It's been a whirl wind few days! Can't believe how fast time is flying. This time next week we will be lounging on a beautiful beach in Mexico.
But for now, we're home, soaking up all the Christmas cheer. It's been a week of visiting with friends and family, and eating, and drinking, and fun!
I realized yesterday morning that poor Growly Bear hadn't had a bath in tree days! (Mother of the Year right here!) There's just hadn't been time. The poor little sticky child had a nice long soak yesterday morning, and came out pruney and squeaky clean.
I'm being a busy mommy all morning, baking and, getting all the little last minute things done. I made the Apricot Squares again, becasue they are far too delicious. I also made Almond Pie (which I've included the recipe for here), a new recipe for Cherry Almond Pound Cake, and my traditional Chocolate Gingerbread Cake.
Thought I would sign in quickly to share the pie recipe, because it's one of my favorite Christmas recipes. I've been making it every year for the last 10 years, and the Christmas feast wouldn't be complete without it. If you're looking for something a little different to try, here it is!
Merry Christmas Everyone!
Love and Hugs
- 1 unbaked 9-inch pie crust (I always make the Tenderflake recipe on the box)
- 1/2 cup browned butter
- 3 eggs
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/2 cup honey
- 1 tsp good Vanilla
- 1 tap almond extract
- 1 1/2 cup toasted sliced almonds
- To brown butter, melt on medium-high heat in a large thick bottomed sauce pan. Bring to a boil. It will become very bubble, and start to rise. Stir constantly until you see that it's beginning to darken. It will have a deep, nutty, delicious scent, and that's how you know it's done. Once this happens, remove from heat immediately, as it will burn quickly if you leave it too long. Set aside and let cool.
- Whisk together eggs, sugar, corn syrup, honey, and extracts.
- Slowly add the cooled butter, and continue whisking until combined and smooth.
- Fold in toasted nuts.
- Gently pour into prepared pie crust.
- Bake at 425 for 10 mins.
- Reduce heat to 325, and continue cooking for 40 mins longer.
- Store in the fridge over night. Remove about an hour before you're enjoy it.
- Serve with lightly sweetened whipping cream.