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Pecan Pie

This is my all time favorite pie to make. It was my mother’s favorite pecan pie. No other pecan pie could hold a candle to my pecan pie. However this year I am making two pecan pies, a chocolate pecan pie for my sister-in-law and the standard pecan pie. I am excited to try the chocolate one.

Use a 9 inch pie pan. Preheat the oven to 450

  • 3 eggs
  • 1 Cup of sugar
  • 1/2 tsp of salt
  • 1/2 Cup of melted butter
  • 1 C of pure cane sugar syrup or 1 maple syrup

Stir in:

  • 1 Cup to 1 1/2 pecan halves (black walnuts make a great substitution)
  • 1 tsp vanilla or 1 Tbsp Rum

Preheat the oven to 450, line a pan with pie dough and bake it only partially for about 5-7 minutes.  Reduce heat to 375.  The combine eggs, sugar, salt, butter and cane sugar syrup. Stir well.  Next add the pecans and vanilla or rum if you are using that. Fill the shell, bake for 40-50 minutes at 375 until a knife inserted in the filling comes out clean.  Serve warm or cold. Top with either ice cream, home -made whip cream or cashew cream.

To make the chocolate pecan pie, line the bottom of the pan with 1/2 Cup of chocolate pieces, I used dark chocolate pieces from Whole Foods.

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This is my all time favorite cranberry sauce. It contains fresh orange juice, roasted pecans and orange zest. I, first found this recipe in Mothering Magazine November-December 2006 issue, however I have changed it slightly to incorporate a more orange flavor.

  • 3/4 C sugar
  • 1/4 Cup of fresh orange juice
  • 1/8 Cup of water
  • 2 Cups of cranberries
  • 1/2 Cup of pecans
  • butter
  • salt

Simmer together the sugar, orange and water until the sugar dissolves, about 5 minutes. The add the cranberries. Cook them until all the berries pop. Stir occasionally.  Pour into a blender or use an immersion blender. While the berries are cooking zest an orange or cut up the peel into tiny pieces about 1 Tablespoon, add this zest after you blended the berries.

Next toast the pecans in butter and salt. Chop the pecans  and add to the blended sauce. Mix well and store in the refrigerator until ready to serve.

November 25, 2015

In and effort to reduce our sugar intake this year I decided to cut the amount of sugar in half. The sauce still came out tasty. So if you want to do the same thing. Use 6 tablespoons of sugar instead of 3/4 cup.

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