November Recipes

I share this recipe from a new Facebook friend, Becky Wilcox-Brann, a native of Owls Head, Maine, who now lives in Rockland. She is president of Rebecca Brann Photography.

These recipes come from Sunshine Recipes, a recipe book put together by the Golden Line Dancers and Company of South Portland, Maine. Dot Gonyea, an old and dear friend, is a member of that group.

ROASTED & SALTED PECANS

1 lb. pecans

½ cup butter or margarine

Salt to taste

Preheat oven to 300 degrees. Spread pecans on large baking sheet. Saturate with melted butter. Sprinkle with salt. Bake 20-30 mins. Stir during baking. Pecans will continue to brown and turn crisp after removing from the oven. (I say try mixing in some sugar with the butter, or try to sprinkle after baking to end up with something close to pralines, a popular treat here in the South.

FOR THE BIRDS (AND PROBABLY A FEW SQUIRRELS)

(I used to do a similar thing for the birds in the trailer park when I had a big live oak next to my trailer.)

BIRD PINE CONES

To hang pine cones, place a thumb tack on top of pine cone. Wrap twine around the tack. Using a popsicle stick, spread natural peanut butter on cone. Dip cone into wild bird seed, or suet or black oil sunflower seeds. (If you can get your hands on some of the big cones we have here in the South, so much the better.)

Have a wonderful Thanksgiving and maybe you’ll add these recipes to your must do list for the holiday from now on. The birds, at least, will thank you.