Wednesday, November 26, 2008

Thanksgiving Memories

I love Thanksgiving. Oh, not just for the turkey, stuffing, cranberries and pumpkin pie. But for the camraderie of family, the hustle and bustle of getting everything ready and the joy - yes, joy - of preparing food for loved ones.

You see, to me it is an act of love to create a special dish for someone. I make homemade molasses spice cookies for my pastor - they are his favorite. I have not made yet - but will - chicken fried steak for my Honey - it is his favorite. I like to find out what someone likes and make it. It gives me joy in the making, knowing that they will really like it and appreciate it - because it is their favorite.

I love our tradition of going around the table and telling what we are thankful for, one-by-one.

I love the idea that people all over this vast country are doing the same thing we are - giving thanks - on this day.

I love left-over turkey for sandwiches, ho yes!

I love not having to work, being able to relax and enjoy the day - well, mostly, I do have to work this year.

I love having traditional foods - turkey, mashed potatoes and gravy, sweet potatoes, green beans, homemade rolls with real butter, cranberry sauce, stuffing, pumpkin pie. We usually throw in something a little different, too. This year we are doing 7-layer salad, cherry pie, apple pie and pecan pie. Sometimes we have corn and oysters - gack! - or maybe a relish tray, some green goop.

My mom usually does the pumpkin pie and this year she volunteered to do cherry - my Honey's favorite - and apple as well. Dad's favorite, however, is pecan. I love it too, so I volunteered to do it. I got some very nice pecans this weekend when we were visiting in St. Louis. I really do not know why most people fear making pecan pie, it is EASY! Except for the pie crust - you all know how I am with pie crust! I am also making the sweet potatoes, so I will share those with you later. Thus, without further ado . . .

(mind you, pictures will come later)

Pecan Pie

1 cup Karo Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked deep-dish pie crust

Stir first 5 ingredients together in bowl. Stir in pecans, being sure to coat each one. Pour into pie shell.
Bake at 350F for 55-60 minutes. Cool for at least 2 hours before serving.




It is that easy. Serve with pride to those you love.

6 comments:

Angela said...

Pecan pie sounds delicious, as do all the thanksgiving dishes. We should all give thanks a bit more often for our blessings, rather than taking them for granted as we often do.

Cheryl said...

I love making people's favorite foods too, and I am making Pecan pie today!

Linda said...

Lovely post Raquel!! I made your pumpkin crunch recipe today - it was so easy! It is calling me, but I will be good. We like our pies and desserts chilled so that's how we will eat it. Can't wait to taste it tomorrow.

Have a blessed Thanksgiving with your DH, son and the rest of your loved ones. And save me a piece of cherry pie!

Anonymous said...

I baked 13 pies this morning. Pumpkin, Apple, and Peach! Yes, I am tired, but will have a great day tomorrow! HAPPY THANKSGIVING!

Your friend,
Ruth, PA

Jan said...

I love pecans! That pie looks delish!

Jan said...

Your pie sounds delish, Raquel.

I have just written an article about a pecan orchard in Adair, OK. The wife was baking pecan pies when I arrived, they smelled fantastic.