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.


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.