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Wednesday Rewine
Wine Wednesday ReWine – Fall Edition
Welcome back to Wine Wednesday ReWine!
Last week William and I were LIVE in the Black family kitchen where we shared our favorite holiday recipes along with details from our recent Caribbean cruise. We’ll be LIVE again this Wednesday @ 9ET/8CT/7PT with some exciting news to share. No, we’re not pregnant (LOL).
The detailed recipes from the broadcast are listed below (pecan pie and overnight coffee cake love).
Hope to see you this coming Wine Wednesday.
Wednesdays @ 9pmET / 8CT / 6PT
William Black’s “Easy Ecstasy” Pecan Pie Recipe
Ingredients
3 eggs
½ cup granulated sugar
½ cup light brown sugar
2 tablespoons flour
½ cup butter
1 teaspoon vanilla
1 cup chopped pecans
Dash of salt
1 cup light Karo syrup
9” Deep Dish Pie Shell
Instructions
Mix flour and sugar in large bowl.
In a separate bowl…beat eggs slightly. Add butter, salt, sugar mixture, syrup, nuts and vanilla.
Add liquid mixture to flour/sugar bowl, mix well and pour into your unbaked pie shell.
Bake @ 350° for 50-60 minutes.
William Black’s “Easy Ecstasy” Pecan Pie
Overnight Coffee Cake
Ingredients
18 rising rolls, frozen (Bridgeford)
1/2 cup butter
3oz. pkg of slow-cook pudding in butterscotch
1 cup brown sugar
2 tsp cinnamon
1 cup chopped pecans (optional)
Instructions
Arrange rolls in a greased bundt pan. Sprinkle dry pudding over rolls. In a sauce pan, melt butter with brown sugar. Pour over yeast rolls. Sprinkle with cinnamon and pecans. Cover pan with a dish towel and place in a cold oven overnight. The next morning, cook at 350 for 25-30 minutes.
Photo of the night before Overnight Coffee Cake
