WHITE CHOCOLATE BOURBON PECAN PIE AND NOVEMBER DAYS
A November day in Ohio, 2013
Today, I'm flying home to Texas. It's been a glorious week and a half. Our little Luke is so much better after his emergency surgery. Yes, it was an unexpected turn of events, beginning Halloween night, but we are well on the road to recovery. Miss M feels like she lost the last half of October and here we find ourselves, mid-November. Gratitude for what we have right now requires constant practice. Look at the moments above that were recorded on film. Just great joy on ordinary November days. All this happiness and gratitude roll right into Thanksgiving day, as we count our fortunate good health and many blessings.
As our thoughts turn to Thanksgiving,
you may want to include this southern delight on your dessert table!
Sadly, there will be no leftovers on this one!
Today, I'm flying home to Texas. It's been a glorious week and a half. Our little Luke is so much better after his emergency surgery. Yes, it was an unexpected turn of events, beginning Halloween night, but we are well on the road to recovery. Miss M feels like she lost the last half of October and here we find ourselves, mid-November. Gratitude for what we have right now requires constant practice. Look at the moments above that were recorded on film. Just great joy on ordinary November days. All this happiness and gratitude roll right into Thanksgiving day, as we count our fortunate good health and many blessings.
As our thoughts turn to Thanksgiving,
you may want to include this southern delight on your dessert table!
Sadly, there will be no leftovers on this one!
White Chocolate Bourbon Pecan Pie 1 large egg 1 large egg yolk 1/3 cup brown sugar 1/4 cup light brown Karo syrup 1/4 cup dark brown Karo syrup 1/4 stick unsalted butter, melted 1 t. vanilla Pinch of salt 2 cups pecan halves 1 cup fine white chocolate, melted (5 ounces) 1 cup good quality Bourbon (Jack Daniels) 1 nine-inch pie crust
Preheat oven to 350 degrees F. With an electric mixer, beat egg and egg yolk in a mixing bowl until light. Add the brown sugar and continue to beat on medium speed for five minutes. Mix in both Karo syrups, butter, vanilla and salt. Blend in pecans, white chocolate and then.....the bourbon!!!
Pour into the unbaked pie shell and bake for 50-60 minutes. Cover with foil toward the end to prevent over browning! Heavenly!!
Today marks our 42nd wedding anniversary. How fitting that I will be flying into the arms of my lifetime sweetheart....1:30 PM, November 18,1972, Christ Lutheran Church, Jackson, Mississippi....
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