Granny’s Butter Pecan Pie


Pecan pie was my father-in-law’s favorite pie on Thanksgiving. Sometimes he would have half a slice of pumpkin and half a slice of pecan with a generous dollop of whip creme. If you are lucky enough to live in Georgia peans are sold in huge bags along roadside stands. But I live in the north so off to my local grocery store I go.


If you find a store that sells nuts in bulk give them a try.  They seem to be as close to fresh pecans as I can find.  I buy the pecan halves but pieces will work as well.



  • 1 unbaked pie crust
  • eggs
  • 1/4 tsp salt
  • 1/3 cup melted butter
  • 1 cup dark brown corn syrup
  • 1 cup pecans ( see note below for instructions)

Preheat oven to 350.  Stir eggs, sugar, dark corn syrup, salt, and melted butter until well mixed. Pour into shell and bake for 45 minutes checking to see if set. {If crust becomes too brown cover with tinfoil and continue to bake.}


If you are feeling a little creative push pecan halves into crust before filling and baking.  The pecans will float to the top while the filling bakes underneath.





American Cranberry Sauce


Cranberries, turkey and stuffing that is the combination most Americans have grown to love. Did you know that Wisconsin  has become the number one state for growing these beauties?  They are grown all summer long then around October 18th the fields are flooded cranberries rise to the top and are harvested.  To watch the bright red berries floating among the dark blue waters of the many bogs in the country side is a truly a beautiful sight.  Most families buy canned cranberry sauce. But once you eat home-made sauce you will never go back.  It is simple and can be made days ahead of time. There are only 3 ingredients cranberries, water and sugar.  This recipe is about 80 years old.  Make sure you follow all the directions or you will have soupy cranberry sauce.



  •  4 cups fresh cranberries  [ When you are buying fresh berries and you see the town Wisconsin Rapids on the  bag that’s where my family had a cabin and where we watched the berries be harvested every year]  Don’t scrimp on this amount buy an extra bag if you don’t think there will not be enough.
  • 2 cups water
  • 2 cups sugar

Wash and clean berries.  Throw away any bruised or soft berries. Place berries and water in a very large pan.  Boil about 15 minutes until the skins are broken and berries are soft. Force berries through a sieve or food mill. Throw away seeds and skins and place the pulp back on the stove.


Heat the pulp to boiling.  Then add sugar stirring to make sure everything is dissolved. Bring to a rapid boil, one that can not be stirred down and boil 3 to 5 minutes.

Skim off any foam that may have formed and pour into a pretty bowl or jar. Now that’s the only way to eat turkey and cranberries.

Candied Sweet Potato


Thanksgiving  is this week and to celebrate  I want to share my families recipe.  Americans love their holidays and what a better way to say Happy  Thanksgiving.  You will never buy sweet potatoes in a can after tying these beauties.  They are not the super sweet kind nor the marshmallow topped variety.


  • 4 baked sweet potatoes (you can prebake the day before)
  • 1/2 cup brown sugar
  • 1/8 cup orange juice
  • 1/8 c water
  • 3 Tablespoons butter
  • dash salt
  • dash cinnamon

Combine all ingredients except sweet potatoes and simmer to make a syrup. Test  after 10 minutes you want to make syrup not candy.


Cut cooked sweet potatoes lengthwise into a greased 8×8 pan.


Pour syrup over the top


Bake 375 degree preheated oven 30 minutes basting frequently.