Heavenly Pecan Pie

In honor of Thanksgiving, this post is devoted to pecans, that delicacy that ranks right up there next to turkeys on most southern tables.

Our family will have pecan pie, sweet potatoes topped with pecans and brown sugar, congealed salad with pecans and perhaps even orange pecan pralines if I don’t spend too much time on this computer! Now, while catfish isn’t considered a Thanksgiving staple around here, I found a recipe for Pecan-crusted Catfish with Ginger Orange Dressed Salad in case you’re interested!

We are lucky to be able to “harvest” our own pecans; rather, we are lucky that my father-in-law picks up the nuts from beneath his tree and sends them to us to get cracked!

At our home in Greensboro, we had several pecan trees…from slender seedlings to fat Stuarts. We picked them up for our own use as well as to sell to pecan merchants. I spent many an afternoon after school raking through leaves to be sure no pecan got left behind! Some were packed to ship to relatives who lived where pecans didn’t grow.

Pecans make great gifts either in the shell or toasted, glazed or salted. Put them in pretty tins or make a pecan brittle or pie. Now, I don’t do pecan brittle, but I do make a pretty good pecan pie, and its “secret ingredient” doesn’t seem to be included on any of the Thanksgiving websites I’ve searched. Not even Dear Abby’s Famous Pecan Pie recipe includes it!

The secret to a heavenly, delicious pecan pie is flour and the kind of corn syrup you use.

Forget the dark syrup and opt for the light syrup. Follow the pecan pie recipe on the syrup bottle, and add a heaping tablespoon of plain flour to the filling. The flour helps cut the overly sweet, syrupy taste. It also gives the filling a nice, custard-like texture that is easy to cut and eat. No more sticky pecan pie!

Heavenly Pecan Pie

3 eggs, slightly beaten
1 cup sugar
1 cup light corn syrup
2 Tbsp. margarine, melted
1 tsp. vanilla
1 Tbsp. plain flour
1 ½ cups pecan pieces, broken
1 9-inch unbaked, deep-dish pie shell

Preheat oven to 350 degrees F. Stir first six ingredients well, then stir in pecans. Pour into pie crust. Bake on center oven rack 50 to 55 minutes. Cool. Makes 8 servings

Holiday Cooking - Blogger Style!

Sweet Potato-Raisin Coffee Can Cake is a Thanksgiving tradition for our family, and it’s so tasty that it won second place at the Central Alabama Fair a few years ago.

While I claimed the prize, I can't claim the recipe. It came from my mother-in-law, who was one of the great, old-fashioned cooks of the South! I'm not sure where she got her recipe, but I noticed a similar cake (or bread) in the Oct/Nov Taste of Home magazine.

I first tried this cinnamon-seasoned delight on an autumn trip to the North Georgia mountains more than two decades ago. Mama G baked two cakes in coffee cans, wrapped the slices tightly in foil, and we snacked all the way to Dahlonega. Naturally, I HAD to have this recipe as well as a bunch of others she spoiled us with!

Now, you are probably wondering where the catfish went! Well, since this is part of Overwhelmed with Joy's Holiday Cooking, Blogger Style swap, I figured I would share a dessert that nobody has yet to turn down, and oh my goodness, it goes fine with fish!

Sweet Potato-Raisin Coffee Can Cake

1½ cups sugar
½ cup vegetable oil
2 eggs
⅓ cup water
1 ¾ cups plain flour
1 ½ teaspoon cinnamon (I double this amount.)
1 teaspoon soda
½ teaspoon salt
1 cup cooked, mashed sweet potatoes
½ cup chopped nuts (I prefer walnuts.)
½ cup raisins

Combine sugar, oil, eggs, water. Beat at medium speed. Combine next five ingredients. Add to egg mixture, mixing just until moistened. Stir in potatoes, nuts and raisins. Pour into two greased and floured coffee cans. Cans should be about half full. Bake at 350 degrees for 1 hour.

NOTE: Small loaf pans work if you don’t have coffee cans. I often double this recipe and purchase four small foil pans and give these cakes as Christmas gifts. The cake is also good without the raisins and nuts. My children liked it better plain, so I filled one can with plain batter and the other with nuts ‘n raisins batter.

I mentioned Taste of Home’s sweet potato bread recipe. It is almost exactly like this one, except it adds more spices: nutmeg, allspice and cloves as well as 6 tablespoons of orange juice. The recipe is baked as one big cake in a larger loaf pan, also at 350 degrees for 1 hour. Enjoy!