Left-overs. We all look forward to the day after Thanksgiving – the day that produces the motherload of all left-overs! Turkey sandwiches, turkey enchiladas, turkey soup. And then there is sweet potato pancakes, potato balls and a lot gravy with a little mashed potatoes. Cold stuffing, Cornbread stuffing, and just being stuffed. Sneaking into the kitchen late at night to nab the last slice of pumpkin pie, hiding the treats and cookies from Malcolm, standing over the kitchen sink feasting on dinner scraps rather than wash another dirty plate.
Each year, we swear on our full bellies, that the next year we aren’t going to eat so much or drink too much. Each year, we do anyway. Each year, we swear we are going to cut back on the menu and each year we add another “must-try” recipe that becomes a staple for next Thanksgiving’s table. Each year, we try to give away the left-overs to our friends and guests and each year we end up with even more left-over filled Tupperware freshly burped in the frig.
Dolce and Amore love the idea of left-overs. As puppies, Dolce and Amore loved the left-over pumpkin scraped out of the can not used in the pie. Baking day still finds them at the edge of the kitchen hoping for some tasty morsel to land on the floor. They know the rule, it falls on the floor, it’s theirs! (Loaded with fiber, pumpkin is actually good for little puppy stommies and their digestion.) When the chef is in the kitchen prepping for the Thanksgiving dinner, these two pray to the high heavens for dropped cheese crumbs, turkey scraps and potato peels. They wish for an apple slice to fall, carrot chunks to plummet and diced celery to plunge off the chopping block and into their waiting jaws. It is a contest between them which one snatches the left-over treasure first.
My favorite left-over is pecan pie. Warm from the oven or cold for breakfast, pecan pie is my preferred holiday left-over dessert. It’s the perfect midnight snack. A little whipped topping, a dab of ice cream (if there is any left) and a sliver of pecan pastry. Yummmm!
Here is my “must-try” recipe. Enjoy!
WARNING: Hide from husbands and dogs – will disappear off counter!
RUSTIC PECAN PIE
- 1 3/4 cups old-fashioned rolled oats
- 3 tbsp. dark brown sugar
- 1/4 tsp. salt
- 4 tbsp. cold butter cut into small pieces
- 1 tbsp. cold water
- cooking spray
- 3/4 cup packed dark brown sugar
- 2/3 cup maple syrup
- 3 tbsp. all-purpose flour
- 1 tbsp. melted butter
- 1 tsp. Kahlua
- 1/4 tsp. salt
- 2 large eggs
- 1 large egg white
- 1 cup pecan halves
Preheat the oven to 400 degrees.
To prepare the crust –
Prepare a deep dish pie pan with cooking spray and set aside. Place the first 3 ingredients in a food processor, and process until finely ground (approx. 30 seconds). Add butter and pulse or until combine. Add 1 tbsp. ice water and pulse again until combines. The mixture will be crumbly. Press oat mixture into the bottom of a 9″ deep dish pie pan and up the sides. Bake for 15 minutes or until lightly browned. Let cool on a wire rack for 10 minutes.
To prepare the filling –
Reduce oven temperature to 350 degrees. Combine brown sugar and next 8 ingredients in a medium bowl, stirring well. Stir in pecan halves. Mix. Spoon filling into prepared crust. Bake at 350 degrees for 50 minutes or until center is set. Cool to room temperature on a wire rack.