It’s Autumn in New York and the holiday season is fast approaching!
This time of year I especially love to sit and gaze out the kitchen window while sipping my morning coffee, admiring the artwork of the Great Creator. As the multicolor leaves float down to the ground, the lyrics “Over the river and through the woods, to grandmother’s house we go….” come to my mind.
Over the years, my family and I have hitched our sled (ok, got in the car) and traveled to numerous locations to celebrate the holidays with family and friends. One area that brings back the warmest memory to me is Connecticut. There is nothing like a New England holiday setting (unless you are enjoying a drink on a beach in the Caribbean :)). In Connecticut my family and I enjoyed extended family, food, and fun holiday activities surrounded by much love. When I think back, I can still hear the laughter, smell the cooking, and see “It’s a Wonderful Life” rolling along endlessly on the TV screen. But things change, as they always do, and thankfully, we have our memories to support us as life moves on. Family grows smaller and/or larger and the times that we think will last forever sadly do not. Life, an inevitable cycle.
This year, I have the honor of being the hostess for Thanksgiving. Some of my favorite peeps will be “riding the sleigh” from their neck of the woods to enjoy the feast I’m planning to prepare. Recently, I dug deep into my recipe box to dust off a few old family favorite desserts. Reading through the cards I found my dad’s Pear Cream Pie recipe and his recipe for Irish Coffee. Eureka! Two treasures that will appear on my dessert table. Seeing dad’s handwriting, I was reminded of the jovial site of this bull of a man, an Iron Worker by trade who loved to bake, crimping the edge of his homemade pie crust. I know my guests and I will enjoy these delights and maybe you might too. My dad made his own cream filling and pie crust, but I make a more simple version that is just as delicious.
Pear Cream Pie:
- I ready made pie crust
- 1 box My.T.Fine Vanilla Pudding (cooking, not instant)
- 1 15oz. can sliced pears in syrup
Defrost pie crust, prepare pudding according to instructions on the box. Drain the pears of the syrup, line the bottom of the pie crust with the pear slices. When the pudding is cooked, immediately pour it over the pears enough to reach the edges of the pie crust. Bake at 350 degrees until the crust is golden brown. Cool from oven. Refrigerate when completely cool. The pie is best when prepared the day before serving. Serve with Reddi Whip Whipped Cream or homemade whipped cream, which is easy to make. Place a container of heavy cream in a mixing bowl and mix on high until stiff peaks from. Fresh whipped cream should be made the day of serving. This is a creamy, cool, and delish dessert! perfect after a heavy meal.
- 1 jigger of Jameson Irish Whisky
- 1 cup of black American coffee (brand of your choice)
- Whipped Cream (Reddi Whip or fresh)
Wet the rim of a tall glass mug and twist the mug mouth side down in granulated sugar. Pour the whisky in the mug, pour in the coffee, top generously with whipped cream. Enjoy!
Remember to call Uber for the ride home.