Square Pie

It was one of those pre-party moments every hostess has encountered.  I needed something I didn’t have, and there was no time to get it.  In this case, it was a pie plate.  I had the filling ready.  I had the pie crust rolled out.  Then as I reached for the cupboard handle I remembered — I had left all my pie plates behind when I moved to Hawaii.

As that bit of shock registered in my brain, so did a memory from the previous day.  I was in our local discount store, Price Busters, and I lifted a Pyrex pie plate from the shelf.  I held it in my hands and contemplated buying it.  “Wow,” I thought.  “Only $3.50.  That’s less than half price.  What a great deal!”  But my next thoughts were, “It’s heavy.  We’re moving.  Everything costs by weight.  It’s glass, it could break.  Even though it might not be such a good price on the other side, I should wait.”

I put the pie plate back on the shelf and walked away thinking, “Besides, it’s not as if I really need it right now.”

square pie

Square Pie

Susie Clark’s Pecan Pie

  • 1 cup Karo Syrup
  • 1 tbs. butter
  • 1 cup pecans, broken in pieces
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp. vanilla
  • (*pie crust)

Beat eggs well; mix with sugar. Add remaining ingredients, mix throughly and pour into an *unbaked pie crust.
Bake at 350 degrees F for 40-50 minutes, or until a knife comes out clean.

I lifted this recipe from, Melissa, The Scholastic Scribe.  She featured it in one of her pre-Thanksgiving posts. This is yummy and my guests loved it!  Thanks, Melissa!



Stay tuned for a big announcement from Quilly at Quintessentially Quilly and Thom at Thom’s Place 4 Well Whatever… on Monday, November 30, 2009.



I have had another recipe accepted at Associated Content.  This one might actually make you a little bit happier.  It is for yummy Dijon Crab Balls, an appetizer  — or, as they’re called here, pupu — that is quick and easy to make but tastes like you worked all day.

Amoeba and I were invited to a pupu potluck just recently, and I whipped up this dish — made it myself with my own little brain and my own little two hands (and my own little food processor).  The recipe was a hit.  At first, every body politely took one, then a crowd gathered round the platter and the crab balls disappeared in short order.  Next time I’ll know to make two batches!

Oh bytheway, when you get to the Associated Content site, if you click on my name, it will take you to a page where you can see all three things I have published there.