I am eating pork apple mess again for dinner, it continues to be a good go-to. Tomorrow, I will post my beloved Grandmaw's Southern Pecan Chess Pie recipe, since I'm making it for a party.
made my first meringue pie...it looks like a giant toasted marshmallow and after the lemon pie is cooled and safe in the fridge, onto the pumpkin ^^
I gotta do two pies, 24 muffins and a jello salad thing from the 60s before we pack up and leave for thanksgiving, wish me luck!
those sound amazing, deresto! heh, jello salads...we'd have them whenever my Nana Carol hosted us for easter or christmas. luckily never the savory ones.
It's orange jello mixed with whipped cream, crushed pineapple and shredded carrots. it tastes like orange creamsicles but slightly better <3
Tis the season, so here's The Foods I made for turkey day (pie) Goop that will magically turn into jello "salad" , Salad has got to be the most inappropriate name for something made with jello, whipped cream and pineapple. I blame the 60s, it was a weird time.
I'm making Nanaimo Bars for the first time (they're super easy to mass-produce but kind of tedious to make at home) and the crust part seems really oily... maybe it absorbs into itself overnight?? this is Weird @mizushimo that jello 'salad' is oddly fascinating and I kind of want to try it now
An important note: Leftovers: still hella delicious, if not actually better due to being allowed to sit in the fridge.
Here it is! You can subsitute shredded carrots for other kinds of fruit. A really good variation uses strawberry jello and the same amount of cut strawberries. This recipe card comes from my 91 year old grandma. I can probably transcribe if people are interested. My niece liked the strawberry version so much that she requested it as her birthday cake.
N Nanaimo bars are delicious, I hope yours turn out! I've never made them myself at home so I can't say if the oily crust will resolve or not.
I made the mistake of discovering gelatin flower cakes and now I really want to make one (and put it on a cheesecake).
Grandmaw's Southern Pecan Chess Pie Ingredients: -9 inch pie crust -1 cup packed brown sugar -1/2 cup granulated sugar -1 tbsp flour -2 eggs -2 tbsp milk -1 tsp vanilla -1/2 cup butter, melted - 1 & 1/2 cups pecan halves/pieces Directions: Set oven to 375 °F. If you have just pecan halves, take about 3/4 and chop them up. Try to get a variety of piece sizes. Take some of the small and medium size pieces sprinkle them on the crust, then press them in. This prevents them from floating up in the filling, resulting in more nuts distributed throughout the pie. Mix brown sugar, white sugar, and flour. Add eggs, milk, vanilla, and butter, beat thoroughly. It should look lighter after a while of mixing. Fold remainder of chopped pecans into filling. Pour filling into pie crust. Cover top of filling with whole pecan halves. This can be done with chopped pieces but it's a little easier to get coverage with the halves. Bake for 40-ish minutes. After 20 minutes, cover exposed crust with aluminum foil to prevent burning. The pecans on top will get pretty dark, don't be alarmed. It may be a little wiggly when you take it out, but it solidifies as it cools. So, let cool before eating! :) Commentary: Grandmaw said it was a chess pie because it doesn't use karo syrup, it uses more of a custard base. The Internet tells me a chess pie is supposed to have cornmeal in it, but?? Anyway, this pie is a family favorite. The recipe card said an 8" crust, but it also originally used 1 cup pecans, and it usually fills a 9ish inch pan? Anyway if it's a little short, just... add more pecans. XD On that note, you may not need as many pecans as I wrote, I just use a lot (and account for family members (and me) nabbing them before I can bake, lol). Sometimes I make a pie crust using a food processor and this recipe. Other times I do what Grandmaw always did and use one of those Pillsbury pie crusts from the store. If you want to get fancy, you can take the pecan halves and make patterns with them on top of the filling! I like to do concentric circles and a radial lines pattern. That's why I get the pecan halves and just chop some of them, but it's totally fine to skip this part.
yesss they are so good, and the homemade ones are always best imo. one time my aunt made them with pecans in the crust and it was incredible. I will report back after they get eaten :D woohoo, thanks! this combo sounds amazing and I wish I was eating it r i g h t n o w
I really need to find/copy my mom's sweet potato and wild rice gluten-free stuffing recipe to share, because that stuff is generally one of the highlights of Thanksgiving.
I am attempting to make A Bread. (Specifically, I went "fuck it, we're nearly out of bread and it's going to be Shabbat tomorrow, might as well make challah".) I'm using the Challah I recipe from Allrecipes, and I'm thinking - based off of how dang sticky and wet the dough seemed at every stage of the process so far - that it needs way less water than the recipe is actually saying it needs. (Recipe wants two and a half cups of water, in addition to four tablespoons of oil, two eggs, and half a cup of honey. Also a metric shitton of flour.) Recipe also makes 2 full braided loaves; I got two loaves and ended up with enough left over to be worth dropping into the petite bread pan.
I made two vegan desserts (X and X) for my family's Thanksgiving and they were really well received! (yaaaay!) ...I broke my parents' food processor/blender in the process. (boooo!) Spoiler: mute yells HOW DID IT EVEN HAPPEN THO basically I started puree-ing the stuff for the first recipe like I was supposed to and it wasn't like I put rocks in there and all the prunes were de-pitted, but 30 seconds in the sounds change so I stop it, turn it off and lift off the top part to find that the black plastic gear-looking thing attached to the base (pretty sure its teeth turn the metal bit under the main part of the blender and that bit turns the blades) has had ALL ITS TEETH TORN OFF IN THE PROCESS, FOR SOME REASON. So now I have a half-processed mess and a broken device. Luckily the neighbors bailed me out with their own older food processor- it would only pulse, but that was enough to make the mix fairly consistent so I counted it good. Great, so now I have to email my parents and tell them I broke something of theirs on thanksgiving day, no less. wonder how much it'll cost me to replace >_< ftr, I'm housesitting for them while they're off on vacation. Besides that major fuckup (and having to borrow a candy thermometer from the next door neighbors because I failed to realize all my parents' have are a fuckton of meat thermometers), and also misjudging how much almond butter I got from the store (oh, says I, this'll DEFINITELY be more than the single cup I need! WRONG. thank fuck my estimate on the coconut oil was on point, I dunno what I would've substituted for that on short notice) and throwing in a little peanut butter to make up the shortfall, they came out really well altogether. Surprisingly, the first recipe doesn't taste much like dates at all, despite that being the majority of what was in it o_o tasty tho!
yeah, apparently bread recipes list sort of the upper amount of water you'll probably need, and you're supposed to add most of it and keep some back just in case. of course, there's a couple of recipes I've made where the dough is supposed to be as sticky as possible while still being workable, because adding more flour to unstick it would make the final texture too dry. so it could def be that the recipe needed less than all of the water, or it's just stickier than other breads and that's how it feels. possibly both. bread has too many variables sometimes
