Reporting Crystal Grobe
It was already hard to believe that we’ve entered November, so it’s even harder to believe that Thanksgiving is right around the corner. It’s so close I can smell it! Well, OK, I suppose I can smell it because I’ve been testing out recipes in advance and boy does my house smell good right now!
Instead of having my mom take on all the cooking duties, this year my siblings and I have divided up the dishes and I’m in charge of the baked items: rolls and pies. Usually we buy rolls at the store but after coming across this recipe for Parker House Rolls in Bon Appetit, I had to give it a go. The technique is time consuming (as most from-scratch baking is), but they are so amazingly good that I just have to make them for Thanksgiving.
I’ve also been tapped to make one of my favorite pies, Oatmeal Pecan Pie from Cooking Light. I’ve made it a few times over the years and love how the oatmeal stands in for some of the pecans, hence making it lower in fat without compromising the sweet nutty flavor.
What is on your meal plan for Thanksgiving?
Oatmeal Pecan Pie
From Cooking Light, November 2006
1/2 (15-ounce) package refrigerated pie dough (or homemade)
1 cup packed dark brown sugar
1 cup light corn syrup
2/3 cup regular oats
1/2 cup chopped pecans
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
Preheat oven to 325°.
Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.