Friday, November 26, 2010

Thanks.. Food is great!

Grandma's Pecan Pie on Great Day St. Louis December 2009

Grandma's Pecan Pie

by Abby Buzick

Posted on December 7, 2009 at 3:52 PM

Recipe Courtesy Chef Emma Voskuil

9 inch unbaked pie shell (you can use frozen)
3 eggs
1/2 cup brown sugar
1 cup dark corn syrup
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup butter melted
1 cup pecan halves
Whipped cream or topping (optional)
Vanilla bean ice cream (optional)

Defrost pie shell if it's frozen
Preheat oven to 375F
Beat eggs in a medium bowl
Add sugar, syrup, salt, and vanilla until well combined
Stir in pecans and melted butter
Pour into shell
Bake 45-50 minutes or until filling is set in the center
Let cool completely before cutting or refrigerating.
Cut and serve with ice cream or whipped cream

Cinnamon Pumpkin Soup

by Emma Voskuil

Posted on October 20, 2010 at 7:53 AM

Cinnamon Pumpkin Soup

• 3 tablespoons butter
• 2 carrots – peeled and small diced
• 2 celery stalks – small diced
• 1 yellow onion – small diced
• 8 cups pumpkin peeled, seeded, and chopped (about 2-3 pounds)
• 8 cups of chicken stock
• 1 tablespoon cloves
• 2 sticks of cinnamon
• 1 dried chili de arbol
• 2 tablespoons honey
• 2/3 cup heavy whipping cream
• 4 small pumpkins bowls (see below for recipe)

1) Melt butter in a large stock pot
2) Sauté vegetables until soft
3) Add pumpkin and stock
4) Take a coffee filter and put in cinnamon, cloves and chili, tie with string and place in stock pot attach the string to the handle of the stock pot
5) Cover and simmer until the pumpkin falls apart when stabbed with a fork
6) Pull out coffee filter pack of herbs
7) Puree soup in a blender
8) Return to stock pot
9) Add in cream and honey
10) Bring to a simmer and season to taste with salt and pepper
11) Pour into individual pumpkin bowls

Pumpkin Bowls

• 4 small pumpkins (about .5 -1 pound each)
• Warm water
• Pan spray

1) Preheat oven to 350 degrees
2) Cut the pumpkin tops off leaving a good amount on the bottom
3) Scoop out the seeds and pulp
4) Rinse with warm water
5) Dry out the pumpkin as best you can with paper towels
6) Place on a baking sheet
7) Bake at 350 for 15-20 minutes until slightly hardened
8) Use to serve pumpkin soup


  1. Made a quicker version of the pie. Had a fun time making it and I thought I might try to save you a slice, but it goes quick in my family. Thanks for the info.


  2. Glad you enjoyed, that's my daughter making her grandma's recipe on TV... it is SOOOO good.

  3. I cant wait to make the pie this weekend, my mom and i watched the video and the pie looks really good. Thanks for the recipe Mr. V.


  4. Mr. V
    I have never liked pecan pie, so when my mom made this pie today i was not expecting anything great. I just finished a piece of the pie and it was awesome. It was one of the best piece of pie i have ever had. Thanks again for the recipe

    Kevin, Blue