SUGAR-FREE PECAN PIE RECIPE - TABLESPOON.COM
Can sugar-free and pie exist in the same universe? Absolutely they can! Give this easy sugar-free pecan pie a try and your guests who need an alternative to the sugar-laden dessert table will be oh so grateful. And for the rest at the table, we’re pretty sure they won’t be able to taste the difference, either.
Provided by TBSP Kitchens
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- In large bowl, mix eggs with the sugar substitute. Stir in syrup, vanilla and melted butter. Stir in pecans. Pour into pie crust.
- Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
POWDERED SUGAR ICING RECIPE - TABLESPOON.COM
You're only three ingredients and one step away from the best powdered sugar icing you’ve ever had. It’s a bold claim but we stand behind it. The silky texture and sweet but subtle vanilla flavor of this icing is a major upgrade for cinnamon rolls, waffles and baked desserts, to name a few. We’ve even heard this icing is pretty darn good all on its own. Needless to say, we won’t judge you for eating it right out of the bowl.
Provided by TBSP Kitchens
Total Time 5 minutes
Prep Time 5 minutes
Yield 1
Number Of Ingredients 3
Steps:
- Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets).
Nutrition Facts : ServingSize 1 Servings
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KENTUCKY BUTTER CAKE RECIPE - NYT COOKING
If you think you don’t need another Bundt cake recipe, this one exists to prove you wrong. Adapted from Nell Lewis of Platte City, Mo., who entered the Pillsbury Bake-Off contest in 1963, it is a favorite of food bloggers and Pinterest lovers alike. On the surface, it’s not that different from your typical pound cake, but what makes it special is a vanilla-scented, buttery sugar glaze that’s poured over the still-warm cake. Left to sit for several hours before unmolding, the glaze soaks into the cake, making it incredibly tender and rich while leaving behind a delightful sugary crust. There are a lot of variations out there — some with bourbon in place of the vanilla, others with sherry — so feel free to play around.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine american
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Reviews 4
Total Time 1 hours 15 minutes
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- As soon as the cake comes out of the oven, leave the cake in its pan and gently poke it all the way through 15 to 20 times with a long wooden skewer or a long-tined fork. Slowly pour warm butter sauce over the cake. Let cool for at least 3 hours before unmolding from pan. Just before serving, sprinkle with confectioners’ sugar, if desired.
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SUGAR-FREE PECAN PIE RECIPE - TABLESPOON.COM
Can sugar-free and pie exist in the same universe? Absolutely they can! Give this easy sugar-free pecan pie a try and your guests who need an alternative to the sugar-laden dessert table will be oh so grateful. And for the rest at the table, we’re pretty sure they won’t be able to taste the difference, either.
From tablespoon.com
Total Time 1 hours 0 minutes
From tablespoon.com
Total Time 1 hours 0 minutes
- Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.
See details
POWDERED SUGAR ICING RECIPE - TABLESPOON.COM
You're only three ingredients and one step away from the best powdered sugar icing you’ve ever had. It’s a bold claim but we stand behind it. The silky texture and sweet but subtle vanilla flavor of this icing is a major upgrade for cinnamon rolls, waffles and baked desserts, to name a few. We’ve even heard this icing is pretty darn good all on its own. Needless to say, we won’t judge you for eating it right out of the bowl.
From tablespoon.com
Total Time 5 minutes
From tablespoon.com
Total Time 5 minutes
- Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets).
See details
KENTUCKY BUTTER CAKE RECIPE - NYT COOKING
If you think you don’t need another Bundt cake recipe, this one exists to prove you wrong. Adapted from Nell Lewis of Platte City, Mo., who entered the Pillsbury Bake-Off contest in 1963, it is a favorite of food bloggers and Pinterest lovers alike. On the surface, it’s not that different from your typical pound cake, but what makes it special is a vanilla-scented, buttery sugar glaze that’s poured over the still-warm cake. Left to sit for several hours before unmolding, the glaze soaks into the cake, making it incredibly tender and rich while leaving behind a delightful sugary crust. There are a lot of variations out there — some with bourbon in place of the vanilla, others with sherry — so feel free to play around.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine american
- As soon as the cake comes out of the oven, leave the cake in its pan and gently poke it all the way through 15 to 20 times with a long wooden skewer or a long-tined fork. Slowly pour warm butter sauce over the cake. Let cool for at least 3 hours before unmolding from pan. Just before serving, sprinkle with confectioners’ sugar, if desired.
See details
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