Sunshine on a Tennessee Thanksgiving Day

We've got sunshine on another Tennessee Thanksgiving Day! I've already planned on enjoying dessert and coffee on the deck this afternoon. The house is quiet, but filled with those familiar scents that bring memories of Thanksgivings past.

When the sun shines like it is today, it reminds me of the Thanksgivings spent here as a child. After the meal, the whole group of cousins would journey through the woods and over the river (creek) to one of the family's old homes. I was fortunate enough to visit that place one more time a few years ago and salvage some of the wallpaper to design in a paper quilt pattern. As I worked with each brittle piece, I couldn't help but wonder what life was like in that old home. My Mom never lived there, but she and dad visited many a time before her folks moved 'up on the road'.

I've set out the turkey salt and pepper shakers that were used at our family table for as long as I can remember. They're not the most practical, but the meal would certainly be lacking without them. It will be a little smaller gathering around the table this year. My brother will join us, but the kiddos have sojourned to the northland to visit this holiday. The menu is pretty much the same - except - for the first time ever, no sweet potatoes. They apparently got left behind in the cart when leaving the grocery store. I hope that the one who finds them prepares them properly and enjoys (candied, not fluffed). Trying a new pie recipe this year. Mom loved pecan pie. Dad loved butterscotch pie. Marlon loves pecan pie. I love butterscotch pie. So, Butterscotch Pecan pie is on the menu today, which we will enjoy on the deck in the sunshine (did I mention that already?).

Butterscotch Pecan Pie

1 unbaked 9-inch deep-dish pie shell
1 bag Nestle Toll House butterscotch flavored morsels
3/4 c. light corn syrup
3 large eggs, room temp
1 T. all-purpose flour
1/4 t. salt
1 1/2 c. pecan halves, coarsely chopped
Whipped cream, opt.

Preheat over to 350.

Melt morsels in uncovered microwave safe bowl for 1 min. Stir. If necessary, microwave at additional 10-15 second intervals until morsels are melted.

Add corn syrup, eggs, flour and salt to melted morsels. Beat on medium speed until smooth. Stir in pecans. Pour mixture into pie shell.

Bake 45-50 min. or until knife inserted into center comes out with little bits of filling attached. Cool on wire rack for 2 hours. Refrigerate for 1 hr. or until serving time.

Enjoy!

I am truly grateful for the many blessings God has bestowed on my family and friends. And, for the strength and courage to see all things through while being cradled in His arms. Wishing everyone a wonderful day with family and friends. Happy Thanksgiving!