Some of my favorite company came for lunch today
My Nevada friends . . .
And for them, I like to set a pretty table
the lace tablecloth
and tall candles in crystal candlesticks
(which I don't light -- it's luncheon -- you never light candles during the day!)
My grandmother's china (Noritake Marcasite)
Jim's grandmother's cutlery
damask napkins in silver rings
Antique wine glasses
And a menu . . . for everyone!
A etched ice bucket serves as a vase for garden black eyed Susans
Strawberry Salad with Poppyseed Dressing
Romaine, strawberries, pecans, onions and a homemade poppyseed dressing
(one of my favorites)
The original recipe was called Chicken Red Apple from an old Nevada Thalia's cookbook
(and actually, it's one of those recipes that everytime the recipe is printed, it has a different name)
Chicken with dried beef, bacon and a sour cream, mushroom soup sauce
Baked every so slowly in a lower oven
Served with white and wild rice
Pecan Cream Pie
Kansas is one of the pecan capitals of the US
(ours are smaller than the big Southern pecans but they are tasty)
And I like anything pecan
And I like anything with cream cheese
And I like anything with whipped cream
So this is a winner/winner of a recipe!
It's an easy pie, a great summer pie
And it's so rich that a pie will serve 8!
PECAN CREAM PIE
9 inch baked pie shell
1 cup whipping cream
1/4 c. powdered sugar
16 ounces full fat cream cheese, at room temperature
1 1/2 t. vanilla
1/2 c. brown sugar
1/4 c. real maple syrup
1 cup finely chopped pecans plus 1/2 cup roughly chopped pecans
In a bowl of a mixer using the whisk attachment, whip the heavy whipping cream and powdered sugar until stiff peaks form. About 5 minutes.
In another bowl, mix together the cream cheese, vanilla, brown sugar and maple syrup until combined and creamed together.
Fold the whipped cream mixture into the cream cheese mixture and stir together. Add in the 1 cup finely chopped pecans and stir together until combined.
Pour into the pie crust and smooth out the top. Garnish the top of the pie with remaining 1/2 cup chopped pecans. Refrigerate for at least 4 to 6 hours before serving. Overnight is even better!