Who Is Anastasia?

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New Castle, Indiana Zone 5, United States
When I was 55, I decided to embrace the things I love and hold precious and dear, regardless of anyone else's thoughts and opinion. I am a visual folk artist who loves flowers - my own flowers, grown and/or painted by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how overgrown and wild it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ...


My Book Available on AMAZON

Stacey Torres ART Prints

Stacey Torres ART Prints
A very limited selection of reproductions from my paintings can be found here

October 7, 2010

It's Pie Time, Y'all

It's that wonderful time of year. Pies in the oven ... the smells of harvest and comfort. Here are two lovely pies to keep you warm this season. (From the Butterball Kitchen)

Easy No-Bake Pumpkin Pie

Make this creamy no-bake pumpkin pie a new tradition in your house this holiday season

1 unflavored gelatin
1/3 cup water
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1 1/2 teaspoons pumpkin pie spice
2 cups whipped topping
1 large (10 inch, 9 ounce) graham cracker pie crust

Sprinkle gelatin over water in small saucepan. Let stand 1 minute. Cook and stir on low heat until gelatin dissolves.
Combine pumpkin, sweetened condensed milk and pumpkin pie spice with wire whisk until well blended. Stir in gelatin mixture. Let cool 10 minutes. Gently stir in whipped cream.
Pour mixture into crust. Chill at least 3 hours, or until set. Cut pie into 10 slices.

Southern Pecan Pie with Toffee Crunch

Traditional Pecan Pie with a Crispy Sweet Twist

1 (from 15 ounce package) refrigerated pie pastry
1 1/4 cups dark corn syrup
4 eggs, lightly beaten
1 1/2 cups pecans, halved
1/4 cup butter, melted and cooled slightly
2 teaspoons pure vanilla extract
1 cup toffee pieces, divided
1 tablespoon flour

Preheat oven to 350°F. Roll pastry into a 12-inch circle on lightly floured surface. Fit into 9-inch pie plate. Fold edge under and flute edge.

Combine corn syrup, eggs, pecans, butter and vanilla in a medium bowl. Toss 2/3 cup of toffee pieces with flour and stir into pecan mixture. Pour entire mixture into pie pastry.
Bake for 40 to 45 minutes, or until knife inserted in the center comes out clean. Remove pie from the oven and place on a cooling rack. Immediately sprinkle remaining 1/3 cup of toffee pieces over the top. Cool completely before serving.

1 comment:

  1. Sounds like a great recipe; thnaks for sharing.



I would love to hear from you regarding this post. Please feel free to leave your comments. All the best, Anastasia a/k/a Stacey

The Backyard --Today's Vacation Spot

The Backyard --Today's Vacation Spot
A simple garden meal in the shade. No, it's not my backyard, but it looks identical to the one I grew up with at our home in Queens. Looking for an original pic of it to post soon!

Old Fashioned Tips