I've got to make a pecan pie for Thanksgiving and one of the guests is
allergic to corn. So I thought I'd make two pies -- one regular one the
classic way (corn syrup (actually moonshine syrup which is a mixture of
corn syrup and cane syrup), sugar, eggs, butter, vanilla, salt, pecans),
and one that replaces the corn syrup with sweetened-condensed milk.

So I thought I'd look around on the internet to see if a recipe already
exists so I could ascertain whether someone else had tried this with any
success and to find out if I should make any adjustments. I didn't find
any recipes that simply replaced corn syrup with sweetened-condensed
milk.

Sweetened-condensed milk is pretty sweet as it is and the idea of adding
a whole cup of sugar to a cup of sweetened-condensed milk just seems
like it would be sweet beyond all comparison. Then again, Karo corn
syrup is also very sweet and adding a cup of sugar to a cup of corn
syrup hasn't made anyone complain about the simple, classic pecan pie.

I thought about using the trick to turn the sweetened-condensed milk
into caramel. I read something somewhere about putting an unopened can
into a slow-cooker for about four hours, and then you open the can and
find it full of caramel.

Another idea I had was to try to make a home-made syrup from sugar,
brown sugar, some other ingredient, though I don't think of water as a
good candidate...something to make a thick syrup that's like corn syrup,
but which isn't made from corn.

Or maybe I could just use two cans of sweetened-condensed milk. Turn
one to caramel and use the other one straight. The eggs would probably
hold it all together. If it doesn't, I could say it's a dessert
casserole and put a serving spoon next to it.

I just thought I'd ask here since I haven't experimented with this
myself and now I don't have time to do that.

Damaeus

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On 11/27/2013 5:40 AM, Damaeus wrote:
> I've got to make a pecan pie for Thanksgiving and one of the guests is
> allergic to corn. So I thought I'd make two pies -- one regular one the
> classic way (corn syrup (actually moonshine syrup which is a mixture of
> corn syrup and cane syrup), sugar, eggs, butter, vanilla, salt, pecans),
> and one that replaces the corn syrup with sweetened-condensed milk.
>
> So I thought I'd look around on the internet to see if a recipe already
> exists so I could ascertain whether someone else had tried this with any
> success and to find out if I should make any adjustments. I didn't find
> any recipes that simply replaced corn syrup with sweetened-condensed
> milk.
>
> Sweetened-condensed milk is pretty sweet as it is and the idea of adding
> a whole cup of sugar to a cup of sweetened-condensed milk just seems
> like it would be sweet beyond all comparison. Then again, Karo corn
> syrup is also very sweet and adding a cup of sugar to a cup of corn
> syrup hasn't made anyone complain about the simple, classic pecan pie.
>
> I thought about using the trick to turn the sweetened-condensed milk
> into caramel. I read something somewhere about putting an unopened can
> into a slow-cooker for about four hours, and then you open the can and
> find it full of caramel.
>
> Another idea I had was to try to make a home-made syrup from sugar,
> brown sugar, some other ingredient, though I don't think of water as a
> good candidate...something to make a thick syrup that's like corn syrup,
> but which isn't made from corn.
>
> Or maybe I could just use two cans of sweetened-condensed milk. Turn
> one to caramel and use the other one straight. The eggs would probably
> hold it all together. If it doesn't, I could say it's a dessert
> casserole and put a serving spoon next to it.
>
> I just thought I'd ask here since I haven't experimented with this
> myself and now I don't have time to do that.
>
> Damaeus
>
> ---
> This email is free from viruses and malware because avast! Antivirus protection is active.
> http://www.avast.com
>

Get a bottle of cane syrup and substitute it for the corn syrup. You
can usually find cane syrup in the pancake mix aisle next to the pancake
syrups.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
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In news:rec.food.cooking, Janet Wilder > posted
on Wed, 27 Nov 2013 07:53:59 -0600 the following:

> Get a bottle of cane syrup and substitute it for the corn syrup. You
> can usually find cane syrup in the pancake mix aisle next to the pancake
> syrups.

Ah yes, I tried that last year. The taste of it was so far removed from
pecan pie that I thought sweetened-condensed milk might work better. The
cane syrup has such a strong flavor. The pecan pie I usually make has
like 3/4 cup of corn syrup and 1/4 cup of cane syrup.

