During this Thanksgiving holiday, we reflect on all for which we are grateful. We appreciate the confidence you have placed in Nancy B’s House of Lights and we are grateful for your business and value the relationship we’ve built together. Please accept our heartfelt thanks from my staff and myself.
As a small thank you I’d like to share a recipe from my husband’s Aunt Margaret. She is a very special lady and will be 100 years old in December. She has prepared these goodies for many years and I now make them and our grandson James, loves them. I think you will too. Perfect for Thanksgiving!
- 6 eggs
- 1 stick butter melted
- Pinch of salt
- 1 ½ pound light brown sugar
- 1 tsp. vanilla
- 1 table spoon evaporated milk
- 24 frozen tart shells thawed (8 to a box)
Break eggs in bowl one at a time and stir (do not use a mixer). Add melted butter. Add sugar gradually. Add vanilla, salt and milk. Stir in order given for best results. Fill thawed tart shells 2/3 full then place 4 pecan halves in the shells. I often use pecan pieces and am very generous with them. Bake 25 minutes at 325 degrees or till done. I always have extra pie filling and I most often have to use 4 more shells making a total of 28.