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Dash of Class: Fantastic finishes for turkey day

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Food column by Nora Sweat

By Nora Sweat

Most people have their Thanksgiving menu planned and time schedule set, but just in case you would like to try something new this year, let me help you with some suggestions.

But before I do, let me wish everyone a very happy Thanksgiving. I hope you can be with your family and maybe even your extended family before the day is over.

Secondly, I am going to start a question and answer column if enough interest comes forth. It could include questions about cooking or food or recipes that keep failing you. I might or might not know the answer, but if I don’t, I will try my best to find the answer for you. I’d like to start in January. You can email your questions to norasweat@the

newsenterprise.com or mail them to 408 W. Dixie Ave., Elizabethtown KY 42701. Be sure and put “Dash of Class” on the envelope.

Also, tune to WHAS-TV between 9 and 10 a.m. this morning. I’ll be a guest with Terry Meiners and Laura Rogers, sharing about my book, “Mama and Me.”

Finally, last Thursday I was a judge for Meade County Homemakers Pie Contest/Pie Social. The grand champion pie, Kentucky Nut Pie, also won best crust and best filling. A Coconut Cream Pie won with best meringue. Following the judging, there was an old-fashioned pie social. The Coconut Cream and Kentucky Nut Pie both brought $110 bids.

I have those recipes for you plus French Silk Pie, a new pie for us at the Sweat family Thanksgiving dinner, as dessert suggestions to add to your already crowded Thanksgiving menu.

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@ thenewsenterprise.comor by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Kentucky Nut Pie

  • 1/4 c. butter
  • 1 c. sugar
  • 3 eggs, beaten
  • 3/4 c. corn syrup
  • 1/4 t. salt
  • 1 t. vanilla
  • 1/2 c. chocolate chips
  • 1/2 c. chopped pecans
  • 2 T. bourbon
  • 8- or 9-inch pie crust

Cream butter, add sugar gradually. Add beaten eggs, syrup, salt and vanilla. Add chocolate chips, nuts and bourbon, stir well. Pour into crust. Bake at 375 degrees for 40 to 50 minutes. Garnish with whipped cream.

French Silk Pie

  • 1 sheet refrigerated pie pastry
  • 2/3 cup sugar
  • 2 eggs
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup butter, softened
  • 2/3 cup heavy whipping cream
  • 2 teaspoons confectioners’ sugar
  • Whipped cream and chocolate curls, optional

Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-inch circle. Transfer to a 7-inch pie plate; flute edges.

Line shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.

In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90 degrees), stirring occasionally.

In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

In another large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold into chocolate mixture. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.

Source: www.tasteofhome.com

Coconut Cream Pie

  • 1 pie crust, baked
  • 3 eggs
  • 3/4 c. sugar
  • 1/4 t. salt
  • 1/4 c. flour
  • 2 T. margarine, melted
  • 2 ½ c. milk
  • 1 t. vanilla
  • 1 c. coconut
  • 1 dash of salt
  • 1/4 c. sugar
  • 1/4 t. cream of tartar

Separate eggs; save whites for meringue. Melt margarine. Mix together sugar, salt and flour; mix with melted margarine and egg yolks; gradually stir in milk. Cook mixture until it becomes thick. Be sure to stir while cooking and cook over medium heat. Remove from heat and stir in vanilla and ¾ c. coconut; let cool, stirring occasionally. Pour into prebaked crust.

For meringue: Beat egg whites until stiff peaks. Gradually add a dash of salt, ¼ c. sugar, and cream of tartar. When egg whites hold the stiff peak, put on cooked pie filling and sprinkle with remaining ¼ c. of coconut. Bake in preheated oven at 325 degrees until golden.

My Favorite Pumpkin Pie

  • 2 c. pumpkin
  • 14-ounce can sweetened condensed milk
  • 2 eggs
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1/2 t. nutmeg
  • 1/2 t. ginger
  • 1 unbaked pie shell

Combine first seven ingredients. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce to 350 degrees for 35 to 40 minutes.

Source: “Mama and Me”