Damaeus

On 11/27/2013 8:16 PM, Damaeus wrote:
> In news:rec.food.cooking, Janet Wilder > posted
> on Wed, 27 Nov 2013 07:53:59 -0600 the following:
>
>> Get a bottle of cane syrup and substitute it for the corn syrup. You
>> can usually find cane syrup in the pancake mix aisle next to the pancake
>> syrups.
>
> Ah yes, I tried that last year. The taste of it was so far removed from
> pecan pie that I thought sweetened-condensed milk might work better. The
> cane syrup has such a strong flavor. The pecan pie I usually make has
> like 3/4 cup of corn syrup and 1/4 cup of cane syrup.
>
> Damaeus
>

Try another brand. Most cane syrups I've tried are very much like dark
corn syrup in flavor.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
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On Wed, 27 Nov 2013 20:16:14 -0600, Damaeus
> wrote:

> In news:rec.food.cooking, Janet Wilder > posted
> on Wed, 27 Nov 2013 07:53:59 -0600 the following:
>
> > Get a bottle of cane syrup and substitute it for the corn syrup. You
> > can usually find cane syrup in the pancake mix aisle next to the pancake
> > syrups.
>
> Ah yes, I tried that last year. The taste of it was so far removed from
> pecan pie that I thought sweetened-condensed milk might work better. The
> cane syrup has such a strong flavor. The pecan pie I usually make has
> like 3/4 cup of corn syrup and 1/4 cup of cane syrup.

Have you tried agave syrup? Mine is from Trader Joe's - to my taste
it has little flavor and is not even particularly sweet.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 2013-11-28 2:51 PM, sf wrote:
>
>> Ah yes, I tried that last year. The taste of it was so far removed from
>> pecan pie that I thought sweetened-condensed milk might work better. The
>> cane syrup has such a strong flavor. The pecan pie I usually make has
>> like 3/4 cup of corn syrup and 1/4 cup of cane syrup.
>
> Have you tried agave syrup? Mine is from Trader Joe's - to my taste
> it has little flavor and is not even particularly sweet.
>

I recently made a batch of cookies that called for about a tablespoon of
honey and I didn't have any so I used agave syrup and it worked great.

FWIW, a friend of ours used to use Lyle's Golden Syrup in her
buttertarts and they were really good. I imagine it would work well in a
pecan pie.

On Wednesday, November 27, 2013 1:40:09 AM UTC-10, Damaeus wrote:
> I've got to make a pecan pie for Thanksgiving and one of the guests is
>
> allergic to corn. So I thought I'd make two pies -- one regular one the
>
> classic way (corn syrup (actually moonshine syrup which is a mixture of
>
> corn syrup and cane syrup), sugar, eggs, butter, vanilla, salt, pecans),
>
> and one that replaces the corn syrup with sweetened-condensed milk.
>
>
>
> So I thought I'd look around on the internet to see if a recipe already
>
> exists so I could ascertain whether someone else had tried this with any
>
> success and to find out if I should make any adjustments. I didn't find
>
> any recipes that simply replaced corn syrup with sweetened-condensed
>
> milk.
>
>
>
> Sweetened-condensed milk is pretty sweet as it is and the idea of adding
>
> a whole cup of sugar to a cup of sweetened-condensed milk just seems
>
> like it would be sweet beyond all comparison. Then again, Karo corn
>
> syrup is also very sweet and adding a cup of sugar to a cup of corn
>
> syrup hasn't made anyone complain about the simple, classic pecan pie.
>
>
>
> I thought about using the trick to turn the sweetened-condensed milk
>
> into caramel. I read something somewhere about putting an unopened can
>
> into a slow-cooker for about four hours, and then you open the can and
>
> find it full of caramel.
>
>
>
> Another idea I had was to try to make a home-made syrup from sugar,
>
> brown sugar, some other ingredient, though I don't think of water as a
>
> good candidate...something to make a thick syrup that's like corn syrup,
>
> but which isn't made from corn.
>
>
>
> Or maybe I could just use two cans of sweetened-condensed milk. Turn
>
> one to caramel and use the other one straight. The eggs would probably
>
> hold it all together. If it doesn't, I could say it's a dessert
>
> casserole and put a serving spoon next to it.
>
>
>
> I just thought I'd ask here since I haven't experimented with this
>
> myself and now I don't have time to do that.
>
>
>
> Damaeus
>
>
>

Try the condensed milk recipe. I'd be interested. The no syrup pies are less sweet which is a good thing. I like it a lot better than regular pecan pies. I like to add a lot of extra vanilla and nuts. Thanks Costco!

