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Old 10-27-2011, 09:22 AM   #1
Way too much time on my hands!
 
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Dottie !!!!! I need you desperately!

I have to have your Chocolate Fudge Pecan Pie recipe!

This sounds I would be eternally grateful.
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Old 10-27-2011, 09:23 AM   #2
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lol will do I have to find the recipe first, it's in dusty storage!
It was real easy though: basic pecan pie and you add some melted milk chocolate chips and dark cocoa powder to the liquid filling before baking.
It makes my teeth hurt thinking about it lol
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Old 10-27-2011, 09:26 AM   #3
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Quote:
Originally Posted by Dottie View Post
lol will do I have to find the recipe first, it's in dusty storage!
It was real easy though: basic pecan pie and you add some melted milk chocolate chips and dark cocoa powder to the liquid filling before baking.
It makes my teeth hurt thinking about it lol
Yeah... that's pretty much what I'm after!
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Old 10-27-2011, 09:27 AM   #4
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Quote:
Originally Posted by Dottie View Post
lol will do I have to find the recipe first, it's in dusty storage!
It was real easy though: basic pecan pie and you add some melted milk chocolate chips and dark cocoa powder to the liquid filling before baking.
It makes my teeth hurt thinking about it lol
ME TOO, I want it! PLEASE
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Old 10-27-2011, 09:32 AM   #5
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1 unbaked deep dish pie crust (go for the name brand here, it makes a difference)
4 eggs
1/2 cup (1 stick) butter, melted and set out to cool slightly
1 1/2 cup dark brown sugar (it's important to use dark for the higher molasses content)
4T Karo dark corn syrup
2 tbsp. flour to thicken
1/4 cup half and half
1 1/2 tsp. vanilla*
1/2 cup chopped pecans
2T dark cocoa powder
1/2 cup semi-sweet or milk chocolate chips, melted, cooled slightly
pecan halves to cover the top

Preheat oven to 350f.
(you're not pre-baking the crust)
Beat the eggs until well blended then add the melted butter, melted chocolate chips, vanilla and half and half and corn syrup and beat for a few seconds so it's not streaky any more. Stir in the brown sugar, cocoa powder & flour. Mix well then stir in the chopped pecans.
Pour the filling into the crust and top with pecan halves. Cover the crust with foil to prevent burning.

Bake for 30 minutes, then turn the heat down to 300 degrees and bake for another 30-45 minutes until it looks set in the center. Turn off the oven and allow the pie to cool for an hour, then remove and allow to cool completely before cutting.
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Old 10-27-2011, 10:21 AM   #6
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yummy sounding....my family may be getting this for thanksgiving dinner
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Old 10-27-2011, 10:33 AM   #7
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Thanks for the recipe!
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Old 10-27-2011, 11:33 AM   #8
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Thank you so much, Dottie. I have this recipe copied and printed out. (I'll probably have to bake one ahead of the holidays to test it.....)

I appreciate your time and effort.
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Old 10-27-2011, 11:34 AM   #9
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That is an old recipe, happy to share it
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Old 10-27-2011, 11:37 AM   #10
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Oh here's another "so sweet it makes your teeth hurt" that my grandmother always made:
peach cobbler
2 cans peach slices in heavy syrup
1 stick butter
1 cup flour
1 cup sugar
1 cup buttermilk
1/2 tsp baking soda
1/2 tsp baking powder

Heat oven to 350.
Drop the butter into a 3 quart baking pan that has a fitting cover. Stick it in the oven while you:
Mix the flour, sugar, buttermilk, soda and powder well.
Pour this over the hot, melted butter and spoon the peaches and their syrup on top.
Cover and bake 30 minutes, then uncover and bake another 30 minutes or until the crust has risen to the top and is golden brown.

Seriously this is so easy and the best cobbler ever
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Old 10-27-2011, 11:43 AM   #11
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Quote:
Originally Posted by Dottie View Post
Oh here's another "so sweet it makes your teeth hurt" that my grandmother always made:
peach cobbler
2 cans peach slices in heavy syrup
1 stick butter
1 cup flour
1 cup sugar
1 cup buttermilk
1/2 tsp baking soda
1/2 tsp baking powder

Heat oven to 350.
Drop the butter into a 3 quart baking pan that has a fitting cover. Stick it in the oven while you:
Mix the flour, sugar, buttermilk, soda and powder well.
Pour this over the hot, melted butter and spoon the peaches and their syrup on top.
Cover and bake 30 minutes, then uncover and bake another 30 minutes or until the crust has risen to the top and is golden brown.

Seriously this is so easy and the best cobbler ever
Have this one copied and printed out too! It sounds fun and fabulous and will be good with a scoop of vanilla ice cream on the side, no doubt! My DH will be thrilled! He has the biggest sweet tooth in the world, seems to stay in good health at age 77 and does his 25 push-ups each morning, etc.
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Old 10-27-2011, 11:50 AM   #12
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Quote:
Originally Posted by SoHappy View Post
Have this one copied and printed out too! It sounds fun and fabulous and will be good with a scoop of vanilla ice cream on the side, no doubt! My DH will be thrilled! He has the biggest sweet tooth in the world, seems to stay in good health at age 77 and does his 25 push-ups each morning, etc.
Bet he is happy you are no longer doing very low carb!

