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Every year, I make my dad a pecan pie, his favorite. Still, I like to change things up as well, so every year, I use a different recipe.
I’m not a huge fan of pecan pie, so I usually don’t miss not having a slice. This time, however, the remains of the filling in the bowl were so good, I wished I’d made two pies — or at least some mini pies for myself and my husband. It was that good.
In fact, this time, I really didn’t alter much. It was almost perfect as written and I only tweaked it slightly. I just wish I’d had enough filling left over to make myself a mini pie!
I hardly ever make rolls and I don’t really have a good reason why. They’re awfully good and a nice complement to most meals. But I always make them for Thanksgiving and other holidays, so maybe I just need to consider any dinner a special occasion.
I hope you all enjoyed your Thanksgiving as much as I did! We had a lot of great food at my Mom’s today and brought home enough leftovers for at least an entire dinner.
Happy Thanksgiving!
Today, I’d like to tell you about one of my absolute favorite vegetables and one that will be featured at my Thanksgiving table: acorn squash.
My favorite way to have it is also one of my laziest recipes because it’s fast, easy and one of the very few dishes I make using the microwave. Oh, I could easily roast the squash and it would be divine but often we don’t decide on dinner until the last minute. With this method, my husband will often peel the squash while I cook and the squash will be ready when we are. Acorn squash is too hard to peel with a vegetable peeler, so you need to be able and comfortable peeling with a paring knife. Trust me, it doesn’t take long to become proficient!
In a lot of ways, I almost feel I shouldn’t post this since it calls for an ingredient that is potentially very difficult to obtain. Then again, it might not be, depending on where you live.
So what is this ingredient? Kvass extract.
