Next month on August 27th our Community will host a Preparedness Fair. We are preparing to do a food storage display. Today we practiced making Pecan Pie with beans! The recipe calls for less sugar than a normal Pecan Pie recipe. Depending on which version we compared it to we used between 1/3 to 1/2 less sugar. The beans added a protein source making the pie delicious! I could have eaten a whole slice when sith a regular pecan pie it is so sweet and sugary that 1-2 bites is enough.
Here is what we tried:
Mock Pecan Pie
1-1/2 cups cooked. drained Pinto beans (or you can use white beans if you don't have pinto)
1-1/2 cups brown sugar
1/2 cup butter
3 eggs, beaten (3 T dry egg powder+1/3 cup water)
1-1/2 t vanilla
1/2 ts sea saltif desired
1/2-3/4 cup finely chopped pecans (or more to cover the top of the pie)
Cream the sugar, butter egggs, and beans (If you are using powdered eggs you don't need to mix the dry egg powder with water first - just put the dry egg powder in with creaming and add the water withthe vanilla, which is the next step). Add vailla and salf. Pour into a 0 inch unbakd pie shell. Sprinkle the chopped pecans over mixture. Bake at 375 for 25 minutes Reduce heat to 350 degrees and bake for about 20 minutes more. Pie is done when knife inserted in center comes out clean.
Monday July 18th:
Breakfast: Ham scram with fresh bread and butter
Lunch: Ham sandwhiches on fresh hoagie rolls baked for breakfast.
Dinner: Take and Bake Pizzas and homemade cheese pizza, fresh cucumber slices and watermelon