It's Pi Day

Plantation Pecan Pie.

March 14 is Pi Day (3.14) and in honor of the Day and to honor the dessert that recently won the Our State magazine contest as the best dessert in North Carolina, I made a Pecan Pie.  Dan and I are certainly going to enjoy Pi Day.  (We'll be sharing with family too.)


I used my favorite pecan pie recipe from the Southern Living, Southern Hospitality Cookbook. 

Plantation Pecan Pie

1/4 cup butter (not margarine)

1 cup firmly packed dark brown sugar

1 cup light corn syrup

1 tablespoon of cream or milk

1/4 teaspoon salt

3 large eggs at room temperature

2 tablespoons pure vanilla extract

1 1/2 cups broken pecans

1 9 inch unbaked pie shell

Directions:

Cream butter, add sugar gradually, then add syrup and cream or milk.  In another bowl add salt to eggs and beat until light.  Stir well into first mixture; add vanilla and pecans. 

Cream butter and brown sugar.

Add syrup.

Add eggs.

 

Add pecans and vanilla extract.

Pour mixture into a 9-inch unbaked pie shell. 

In unbaked pie shell and ready for the oven.

Bake pie in a preheated 400F oven for 10 minutes.  Lower heat to 350F and bake for 35 to 40 minutes longer or until a silver knife inserted in filling comes out clean. 
Makes 6 to 8 servings.

Pie is out of oven.

Ready to enjoy. Yummy.

Why don't you try this recipe so you too can enjoy Pi Day? 

Great Use of Zucchini

Zucchini Nut Bread

Each time I was in Shelby recently my friend PJ gave me a loaf of her zucchini nut bread, and it was delicious.  That reminded me of the recipe that I have used for years---out of the Southern Living Hospitality Cookbook.  With zucchini plentiful at the Farmer's Market, and with PJ's bread long gone I decided to make some.  Here's the recipe I use.

One of my favorite cook books.

Ready for oven.

Out of oven to cool.

Ready to eat.

Good plain----

---or even better with a dollop of whipped cream.

This freezes particularly well.  I'm going to stock up with several loaves to have on hand in the freezer now that zucchini is so plentiful at the market. 

Zucchini Nut Bread

Zucchini Nut Bread

I've had the Southern Hospitality Cookbook since 1976, and it is one of my favorite cookbooks.  The Cookbook Book Club this month will be discussing recipes from Southern Living Cookbooks, and each person will take one of the dishes that he/she has prepared to share with the group at the meeting tonight.  I'm sharing the Zucchini Nut Bread from this cookbook. Here's the recipe:

I first made this one summer in the late 70's when I had a lot of extra zucchini.  And I've made it frequently since.  It is a favorite at our house. For this one I used walnuts, but often I use pecans.  I use Canola oil.

Grated zucchini.

Dry ingredients sifted together.

Walnuts and raisins ready to add.

This is good plain or we like it with mascarpone cheese when it's warm just out of the oven.  It freezes well too.

Plain.

With mascarpone cheese.