Kimberly Rae Millers Blog, page 4
Perfect Pecan Pie
This pie is, in fact, the product of many years of evolution. It made its way into the family via my mother, a woman who by her own admission is pretty hopeless in the kitchen but in this case demonstrated a remarkable nose for sniffing out a good recipe when she clipped it from the paper around the time I was born. In my family it was a huge hit, and quickly became an indispensable part of every holiday table, as first my mother, and then I, dug out that dog-eared clipping year after year. Over time, though, it began to undergo some changes. First, I discovered that lightly toasting the nuts before putting them in the pie improves both their flavor and texture. Then, after having one too many pies come out burnt on top and soupy in the middle I adjusted the heat and discovered that pecan pies are best baked gently. The biggest breakthrough of all, though — the one that takes this pie out of the clouds and catapults it into the stratosphere — happened when I moved to corn-syrup-less Europe and discovered that not only was one of the most delicious sweetening agents ever invented all but unknown in my country, but it makes the best pecan pie this side of Kentucky if not even better!
Chicken Crock Easy Pot Recipe
Menu Description : "Our famous pumpkin pie has just the right amount of spice. Pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of Grandma's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to improve on icky pumpkin pie recipes like those found on cans of canned pumpkin, for example in many ways. For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better.
As Bill Miller BBQ gears up for its busy pie season, it seems a lot of people avoid the hassle of baking a pie or two during the holidays. With an estimate of 75, pies sold from the end of October through Jan. Ray Chapa, a San Antonio native who's been with the company at different levels for 28 years, is the current head baker. Chapa manages a staff of nearly 80 bakers, who work in shifts during the Thanksgiving season to crank out as many pumpkin pies as they do pecan. Chapa sat down to talk about the process of baking a Bill Miller pie and how the company ensures freshness. During the holidays?