> ---
>
> This email is free from viruses and malware because avast! Antivirus protection is active.
>
> http://www.avast.com

On Thu, 28 Nov 2013 18:08:43 -0800 (PST), dsi1 >
wrote:

>On Wednesday, November 27, 2013 1:40:09 AM UTC-10, Damaeus wrote:

>>
>>
>> I just thought I'd ask here since I haven't experimented with this
>>
>> myself and now I don't have time to do that.
>>
>>
>>
>> Damaeus
>>
>>
>>
>
>Try the condensed milk recipe. I'd be interested. The no syrup pies are less sweet which is a good thing. I like it a lot better than regular pecan pies. I like to add a lot of extra vanilla and nuts. Thanks Costco!

This worked rather well. I was impressed.

>
Maple Pecan Pie
" 1 cup pure maple syrup
" 3/4 cup (packed) golden brown sugar
" 3 large eggs
" 1/4 cup sugar
" 3 tablespoons butter, melted
" 1 tablespoon all purpose flour
" 1 teaspoon vanilla extract
" 1 9-inch deep-dish pie crust
" 1 1/2 cups coarsely chopped pecans


Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to
blend. Place unbaked crust on baking sheet. Spread nuts over crust.
Pour filling over. Bake until filling is set and slightly puffed,
about 1 hour. Transfer pie to rack and cool completely.

In news:rec.food.cooking, sf > posted on Thu, 28 Nov 2013
11:51:39 -0800 the following:

> Have you tried agave syrup? Mine is from Trader Joe's - to my taste
> it has little flavor and is not even particularly sweet.

I think I've seen that on the shelf. I may give it a whirl. But I did
find this recipe, at long last. I will use white sugar instead of brown
sugar and I'll substitute 1/4 cup of cane syrup for 1/4 cup of corn
syrup, and I'll use four eggs instead of three because the last pecan
pie I made had four eggs and it held together perfectly when sliced
after cooling:


Ingredients:

Pastry dough for a 9-inch pie crust
2 cups mixed whole and chopped pecans
1 1/4 cup dulce de leche caramel sauce(1-14 oz. can)
1 cup firmly packed brown sugar
2 Tbsp unsalted butter, softened
3 eggs
1/4 cup corn syrup

Instructions:

Preheat oven to 350+ALA- F. Line a baking sheet with parchment paper. Set
aside.

On a lightly floured surface, roll the dough out into a 10-inch round.
Line a 9-inch tart pan with the dough, trimming off any excess dough
using a paring knife. Distribute the pecans evenly across the tart
shell. Combine the Dulce de Leche, brown sugar, butter, eggs, and corn
syrup in a food processor and blend until smooth, about 30 seconds. Pour
over the pecans in the pie shell.

Place the pie on the prepared baking sheet and bake for 30 to 35
minutes, or until just set. Transfer to a wire rack and let cool
completely. Serve at room temperature or refrigerate for 2 hours to
chill. Top with whipped cream or ice cream.

Source: http://baking.about.com/od/bakedpies/r/pecan.htm

On Wednesday, November 27, 2013 5:40:09 AM UTC-6, Damaeus wrote:
> I've got to make a pecan pie for Thanksgiving and one of the guests is
>
> allergic to corn. So I thought I'd make two pies -- one regular one the
>
> classic way (corn syrup (actually moonshine syrup which is a mixture of
>
> corn syrup and cane syrup), sugar, eggs, butter, vanilla, salt, pecans),
>
> and one that replaces the corn syrup with sweetened-condensed milk.
>
Why don't people know things?
>
> Damaeus
>
--Bryan sex+

On 11/28/2013 4:50 PM, Boron Elgar wrote:
> On Thu, 28 Nov 2013 18:08:43 -0800 (PST), dsi1 >
> wrote:
>
>> On Wednesday, November 27, 2013 1:40:09 AM UTC-10, Damaeus wrote:
>
>>>
>>>
>>> I just thought I'd ask here since I haven't experimented with this
>>>
>>> myself and now I don't have time to do that.
>>>
>>>
>>>
>>> Damaeus
>>>
>>>
>>>
>>
>> Try the condensed milk recipe. I'd be interested. The no syrup pies are less sweet which is a good thing. I like it a lot better than regular pecan pies. I like to add a lot of extra vanilla and nuts. Thanks Costco!
>
> This worked rather well. I was impressed.
>
>>
> Maple Pecan Pie
> " 1 cup pure maple syrup
> " 3/4 cup (packed) golden brown sugar
> " 3 large eggs
> " 1/4 cup sugar
> " 3 tablespoons butter, melted
> " 1 tablespoon all purpose flour
> " 1 teaspoon vanilla extract
> " 1 9-inch deep-dish pie crust
> " 1 1/2 cups coarsely chopped pecans
>
>
> Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to
> blend. Place unbaked crust on baking sheet. Spread nuts over crust.
> Pour filling over. Bake until filling is set and slightly puffed,
> about 1 hour. Transfer pie to rack and cool completely.
>

This looks like a great recipe. The main problem for me is that a cup of
maple syrup is expensive and there's no bacon in it. Just kidding about
the bacon although I've made pecan pie with bacon and it's pretty tasty
stuff - to me at least.

