Wednesday, November 23, 2011

Chopping, Toasting, Baking.........And What Are You Doing Today??

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
1TBSP flour
1/8 tsp salt
4 eggs
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.

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