Last week Jim brought in a huge turkey so that Is taken care of (if I can find someplace and something to bake it). Now I just need to choose my recipes for the rest of the Thanksgiving dinner.
Every year Ii try and change it up and every year Jim and the kids whine about having the same as we do every year. It’s tradition they say so I guess I’ll do the same foods this year as I did last year, and the year before and so on and so on. I know we will have a pecan pie and I know that I will have to bake it.
I remember growing up when the whole side of Mother’s family would meet for Thanksgiving. One of the Aunt’s would come rushing in with this look of panic on her face. She would rush over to Mother and the rest of the aunts and say, and I quote, “Oh no! We were almost here and I discovered I had gone off and forgotten the pecan pie and the rolls I slaved over. I’m so sorry”
Mother and the aunts would stiffly say, “that’s okay. We have enough to fill in with so don’t worry about it.” I noticed they would give each other the “eye” and go on about their business. As I grew older I started to catch on to what was going on. This particular aunt always forgot the pecan pie and rolls. She would bring napkins (the cheapest paper ones you could buy) and a can of cranberry sauce. I said something to Mother about it one year and she said, “Janis, you are 13 years old and she’s forgotten those same items 13 years and even more years before you were born. She never brings anything!”
Yep, I did catch on. I also remember she and her family were always the first in line when it came time to eat. So, that’s one thing I always do. I make a list and check it twice so no one will accuse me of being Aunt Ila. I would slit my wrists before I would walk in empty handed.
So, remember. Make your list and check it twice, then check it again before you close the door to the house and get in the car.
We always had to have a pecan pie. When the family had over 100 aces in pecan trees there was no excuse to try ad have Thanksgiving without a pecan pie. Here’s one recipe we had for several years.
Perfect Pecan Pie
1 cup brown sugar
2/3 cup pure cane syrup or light Karo
1/4 cup butter softened
1/4 teaspoon salt
1 teaspoon vanilla extract
1 Tablespoon good bourbon
4 eggs
2 to 3 tablespoons half-and-half
2 cups pecan pieces
Unbaked pie shell
Put pie shell into pie plate
Preheat oven to 350 degrees
In a large, heavy saucepan, melt the brow sugar, syrup and butter together with the bourbon, vanilla and salt. Continue beating the mixture to the boiling point, stirring frequently. Boil for 1 minute stirring constantly. Remove the pan from the heat and let the mixture cool.
In a bowl, beat the eggs with the half-and-half until they are light and frothy. Add the mixture to the cooled syrup beating until the mixture is well incorporated. Stir in the pecan pieces. Pour the filling into the pie shell. Top with a layer of pecan halves. Bake the pie for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Serve the pie at room temperature.
NOTE: If you can find pecans at a good price in the fall, you can put them in bags and freeze them in the bag or shell them out and have them ready when ever you want a pecan pie or just pecans to add to a recipe.
Chocolate is a must for turkey day. It’s easy and everyone will head for a good chocolate pie.
Dark Chocolate Cream Pie
1 baked pie shell, separate egg yolks from whites. Set aside egg whites
4 eggs
1 cup sugar
1/4 cup cornstarch
2 1/2 cps half-and-half
3 oz. chopped unsweetened chocolate
1 tablespoon butter
1 1/2 teaspoon vanilla extract
In a medium saucepan, combine sugar and cornstarch. Gradually stir in half-and-half. Cook and stir over medium high heat until thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add this mixture to saucepan. Bring to a gentle boil. Stir in chopped unsweetened chocolate with the half-and-half. When chocolate is melted, stir in butter and vanilla extract. When it is thickened, pour into cooked pie crust and let cool completely. When it is cool, it may be put in refrigerator to cool. When ready to serve, beat whipping cream to add to top of pie. If you desire, you may put chocolate curls on top of whipped cream.
Keep cool or keep in refrigerator until ready to serve.
Every year we will have pecan, chocolate, apple and Jeff Davis pie plus pumpkin bread, lemon cheesecake and a mystery dessert which is different every year.
Every year Karen brings the rolls (bought at Whole Foods) and tries to pass them off as homemade. We go along with the joke however last year I made Monkey Bread and it was well received. I don’t know if I will have enough time to do that this year.
I’m still worrying about how I’m going to wrestle that big old turkey around but I’ll think of something.
As far as I know, we will have 12 for lunch and I can handle that many easily. If it gets over 15 or 20, I tend to get real nervous. I wonder who will show up with empty hands? Should be interesting.
Janis may be reached at: jks4417@aol.com
