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?
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.
- 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.
- 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.
- Bake pie on lowest rack 50 ms. Cool on rack for one hour. Transfer to refrigerator to cool completely.
- 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
1 c sugar
2 T butter, melted, 1 t vanilla, 1 ½ c pecans, 1 9 inch unbaked or frozen deep dish pie crust.