The pie I made came out pretty good. I set the pies on a heavy baking
sheet on a lower rack. The high heat caramelized the filling on the
bottom. It was right on target for a perfect pecan pie crust.

On Thu, 28 Nov 2013 19:55:09 -0800 (PST), Bryan-TGWWW
> wrote:

> On Wednesday, November 27, 2013 5:40:09 AM UTC-6, Damaeus wrote:
> > I've got to make a pecan pie for Thanksgiving and one of the guests is
> >
> > allergic to corn. So I thought I'd make two pies -- one regular one the
> >
> > classic way (corn syrup (actually moonshine syrup which is a mixture of
> >
> > corn syrup and cane syrup), sugar, eggs, butter, vanilla, salt, pecans),
> >
> > and one that replaces the corn syrup with sweetened-condensed milk.
> >
> Why don't people know things?
> >

Why should we care? Nobody I know is allergic to any food. He asked
for alternatives and he got them.

--
Food is an important part of a balanced diet.

On 2013-11-29 8:30 AM, sf wrote:
> On Thu, 28 Nov 2013 19:55:09 -0800 (PST), Bryan-TGWWW
> > wrote:
>
>> On Wednesday, November 27, 2013 5:40:09 AM UTC-6, Damaeus wrote:
>>> I've got to make a pecan pie for Thanksgiving and one of the guests is
>>>
>>> allergic to corn. So I thought I'd make two pies -- one regular one the
>>>
>>> classic way (corn syrup (actually moonshine syrup which is a mixture of
>>>
>>> corn syrup and cane syrup), sugar, eggs, butter, vanilla, salt, pecans),
>>>
>>> and one that replaces the corn syrup with sweetened-condensed milk.
>>>
>> Why don't people know things?
>>>
>
> Why should we care? Nobody I know is allergic to any food. He asked
> for alternatives and he got them.
>


You have to appreciate the irony of someone coming along and calling
people idiots for not having said anything about something, considering
that the experts disagree. I checked several sites that said that
people who are allergic to corn should avoid corn syrup.

On Thu, 28 Nov 2013 21:37:42 -1000, dsi1
> wrote:

>On 11/28/2013 4:50 PM, Boron Elgar wrote:
>> On Thu, 28 Nov 2013 18:08:43 -0800 (PST), dsi1 >
>> wrote:
>>
>>> On Wednesday, November 27, 2013 1:40:09 AM UTC-10, Damaeus wrote:
>>
>>>>
>>>>
>>>> I just thought I'd ask here since I haven't experimented with this
>>>>
>>>> myself and now I don't have time to do that.
>>>>
>>>>
>>>>
>>>> Damaeus
>>>>
>>>>
>>>>
>>>
>>> Try the condensed milk recipe. I'd be interested. The no syrup pies are less sweet which is a good thing. I like it a lot better than regular pecan pies. I like to add a lot of extra vanilla and nuts. Thanks Costco!
>>
>> This worked rather well. I was impressed.
>>
>>>
>> Maple Pecan Pie
>> " 1 cup pure maple syrup
>> " 3/4 cup (packed) golden brown sugar
>> " 3 large eggs
>> " 1/4 cup sugar
>> " 3 tablespoons butter, melted
>> " 1 tablespoon all purpose flour
>> " 1 teaspoon vanilla extract
>> " 1 9-inch deep-dish pie crust
>> " 1 1/2 cups coarsely chopped pecans
>>
>>
>> Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to
>> blend. Place unbaked crust on baking sheet. Spread nuts over crust.
>> Pour filling over. Bake until filling is set and slightly puffed,
>> about 1 hour. Transfer pie to rack and cool completely.
>>
>
>This looks like a great recipe. The main problem for me is that a cup of
>maple syrup is expensive and there's no bacon in it. Just kidding about
>the bacon although I've made pecan pie with bacon and it's pretty tasty
>stuff - to me at least.
>
>The pie I made came out pretty good. I set the pies on a heavy baking
>sheet on a lower rack. The high heat caramelized the filling on the
>bottom. It was right on target for a perfect pecan pie crust.


Maple syrup is never cheap, but I either get mine at Costco (about
$17-18 a litre) or in a gallon size at a farmer's market. My last
farmer's market purchase was in Manhattan a fewe years ago.

