As of the writing of this post, I’m still waffling over what will be dessert for our Thanksgiving dinner.
I had planned to make pecan pie bars, as none of the guests at our table is particularly fond of pumpkin pie. But then a recipe popped into my email inbox that combines my two favorite pies into one decadent offering: Chocolate Silk Pecan Pie. Doesn’t that sound amazing?
I’ve already bought the ingredients for the bars, but it would only take one more trip to the store to get the extra items needed for the pie. Hubby Bryan says the pie sounds like too much work, but my qualm is that it would be awfully rich after a big meal.
So, to pie or not to pie is still the question. Whether it gets served on Thursday or not, I’m sure this pie is destined to be made by me sometime in the near future.
Chocolate Silk Pecan Pie
Heat oven to 350 degrees. Using 1 box refrigerated pie crusts, softened as directed on the box, place crust in 9-inch glass pie plate as directed for one-crust filled pie.
In small bowl, beat 2 eggs with electric mixer on medium speed until well blended. Add 1/3 cup granulated sugar, ½ cup dark corn syrup, 3 tablespoons butter, melted, and 1/8 teaspoon salt; beat 1 minute. Stir in ½ cup chopped pecans. Pour into crust-lined pie plate. Cover crust edge with strips of foil to prevent excessive browning. Bake for 40 to 55 minutes or until center of pie is puffed and golden brown, removing foil during last 15 minutes of baking time.
Meanwhile, in a blender or food processor, place 1 cup hot milk, ¼ teaspoon vanilla and one 12-ounce bag semisweet chocolate chips (2 cups). Cover and blend for 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1½ hours.
Gently stir chocolate filling and pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
Top with whipped topping or whipping cream that has been beaten with 2 tablespoons powdered sugar and ¼ teaspoon vanilla until stiff peaks form. Garnish with chocolate curls.
I’m a bit belated in printing this recipe from our annual Oktoberfest party, which took place about a month ago, but this dip, toted to our house by Millie Hamman, would also be appropriate for holiday and football entertaining.
In a slow cooker, combine one 16-ounce jar sauerkraut, drained; ½ pound deli-style corned beef, shredded; one 8-ounce package cream cheese, softened; one 8-ounce package shredded Swiss cheese; and ¼ cup Thousand Island salad dressing. Cover and cook on high setting for 45 minutes, stirring occasionally, just until heated through and cheese is melted. Makes 6 to 7 cups.
Sister Margaret shares this updated version of butternut squash soup, which she recently served to a luncheon gathering, along with pasta salad and apple crisp.
Curried Butternut Squash Soup
Preheat oven to 425 degrees. In a large baking dish, place 3 pounds butternut squash, peeled, seeded and diced into 1-inch cubes, and 2 medium onions, peeled and quartered. Cover with 29-ounces canned chicken broth and bake, uncovered, stirring occasionally, for 1 hour.
Remove from oven and let cool for about 15 minutes. Puree in batches in a blender or food processor.
In a large skillet, toast 1½ teaspoons curry powder over low heat until fragrant, about 2 minutes, being careful not to burn. Stir into soup along with ½ teaspoon cayenne pepper and salt and pepper to taste. Garnish with sour cream and thinly sliced scallions.