I've posted this one before but it is good!
This pie is VERY rich!
Rich Chocolate Pecan Pie (From the Food Network)
1 1/2 cups pecans 1 cup semisweet chocolate chips 1 unbaked 9-inch pie shell (deep dish is best) 4 eggs, beaten 1/2 cup sugar 1/2 cup light brown sugar 1/2 cup corn syrup 1/2 teaspoon vanilla extract Pinch salt Caramel Sauce, for garnish, recipe follows Confectioners' sugar, for garnish
Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.
3/4 cup sugar 2 tablespoons water 1/2 teaspoon fresh lemon juice 1/2 cup heavy cream 2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)
If that isn't sweet enough for you, throw some vanilla ice cream on top too.
Make dental appt.
I will ask Jim Robinson to ban anyone who posts a green bean casserole, aka cat vomit, recipe!
Chick’s Roasters. Right down the street.
The real question is ...
Home made baked turkey vs. store bought honey baked ham?
Try spending the day with my liberal family members and you'll know what I mean. They're as loud as they are wrong.
The sweet potato dish is up to me this year, so I will watch this thread with bated breath to see if something pops up.
Thanks for posting this! I was just going to look for a choc pecan pie recipe! Woo Hoo!
Just because Texmex and Semtex rhymes doesn’t mean it’s a good idea!
1 bag frozen peas, defrosted
1 pound salt pork, trimmed and diced
2 medium onions, sliced into half-moon slices
salt and pepper to taste
1. Parboil the salt pork for 3 minutes in a bit of boiling water.
2. Remove salt pork from water, and brown in a large, deep saute pan.
3. In the rendered fat, add the onions and saute until slightly caremelized.
4. Add the defrosted peas and mix.
5. Simmer over medium heat until peas are hot, then salt and pepper to taste (taste first; that salt pork is salty).
Enjoy, and Happy Thanksgiving!
Always around Thanksgiving or Christmas our family would have at least one Lane Cake.....(Of Course we were only allowed one small slice!) Now I’ll just take the bourbon neat.....LOL
Southern Lane Cake
Lane Frosting (recipe follows)
5 c. flour
1 tbsp. baking powder
8 egg whites
1/4 tsp. salt
2 c. sugar, divided
1 c. butter, softened
1 tsp. vanilla
1 c. milk
Stir together flour and baking powder; set aside. In large bowl beat egg whites and salt until soft peaks form. Gradually beat in 1/2 cup sugar until peaks are stiff but not dry; set aside. Cream butter, remaining 1 1/2 cups sugar and the vanilla until light; stir in flour mixture alternately with milk until smooth and well blended. Fold in egg-white mixture gently but thoroughly. Divide batter evenly among 3 greased and floured 9-inch layer-cake pans. Bake in preheated 350 degree oven 20 to 25 minutes or until golden brown and pick inserted in center comes out clean. Cool in pans on racks 5 minutes. Invert on racks; turn layers top side up. Cool thoroughly. To assemble cake, spread frosting between layers, then on top and sides. (If frosting slides down sides, chill cake, then spread frosting up sides with spatula.) Cake can be assembled 1 week ahead. Cover; store in cool place.
1 1/2 c. raisins
1/2 c. bourbon or rye
12 egg yolks
1 3/4 c. sugar
1/2 tsp. salt
3/4 c. butter, softened
1 1/2 c. each chopped pecans, shredded coconut, and quartered candied red cherries
Combine raisins and bourbon in tightly covered container; let stand at least 2 hours, preferably overnight. In top of double boiler or heatproof bowl, combine yolks, sugar, salt and butter. Stir over simmering water 15 to 20 minutes or until thick and mixture mounds when dropped from a spoon. Remove from heat; stir in raisin-bourbon mixture, pecans, coconut and cherries, blending well. Cool; cover; chill overnight before assembling cake.
Ping to myself for reading by Mrs. OldPossum.
Going to smoke a turkey this year. Looking for a good rub to put on it. Any suggestions?
Here is one recipe from allrecipes.com (Make ahead Gravy)
Here is a video of Tyler Florence's recipe on Food Network (Tempting Turkey Gravy).
I'm giving you the video link because reviewers on Food Network complained that the Recipe shown there doesn't match what he did in the video.
World’s Easiest Fresh Cranberry Sauce.
Use the cranberry sauce recipe on the package of the fresh cranberries with the simple ( I mean simple!) directions on the package, using about 1/2 cup less water than indicated. You can also reduce the amount of sugar quite a bit, if you want.
Add 1 to two oranges ( wash the outside peel of the oranges), peeled, seeded and cut up into chunks.
Also, add the washed peel that has been cut up( which is removed after cooking).
If you like nuts, ad 1/2 cup chopped walnuts.
Serve cranberry sauce: hot or room temp or cold.( Depends when you make it)
If you forgot to remove the orange peel before serving...DO NOT APOLGIZE! Just say casually...”Oh, this is the French version.”
Now if I could just locate that thread from many years ago that had recipes for cooking the turkey in the brown paper bag, I'd be in heaven. I'd like to try it, and there must have been dozens on that thread.
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tsmith130’s annual Thanksgiving Thread!
We will brine the turkey in fresh apple cider, peppercorns, cayenne, salt, onion powder. Finally, we will take down the Maker’s Mark, salute the turkey with one jigger and drink to it’s apperance and tasteness on our table.