Maple syrup last forever in the fridge, so it is one of those foods
you can buy economically in bulk, and then use up over a long, long
time - no exaggeration- that gallon jug took years to use up and was
good to the very last drop.

Boron

On Sunday, December 1, 2013 9:48:40 AM UTC-10, Boron Elgar wrote:
> On Thu, 28 Nov 2013 21:37:42 -1000, dsi1
>
> > wrote:
>
>
>
> >On 11/28/2013 4:50 PM, Boron Elgar wrote:
>
> >> On Thu, 28 Nov 2013 18:08:43 -0800 (PST), dsi1 >
>
> >> wrote:
>
> >>
>
> >>> On Wednesday, November 27, 2013 1:40:09 AM UTC-10, Damaeus wrote:
>
> >>
>
> >>>>
>
> >>>>
>
> >>>> I just thought I'd ask here since I haven't experimented with this
>
> >>>>
>
> >>>> myself and now I don't have time to do that.
>
> >>>>
>
> >>>>
>
> >>>>
>
> >>>> Damaeus
>
> >>>>
>
> >>>>
>
> >>>>
>
> >>>
>
> >>> Try the condensed milk recipe. I'd be interested. The no syrup pies are less sweet which is a good thing. I like it a lot better than regular pecan pies. I like to add a lot of extra vanilla and nuts. Thanks Costco!
>
> >>
>
> >> This worked rather well. I was impressed.
>
> >>
>
> >>>
>
> >> Maple Pecan Pie
>
> >> " 1 cup pure maple syrup
>
> >> " 3/4 cup (packed) golden brown sugar
>
> >> " 3 large eggs
>
> >> " 1/4 cup sugar
>
> >> " 3 tablespoons butter, melted
>
> >> " 1 tablespoon all purpose flour
>
> >> " 1 teaspoon vanilla extract
>
> >> " 1 9-inch deep-dish pie crust
>
> >> " 1 1/2 cups coarsely chopped pecans
>
> >>
>
> >>
>
> >> Preheat oven to 350�F. Whisk first 7 ingredients in medium bowl to
>
> >> blend. Place unbaked crust on baking sheet. Spread nuts over crust.
>
> >> Pour filling over. Bake until filling is set and slightly puffed,
>
> >> about 1 hour. Transfer pie to rack and cool completely.
>
> >>
>
> >
>
> >This looks like a great recipe. The main problem for me is that a cup of
>
> >maple syrup is expensive and there's no bacon in it. Just kidding about
>
> >the bacon although I've made pecan pie with bacon and it's pretty tasty
>
> >stuff - to me at least.
>
> >
>
> >The pie I made came out pretty good. I set the pies on a heavy baking
>
> >sheet on a lower rack. The high heat caramelized the filling on the
>
> >bottom. It was right on target for a perfect pecan pie crust.
>
>
>
>
>
> Maple syrup is never cheap, but I either get mine at Costco (about
>
> $17-18 a litre) or in a gallon size at a farmer's market. My last
>
> farmer's market purchase was in Manhattan a fewe years ago.
>
>

I used to have some maple syrup from Costco but somebody swiped or used it all up. The next time I go there, I'll pick up more. Maybe I need to find a hidey place for it.

>
> Maple syrup last forever in the fridge, so it is one of those foods
>
> you can buy economically in bulk, and then use up over a long, long
>
> time - no exaggeration- that gallon jug took years to use up and was
>
> good to the very last drop.

We used to have some at home when I was a kid. It tasted awful and that turned me off to the stuff for most of my adult life. The next time I tried it, it was fine. The one we had as a kid had gone sour or perhaps it had some vinegar mixed in with it. That was unfortunate for me.

>
>
>
> Boron

On 11/27/2013 8:16 PM, Damaeus wrote:
> In news:rec.food.cooking, Janet > posted
> on Wed, 27 Nov 2013 07:53:59 -0600 the following:
>
>> Get a bottle of cane syrup and substitute it for the corn syrup. You
>> can usually find cane syrup in the pancake mix aisle next to the pancake
>> syrups.
>
> Ah yes, I tried that last year. The taste of it was so far removed from
> pecan pie that I thought sweetened-condensed milk might work better. The
> cane syrup has such a strong flavor. The pecan pie I usually make has
> like 3/4 cup of corn syrup and 1/4 cup of cane syrup.
>
> Damaeus


Can you find any sorghum syrup? It is milder than ribbon cane syrup or
molasses.

(I know this reply is a few days late)

Bob