Kansas Visitor's Guide 2007/2008 - (Page 71) 1 ⁄2 teaspoon salt Pastry for 10-inch pie (recipe follows) 1 8-ounce carton frozen whipped dessert topping, thawed 1 1⁄2 teaspoons vanilla 1. In a medium saucepan, bring water Carriage Crossing Restaurant in Yoder. Fresh asparagus from Pendleton’s. K A NS A S PEC A N SQUA R ES A great use for Kansas pecans. The pecan capital of Kansas is Chetopa in the southeastern corner of the state. In Kansas, pecan season starts in November. After the first hard freeze, workers get busy mechanically shaking the pecan trees in the groves to knock off the nuts. Next, they harvest and clean them. When the new crop is in, locals take advantage of the fresh supply of nuts. And how do they use them? Former grove owners Jared and Justin Miller recall these decadent bars, reminiscent of pecan pie, from Shirley Miller, Jared and Justin’s grandmother. 3 cups all-purpose flour 1 1 2. For filling: In a medium bowl, beat eggs with a fork. Stir in the 11⁄2 cups sugar, corn syrup, the 3 tablespoons melted butter and vanilla. Stir in the pecans. Pour over the baked crust, spreading evenly. 3. Bake for 20 to 25 minutes or until filling is set. Cool for 2 hours in pan on a wire rack. Cut into bars. Cover and store bars in the refrigerator. Makes 48 bars. Note: To make ahead, bake the bars as directed; cool in pan on a wire rack for 2 hours. Place cut bars in a freezer container or bag and freeze for up to 1 month. Thaw, covered, in the refrigerator about 24 hours. to boiling. Remove from heat; stir in raisins. Set aside. 2. For filling: In a heavy large saucepan or Dutch oven, stir together sour cream, sugar, cornstarch, egg yolks and salt; mix well. Stir in the water and raisin mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat. Stir in vanilla. Pour filling into a large bowl. Cover surface of filling with plastic wrap. Chill for at least 4 to 6 hours. 3. To serve, pour filling into Pastry for 10-inch pie. Spread dessert topping over filling; seal to edge of crust. Serve immediately. Store any remaining pie, covered, in the refrigerator. M a k e s 1 0 s e r v i n g s . Pastry for 10-inch pie: In a medium bowl, combine 11⁄2 cups all-purpose flour and 1⁄2 teaspoon salt. Using a pastry blender, cut in 1 ⁄2 cup shortening until the mixture resembles crumbs that are pea-size. Add 2 to 4 tablespoons ice water and stir until dough is just moistened. Form the dough into a ball; cover with plastic wrap and let stand for 1 hour. On a lightly floured surface, slightly flatten dough. Roll dough from center to edges into a circle 13 inches in diameter. Ease pastry into pie plate without stretching it. Trim pastry to 1⁄2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Line pastry with a double thickness of foil. Bake in a 450° oven for 8 minutes. Remove foil. Bake about 7 minutes more, or until golden. Cool on a wire rack. Makes one 10-inch pie shell. SOUR CR E A M R A ISI N PIE From Carriage Crossing Restaurant, Yoder. A prosperous west-central Kansas community just off busy K-96, Yoder is about 40 miles northwest of Wichita and 12 miles southeast of Hutchinson, at the heart of an AmishMennonite farming district. Hearty Amish fare is served at the Carriage Crossing Restaurant. 4 cups water 1 1⁄2 cups raisins 1 16-ounce carton dairy sour cream 1 1⁄2 cups sugar 1 ⁄2 cup sugar ⁄2 teaspoon salt 1 cup butter, cut into pieces 4 eggs 11⁄2 cups sugar 11⁄2 cups light-colored corn syrup 3 tablespoons butter, melted 11⁄2 teaspoons vanilla 21⁄2 cups chopped pecans 1. For crust: In a large bowl, combine flour, the 1⁄2 cup sugar and salt. Cut in the 1 cup butter until mixture resembles coarse crumbs. Evenly pat crumb mixture into an ungreased 15x10x1-inch baking pan. Bake in a 350° oven for 20 minutes. ⁄2 cup cornstarch 4 egg yolks, lightly beaten w w w. T r a v e l K S . c o m 71 http://www.TravelKS.com
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