Dislike cooking (can that possibly be!?).
Stuck, blocked, bored, and seriously challenged by my iMac.
I miss my PC.
Once you get out of the habit of sitting down and writing, it is SOOOOooooOOOOO hard to sit back down again and write.
The drill for resizing and reformatting my photos is becoming a nightmare.
And now that I haven’t posted in a month (GASP!), will anyone out there still read? Has anyone noticed my being MIK (Missing in Kitchen)? This is the chance I must take, so here we go!
Every year, usually the weekend before Thanksgiving, my foodie friends and I gather at my house for Friends’ Thanksgiving. Friends’ Thanksgiving is a time honored tradition in my family and always a lot of fun (you get to spend Thanksgiving with the family you have chosen, and not necessarily the ones you are stuck with – and no Mom I am not talking about you!).
As we’ve branched out on our own, we each do our Friend’s Thanksgiving a little differently. In my house, because my friends all love to cook, the turkey, stuffing and gravy are on me, and the friends bring everything else.
This year I also made cranberry sauce and 2 pies that everyone always asks for – one of which is this pecan pie.
If I do say so myself, this is the BEST pecan pie ever!
Although I always make this in a 9″ deep dish pie shell, and did just that for Friends’ Thanksgiving, I became a little adventurous for ‘real’ Thanksgiving and made them in mini – at the end of this I will explain the mini debacle.
This recipe is very simple and has a really delicious result! I know my Mom gave me this recipe, where she came across it is one of those things that is lost in the recesses of my aging brain.
Preheat oven to 350.
- 4 eggs
- 1 C sugar
- 1 C light corn syrup
- 1/2 T flour
- 1/4 t salt
- 1 t vanilla
- 1/2 C butter (melted)
- 2 C pecans
NOTE:Being part of the Foodbuzz Tastemaker program has its perks. I was asked to try Land O’ Lakes eggs in a recipe and used them in this recipe!
Add next 5 ingredients, mix well.
Stir in melted butter and pecans.
Pour into pie shell.
NOTE: Those of you who USED to read my blog know that I am totally pie crust phobic. I used Pillsbury Pie Crust. PERFECT and less work.
Bake for 60 minutes.
NOTE: I add a pie shield or aluminum foil on the crust about halfway through so the crust doesn’t incinerate.
NOTE: So making minis … I know I had mini pie tins. I KNOW I DID. They chose to hide when I needed them. Probably sitting in the back of a cabinet LAUGHING at me searching for them. What is a girl to do? I searched the supermarket for a solution – and there it was, mini graham cracker crust shells. I scraped out the graham cracker and cut the pie dough a little larger than the tin. I made a HALF batch of the filling and poured it into the little tins. They baked in about 30 minutes. I was worried about there not being enough ‘goo’ and too many pecans, but I was told they were really yummy!
For those of you still out there, thank you for being patient! It’s nice to be back!