A Great Pecan Pie!
Nov 12, 2011 | From the kitchen of Rose
I recently received this great pie present in the mail. I once created a recipe for pecan pie because I never before liked commercial versions. I found them too sweet and the crust usually lacking in flavor. This one, from the Goode Company, is a true exception. The crust is made with butter and is absolutely delicious with a pleasingly tender texture. The pecans are the huge and meaty variety Texas pecans are known for. And the filling is luscious.
The pie comes in a beautifully crafted wooden box. It has a three week shelf-life at room temperature and would make an excellent holiday gift.
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Melissa
11/18/2011 04:22 PM
I just found my Christmas cookies cookbook. The tassies will be such a hit. I am also making your fresh blueberry pie. Can anyone recommend an easy but delicious cookie or bar for my cookie exchange? I have 5 children and am hosting the party ... so I need some help on the easy part.
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Rose Levy Beranbaum in reply to comment from Melissa
11/18/2011 08:28 AM
melissa, i once made it for a thanksgiving dinner and my aunt got angry at me because no one wanted the apple pie! i haven't brought it since but i have made it again and again. is there anything more perfect than a pecan tassie? well you let us know!
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Melissa
11/18/2011 08:23 AM
Woody,
Thanks so much. I already own the book so I am set.
Melissa
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Woody Wolston in reply to comment from Melissa
11/18/2011 02:13 AM
Hi Melissa,
Yes. Rose has a recipe for Pecan Tassies in her Rose's Christmas Cookies book.
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Melissa
11/18/2011 12:16 AM
Hi Rose,
Have you published a recipe for pecan tassies. I make your pecan pie every year and I think it is the best. Cream cheese crust, toasted nuts and Lyle's Golden syrup ... food genius.
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Woody Wolston in reply to comment from Olawale Taiwo
11/16/2011 09:42 AM
Hi Wale,
Rose always recommends, you should always make the recipe with exactly the same ingredients as called for by the author's recipe to establish your control. From there you can experiment by substituting one ingredient or adjusting one technique at a time to obtain results that match the control or to your preferences. You may also want to experiment past what you think is the best results to fail the recipe so that you know the recipe's limits.
The gum tragacath will be a good addition experiment once you establish your control fondant.
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Olawale Taiwo in reply to comment from Olawale Taiwo
11/16/2011 05:52 AM
Hello Rose,
I have double checked the recipe. You mentioned that the rolled fondant will not be 'stretchy' due to the vegetable shortening used. I have access to Crisco - shortening and its has no trans fat.
I was thinking maybe I should add CMC, Tylose powder or Gum tragacath to the recipe to make it stretchy and pliable?
Thanks.
Wale
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Olawale Taiwo
11/15/2011 09:37 AM
Hello Rose,
I just want to ask about the chocolate rolled fondant recipe in the cake bible and the one in the roses heavenly cakes. I want to make a chocolate rolled fondant, but when I read the comment in your roses heavenly cakes, you said the fondant will be very sticky.....
is there a difference between the recipe in the cake bible and roses heavenly cake concerning the stickiness. I didnt see such in the cake bible that the fondant will be be sticky.
Please kindly clarify and make suggestions on how to get a better tasting home made chocolate rolled fondant.
Thanks
Wale
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Hector
11/12/2011 01:01 PM
Omg, it looks gorgeous! I am asking a friend to send me one as the company does not ship to Hawaii.
I really think it looks even better to yours! And here is when I made it last and was a big hit:
http://www.hectorwong.com/roselevy/thanksgiving/Rose-s-Celebrations.html
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