Mom's Pecan Pie

 Mom's Pecan Pie 

This is from an old Better Homes and Gardens recipe.  The original recipe called for 1 C pecans, and Mom always doubled the pecans for a less gooey sweet pie.  

1/4 C butter

1/2 C sugar 

1 C dark corn syrup 

1/4 tsp salt

3 eggs

2 C pecan halves (do not cut) 

9 inch pie shell (I sometimes use 3 smaller tart shells (5 inches at the base, 6 inches at the rim) 

Cream butter and sugar in mixer - add syrup and salt.  Add eggs one at a time - beat - then stir in pecans.  Fill pie crust with mixture and bake. 

350 degree oven - 50 minutes. 

Freezes well.  David N loves this pie! 

Cranberry Upside Down Cake

This is from Cooking Light years ago.  At Kaela's request...

Cranberry Upside Down Cake

2 T butter
1/2 C brown sugar
1/4 C chopped pecans, toasted
1 12 oz package fresh cranberries (3 C)

1 1/2 C flour
1 1/2 tsp baking powder
pinch salt
3/4 C granulated sugar
3 T butter, softened
2 large egg yolks
1 tsp vanilla

1/2 C milk

2 large egg whites

whipping cream

1.  Preheat oven to 350 degrees.  Melt butter in 8x8 pan*, sprinkle with brown sugar, bake for a couple of minutes.  Remove pan and top with pecans and cranberries.
2.  Combine dry ingredients.
3.  Cream butter and sugar, add egg yolks and vanilla.
4.Add dry ingredients and milk, alternating, beginning and ending with the flour.  Mix after each addition.
5.  Beat the egg whites until stiff peaks form; fold into batter.
6.  Spread the batter over the cranberries.  Bake at 350 for 45 minutes.  Cool just for  5 minutes or so, loosen edges of cake with a knife, and invert cake onto a plate.

YUM.  Serve with tangy whipped cream (cream, a dollop of sour cream, a pinch of salt, some brown sugar)

*you can also use a 9 inch deep dish pie plate.  Just consider the shape and size of the serving plate you are going to use.

Dinner rolls

Dinner Rolls
 - makes 24 (I usually double the recipe).  Essential at Thanksgiving and Christmas Eve, but a special treat to make with any Sunday dinner.  Everyone's favorite!

Use a large mixing bowl and mix by hand.

2 T active dry yeast
1/4 C warm water
1 C milk
3 large eggs
1/2 C sugar
1/2 C vegetable oil
5+ C flour 
2 tsp salt


1.  In a small bowl, dissolve the yeast in the water while you mix the other ingredients. 
2.  Heat the milk until hot.  
3.  In a large bowl, beat the eggs, sugar, and oil with a whisk.  Stir in yeast mixture and milk. 
4.  With a wooden spoon,  stir in the flour and salt.  Add up to another 1/2 C flour to make a soft dough.  Turn out onto a floured surface and knead for a few minutes, adding more flour to make a very soft, only slightly sticky, dough. 

5.  Cover bowl with a damp dishtowel and let dough rise in a warm place (proofing setting in oven if the oven is free) for 2-3 hours.  Dough will puff and become sticky again. 

6.  Put parchment paper on (or lightly grease) a large rimmed cookie sheet. 

7.  Turn dough out onto floured surface, punch down the dough, and divide in half.  Roll each half out into a large circle.  (Optional - spread circle lightly with softened butter).  With a bench scraper or pizza cutter, divide each circle into twelve wedges.  Roll each wedge from the wide side towards the point, and place on cookie sheet point side down.   24 rolls will fit nicely on one cookie sheet, leaving a little space in between to allow for rising. 

Alyssa Poth

9.  Cover cookie sheet with the slightly damp towel (or plastic wrap) and let rise til doubled, 15 min - 1 hour depending on the warmth of your kitchen. 

10.  Bake at 400 degrees for 8-12 minutes.  I set a timer for 8 minutes and then watch the rolls carefully!  Optional:  brush the rolls with butter as they come out of the oven. 

11.  Remove the rolls immediately to a cooling rack to prevent soggy bottoms;). 

12.  Enjoy!  If you are lucky enough to have leftovers, the rolls are so good the next morning - microwave a roll for a few seconds and spread with Nutella! 

Cranberry Chutney

Cranberry Chutney 

- make 1-2 days before Thanksgiving.  We like this as an alternative to cranberry sauce. 

1 C water
1 C sugar
1 12 oz package of fresh cranberries, rinsed
1/2 C vinegar
1/2 C golden raisins
1/2 C peeled, diced, apple (Granny Smith)
1/4 tsp each: allspice, ginger, cinnamon, cloves 

Combine water and sugar in medium saucepan.  Bring to a boil.  Add remaining ingredients.  Return to a boil and simmer gently until apples are tender, about 15 minutes.  Pour into glass bowl.  Place plastic wrap directly on sauce.  Cool to room temperature.  Refrigerate overnight to allow flavors to blend.  Best served at room temperature. 

Pumpkin Pie

Pumpkin Pie 

Easy, classic, and great for breakfast the next morning!

2 eggs
1 16oz can pumpkin (Libbys)
3/4 C sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves 
1 1/2 C (1 12 oz can) evaporated milk - full fat or 2%

In large bowl, combine ingredients in the order given, stirring frequently.   

Pour into pie crust and bake at 425 degrees for 15 minutes, then 350 degrees for another 40-50 minutes.  

Serve with tangy whipped cream:

1 C good quality heavy cream (this is better than using whipping cream)
1/4 C sour cream (or less)1/4 C brown sugar1/4 tsp vanilla 

Janette's Vidalia Onion Casserole

Janette's Vidalia Onion Casserole
Very good as a side with steak - Aunt Janette

Scalloped Pineapple

Scalloped Pineapple - Aunt Janette 


8 slices white bread, lightly toasted and cubed
3 eggs, beaten
2 C sugar
a bit of pineapple juice (how much, Janette??)
1 C butter, melted
1 large can pineapple chunks or tidbits, somewhat drained.

Mix all together and pour into 2 1/2 quart baking dish.  Bake uncovered at 350F for 45 min.