The Magic of Thanks(golden remix)

A magic filtered into our home…around this time last year at Thanksgiving.. You see, I made Thanksgiving turkey for Germans, Swiss, French, and Italian colleagues.

Pecan pie…Sweet potatoes with marshmallow topping, Jamaica Me Crazy Jerk Turkey(scrumptious)….even cranberry sauce…All I heard was hmmmm, ahhhhhhh, and slurp.

Photos were taken by a profi graphic artist…However, because the article was to be published in Swiss News(didn’t happen unfortunately cos the editor who promised the publication quit and the new publisher had no clue..recently read it after I explained about the promise, but said it is too late for November 2011 issue)Oh well…

For a remix, check out November 2010 archive The Magic of Thanks and you might get an idea.

This year, no Thanksgiving dinner ‘cos I will be tired from an intense therapy.

Y’all, pay attention to how you spend your time..enjoy the small wondrous things of life..Hmmmmm……

I just might just have to make that pecan pie…Can I get an amen?

WAIT!!!Our daughter can do it! And she can sing too!!!

PECAN PIE RECIPE

2 eggs lightly beaten

1 c light corn syrup

¼ c brown sugar

1 T molasses

2 T melted butter

2 T flour(Gold Medal) If in Europe, purchaseable via www.americanmarket.ch If in Europe near Dreilanderecke, drive that hour to Nyon, France and purchase products directly….much cheaper than ordering.

¼  t salt

1 t vanilla

1 ¼ c pecans, coarsely chopped

1 9 inch pie shell, chilled for an hour if fresh, made

Preheat oven to 375. Spread pecans along bottom of pie shell.  Mix ingredients and pour over pecans.  The pecans will rise to surface.

Bake at 375 45-50 minutes. Afer  20 ms, tent edges of pie crust with aluminum foil to prevent crust from burning.  Remove from oven and let cool completely.  Serves 8.

SWEET POTATO PIE WITH PECAN TOPPING RECIPE

1 ½ LB SWEET POTATOES, PEELED AND CUT INTO 2 INCH PIECES

2 large eggs

1/3 plus another ½ cup brown sugar

3 T maple syrup

¼ t salt

½ t cinnamon and ¼ nutmeg

¾ c plus 1 T heavy cream

Prebaked pie crust

3 T butter

1 c pecans, half lightly chopped, other half whole

Make pie crust.   If purchased, defrost 10 ms….prick with fork before using.

  1.  Make sweet potato puree. In Large saucepan,  cover sweet potato pieces with water and bring to a boil.  Sinmer 15 ms. Drain. Puree in processor until smooth. Add back a little liquid.  Let cool.
  2. Prepare pie.  Preheat oven to 375. Place rack at bottom of oven.  In bowl, whisk together eggs, 1/3 brown sugar and maple syrup until smooth.  Add sweet potato puree, salt, cinnamon, nutmeg, and ¾ cup cream.  Mix until completely smooth.  Pour into cooled crust.
  3. Bake pie on lowest rack 50 ms.  Cool on rack for one hour.  Transfer to refrigerator to cool completely.
  4. Make pecan topping.  Melt 3 T butter over medium heat.  Add ½ c brown sugar and cook stirring until smooth(3 ms).  Add 1 T cream, and mix in.  Add pecans, mix to coat pecans with sugar mixture.  Let cool for 1 minute.  Pour mixture over cooled pie.  Cool til hardened.  30 ms.  Serves 8.

Another alternative for pecan pie

Preheat oven to 350

Mix corn syrup, eggs, butter and vanilla using a spoon. Stir in pecans. Pour filling into crust.  Bake on center rack 60-70 ms. Cool 2 hours.

Sorry…(Following is the list of ingredients for shortcut pecan pie)

1 cup Karo Syrup

3 eggs

1 c sugar

2 T butter, melted, 1 t vanilla, 1 ½ c pecans, 1 9 inch unbaked or frozen deep dish pie crust.

Advertisements

About whenquiet

A child of God, opinionated, survivor, eloquent, elegant, exquisite, and humble, loving life and shining light to those who are in the shadow.
This entry was posted in African American History, alsace, Contemplation, Entrepreneur, Holidays, humor, International Travel, Life Perspective, Uncategorized and tagged . Bookmark the permalink.

5 Responses to The Magic of Thanks(golden remix)

  1. whenquiet says:

    I really appreciate the comment jakesprinter…btw…gonna visit your site…

  2. whenquiet says:

    Thanks lesley carter and piglet for the like vote!!! btw, I purchased my pecans this past Saturday:-)

  3. meredith says:

    wow, this recipe looks amazing! too bad i didn’t see it before thanksgiving! oh well, any time is a good time for pecan pie 🙂

  4. whenquiet says:

    Hi Meredith…The pecan pie gets them everytime. It is gone in minutes. I have a friend from Arkansas residing in Zurich who adds evaporated milk to the corn syrup and molasses mixture until it is like taffy..he cooks this over low heat…not quite sure how he keeps the eggs from scrambling:-)…If you try the recipe, let me know how it turns out! Blessings!…

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s