Thanksgiving Morning - plus Pecan Pie

Maggie writes:

I haven't been "doing" Thanksgiving on my own for long, dear friends, so I don't really have any interesting dishes for the actual Event. However, I'd like to share another tradition of sorts: the Holiday (this if for both Thanksgiving AND Christmas) Morning.

Almost every year that I can remember growing up we had orange glazed cinnamon rolls. No special recipe there, just grab a Pillsbury can in the fridge section of just about any grocery store and have at it. We'd also have scrambled eggs (or some sort of scrambled egg "mess") and the all-special Pineapple Apple Orange juice. In other words, something light and simple.

This year, I'd like to add Cranberry Pecan Muffins! Originally, it was gonna be bread.. but when I made a practice loaf... eh, it was a bit moist on the inside. So, muffins it is!

Maggie's Cranberry-Pecan Muffins

Preheat the oven to 400 degrees.

Mix in one bowl:

2 cups flour

1 cup sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

In another small bowl mix and then add to the dry mix:

1/2 cup chopped pecans

2 cups chopped cranberries

3/4 cup orange juice

2 Tblsp. melted butter

1 egg

Prepare your muffin tin (whether that be with Pam or liners or butter and flour..) and fill them 2/3 of the way full. Pop those babies into the oven for 19-20 minutes. Test for doneness by inserting a toothpick (or, barring that, a fork would do just as well). If it comes out clear, you're ready to enjoy!

Keep breakfast or brunch simple to keep the stress of all-day-cooking to a minimum. Talk, laugh and enjoy the day with friends and loved ones. God bless!

Millie writes:

Gentle Reader Lynne Blaisdell sent in her family-heirloom pie crust and pecan pie recipe - and, since Lynne is a true-blue Southern woman, you know it's going to be good!

I do not tweak the pie crust. You can't mess with perfection....I have never had it fail, nor seen it fail in the 36 years I've eaten it. My Grandmother got it from my Aunt, who got it from her mother-in-law, to whom it was passed down from her Bohemian ancestors.

I saw recently that Ree Drummond (The Pioneer Woman) does a version, but it's not the same.

100 Year Old Pie Crust

4 Cups all purpose flour (spoon into cup - VERY IMPORTANT)
1 Tablespoon sugar
2 Teaspoons salt (table, not kosher unless fine ground)
1 3/4 cup Crisco room temp (I use the Crisco sticks - so did everyone else. Crisco seems to be the key as well)
1 Tablespoon Vinegar or White Cider Vinegar
1 Large egg (cold)
1/2 cup cold tap water

Mix the first three ingredients till crumbly (pea size or so)
Whisk together the egg, water and vinegar, then add to dry ingredients. If it seems sticky, add pinches of flour until it doesn't stick to your hands. Divide into 4 equal parts, wrap in waxed paper and chill for at least 30 minutes prior to rolling out.

If you leave it in the fridge longer than that let it sit for 5 minutes or so before you roll it out.

Bake at 450 degrees if unfilled, otherwise bake as directed for filling.

Enjoy as I have. It makes GREAT pinwheels.


Lynne's Southern Pecan Pie

(I'd trademark it but you can't trademark a list of ingredients - I just ask for credit!)

I have worked and tweaked this basic recipe to suit our family taste. All changes will be ()'ed

350 degrees for 1 hour. (Check 30 minutes in and cover the crust so it doesn't burn. I use crust covers or foil)

3 eggs
3/4 cup light Karo
2 Tablespoons dark Karo
3/4 cup packed brown sugar
3 tablespoons melted butter (let cool before adding to eggs; I use Kerry Gold Irish Butter, I think it has better flavor)
1 pinch salt
1/2 cup chopped pecans

Enough halved pecans to line the bottom of the crust as well as the top.

(If you like a more traditional pecan pie you can skip the chopped nuts and the ones that line the bottom of the crust and just top it)

Mix up the Karo, sugar and eggs; let sit while you roll out the pie crust and line the bottom of the pie shell. Pour in the filling just just below the rim of your pinched crust - like half of the tip of your little finger.

Place the halved pecans in circles starting with the outside ring and working towards the middle. There is no real reason for this other than looks. If you line the bottom of the crust do the same.

We like a nut-filled middle so we add both the chopped nuts and the halves. You can add or subtract nuts to your family's taste.

Send any questions to me at tastingnashville.blogspot.com. Enjoy!