Last Thanksgiving, 2009, I posted recalling how much work my mother and other mothers in her era worked to host a family Thanksgiving dinner. I just can’t begin planning, shopping, cooking and not think fondly about my mom. This will be my first Thanksgiving since my mother passed away on June 9th of this year. Though she wasn’t able to communicate with me the past few years I still had her here in some way. Now, I am on my own, but not really. I have all those years of watching, learning, standing at her side, and I have her recipes. Most precious though, are the memories and the love that can never be taken away. I will host my side of the family this year along with my new son-in-law’s parents and grandmother. There will be 40 of us in all who will gather to comfort my dad, to celebrate life that goes on, and to continue to give Thanks to God for giving and taking away. Blessed be the Name of the Lord. There will be recipes new and old, memories of days past, and hopes for the future. May your family be blessed as ours is.
One of the desserts cooking in my kitchen this year will be my mom’s pecan pie.
- 3 eggs
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup corn syrup
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans
- 1 (9 inch) unbaked pie shell
- Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
- In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean
About the Author
Debbie Williams is the author of Recipes that Remember, a recipe blog dedicated to her mother who passed away from Alzheimer's disease in 2010. Learn more »