This post will be brief- I just can't wait to talk about this food! I can't believe it's Thanksgiving again! One year ago (on my Name-Day, which also falls on Thanksgiving) Brandon proposed to me. It has been one insanely wonderful year!
Thanksgiving is in just a few days- and my cooking frenzy has begun!
My cousin Liz is coming to town from Chicago and staying here at our place. I'm so excited. She gets to participate in mine and Brandon's tradition of eating bagels and lox on Thanksgiving morning!
Here's what I'm making: (The items in bold are linked to a recipe)
Sweet cranberry and pecan conserve topping for brie (An appetizer. I made this one up using orange juice, honey, dried cranberries, and pecans.)
Pecan pie (For the celebration with my husband's family. My aunt Susan provides our pecan pies when she's in town.) (See recipe below.)
Sugar-free pumpkin cheesecake (Mostly for my mom, who has diabetes. But, it looks INCREDIBLE!)
So far- I'm done with 4 of these. Just two items more to go!
PS- I'm sure I've given you this recipe many many times before. But, here's the recipe for the pecan pie again:
(This is the one we served at our wedding as the groom's cake.)
Bourbon Pecan Pie (From my Aunt Susan)
1 stick butter, melted
3 eggs
1 teaspoon flour
1 cup pecans
1/2 cup sugar
2 tablespoons bourbon
1 cup light Karo syrup
dash of salt
deep dish pie crust
Mix butter and sugar together, then all other ingredients, adding pecans last. Pour into pie shell and bake at 350 for 1 hour.
Bring on the turkey. Happy Thanksgiving, y'all!
No comments:
Post a Comment