The cooking marathon has begun! Today we have finished turkey stuffing balls, sweet potatoes with praline topping (see archives), green bean casserole, two pumpkin pies, one apple pie, a black forest cake (see archives), peanut butter fudge (archives) ......and a partridge in a pear tree. My dishwasher wonders what's going on; I've loaded it three times today and I'm ready to load it again. I'm sure you've had a busy day, too, unless you're one of those wise people who eats at someone's house other than your own, or a restaurant buffet. The down side to these options is that you have no leftovers to eat while you watch football games and Christmas specials on TV.
If you haven't chosen a pie for your Thanksgiving dessert table, yet, here's a great one from my new home state:
Texas Pecan Pie
1 C sugar
1/8 tsp salt
1/2 C light corn syrup
1/2 C vegetable oil
1 tsp vanilla
1 C chopped pecans
1 unbaked 9-inch pastry shell
Combine sugar, flour and salt in a mixing bowl. Add eggs, syrup, oil and vanilla; beat at medium speed until blended. Stir in pecans. Pour mixture into pastry shell. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees; bake 30 minutes or until filling is set. Makes 1 pie.
Wishing God's greatest blessings on you this Thanksgiving.