Posts Tagged ‘Thanksgiving’
One of my favorite things about living in Georgia this time of year is the abundance of fresh pecans. I love cooking with them, and I love eating them raw…fresh-cracked, of course! A favorite childhood memory is us kids spending Saturday afternoons picking up pecans at the neighbor’s pecan orchard and getting paid a nickel a pound for all we picked up! We didn’t have any of those fancy gizmos that you see today for picking up the nuts either…we had to stoop over and pick up every single nut by hand! We didn’t know it was work, though…we were happy to be outside with our friends and earning a little spending money!
At our house, pecan pie is a must for the Thanksgiving (and Christmas!) dinner table. Over the years, I’ve perfected my pecan pie recipe and it is always the first dessert to disappear! I always make extra pies so the kids can each take one home to enjoy later. We like our pecan pie plain…just the ooey-gooey filling and crunchy nuts! But a little whipped cream or vanilla ice cream is good, too, especially if the pie is warm out of the oven!
Here’s my recipe…if you make it, drop me a note and let me know how you like it!
7 whole eggs
3 cups pecans (I use whole halves, but you could coarsely chop the nuts, too)
2 cups light Karo syrup
1 1/2 cups granulated sugar
1 stick melted butter (the real stuff, NOT margarine)
3 teaspoons vanilla extract (again, real vanilla extract, not imitation)
3 deep-dish frozen pie crusts (I use the frozen pie crusts because I’m usually making many pies and time is a factor for me; feel free to use your favorite homemade pie crust if you’re so inclined!)
Preheat oven to 350 degrees. Combine all ingredients (except pie crusts!) and mix well; divide filling evenly and pour into pie crusts. Bake for 5 minutes at 350 degrees, then lower temperature to 300 degrees and continue baking for one hour or until firm. (Note: I usually add one tablespoon of cornstarch to the mixture before baking for a firmer filling.) Allow pie to cool at least one hour before cutting. This pie freezes well; allow 30 minutes to thaw before serving.
Do you have a favorite dessert that always makes an appearance on your holiday table? Share the recipe…I’m always looking for new recipes to try!
I’ve never been the “rolls and soda” person at Thanksgiving, but I’m getting close this year! For the first time in my married life (25 years!) I will not be cooking Thanksgiving at my house. My youngest son, who is a terrific cook by the way, has invited us to his home to have Thanksgiving dinner. All he asked was that I bring the dressing since he’s never made it and he loves my dressing. Now, how could I refuse? Not to mention I’ll get to spend the day with two of my grandies, and NO DISHES!
I’ve just closed the shop for the holiday, and as is my practice, I’m sitting here unwinding just a bit before I head home. I want to take the opportunity to thank my wonderful friends and customers who make it possible for me to live this dream. My wish is that you will all enjoy good food, family, and friends this Thanksgiving. I am thankful to have you all in my life!