Let us know how the test recipes go!

hugs
Jo
x
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Old 10-27-2011, 12:44 PM   #13
Way too much time on my hands!
 
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Quote:
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Bet he is happy you are no longer doing very low carb!

Let us know how the test recipes go!

hugs
Jo
x
Yeah. That sweet old guy just came in from cutting drying plants from the gardens and doing some more raking. He's a tired old guy.

Would I do him a huge favor? Would I make him a great big milkshake out of the orange sherbet? So he's in his recliner, watching TV and sucking *Dreamsicle* milkshake through a great big straw!

He'll going to love sampling these two ^^^ recipes for sweet desserts.
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Old 10-27-2011, 02:29 PM   #14
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Drools.............I LOVE pecan pie. I could literally eat one pie all myself.
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Old 10-27-2011, 02:40 PM   #15
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OMGosh! I scoped out this recipe for Mayan Chocolate Pecan Pie last week! I've never had it before, but I must try it! Mayan Chocolate Pecan Pie Recipe | Taste of Home Recipes

And then another one I like is this Autumn Surprise pie, too Autumn Surprise Pie Recipe | Taste of Home Recipes

Oh, this stuff Chocolate Chip Pumpkin Bread Recipe | Taste of Home Recipes, Chocolate Chip Pumpkin bread is my favorite holiday treat.
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Old 10-27-2011, 02:43 PM   #16
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Good thing I follow the JUDDD plan now.
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Old 01-19-2012, 07:18 AM   #17
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Bumping this to share a seriously naughty recipe:
Twinkie Triffle

15 twinkies, each cut into about 6 pieces
1 package instant french vanilla pudding, prepared according to package directions + 1 cup additional milk + 1T vanilla extract
8oz cream cheese, melted or very soft so it can be beaten into the pudding
1 carton frozen, sweetened sliced strawberries (16oz)

Beat the melted cream cheese into the prepared pudding.
Layer: 1/3 of each in a deep bowl or casserole that's been sprayed with butter flavor cooking spray: twinkies, strawberries then pudding, repeat for other 2 layerings.
Refrigerate at least an hour to let the twinkies absorb the strawberry juices.
*You can weight this down to make it more compressed and it can be sliced if you refrigerate it overnight.

I imagine it's about 300 calories and a gazillion grams of sugar per serving.
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Old 01-19-2012, 10:36 AM   #18
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Old 01-19-2012, 11:40 AM   #19
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I have a question about the cobbler. What size are the cans of peaches?

Thanks!
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Old 01-19-2012, 11:54 AM   #20
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The regular ones -15oz I think
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Old 01-19-2012, 11:59 AM   #21
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Quote:
Originally Posted by Dottie View Post
Bumping this to share a seriously naughty recipe:
Twinkie Triffle

15 twinkies, each cut into about 6 pieces
1 package instant french vanilla pudding, prepared according to package directions + 1 cup additional milk + 1T vanilla extract
8oz cream cheese, melted or very soft so it can be beaten into the pudding
1 carton frozen, sweetened sliced strawberries (16oz)

Beat the melted cream cheese into the prepared pudding.
Layer: 1/3 of each in a deep bowl or casserole that's been sprayed with butter flavor cooking spray: twinkies, strawberries then pudding, repeat for other 2 layerings.
Refrigerate at least an hour to let the twinkies absorb the strawberry juices.
*You can weight this down to make it more compressed and it can be sliced if you refrigerate it overnight.

I imagine it's about 300 calories and a gazillion grams of sugar per serving.
10 servings @ 437cals; 15.8g fat; 68.6g carbs; 5.6g protein

(not good, but not as bad as I thought lol)
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Old 01-19-2012, 05:50 PM   #22
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I don't know how in the heck I missed this thread the first time... Wow!
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Old 01-29-2012, 05:37 PM   #23
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I made this pie for Sunday diiner. Delicious!!!! Thank you.
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Old 01-29-2012, 05:44 PM   #24
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I saw it for the frist time. awesome
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Old 01-29-2012, 05:46 PM   #25
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Oh! I'm glad this got bumped!

Just popping in to tell Dottie that everybody loved the peach cobbler. It was fast and easy to fix, and I just used the regular sized cans of peaches.

Thanks for this recipe, Dottie. I don't know if I've got the strength to make the Twinkie Triffle and continue with my life as I know it, but maybe another time when a lot of family comes for a visit and they can all eat it up so it isn't left for the two of us.. Us of little willpower.
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Old 01-29-2012, 05:49 PM   #26
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lol glad to corrupt... I mean help
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Old 01-29-2012, 05:56 PM   #27
Way too much time on my hands!
 
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lol glad to corrupt... I mean help
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Old 01-29-2012, 09:50 PM   #28
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Oh, wow. Good thing I'm not accepting the February *no sugar* challenge
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Old 02-05-2012, 05:39 AM   #29
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Hello all,

I am making the cobbler tonight for dinner and trying to figure out the calorie counts.

Any ideas how many servings this makes? 6?

Thanks!
Monica
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