prize for leaving a comment.  I haven't made it, but it looks delicious and easy...I'm also in for easy.

Buttery Black Raspberry Bars

From Smucker’s Best-Loved Recipes

Ingredients:

1 cup butter or margarine

1 cup sugar

2 egg sugar

2 cups All-purpose or unbleached flour
1 cup chopped walnuts
½ cup Smucker’s Seedless Black Raspberry Jam

Directions:

Preheat oven 325°F. Grease 8-inch square baking pan. Beat butter in large bowl until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks and beat until well blended. Gradually add flour, mixing thoroughly. Fold in walnuts.

Spoon half of batter into prepared pan, spreading evenly. Top with jam; cover with remaining batter.

Bake for 1 hour or until lightly browned. Cool and cut into 2X1-inch bars.

Makes 32 bars.

Anna Kathryn Lanier
Where Tumbleweeds Hang Their Hats
http://www.aklanier.com/
http://annakathrynlanier.blogspot.com/

Wednesday's Chow - Smucker's Mandarin Shrimp and Vegetable Stir Fry

Since we're still in Lent, I decided to do a meat-free main dish from "Smucker's Best-Loved Recipes" cookbook, this month's prize.


Smucker's Mandarin Shrimp and Vegetable Stir Fry

Ingredients:

1 cup Smucker's Sweet Orange Marmalade
3 tbsp soy sauce
2 tbsp white vinegar
2 tsp hot pepper sauce
1 tbsp, plus 1 1/2 tsp cornstarch
2 tbsp vegetable oil
1 tbsp fresh ginger, chopped
1 tsp fresh garlic, chopped
24 fresh jumbo shrimp, peeled and deveined
3 cups broccoli florets (about one bunch)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup water
salt and black pepper to taste
1 cup chopped green onions
Cooked rice

Directions:

Mix marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch in samll bowl. Stir until well blended and set aside.

Place large skillet or wok over high heat; heat one minute, then add oil.  Heat oil for 30 seconds, then add ginger, garlic and shrimp.  Stir-fry for 2 to 3 minutes until shrimp begins to turn pink.  Remove shirmp, set aside.

Add broccoli and bell peppers to the skillet; cook over high heat for 1 minute.  Add water; cover and reduce heat to medium. Cook vegetables for 4 to 5 minutes or until tender.

Uncover skillet, increase heat to high. Add shrimp and marmalade mixture.  Cook for 2 minutes until sauce thickens and shrimp are completely cooked.  Season with salt and pepper.

Stir in green onions. Serve over rice.


Anna Kathryn Lanier

Where Tumbleweeds Hang Their Hats
http://www.aklanier.com/
http://annakathrynlanier.blogspot.com/