Pecan Pie recipe

I was trying to stay away from a sweets for a while but it is simply not possible. I am too weak :) Our favorite this Fall became a Pecan Pie, store bought and home made. Any way it's delicious and very sweet-tooth-satisfying.

The last one I baked was gone in a day and everyone is wondering, what actually is happened to the pie since each person had just a small slice?

I guess, no one can control their portion size these days :)

Here is the recipe if you'd like to make it at home.

Ingredients:

1 9" refrigerated Pillsbury pie crust

6 table spoons unsalted butter

1 cup maple syrup

3/4 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups pecans, coarsely chopped

Preheat oven to 350 degrees F (175 degrees C).

Place pie crust into 9" glass dish. Fill the pie shell with pecans.

Make the filing:

In a medium saucepan, combine the sugar, maple syrup and butter. Heat over medium heat until butter melts and remove from the heat.

In a medium bowl, beat eggs until frothy. Add vanilla and salt.

Gradually beat in hot syrup mixture, stirring constantly.

Pour the mixture into the pie shell.

Bake at 350'F for 1 hour. Let it chill and refrigerate overnight before serving.

Enjoy!

Delicious roasted squash

Yesterday my husband made delicious roasted squash. I did not know it can be THAT delicious!

I'd like to share a recipe and a photo of the freshly cooked squash served on a nice plate.
Unfortunately everyone was waiting for it to finish cooking and before I got a chance to get a picture of the cooked squash somebody have got into both the candied side and the buttered side.

But trust me, it is very good!

To make this you'll need a middle sized turban (kabocha) squash, butter or margarine (I like to use I Can't believe it's not butter!), brown sugar and Lawry's Seasoning Salt if you like.Wash squash, wipe it and cut horizontally in 2 halves. Scrape out the seeds.Add about 3 table spoons of butter or margarine to each half. We added 1/2 cup of brown sugar to one half because we did not want both side sweetened, kabocha squash is sweet by itself.
Sprinkle each half with Lawry salt to your taste.Place squash on a baking sheet lined with a foil and bake at 375"F for about 50 to 60 minutes, until butter is boiling.

Take it out of oven, let it cool and enjoy!