Pecan Pie Truffles

I love to make candies for holidays

and decided this year that

~Thanksgiving~

needed a special candy all it's own...

pecan pie truffles!

Pecan Pie Truffles

makes 4 dozen

2  1/2 cups pecans, divided

1 cup graham cracker crumbs

1 cup brown sugar

1/2 teaspoon salt

1/2 cup corn syrup

1 teaspoon vanilla flavoring

1 teaspoon maple flavoring

1 package chocolate candy coating

Combine 2 1/4 cups pecans, graham cracker crumbs, brown sugar, salt, syrup and flavorings.

Refrigerate for 15 minutes.

Roll into balls and place on a wax paper lined cookie sheet.

Refrigerate for 30 minutes.

Dip balls into melted candy coating and sprinkle with a bit of pecans.

Place on wax paper to harden.

(Adapted from original recipe at High Heels and Grills.)

Caramel Apple Hand Pies

for pastry

2 cups flour

2/3 cup shortening

6-7 tablespoons ice water

for filling

1 large granny smith apple, diced fine

1/4 cup sugar

juice of half a lemon

2 teaspoons flour

1 teaspoon cinnamon 

6 caramels, cut into 8 pieces each

1 pinch of salt

for topping

1 egg, beaten

sanding sugar

~prepare pastry~

Combine flour and shortening until mixture resembles coarse crumbs.

Toss with 6 to 7 tablespoons of cold water until dough comes together.

Roll out dough and cut into 24 small circles.

Place 12 circles onto a parchment lined cookie sheet.

~add filling~

Combine diced apples, sugar, lemon juice, flour and cinnamon.

Top twelve dough circles with 1/2 to 1 tablespoon of apple mixture,

4 pieces of caramel and a bit of salt.

~finish pies~

Place the remaining 12 dough circles on top of filling.

Using a fork, crimp around the edges to seal pies.

Brush pies with beaten egg and sprinkle with sanding sugar.

Bake pies at 425° for 15 minutes or until golden brown.

Let pies cool, filling will be very hot. 

Enjoy! 

(Adapted from original recipe at Just a Taste.)

Quick Cranberry Sauce

1 bag fresh cranberries

1 cup sugar

1/4 cup water

1 teaspoon cinnamon

Combine all ingredients in a small sauce pan and bring to a boil.

Boil over medium heat for 10-15 minutes, stirring occasionally.

Cranberries will pop and sauce will start to thicken.

Let cool to room temperature and then store in the fridge for up to one week.

Makes 1 pint.

If you have more time and want to make lots of cranberry sauce 

to share with friends for their holiday table you can go here.

Autumn Fruit Salad

Fruit salad was on my list of things to bring to Thanksgiving this year 

and I searched for a recipe using fall fruits.

I didn't find anything to my liking so I decided to just go simple and easy.

Just fresh fruits of the season.

No added marshmallows, cool whip, nuts, etc… ;-)

~Autumn Fruit Salad~

1 apple, chopped

1 pear, chopped

2 persimmons, chopped

2 cups grapes

1/2 cup cranberries

seeds of 1 pomegranate 

juice of 1 lemon

juice of 1 large sweet navel orange

Combine and serve.

Simply delicious!