We're going to Rancho Mirage as we have the last several years.
We'll be having this:
But I won't be wearing a skirt.
I began baking today.
Chocolate-Whiskey Pecan Pie • 1 cup light corn syrup• 3/4 cup light brown sugar• 4 tablespoons unsalted butter, melted• 3 large eggs• 2 tablespoons whiskey• 1/4 teaspoon kosher salt• 2 cups pecan halves• 1/2 cup semisweet chocolate chips• 9-inch basic flaky piecrust, unbaked1. Preheat oven to 350° F. Whisk together corn syrup, brown sugar, butter, eggs, whiskey, and salt; fold in pecans and chocolate chips.
2. Pour mixture into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool before serving.
I don't trust my own crusts so I cheated and used a store bought crust.
I thought these would be perfect for a Desert Dessert:
DATE NUT BAR COOKIES3 eggs1 c. sugar1 c. all-purpose flour1 tsp. baking powder1/8 tsp. salt4 tbsp. butter, melted1 tsp. vanilla2 c. chopped dates1 c. chopped nutsBeat the eggs until light, then gradually add the sugar and blend well. Add flour, baking powder and salt to the egg mixture; beating well. Beat in melted butter. Stir in vanilla. Fold in dates and nuts. Pour onto greased and floured 9x13 inch pan. Bake 25 minutes at 350 degrees. When cool, cut into bars. If desired, sift confectioners' sugar on top. Makes 3 1/2 dozen.
Still need to cut them.
Tomorrow I bake a cauliflower casserole and my traditional cranberry tarts.
Happy Thanksgiving, Everyone!