Eating is so intimate. It’s very sensual. When you invite someone to sit at your table and you want to cook for them, you’re inviting a person into your life.
—Maya Angelou
My Favorite Cranberry Sauce
Ingredients:
- 1 cup sugar
- 1 cup water
- 1 package (12 oz) fresh cranberries
Instructions:
- Combine the sugar and water in a medium saucepan.
- Bring the mixture to a boil.
- Add the cranberries and return to a boil.
- Reduce heat and boil gently for 10 minutes, stirring occasionally.
- Cover and cool completely at room temperature.
- Refrigerate until serving time.
Recipes for leftover turkey
- Chicken enchilada casserole
- Turkey tetrazzini
- Turkey salad
- Turkey soup
- Turkey potpie
Classic Pecan Pie
Ingredients
- 1 whole unbaked pie crust (Pillsbury is good, or make your own.)
- 1 cup granulated sugar
- 3 Tbsp. dark or light brown sugar
- 1/2 tsp. salt
- 1 1/2 cups Lyle’s Golden Syrup or similar non corn-based syrup
- 1/3 cup melted butter
- 4 whole eggs, beaten
- 1 tsp. vanilla paste
- 1 heaping cup pecans, some chopped, some halves
Next…
- Preheat oven to 350F.
- Line a 9 or 10-inch metal or ceramic pie pan with the pie crust. Crimp the edges.
- In a bowl, stir together the granulated sugar, brown sugar, salt, syrup, butter, eggs, and vanilla.
- Pour the chopped pecans into the bottom of the unbaked pie shell.
- Pour the syrup mixture over the top of the pecans.
- Bake the pie for 30 minutes. Check for doneness by sliding the pie back and forth. If it is not set, continue to bake, checking every 5-10 minutes. Cover the crust with foil to prevent over-browning.
- Allow to cool for several hours or overnight until firm.
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