Pies and Breads For Thanksgiving

Thanksgiving.

It's a time for being thankful for what we have, who we are and, mostly, to be in a country with freedoms we sometimes take for granted.

I can think back to my favorite holidays, and they all seem to be centered at my Mom's dinner table. With my Dad at the head of the table, Mom next to him (in the chair closest to the kitchen), my two sisters across from Mom, and me opposite Dad, we laughed and told stories, catching up on our lives. This is the main reason I became a Chef - the hope of sharing just a moment of the happiness and laughter we had. While I am not living near my folks now, I still treasure the times I spend with them.

These recipes that I share with you here are from Thanksgivings past and, with my Mom's permission, I am able to share with you her most decadent of pies -- the Chocolate Silk Pie. It is the most simple of recipes, the most chocolaty and delicious. It was passed down to her from her Great-Grandma. I hope you like it as much as my family does.

Chocolate Silk Pie

• 1 cup Butter
• 4 Eggs
• 1 cup Confectioners Sugar or 10 x
• 8 oz. melted Chocolate, bittersweet or semi-sweet

You can use a pre-made pie shell or mix one by hand. The recipe below calls for "cookie crumbs." I have used Oreo cookies, chocolate or vanilla wafers, dry macaroons or any crisp cookie. You can also add any chopped nut to this mix.

Crust (for one 9-inch pie shell):

• 2 cups Cookie crumbs
• ¼ cup Brown or granulated sugar (whichever you prefer)
• 6 tablespoons Unsalted butter, melted

Whipped Topping:

• 1 cup very cold (not frozen) Heavy cream (whipping cream)
• 2 tablespoons Confectioners sugar
• Chocolate shavings for garnish

Blueberry Yogurt Pie

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• 1 8 oz. container Blueberry yogurt (I use Dannon. You can use any flavor you like; peach, cherry or strawberry banana)
• 1 16 oz. container of Cool Whip
• 1 cup frozen Blueberries (or any fruit you like)

This last recipe is a great snack bread. Either as a nice part of breakfast, lunch or even topped with vanilla ice cream for a nifty dessert.

Mango Macadamia Bread

• 2 cups All-purpose flour
• 2 teaspoons Baking soda
• ½ teaspoon Salt
• 2 teaspoons Ground cinnamon
• 1 teaspoon Nutmeg
• ½ cup Butter, softened
• ½ cup Vegetable oil
• 1-½ cups White sugar
• 3 Eggs
• 1 teaspoon Vanilla extract
• 3 cups peeled, seeded and chopped Mango
• ½ cup Raisins
• ½ cup chopped Macadamia nuts
• ½ cup shredded Coconut

In a large bowl, sift together the flour, baking soda, salt and cinnamon. In another large bowl, beat together the butter, oil and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture; just to combine. Fold in the mango, raisins, walnuts and coconut; mixing just enough to evenly combine. Pour batter into two loaf pans.

Let stand for 20 minutes, then bake in preheated oven for 50 to 60 minutes or until a toothpick inserted into center of the loaf comes out clean.

Happy Thanksgiving!