Toffee Pecan Pumpkin Pie Recipe

PIE CRUST:

• Preheat oven to 375­° with rack on the bottom 1/3 of the oven.
• Mix flour, sugar and salt in a food processor.
• Add butter, pulse until coarse meal forms.
• Gradually add water starting with 6 tablespoons until moist clumps form.
• Add more water as needed.
• Gather dough into ball, divide in half.
• Flatten into 2 disks and wrap in plastic wrap.
• Chill at least 1 hour or overnight.
• Spray pie plate with non stick cooking spray.
• Roll out dough on floured surface to 13 inch round.
• Transfer to the pie dish.
• Fold edges under and crimp, forming a nice border.
• Line crust with foil and fill with dried beans or prick all over with a fork to prevent puffing.
• Bake for 15 minutes if using foil, then remove foil and beans and bake for 5-7 minutes more until it turns light golden brown.
• Press or prick crust down if it bubbles up.
• If just pricking with a fork before baking, bake 15-20 minutes, until light golden brown.
• Cool 10 minutes either way.
• Reduce oven temperature to 350° and place rack in the center of the oven

PECAN TOFFEE CRUMBLE:

• Melt 2 tablespoons unsalted butter in skillet.
• Add one cup pecans, 2 tablespoons molasses and 2 teaspoons of water.
• Stir until molasses thickens and starts to coat the nuts, approximately 5 minutes.
• Transfer to a sheet of foil to cool.
• Chop 1/2 cup of these nuts and 1/2 of a toffee bar together in a small bowl and sprinkle over the baked crust.
• Use the rest of the nuts and the other 1/2 of the chopped toffee bar as garnish on top of the cooled pie.

FILLING:

• Mix pumpkin and next 6 ingredients in mixer.
• Add eggs one at a time until mixed through.
• Gradually add milk and sour cream or whipping cream.
• Pour filling into prepared pie crust over the nuts and toffee.
• Bake until edges are puffed and center is set, approximately 1 hour if using whipping cream, 1 1/2 hours if using milk and sour cream.
• Allow to cool completely.
• Garnish with remaining toffee topping and pecans if desired.

Yum Yum Salad

1 lg or 2 small packages of Lemon jello
1 8oz tub of cool whip
1 small can of crushed pineapple (drained)
1-1 1/2 cup sharp shredded cheese
1 package of mini marshmallows
1 cup of chopped walnuts

Make Jello as directed. it is best when the jello is made the night before, when the jello is done (cold) mix all of the ingredients together except the walnuts. mix until blended. Serve and top with walnuts

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S® etc. (anything you like in cookies)

Heat oven to 350 degrees. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).

Drop by teaspoon about 1 inch apart onto greased cookie sheet.

Bake for 15 minutes or until done. Makes about 4 dozens. Yummy!

6 large eggs
2 tablespoons granulated sugar
1/4 teaspoon salt
2 cups whole milk
1/4 cup heavy cream
1/4 cup white peach puree
1 teaspoon pure vanilla extract
4 slices day old brioche, sliced 1/2-inch thick
4 tablespoons unsalted butter
4 tablespoons vegetable oil
White Peach-Pecan Maple Syrup, recipe follows
Mint sprigs, for garnishWhisk together eggs, sugar and salt in a large bowl. Add the milk, cream and peach puree and vanilla and whisk until combined. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes. <p>Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. Garnish with a mint sprig.</p>White Peach-Pecan Maple Syrup:
1 cup pure maple syrup
4 ripe white peaches, peeled, pitted and cut into 1/8ths
1/4 cup coarsely chopped toasted pecans
1/2 cup bourbon, optional <p>Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.