All posts filed under: Thanksgiving

Best Pie Crust & Pecan Pie Recipe

This my tried-and-true, go-to pie crust recipe. This recipe has never failed me. It always stays together and tastes great. You can either make this the night before and put it in the freezer overnight (which works great) or you can make it and let it rest in the freezer for 30 minutes to an hour (which also works great). This Perfect Pie Crust Recipe is from Add A Pinch and though this year, my crust wasn’t as pretty, it stayed together which to me, is way more important. Now, on to the greatest pecan pie recipe of all time. Last year I was out of the best syrup in the world and had to use Karo Syrup for my Pumpkin Pecan Pie which was delicious but nothing beats Golden Eagle Syrup. I’m telling you, this syrup will change your life. What can you use it for you ask? French Toast? Yep. Biscuits? Yep. Bacon? Yes. Pancakes? Sure. Make baked beans with it? Why yes. How about Pecan Pie? Yes ma’am, and here is the recipe …

Pumpkin Pecan Pie

This year we were asked to join two other couples and their children for Thanksgiving. So, I made desserts. One of them was this pumpkin pecan pie with homemade pie crust. It was the first time I have made a pie crust and I was really nervous that it wouldn’t stay together but it did and I was very proud of myself. I modified this recipe for the pie filling and modified this recipe for the pie crust. Ingredients for Pie Crust 1½ cups all-purpose flour ½ teaspoon salt ¼ cup vegetable shortening (I used a Crisco All Vegetable Shortening Baking Stick) ¼ cup butter 4-5 tablespoons ice water Directions Butter a 9-inch pie plate or skillet and set aside. In a large bowl, combine the flour and the salt. Cut in the shortening and butter with two forks until the mixture resembles a coarse meal. Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed. Put the dough onto a lightly floured sheet of plastic wrap and …

Thanksgiving

Cooking for Thanksgiving went really well thanks to my helper (Matt). It would have been very tough to cook everything alone. I really needed about three ovens. The timeline I made really helped me stay on track because the night before I planned out every movement based on prep and cook time so I was always working on a dish or washing and cleaning up so after we finished eating there was very little kitchen cleanup to do. I bought a cheap apron from Target and I am glad I did because it was useful especially when making the biscuits (I had flour every where and all over me) which I was most worried about. I had to do a little improvising, I didn’t have a biscuit cutter so I used the lid of a mason jar which worked just fine and they turned out great. Everything tasted really good except the green beans. I know not to use that recipe again. The potatoes, dressing (needed more poultry seasoning), turkey (a little overcooked but still moist), cranberry sauce, macaroni and cheese, and biscuits …