Getting Ready For Thanksgiving

Pecan Pie and Pumpkin Pecan Pie.jpg

Eleanor Pecan Pie

  • 1 unbaked 9-inch pie shell
  • 3 or 4 eggs
  • 1 cup brown sugar
  • 1/3 cup butter
  • 1 cup light corn syrup
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • ¼ teaspoon salt
  • whole pecans for garnish
  • 1 pint cream, whipped, for garnish

Cream 1/3 cup butter with 1 cup brown sugar. Beat in one egg at a time, stir in 1 cup light corn syrup, 1 cup coarsely chopped pecans, 1 teaspoon vanilla, and 1/4 teaspoon salt. Fill the pie shell with the mixture.  Preheat the oven to 375 degrees F, and bake the pie in this moderate oven for about 35 to 40 minutes. When the pie is set and has cooled off, decorate the top with pecan halves.  Garnish with whipped cream around the entire edge. The whipped cream may be further trimmed with tiny leaves baked from left-over small pieces of pie crust dough.

Nancy Pumpkin Pecan Pie

  • 1 unbaked 9-inch pie shell
  • 4 eggs, slightly beaten
  • 2 cups canned or mashed cooked pumpkin
  • 1 cup sugar
  • ½ cup light corn syrup
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup chopped pecans

Flute edge of pie so that it has a high rim to hold filling. Combine all ingredients except pecans in large bowl. Stir until well blended. Pour into pie shell. Top with pecans. Bake in a 350 degrees F oven for 50 to 60 minutes or until set. Serve with whipped cream, if desired. Makes 6 to 8 servings.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For Thanksgiving

Elizabeth Cake.jpg

Elizabeth Cake

  • 1 cup boiling water
  • 1 cup chopped dates
  • 1 teaspoon baking soda
  • ¼ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped pecans
  • ¼ cup plus 1 tablespoon whipping cream
  • 2 tablespoons butter
  • Pecan halves
  • Maraschino cherries

Combine water, dates, and soda; stir well. Let stand 15 minutes. Cream ¼ cup butter; gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add egg; beat well. Combine flour, baking powder, and salt; add to creamed mixture alternately with date mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and chopped pecans. Pour batter into a greased 8 ½ x 4 ½ x 3 inch loafpan. Bake at 350 degrees F for 55 to 60 minutes. (Cake will not test done.)  Let cool in pan 10 minutes. Let cool in pan 10 minutes. Remove from pan, and place on a serving plate. Combine brown sugar, cream, and 2 tablespoons butter in a saucepan; stir well. Bring to a boil over medium heat. Reduce heat to low; simmer 3 to 5 minutes or until slightly thickened, stirring constantly. Pour over cake. Let cool completely. Garnish with pecan halves and cherries. Yield: 1 loaf.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For Thanksgiving

Apple Wedge Pie

Apple Pie Wedges

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg yolk
  • 1/3 cup apple butter
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon apple pie spice
  • ½ teaspoon vanilla

Beat butter and sugar in medium bowl at medium speed of electric mixer until fluffy. Add egg yolk and apple butter, mix well.  Add flour, cinnamon, apple pie spice and vanilla; beat at low speed until well blended. Divide dough in half. Shape each half into a 6-inch disc on waxed paper. Refrigerate 30 minutes. Preheat oven to 325 degrees F. Invert 1 disc of dough into ungreased 9 inch round pie plate. Press dough into plate with lightly floured hand covering plate completely. Flute edges using handle of wooden spoon.  Deeply score into 8 wedges. Prick surface using tines of fork. Repeat steps with remaining disc of dough and another pie plate. Bake 35 minutes or until golden brown. Remove to wire rack cool completely. Cut into wedges. Makes 16 wedges. Tip: Serve these tasty cookies warm with a big scoop of vanilla or cinnamon-flavored ice cream.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For Thanksgiving

Caramel Apple Upside Down CakeCaramel Apple Upside Down Cake

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ¾ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • Finely grated rind of 1 lemon

Topping:

  • ¼ cup unsalted butter
  • ½ cup superfine sugar
  • 1 tbsp. water
  • 4 apples
  • 2 tbsp. lemon juice

Method:

Preheat the oven to 350 degrees F. Grease an 8 inch round deep cake pan with a solid bottom. For the caramel apple topping, put the butter and sugar into a heavy pan with the water and heat gently until melted, then bring to a boil. Reduce the heat and cook, stirring, until it turns to a deep golden caramel color. Pour quickly into the cake pan, tilting to cover the bottom evenly. Peel, core and thickly slice the apples, toss in the lemon juice, and spread evenly over the bottom of the cake pan. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs, and vanilla extract. Beat well until the mixture is smooth, then stir in the lemon rind. Spoon the mixture over the apples and smooth the surface with a spatula. Bake in the preheated oven for 40-50 minutes, or until risen and golden brown. Let cool in the pan for 2-3 minutes, then turn out carefully onto a warmed serving plate. Serves 6

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com