It dawned on me this morning that Thanksgiving is drawing nigh and I need to start thinking about what we are going eat. It seems that's all we do on Thanksgiving - eat. Oh, but it is good. We are having our Thanksgiving and Christmas with our granddaughter, GREAT grandson, son and daughter-in-love the Wednesday after Thanksgiving. This means I have to roll 2 holidays in one, but that is great.
Our granddaughter and great grandson live in El Paso, where she is stationed with the Army and we don't get to see them very often, so we take it when we can. It is a great joy for us to see our great grandson and get some sugah (sugar, big, sloppy kiss) from him. He is really sloppy with it, but it is so sweet. You can see the sugah dripping off of him. Of course if you are not the grandparents it looks like slobber, but to us it is sugah of the finest kind.
In planning our menu, we always have to have pecan pie. Now in Alabama where I was raised up, we say pe cahn. not peecan as some do, especially here in lower Georgia. We thought a peecan was place under the bed at night and used so you didn't have get out in the cold to go to the outhouse. It was known as the slop jar or pee can, so it is impossible for me to pronounce the name of a delicious nut any way but pecahn. So, just get over it all you peecan people.
I have a recipe that I have used for many years and it is a basic recipe and good. It is in the Auburn Cookbook, the old,old edition. I think it was printed in the middle 60's so it is old as dirt. I also make my own pie crust sometimes and I will give you that recipe as well. There is one change I make, but I will put it in optional. OK, here goes!
1 pie crust - I like to use the ones rolled out and you use your own pie plate, for this pie needs a deep dish pie plate. Place in pie plate and make the edges fancy. I have placed a link on the pie crust for a good basic recipe you make yourself. Just remember don't play with it. I use a fork to mix it with and just combine the ingredients - don't beat it. It needs to be handled like your husband - delicately.
1/2 cup sugar
1 cup corn syrup (I use 1/2 cup dark Karo and 1/2 cup of pure cane syrup) The homemade syrup is the goood part. If you can't find homemade, try to get
1/4 cup butter - not margarine - BUTTER
3 eggs, beaten
1/2 t. vanilla - the real vanilla, not imitation
1 cup pecans
1 unbaked pie shell
Combine sugar, syrup, fat, and salt and bring to a boil over low heat. Pour this hot syrup SLOWLY over the beaten eggs, stirring constantly. You can also temper the eggs before pouring also. Cool, add vanilla stir in the pecans. I break my pecans a little, but don't chop. Pour into pie crust and bake in a 400 degree oven for for 10 min. and then reduce temperature to 375 degrees and bake 35-40 minutes more. I put aluminum foil strips around the pie on the crust to keep them from burning. Or you can take an aluminum pie plate, cut out the flat bottom and place upside down over baking pie. Just need to protect the crust edges from burning.
Cool, cut and enjoy.
I have tried other recipes, but always come back to this one.
Well, just talking about it has made me hungry and that reminds me of what our daughter used to say. "Mama, I'm so hungry I'm stahving (starving) to death." Of course that meant one thing, peanut butter and honey sandwich. She raised herself on this delicacy.
Well, nuff said for today. Ya'll come back to see us.
The Georgia Peach