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

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