I finished my last exam at 2:30 today! Yay, I'm done! Now I only have 5 more months until I get to start actual hospital stuff...clinicals are coming! This means that the lack of cooking around here will stop. I am going to start my Christmas baking tomorrow and try a new appetizer for a get together a group of girls from my class is having. I'm not for sure about all my baking but I'm going to try Peanut Butter Balls, a new Molasses cookie recipe, a new Biscotti (cranberry and pistachio) recipe, and my mom's toffe. I'll probably do some chex mix or cheese sticks, too. The appetizer is a goat cheese bite with apricots in the middle. I'll let you know how it goes.
As for a recipe, I'm traveling back in time all the way to Thanksgiving! My grandmother is the pecan pie expert in the family and, as usual, made wonderful pies. By the end of the weekend, there were only two pieces from the two pies she made remaining. I'd say that's pretty good! I have made this pie once, and it turned out just great. So, I'd have to say it's pretty simple and can be done by anyone!
On a side note: the nut used in this pie is a pe-c-ah-n, not a pea can! :-) Now go enjoy!
3 eggs, beaten
1/2 cup sugar
1 cup karo
1 teaspoon vanilla
2 Tablespoons melted butter
1 cup pecans*
Preheat oven to 425 degrees F. Beat eggs. Add sugar and remaining ingredients. Pour all into unbaked pie shell. Bake at 425 for 10-12 minutes. Decrease temperature to 350 degrees and bake for another 20 minutes. Cover crust to prevent burning. Serve warm with ice cream.
*I like to coarsely chop the pecans.
1 cup sifted flour
1/2 teaspoon salt
3 T water
1/3 cup shortening
Sift flour and salt into bowl. Remove 1/4 cup flour and blend to a paste. Cut shortening into remaining flour until pieces are size of small peas. Add paste to flour mixture. Mix with fork until dough comes together and can be shaped into a ball (this is best done by putting a piece of saran wrap over the bowl, dumping it, and pressing the dough together.) Place in the refrigerator for about 30 minutes. Roll out crust to 1/8 inch thick to cover 9-inch pie pan