Christmas Classics!

Here’s some holiday music I’ve put together for your listening pleasure till,

January 6th The player will be located under the Rocking Jukebox also!

What Ragamuffins!

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Happy Thanksgiving!

Back in the 1950s it was common to go out on Thanksgiving day knocking on people’s doors saying “Anything for Thanksgiving!”A tradition going back around the start of the century. We just went out as we were dressed although it was common to dress up in costumes, most of the time we were given fruit and nuts maybe some candy.

Some people called it begging and guess some people viewed it like that but back in the 50’s things were tight for most of us who to say the least, so we never looked at it that way as kids we were happy to enjoy it, So the point I’m trying to state is, we were Thankful for the fruit we received on those Thanksgiving days in the 1950s.

I like to wish you all very Happy Thanksgiving!

Pecan Pie

Retro Pie

Delicious Pie!

BY ELISE BAUER
Prep time: 15 minutes Cook time: 1 hour 15 minutes, Yield: Serves 8

Pre-heat the oven at at 350.F
1 9-inch pie shell, frozen (freeze for half an hour if freshly made) (I recommend our easy, flaky, sour cream pie crust)
2 cups pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)
3 eggs, slightly beaten
1 cup light corn syrup
1/2 cup brown sugar
1 Tbsp molasses
4 Tbsp butter, melted
1/2 teaspoon salt
2 teaspoon vanilla extract.

1st Step: For the pecan filling, mix the molasses, eggs, corn syrup, melted butter, vanilla, brown sugar, and salt together in a medium bowl till smooth [mix well] with a wooden spoon no need for a mixer with this recipe.
Next: In a frozen pie crust, spread the chopped pecans over the bottom and pour the filling over the pecans, not to worry, they will rise the surface.

[and if you have a few whole pecan halves] you can arrange them on top, you can just dip them right below the wet filling, so they can rise with the filling.
Next: bake at 350.F for 30 minutes, loosely, to tent the pie with aluminum foil to prevent the crust and pecans from getting browned too much.

Then bake for another 35 to 45 minutes till the filling as set. [It should be a little wiggly in the center of the pie.] Remove from the oven and let it cool completly.
[it will be puffed up some but will settle down as it cools down]

Check out this and more great holiday recipes at:simplyrecipes.com