It’s that time again. The weather has cooled and Autumn is here. The colors, the smells, the brisk weather, leaves falling and blowing in the breeze, making little eddies of color.
Good grief, what am I thinking? That’s not here, that’s somewhere in my past where apples and pumpkins abounded. Where hot cider and candied apples were everywhere and where biting into a bright, crisp MacIntosh apple brought sweet, tart, juiciness to a waiting mouth.
Now, I play pretend. Scarecrows are placed (I have a fascination for them) all around my front yard along with hay bales and pumpkins. Like everything else, the pumpkins, too, are now pretend.
They look beautiful but they’re not real. After dealing with rotted, odoriferous pumpkins for the last few years I’ve given real pumpkins the boot.
Do I need to tell you how much I hate this? But I do like it better than cleaning up the fetid mess!
Anyway, if you’re coming for a visit, you’ll be welcomed with a yard full of Autumn color and décor.
Since it’s Autumn, and I’m feeling nostalgic, I’m resurrecting some of my old recipes and making them simpler. I like trying them out on my friends. They’re my guinea pigs.
Some don’t mind, some don’t know. Some suspect! To those of you who are trying it, I think you’ll like it.
Here is an old favorite. Let me know what you think.
Easy Old Fashioned Pecan Pie: Use your favorite pie dough recipe or store bought pie shell if you prefer. Prebake the pie dough for 8 minutes at 425 degrees using pie weights to keep the crust from rising.
Do not fork prick the dough. Allow crust to cool. In medium size bowl, whisk 4 eggs for about 30 seconds. Slowly pour in 2 cups dark corn syrup continuing to whisk until well combined.
Beat in 2 tbs. melted butter and 1 tsp. vanilla paste then stir in 1-1/2 cups pecans. Pour into cooled pie shell. Bake for 35 to 40 minutes or until filling is firm.
Serving warm or at room temperature. It is most delicious topped with whipped cream or vanilla ice cream.
