Wednesday, November 9, 2016

It’s Turkey Time…or nearly.

With the leaves on the ground and a nip in the air it’s time to gear up for Thanksgiving!! I love this day!! All the fun and family without the angst of who got what from whom.

So now I need to deep-clean this house for the holidays and get the Thanksgiving menu lined up. I’m not a great turkey fan but what is Thanksgiving without the turkey? And then there’s the dressing, the cranberry sauce, the yams, mashed potatoes, biscuits and the PIE!

I can skip the rest but bring on the pie! So the question is what kind of pie? Pumpkin or Pecan?? I loooooove both but truth be told I’m all about the Pecan Pie. It’s because of the Brown Sweet Tooth syndrome passed on in my gene line and nothing has more sugar...brown sugar...than pecan pie.
Here is my fave recipe and it is so simple and delish. Make it and everyone will love you!!

Duffy’s Pecan Pie
Quick, Easy and totally Delish
9” unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs slightly beaten
1/3 cut butter melted
½ tsp salt
1 tsp vanilla
1 cup pecan halves (or walnuts)

heat oven to 350. Combine corn syrup, sugar, eggs, butter, salt, vanilla and mix well. Pour into crust, sprinkle with nuts and bake for 50 min till knife comes out clean. Cool. Add whipped cream, ice cream etc. 

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